Agave Food Restaurant

Restaurant-Style Potato Skins....
INGREDIENTS

8 potatoes
1 1⁄3 cups vegetable oil
11 ounces shredded cheddar cheese
3 tablespoons bacon bits (I use the Hormel kind in a jar)
16 ounces sour cream
2 green onions, chopped

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan.
Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes.
Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.
Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.
Fill the potato shells with cheese and bacon bits and sprinkle with green onions. Arrange them in the prepared baking pan.
Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

Best Ever Green Bean Casserole - Fresh
1 1⁄2 lbs fresh french beans, ends trimmed (green beans)
4 tablespoons butter, divided
2 tablespoons vidalia onions, finely chopped
4 ounces baby portabella mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup sour cream
fresh ground black pepper
1 1⁄2 cups corn flakes cereal (recommended ( Corn Flakes)
1⁄2 lb mozzarella cheese, grated

DIRECTIONS

Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat then add the beans and cook until just tender (but still firm), about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking then drain the beans and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat; Add the onions and saute until translucent.
Stir in the mushrooms, season with salt and pepper to taste, saute about 3 to 5 minutes.
Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream.
Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces.
Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter, tossing to coat.
Spread the green beans over the bottom of a 9-inch casserole dish and pour all of the mushroom sauce mixture over the beans topping with the grated cheese.
Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes.
Remove from the oven and serve.

Sausage Frittata

INGREDIENTS
1 (9 5/8 ounce) package pork sausage, crumbles
2 cups red potatoes, cubed and cooked
8 eggs
1⁄4 cup parmesan cheese, grated
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 cup tomatoes, seeded and chopped
2 green onions, thinly sliced
DIRECTIONS

Cook sausage in large nonstick skillet over medium heat 4-5 minutes or until hot. Stir in potatoes.
Beat eggs, cheese, salt and pepper in large bowl with wire whisk. Pour over sausage mixture.
Cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (Do not stir.).
Reduce heat to medium-low; cover. Cook 14-17 minutes or until eggs are set.
Top with tomato and onions. Cut into 8 wedges to serve.