Type what you have

Ingredients

• ✓ potato flake
• water
• bread flour
• milk powder
• white sugar
• salt
• vegetable oil
• active dry yeast

Instructions

1. 1 Place ingredients in the bread machine in the order suggested by the manufacturer. Set machine to Light Crust.

By Kathy Nowell

Ingredients

• ✓ potato flake
• water
• bread flour
• powdered milk
• white sugar
• salt
• margarine
• active dry yeast

Instructions

1. 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Basic or White Bread setting. Start.

By Becky

Ingredients

• ✓ potato flake
• milk
• margarine
• white sugar
• salt
• water
• active dry yeast
• all-purpose flour

Instructions

1. 1 Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.
2. 2 Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans.
4. 4 Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.
5. 5 Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

By Tina Leany

Ingredients

• ✓ potato flake
• water
• evaporated milk
• butter flavored shortening
• sugar
• salt
• all-purpose flour

Instructions

1. 1 Mix together boiling water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Place in the refrigerator until thoroughly chilled.
2. 2 After dough is thoroughly chilled, add 3 cups flour, using a pastry blender to cut in.
3. 3 Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
4. 4 Heat an electric griddle to 375 degrees F (190 degrees C).
5. 5 Divide logs into 8 pieces of dough. Roll each piece to about the size of a 10-inch tortilla. Work additional remaining flour into rounds as needed. Use care to press lightly with the rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
6. 6 Bake on the griddle until golden brown and each round feels dry but not crisp, about 1 minute. Flip and turn lefse frequently.
7. 7 Cool on a cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

By Helen H

Ingredients

• ✓ potato flake
• chicken leg
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
3. 3 Bake at 400 degrees F (200 degrees C) for 1 hour.

By Krissy Terwilliger

Ingredients

• ✓ potato flake
• water
• milk
• butter
• egg
• sugar
• bread flour
• active dry yeast
• sugar
• cinnamon
• butter

Instructions

1. 1 In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
2. 2 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
3. 3 When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. 4 In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
5. 5 Bake in preheated oven for 20 minutes, or until golden brown.

By Oaksfan

Ingredients

• ✓ potato flake
• active dry yeast
• water
• white sugar
• salt
• egg
• vegetable oil
• onion powder
• all-purpose flour

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
2. 2 Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
4. 4 Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
5. 5 Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.

By Marian Collins

Ingredients

• ✓ potato flake
• water
• butter
• whole wheat flour
• bread flour
• salt
• white sugar
• yeast

Instructions

1. 1 Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.
2. 2 Select Whole Wheat cycle; press Start.
3. 3 Remove loaf from pan to a wire rack to cool.

By Ed Canipelli

Ingredients

• ✓ potato flake
• water
• egg
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.
2. 2 Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.
3. 3 Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.
4. 4 Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

By Sandy Metzler

Ingredients

• ✓ potato flake
• water
• egg
• salt
• chive
• black pepper
• cayenne pepper
• vegetable oil
• butter
• sour cream

Instructions

1. 1 Whisk together cold water, egg, and salt in a large bowl until salt has dissolved. Mix in dry potato flakes until incorporated. Stir in 1 tablespoon chives; season with black pepper and cayenne pepper.
2. 2 Divide potato mixture into 4 equal portions and shape into pancakes.
3. 3 Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.
4. 4 Place pancakes in the pan, reduce heat to medium, and cook until the bottoms are browned, about 10 minutes. Flip and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes.
5. 5 Transfer pancakes to a serving plate. Top each with a dollop of sour cream and sprinkle with remaining chives.

By John Mitzewich

Ingredients

• ✓ potato flake
• all-purpose flour
• garlic powder
• seasoning salt
• black pepper
• cayenne pepper
• cod fillet
• shortening

Instructions

1. 1 In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
2. 2 Soak fish filets in bowl of cold water.
3. 3 In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
4. 4 Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

By Kristi

Ingredients

• ✓ potato flake
• teriyaki sauce
• stir-fry sauce
• whitefish fillet
• all-purpose flour
• seasoning salt
• ancho chile seasoning
• garlic powder
• salt
• black pepper
• oil

Instructions

1. 1 In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
2. 2 Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
3. 3 In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
4. 4 Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.

By TAKENSODONTTRYIT

Ingredients

• ✓ potato flake
• zucchini
• egg
• vegetable oil
• onion powder
• salt
• baking powder

Instructions

1. 1 Gather all ingredients. Preheat a waffle iron according to manufacturer's instructions.
2. 2 Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.
3. 3 Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

By Lillian

Ingredients

• ✓ potato flake
• cauliflower
• water
• american cheese spread
• cream cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Combine cauliflower and water in a saucepan over medium-high heat and bring to a boil. Remove from heat and set aside.
2. 2 Heat a slow cooker on Low. Pour in cauliflower and water. Add processed American cheese spread and cream cheese; stir well to be sure cheese is dissolved and mixed through the cauliflower. Add potato flakes and garlic. Mix well. Season with salt and pepper.
3. 3 Cover the slow cooker and cook on Low for 2 to 3 hours.

By Traci R Strand-King

Ingredients

• ✓ potato flake
• pheasant breast
• meat tenderizer
• all-purpose flour
• seasoned salt
• pepper
• buttery round cracker
• egg
• milk

Instructions

1. 1 Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C).
2. 2 Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside.
3. 3 In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer.
4. 4 Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.)

By Debra Patterson

Ingredients

• ✓ potato flake
• bread flour
• rye flour
• caraway seed
• demerara sugar
• instant yeast
• salt
• water
• canola oil
• pickle juice

Instructions

1. 1 Gather the ingredients.
2. 2 Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
3. 3 Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
4. 4 Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
5. 5 Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
6. 6 Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
7. 7 Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.
8. 8 Remove loaf from the pan and cool on a wire rack.

By Dad's world famous

Ingredients

• ✓ potato flake
• wheat cracker
• all-purpose flour
• butter-flavored granules
• salt
• black pepper
• butter flavored shortening
• green tomato
• egg
• buttermilk ranch dressing
• sour cream
• hot pepper sauce

Instructions

1. 1 Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until crackers are finely crushed, then transfer mixture to a bowl.
2. 2 Melt butter-flavored shortening in a skillet over medium-high heat. Dip tomato slices one at a time into eggs, then cracker mixture. Pan-fry tomatoes in shortening until golden brown on both sides, 7 to 10 minutes.
3. 3 Mix ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve fried tomatoes topped with sauce.

By Barbara

Ingredients

• ✓ potato flake
• pineapple juice
• milk
• egg
• butter
• coconut extract
• bread flour
• white sugar
• salt
• ground ginger
• yeast

Instructions

1. 1 Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
2. 2 Form dough into rolls; place on a baking sheet and let rise for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until golden, about 20 minutes.

By BrandyLogan

Ingredients

• ✓ potato flake
• pecan
• pineapple
• salt
• vanilla extract
• confectioners' sugar
• butter
• cream cheese
• pecan
• kosher salt
• ginger
• lemon juice
• cinnamon
• all-purpose flour
• butter
• brown sugar
• banana
• butter
• salt
• bread flour
• all-purpose flour
• egg yolk
• active dry yeast
• white sugar
• milk

Instructions

1. 1 To prepare the dough, heat milk in a small saucepan over medium heat until temperature reaches 110 to 115 degrees F (43 to 46 degrees C). Pour milk into a small mixing bowl and stir in 1 tablespoon white sugar. Sprinkle yeast over milk mixture and whisk to combine; let stand until foamy, about 5 minutes. Whisk in egg yolks.
2. 2 Combine all-purpose flour, bread flour, potato flakes, salt, and remaining 5 tablespoons white sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture. Turn the mixer on at medium-low speed. Add butter pieces, one at a time, until all are fully incorporated. Increase speed to medium or medium-high and knead until dough is soft and smooth. This can take a few minutes; don't lose patience if the dough doesn't come together immediately.
3. 3 Coat the bottom and sides of a large mixing bowl with more butter. Form the dough into a ball and place into the greased bowl, turning the dough to coat with butter from the bowl. Cover the bowl with plastic wrap and place in a warm, draft-free place until doubled in volume, about 1 hour.
4. 4 Punch the dough down after it's risen. Place on a lightly floured surface and let rest, 15 to 20 minutes.
5. 5 To prepare the filling, combine banana, brown sugar, butter, flour, cinnamon, lemon juice, ginger, and salt in a medium mixing bowl; beat with an electric mixer at medium speed until well combined.
6. 6 Roll the dough out into a 12x18-inch rectangle. Spread the filling mixture evenly over the surface of the dough using a rubber spatula. Sprinkle pecans evenly over the filling. Starting with the long side, roll the dough into a tight cylinder. Place seam-side down and cut crosswise into 12 even slices.
7. 7 Place the rounds into a buttered 9x13-inch baking dish, crowding them so they touch. Loosely cover the pan with plastic wrap and let stand in a warm, draft-free place for 1 hour.
8. 8 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the buns.
9. 9 Bake in the center of the preheated oven, rotating pan halfway through baking, until buns are golden brown, 25 to 30 minutes. Cool for 5 minutes before frosting.
10. 10 To prepare frosting, combine cream cheese and butter in a medium mixing bowl; beat with an electric mixer until combined and fluffy. Beat in confectioner's sugar, vanilla, and salt. Stir in pineapple until well combined. Spread the icing over the warm cinnamon rolls. Sprinkle with pecans.

By Darcy Lenz

Ingredients

• ✓ potato flake
• salmon
• onion
• egg
• garlic and herb seasoned dry bread crumbs
• garlic
• celery salt
• dill weed
• salt
• pepper
• olive oil

Instructions

1. 1 Combine salmon, onion, eggs, bread crumbs, potato flakes, garlic, celery salt, dill, salt, and black pepper in a bowl; form into 2-inch balls then flatten into patties about 1/2-inch thick.
2. 2 Heat olive oil in a medium skillet over medium heat. Cook patties, in batches, until lightly browned, about 5 minutes per side.

By JoyLee

Ingredients

• ✓ potato flake
• potato
• chicken broth
• corn
• onion
• flour
• heavy cream
• sea scallop
• shrimp
• garlic pepper
• salt

Instructions

1. 1 Stir together potatoes, broth, corn, onion, and flour in a 3 1/2-quart slow cooker crock until well combined.
2. 2 Cook on Low until potatoes are tender, about 6 hours.
3. 3 Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the crock.
4. 4 Cook on High until chowder is slightly thickened, 35 to 45 minutes. Season with salt.

By Sherrie

Ingredients

• ✓ potato flake
• all-purpose flour
• paprika
• garlic powder
• milk
• egg
• saltine cracker
• pork chop
• salt
• pepper
• vegetable oil

Instructions

1. 1 Combine 1 ½ cups flour, paprika, and garlic powder in a shallow bowl. Whisk milk and eggs together in a second shallow bowl until thoroughly combined. Combine cracker crumbs, potato flakes, and remaining ½ cup flour in a third shallow bowl.
2. 2 Prick pork chops thoroughly with a fork to tenderize; season with salt and black pepper.
3. 3 Gently dredge pork chops in flour mixture to coat; shake off excess. Dip into egg mixture, then press into cracker crumb mixture. Gently toss between your hands to remove any crumbs that haven't stuck.
4. 4 Heat oil in a large, deep skillet over medium heat. Lower pork chops carefully into the hot oil; fry until no longer pink in centers and crusts are crisp and golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate to drain.

By Rebecca Laymance

Ingredients

• ✓ potato flake
• onion
• margarine
• potato
• carrot
• polish sausage
• green bell pepper
• water
• salt
• black pepper
• milk

Instructions

1. 1 Using a large saucepan, brown onion in butter.
2. 2 Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
3. 3 Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
4. 4 Let soup sit for approximately 5 minutes in order to thicken and then serve.

By Deirdre Dee

Ingredients

• ✓ potato flake
• margarine
• onion
• potato
• zucchini
• basil
• thyme
• rosemary
• white pepper
• chicken broth
• milk
• soy sauce
• dill weed

Instructions

1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin