Baked Potato Bar w/ Toppings

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Ingredients

• 6 medium baking potatoes
• Sour cream
• finely chopped green onion
• Hot cooked chopped broccoli
• shredded Cheddar cheese
• chopped ham
• cooked black beans
• salsa
• butter

Directions

Conventional or Regular Oven:

Medium-size potatoes (about 5 ounces or 150 grams each)

45 minutes at 400 degrees F.

60 minutes at 350 degrees F.

90 minutes at 325 degrees F.

Place the potato directly on the oven rack in a preheated oven.

Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness.

You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Bake on racks of oven until tender.

The higher the oven temperature, the shorter the cooking time will be and the crustier the skin. Larger potatoes will take longer to bake. Bake potatoes along with whatever else you are baking and gauge the cooking time according to oven temperature.

Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the oven rack.

Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.

When baked to perfection, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze) in each end of the potato towards the middle (using your thumb and index finger). The potato will pop oven loosen the fluffy white interior from the skin.

Stir-Fry Supreme

Recipezaar
1 1/2 cloves garlic, minced
3 heads broccoli (use florets only)
4 1/2 medium carrots, sliced
9-12 fresh mushrooms,sliced
1 1/2 medium green peppers, cut into small strips and seeded
1 1/2 medium onions, cut into thick rings
1 1/2 teaspoons peanut oil
1 1/2 tablespoons water
1 1/2 tablespoons mild soy sauce or low sodium soy sauce
firm tofu, cut into small cubes to make > cup

In a wok or frying pan, heat oil over medium-high heat. Add garlic and onio n and cook 15 seconds.

Stir in broccoli florets, carrots and green pepper. Add water, cover and cook about 6 minutes or until vegetables are about half-done. Add soy sauce, mushrooms and tofu. Cook another 5 minutes. Serve immediately.

Triple-Mushroom Stroganoff

5 1/2 cups uncooked egg noodles
1/2 lb. fresh button mushrooms, halved
2 2/3 cups sliced baby portabello mushrooms
1 pkg. sliced fresh shiitake mushrooms
3 shallots, chopped
3 garlic cloves, minced
2 T. butter
1 1/2 cups vegetable broth, divided
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 T. flour
1 cup sour cream
1 T. minced fresh parsley

Cook noodles accoding to package directions. Meanwhile, in a large skillet over medium heat, cook the mushrooms, shallots and garlic in butter for 6-8 minutes or until tender. Stir in 1 1/4 cups broth, mustard, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 10 minutes, stirring occasionally.

Combine flour with remaining broth until smooth; gradually stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickenend and bubbly. Reduce heat to low; gradually stir in sour cream (do not boil). Drain noodles; serve with mushroom sauce. Sprinkle with parsley.

Dave's rating: ***** 5 Stars! We both loved that it was meatless and super-flavorful! Even the kids liked the sauce, though they wouldn't eat the chunks of mushrooms. *Sigh* The calories versus portion size was a big plus on this recipe as well.