Type what you have

Ingredients

• ✓ potato
• olive oil
• onion
• garlic
• crabmeat
• salt
• pepper
• tomato
• raisin
• pea
• red bell pepper
• egg

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Fry potato in hot oil until fork-tender, 5 to 7 minutes. Use a slotted spoon to transfer potatoes to a plate lined with paper towels, leaving excess oil in the skillet.
2. 2 Return the skillet to medium heat. Cook onion and garlic in oil until tender, about 5 minutes. Add crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir tomatoes into mixture and cook another 2 minutes. Add raisins, peas, and red bell pepper; stir and cook another 2 minutes.
3. 3 Pour eggs over mixture in the skillet. Cook until eggs set, 2 to 3 minutes. Flip omelet and cook 1 minute more. Transfer to a plate and serve hot with potatoes.

By lola

Ingredients

• ✓ potato
• pork chop
• pork liver
• olive oil
• garlic
• onion
• salt
• pepper
• tomato
• chickpea
• raisin

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add pork chops and return to a boil. Cook pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of broth from the pot and set aside for later use. Once chops are cooled to the touch, cut them into bite-size pieces.
2. 2 Return water to a boil; add pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard liquid. Set liver aside to cool; cut into bite-size pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir pork chops into onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add tomatoes and reserved broth; cover and cook for 10 minutes. Stir pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until potatoes are fork tender, about 10 minutes.

By lola

Ingredients

• ✓ potato
• soy sauce
• lime juice
• garlic
• sugar
• fish sauce
• black pepper
• beef steak
• vegetable oil
• onion
• water

Instructions

1. 1 Combine soy sauce, lime juice, garlic, sugar, fish sauce, and pepper in a bowl. Taste and adjust to your liking. Add sliced beef, making sure it is coated evenly. Marinate for at least 30 minutes or up to 1 hour.
2. 2 Heat 1 tablespoon oil in a wok or pan over medium-high heat. Fry potatoes in the hot oil until the edges turn golden brown, 7 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining oil in the same pan over medium-high heat and fry onions until edges turn brown, 7 to 10 minutes. Transfer to the same plate.
4. 4 Heat the same pan over medium-high heat. Reserve marinade and fry beef in batches, adding more vegetable oil if necessary, until browned and no longer pink in the centers, 5 to 7 minutes. Transfer to the plate and continue with remaining beef.
5. 5 Pour reserved marinade into the pan with water to deglaze, scraping up browned bits from the bottom of the pan using a wooden spoon. Taste and adjust seasonings. Return beef back to the pan with some onion, leaving remaining onion for garnish; reduce heat and let simmer until sauce has thickened, 7 to 10 minutes.
6. 6 Slide beef and sauce onto a serving plate. Garnish with remaining onion. Place potatoes on the side and serve.

By Mrs Lagdameo

Ingredients

• ✓ potato
• beef short rib
• water
• onion
• black peppercorn
• beef bouillon cube
• chayote squash
• carrot
• celery
• salt
• cabbage

Instructions

1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Ingredients

• ✓ potato
• vegetable oil
• garlic
• onion
• tomato
• chicken
• water
• tomato sauce
• green bell pepper
• carrot
• salt
• black pepper

Instructions

1. 1 Heat oil in a large wok over medium heat. Add garlic; cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in chopped tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
2. 2 Add chicken to the wok; cook and stir until lightly browned, about 5 minutes. Pour in water; cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
3. 3 Add potatoes to the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and black pepper.

By candysweetemo

Ingredients

• ✓ potato
• beef chuck
• chorizo sausage
• garlic
• white vinegar
• soy sauce
• olive oil
• onion
• green bell pepper
• tomato sauce
• pea
• salt
• black pepper

Instructions

1. 1 Combine beef, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef is browned and liquid is reduced, about 20 minutes. Remove from heat.
2. 2 Meanwhile, heat olive oil in a pot over medium heat; cook and stir onion and bell pepper in hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
3. 3 Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes.
4. 4 Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

By steve2464

Ingredients

• ✓ potato
• garlic
• onion
• ginger root
• curry powder
• water
• olive oil
• yogurt
• coconut milk
• milk
• water
• chicken
• salt

Instructions

1. 1 In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 2 Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. 3 Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. 4 Season with salt to taste and simmer for another 2 minutes; the curry is ready!

By Siti Ezzeldin

Ingredients

• ✓ potato
• pork
• soy sauce
• lemon
• pork liver
• olive oil
• olive oil
• onion
• garlic
• tomato
• green bell pepper
• salt
• black pepper

Instructions

1. 1 Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
2. 2 Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
3. 3 Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

By lola

Ingredients

• ✓ potato
• olive oil
• plantain
• onion
• garlic
• chicken leg
• chicken thigh
• chicken wing
• chorizo de bilbao
• salt
• pepper
• water
• tomato
• cabbage
• chickpea

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.
2. 2 Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.
3. 3 Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ potato
• ginger root
• garlic
• cashew
• lemon grass
• onion
• olive oil
• red pepper flakes
• curry powder
• firm tofu
• coconut milk
• water
• salt
• sugar

Instructions

1. 1 In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
2. 2 Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
3. 3 Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

By LN Lee

Ingredients

• ✓ potato
• goat meat
• vinegar
• soy sauce
• garlic
• vegetable oil
• onion
• red bell pepper
• tomato sauce
• beef stock
• carrot
• green pea
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic separately.
2. 2 Heat oil in a large pot over medium-high heat. Working in batches, cook goat meat in hot oil, stirring occasionally, until browned, 10 to 15 minutes. Transfer goat meat to a plate and set aside. Reserve drippings in the pot.
3. 3 Add onion, bell pepper, and reserved garlic to drippings. Cook and stir over medium heat until onion is translucent, about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened, about 5 minutes.
4. 4 Return goat meat to sauce. Pour in beef stock and reserved marinade; bring to a boil. Reduce heat to low, cover the pot, and simmer until meat is partially tender, 30 to 40 minutes.
5. 5 Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

By Olivia Tuggle

Ingredients

• ✓ potato
• water
• corn flour
• red bell pepper
• ketchup
• peppercorn
• bay leaf
• beef bouillon cube
• manzanilla olive
• onion
• tomato
• garlic
• onion
• cooking oil
• pepper
• salt
• beef chuck roast

Instructions

1. 1 Season beef with salt and black pepper; set aside.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
3. 3 Add tomatoes, quartered onion, olives with brine, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 1 hour.
4. 4 Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
6. 6 Slice beef against the grain; add to the pot. Stir and cook, 5 minutes. Whisk corn flour and water together in a small bowl; stir into sauce to thicken if its too thin.

By lola

Ingredients

• ✓ potato
• cilantro
• coconut milk
• red pepper flake
• bay leaf
• makrut lime leaf
• fish sauce
• water
• chicken broth
• carrot
• green bell pepper
• curry powder
• lemongrass
• ginger root
• garlic
• shallot
• onion
• chicken
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.
2. 2 Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
3. 3 Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
4. 4 Portion soup into bowls. Garnish each dish with a cilantro sprig.

By Emily B

Ingredients

• ✓ potato
• cilantro
• bean sprout
• coconut milk
• makrut lime leaf
• bay leaf
• red pepper flake
• vegetarian fish sauce
• water
• vegetable broth
• tofu
• mushroom
• carrot
• green bell pepper
• curry powder
• lemongrass
• ginger root
• garlic
• shallot
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass, and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms, and tofu.
2. 2 Pour in vegetable stock and water. Season with fish sauce, red pepper flakes, bay leaf, and lime leaves. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

By Emily B

Ingredients

• ✓ potato
• all-purpose flour
• salt

Instructions

1. 1 Heat a large pot of water to boiling.
2. 2 Peel potatoes and keep submerged in cold water to prevent browning. Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, stir in more flour.
3. 3 Form dumplings with a teaspoon and gently drop into boiling water. Allow dumplings to float freely. Gently stir with a wooden spoon, so dumplings don't stick together. Reduce heat to a slow boil. Boil for 40 minutes.
4. 4 Drain in a colander. Rinse with hot water. Serve with gravy or melted butter.

By Maureen

Ingredients

• ✓ potato
• thousand island dressing
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
2. 2 Spread potatoes out on the pan. Spread dressing over the top; coat all the potatoes with the dressing.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes and bake until brown and crisp, 10 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ potato
• salt
• parsley

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

By Uli Lengenberg

Ingredients

• ✓ potato
• bacon
• onion
• salt

Instructions

1. 1 Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
3. 3 Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

By Adaba

Ingredients

• ✓ potato
• egg
• salad dressing

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
4. 4 Peel the eggs and cut around the egg white; keep the yolk whole.
5. 5 Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.
6. 6 Toss potatoes and egg; crumble egg yolk on top and serve chilled.

By Lisa T

Ingredients

• ✓ potato
• american cheese
• butter
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bake potatoes for 1 hour or until soft.
3. 3 In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
4. 4 Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
5. 5 Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

By Betsy Loeffler

Ingredients

• ✓ potato
• olive oil
• salad dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with aluminum foil.
2. 2 Place potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal the bag, and shake until potatoes are coated evenly. Transfer mixture to the prepared baking dish.
3. 3 Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

By Jules

Ingredients

• ✓ potato
• self-rising flour
• egg
• crouton

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
2. 2 In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
3. 3 Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

By Helen

Ingredients

• ✓ potato
• chicken broth
• ranch dressing mix

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Add potatoes, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain.
2. 2 Beat potatoes with an electric mixer until smooth. Mix in dressing mix.

By Christina Vance

Ingredients

• ✓ potato
• salt
• butter

Instructions

1. 1 Gather the ingredients. Wash potatoes and set aside.
2. 2 Fill a large pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot and let the salt crust develop.
3. 3 While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes.

By kaspmary

Ingredients

• ✓ potato
• salt
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer potato slices to a large bowl of cold water as you slice them.
3. 3 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
4. 4 Drain and rinse slices again. Pat dry.
5. 5 Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
6. 6 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
7. 7 Season potato chips with additional salt if desired.
8. 8 Serve and enjoy!

By ALMALOU

Ingredients

• ✓ potato
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
4. 4 Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

By It's A New Day

Ingredients

• ✓ potato
• egg yolk
• butter
• nutmeg
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Transfer potatoes to a large bowl and mash with a fork or masher. Quickly add egg yolks, 2 tablespoons butter, nutmeg, and salt. Whisk until thoroughly mixed and set aside to cool, about 10 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
4. 4 Fit a piping bag with a large star tip. Fill the bag with the potato mixture and pipe golf ball-sized rosettes onto the prepared baking sheet. Brush carefully with remaining butter.
5. 5 Place under the preheated broiler and broil until heated through and light brown on top, 3 to 5 minutes. Keep warm for serving.

By Alois

Ingredients

• ✓ potato
• butter
• onion
• garlic

Instructions

1. 1 Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat. Cook potatoes in butter, stirring occasionally, until golden brown, 10 to 15 minutes.
2. 2 Meanwhile, melt remaining 1 1/2 tablespoons butter in a small skillet over medium heat; cook and stir onion and garlic in butter until onions are tender, about 5 minutes.
3. 3 Stir onion mixture into potatoes. Cook and stir until potatoes are tender, about 10 more minutes.

By tenastic66

Ingredients

• ✓ potato
• corned beef
• onion
• beef broth

Instructions

1. 1 Gather all ingredients.
2. 2 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
3. 3 Mix well and serve hot.

By Jodi McRobb

Ingredients

• ✓ potato
• butter
• milk
• confectioners sugar
• peanut butter

Instructions

1. 1 Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
2. 2 Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

By Rhonda