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Requested by:

Photo by Semigourmet

Cooking Level: Expert

Home Town: Portland, Oregon, USA
Living In: Duluth, Georgia, USA
Semigourmet is looking for: (14 recommendations)
I need your suggestions. I just bought 15 pounds of potatoes in the hopes that the kids would like to split it with me. Guess what, NO, they don't want any. >>>>

Recommend a recipe

Last updated: Oct. 5, 2013 3:32 pm
Posted: Oct. 5, 2013 9:25 am
 
Commented by: Semigourmet
Oct. 5, 2013 9:27 am
So I plan to shred some for hash browns, bake some for Loaded baked potato soup next week, and making Au Gratin potatoes, and Oven Roasted Parmesan Potatoes. Questions.. Okay for the shredded potatoes, I will need to freeze, do I need to rinse, rinse and par boil? no idea. also I would like some Personal Favorite recipes so I can try something new. I would like your personals because I would like to try someones that hasn't been published. Thanks everyone I await your genius Ideas!
Comments:
Semigourmet
Oct. 5, 2013 9:27 am
Sorry I should have said they are Russets.
 
Mrs. J.
Oct. 5, 2013 9:38 am
Semigourmet - I grew up on a farm, and we stored dozens of burlap sacks of home-grown potatoes in a "root cellar," as grandma called it. It was just a cold, dark place in the basement. If you have such a place, and your potatoes are dry (not wet), I think you can just store them until you need them.
 
Semigourmet
Oct. 5, 2013 1:36 pm
thank you Mrs. J but no, nothing like that here. I live in Atlanta and it gets outrageous hot in the summer and pretty cold in the winter. If it were cooler right now I would do as nanny does and keep them in the garage. but it's in the 80's during the day and in the upper 60's for lows and very damp at night. Not sure they would be alright.
 
Mrs. J.
Oct. 5, 2013 3:31 pm
(:
 
Commented by: cook4myluvs
Oct. 5, 2013 9:28 am
Um...send me some? I love potatoes! Seriously, though, I'll see if I can come up with any ideas for you.
Comments:
Oct. 5, 2013 9:30 am
I guess the question is, how many potatoes do you want to eat in the next couple of months. Also, do you have a cool, dark place to store them? They'll keep for quite a while that way.
 
Semigourmet
Oct. 5, 2013 9:30 am
LOL thanks!
 
Semigourmet
Oct. 5, 2013 9:43 am
No cool dark place, we have AC running and they will only last for a couple of weeks before starting to rot because of condensation.
 
nanny129
Oct. 5, 2013 11:22 am
i keep mine in a dark corner in the garage in a milk crate to breathe- no problems:-)
 
Semigourmet
Oct. 5, 2013 1:33 pm
but it's so hot in the garage won't that be an issue?
 
nanny129
Oct. 5, 2013 1:51 pm
i just keep them on the shady side of the freezer- kinda dark- my garage is on the west side - but it is really not so hot- i probably lose a 2-3 potatoes thru the summer
 
Commented by: Lela
Oct. 5, 2013 9:32 am
SemiGourmet-I have been wanting to make hash browns for the freezer. Here is what Taste of Home Says: To freeze potatoes for hash browns, shred potatoes; hold in a bowl of cold water until all potatoes are shredded. Drain and blanch in boiling water about 3 minutes. Drain, rinse in cold water, drain again and pat dry. Pack into freezer containers or resealable bags. Store in the freezer for up to 1 year. Use frozen in favorite dishes calling for frozen hash brown potatoes. For fries, cut potatoes and hold in cold water until all potatoes are cut. Blanch in boiling water for 2 minutes; plunge into cold water; drain and dry well with paper towels. Fry in hot oil (375°) until very light brown. Drain on paper towels until cool. Pack into freezer containers or bags. Later, fry frozen potatoes in deep fat preheated to 375° until crisp and golden brown.
Comments:
Semigourmet
Oct. 5, 2013 9:45 am
OMG Lela thank you so much! that is exactly what I was looking for. do you know if I could do something like this with sliced potatoes, so that I could use them later in casseroles such as a gratin?
 
Lela
Oct. 5, 2013 1:07 pm
I am not sure Semi-but I would try it freeze some sliced for a recipe, and then pull out and try in a few days. I know I hate wasting a good potato!
 
Semigourmet
Oct. 5, 2013 1:36 pm
That sounds like a plan Lela. thank you very much, you have been a great help.
 
Commented by: DairyQueen
Oct. 5, 2013 10:02 am
Aren't kids sometimes obstinate.
Comments:
CAJUNCHEF
Oct. 5, 2013 10:05 am
Never buy things for other people, they will stick you with them every time.
 
DairyQueen
Oct. 5, 2013 10:06 am
Would like to recommed a recipe from Taste of Home: PARMESAN POTATO ROUNDS. There are 2 recipes there by that name. The one I use is the one with 3 Tbsp. melted butter, 4-6 potatoes, sliced into rounds, 1/4 cup flour, 1/4 cup Parmesan Cheese, etc. Sure hope this helps. We make them every week they're that good!!
 
Semigourmet
Oct. 5, 2013 1:38 pm
LOL you guys are right. but at least I can save the potatoes. it was a pretty good buy. 15 lbs for 10 dollars.
 
Commented by: Mrs. J.
Oct. 5, 2013 10:17 am
Semigourmet - I made this recipe and it is a 5-star recipe bar none. It actually calls for russet potatoes, and I had to buy them specially.
Comments:
Mrs. J.
Oct. 5, 2013 10:17 am
Missed the recipe! Will repost!
 
Recommended Recipe:
Photo of: Beer Braised Irish Stew and Colcannon

Beer Braised Irish Stew and Colcannon

Submitted by: MNIKOLAISEN 
Home Town: Chesterfield, Missouri, USA
Living In: Manchester, Missouri, USA
St. Patrick's Day dinner doesn't have to feature corned beef. An Irish beef stew, richly flavored with dark beer, braises to tenderness with carrots and onions. The stew is served with a scoop of traditional potato and cabbage colcannon. 
Recommended by: Mrs. J.
Oct. 5, 2013 10:18 am
Semigourmet - I made this recipe and it is a 5-star recipe bar none. It actually calls for russet potatoes, and I had to buy them specially.
Comments:
Mrs. J.
Oct. 5, 2013 10:26 am
Whoops - Just noticed that you were looking for UNPUBLISHED recipes!
 
Semigourmet
Oct. 5, 2013 1:38 pm
it's okay I will take any. thank you
 
Mrs. J.
Oct. 5, 2013 3:32 pm
(:
 
Recommended Recipe:
Photo of: Serbian Ground Beef, Veggie, and Potato Bake

Serbian Ground Beef, Veggie, and Potato Bake

Submitted by: amanda1432 
Home Town: Hopewell Junction, New York, USA
Living In: Baltimore, Maryland, USA
My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Based on his sketchy explanations and a little research into Eastern European spices, I concocted this hearty and slightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glass of red wine! 
Recommended by: Mrs. J.
Oct. 5, 2013 10:24 am
Semigourmet - I plan on making this recipe. If you read the reviews, you will learn that it is supposed to have a lot more potatoes in it than the recipe calls for. The recipe author was trying to imitate a Serbian dish called MASAKA from her boyfriend's description of it, and the meat mixture is supposed to be layered with potatoes. Also, the Serbian reviewers are recommending adding parsley to the potatoes, or using a spice mixture called VEGETA to make it (which appears to be just a dried vegetable mix available with and without MSG).
Comments:
Mrs. J.
Oct. 5, 2013 10:28 am
Here is a non-Allrecipes version of the same dish: http://allrecipes.com/weblink/63789463/serbian-mousaka/detail.aspx
 
Semigourmet
Oct. 5, 2013 1:40 pm
thank you!
 
Mrs. J.
Oct. 5, 2013 3:32 pm
(:
 
Commented by: Lindsay
Oct. 5, 2013 10:30 am
This is a family recipe. I usually end up having to double it because everyone devours them! Serve with sour cream and/or applesauce to top. Super yummy! http://allrecipes.com/personalrecipe/63143531/my-moms-potato-latkes/detail.aspx
 
Commented by: Lindsay
Oct. 5, 2013 10:41 am
These are yummy. http://allrecipes.com/personalrecipe/62112332/italian-potatoes/detail.aspx
Comments:
Semigourmet
Oct. 5, 2013 1:42 pm
Thank you Lindsay those look wonderful!
 
Commented by: AllieGeekPi
Oct. 5, 2013 10:45 am
http://allrecipes.com/personalrecipe/63059936/italian-mashed-potato-cheese-pie/detail.aspx The flavors can be changed up-- read the reviews.
Comments:
nanny129
Oct. 5, 2013 11:24 am
this is to die for!!!!!!!!!
 
Semigourmet
Oct. 5, 2013 1:44 pm
Yum! thank you!
 
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