Potato and Cheese Latkes
Potato Skins
1 (20-ounce) package refrigerated shredded potatoes, thawed 2 eggs, beaten ½ tsp. garlic powder 1 small onion, finely died ½ cup all-purpose flour ¾ cup Cheddar cheese ¼ cup Parmesan cheese 1 tsp. salt Freshly ground black pepper 1 green onions, chopped for garnish Dipping sauce ½ cup sour cream 1 tbsp. chili garlic sauce
3 medium potatoes 1 tsp. canola oil 4-6 slices bacon ½ tsp. paprika ½ tsp. garlic powder Salt and pepper to taste 1½ cups shredded cheddar cheese ¼ cup sour cream 1 green onion, sliced
1. In a medium Thatsa bowl combine shredded potatoes and eggs, stir to combine. 2. Add garlic powder, onion, flour, cheese, salt and pepper, stir to combine. 3. Drop batches of potato mixture using an ice cream scoop into the base of the MicroPro Grill. Place cover on GRILL position. Microwave on high 5-6 minutes. Remove from microwave, flip Latke over. Place cover in the GRILL position. Microwave 2-3 minutes. 4. Repeat with remaining Latkes.
1. Microwave potatoes, pierce the potato a few times with a sharp knife or the tines of a fork, rub all over with olive oil and cook on the high setting for about 3-5 minutes per potato. 2. Place bacon in the base of the MicroPro Grill. Place cover in the GRILL position. Microwave on high power, 4 minutes, flip bacon, replace cover and microwave for 2-3 more minutes, remove bacon from the MicroPro Grill. Crumble when cooled. 3. While bacon is cooking, cut potatoes in half horizontally. Use a spoon or cookie scoop carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about ¼” of potato on the skin. Season potatoes with garlic, paprika, salt and pepper. Brush potatoes with canola oil. 4. Place potato skins in the MicroPro Grill, place cover in GRILL position, cook on high for 5 minutes, open cover, sprinkle with cheese and bacon, place cover in GRILL position and microwave on high for 2-3 minutes, to melt cheese. 5. Top with sour cream and green onions
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Pot Roast Patty Melt
Pumpkin Soufflé with Pecan Crumble Recipe submitted by Chef Mike McCurdy
1 cup of leftover pot roast 4 slices of sturdy bread 1½ tbsp. butter 1 medium onion, thinly sliced 4 oz. of sliced button mushrooms 1 cloves of garlic, minced Salt and pepper 4 slices of colby cheese ½ cup of mayonnaise 3 tbsp. steak sauce 1 dash Worcestershire sauce
1 (15 oz.) can pumpkin puree 1 egg ¼ cup unsalted butter, melted ½ cup sugar 1 tsp. cinnamon ¼ tsp. ground cloves
1. Place 1½ tbsps. of butter, onions and mushrooms in base of MicroPro Grill Place cover on GRILL position. 2. Microwave on high power 3 minutes, stir, Add in garlic, some salt and pepper for taste and cook for 2 additional minutes, set aside. 3. Butter all 4 slices of bread on one side, place two slices buttered side down in the MicroPro Grill. 4. Place a slice of cheese on the unbuttered side of 4 slices of bread. Top with ½ cup of the pot roast, add on onion and mushroom mixture and the other slice of cheese, then top with bread butter side up 5. Microwave on high power 4 minutes or until cheese is bubbly and heated through. 6. For the sauce, mix together the mayonnaise, the steak sauce and Worcestershire sauce and serve with the patty melts.
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Pecan crumble ⅓ cup flour ½ cup brown sugar ¼ cup unsalted butter, cold, diced ½ cup pecans, toasted roughly chopped
1. In a medium Thatsa bowl, combine, pumpkin, egg, melted butter, sugar, cinnamon and cloves. 2. Place pumpkin mixture in the base of the MicroPro Grill. 3. Place cover in the CASSEROLE position. Microwave on high power 10 minutes. 4. In base of Power Chef System, fitted with paddle attachment, combine flour and brown sugar, cover and pull cord until blended. Open add cold butter recover and pull cord until crumbly. 5. Open cover of the MicroPro Grill sprinkle pumpkin mixture with the pecan crumble. Place cover in CASSEROLE position and microwave on high power for 7 minutes. 6. Allow to cool in the MicroPro Grill for 10 minutes before serving.
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