Poseidon Potato Stew Sp5 Recipes

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

Steps:

• Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and starts to simmer, 1 to 2 minutes. Remove from heat and let stand 10 minutes.
• Meanwhile, peel potatoes and cut into 3/4-inch pieces.
• Pour annatto oil through a fine-mesh sieve into a wide 7- to 8-quart heavy pot, discarding solids. Cook onion and half of potatoes (reserve remaining potatoes in a bowl of cold water) in annatto oil over moderately high heat, stirring, until onion is softened, 3 to 5 minutes. Add cumin, salt, and pepper and cook, stirring, 1 minute. Add water (7 cups) and bring to a boil, scraping up any brown bits. Reduce heat and simmer, partially covered, until potatoes are very tender, 25 to 30 minutes, then mash into broth. Drain remaining potatoes and add to stew, then simmer, partially covered, until tender, about 20 minutes. Stir in milk and cheese and increase heat to high, then bring to a simmer, stirring. Remove from heat and season with salt and pepper.
• Meanwhile, quarter avocados lengthwise, then pit, peel, and cut into 1/2-inch cubes.
• Serve stew in large soup bowls, topped with avocado.

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

Steps:

• The first step to making this delicious stew is to chop the carrots into bite-sized pieces. The next step is browning the bit-sized cubed beef until cooked all the way through in a skillet on medium heat; don't drain any of the grease, you will use this to brown the Simply Potatoes. After the meat is brown, you will then place it in a container to the side, then put the Simply Potatoes Diced with onions in the skillet and cook until brown, on medium heat. Then you will put the Potatoes into another container to the side (or if you read ahead and got a big enough container, they can both go in).
• The next step is place your soup pot on the stove and turn the heat on high and add the beef broth and tomato paste to your pot (you can add more tomato paste if you like your base to be thicker), and heat until boiling. Once your mixture is boiling, turn down to simmer and add the carrots, beef, and potatoes and onions. The final step is to heat on simmer until carrots are cooked all the way through (approximately four hours), or for quicker meals, heat on medium (approximately one hour).

Steps:

• Heat oven to 450. Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
• In a large nonstick skillet, sauté the pepper and onion until browned. Remove from pan and set aside.
• In a large nonstick skillet, sauté the shaved steak until just browned.
• Place the potatoes in a 9x13 casserole dish. Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
• Sprinkle the cheese evenly over the steak. Bake until cheese is lightly browned, about 15 minutes.

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

Steps:

• Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add vegetables and sauté for 5 minutes.
• Add chicken broth and bring to boil.
• Add sausage and let simmer for 5 minutes.
• Stir in potatoes, cover and simmer for another 5 minutes.
• Serve in deep bowls and enjoy!

Steps:

• 1.In a large skillet on medium/high heat, cook potatoes until slightly tender or just golden brown.
• 2.Add squid rings, diced tomatoes, lemon juice and Greek seasoning,.
• 3.Continue to cook for 3-4 minutes while stirring occasionally. (do not overcook squid).
• Enjoy!

Steps:

• Combine all ingredients and bake at 350 for 50 minutes, enjoy!

Steps:

• In a large saucepan on med-high, add shredded potato, cream of chicken soup, chicken broth, grated sharp cheddar cheese and 1/2 cup of Bacon Bits.
• Cook on med-high until soup starts to boil.
• Reduce heat to Low and simmer for 20 minutes.
• Serve into soup bowls and garnish with remaining bacon bits.
• Optional Garnish: Parsley Flakes.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl toss together carrots, TVP, rice and onion. Transfer to a deep, round casserole dish. Press mixture down evenly. Layer potatoes on top of carrot mixture.
• In a medium bowl combine salsa, sherry, salad dressing, water and cornstarch. Slowly pour over potatoes.
• Bake, covered, in preheated oven for 1 hour. Remove cover and sprinkle with bread crumbs and Parmesan cheese.
• Heat oven to 400 degrees F (200 degrees C) and bake, uncovered, for 1 1/2 hours. Cool slightly before serving.