Potato onion pudding
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Potato onion pudding
  Vegetables    Potato    Onion    Pudding  
Last updated 6/12/2012 1:18:52 AM. Recipe ID 49945. Report a problem with this recipe.
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      Title: Potato onion pudding
 Categories: Vegetables, Potatos, Low-cal
      Yield: 4 Servings
  2 2/3    Idaho baking potatos
    2/3 tb Butter (unsalted)
  1 1/3 c  Onion (chopped)
    1/2 c  Mozzarella Cheese (Low-fat)
    1/3 c  Skim Milk
  1 1/3 tb Chicken Stock
      1    Egg
   3/16 ts Back pepper (Fresh ground)
   3/16 ts Salt
  1. Preheat the oven to 400 degrees. Wash the potatoes and prick
  several times with a sharp meat fork. Bake in the centre of the oven
  for 50 to 60 minutes or until soft. Remove from the oven, split in
  half, and scrape the potato pulp into a bowl.
  2. While the potatoes are baking, melt the butter in a 12-inch
  skillet or saute pan over medium-high heat. Add the onions and saute,
  stirring frequently, for 20 minutes or until the onions are well
  browned and caramelized. Set aside.
  3. Lower the oven temperature to 375 degrees. combine the potato pulp
  and browned onions with the remaining ingredients. Beat until smooth
  with a hand mixer or in a food processor fitted with the steel blade.
  If you're using a food processor, do not add the onions until the
  other ingredients are smooth, then add them and pulse on and off to
  incorporate without pureeing them. Scrape the mixture into a lightly
  oiled 8- by 8-inch baking dish or a 6-cup souffle dish.
  4. Bake in the centre of the oven for 30 minutes or until the pudding
  is slightly puffed and browned. Serve immediately.
  NOTE: The pudding can be prepared through step 3 up to two days in
  advance and kept refrigherated, thightly covered with plastic wrap.
  Either allow it to reach room temperature or add five minutes to the
  baking time
  Gazelle, p. 189-190.

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Recipe ID 49945 (Apr 03, 2005)

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