Have you ever gotten the Swedish Meatballs at Ikea?

Well here is the official recipe! Serve these meatballs with mashed potatoes, the cream sauce, and lingonberry jam... YUM! Enjoy!
Swedish Meatballs with Cream Sauce

source: christinesrecipes.com
Ingredients
meatballs

• 1 T. butter
• 2½ T onion, finely chopped
• 1 c minced/ground beef
• 1 c minced/ground pork
• 1 egg
• 1 1/4 c half and half
• ½ c of breadcrumbs
• 2 cold boiled potatoes
• 4-5 T butter
• salt and white pepper to taste
• dash allspice

cream sauce

• 1/2 c cream
• 3/4 c beef stock
• 2 tsp soy sauce
• 1 T white flour
• salt and white pepper to taste

Directions
meatballs

1. Heat the onion in lightly browned butter until the onion is golden.
2. Mash the potatoes. Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper and a little fine-crushed allspice.
3. Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter. 

cream sauce

1. Swirl the beef stock in a pan. Cook over medium heat.
2. Add cream and thicken with white flour or corn starch if preferred. Season well with salt and pepper.
3. Serve warm!

A Thai Feast

Thai Pork
source: Suparn Lee
Ingredients:

• 9 pieces of pork
• 1 1/4 c sugar
• 1 T salt
• 1/2 tsp white pepper
• 2 cloves fresh garlic

Directions:

1. Season the pork and stack in a plastic bag to marinate over night. The juices will seep out of the pork while it sits.
2. Preheat oven to 250 degrees. (I know it seems low, just trust me!)
3. Cook uncovered for about one hour, or until cooked through. You want the juices to get all soaked up into the meat and turn into a type of glaze, so MAKE SURE you leave it uncovered. Believe me, it is BAD if you don't! :)

Chicken Masman
source: Suparn Lee
Ingredients:

• 4 lb. chicken
• 1/3 c masman curry paste (mae ploy brand is best)
• 1 T oil
• 1 can coconut milk
• 3 lb potatoes, chunked
• 1 c water
• 1 large onion, chunked
• 1/2 c peanuts
• 1/2 c sugar
• 1 T salt
• 1 1/2 T white wine vinegar

Directions:

1. Put oil in pan. Add curry paste to oil, stir thoroughly. 
2. Add chicken and fry up at about 400 degrees (med-high heat). Cover and allow to cook through, about an hour.
3. Add potatoes, coconut milk, water, onions, and peanuts. Let cook several minutes. 
4. Add sugar, salt, and vinegar. Cover, turn temp down to about 275 (low heat), and allow potatoes to cook through, about an hour.

Pad-Thai
source: Suparn Lee
Ingredients:

• 2-3 T. oil, separated
• 1/4 lb chicken or tofu
• 1/2 small red onion, sliced thinly
• 5 oz. rice noodles
• 1/4 c water
• 1/4 lb shrimp

Sauce

• 1/2 T vinegar
• 2 T fish sauce
• 1/2 T. lime juice
• 3 T sugar
• 1/2 T. brown sugar
• 1/2 tsp paprika
• dash cayenne

• 2 egg
• 1/3 c. peanuts, chopped
• 3 green onions, chopped

Directions:

1. Soak rice noodles in hot tap water as long as suggested on packaging (can range from 20 minutes - 2 hours).
2. Cook chicken or tofu in 1 T. oil. Pull out chicken/tofu, set aside.
3. Add onion to pan and saute until soft, approximately 5 minutes. Add more oil if needed. 
4. Add noodles to pan and cook until soft, about 5-10 minutes. 
5. While noodles are cooking mix together ingredients for sauce, set aside. Add the shrimp to the pan along with water and 1 T, stir together.
6. Add peanuts and sauce. Stir to blend and heat until shrimp is cooked through, it should have a nice pink color.
7. Push all ingredients to one side of the pan. Add the eggs to the pan and cook until well scrambled. Stir all ingredients together.
8. Add chicken/tofu back to pan. Add green onions. Cook a few mins more and enjoy!

Sweet Sticky Rice with Fresh Mango
source: Suparn Lee
Ingredients:

• 4 c cooked sticky rice
• 1 can coconut milk (chaokh brand is best)
• 1 1/2 c sugar
• 1 1/2 tsp salt
• 1/2 T vegetable oil
• fresh mango, sliced

Directions:

1. To cook sticky rice: put in very hot water and let sit for 2 hrs, then steam for 40 mins.
2. Put sticky rice in microwave 1 1/2 min if the rice is no longer hot when you begin the dessert.
3. Add coconut milk, sugar, salt, and veg oil, stir completely.
4. Let sit until all of the juices have been absorbed into the rice. About an hour or so.
5. Add sliced mango to sticky rice.

Spring Roll Sauce
source: Suparn Lee
Ingredients:

• 1/2 c sugar
• 2 T white wine vinegar
• 1 tsp salt
• 1 T water
• chili garlic sauce to taste

Directions:

1. Mix all ingredients except chili sauce and heat up in microwave for about 30 seconds. Add chili sauce.
   

I have been craving a creamy potato soup ALL WEEK

Creamy Corn and Potato Chowder

source: Family Fun
Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 3 potatoes, peeled and diced

• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream or half-and-half
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• dash Cayenne Pepper (optional)
• Fresh Dill, chopped (optional garnish)

Directions:

1. Melt the butter in a large saucepan or medium soup pot.
   
2. Stir in the onion and celery.
   
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
   
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
   
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
   
6. In a small bowl, whisk together the cream and flour.
   
7. Stir the mixture into the soup with the pepper.
   
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
   
9. Serve hot, garnished with dill if desired.
   

Oh GOSH this was yummy.

Country Chicken Hot-Pot
source: Cookshelf Chicken by Tom Bridge
Ingredients:

• 4 chicken quarters or tenderloins
• 6 medium potatoes, cut into 1/4 in slices
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 c bacon, diced
• 1 large onion, chopped finely
• 1 c sliced carrots
• 2/3 c ginger-ale
• 2 T melted butter
• salt and pepper

Directions:

1.  Preheat oven to 300 degrees.
2. Remove skin from chicken if preferred.
3. Arrange a layer of potato slices in the bottom of a wide casserole dish. Season with salt and pepper, add thyme, rosemary, and bay leaves.
4. Top with the chicken, sprinkle with diced bacon, onion, and carrots. Season well and arrange the remaining potato slices on top, overlapping slightly. 
5. Pour the ginger-ale over the top. Brush the potatoes with melted butter and cover with lid or tin foil.
6. Bake approximately 2 hours, uncovering for the last 30 mins to allow the potatoes to brown.

SO YUMMY.

Ranch Potatoes
source: blogchef
Ingredients:

• 8-10 medium potatoes (cut into ½” cubes)
• 1 can cream of mushroom soup
• 1 ½ cups milk
• 1 envelope ranch dressing mix
• 2 cups shredded cheddar cheese (divided)
• salt and pepper
• 6  bacon slices (cooked until crispy and crumbled)

Directions:

1. Pre-heat the oven to 350 degrees. Add potatoes to a large pot. Add enough water to cover the potatoes and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.
2. Lightly grease an 13×9 inch casserole dish. In a bowl mix together cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, salt and pepper. Pour over potatoes in the casserole dish.
3. Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top. Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.

Great way to eat potatoes!

Salt Potatoes
Ingredients:

• 1 lb potatoes
• 3/4 c salt
• 2 T butter

Directions:

1. Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. 
2. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot. 
3. Place butter on potatoes and allow to melt. Eat hot.

Delicious Baked Fries

Parmesan Potato Wedges
source: Better Homes and Gardens: Celebrating the Promise
Ingredients:

• 6 potatoes, cut into wedges
• 1/3 c butter, melted
• 1 clove garlic, minced
• 1/4 c parmesan cheese, grated
• 1/2 tsp Italian seasoning, crushed
• 1/4 tsp salt
• 1/8 tsp black pepper

Directions:

1. Preheat oven to 425 degrees. Line a baking pan with tin foil.
2. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Add potatoes and stir thoroughly coat. 
3. Place potatoes on baking tray and bake 30 minutes or until fork tender.

I could never get tired of a good potato soup!

A couple years ago, when I was student teaching, a good friend from back home in New York (Cami) just HAPPENED to be in my ward AND my visiting teacher. SO FUNNY. Anyway, when I was student teaching I got horribly sick with the swine flu and when Cami found out she offered to make us dinner for a night. Well she not only made us a dinner for one night but a giant tupperware full of a yummy potato soup and ANOTHER tupperware full of beef stroganoff. We were set for the next week with food! Thanks to Cami. The point of this story is that the other day we bought a huge thing of mushrooms and it reminded me of Cami's soup. And I wanted to make some. So I got the recipe, made it, and it was as good as I remember! :) Hope you like it too!

Potato and Mushroom Soup For Two!

Inspiration: Cami Bready
Ingredients:

• 1/4 c. butter
• 1/4 c. flour
• 1 onion, diced
• 2 big potatoes, peeled and diced
• 4 big mushrooms, sliced thick
• milk
• chicken broth
• 1 T. Italian seasoning
• salt and pepper to taste

Directions:

1. Melt butter in large saucepan. Add onions and cook till translucent.
2. Add flour and stir quickly to form a ball.
3. Add potatoes, chicken broth-fill halfway up the potatoes, and milk-fill until barely over the potatoes.
4. Bring to boil and cook until potatoes are soft and soup has thickened, stirring consistently so the soup doesn't stick to bottom of pan and burn.
5. Add Italian seasoning and salt and pepper. Enjoy!

REAL Fish and Chips

Remember how we made fish and chips without beer recently? Well, it really wasn't that great... So we searched for another non-beer battered fried fish and... We were unsuccessful. SO decided to just replace the beer with something else and it actually turned out quite delicious!
English Fish and Chips

source: Alton Brown

Ingredients:
chips

• 1 gallon canola or vegetable oil
  
• 4 large Russet potatoes
  
• Kosher salt
  

batter

• 2 cups flour
  
• 1 tablespoon baking powder
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon cayenne pepper
  
• Dash Old Bay Seasoning (recipe below)
  
• 1 bottle brown beer, cold (ginger ale)
  
• 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into strips
  
• Cornstarch, for dredging
  

Directions:

1. Heat oven to 200 degrees F.
2. Heat the oil in a pot or deep fryer over high heat until it reaches 320 degrees.
3. Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
4. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer or ginger ale until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
5. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
6. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
7. Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. 
8. Serve with malt vinegar. 

I could NOT find Old Bay seasoning ANYWHERE! So I made my own. And the recipe still turned out great. So here's what I did-
Old Bay Seasoning
Ingredients:
source: About.com

• 1 tablespoon ground dried bay leaves
• 2 teaspoons celery salt
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground celery seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice

Directions:

• Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place.

Try this with white gravy. YUMMY.

Death by Potatoes

Source: Russell LeBaron

Ingredients:

• 4 potatoes, peeled and chopped
• 2 T butter
• heaping scoop sour cream
• heaping scoop cream cheese
• 2 garlic cloves, minced
• salt and pepper to taste
• milk (optional)

Directions:

1. Boil potatoes approximately 10 minutes, until fork tender. Drain water. 
2. Smoosh potatoes with a potato masher and add the rest of the ingredients. Add milk if the potatoes are too thick. 
3. Serve with white gravy. I'm telling you! Best mashed potatoes and gravy combo you will ever have!!

I had no idea I would enjoy Jewish food this much!

Potato Latkes

Ingredients: 

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoon salt (I added about a 1/4 teaspoon of pepper and it was good)
• 1/2 cup peanut oil (we used vegetable oil and it was fine)

Directions: 

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs, flour, and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
4. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4-1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on peper towels. serve hot with applesauce, sour cream, and green onions.

Really Easy for a Fast Sunday

Creamy Crockpot Chicken and Potatoes
Source: allrecipes
Ingredients:

• 8 skinless, boneless chicken breast halves
• 4 potatoes, cubed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/3 cups milk
• 1 tablespoon cornstarch
• 1 (1 ounce) package dry onion soup mix

Directions:

1. Put the chicken pieces and potatoes into a slow cooker. 
2. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. 
3. Cook for 8 to 10 hours on low. Serve!
   

 

A faster way to make baked potatoes

Baked Potato Wedges

Ingredients:

• Potatoes, washed and scrubbed
• salt
• olive oil

Directions:

1. Preheat oven to 350 degrees.
2. Slice potato into 6th. You want big chunks.
3. Place on baking tray, drizzle lightly with olive oil and sprinkle with salt.
4. Bake approximately 20-25 minutes, until golden brown.
5. Can eat with sour cream, salt & pepper. Whatever you want!

I've told you before, I LOVE potatoes!

Classic French Fries

Ingredients:

• 1 lb. Russet potatoes, scrubbed clean
• Salt
• Freshly-ground pepper (optional)
• Canola or peanut oil 

Directions:

1. Carefully cut potatoes into 1/4″ fries. Place cut potatoes into the bowl of ice water until ready to use. 
2. Pour the entire bottle of oil into the pot/kettle/deep fryer and bring to 325 degrees over medium-high heat.
3. Drain potatoes, place 1/2 of the potatoes into the hot oil and stir frequently for 5-6 minutes, or just until they’re starting to show signs of being cooked. Remove from the hot oil and drain on paper towel-lined plate. 
4.  Bring the oil up to 375, add fries back to the oil in batches and fry for 1-2 minutes per batch.
5. As soon as they start getting brown enough, get them out of the oil and drain them on the paper towels and give them a very liberal sprinkling of salt and pepper (if desired).

Just another version of french fries

Baked French Fries
source: blogchef

Ingredients:

• 1 large potato
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ½ teaspoon onion powder
• ¼ teaspoon salt

Directions:

1. Pre-heat the oven to  400 degrees. Cut potato into wedges.
2. In a large bowl mix olive oil, paprika, garlic powder, chili powder, onion powder and salt. Coat fries with the spice/oil mixture and place on a greased baking sheet.
3. Bake for 30-35 minutes. Flip wedges on their other side half way through cooking.

A More British Shepherd's Pie

Shepherd's Pie

Ingredients:

• 1 pound ground beef or lamb
• 2 tablespoons vegetable oil
• 1 medium onion sliced
• 1 clove of garlic minced
• 1 jar Heinz beef gravy or one packet beef gravy mix or mix: 1 tablespoon all-purpose flour, 1 cup chicken stock and 2 tablespoons tomato paste)
• 1/2 teaspoon salt and fresh black pepper to taste
• 1 carrot (optional)
• Mashed potatoes

Directions: 

1. Preheat oven to 350F 
2. Using a skillet on stove top and medium heat, brown the meat. Break up all clumps until it is evenly crumpled.
3. Drain the grease from the meat and remove meat from skillet to set aside for a few minutes. Wipe out grease from skillet using paper towel. 
4. Pour vegetable oil in skillet and sweat onions (soften but not colored) and add garlic. 
5. Pour ground beef or lamb back into skillet with onions and garlic and combine.
6. Add gravy, carrot, salt and pepper.
7. Raise the heat and bring to a simmer for about 15 minutes (until carrot is softened). 
8. Remove from heat, place meat in 9-inch deep baking dish and top with prepared mashed potatoes. I also sprinkle some Parmesan cheese on top, yum!
9. Bake Shepherd's Pie for approximately 45 minutes (bubbling around edges and mashed potatoes turns a deep yellow almost brown color) 
10. ENJOY!

I definitely found this recipe on MuggleNet, you KNOW that makes me cool.

Mmmm Garlic And Potatoes, Can Life Be Better?

Cottage Fried Potatoes

 Ingredients:

• 2 cloves garlic
• 3 Tbs butter
• 3 medium potatoes, peeled and thinly sliced
• 1 small onion, thinly sliced
• 1/4 tsp. salt
• 1/8 tsp pepper

Directions:

1. In a large skillet cook and stir garlic in hot butter over medium heat for 15 seconds
2. Layer potato and onion in skillet. Sprinkle with salt and pepper.
3. Cook, covered, for 8 minutes, turning occasionally.
4. Uncover; cook for 12 to 15 minutes more or until potatoes are tender and light brown, turning occasionally.

You can find this recipe in Better Homes and Gardens NEW Cook Book: Celebrating the Promise by Meredith Books.

Lots of extra calories? Well I don't give a toss!

Most fish n' chips recipes have a beer batter for the fish but because we don't drink, we don't have beer... and we're not about to go out and buy some! SO we found one recipe that didn't call for beer and tried it. It's not the BEST recipe... But it's the best we've found so far. If I ever find something better I will share it! :)

Classic English Fish N' Chips

Non-Beer Battered Fish

Ingredients:

• 1 1/2 pounds cod fillets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup milk
• 1 egg
• 1 quart vegetable oil for frying

Directions:

1. In a medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let stand 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 degrees F.
3. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F temperature. Drain well on paper towels.   

I found this recipe here.

English Chips

Ingredients:

• Potatoes, peeled and sliced into chips
• Oil (Peanut oil is supposed to be the best, but vegetable works just fine!)
• Salt
  

Directions:

1. Put the sliced potatoes in a bowl of cold water to cover them. Leave them to soak while the oil is heating.
   
2. Pour oil into pan or deep frier, making sure that it doesn’t come more than a third of the way up the pan. Heat the oil on a high heat to around 375F.
   
3. When the oil is hot, dry the potatoes thoroughly, place in a frying basket and lower them into the oil slowly. When the chips are covered, and the bubbling has stopped, cover the pan and cook the chips for about 6 minutes. They should not be brown when you stop this, just cooked.
   
4. Take the chips out of the pan and allow the oil to heat back up to around 390F. When the oil has reheated, put the chips back in the pan to brown.
   
5. A soon as they turn golden brown, remove them and place on paper towels. After a few seconds, the excess fat will drain of into the towels. Remove the towels, sprinkle the chips with a little salt and serve hot. They must be served immediately, or they will go soggy.
   
6. Serve with battered fish, and salt and vinegar.

I found this recipe here.

I don't mind being a guinea pig!

 So my mom has been meaning to try this recipe for a while but hasn't gotten around to it so she asked me if I wanted to be her guinea pig and go ahead and try this recipe. So we did and it is QUITE delicious I must say.

Red Potato Salad

Ingredients:

• 2 lbs unpeeled red potatoes
• ½ c white onion
• ½ c red pepper
• ½ c celery
• 1/3 c finely chopped dill pickles
• 2 boiled eggs, chopped
• 1 1/2 T. dill pickle juice
• 2 tsp. cider vinegar
• ½ c mayonnaise
• salt and pepper to taste

Directions:

1. In a large pot, cover potatoes with salted cold water and bring to a boil over high heat.  Cook until they're easily pierced with a fork, about 40 minutes.  
2. Meanwhile, combine onion, pepper, celery, pickles, and eggs in a large bowl.  Drain potatoes and cut into half-inch pieces while still warm.  
3. Transfer to the bowl and sprinkle with dill pickle juice and cider vinegar.  Toss salad gently with mayonnaise.  Season with salt and freshly ground pepper. Chill before serving.

Quick. Easy. Delicious. These are a few of my FAVORITE things!

My old and dearly beloved roommate Jessica inspired this potato recipe and pretty much gave us the chicken recipe. She's awesome!

Garlic Oven Roasted Potatoes

inspiration: Jessica Turner
Ingredients:

• Potatoes
• Garlic powder
• Onion powder
• Seasoned Salt
• Italian Seasoning
• Brown Sugar
• Black Pepper
• Olive Oil

 Directions:

1. Cube the potatoes, place on baking sheet.
2. Pour oil on top and sprinkle the seasonings, then stir everything together.
3. Place on the bottom middle rack on broil until slightly browned.
4. Remove from oven and enjoy! 

**You can also dip them in ketchup, barbecue sauce, A1, or ranch dressing... All depends on what you like!

Jessica's Lemon Chicken

Source: Jessica Turner

Ingredients:

• Chicken
• Flour
• Salt
• Pepper
• Oil
• Lemon Juice Concentrate

Directions:

1. Mix flour, salt and pepper in a bag.
2. Add the chicken and shake the bag until the chicken is coated in the flour mixture.
3. Fry in oil, wait until one side is cooked, then flip and pour lemon juice on top of the chicken in generous amounts.
4. Cook until lightly browned.