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Panellets - Catalan Potato Cookies
Dessert European

Panellets - Catalan Potato Cookies

4.5

Prep
60 min
Cook
15 min
Total
75 min

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

Peanut Butter Potato Candy
Dessert American

Peanut Butter Potato Candy

4.6

Prep
20 min
Cook
Total
140 min

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

Moist Potato Chocolate Cake
Dessert

Moist Potato Chocolate Cake

4.4

Prep
30 min
Cook
25 min
Total
115 min

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

Peach Dumplings
Dessert American

Peach Dumplings

4.3

Prep
120 min
Cook
40 min
Total
165 min

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

Panellets (Catalan All-Saints Cookies)
Dessert European

Panellets (Catalan All-Saints Cookies)

3.0

Prep
20 min
Cook
10 min
Total
30 min

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

Glazed Mashed Potato Doughnuts
Dessert

Glazed Mashed Potato Doughnuts

Prep
20 min
Cook
25 min
Total
140 min

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

White Potato Pie
Dessert American

White Potato Pie

4.5

Prep
Cook
Total

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

Carrot Pudding
Dessert European

Carrot Pudding

4.8

Prep
20 min
Cook
120 min
Total
140 min

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

Plum Dumplings
Dessert American

Plum Dumplings

4.4

Prep
90 min
Cook
35 min
Total
125 min

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

Irish Potato Cake
Dessert European

Irish Potato Cake

4.7

Prep
20 min
Cook
90 min
Total
110 min

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

Thai-Inspired Vegan Coconut Curry
Dinner Asian

Thai-Inspired Vegan Coconut Curry

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
  2. 2 While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
  3. 3 Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

By rachel

My Mom's Potato Salad with Carrot and Egg
Dinner Asian

My Mom's Potato Salad with Carrot and Egg

5.0

Prep
35 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
  2. 2 Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
  3. 3 Drain potatoes and place into a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil, then reduce the heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
  4. 4 Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
  5. 5 Transfer mashed potatoes to a bowl. Add carrot, cucumber, onion, and eggs. Mix in mayonnaise, then season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

By Kurumi

Slow Cooker Sweet-and-Sour Pot Roast
Dinner Asian

Slow Cooker Sweet-and-Sour Pot Roast

4.4

Prep
20 min
Cook
315 min
Total
335 min

Instructions

  1. 1 Combine carrots, potatoes, and onion in a slow cooker.
  2. 2 Heat canola oil in a large skillet over medium-high heat. Add beef roast; cook until completely browned, 2 to 3 minutes per side. Transfer beef to the slow cooker on top vegetables.
  3. 3 Whisk tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt together in a bowl; pour over beef.
  4. 4 Cover slow cooker. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
  5. 5 Transfer beef and vegetables to a serving platter. Pour sauce in a skillet; cook over medium-high heat until thickened, 5 to 10 minutes. Serve sauce with beef and vegetables.

By SB

Kewa Datshi (Bhutanese Dish)
Dinner Asian

Kewa Datshi (Bhutanese Dish)

4.7

Prep
20 min
Cook
27 min
Total
47 min

Instructions

  1. 1 Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
  2. 2 Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
  3. 3 Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

By Shruti

Oxtail Soup II
Soup Asian

Oxtail Soup II

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
  2. 2 Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

By Sonya Rutnam

Vegetable Curry
Dinner Asian

Vegetable Curry

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  2. 2 Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

By MRICHAR4

Cucur Udang (Prawn Fritters)
Dinner Asian

Cucur Udang (Prawn Fritters)

4.3

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine shrimp, onion, potato, flour, 1 cup water, corn, egg, chicken bouillon, salt, baking powder, and baking soda in a bowl. Mix in hot water until well combined. Let stand for 5 minutes.
  2. 2 Meanwhile, heat oil in a wok over medium- to medium-high heat. Drop spoonfuls of batter into the hot oil. Cook fritters in batches, flipping halfway, until browned on both sides, 3 to 4 minutes. Drain on a paper towel-lined plate.

By MAKHRUJI

Slow Cooker Coconut Curry Chicken
Dinner Asian

Slow Cooker Coconut Curry Chicken

3.7

Prep
20 min
Cook
300 min
Total
320 min

Instructions

  1. 1 Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
  2. 2 Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

By mikeyv

Molasses-Beef Curry
Dinner Asian

Molasses-Beef Curry

4.3

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Combine flour, salt, and black pepper in a bowl. Add beef and toss to coat; shake off excess.
  2. 2 Heat olive oil in a large skillet over medium-high heat. Add beef and onion; cook until browned. Stir in beef stock, curry powder, and bay leaves; bring to a boil, then reduce heat and simmer for 30 minutes. Stir in potatoes, carrots, vinegar, and molasses; simmer until tender, about 1 hour more.

By mdcook

Chicken Afritada
Dinner Asian

Chicken Afritada

4.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
  2. 2 In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.

By JLOBITOS

South Asian-Style Ground Beef (Keema)
Dinner Asian

South Asian-Style Ground Beef (Keema)

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
  2. 2 Combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
  3. 3 Stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. Add curry mixture to ground beef mixture and stir well.
  4. 4 Mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

By farabi

Filipino Chicken Curry
Dinner Asian

Filipino Chicken Curry

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
  2. 2 Pour water into the saucepan; add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer until tender, about 5 minutes more.
  3. 3 Serve curry over hot cooked rice.

By Michelle

Lagman (Uzbek Noodle Soup)
Dinner Asian

Lagman (Uzbek Noodle Soup)

4.4

Prep
35 min
Cook
85 min
Total
120 min

Instructions

  1. 1 Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
  2. 2 Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
  3. 3 Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

By dilyadavid

Pressure Cooker Goat Curry
Dinner Asian

Pressure Cooker Goat Curry

4.7

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions; cook and stir until golden brown, 10 to 15 minutes.
  2. 2 Transfer onions to a food processor; grind into a paste. Remove to a bowl.
  3. 3 Combine tomatoes, garlic paste, and ginger paste in the food processor; process until smooth.
  4. 4 Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste; cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
  5. 5 Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.

By jmerar

Korean Braised Short Ribs (Galbi Jjim)
Dinner Asian

Korean Braised Short Ribs (Galbi Jjim)

4.0

Prep
30 min
Cook
140 min
Total
200 min

Instructions

  1. 1 To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
  2. 2 Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
  3. 3 Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

By COOKIEGURL324

Yellow Curry Chicken with Jasmine Rice
Dinner Asian

Yellow Curry Chicken with Jasmine Rice

4.9

Prep
20 min
Cook
30 min
Total
50 min

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 slightly tender, 10 to 15 minutes. Drain.
  2. 2 Meanwhile, bring 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. 3 Meanwhile, heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic in hot oil until fragrant, about 1 minute. Stir in coconut milk until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
  4. 4 Stir chicken stock, potatoes, onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas; cover the skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

By Matt

Slow Cooker Red Curry Beef Pot Roast
Dinner Asian

Slow Cooker Red Curry Beef Pot Roast

4.6

Prep
15 min
Cook
Total
480 min

Instructions

  1. 1 Generously season beef chuck roast with salt and pepper.
  2. 2 Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
  3. 3 Spread chopped onions in slow cooker; place browned roast on top of onions.
  4. 4 Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
  5. 5 Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
  6. 6 Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
  7. 7 Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
  8. 8 Remove meat from the broth. If desired, skim some fat from the surface of the broth.
  9. 9 Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
  10. 10 Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
  11. 11 Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
  12. 12 Ladle into serving bowls and garnish with chopped peanuts and cilantro.

By John Mitzewich

Grated Potato Dumplings
Dinner

Grated Potato Dumplings

4.5

Prep
15 min
Cook
40 min
Total
55 min

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

Roasted Thousand Island Potatoes
Dinner American

Roasted Thousand Island Potatoes

4.0

Prep
5 min
Cook
25 min
Total
30 min

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