Type what you have

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

Ingredients

• ✓ potato
• almond
• sugar
• egg white
• almond

Instructions

1. 1 Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. When done, you can stab them with a fork, and they will fall off easily. Drain, cool slightly, and peel.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place 1 cup of almonds into a food processor, and grind to a fine powder. Add sugar to almonds, and process to mix. Transfer to a medium bowl. Add potatoes to the almond mixture, and mash together until it becomes a very thick paste. Roll into 1 inch balls, and roll the balls in chopped almonds. Place cookies on a baking sheet, and brush with egg white.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the tops are brown. Gently remove from the baking sheets, and cool on a plate in the refrigerator. Serve cold. They are supposed to be squishy when you eat them.

By JULINOE

Ingredients

• ✓ potato
• milk
• vanilla extract
• salt
• confectioners sugar
• peanut butter

Instructions

1. 1 Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
2. 2 Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
3. 3 Sprinkle some confectioners' sugar on a cutting board or waxed paper.
4. 4 Roll dough into a large rectangular shape on prepared surface.
5. 5 Spread enough peanut butter on top layer of dough to cover.
6. 6 Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels.
7. 7 Serve and enjoy.

By Brandi Rose

Ingredients

• ✓ potato
• all-purpose flour
• cocoa powder
• baking powder
• salt
• bittersweet chocolate
• butter
• white sugar
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
2. 2 Sift together flour, cocoa powder, baking powder, and salt; set aside. Melt the bittersweet chocolate in a cup or small bowl in the microwave, stirring every 15 seconds, until smooth. Warm mashed potatoes in microwave until room temperature (or cool freshly mashed potatoes).
3. 3 Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the mashed potatoes and melted chocolate. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pans, smoothing the surface if needed.
4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack.

By kiss

Ingredients

• ✓ potato
• egg
• all-purpose flour
• peach
• butter
• sugar
• vanilla wafer

Instructions

1. 1 Place potatoes into a large pot with enough water to cover; bring to a boil over medium-high heat and cook until tender. Drain; rice or mash potatoes.
2. 2 Place riced potatoes on a large, clean work surface; crack egg over potatoes, then gradually work in flour with your hands until a stiff dough forms. This could take as long as 30 minutes, or just seem like it. You may not need to use all of the flour, or you may need to use more. Rest dough before rolling for 1 minute.
3. 3 Roll dough out on a lightly floured surface to ¼-inch thickness; work in portions if needed. Cut dough into roughly 8x8-inch squares, depending on the size of your peaches. Wrap each peach in 1 dough square; pinch seams to seal.
4. 4 Bring a large pot of water to a boil; add peach dumplings, they should be as close to covered with water as possible. Boil for 20 minutes, rotating halfway for even cooking. Remove dumplings using tongs or a large slotted spoon.
5. 5 Place 1 peach dumpling on a plate, cut it up, and remove the pit. Drizzle with melted butter; sprinkle with sugar and vanilla wafers.

By Bettiann

Ingredients

• ✓ potato
• almond
• white sugar
• lemon zest
• pine nut
• egg yolk
• cornstarch
• egg white

Instructions

1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Ingredients

• ✓ potato
• active dry yeast
• water
• milk
• shortening
• white sugar
• salt
• egg
• all-purpose flour
• powdered sugar
• water
• vanilla extract
• oil

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
3. 3 Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
4. 4 Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
5. 5 Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
6. 6 Cover and let rise until doubled in size, about 30 minutes.
7. 7 Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
8. 8 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
9. 9 Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
10. 10 Dip doughnuts in glaze or drizzle over top.

By nresch

Ingredients

• ✓ potato
• butter
• sugar
• baking powder
• salt
• heavy cream
• milk
• lemon zest
• lemon juice
• vanilla extract
• nutmeg
• egg
• pie shell

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
3. 3 Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.

By Kammie

Ingredients

• ✓ potato
• carrot
• sugar
• raisin
• all-purpose flour
• baking soda
• cinnamon
• allspice
• clove
• butter
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.
2. 2 Transfer mixture into a mold or 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
3. 3 Steam the cake for 2 hours. Serve warm.
4. 4 To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.

By Joyce Rehagen

Ingredients

• ✓ potato
• prune plum
• sugar
• all-purpose flour
• sugar
• baking powder
• salt
• egg yolk
• shortening
• butter
• butter
• brown sugar
• bread crumb

Instructions

1. 1 Slice the prunes almost in half, open them, and remove the pits. Place about 1/3 teaspoon of sugar into the hollow of each plum; close the plum and place in a bowl. Set aside.
2. 2 Place potatoes into a large pot with enough water to cover. Bring to a boil and cook until tender, about 20 minutes; drain. When cool enough to handle, mash potatoes with a fork or potato masher. Set aside 1 cup mashed potatoes for the dough and keep warm.
3. 3 Make the dough: Sift flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add reserved 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
4. 4 When the dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum into the center. Place another piece of dough on top and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
5. 5 Bring a deep pot of salted water to boil. Place dumplings into the boiling water and boil gently for about 10 minutes.
6. 6 Meanwhile, make the sauce: Melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
7. 7 When dumplings are finished, remove them from the boiling water and place into the frying pan. Turn to coat in the sauce. Serve hot with any extra sauce poured over top.

By Cyndi K

Ingredients

• ✓ potato
• all-purpose flour
• baking powder
• cinnamon
• clove
• nutmeg
• salt
• white sugar
• shortening
• egg
• milk
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
2. 2 Sift flour, baking powder, cinnamon, cloves, nutmeg, and salt together into a bowl.
3. 3 Cream sugar and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in flour mixture alternately with mashed potatoes and milk. Stir in walnuts and raisins. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours.

By nanniesue

Ingredients

• ✓ potato
• olive oil
• za'atar
• salt
• black pepper

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Toss potatoes with oil in a large bowl; mix well. Season potatoes with za'atar, salt, and pepper; toss to coat. Transfer potatoes to prepared baking sheet.
3. 3 Set baking sheet on the lowest rack of a cold oven. Heat the oven to 425 degrees F (220 degrees C). Roast until potatoes are golden brown and tender, 30 to 35 minutes, stirring halfway through.

By Kim's Cooking Now

Ingredients

• ✓ potato
• basmati rice
• salt
• cooking oil

Instructions

1. 1 Rinse and drain rice 2 times.
2. 2 Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
3. 3 Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
4. 4 Invert carefully onto a serving plate so sliced potatoes are on top of rice.

By Lady at the Stove

Ingredients

• ✓ potato
• onion
• egg
• salt
• all-purpose flour
• baking powder
• canola oil

Instructions

1. 1 Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the bowl of a food processor; pulse several times until the vegetables are finely chopped. Add remaining potatoes and pulse again until all potatoes are finely chopped and mixture is thoroughly combined.
2. 2 Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of potato mixture at a time and place in skillet. Fry latkes until brown and crisp on the bottom, 2 to 3 minutes. Flip and cook other sides until brown, 2 to 3 minutes longer.
3. 3 Repeat with remaining potato mixture, replenishing oil as needed. Serve hot.

By basg101

Ingredients

• ✓ potato
• chicken
• salt
• white pepper
• garlic
• olive oil
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
3. 3 In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. 4 Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

By guyworldwide

Ingredients

• ✓ potato
• oil
• vegetable oil
• cilantro
• garlic
• lemon juice
• cumin
• salt

Instructions

1. 1 Heat 1 quart oil in a deep fryer to 375 degrees F (190 degrees C).
2. 2 Fry potatoes in hot oil until golden brown, about 8 minutes. Drain on paper towels.
3. 3 Meanwhile, heat 1 teaspoon oil in a large skillet over medium heat. Add cilantro and garlic; cook and stir for about 5 minutes. Add drained potatoes, lemon juice, cumin, and salt; stir until well combined.

By LEBANESE

Ingredients

• ✓ potato
• water
• brown lentil
• swiss chard
• lemon juice
• garlic
• salt
• olive oil

Instructions

1. 1 Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
2. 2 Add potatoes to the pot; reduce heat to medium-low, cover, and cook until potatoes are completely cooked, about 12 minutes.
3. 3 Combine lemon juice, minced garlic, and salt in a bowl; add to the pot. Cook at a simmer for 5 minutes. Stir olive oil into soup. Increase heat to high; cook 1 to 2 minutes more.

By PatriciaS

Ingredients

• ✓ potato
• swiss chard
• celery
• zucchini
• carrot
• garlic
• lemon juice
• sugar
• salt
• water

Instructions

1. 1 Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

By Linda

Ingredients

• ✓ potato
• olive oil
• onion
• butternut squash
• tomato
• celery
• carrot
• chickpea
• water
• hawaij
• vegetable bouillon powder
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
2. 2 Pour in water and bring soup to a boil, stirring occasionally. Stir in hawaij and vegetable bouillon powder. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season to taste.

By Sprice

Ingredients

• ✓ potato
• olive oil
• onion
• turmeric
• chicken thigh
• water
• tomato paste
• salt
• pepper
• carrot
• sugar
• vegetable oil

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions and 2 tablespoons turmeric; cook until onions are brown. Add chicken; cook about 10 minutes more. Add water and tomato paste; season with salt and black pepper. Reduce heat to medium-low; simmer until mixture thickens, 20 to 30 minutes.
2. 2 Meanwhile, combine carrots and sugar in a small saucepan over medium heat; cook until sugar melts and carrots are tender. Drain.
3. 3 Heat 1 tablespoon vegetable oil in a separate large skillet over medium heat. Add carrots; cook until light brown. Transfer to a bowl; wipe out skillet.
4. 4 Heat remaining 3 tablespoons vegetable oil in the same skillet over medium heat. Add potatoes; cook until cooked through. Season with 1 pinch each turmeric and salt. Stir carrots and potatoes into chicken.

By Nazi

Ingredients

• ✓ potato
• oil
• onion
• beef stew meat
• split pea
• persian lime
• tomato paste
• salt
• curry powder
• turmeric
• black pepper
• water
• oil

Instructions

1. 1 Heat 1 1/2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and black pepper; add just enough water to fully cover mixture. Simmer, covered, until beef is cooked through and no longer pink in the center and split peas are tender, 2 to 3 hours.
2. 2 Just before stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into thin pieces, 2-inches long. Lower potatoes carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Repeat with remaining potatoes. Line a separate plate with paper towels; set aside.
3. 3 Increase heat until oil reaches 400 degrees F (200 degrees C). Lower potatoes carefully into the hot oil in batches. Fry until golden and crisp, 4 to 5 minutes per batch. Transfer to the separate paper-towel-lined plate to drain. Repeat with remaining potatoes.
4. 4 Top stew servings with fried potatoes.

By calepine

Ingredients

• ✓ potato
• oil
• lemon juice
• ground beef
• onion
• bread crumb
• parsley
• mint
• cinnamon
• lemon zest
• egg
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
2. 2 Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
3. 3 Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

By Constantina

Ingredients

• ✓ potato
• basmati rice
• kosher salt
• saffron
• water
• roasted noodle
• grapeseed oil
• kosher salt
• water
• butter
• butter
• medjool date
• raisin
• cinnamon

Instructions

1. 1 Place rice in a medium bowl and cover with tepid water. Gently swish it around with your finger to activate the starches, then tip the bowl to drain water. Repeat this process until water runs clear, about 7 rinses. Cover rice with cold water, add 1/2 tablespoon salt, stir gently, and soak for 1 hour. Drain rice without rinsing.
2. 2 Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 2 tablespoons boiling water. Stir, cover, and set saffron water aside.
3. 3 Fill a 5-quart nonstick pot with 9 cups water and bring to a boil over medium-high heat. Add 3 tablespoons salt and stir until dissolved. Break roasted noodles into thirds and add to boiling water with rice. Stir once gently, and watch carefully as it cooks so water does not boil over. Taste water for salt and adjust accordingly. Cook until first rice grain pops up to the surface. Set a timer for 4 minutes and cook, scooping off any foam from the surface until the timer goes off. Test rice and continue to cook until tender on the outside but still firm to the bite on the inside, 6 to 8 minutes more.
4. 4 Drain rice and noodles in a colander and rinse quickly with lukewarm water and a spray faucet to rinse off extra starch. Taste and gently rinse again if too salty. Set aside to drain completely. Wash and dry the pot.
5. 5 Place the clean pot over medium heat. Add oil, 1 tablespoon saffron water, and a pinch of salt; swirl the pot until the bottom and lower sides are coated with the oil mixture. Tightly overlap potato slices in a single layer covering the bottom of the pot to create the tahdig layer.
6. 6 Gently scatter rice-noodle mixture over the tahdig in a pyramid shape, making sure potatoes are completely covered and moving noodles away from the sides of the pot. Gently poke the handle of a wooden spoon into rice and noodles a few times, being careful not to hit tahdig; this will allow steam to escape while cooking. Cover and cook until you see steam escaping from the sides of the lid and tahdig starts to set, about 10 minutes.
7. 7 Meanwhile, combine 1/4 cup boiling water with 2 tablespoons melted butter and remaining saffron water. Lay a kitchen towel out on a heatproof surface.
8. 8 Test tahdig by quickly tapping the side of the pot with a wooden spoon. When the pot sizzles, remove it from the heat. Remove the lid and place it on the kitchen towel, being careful that none of the condensation drips into the pot. Wrap the towel around the lid and secure the ends at the top by the handle so they will not hang near the heat source. Drizzle butter mixture over rice and cover with the towel-wrapped lid.
9. 9 Place a heat diffuser on a burner over low or medium-low heat and return the pot to the stove. Cook until crispy, rotating the pot a few times, about 35 minutes. Remove from the heat and place on a damp kitchen towel; let sit, uncovered, for 5 minutes so tahdig will release easily.
10. 10 Meanwhile, melt 3 tablespoons butter in a small pan over medium heat. Add dates, raisins, and cinnamon; sprinkle with a little salt. Cook and stir until dates are glistening and soft, 3 to 5 minutes.
11. 11 Gently scatter rice on a platter and remove potato tahdig pieces and serve on the side. Sprinkle raisin-date sauce over top.

By Naz Deravian

Ingredients

• ✓ potato
• ground lamb
• onion
• parsley
• salt
• allspice
• black pepper
• vegetable oil
• salt
• garlic
• lemon
• water
• tahini
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make lamb rolls: Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch-long pieces and arrange in a baking pan.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Make potatoes: While meat is cooking, heat vegetable oil in a large frying pan over medium heat. Add potatoes; fry in hot oil until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
5. 5 Remove lamb from the oven; drain and discard any fat from meat. Leave the oven on.
6. 6 Make tahini sauce: Blend garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set sauce aside.
7. 7 Arrange potatoes on top of lamb in the baking dish and pour sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
8. 8 Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

By leggett

Ingredients

• ✓ potato
• salt
• cooking spray
• pita bread
• lemon
• red lentil
• water
• vegetable broth
• allspice
• cinnamon
• cumin
• salt
• garlic
• celery
• tomato
• carrot
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
3. 3 Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5. 5 Bake in the preheated oven until toasted, about 8 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
7. 7 Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ potato
• ghee
• mint
• salt
• garlic
• water
• tomato paste
• salt
• green chile pepper
• tomato
• zucchini
• eggplant
• onion
• cardamom
• nutmeg
• clove
• cinnamon
• allspice
• lamb
• ghee

Instructions

1. 1 Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
2. 2 Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
3. 3 Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
4. 4 With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
5. 5 Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.

By ALMALOU

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