½ cup use ¼ cup
2/3 cup use 1/3 cup
¾ cup use 6 tablespoons
1 tablespoon use 1 ½ teaspoons
1 teaspoon use ½ teaspoon
½ teaspoon use ¼ teaspoon
When a recipe call for:
¼ cup use 1 tablespoon and 1 teaspoon
1/3 cup use 1 tablespoon and 2 1/3 teaspoons
½ cup use 2 tablespoons and 2 teaspoons
28g total fat
11g saturated fat
12.6g monounsaturated fat
280mg omega-3 fatty acids
23g total fat
14 g saturated fat
5.9g monounsaturated fat
88.2mg omega-3 fatty acids
I especially like to use this method for dense-fleshed potatoes like Red Bliss and Yukon Gold. Grilled this way, they have almost the texture of french fries by the time they're done: golden on the outside, fluffy and cakey on the inside.
Simmer potato slices gently until just shy of fully cooked.
Add a simple coating of mustard and mayonnaise to keep the potatoes moist.
I always cut the potatoes before I simmer them (I like slices, but quarters and wedges work, too), and I let them drain well after simmering. I can do this ahead of time and leave them at room temperature while fixing the rest of dinner. Then, I coat the potatoes well with either oil and herbs or a combination of a little bit of mayonnaise and mustard, since the fats help keep the moisture inside the potatoes when they hit the grill, and also help to keep the tender flesh from sticking. While I think it works best to season your potatoes before you grill them, that doesn't mean you can't season them afterward, too, or use them in other recipes,
For Par-Cooked Potatoes:Extra-virgin olive oil &fresh herbs: Toss the potatoes with enough olive oil to coat well (2 to 3 Tbs.) and season with coarse salt, freshly ground pepper or a few hot red pepper flakes, and 2 to 3 tsp. chopped hardy herbs, such as rosemary, thyme, or sage.
Mustard, mayonnaise, & herbs: Combine 1/4 cup mayonnaise with 2 Tbs. Dijon mustard and 2 tsp. chopped fresh rosemary. Coat the potatoes with this mixture and season with salt and pepper.
Mustard & olive oil: Combine 3 Tbs. olive oil with 1-1/2 Tbs. savory mustard and toss together with potatoes. Or replace the mustard with 1 Tbs. black olive tapenade or sun-dried-tomato pesto. Season well with salt and pepper.
For Grill-Only Potatoes:Dry spice rub: Coat the potatoes well with 2 to 3 Tbs. olive oil and then sprinkle your favorite dried spice rub over all the cut edges. Be sure to include a lot of salt in the spice rub. A good rub recipe: combine about 1/2 tsp. each of ground cumin, coriander, paprika, chili powder, allspice, freshly ground black pepper, and dried thyme with about 1-1/2 tsp. salt and a little sugar, if you like.
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt
Put ingredients into a jar and shake.
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery salt
1 teaspoon sea salt
1 teaspoon sugar
1/2 teaspoon ground pepper
Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use. Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
Mix 2 tablespoons dry mix with 2 cups sour cream. Mix up a few hours before serving, so the flavors all blend
1 cup of boiling water
6 Tablespoons of milk powder
1/2 lb cheddar cheese, grated
1/2 lb swiss cheese, grated
1.5 tsp gelatin
Prepare a "loaf box" by lining a small box with plastic wrap (try cutting the bottom off a cereal box to make a loaf size container)
Combine boiling water, milk powder and gelatin in the blender
Blend 15 seconds
Add the shredded cheese and blend until smooth (about 3-5 minutes)
Pour into your "loaf box"
Cover and refrigerate overnight before slicing
3/4 cup white vinegar
2 tea spoonswhite sugar
1/4 tea spoonsalt
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
3/4 cup sour cream
1/4 teaspoon Worcestershire sauce
6 tablespoons bottled white horseradish
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended. Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.
1/2 cup Hidden Valley® Ranch Dressing
1/4 cup white vinegar
1/4 cup Sugar In The Raw®
1 Tbsp. prepared horseradish
1 tsp. salt
1 tsp. freshly ground black pepper