Type what you have

Ingredients

• ✓ potato
• vegetable oil
• chicken
• onion
• garlic
• salt
• curry powder
• hot pepper sauce

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

By DANIELLE2877

Ingredients

• ✓ potato
• corn oil
• beef round steak
• garlic
• black pepper
• oregano
• white wine
• sofrito
• salt
• beef bouillon
• bay leaf
• carrot
• olive
• tomato paste

Instructions

1. 1 Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
2. 2 Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
3. 3 Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

By Sandy

Ingredients

• ✓ potato
• tomato sauce
• sofrito sauce
• adobo seasoning
• sazon seasoning
• oregano
• salt
• beef stew meat
• water

Instructions

1. 1 Combine tomato sauce, sofrito sauce, adobo seasoning, Sazón seasoning, oregano, and salt in a large pot; simmer over medium low heat for 5 minutes.
2. 2 Add beef to the pot; cook until evenly browned. Stir in just enough water to cover beef; cover pot and simmer for about 1 hour. Add potatoes; cook until potatoes are tender, about 30 minutes more.

By FIVEBRIGS

Ingredients

• ✓ potato
• olive oil
• sweet corn kernel
• sofrito
• garlic
• tomato sauce
• oregano
• bay leaf
• water
• corned beef
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
3. 3 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.
4. 4 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
5. 5 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

By Guangui

Ingredients

• ✓ potato
• cod
• onion
• egg
• caper
• garlic
• green olive
• red bell pepper
• raisin
• bay leaf
• tomato sauce
• olive oil
• water
• white wine

Instructions

1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Ingredients

• ✓ potato
• goat stew meat
• hot chile pepper
• curry powder
• garlic
• salt
• black pepper
• vegetable oil
• onion
• celery
• vegetable broth
• bay leaf

Instructions

1. 1 Combine goat meat, chile peppers, curry powder, garlic, salt, and black pepper in a bowl. Cover and marinate in the refrigerator, 1 hour to overnight.
2. 2 Remove goat meat mixture from bowl; pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook goat meat in batches, browning on all sides, 5 to 6 minutes per batch; transfer to a plate. Add onion and celery to stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
3. 3 Stir goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf; bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
4. 4 Remove stockpot from heat; skim off surface fat and remove bay leaf.

By Roxy

Ingredients

• ✓ potato
• onion
• green bell pepper
• garlic
• cilantro
• annatto powder
• olive oil
• ham
• red bean
• pumpkin
• water
• salt

Instructions

1. 1 In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
2. 2 Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

By Rossana

Ingredients

• ✓ potato
• olive oil
• lentil
• sofrito
• garlic
• oregano
• salt
• black pepper
• tomato sauce
• green olive
• vegetable oil
• empanada pastry

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
2. 2 Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
3. 3 Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
4. 4 Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
5. 5 Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
6. 6 Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

By fabeveryday

Ingredients

• ✓ potato
• beef tripe
• lemon
• water
• beef stock
• cassava
• yam
• pumpkin
• sweet potato
• tomato sauce
• sofrito
• corn
• salt
• black pepper

Instructions

1. 1 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
2. 2 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
3. 3 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
4. 4 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

By Amy

Ingredients

• ✓ potato
• ghee
• onion
• garlic
• ginger
• curry powder
• jalapeno pepper
• thyme
• salt
• black pepper
• chicken broth
• chicken thigh
• carrot
• basmati rice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
2. 2 Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

By Bibi

Ingredients

• ✓ potato
• vegetable oil
• celery
• carrot
• onion
• green bell pepper
• garlic
• tomato paste
• clam juice
• tomato
• worcestershire sauce
• jalapeno pepper
• black pepper
• bay leaf
• red snapper fillet

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
2. 2 Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
3. 3 Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

By Star Pooley

Ingredients

• ✓ potato
• fish
• lemon
• water
• green banana
• pumpkin
• corn
• carrot
• okra
• scallion
• chile pepper
• garlic
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fish with lemon juice; drain.
3. 3 Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
4. 4 Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
5. 5 Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
6. 6 Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

By Toney P

Ingredients

• ✓ potato
• chicken wing
• lime juice
• seasoned salt
• vegetable oil
• onion
• green pepper
• carrot
• red pepper flakes
• allspice
• bay leaf
• lime juice
• water
• salt
• black pepper

Instructions

1. 1 Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

By Kristal

Ingredients

• ✓ potato
• chicken drumstick
• adobo seasoning
• sazon seasoning
• salt
• onion
• red bell pepper
• green bell pepper
• cilantro
• red wine
• olive oil
• garlic
• cumin
• oregano
• bay leaf

Instructions

1. 1 Wash chicken; pat dry. Place chicken in a large bowl; season with adobo seasoning, Sazón seasoning, and salt. Transfer chicken to a slow cooker; cover with potato slices.
2. 2 Combine onion, bell peppers, cilantro, wine, olive oil, garlic, cumin, and oregano in a blender; blend until puréed. Pour over chicken; add bay leaves. Cover slow cooker.
3. 3 Cook on Low until chicken easily falls off the bone, 6 to 8 hours.

By MarisLatinTwist

Ingredients

• ✓ potato
• worcestershire sauce
• soy sauce
• adobo seasoning
• achiote
• sazon seasoning
• sofrito
• manzanilla olive
• red cooking wine
• tomato sauce
• water
• carrot
• white sugar
• olive oil
• beef stew meat
• black pepper
• salt
• all-purpose flour

Instructions

1. 1 Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
2. 2 Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
3. 3 Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
4. 4 Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.

By Michelle Molina

Ingredients

• ✓ potato
• scotch bonnet pepper
• ginger root
• scallion
• carrot
• water
• vegetable oil
• chicken
• black pepper
• salt
• allspice
• thyme
• salt
• onion powder
• seasoned salt
• garlic powder
• curry powder

Instructions

1. 1 Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
2. 2 Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
3. 3 Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

By camsmum

Ingredients

• ✓ potato
• green bell pepper
• corn
• pumpkin
• yautia
• plantain
• green banana
• cabbage
• white bean
• chayote squash
• celery
• carrot
• green bean
• beef bouillon
• tomato sauce
• water
• beef stew meat
• salt
• oregano
• white pepper
• cilantro
• garlic
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-low heat. Add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes.
3. 3 Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
4. 4 Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
5. 5 Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
6. 6 Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

By nydiah

Ingredients

• ✓ potato
• all-purpose flour
• salt

Instructions

1. 1 Heat a large pot of water to boiling.
2. 2 Peel potatoes and keep submerged in cold water to prevent browning. Grate potatoes by hand or with a food processor into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, stir in more flour.
3. 3 Form dumplings with a teaspoon and gently drop into boiling water. Allow dumplings to float freely. Gently stir with a wooden spoon, so dumplings don't stick together. Reduce heat to a slow boil. Boil for 40 minutes.
4. 4 Drain in a colander. Rinse with hot water. Serve with gravy or melted butter.

By Maureen

Ingredients

• ✓ potato
• thousand island dressing
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
2. 2 Spread potatoes out on the pan. Spread dressing over the top; coat all the potatoes with the dressing.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes and bake until brown and crisp, 10 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ potato
• salt
• parsley

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

By Uli Lengenberg

Ingredients

• ✓ potato
• bacon
• onion
• salt

Instructions

1. 1 Place potatoes in large pot. Fill the pot with cold water until it is half an inch above the top of the potatoes. Add the salt to the water and stir briefly to dissolve. Bring water to a boil and cook until tender, about 15 to 20 minutes. Drain and set aside to cool.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, drain, cool and crumble. Leave bacon fat in skillet and return to stove.
3. 3 Add potato chunks, onion and crumbled bacon to skillet. Cook over medium high heat until potatoes begin to brown and onions are translucent, about 25 minutes.

By Adaba

Ingredients

• ✓ potato
• egg
• salad dressing

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Place eggs in a saucepan, and cover completely 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, and cool.
4. 4 Peel the eggs and cut around the egg white; keep the yolk whole.
5. 5 Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.
6. 6 Toss potatoes and egg; crumble egg yolk on top and serve chilled.

By Lisa T

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
• salt
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer potato slices to a large bowl of cold water as you slice them.
3. 3 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes.
4. 4 Drain and rinse slices again. Pat dry.
5. 5 Heat oil in a deep-fryer to 365 degrees F (185 degrees C).
6. 6 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried.
7. 7 Season potato chips with additional salt if desired.
8. 8 Serve and enjoy!

By ALMALOU

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