Slow cooker creamy potato wedges.Potatoes with sour cream,cheese and mayonnaise cooked in slow cooker.Very delicious side dish!
Makes 8 servings


Ingredients:
2 containers (8 oz (240 ml) each)) sour cream chive dip
4 oz (120 g) finely shredded Asiago cheese
3 oz (90 ml) package cream cheese,cut up
1/2 cup (125 ml) mayonnaise
2 packages (20 oz (600 g)each) refrigerated new potato wedges

1. Heat 2 tablespoons vegetable oil in a large nonstick skillet.
2. Add onion and green pepper and cook,stirring,until tender,for about 5 minutes.Remove from the heat and set aside.
3. In a large mixing bowl,combine  onion mixture,ground beef,egg,salt and cracked black pepper.Mix well and shape into 1 inch (2.5 cm) meatballs.
4. Heat 3 more tablespoons vegetable oil in the same skillet.
5. Working in a batches,add meatballs and cook until browned on all sides.
6. Pour off all but 2 tablespoons drippings from skillet.
7. In drippings remaining in skillet over medium-heat,cook sliced mushrooms until tender,for about 5 minutes.
8. In a small mixing bowl,combine all-purpose flour and water. Blend well.
9. Return cooked meatballs to skillet.Stir in flour mixture and cheese.Bring to a boil.
10. Reduce heat to low,cover and simmer for 15 minutes,stirring occasionally.
11. Add dry sherry and heat through.

1 pound (480 g) ground turkey

1 clove garlic,peeled and minced

2 teaspoons lime zest

2 tablespoons freshly squeezed lime juice

1 tablespoon tequila

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1 jalapeno pepper,seeds discarded and finely chopped

For Fresh Guacamole: 2 ripe avocados,peeled and pitted

1/4 cup (60 g) tomatoes,diced

1/4 teaspoon salt

freshly squeezed juice of 1/2 lime

1 clove garlic,peeled and minced

To Assembly:12 slider buns

12 slices Monterey Jack cheese

Cooking Method:

1. In a large mixing bowl,combine all slider ingredients.Mix well. 
2. Preheat nonstick pan over medium heat.
3.  Form 1-2 inch (2.5-5 cm) patties and,working in batches,cook for 2 minutes on one side.
4. Flip,add slice of MontereyJack cheese,cover and cook for a further 2 minutes.
5. Serve immediately.
6. For fresh guacamole,in a medium bowl,mash avocado with a fork.
7. Mix in all remaining ingredients and serve immediately.More appetizer recipes>>>
   

   
   

   
   

   
   

Cooking Method:

1. Heat a large nonstick skillet over medium heat.
2. Spread softened butter on one half of bread.
3. Place buttered side down into preheated skillet.Cook for 3-5 minutes until golden.
4.  Flip bread, place cheese and roasted red tomatoes onto bread and cook for a further 3-5 minutes.
5.  Close sandwich and set aside for 2-3 minutes before serving.

Cooking Method:

1. Preheat your oven to 450 F (220 C).
2. Coat sliced potatoes with olive oil.
3. In a mixing bowl,combine garlic powder,cheese and seasoning.Mix well.
4. Add cheese mixture to oiled potatoes.Toss well to coat potatoes with seasoning.
5. Spray two 18x13 inch (45 x 32.5 cm) baking sheets with nonstick cooking spray.
6. Arrange sliced potatoes in a single layer across the baking sheets.
7. Bake in preheated oven for 25-30 minutes.
8. Remove fried potatoes form the heat and allow to cool 5 minutes on baking sheets.
9. Sprinkle with extra Cotija cheese and serve.

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Cooking Method:

1. Preheat your oven top 400 F (200 C)
2. Line a baking sheet with aluminum foil.
3. Place wire rack over lined baking sheet.
4. In a large bowl,place russet potatoes,then drizzle with vegetable oil and season with salt and black pepper.
5. Rub the oil and seasoning into their skins.
6. Place russet potatoes onto wire rack and bake in preheated oven until toothpick inserted in the center of potatoes comes out clean(for 1hour and 10 minutes).
7. Remove cooked potatoes from the oven<set aside and allow to cool.
8. Preheat  2 teaspoons of vegetable oil in a large nonstick pan.
9. Add sausages in a single layer and brown for 3-4 minutes per side.
10. Remove cooked sausages from the heat and pat dry with paper towel.
11. Add the sliced onions to the same pan.
12. Season with salt and black pepper.
13. Allow the onions to caramelize to a deep golden-brown (for about 20-25 minutes) over a medium-low heat, stirring frequently.
14. Chop cooled sausages into a bit size.
15. Add the chopped bratwurst bits into the pan with caramelized onions.
16. Stir well to combine and add lager beer.
17. Allow the beer to reduce for a moment and become glossy and just slightly thickened.
18. Turn off the heat and season(if necessary) with salt and black pepper.
19. Set onion and sausage mixture aside,keeping warm.
20. Cut cooled potatoes in half lengthwise, and carefully scoop out most of the flesh leaving about 1/2 inch(1.25 cm) border of potato, reserving the flesh for another use.
21. Brush inside of potatoes with melted butter and sprinkle with salt and black pepper.
22. Return potatoes to the wire rack, flesh-side up.
23. Place under the broiler and brown for a few minutes, and once inside is slightly browned, flip the potato and crisp the skins for a couple of moments.
24. Fill each potato with sausage-onion mixture.
25. Sprinkle with cheese mixture.
26. Return to the heat and broil until cheese is melted.
27. Top with sauerkraut and serve potatoes stuffed with bratwurst sausage and sauerkraut immediately.

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