Pump Fake Potato Recipes

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PUMP FAKE POTATO



Pump Fake Potato image

Provided by Food Network

Categories     side-dish

Time 12h20m

Yield 1 potato

Number Of Ingredients 11

1 medium to large Russet potato
1 1/2 tablespoons pickling salt
1/2 tablespoon ground oregano
1/2 tablespoon garlic powder
2 teaspoons minced garlic
1 teaspoon liquid smoke
Pinch black pepper
1 1/2 teaspoon white pepper
2 cups water
1 large, 1-inch slice sweet onion, cut from the middle
1 tablespoon salted butter

Steps:

  • Penetrate potato on the top and through the sides...do not penetrate the bottom. Mix ingredients together and stir in 2 cups of water. Place potato in brine and freeze individually overnight.
  • Preheat charcoal grill.
  • Run water over potatoes in bag just enough to remove from ice. Slice 1-inch slice from middle of onion. Place onion in foil with the potato on top of onion. Top with heavy tablespoon of butter. Wrap foil and place on coals until done. Leave on coals for about 30 minutes or until determined texture.

EL PASO STUFFED POTATO



El Paso Stuffed Potato image

Provided by Food Network

Categories     main-dish

Time P1DT7h30m

Yield 1 serving

Number Of Ingredients 22

1 large russet potato
1 tablespoon salted butter
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup shredded Cheddar
1 tablespoon sour cream
Chopped fresh chives, for sprinkling
1/2 cup Beans, recipe follows
1/4 pound Smoked Brisket, recipe follows
1 Jalapeno Toreado, recipe follows
1/4 cup smoked cubed bacon
1/4 cup chopped white onions
1 quart dry pinto beans
2 tablespoons chili powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 whole brisket, preferably prime certified Angus beef
Kosher salt and ground black pepper
10 raw jalapenos
2 cups soy sauce
1/4 cup fresh lime juice
1 medium raw white onion, sliced

Steps:

  • Prepare a smoker for cooking at 300 degrees F. If you don't have a smoker, an oven may be used.
  • Rinse potato thoroughly and wrap in aluminum foil. Place in smoker and smoke for 3 hours. Roll potato on the counter to soften. Open and remove foil, then cut a slit down the center of the potato. Layer with butter, salt, pepper, cheese, sour cream, chives, Beans and Brisket and top with Jalapeno Toreado.
  • Saute bacon and onions in a skillet over medium heat until golden brown; set aside. Place the beans, chili powder, salt, pepper and 2 1/2 quarts water to a small pressure cooker. Add the cooked bacon and onions. Pressure cook according to manufacturer's specifications, 2 hours.
  • Preheat an offset smoker to 250 degrees F.
  • Trim brisket. Sprinkle all over with salt and pepper. Cook in smoker until the meat is "floppy" and cooked to 200 degrees F all the way through, 10 to 18 hours. Wrap brisket in butcher paper and continue cooking in the smoker until the internal temperature rises above 200 degrees F, 2 to 6 hours more. Remove from smoker. Let brisket rest for 1 hour. Slice and chop the meat.
  • Brown jalapenos in a cast-iron skillet on medium-high heat until soft, about 10 minutes. Remove to a bowl. Add soy sauce, lime juice and onions to a separate bowl. Toss jalapenos in marinade and refrigerate overnight.

ROASTED GARLIC MASHED FAUX POTATOES - LOW CARB!!!



Roasted Garlic Mashed Faux Potatoes - Low Carb!!! image

Ok, on Low Carb diets we use cauliflower as a substitute for potatoes. This particular recipe is a re-write of my Garlic mashed potato recipe. I just removed the exact same amount of potato and replaced it with the same exact amount of frozen cauliflower. Not only did I find THIS recipe much easier than using real potatoes, it tastes 10 times better and is LOADED with Vitamins! I'm forever giving this recipe out. I WILL be posting a recipe for "Low Carb, Low Fat Shepherd's Pie" soon, and I always use THIS recipe for the "Mash" potatoes you cover the Shepherd's pie with. I ask that you all please make THIS recipe for mashed potato when making my Low-carb recipe for Shepard's Pie for maximum benefits. This makes 12 SMALL servings or 6 larger ones (or 1 gluttony) Thank you!

Provided by BBCFan

Categories     One Dish Meal

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs frozen cauliflower (2 one pound bags, you can even mix it up a bit for fun and get 1 bag just cauliflower and the other )
1 head garlic
1 tablespoon olive oil
1 (14 ounce) box of classic Philadelphia Cream Cheese (you can use 1/2 as much if you want to cut back on fat, but it will impact the recipe)
1/4 cup sour cream
4 tablespoons butter
milk or cream, if needed
salt
white pepper
chives (fresh or dried)
onion powder
garlic powder (totally optional, this is for garlic-holics)

Steps:

  • Steam the frozen cauliflower (all 2 pounds of it) until it's ready.
  • Separate head of garlic into individual cloves.
  • Toss in olive oil and wrap tightly in small piece of aluminum foil.
  • Bake in 350°F (180°C) oven for 45 minutes.
  • When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
  • Mash the roasted garlic with a fork.
  • .
  • Place the cooked cauliflower into a food processor/Cuisinart along with the garlic, sour cream, cream cheese, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth and all the spices are blended.
  • OPTIONAL: Add cream or milk to adjust consistency. Note: If you are going to be using this as a topping for the Shepherd's Pie, you will want to keep it thick. If it's a side dish and you want it a bit thinner - go for it.
  • Enjoy, and tell me how you liked it!

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