Type what you have

Ingredients

• ✓ potato
• sour cream
• chive
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place potatoes in a medium saucepan; fill with just enough water to cover. Bring to a boil, then reduce heat to low; simmer until tender, about 10 minutes. Drain; cool under cold running water.
2. 2 Combine sour cream, ½ cup chives, and mayonnaise in a large bowl; fold in potatoes. Season with salt and black pepper; garnish with remaining ½ cup chives.

By LYNNHOUSE

Ingredients

• ✓ potato
• egg
• mayonnaise
• salt
• yellow mustard
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
2. 2 While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
3. 3 Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.

By Allrecipes Cook

Ingredients

• ✓ potato
• bacon
• sour cream
• cheddar cheese
• mayonnaise
• chive
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
4. 4 Dice cooled potatoes and place into a large bowl.
5. 5 Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.
6. 6 Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.

By chefheather

Ingredients

• ✓ potato
• mayonnaise
• ranch dressing
• onion
• celery
• green bell pepper
• salt
• pepper

Instructions

1. 1 Bring a pot of salted water to boil, place potatoes in water. Boil until potatoes are tender. Drain well. Let the potatoes cool 30 minutes.
2. 2 Peel the skin off of the potatoes and cube them.
3. 3 Combine cubed potatoes, mayonnaise, ranch dressing, onion, celery, and green bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until well chilled.

By Mai Forrester

Ingredients

• ✓ potato
• egg
• mayonnaise
• red onion
• barbecue sauce
• garlic powder
• salt
• black pepper
• paprika

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 just tender, 15 to 20 minutes.
2. 2 Drain potatoes. Transfer to baking sheets; spread in a single layer. Refrigerate until cold, about 2 hours.
3. 3 Place cooled potatoes in a large bowl with eggs, mayonnaise, onion, barbecue sauce, and garlic powder; season with salt and pepper. Mix until well combined. Sprinkle with paprika.

By Verna

Ingredients

• ✓ potato
• egg
• mayonnaise
• celery
• sweet relish
• garlic
• mustard
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
3. 3 At the same time, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
4. 4 Combine cooked and chopped potatoes and eggs with mayonnaise, celery, relish, garlic, mustard, salt, and pepper in a large bowl.
5. 5 Gently mix together and serve warm.

By Allrecipes Member

Ingredients

• ✓ potato
• bacon
• onion
• white vinegar
• water
• white sugar
• salt
• black pepper
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
3. 3 While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
4. 4 Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
5. 5 Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
6. 6 Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.

By Angela Louise Miller

Ingredients

• ✓ potato
• egg
• celery
• onion
• sweet pickle relish
• mayonnaise
• mustard
• garlic salt
• celery salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
3. 3 Drain, cool, peel, and chop potatoes.
4. 4 While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
5. 5 Remove eggs from hot water; cool, peel, and chop into chunks.
6. 6 Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined.
7. 7 Chill potato salad in the refrigerator before serving for best flavor results. Enjoy!

By jewellkay

Ingredients

• ✓ potato
• vegetable oil
• tarragon vinegar
• beef consomme
• green onion
• parsley
• salt
• black pepper

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 but still firm, 15 to 20 minutes. Drain and cool slightly. Peel potatoes; slice into a large bowl.
2. 2 Whisk oil, vinegar, consommé, green onion, parsley, salt, and black pepper together in a small bowl.
3. 3 Gently toss warm potatoes with vinaigrette. Serve at room temperature, or cover and chill before serving.

By CHRISTYJ

Ingredients

• ✓ potato
• water
• egg
• celery
• mayonnaise
• green onion
• mustard
• dill pickle relish
• paprika
• salt
• black pepper

Instructions

1. 1 Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
4. 4 Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
5. 5 Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ potato
• green onion
• olive oil
• red wine vinegar
• lemon juice
• garlic powder
• onion powder
• salt
• black pepper
• oregano
• white sugar
• rosemary
• red pepper

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

Ingredients

• ✓ potato
• beet
• carrot
• mayonnaise
• yellow mustard

Instructions

1. 1 Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
2. 2 Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

By eLi

Ingredients

• ✓ potato
• beet
• salt
• egg
• mayonnaise

Instructions

1. 1 Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
2. 2 Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
3. 3 Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
4. 4 Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

By Linda V

Ingredients

• ✓ potato
• onion
• garlic
• green pepper
• tomato sauce
• white wine
• cumin
• sage
• salt
• pepper
• chicken leg quarter

Instructions

1. 1 Combine onion, garlic, bell pepper, and potatoes in a medium bowl. Stir in tomato sauce and wine; season with cumin, sage leaf, salt, and pepper.
2. 2 Place chicken legs in the slow cooker. Pour onion mixture over chicken.
3. 3 Cover and cook on Low until juices run clear, 6 to 8 hours.

By JECHLL

Ingredients

• ✓ potato
• water
• white rice
• vegetable oil
• bread crumb
• beef top sirloin
• salt
• egg
• onion
• tomato
• red chile pepper
• olive oil

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 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. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.
3. 3 Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
4. 4 Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
5. 5 Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.
6. 6 Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
7. 7 Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
8. 8 Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.

By Mara Rene Rada

Ingredients

• ✓ potato
• butter
• onion
• green onion
• red bell pepper
• ground beef
• paprika
• cayenne pepper
• salt
• green olive
• egg
• olive oil
• empanada pastry
• egg

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
2. 2 Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
3. 3 Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
5. 5 Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By Fioa

Ingredients

• ✓ potato
• sweet potato
• red onion
• lime juice
• celery
• cilantro leaves
• cumin
• garlic
• habanero pepper
• salt
• pepper
• tilapia
• shrimp
• bibb lettuce
• boston lettuce

Instructions

1. 1 Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
2. 2 Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
3. 3 Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
4. 4 To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

By Ana O

Ingredients

• ✓ potato
• ground beef
• onion
• garlic
• tomato sauce
• white wine
• olive
• salt
• black pepper
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
2. 2 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 and mash potatoes, then set aside to cool.
3. 3 Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
4. 4 Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
5. 5 Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
6. 6 Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
7. 7 Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

By supermom4

Ingredients

• ✓ potato
• ground beef
• cilantro
• onion
• garlic
• garlic salt
• onion powder
• salt
• black pepper
• cooking spray
• chicken broth
• carrot
• celery

Instructions

1. 1 Gather the ingredients.
2. 2 Place ground beef, 1/2 of the cilantro, 1/2 of the onion, garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper; mix gently until combined. Form meat mixture into golf ball-sized meatballs.
3. 3 Coat a large skillet with nonstick cooking spray; warm over medium-high heat. Cook meatballs in the hot skillet until browned all over. Transfer meatballs to a plate and set aside. (Meatballs do not need to be fully cooked since they will finish cooking in the soup.)
4. 4 Cook and stir remaining onion in the same skillet over medium-low heat until translucent, 8 to 10 minutes. Transfer onions to a large pot.
5. 5 Pour chicken broth into the pot with onions. Stir in carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.
6. 6 Add meatballs and remaining cilantro; simmer for 30 minutes. Season with salt and black pepper.

By Melissa Washington

Ingredients

• ✓ potato
• vegetable oil
• pork sausage
• onion
• green onion
• tomato
• cumin
• thyme
• salt
• pepper
• white sandwich bread
• milk
• mozzarella cheese
• parmesan cheese
• vegetable oil
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
2. 2 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
3. 3 Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
4. 4 Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
5. 5 Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
6. 6 Bake in the preheated oven until heated completely, about 30 minutes.

By Luis Gustavo Vanegas

Ingredients

• ✓ potato
• vegetable oil
• carrot
• onion
• garlic
• ground beef
• water
• soy sauce
• salt
• black pepper
• bell pepper
• raisin
• pea
• rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
2. 2 Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
3. 3 Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

By Meredith

Ingredients

• ✓ potato
• chicken breast
• salt
• pepper
• olive oil
• onion
• garlic
• serrano chile
• cilantro
• green pea
• corn
• red bell pepper
• chicken broth
• white rice

Instructions

1. 1 Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
2. 2 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

By Jose Mendoza

Ingredients

• ✓ potato
• butter
• salt
• egg
• vegetable oil
• onion
• garlic
• tomato
• tomato paste
• ground beef
• panquehue cheese
• parsley
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
2. 2 While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
3. 3 Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
5. 5 Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.
6. 6 Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.
7. 7 Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.

By Cucina di papa

Ingredients

• ✓ potato
• green pepper
• white onion
• garlic
• cumin
• salt
• olive oil
• olive oil
• achiote powder
• tomato sauce
• beef stew meat
• water
• white wine
• beef bouillon

Instructions

1. 1 Combine bell pepper, onion, garlic, 1/4 teaspoon cumin, and salt in a blender. Pulse while pouring 1/8 cup olive oil through the top of the blender. Blend until smooth; set aside.
2. 2 Heat 1 tablespoon olive oil in a pressure cooker on medium heat. Sauté pepper and onion mixture for 1 minute, then stir in achiote powder and remaining 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce.
3. 3 Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes. Pour in water and wine. Drop in bouillon cubes. Bring to a boil and cook for 1 minute. Add water, if necessary, to cover.
4. 4 Cover with the lid of the pressure cooker. Following manufacturer's directions to cook under 15-pound pressure for 30 to 45 minutes.

By Heather

Ingredients

• ✓ potato
• tomato
• tomatillo
• onion
• garlic
• sesame seed
• pumpkin seed
• baguette
• cilantro
• salt
• black peppercorn
• chicken broth
• olive oil
• chayote
• corn kernel
• chicken broth

Instructions

1. 1 Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
2. 2 Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
3. 3 Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

By El_Ixto

Ingredients

• ✓ potato
• olive oil
• chicken
• salt
• black pepper
• onion
• garlic
• sofrito
• chicken broth
• tomato sauce
• sazon seasoning
• cumin
• bay leaf
• water
• cornstarch

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken to a bowl and cover with an aluminum foil tent.
2. 2 Reduce heat to medium; add onion to the pot and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazón, cumin, and bay leaf; bring to a boil.
3. 3 Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
4. 4 Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and cook together for about 10 minutes more.

By audball

Ingredients

• ✓ potato
• water
• salt
• all-purpose flour
• margarine
• vegetable oil
• butter
• onion
• green onion
• red bell pepper
• ground beef
• salt
• cayenne pepper
• cumin
• paprika
• egg

Instructions

1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2. 2 Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
4. 4 Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
5. 5 Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
6. 6 Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.
7. 7 Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
8. 8 Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
9. 9 Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

By Allrecipes Member

Ingredients

• ✓ potato
• salt
• olive oil
• onion
• green bell pepper
• garlic
• ground beef
• red wine
• tomato sauce
• green olive
• caper
• raisin
• cumin
• oregano
• black pepper
• salt
• olive oil

Instructions

1. 1 Place potatoes into a large pot with enough water to cover; season with salt. Bring to a boil; reduce heat to medium-low, cover the pot, and cook potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir onion, green bell pepper, and garlic in hot oil until vegetables soften, about 5 minutes.
3. 3 Crumble ground beef into onion mixture, breaking meat into smaller pieces as you mix; cook and stir until beef is completely browned, 7 to 10 minutes. Drain excess fat.
4. 4 Stir red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until wine has reduced significantly, 25 to 30 minutes.
5. 5 Peel cooled potatoes and cut into chunks.
6. 6 Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook potatoes in hot oil until browned, about 5 minutes.
7. 7 Gently fold potatoes into simmering ground beef mixture; cook for 5 minutes.

By lutzflcat

Ingredients

• ✓ potato
• beef eye of round roast
• chorizo sausage
• garlic
• oregano
• paprika
• salt
• black pepper
• orange juice
• lime juice
• lemon juice
• olive oil
• onion
• beef broth
• sherry
• bay leaf

Instructions

1. 1 Lay roast flat on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in roast by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating a cross shape that extends through the roast. Stuff chorizo pieces into pocket. Pierce roast all over using the same knife; transfer to a glass or ceramic bowl.
2. 2 Mash garlic and oregano with a mortar and pestle until a paste forms; rub all over roast, then season with paprika, salt, and pepper. Pour orange juice, lime juice, and lemon juice over roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove roast from marinade; shake off excess. Reserve marinade.
3. 3 Heat oil in a large Dutch oven over medium heat. Brown roast on all sides, about 10 minutes; transfer to a platter, and set aside. Add onions; cook and stir until softened and translucent, about 5 minutes. Return roast to the Dutch oven. Add beef broth, sherry, reserved marinade, and bay leaves. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
4. 4 Add potatoes to the Dutch oven, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
5. 5 Transfer roast to a platter; cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch-thick slices; arrange potatoes on the platter. Pour sauce over roast and potatoes to serve.

By Viper725

Ingredients

• ✓ potato
• chicken broth
• tomato sauce
• allspice
• sazon seasoning
• sazon seasoning
• bay leaf
• green olive
• salt
• garlic
• carrot
• onion
• olive oil
• beef oxtail
• salt
• olive oil
• white cooking wine

Instructions

1. 1 Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
2. 2 Drain oxtails, discarding all but 1/2 cup of the marinade.
3. 3 Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
4. 4 Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
5. 5 Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.

By goodmoodfood