Alouette Potatoes Food

"ALOUETTE" POTATOES

Steps:

• Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
• Cook until potatoes are just tender.
• Drain.
• Place potatoes in a large bowl and add all ingredients except the"Alouette".
• Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
• Press the potatoes with a spatula to make top as flat as possible.
• Set aside for 2 hours at room temperature.
• Preheat oven to 350^F.
• Spread"Alouette" evenly over potatoes and bake 15 minutes.
• Divide between plates.
• Garnish with finely diced red and yellow bell peppers.

ALLUMETTE POTATOES

Steps:

• Peel potatoes and cut them into quarter-inch slices. Cut each slice into quarter-inch sticks. Drop pieces into cold water to prevent discoloration until ready to cook. Drain well and pat dry.
• Heat oil to 365 degrees. Drop potatoes into hot oil and cook 7 be pale. Drain and let cool.
• Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp. Drain thoroughly. Sprinkle with salt, if desired, and serve.

ALOUETTE POTATO SALAD

Steps:

• Cut potatoes in half.
• Place potatoes, scallions, chives, red peppers, and black olives in bowl.
• Toss with Alouette Aioli Sauce.
• Serve on a bed of salad greens.
• Aioli Sauce.
• 1 pkg.(6.5 oz.) Alouette Garlic & Herbs Spreadable Cheese
• 6 tablespoons Olive oil.
• 2 tablespoons Vinegar (recommend balsamic).
• 1 teaspoons Shallots, minced.
• Aioli Directions:.
• Place Alouette Garlic & Herbs Spreadable Cheese in medium sized bowl.
• In another bowl, whisk together olive oil, vinegar and shallots until well blended.
• Gradually add the vinaigrette mixture to the cheese creating a delicious sauce.

TWICE BAKED POTATOES WITH ALOUETTE CHEESE

Steps:

• Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at.
• 350° F for 1 hour or until soft.
• Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
• Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
• Spoon back into potato shells. Top with bacon.
• Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
• Sprinkle with green onion.
• *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.

ALOUETTE LIGHT GARLIC & HERBS STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Cut tomatoes in half down the stem side
• Cut out stems and scoop out all pulp and seeds.
• Dry inside and out with paper towels.
• Sprinkle salt and pepper into each half.
• Drain and chop artichoke hearts.
• Squeeze all moisture from chopped spinach.
• Chop green onions.
• In a large bowl, combine chopped ingredients with Alouette Soft Spreadable Cheese, sour cream (or Alouette Crème Fraiche if using), oregano, and Parmesan cheese.
• Mix well and stuff each tomato half heaping full.
• Sprinkle bread crumbs on top. Place tomato halves in a foil pan and place in oven and cook till stuffing is completely hot or until done to your liking. Do not over cook.
• Tomatoes should be still somewhat firm to the touch so they don't fall apart after cooking.

ALOUETTE MINI BAKED POTATOES

Steps:

• Toss potatoes in olive oil, salt and pepper; place on baking sheet; roast at 400 degree oven for 30 minute.
• Meanwhile, make Gremolata: dry peppers, finely chop, combine with chives, bacon and zest; set aside.
• Let potatoes cool slilghtly, cut small slit into potatoes, pinch to open, fill with 1/2 teaspoons cheese spread and top with Gremolata.
• Serve hot with your favorite meat.