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Basic Beef Stock
Pantry American

Basic Beef Stock

4.6

Prep
30 min
Cook
335 min
Total
365 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Trim root end off onion, then slice or quarter onion, peel and all. Place onion and carrots into a large, shallow roasting pan with beef bones.
  3. 3 Roast, uncovered, in the preheated oven, turning bones occasionally, until bones are well browned, about 30 minutes.
  4. 4 Drain off fat. Transfer browned bones, onion, and carrots to a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse; pour this liquid into the soup pot.
  5. 5 Add tomato, potato, celery, parsnip, whole parsley sprigs, salt, thyme, garlic, bay leaf, and peppercorns to the pot. Pour in remaining 12 cups water and bring to a boil. Reduce the heat, cover, and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

By Wolverine

Greek-Style Lemon Potatoes
Dinner Greek

Greek-Style Lemon Potatoes

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread potatoes evenly in a large casserole dish.
  3. 3 Mix together olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning in a medium bowl until well combined. Pour over potatoes and stir to coat evenly.
  4. 4 Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.

By Ange

Roasted Greek Lemon Potatoes
Side Dish Greek

Roasted Greek Lemon Potatoes

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat.
  3. 3 Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes.
  4. 4 Roast potatoes in the preheated oven until tender, crispy, and golden, about 1 hour.
  5. 5 Enjoy!

By koko

Briam (Greek Baked Zucchini and Potatoes)
Dinner Greek

Briam (Greek Baked Zucchini and Potatoes)

4.6

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
  3. 3 Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
  4. 4 Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
  5. 5 Cool briam slightly before serving or serve at room temperature.

By Diana Moutsopoulos

Greek Frittata
Greek

Greek Frittata

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
  2. 2 Warm thawed hash browns in the microwave for 1 to 2 minutes.
  3. 3 Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
  4. 4 Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
  5. 5 Arrange red onion and tomato slices on top and garnish with oregano sprigs.
  6. 6 Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

By Bibi

Greek Lemon Potatoes
Dinner Greek

Greek Lemon Potatoes

4.9

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange potatoes in a single layer in a large baking dish or roasting pan.
  3. 3 Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  4. 4 Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

By Allrecipes Editorial Team

Greek-Style Potatoes
Dinner Greek

Greek-Style Potatoes

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange potatoes evenly in the bottom of a medium baking dish.
  3. 3 Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
  4. 4 Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.

By Cathie

Greek Lemon-Garlic Chicken Thighs and Potatoes
Dinner Greek

Greek Lemon-Garlic Chicken Thighs and Potatoes

3.9

Prep
15 min
Cook
60 min
Total
195 min

Instructions

  1. 1 Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
  3. 3 Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
  4. 4 Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Virginia Vohasek

Crispy Greek Fries
Dinner Greek

Crispy Greek Fries

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix Greek seasoning, lemon zest, salt, and pepper together in a small bowl.
  3. 3 Spread potatoes into a single layer on a baking sheet; drizzle with oil and stir until coated. Sprinkle seasoning mixture evenly over top.
  4. 4 Bake in the preheated oven until tender when pierced with a fork, about 20 minutes.
  5. 5 Remove from the oven and immediately sprinkle feta cheese and mint over top.

By cheesemite

Herbed Greek Roasted Potatoes with Feta Cheese
Side Dish Greek

Herbed Greek Roasted Potatoes with Feta Cheese

4.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
  2. 2 Stir together potatoes, water, olive oil, lemon juice, garlic, salt, and pepper in a large bowl until potatoes are evenly coated. Pour into the prepared baking dish.
  3. 3 Roast in the preheated oven until potatoes begin to brown, about 40 minutes. Season potatoes with oregano and mint. If mixture appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake until potatoes are very tender, about 40 minutes more. Top with feta cheese to serve.

By Cat Lady Cyndi

Mediterranean Potato Salad
Lunch Greek

Mediterranean Potato Salad

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
  2. 2 In a large bowl, combine potatoes, green peppers, cucumbers, red onion, and cheese.
  3. 3 Whisk together lemon juice, salad dressing, salt, and pepper. Pour over salad and toss to coat. Serve with pita bread wedges, if desired.

By hockeymom

Arakas Latheros (Greek Peas with Tomato and Dill)
Dinner Greek

Arakas Latheros (Greek Peas with Tomato and Dill)

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
  2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

Greek Garlic-Lemon Potatoes Recipe
Dinner Greek

Greek Garlic-Lemon Potatoes Recipe

4.7

Prep
25 min
Cook
90 min
Total
115 min

Instructions

  1. 1 Preheat oven to 475 degrees F (245 degrees C).
  2. 2 Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18-inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
  3. 3 Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

By aprilcdavenport

Fasolakia (Greek Green Beans)
Dinner Greek

Fasolakia (Greek Green Beans)

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Stir in onion and cook until softened, about 5 minutes. Add green beans and stir until coated in oil. Cook, stirring occasionally, for 2 to 3 minutes. Add puréed tomatoes, potatoes, salt, pepper, and sugar. Stir well, then add enough water to barely cover beans.
  2. 2 Cover the saucepan partially with a lid. Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

By Diana Moutsopoulos

Lemon-Garlic Chicken Thighs and Potatoes
Dinner Greek

Lemon-Garlic Chicken Thighs and Potatoes

4.0

Prep
15 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
  3. 3 Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

By Kimberly D B Woodward

Easy Sheet Pan Greek Chicken
Dinner Greek

Easy Sheet Pan Greek Chicken

4.3

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
  3. 3 Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).

By fabeveryday

Easy Fasolakia
Dinner Greek

Easy Fasolakia

5.0

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Heat 1/4 cup olive oil in a skillet over medium heat; cook and stir onion until tender, about 10 minutes. Mix remaining olive oil, green beans, tomatoes, potato, mint, parsley, salt, and pepper into onion, adding enough water to cover the whole mixture. Bring liquid to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 1 hour.

By Jimmy the Greek

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Garlic, Lemon, and Herb Greek-Style Potatoes
Side Dish Greek

Garlic, Lemon, and Herb Greek-Style Potatoes

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
  3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
  4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Oven-Roasted Greek Potatoes
Dinner Greek

Oven-Roasted Greek Potatoes

4.2

Prep
25 min
Cook
75 min
Total
580 min

Instructions

  1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Hearty Greek Lentil Soup
Dinner Greek

Hearty Greek Lentil Soup

4.0

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Place lentils in a pot with water to cover; bring to a boil. Drain, reserving water.
  2. 2 Heat oil in a skillet over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic; cook for 1 minute. Add celery and carrots; cook and stir until slightly tender, about 5 minutes. Add the partially cooked lentils, potatoes, tomatoes, parsley, vinegar, cinnamon, salt, and pepper; cover with water and bring soup to a boil.
  3. 3 Reduce heat to low; partially cover and let simmer until liquid is almost gone, 35 to 45 minutes.

By Constantina

Beefy Vegetable Soup
Soup Greek

Beefy Vegetable Soup

3.0

Prep
50 min
Cook
90 min
Total
140 min

Instructions

  1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Kolokithokeftedes (Greek Zucchini Fritters)
Dinner Greek

Kolokithokeftedes (Greek Zucchini Fritters)

3.0

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
  2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
  3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
  4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
  5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
  6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
  7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Kreatopita Argostoli
Dinner Greek

Kreatopita Argostoli

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
  3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
  4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
  5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
  6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
  7. 7 Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

By Christine L

Grilled Eggplant Moussaka
Dinner Greek

Grilled Eggplant Moussaka

4.4

Prep
50 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Lightly brush eggplant, potatoes, and zucchini with 1/2 cup extra-virgin olive oil. Grill vegetables until just tender and golden brown.
  3. 3 Layer potatoes in the bottom of a 9x13-inch glass baking dish, then layer in eggplant, followed by zucchini; set aside.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Melt butter in a large saucepan over medium heat. Whisk in flour; cook until flour smells slightly toasted, about 5 minutes. Whisk in milk, nutmeg, and salt. Bring to a bare simmer over medium-high heat; reduce heat to medium-low and simmer 10 minutes. Place egg yolk in a bowl; quickly whisk in 1/4 cup thickened milk, 1 tablespoon at a time. Quickly stir egg yolk mixture into thickened milk until smooth; set aside.
  6. 6 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in ground beef and onion; cook until beef is crumbly and no longer pink. Drain off any excess grease, then stir in tomatoes, parsley, oregano, salt, and black pepper. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
  7. 7 Spread meat mixture over vegetables; sprinkle with feta cheese. Pour white sauce over top; smooth with a spatula.
  8. 8 Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

By constantina

Briam (Greek Mixed Vegetables in Tomato Sauce)
Dinner Greek

Briam (Greek Mixed Vegetables in Tomato Sauce)

4.4

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
  2. 2 Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
  3. 3 Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
  4. 4 Bake in the preheated oven until all vegetables are tender, about 1 hour.

By Aggeliki

Vegetarian Moussaka
Dinner Greek

Vegetarian Moussaka

4.4

Prep
30 min
Cook
95 min
Total
155 min

Instructions

  1. 1 Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
  4. 4 Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
  5. 5 Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
  6. 6 Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
  7. 7 Cover and bake in the preheated oven for 25 minutes.
  8. 8 Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
  9. 9 Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

By Anne Buchanan

Greek Style Beef Stew
Dinner Greek

Greek Style Beef Stew

4.3

Prep
35 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

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