|by Patrick Mikanowski|
The potato has become so familiar to everyone today - it is the uncontested star on the menu of chefs both great and small - that we tend to forge...
1 - 10 of 91 for potato stew
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Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper ...
In a large pot over medium-high heat, add sausages and brown well on all sides about 10 minutes. Reduce heat to medium; add potatoes garlic and ...
Simmer onion in water over low heat for 25 minutes. Add remaining ingredients and cook for 30 minutes.
Make a dark ... Add 6 cups of water and cubed potatoes. Season to taste. Cook until potatoes are done and stew is desired thickness. Serve over hot rice.
Sauté onions, green ... Then add your stew meat, bouillon cube ... enough water to cover potatoes. Add any seasonings you like. Cover and let simmer.
Rinse and drain potatoes well. Do not peel. Cut in 1/4 inch slices. There should be about 4 cups. Heat butter in pan; add onion and cook until ...
Heat oil and saute onion for 5 minutes. Stir in garlic, potatoes, paprika, and flour. Cook for a minute or two; add stock and bring to a boil. Cover ...
Cut potatoes in 1/4" slices, put in heavy skillet and add 1 cup milk. Bring to boil, cover and simmer until almost tender. Add apples, stir carefully ...
1. Toss pork cubes in flour until coated, shake off excess and saute in small batches in flame-proof casserole in heated oil and butter mixture until ...
Peel sweet potatoes ... cup mix peanut butter and 1/4 cup hot water until smooth; stir into stew, heat through. Sprinkle with peanuts. Makes 8 servings.
Result Page: 1
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