Portuguese sopa de coentros

Ingredients

3 large russet (baking) potatoes (about 2 pounds)
1 large onion, chopped coarse
2 large plus 2 small garlic cloves
6 1/2 cups water
2 tsp salt

6 cups loosely packed fresh cilantro leaves, washed and spun dry
3 tbsp dark green olive oil

How to prepare

Peel potatoes and cut into 1″ cubes. In a large heavy saucepan simmer potatoes, onion, and large garlic cloves in water with salt, covered, 1 hour. (the potatoes will be very soft.) Remove pan from heat and cool mixture, uncovered, 15 minutes.
In a food processor blend together coriander, oil, and small garlic cloves until smooth. Add one third soup mixture and puree. Transfer puree to a large bowl and puree remaining soup mixture in 2 batches. Return soup to cleaned pan and heat over moderate heat, stirring, until hot. Soup will mellow in flavor if made 1 day ahead and chilled, covered. Reheat gently. Serves 6 to 8.

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Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

http://www.youtube.com/v/kbQ17r9sH9I?f=videos&app=youtube_gdata

Recipe found at: www.cookwithkelly.com Authentic Chinese Food, Cooking and Recipes Music by: D’Angelo – Brown Sugar – Lady

Read more here:
Oxtail and Tomato Soup/牛尾湯/Chinese Food, Cooking and Recipes

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Grated potato-crust quiche

Ingredients

The crust:
4 cups of grated tender potatoes (unpeeled-about a pound)
1 small onion, diced
1 egg, lightly beaten
1/4 cup all-purpose flour
pinch of salt; pepper

3 eggs, beaten lightly
1 cup light cream
pinch of salt; pepper
a small pinch of nutmeg
1 cup cooked broccoli flowerettes
1 cup diced ham
1/4 cup chopped onion
Paprika

How to prepare

Mix thoroughly crust ingredients. Oil 10″ glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don’t over-brown. Brush with oil and put in a pre-heated 400

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Potato dumplings

Ingredients

3 cups hot mashed potatoes
1/2 cup dry bread crumbs
2 egg yolks
salt & pepper to taste
1/2 cup four
pinch of marjoram
2 egg whites

How to prepare

Mix ingredients in the order given. Beat egg whites until stiff and folk in. Place on floured board and roll to pencil thickness. Cut into 2 or 3″ strips, drop into salted boiling water. Boil until dumplings float to top. Drain & serve in soup. May be served on platter covered with chopped crisp bacon.

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Potato cakes (aloo roti)

Ingredients

4 large potatoes
1 1/4 cups whole wheat flour
1 tsp salt
3 fresh hot green chile peppers
3 tbsp chopped fresh coriander leaves
3 tbsp butter
vegetable oil for frying

How to prepare

Boil the potatoes in their skins, drain well and peel. Work in a food processor with the flour, salt, seeded and chopped chile peppers, coriander and melted butter to make a soft dough. Be careful not to over-process to the point of the dough becoming a paste that sticks to the processor bowl. Leave in a warm place for about half an hour. Divide into six portions and roll out each to form a disc about 6″ in diameter. These breads can either be cooked on an oiled heavy griddle or lightly fried until each side is nicely brown. Makes 6.

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Corn & potato chowder

Ingredients

2 slices bacon, chopped
1 small onion, chopped
1 russet potato, diced
1/2 red bell pepper, chopped
2 cups whole milk
15 oz creamed corn
1 cup corn kernels

1 tsp thyme
fresh thyme, chopped

How to prepare

Cook bacon in large saucepan over medium heat until fat is rendered. Add onion and cook until tender, stirring occasionally. Add potato and pepper and saut for 1 minute. Add milk and bring to boiling. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. Add creamed corn, corn kernels, and thyme to soup and simmer until heated through. Season to taste with salt and pepper. Sprinkle with fresh thyme and serve. Serves: 4

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Indian-style potatoes

Ingredients

4 waxy boiling potatoes
2 tbsp vegetable oil
1/8 tsp asafoetida powder
1/2 tsp whole cumin seed
1 or 2 diced hot red peppers (opt)
1/2 tsp turmeric
2 6-oz. Cans v8
1 tsp salt
1 tsp coriander

How to prepare

Boil whole potatoes with the skin until soft. Peel the skin and cut to bite size. In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle. Put in all the potatoes and fry a little, turning. Add salt, turmeric and tomato sauce. Cover and allow to simmer gently 4 to 6 minutes. Asafoetida powder is not your every-day ingredient, but is nearly essential in many indian dishes. It’s considered a flavoring but also a digestive aid. Find it at an indian or middle-eastern grocery, or mail order a small jar. A pinch is usually all that’s ever used. A complete modification. First you heat the oil or ghee (or butter) and cook the spices briefly. Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion. Let saut

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Coucou seebzamini – potato and onion pancake

Ingredients

1 lbs potatoes
1 large onion, diced
4 eggs
1/4 tsp turmeric
1/2 tsp salt
1/2 tsp ground black pepper
olive oil for frying

How to prepare

1) peel potatoes, then boil until tender, drain and mash, set aside.
2) in a frying pan brown onions, set aside.
3) in a large bowl combine potatoes and onions, add all remaining ingredients combine well.
4) in a frying pan cook pancakes just as you would regular pancakes.

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Potato latkes

Ingredients

1 egg
1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into smallish chunks

How to prepare

Combine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2″ oil in large skillet, preferably a heavy one. Fry the pancakes each with about 1/3 cup batter. Flatten them into about a 4″ circle. Fry until good and brown, turning only once. Keep warm in oven set to 200 f until serving with sour cream or applesauce.

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Hash brown casserole

Ingredients

3 tbsp vegetable oil
1 bag (2 pounds) frozen hash browns
1 onion, chopped
1 green bell pepper, chopped
1 cup cubed ham
10 eggs, beaten
Salt and pepper
1 cup shredded cheddar cheese

How to prepare

Heat oil in a lg skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9 x 13 x 2″ baking dish with vegetable oil spray. Spread potato mixture in pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, at 375

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