Type what you have

Ingredients

• ✓ potato
• olive oil
• beef stew meat
• onion
• carrot
• water
• curry sauce mix

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
2. 2 Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

By Giuliana

Ingredients

• ✓ potato
• snow pea
• vegetable oil
• sirloin steak
• dashi soup
• soy sauce
• sake
• sugar
• onion

Instructions

1. 1 Put the snow peas in a small saucepan with enough water to cover; bring to a boil and immediately remove from heat. Drain and set aside.
2. 2 Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
3. 3 Reduce heat to low and scatter the chopped onion over the mixture; allow to simmer until the liquid is nearly completely evaporated, about 15 minutes more. Top the mixture with the snow peas to serve.

By Hinata

Ingredients

• ✓ potato
• vegetable oil
• beef chuck
• onion
• ketchup
• worcestershire sauce
• cayenne pepper
• water
• carrot
• chicken bouillon
• japanese curry roux

Instructions

1. 1 Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
2. 2 Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

By MMSVA

Ingredients

• ✓ potato
• chicken breast
• olive oil
• salt
• black pepper
• water
• curry sauce mix
• pea
• cremini mushroom
• carrot
• onion
• jasmine rice

Instructions

1. 1 Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the skillet, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
2. 2 While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 minutes and 30 seconds; remove and stir until sauce mix is completely dissolved.
3. 3 Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
4. 4 Meanwhile, bring remaining 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 water has been absorbed, 20 to 25 minutes.
5. 5 Scoop rice into bowls and serve curry chicken on top.

By Idachef

Ingredients

• ✓ potato
• canola oil
• onion
• beef
• garlic
• ginger
• carrot
• salt
• black pepper
• beef broth
• apple
• ketchup
• soy sauce
• curry roux

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.
2. 2 Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.
3. 3 Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.

By Diana71

Ingredients

• ✓ potato
• peanut oil
• panko bread crumb
• egg
• all-purpose flour
• black pepper
• kosher salt
• chicken breast
• curry powder
• soy sauce
• apricot jam
• worcestershire sauce
• ketchup
• curry sauce mix
• water
• carrot
• onion
• oil

Instructions

1. 1 Make curry sauce: Heat oil in a large pot over medium-high heat. Cook onions in hot oil until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
2. 2 Remove from heat and stir in curry sauce mix until dissolved. Add ketchup, Worcestershire sauce, jam, and soy sauce. Simmer until sauce is thickened, 10 to 15 minutes.
3. 3 Meanwhile, make chicken katsu: Flatten chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper.
4. 4 Place flour onto a large plate, add beaten egg to a small plate, and place bread crumbs onto a second large plate.
5. 5 Press chicken into flour to coat, dip in beaten egg, and press in bread crumbs to coat generously.
6. 6 Heat oil in a large saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into hot oil and fry until golden brown, about 3 minutes per side. An instant-read thermometer inserted into a cutlet should read 165 degrees F (75 degrees C).
7. 7 While chicken is cooking, stir curry powder into sauce until incorporated.
8. 8 Slice chicken into strips and spoon curry sauce over the top to serve.

By Dav3d

Ingredients

• ✓ potato
• apple
• green bell pepper
• carrot
• beef bouillon
• chicken broth
• salt
• soy sauce
• ginger root
• garlic
• chicken breast
• onion
• butter
• tomato paste
• worcestershire sauce
• all-purpose flour
• butter
• nutmeg
• allspice
• black peppercorn
• white peppercorn
• turmeric
• cinnamon stick
• star anise
• clove
• fennel seed
• green cardamom pod
• cumin seed
• fenugreek seed
• coriander seed

Instructions

1. 1 Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
2. 2 Transfer toasted spice mixture to a spice grinder or mortar and pestle. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
3. 3 Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
4. 4 Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
5. 5 Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

By partumvir

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
• 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
• 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
• cream cheese
• ranch dressing mix
• heavy cream
• salt

Instructions

1. 1 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
2. 2 Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
3. 3 Beat with a mixer until smooth. Serve immediately.

By Erica

Ingredients

• ✓ potato
• water
• vegetable broth
• garlic
• rice milk

Instructions

1. 1 Combine potatoes, water, broth, and garlic in a pot. Bring to a boil; reduce heat to medium-low and cook until soft, about 15 minutes.
2. 2 Drain potatoes and reserve cooking water. Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off, about 1 minute.
3. 3 Remove pot from heat. Add some reserved cooking water and rice milk, alternating between them, while stirring vigorously. Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

By moomin

Ingredients

• ✓ potato
• sour cream
• cream cheese
• garlic salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.
3. 3 When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.
4. 4 Bake for 20 minutes. Serve hot.

By LnJJ

Ingredients

• ✓ potato
• smoked sausage
• cream of mushroom soup
• vegetable beef soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 4-quart casserole dish, combine potatoes, kielbasa OR sausage, mushroom soup, and vegetable beef soup. Mix together well.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

By Chris Shellenbarger

Ingredients

• ✓ potato
• green bean
• colby cheese
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
2. 2 Mix together potatoes, green beans, cheese, and condensed soup in the prepared casserole dish until well combined.
3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until bubbly and lightly browned, about 15 minutes more.

By LTUSSEY

Ingredients

• ✓ potato
• luncheon meat with bacon
• buttermilk pancake mix
• egg
• vegetable oil

Instructions

1. 1 Mix mashed potatoes, luncheon meat, pancake mix, and eggs together gently in a bowl.
2. 2 Heat oil in a skillet over medium heat. Spoon potato mixture into hot oil and press with a spatula to flatten evenly. Cook, covered, until bottom is crispy, 3 to 5 minutes. Flip and continue cooking until second side is golden and crispy, 3 to 4 minutes more.

By mis7up

Ingredients

• ✓ potato
• water
• onion
• olive oil
• seasoned salt
• paprika

Instructions

1. 1 Place new potatoes and water in a microwave-safe bowl. Cover and heat on high in a microwave until soft enough to smash, about 8 minutes.
2. 2 Preheat an outdoor skillet for high heat and lightly oil the grate. Place a cast-iron skillet on the grill to preheat.
3. 3 Drain water from the potato bowl and add onion and olive oil; mix well. Carefully spread potato mixture into the skillet and smash each potato using the back of a spatula.
4. 4 Grill until onions are browned and potatoes are crispy, about 5 minutes per side. Season with seasoned salt and paprika.

By FrackFamily5 CACT

Ingredients

• ✓ potato
• olive oil
• black pepper
• oregano
• garlic powder
• seasoned salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut potatoes into wedges. Rinse and pat dry. Pour olive oil into a large bowl. Add wedges to the oil; mix until coated.
3. 3 Mix black pepper, oregano, garlic powder, and seasoned salt together in another bowl or a large zip-top bag. Add potato wedges and mix around until evenly coated. Spread wedges on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown and starting to crisp, 20 to 25 minutes.

By jenny1991

Ingredients

• ✓ potato
• onion
• garlic
• cheddar cheese
• ham
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13-inch baking dish. Gently stir until well combined. Pour cream over the potato mixture.
3. 3 Bake in the preheated oven until the potatoes are tender, about 1 hour.

By lmdinmn

Ingredients

• ✓ potato
• vegetable oil
• salt
• seasoning

Instructions

1. 1 Cover potatoes with water and let soak for 30 minutes. Drain and pat dry with paper towels. Drizzle with oil; toss to coat.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Arrange potatoes in a double layer in the fryer basket. Cook, tossing every 5 minutes, until golden brown, 15 to 20 minutes. Sprinkle with salt and desired seasoning.

By Juliana Hale

Ingredients

• ✓ potato
• vinegar
• butter
• salt

Instructions

1. 1 Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.

By ahmom

Ingredients

• ✓ potato
• butter
• goat cheese
• dill
• chive
• milk

Instructions

1. 1 Place the potatoes into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes. Drain and mash partially, then add the butter and milk. Continue to mash until smooth. Stir in the goat cheese, chives and dill.

By goose

Ingredients

• ✓ potato
• ground beef
• onion
• tomato soup
• green bean
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside.
3. 3 In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese.
4. 4 Bake in preheated oven 30 minutes, until potatoes are golden.

By Corrie Sasser