Time 50m Yield 8 servings. Number Of Ingredients 5 Steps:
In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375°F (190°C). Wash potatoes. Halve or quarter larger potatoes. Cut onion into eight pieces. Cut peppers into one-inch pieces. Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings. Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Time 1h10m Yield 4 servings Number Of Ingredients 26 Steps:
For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool. In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated. Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan. To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes. For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside. For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat. In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream. To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes.
Time 30m Yield 6 servings Number Of Ingredients 13 Steps:
Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes. Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes. Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.
Time 4h15m Yield 14 Number Of Ingredients 10 Steps:
Place potatoes in 3 1/2- to 4-quart slow cooker. Layer bell peppers and garlic over potatoes. Pour water into cooker. Top with remaining ingredients except cheese, adding tomatoes last. Cover and cook on high heat setting 4 to 6 hours or until potatoes are tender. Serve with cheese.
Yield Makes 12 servings (as part of tapas buffet) Number Of Ingredients 8 Steps:
Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes. Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet. Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.
Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together. Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Time 1h Yield 10 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.
Time 25m Yield 2 servings Number Of Ingredients 7 Steps:
Scrub but do not peel potatoes; slice in food processor. Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high; add oil and add potatoes. Stir often to brown on both sides. Chop whole onion, and add to potatoes as they cook. Wash, trim and seed peppers, and slice in food processor. When potatoes and onions have begun to brown, add peppers and cook a couple of minutes over medium heat. Add stock; reduce to simmer, cover and continue to cook until all of the ingredients are soft. Season with salt and pepper.
Time 35m Yield 2 servings Number Of Ingredients 7 Steps:
Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes. Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides. Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes. Stir in vinegar and pork, and cook another minute or two. Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.
Time 55m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees. Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish. Pile the onions in the center. Scatter the garlic over the top. Drizzle with oil, and sprinkle with rosemary, salt and black pepper. Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes. Garnish with fresh rosemary sprigs.
