44 potatoes boil then Recipes

red potatoes or 2 lbs thin skinned white potatoes, skins on, larger potatoes cut in half, salt , for water to cook potatoes, eggs, hard boiled, and chopped fine, yellow onion, chopped fine, green onion, chopped fine, stalks celery, chopped fine, green pepper, sliced into strips, then chopped fine, carrot, finely shredded, mayonnaise, to taste (do not use fat free or low fat ), cider vinegar, prepared yellow mustard, salt , to taste, fresh ground black pepper , to taste

russet potatoes, cooked, peeled , then diced (about 10 -12 medium potatoes), eggs, hard boiled and finely crumbled, sweet onions, very finely diced, celery, peeled and very finely diced, dill pickles, very finely diced, mayonnaise (i prefer miracle whip, but mayo works well, too), mustard, the regular yellow type, pickle juice, cream (i use half and half), kosher salt, white pepper, sugar

raw cashew nuts (3 oz), boiling water (6 fl oz), saffron thread, pounded, hot milk, cauliflower, divided into 1cm (1/2 inch), green beans , cut into 2 . 5cm lenghts (1 inch lengths, 4 oz), carrots , cut into 2 . 5cm long carrot sticks, olive oil, onion, finely chopped, fresh ginger paste (can use bottled crushed ginger), garlic clove, crushed (can use bottled ), fresh green chilies, chopped, ground coriander, ground turmeric, warm water, vegetable stock (14 fl oz), salt, new potatoes , boiled in the skins then halved and cooled (9 oz), cream, ghee or 2 tsp butter, garam masala, grated nutmeg

cabbage, shredded, beans, cut into 5cm lengths, baby carrots, potato , boiled in its skin, then peeled and cubed, a block of firm beancurd, cubed and deep-fried, cucumber, thinly sliced, hard-boiled eggs, halved, fried shallots

frozen spinach, thawed, diced red bell pepper, diced serrano pepper, garlic, minced, eggs, panko bread crumbs, grated parmesan, freshly cracked black pepper, salt, plus more for sprinkling, cayenne, extra-virgin olive oil, sour cream, lime zest, diced shallot, roma tomatoes, seeded and diced, russet potatoes , cooked in boiling salted water until just fork tender, then cut in 1/2-inch dice, capers, shrimp, shelled, cleaned , cut into 1/2-inch pieces, low-sodium chicken stock, freshly cracked black pepper, chopped italian parsley leaves, grated feta cheese

white potatoes, peeled, quartered, boiled , and then mashed, eggs, flour (see the directions for the amount of flour), salt and pepper, nutmeg, grated romano cheese (may also use parmesan or asiago)

olive oil, ground lamb or 1 lb ground beef, onion, chopped, garlic, crushed, chopped fresh parsley, tomato, peeled and chopped, tomato sauce, beef bouillon cube , dissolved in, water, ground nutmeg, salt and pepper, bread , made into crumbs, eggplant, flour , as much as you need, olive oil , as much as you need, russet potatoes, boiled in skins for 30 minutes,then peeled and sliced, butter, flour, milk, salt and pepper, shredded mozzarella cheese, eggs, lightly beaten with fork

boiling potatoes, chopped chives (about 10), unsalted butter, cold and cut into pieces, fresh flat-leaf parsley, chopped, divided, salt and pepper, to taste, tabasco sauce , a few shakes, extra-virgin olive oil, divided, boneless skinless chicken breasts, dried thyme, paprika, chorizo sausage , cut into quarters lengthwise, then finely chopped, button mushroom, stemmed and thinly sliced, portobello mushroom caps, thinly sliced, shiitake mushrooms , oyster or 1/2 lb cremini mushroom, stemmed and thinly sliced, yellow onion, chopped, garlic cloves, chopped, dry sherry, chicken stock

cooked corned beef or roast beef, cut into about 1 inch cubes, cooked potatoes, a large onion, cut into chunks, a green pepper, cut into chunks, dried thyme, dried dill weed , or to taste, salt and pepper, to taste, grapeseed or vegetable oil, unsalted butter, lindysez note : if using fresh potatoes, russet potatoes work best; but you can use red or yukon gold. peel (no need to peel the red or yukon gold) and cube them, place them in a pot of cold water to cover; bring just to a boil, simmer 2 - 3 minutes then drain; run under cold water to stop the cooking process. you don tsp want the potatoes overcooked, just al;dente. if using simply potatoes, or another refrigerated potato, you can process them as indicated in the recipe. if using frozen potatoes, thaw them before processing, either in the microwave, or if you ve planned ahead, in the refrigerator.

leeks (white and pale green parts only), halved lengthwise, then chopped, carrot, finely chopped, celery rib, finely chopped, unsalted butter, chicken stock or low-sodium chicken broth (64 fl oz), boiling potatoes, all-purpose flour, sliced smoked kielbasa, chopped fresh marjoram, white pepper to taste

unsalted butter, onion, chopped (1/2 small onion), celery, chopped (1/4 1 celery rib), new potatoes, cooked peeled and cut into small dice, roasted beets or 1 small boiled beet, peeled and cut into small dice, pork tenderloin , cooked then coarsely chopped, beef broth, salt & freshly ground black pepper, fresh parsley, chopped for garnish

coconut oil or 1 tsp mild olive oil, garlic cloves, crushed, leeks, trimmed and well rinsed , then sliced or 11 oz trimmed leeks, baby new potatoes, unpeeled and cubed or 3 oz cubed baby new potatoes, boiling water, marigold low-sodium vegetable bouillon cubes (to taste), cannellini beans, rinsed and drained, fresh ground black pepper

russet potatoes, cooked, peeled , then diced (about 12 medium potatoes), eggs, hard boiled and crumbled, sweet yellow onions, finely diced, celery, finely diced, jalapenos, finely diced, dill pickles, diced, mayonnaise (light or no fat is ok...but not perfect), yellow mustard, pickle juice, cream, kosher salt, california chili powder, black pepper, cumin, sugar

cabbage, chopped (i boil leaves and then chop to make 8 cups), potatoes, diced for mashing, butter, cut in pieces, chives, minced, cheddar cheese, shredded, kielbasa or sausage, cooked in chunks (optional)

spaghetti , ripped into 2-inch lengths cooked, celery ribs, minced, russet potatoes , cut into 1/2 chunks then cooked, sweet onion, minced, hard-boiled eggs , cut both directions with egg slicer, best foods mayonnaise, soy sauce, garlic powder, salt, mustard, pepper, celery salt, celery seed

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

water, dried lima beans , soaked overnight in water to cover or 1/2 cup , brought to a boil and then soaked for 1 hour, uncooked rice or 1 cup cooked rice, barley, garlic cloves, minced, dill weed, bay leaf, celery, chopped, vegetable oil, sweet hungarian paprika, potato, diced, sweet potatoes, diced sliced or 1 cup carrot, sliced, salt, ground black pepper, green beans (fresh or frozen ), tomato sauce, parsley, chopped (optional)

okra, potatoes, onion, garlic, dried or fresh chillies, leg of lamb, vegetable oil, heaped tsp turmeric, salt and black pepper, canned chopped tomatoes, boiling water, tamarind paste dissolved in 200 ml/7 fl oz boiling water , then strained, tomato puree/tomato paste, lemon juice (optional)