Baked Chicken and Rice

Ingredients:
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)  3/4 cup of rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders 4 - 5 oz ea.
Directions :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
If using white rice, replace Uncle Ben's with 3/4 cup of rice add more water.
Add the extra can of water for moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours .

(another recipe called for 50 min)
Campbells recipe

Crispy Sliced Roasted Potatoes

Ingredients

1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Directions

Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.

Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.

Read more at: 

http://www.foodnetwork.com/recipes/food-network-kitchens/crispy-sliced-roasted-potatoes-recipe.html

Spaghetti Carbonara

Spaghetti carbonara

Ingredients:
400g dried spaghetti
2 tbsp extra virgin olive oil
150g pancetta, cut into thick, short matchsticks
Black pepper
4 large egg yolks, beaten
100g parmesan, grated
20g pecorino, grated



Directions:
1 Bring a large pan of salted water to the boil and cook the spaghetti according to the packet’s instructions.
2 Meanwhile, heat the olive oil in a large, heavy-based frying pan and saute the pancetta until it is starting to crisp and is turning golden brown.
3 Just before the spaghetti is done, scoop out a cupful of the cooking water and set aside. Drain the pasta and transfer to the pan of pancetta. While still on a low heat, coat every strand of spaghetti with the oil and make sure the pancetta is well incorporated. Add a few good twists of black pepper, too.
4 Remove the pan from the heat. Add the egg yolks and parmesan, then stir well with a splash or two of cooking water. Continue until the glossy sauce coats all the pasta strands.
5 Divide equally on to four warmed plates. Add the grated pecorino and a few more twists of black pepper.

Oven Roasted Barbecue Potatoes

Serves: Makes 4 servings.

• 1 1/2 pounds red potatoes (about 4 medium), cut in 3/4-inch pieces
• 1 tablespoon vegetable oil
• 1 to 1 1/2 tablespoons McCormick® Grill Mates® Barbecue Seasoning
   

• Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Barbecue Seasoning; toss until evenly coated.
• Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.
• Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.

 http://www.mccormick.com/grill-mates/recipes/salads-sides/oven-roasted-barbecue-potatoes

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Tostones potatoes

This is a description of cooking small potatoes and then frying them.

The term seems to come from a technique for preparing plantains. Sub in potato.

May try this technique with cut up potatoes to see if there is an easier way to something similar to "hot potatoes" which we cook, but are a bit of a pain to prepare.

As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare is Susan Spungen’s potato “tostones.” You steam baby potatoes until they’re just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they’re nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.

http://cooking.nytimes.com/recipes/11656-potato-tostones

Another more of a recipe

Ingredients

• 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
• 2-3/4 tsp. kosher salt
• 1/2 cup extra-virgin olive oil

 Directions:

Boil the potatoes:

Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Flatten and cool the potatoes:

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Roast the potatoes

Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

http://www.finecooking.com/recipes/crispy-smashed-roasted-potatos.aspx

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Passata

Passata, Italian salsa.  yummy stuff

http://www.bbcgoodfood.com/recipes/817646/tomato-passata

Ingredients

• 15 Fully ripened medium to large tomatoes, halved.
• 1 Large, finely chopped red onion.
• 2 tbls Olive oil.
• 4 Pealed and chopped cloves of garlic.
• 1 tbls Finely chopped basil.
• 1 Desert sp Sundried tomato paste.
• 1 Desert sp Tomato puree.
• 1 tsp Course ground black pepper.
• Salt to taste.
• Makes approximately 1 ltr.

Method

1. Place the tomatoes, garlic, basil and black pepper into a blender and liquefy.
2. Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquefy.
3. Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have the perfect passata.

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