Lefse is a potato-based Norwegian dish that’s great as a dessert, as a side, or as a main course with the appropriate filling. It’s similar to a crêpe in that you can add many different fillings to create a different…
Ingredients 400 g firm tofu 3 tsp crispy chilli in oil 6 tbsp vegetable oil 6 tbsp soy sauce 2 red onions 2 red bell peppers 4 garlic cloves, minced or crushed 2 tsp ground coriander 2 tsp ground cumin…
Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. They are considered a breakfast food and are often served with ketchup. This recipe refers to the…
Bengal potatoes is an Indian side dish. Serve as a snack with drinks, or as part of an Indian meal. Ingredients Ghee or oil 2 teaspoons panch puran Approximately 2 pounds (910 g) potatoes, unpeeled and cut into chunks Ground turmeric…
Ingredients Mashed potatoes Egg yolk Egg, beaten Flour Breadcrumbs Drippings or other fat/oil Procedure Combine the mashed potatoes and egg yolk. Roll the potato mixture into balls. Dip the balls in the beaten egg, then coat with flour or breadcrumbs.…
Zuppa toscana is a soup available at the Olive Garden restaurant. Ingredients 1 lb spicy Italian sausage, crumbled ½ lb smoked bacon, chopped 1 qt water 2 cans (29 oz) chicken broth 2 large russet potatoes, cubed 2 garlic cloves,…
A Zippula (plural: Zippuli) is fried dough from Calabria, Italy. In Calabrian cuisine, zippuli are made with fried potatoes and (sometimes) anchovies. They are also spelled zeplee and zippuile. Though variations exist amongst some Calabrian families, the zippula dough is…
Ingredients Salt 1–2 carrots, diced ½ ea. celery, diced 1–2 bell peppers, finely cut ¼ of a medium-sized cabbage, finely cut 2–3 potatoes, diced Sunflower oil 1 onion, finely chopped 2–3 tomatoes, grated 1 spoonful flour 1 tsp paprika 1…
Ingredients 3 pounds English-cut shortribs Salt Freshly-ground black pepper ¼ cup Worcestershire sauce 2 cups red wine 3 tbsp tomato paste 1 large onion, diced 1 tbsp smoked paprika 1½ pounds red potatoes, quartered but left unpeeled 2 tbsp olive…
Waterzooi is a classic stew in Northern Belgian cuisine. Its name is Dutch, meaning “watery mess”. The original form uses fish, though today chicken waterzooi is more common, as well as vegetables such as carrots, leeks, and potatoes, as well…
Vichyssoise is a simple recipe that combines potatoes and leeks with a cream roux. Ingredients 6–8 medium Idaho potatoes 1 lb butter 4 large diced leeks (white and yellow parts only) 1 bunch diced shallots (white bases only) or green…
Ingredients Stew 4 medium potatoes Margarine or olive oil (or a mixture of both) 4–5 large carrots, peeled and sliced 2 medium sized onions, chopped 4–5 sticks of celery, chopped 1 large green bell pepper, roughly chopped 1 large red…