51 potatoes and vegetables for two Recipes

stock ingredients, extra large shrimp, shelled, white wine, assorted vegetables , 1 carrot cubed , 1 rib celery cubed, 1/2 onion cubed or (vegetable scraps that you have been saving in your freezer to make stock), white wine, tomato paste, fresh lemon juice, potato and onion ingredients, potatoes cut into 1/4 inch slices, sliced onions, olive oil, caramelized mushroom ingredients, two or three types of mushrooms, such as shitake, crimini, oyster, etc., olive oil, chardonnay or other white wine, herbed shrimp ingredients, shrimp, shelled, olive oil, assorted herbs such as italian parsley , basil, rosemary, thyme, chives, etc for coating shrimp, egg, lightly beaten, dry sherry

oil (i used olive), chopped onions, chopped green bell pepper (i didn tsp have any), vegetable broth or water (i used two cans), great northern beans, drained & rinsed, red kidney beans, drained and rinsed, tomato paste (i didn tsp feel tomatoey, so i didn tsp add this), cubed peeled potatoes (about 3/4 lb), cumin (i used italian seasoning instead), i also added two cloves of minced garlic

all-purpose flour, salt, pepper, beef stew meat , cut into 1-inch pieces, vegetable oil, apple cider, water, vinegar, dried thyme, carrots , cut into 1-inch pieces, potato , cut into 1-inch pieces, onion, halved and sliced

bacon (may add an extra slice or two), cubed potatoes (i often add more), coarsely chopped carrot (i use a very coarse grate), chopped onion (i like to use leeks), chopped celery , i add the celery (optional), condensed chicken broth (i use chicken stock), minced clams (drained and liquid reserved), evaporated milk (i use half and half or cream), salt (or to taste), pepper, freshly chopped fresh parsley, shortening (i use crisco ), flour

boneless skinless chicken breasts (a.k.a chicken breast halves), dijon mustard, dried sage, potatoes, peeled and cut into small chunks, carrots, peeled and cut into chunks (can use baby carrots instead), maple syrup, salt and pepper, to taste

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

lean boneless round steak, cut into 1 pieces, salt, pepper, vegetable oil, celery ribs, sliced, onion, chopped, garlic cloves, minced, chicken or beef broth, water, divided, yukon gold potatoes, unpeeled and cut into 3/4 cubes (about 1 1/4 lb), sweet potato, peeled and cut into 3/4 cubes (about 8 oz), all purpose flour, whipping cream, shredded sharp cheddar cheese, chopped fresh parsley (optional), chopped fresh chives (optional), freshly ground pepper

baking potatoes (about two), salt, flour, approximately, potato starch (you can use cornstarch, if you can tsp get ), egg, good (not spongy ) bread, ea : butter and vegetable oil

canola oil, sweet potatoes, peeled and cubed, onion, diced, minced garlic, chili powder, ground cumin, ground cinnamon and freshly ground black pepper, all-purpose flour, vegetable stock, stewed tomatoes (28 oz), black beans (19 oz), green pepper, diced, frozen kernel corn, thawed, freshly squeezed lime juice and chopped fresh cilantro, two salt

unsalted butter, carrots (parsnips, turnips, or celery root, peeled, or parsnips cut into 1/4-inch-thick half-moons, tsp), yukon gold potato, peeled , quartered lengthwise, and cut crosswise into 1/4-inch-thick slices (rinsed well in 3 or 4 changes of cold water and drained well), low sodium chicken broth, table salt, half-and-half, warmed , plus additional if necessary, minced fresh chives, ground black pepper

chopped raw apple smoked bacon, parsnip, skin removed and peeled into thinly strips, new potatoes, thinly sliced, sweet potato, peeled and thinly sliced, salt, freshly ground black pepper, gulf fish fillets (6 to 8 oz) such as pompano, catfish, grouper, etc., flour, essence , recipe follows, julienne salsify, blanched, julienne celery root, blanched, julienne fennel, blanched, rice wine vinegar, sesame oil, chopped peanuts, chopped chervil, roasted red pepper sauce , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

boneless skinless chicken breasts, all-purpose flour, dried thyme, paprika, salt, pepper (approx ), vegetable oil, onion, chopped, chicken stock, potato, peeled and cubed, frozen mixed vegetables, chopped fresh parsley

brie cheese , such as alouette, dry white wine or 2 tsp milk, fresh ground black pepper, red apple, cubed, french baguettes, cubed, roasted potatoes, steamed vegetables, skewers chicken, beef

broccoli (1 small crown), cauliflower (1 head ), zucchini (4 medium), garlic (4-6 cloves), chicken stock (low sodium if possible), brussel sprouts (two containers), black pepper (1 tsp), red potato with skins (8 - 2.5 spheres)

skinless chicken breast, chopped, zesty italian dressing, pepper, garlic (i use minced ), russet potatoes, cubed, handfuls onion, chopped into large pieces (depending on your liking), handful baby carrots

vegetable oil, for frying, cornmeal, all-purpose flour, baking powder, kosher salt, amber beer , such as dos equis, hot sauce , such as tabasco, two 6-oz tilapia fillets, cut in half, kosher salt and freshly ground black pepper, lemon tarragon tartar sauce , recipe follows, soft potato rolls , such as martin s, head green leaf lettuce, lemon wedges, for serving, mayonnaise, minced bread and butter pickles, minced scallions, capers, drained and coarsely chopped, minced fresh tarragon, stone ground mustard, zest of 1 lemon, juice of 1/2 lemon, kosher salt and freshly ground pepper

coconut milk, vegetable stock, stalks lemongrass (lower third of stalks only, cut into two pieces each and lightly crushed with the back of your knife), galangal, each cut in half (fresh or frozen ), kaffir lime leaves (fresh or frozen ), thai red curry paste, paprika (spanish smoked), butternut squash (peeled, seeded and cut into medium-sized cubes), sweet potato (medium sized, peeled and cut into similarly sized chunks to the butternut squash), yukon gold potato, medium (peeled and cut into the same size cubes and chunks as the sweet potato and squash), onion (small, peeled and quartered ), garlic cloves, large peeled, ginger, peeled cut into thin slices, corn kernels, frozen and roasted, thai soy sauce, fresh lime juice, cilantro leaf, sliced fresh thai red chili pepper (to garnish ), sliced scallion top (to garnish ), smoked spanish paprika (to garnish )

sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. this rendition is not like the traditional commercial offerings with a thick broth that resembles tomato sauce. instead, the broth is briny and clean tasting, flavors from the sea standing out and tomatoes and vegetables offering dimension in flavors and colors. the potatoes provide substance, and cooking them before adding the tomatoes enables their starch to be released into the broth, lightly thickening it. this soup will hold for two days. reheat over a low flame, being sure not to boil the chowder, which will toughen the clams., clams , medium-sized hard-shell , such as cherrystones, washed and scrubbed clean, pancetta , finely chopped, spanish onion , chopped small, red bell pepper , stemmed, seeded, and chopped small, carrot , chopped small, stalk celery , chopped small, garlic cloves , minced, dried oregano, fennel seeds, hot red pepper flakes, dry white wine, clam juice, yukon gold potatoes , peeled and cut into 1/4-inch dice, bay leaf, diced tomatoes, salt and ground black pepper, fresh parsley leaves , chopped