Potatoes, Rice, Beans

Click on a Recipe to see it.  Chef's favorites are shown in Red.

Baked Yams

Barbecued Baked Beans

Coconut Rice

Danish Potato Salad

Diana’s Candied Yams with Pineapple Sauce

Diana’s Potato Latkes

Fruit Basmati Rice


Golden Parmesan Potatoes

Mexican Rice

Pecan Topped Yams

Potatoes Anna

Red Potato Salad

Rice Pilaf

Roasted Fingerling Potatoes

Roasted Potato Wedges

Smoky Potato Gratin

The Best Fried Rice

Twice Baked Potatoes












Rice Pilaf

Serves 8


1/2 cup butter

2 cups rice

4 cup boiling chicken broth

1/2 cup finely chopped onion

1 large bay leaf


       Melt butter in heavy casserole pot.  Add onion, rice and bay leaf.  Sauté over med heat for 5 minutes or until rice begins to turn golden.  Add boiling broth and stir.  Cover and simmer for 20 minutes.  Allow to stand 5 to 10 minutes longer. Remove bay leaf before serving.













1 1/2 cups rice

2 1/4 cups cold water


       Rinse rice; drain and add to saucepan.  Add water and let soak 30 minutes.  Bring to boil.  Cover and cook 10 minutes over med-high heat.  Reduce heat to lowest setting and simmer 5 minutes.  Remove from heat and let rice rest, covered, 5 minutes.  Fluff rice gently and serve.














Golden Parmesan Potatoes

Serves 4                                                                                             Aunt Mildred


4 baking potatoes, peeled and cut into 1-inch pieces

1/2 cup butter, melted

1/4 cup flour

1/4 cup Parmesan cheese, grated

dash pepper

1/2 teaspoon salt


       Mix cheese, flour, salt and pepper in a small bowl.

       Dry potatoes and put in a large bowl.  Toss potatoes with melted butter.  Stir in flour-cheese mixture.

       Butter large glass baking dish and add potatoes.  Bake in preheated 375-degree oven for 1 hour or until golden brown.













Pecan Topped Yams

Serves 8-10


3 pound yams (orange flesh)

2 eggs

3/4 cup brown sugar

1/2 cup butter, melted

1 teaspoon salt

1 teaspoon. cinnamon

(orange juice)

1 cup pecan halves


       Peel yams and but into 2-inch pieces. Cover with salted water in a saucepan. Bring to a boil; reduce heat to a simmer and cook until fork very tender, about 20 to 30 minutes. Drain and mash. Beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon.  If yams seem dry, beat in orange juice until moist and fluffy.  Spoon mashed yams into a 2-quart baking dish.  (Refrigerate if you wish

       Before baking, arrange pecan halves on top; sprinkle with remaining ½ cup brown sugar and drizzle with remaining ¼ cup melted butter.

       Bake, uncovered, in preheated 375-degree oven for 20 minutes, or until heated through.



The Best Fried Rice

Serves 4 

Note: Directions in the boxes are for fried rice with shrimp. Without boxes is the fried rice with ham recipe.

5 cups cold cooked rice (see below)

1 cup small raw shrimp, cut lengthwise)

1 teaspoon baking soda

1 teaspoon salt

5 tablespoons peanut oil

2/3 cup diced smoked ham or Chinese pork

3 eggs

½ cup frozen peas

½ teaspoon salt

2 tablespoons oyster sauce

1 cup fresh bean sprouts, rinsed

½ cup chopped green onion


       Rice:  Rinse 2 cups of rice until water runs clear; drain. In saucepan, boil 4 cups water; add rice. Cover and cook over lowest heat for 20 minutes. Cool completely, uncovered, in broiler pan. Refrigerate overnight. Flake rice so grains don’t stick. Measure rice for the above recipe and chill. 

Combine shrimp with soda and salt and let stand 15 minutes. Rinse thoroughly in cold water and pat dry on paper toweling.

       Heat oil in heavy non-stick skillet until almost smoking. Add shrimp and sauté 30 seconds. Remove from heat, drain and return drippings to skillet.

       Heat oil in skillet until almost smoking and add ham to just heat through, stirring. Add rice, stirring rapidly, and cook until heated without browning.

       Do the following quickly: Make a well in center of rice and add eggs, stirring constantly. When they have a soft scrambled consistency, start incorporating the rice, stirring in a circular fashion.

       When all rice and eggs are blended, add peas and salt, stirring. Stir in oyster sauce and cooked shrimp, tossing the rice over and over to blend everything. Stir in sprouts and cook, stirring and tossing, about 30 seconds. Add green onion and serve immediately.













Twice Baked Potatoes

Serves 4

4 large Russet or Yukon Gold potatoes, scrubbed, dried and rubbed lightly with vegetable oil

½ cup sour cream

½ cup buttermilk

2 tablespoon unsalted butter

½ teaspoon salt

ground black pepper

Optional Garnishes: 4 ounces sharp cheddar cheese, shredded (about 1 cup) and/or 1 to3 medium scallions, white and green parts sliced


       Adjust oven rack to upper middle position. Preheat to 400-degrees. Bake potatoes on foil-lined baking sheet, about 1 hour or until tender. Cool for 10 minutes on wire rack.

       Cut a shallow 2-inch wide strip off of the top of each potato (these will become scoops). Spoon the flesh of the potatoes and the flesh of the scoops into a medium bowl leaving 1/8 to ¼-inch of the flesh and skin to form the shell.  Lightly brush scoops with olive oil and sprinkle the scoops and inside of the shells lightly with coarse salt; return scoops and shells to the baking sheet. Bake 10 to 20 minutes to crisp. Check to see that scoops are not burning. Meanwhile, mash the potatoes with the sour cream, buttermilk and butter. Add additional salt and pepper to taste.

       Fill the shells with potato mixture and return to baking sheet. Broil until spotty brown and crisp on top, 5 to 10 minutes. Garnish with cheese and/or green onion. Serve each scoop buried half-way in the mashed potatoes. 


Pepperjack cheese and bacon

Monterey Jack and ¼ cup pesto

4 ounce smoked salmon and 3 tablespoon minced chives 

Indian spices and peas: Sauté 1 medium onion chopped fine, 3 to 4 minutes. Add 1 teaspoon mashed gingerroot, 3 mashed garlic cloves, 1 teaspoon each: cumin, coriander and ¼ teaspoon each: cinnamon, turmeric and cloves. Cook 30 seconds. Off heat, stir in 1 cup thawed frozen peas.  Omit cheese and butter.













Potatoes Anna

Serves 4                                                                                                                 


6 Yukon potatoes, cut to size for even slices

truffle oil or melted butter

Optional: shredded cheese, or sliced truffles, or herbs

salt and pepper 

       Peel potatoes (don’t wash).  Slice with 2 to 3 mm blade of food processor.  Dry with paper toweling.  Melt oil into bottom of small, non-stick, frying pan with rounded sides.

       Arrange largest potatoes on the bottom.  Begin by placing one slice in center of pan. Overlap a circle of potatoes slices around it. Overlapping in opposite direction, arrange a second circle around the first.  Continue to the rim of the pan.  Drizzle 1 teaspoon oil. Lightly salt and pepper. (Sprinkle with cheese, truffles or herbs.)  Repeat layering of potatoes, reversing direction, sprinkling oil, salt, pepper and optional additions. Fill pan completely, allowing potatoes to form a ¼ to ½-inch dome in the center.

       Butter bottom of a heavy saucepan and press it down hard on top of the potatoes. Cook over medium to medium-low heat for about 20 minutes.  Bottom should be browned. To turn the potatoes, flip over onto plate and gently slide back into the pan.  Press down with saucepan. Cook for another 20 to 25 minutes.  (Instead of stovetop, this recipe can be baked at 450-degree oven on bottom oven rack.) 

       Press down again before unmolding.  Gently tip the pan to remove excess oil.  To unmold, flip onto plate.  Slide onto cutting service and cut potato cake into wedges.  (To keep warm, cover loosely with foil and set in 120-degree oven.  It will keep for ½ hour.)













Baked Yams

Serves 8

4 medium yams, cooked

3 tablespoons brown sugar

½ teaspoon nutmeg

½ teaspoon salt

½ teaspoon cinnamon

4 to 5 tablespoons butter, melted

¼+ cup can evaporated milk

1 to 2 eggs, lightly beaten 


¾ cup corn flakes, crushed

½ cup pecans, chopped

3 tablespoons brown sugar

½ stick butter, melted


       Remove peel and whip potatoes in mixer. Mix in all ingredients except eggs and topping.  Adjust seasoning to taste and milk to desired consistency. Stir in eggs gradually.  Pour into buttered baking dish.

       Mix together all topping ingredients and spread over potatoes.  Bake in preheated 350-degree oven for 30 minutes, uncovered.













Barbecued Baked Beans

Serves 6 to10              Grace the Table by Aexander Smalls and Harper Collins

1 pound small white beans

½ cup onions, finely chopped

½ cup celery with leaves, finely chopped

¼ cup green bell pepper, chopped

1 tablespoon garlic, minced

3 tablespoons olive oil

1 16-ounce can tomato sauce

¼ cup dark brown sugar

¼ cup thick molasses

1 tablespoon dry mustard

3 tablespoons Worcestershire sauce

½ teaspoon ground cloves

2 bay leaves

1 teaspoon salt

1 teaspoon pepper

1 teaspoon fresh thyme

1 pound slab bacon, diced


Wash beans, place in large pot and cover with water, boil for 5 minutes, and remove from heat. Let sit for 1 hour with tight lid.  In skillet, sauté onions, celery, bell pepper and garlic in olive oil on high heat for 4 minutes or until onion is translucent. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce and cloves and simmer for 30 minutes. Pour off water from beans and replace with 3 ½ cups (approximately) fresh water. Add bay leaves, salt, pepper and thyme.  Let simmer, covered, until beans are tender, 20 to 30 minutes. Sauté bacon; drain. Drain liquid from beans and reserve. Combine beans and tomato sauce in heavy Dutch oven or bean pot. Top with bacon and bake in preheated 250-degree oven for 3 hours (3 to 5 hours in a slow cooker). Stir beans occasionally, adding reserve liquid when needed.













Roasted Potato Wedges


small Yukon Gold potatoes, unpeeled

olive oil

salt and pepper


Cut potatoes into wedges: about 1-inch thick at bottom and 3-inches long.

Toss with olive oil. Sprinkle with salt and pepper. Spread out on baking sheet covered with heavy foil. Bake in preheated 400-degree oven for about 30 minutes, or until the potatoes are golden brown. 














Mexican Rice

Serves 8                                                                    Cook’s Illustrated (adapted)

1 14-ounce can S&W Stewed Mexican Tomatoes

1 medium onion, chopped

3 medium jalapeno chilies

2 cups long-grain rice

1/3 cup corn oil

3 medium garlic cloves, minced

2 cups low-sodium chicken broth

1 tablespoon tomato paste

salt to taste

½ cup minced fresh cilantro leaves

1 lime, cut into wedges


       Drain liquid from stewed tomatoes and discard. Chop tomatoes in food processor leaving some small pieces. Add tomatoes and process leaving some small pieces. Transfer mixture to measuring cup. Add water if necessary to make 2 cups liquid. Remove ribs and seeds from jalapenos; Mince.

       Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 ½ minutes. Shake rice vigorously in strainer to remove all excess water.

       Heat oil in large heavy-bottomed oven safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop few grains rice in oil; if grains sizzle, oil is ready. Add rice and chopped onions and sauté, stirring frequently, until rice is light golden, about 6 to 8 minutes. . Reduce heat to medium, add garlic and 2/3 of diced jalapenos; cook, stirring constantly, until fragrant, about 1 ½ minutes. Stir in tomato-onion mixture, chicken broth and tomato paste.  Add salt to taste. Bring to boil. Cover pan and transfer to middle rack of a preheated 350-degree oven. Bake until liquid is absorbed and rice is tender, about 25 minutes.  Stir rice after 12 minutes.

       Stir in cilantro and reserved minced jalapeno. Serve immediately, passing lime wedges separately.













Diana’s Potato Latkes

Serves 2                                                                                                            


1 large Yukon Gold or russet potato, washed, not peeled

2 tablespoon green onion, sliced

1 egg, beaten

1 tablespoons seasoned bread crumbs

1/2 teaspoon each salt and pepper

vegetable oil


       Finely shred potatoes over a large bowl of cold water. Let stand for 30 minutes.

       Drain potatoes and pile into the center of a clean  kitchen towel.  Twist the ends of the towel to squeeze out excess potato water. Return potatoes to dry bowl. Add eggs, bread crumbs, salt, pepper and green onion; mix well.

       Heat oil in large frying pan over medium-high heat. Drop 4 patties of potato mixture in pan. Flatten slightly. Cook until edges are crisp and well browned and undersides are golden brown, about 5 to 7 minutes per side. Transfer to paper towels to drain briefly. Serve hot.













Roasted Fingerling Potatoes

 fingerling potatoes

olive oil

Kosher salt

(minced rosemary) optional 

Cut potatoes in half lengthwise and add to bowl.  Drizzle olive oil and shake to coat the potatoes.  Add salt and (rosemary) and shake.  Pour out onto well oiled foil, parchment or Silpat; arrange cut side down.  Roast in preheated 400-degree oven for 35 minutes or until potatoes have browned on bottoms.













Coconut Rice

Serves 6


2 ¾ cup unsweetened coconut milk, shake well before opening can

¼ cup water

1 ½ teaspoon salt

1 ½ cups long-grain white rice or jasmine rice

garnish: 2 tablespoons sweetened coconut, toasted


Bring to boil coconut milk, water and salt. Add rice.  Simmer covered for 20 minutes.  Remove from heat and let sit for 5 minutes.  Garnish with toasted coconut.













Danish Potato Salad

Serves 6 to 8                                                                                       Bon Appétit

3 pounds Yukon Gold, each about 3 inches in diameter

½ cup finely chopped chives or green onion tops

½ cup chopped parsley

2 tablespoons drained capers

3 tablespoons white wine vinegar

1 tablespoon caper liquid from jar

1 teaspoon coarse-grained Dijon mustard

½ cup extra-virgin olive oil


       Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain, cool 30 minutes and peel, if desired. Cut into ½-inch thick slices. Place potatoes in large bowl. Add chives, parsley and capers.

       Combine vinegar, caper liquid and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)













Smoky Potato Gratin

Serves 6 to 8                                         Adapted from William Sonoma Kitchen

1 ½ pounds Yukon potatoes, peeled and sliced ¼- inch thick

2 garlic cloves

4 tablespoons butter

1 tablespoon chopped parsley

1 teaspoon minced thyme or oregano

1 ½ teaspoons Liquid Smoke

salt and pepper

       Cook potato slices in boiling, salted water until slightly softened, about 3 minutes. Drain into cold water bath. When cooled, drain and dry on toweling.

       Smash garlic and sprinkle with generous pinch of salt. Continue smashing and scraping garlic into a paste. Melt butter and stir in garlic paste, parsley, thyme and a few drops Liquid Smoke. Toss butter mixture and potatoes.

       Spray a baking dish with non-stick spray. Line potatoes into baking dish slightly overlapping.  Season with salt and pepper

       Bake in preheated 400-degree convection oven until tender and browned on top, 35 to 45 minutes.













Fruit Basmati Rice

Serves 6 to 8                                                                                Beverly Gannon

2 cups basmati rice

3 tablespoons olive oil

½ cup chopped onion

2 teaspoons minced ginger

1/8 teaspoon ground cardamom

½ teaspoon ground cinnamon

1 teaspoon ground turmeric

1 cup unsweetened coconut milk

3 cups water

1 ½ teaspoons salt

¼ cup diced dried apricots

¼ cups cherry flavored cranberries


     Cover apricots and cranberries in hot water for at least 15 minutes; set aside.

     Rinse rice with cold water; set aside to drain. In a medium non-stick saucepan, sauté onion, and ginger in olive oil for 2 minutes. Add cardamom, cinnamon and turmeric. Sauté 3 minutes longer. Add rice and sauté for 5 minutes. Shake the can of coconut milk well. Add 1 cup coconut milk, water and salt to the rice. Bring to a boil, cover, and reduce heat to LOW. Cook 20 minutes. Drain fruit and pat dry with paper towel. Stir fruit into rice and serve.













Diana’s Candied Yams with Pineapple Sauce

 Serves 8

 4 large yams

1 8-ounce can crushed pineapple with juice

1/3 cup + brown sugar

pinch salt

juice of ½ lemon


grated orange peel 

     Peel yams and slice crosswise into ½ to ¾-inch rounds. Butter a 9 x 13-inch baking dish and arrange yams in one layer. Set aside.

     In a small saucepan, bring pineapple and juice, brown sugar and salt to a boil. Remove pan from the heat and stir in lemon juice. Pour mixture over the yams. Top with bits of butter and grated orange peel. Cover the baking dish with foil. Bake in preheated 400-degree oven for 30 to 45 minutes, or until yams are tender.

     To reheat, uncover and heat in a preheated 350-degree oven for 20 to 25 minutes.













Red Potato Salad

 Serves 6 to 8


2 pounds red potatoes, sliced into ¾-inch rounds

1 tablespoon salt

1 medium onion, finely chopped

2 medium cloves garlic, minced

1/3 cup sour cream

¼ cup mayonnaise

1 teaspoon + sugar

2 tablespoons white wine vinegar

3 tablespoons fresh dill, finely chopped

salt and pepper


     Cover potatoes with cold water in a large saucepan. Bring to a boil and add salt. Simmer uncovered until just tender, about 5 minutes. Drain and immerse into a bowl of cold water to stop the cooking. Drain and dry the potatoes somewhat on paper towels. refrigerate.

     Saute onion until just transparent, about 3 minutes. Add garlic and cook 1 minute.

     In a small bowl, mix sour cream, mayonnaise, sugar, white wine vinegar, onion and garlic mixture. Taste and add sugar, salt and pepper to taste. Gently fold sauce into potatoes. Chill. Before serving, taste again and adjust seasonings if necessary. Serve with a sprig of dill.