Olive oil, for frying
1 medium onion, chopped
4 large cloves of garlic, minced
1 knob of ginger, peeled and minced (about 2 teaspoons minced)
4 small potatoes, boiled until tender but not mushy
1 14.5-ounce can chopped tomatoes
1 to 2 teaspoons Indian spice blend
1 teaspoon hot chili flakes
2 teaspoons sugar
Salt, to taste
2 cups frozen peas
Cut boiled potatoes into small chunks. Set aside.
In a large frying pan, heat one to two tablespoons of olive oil. Add onion and cook until onions begin to soften. Add garlic and ginger and cook for another 30 seconds. Add potato chunks and cook for 3 more minutes, until lightly browned. Add tomatoes, spices, sugar and salt.
Simmer for about 10 minutes, allowing the flavors to come together. Add peas and cook for a few more minutes until heated. Remove from heat.
Serve with plain yogurt and naan bread or rice.
1 tablespoon olive oil
3 garlic cloves, pressed
2 teaspoons minced peeled fresh ginger
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon paprika
2 small russet potatoes, peeled, cut into 1/2-inch cubes
1 1/3 cups canned low-salt chicken broth
1 tablespoon fresh lemon juice
Chopped fresh cilantro
Heat oil in heavy large nonstick skillet over medium heat. Add garlic, ginger, turmeric, coriander and paprika and sauté 1 minute.
Mix in potatoes, then broth. Cover and cook 5 minutes. Uncover, increase heat to medium-high and cook until potatoes are tender and liquid is reduced to glaze, stirring gently, about 8 minutes more.
Season generously with salt and pepper. Drizzle lemon juice over. Sprinkle with chopped cilantro and serve.
1 1/2 – 2 lbs Ground Beef
1 Onion chopped
1/2 Bell Pepper chopped
1 Egg beaten
1 Tablespoon Garlic Powder
1 Teaspoon Dried Oregano Leaves
2 Teaspoons Seasoning Salt
3/4 Sleeve Saltine Crackers crushed
4-5 Large Potatoes peeled and cut up
1/2 Stick Butter melted
Salt & Pepper to taste
1 1/2 Cups Sharp Shredded Cheese
Cheese for top
In a large saucepan cover potatoes with water. Boil until fork tender. Drain well
In a large mixing bowl beat potatoes well. Beat in butter, salt and pepper. Add only enough milk to smooth potatoes. Being careful not to add too much. Potatoes should be fairly stiff.
Fold in cheese and set aside.
In a large mixing bowl combine all meatloaf ingredients. Mix well
Divide meat mixture in half.
In a shallow baking dish form a bottom layer
Spread mashed potatoes on top of meat mixture leaving about a 1 inch border
Top with second half of the meat mixture
Gently pat down over potatoes
Pinch edges together all the way around to seal
Cover with foil and bake in a 350° oven for 1 hour
Uncover and drain any excess fat
Return the oven for 20 minutes
Spread remaining mashed potatoes over meatloaf like frosting cake. OR pipe potatoes over meatloaf using a pastry bag
Return to oven to brown
Sprinkle with more cheese
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.