Sweet Potato & Russet Potato Rounds, 1/15/14 - KATV - Breaking News, Weather and Razorback Sports

Sweet Potato & Russet Potato Rounds, 1/15/14

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  • RecipesMore>>

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    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
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  • Ahi Tuna Wraps, 7/28/14

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    Monday, July 28 2014 11:55 AM EDT2014-07-28 15:55:57 GMT
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
  • Raspberry Lemonade, 7/23/14

    Raspberry Lemonade, 7/23/14

    Wednesday, July 23 2014 10:09 AM EDT2014-07-23 14:09:04 GMT
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>
    Michael LanariKitchen Bath Concepts4 cups fresh lemon juice3 cups sugar1 bag frozen raspberriesIce cubes, for servingSqueeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so b...More >>

by Gary Duke at Alley Oops

 

This a easier, and healthier, version of potato skins and still delicious! Great for your football parties!

Use your imagination in topping these potatoes differently, it's really a matter of personal taste. 

 

1 or 2 sweet potatoes and Russet potatoes

2 tablespoons melted butter

1 cup cheddar cheese, grated, there are a variety of cheeses that work for this, use what you like.

bacon crumbles, there are a many different meats (sausages, ham, Canadian bacon) you can use, make this your own!

green onions, diced

 

Dipping sauce:

1/2 cup sour cream

1/2 cup mayonnaise

2 tablespoons hidden valley ranch

chipotle sauce, careful with this, make it as hot as you like

 

1. Cut potatoes into rounds, about 1/4 inch thick, and preheat over to 400

2. Place sliced potato rounds, in single layer on buttered pan and brush with remaining butter, bake rounds till tender for about 30 minutes. Remove from over and add cheese and meat to top of potatoes.

3. Put potatoes back in oven to melt the cheese, remove from oven and top with green onions

4. For the dipping mix, mix everything together and serve on the side.

  • Side DishesMore>>

  • Arkansas Tomato Salad, 7/24/14

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    Thursday, July 24 2014 12:44 PM EDT2014-07-24 16:44:05 GMT
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
    Chef Stephen Burrow1 jar pesto5 16/20 shrimp1 c balsamic vinegar½ c sorghum molasses3 Arkansas Heirloom Tomatoes4 large leaves of basil4 oz fresh mozzarellaExtra Virgin Olive OilMaldon Sea SaltCrack Black PepperPeel and de-vein shrimp; toss with pesto.Saute shrimp in medium to high heat sauté pan with olive oil until flesh is slightly pink.Place balsamic vinegar in small saucepan over high heat, reduce by half. Remove from heat, whisk in sorghum molasses. Set aside.Cut tomatoes into large chu...More >>
  • Deviled Egg & Macaroni Salad, 7/2/14

    Deviled Egg & Macaroni Salad, 7/2/14

    Monday, July 7 2014 3:28 PM EDT2014-07-07 19:28:17 GMT
    Gary Duke, Alley OopsMore >>
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  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>