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Ingredients: 1/2 Pound(s) sweet baker's chocolate 1 Quart(s) milk 2 Teaspoon(s) hot red pepper flakes, crushed 2 Tablespoon(s) olive oil 1 Quart(s) onion, 1/4-inch dice 2 red peppers, 1/4-inch dice 2 Tablespoon(s) sweet chorizo sausage, cut in 1/4-inch slices 1/2 Cup(s) water 3 1/2 Pound(s) new potatoes, peeled and cut into 1-inch cubes 2 green peppers, 1/4-inch dice 1 Teaspoon(s) gold medalr all-purpose flour Directions: 1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, and bay leaves for 2-3 minutes. Add salt to taste and continue cooking, covered, over low heat for 15 minutes. 2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Add the paprika, stock, pepper flakes, water and black pepper. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 20 minutes. 3. Continue cooking until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and toss with chopped parsley. Contributor: Esther Pérez Solsona
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Linda's easy potato bread Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 12 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. The authors Hot potato and broccoli salad Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. Cheddar baked potato sclices 1. In small bowl, combine soup, paprika and pepper. 2. In greased 2-qt. oblong baking dish, arrange potatoes in overlappingrows. Sprinkle with cheese, spoon soup mixture over the cheese. 3. Cover with foil; bake at 400øF. 45 minutes; bake 10 minutes or un Chicken, potato and spinach salad TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot Potato scones "Potato scones reflect the influence of the Scottish in the Maritimes and their adaptibility in using the famous P.E.I. potato...Scones were a favorite Scottish tradition. According to A Treasury of Nova Scotia Recipes "the difference between b Kale stew Heat olive oil in a wide, deep soup pot over medium heat. Add choppped sausage or ham. Dice onion and garlic and add to pan. Stir often until soft (5-10 minutes). Dice potatoes. Wash and stem kale and slice into slivers. Add potatoes and kale to the p Spicy beef curry stew 1. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and se Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself. This is better if you make the potato salad ahead of Black bean stew Prepare the rice in the water according to package directions or your own procedure (white rice is OK, but it makes for a bland and fairly gummy dish). While the rice is cooking, combine all the rest of the ingredients except the cheese in a No guilt potato salad 1. Using a rubber scraper, in a medium bowl, combine all ingredients stirring to coat. Refrigerate. Red potato and green bean salad robert To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend until well emulsified.  Cut green beans on the diagon Cilantro potato salad (note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply Eggs" for the whole egg) Place egg and cilantro in food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 tesa Creamy potato topping Mix all ingredients until well blended. Refrigerate. Serve over hot baked potatoes. Makes 1 cup. Deviled potato salad Boil potatoes in water seasoned with salt until they are tender, about 10 minutes. Drain and return cooked potatoes to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread them out on a cookie sheet to quick-cool them. In the botto Skordalia (greek potato dip) Peel and boil potatoes. Drain (save some of the cooking water), cool, mash with garlic. Mix in lemon juice, then mayo. Mix until well incorporated. Add potato-cooking water as need to thin slightly. Chill before using. Makes just under 3 cups. Antipasto potato salad (I got this last spring from Cooking Light, they had a whole section on potato salads and we tried four or five of them that we still use constantly. I will share two tonight) Place potatoes in water, bring to boil. Cover, reduce heat, and simme Potato pancakes 1 Peel potatoes. Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry. Mix potatoes, eggs, onion, flour, and salt. Melt 2 tablespoons of the margarine in a 12-inch skillet over medium heat. Pour about 1/4 cup batter into skillet Chickpea stew 1. Prepare couscous according to recipe directions and set aside. 2. Chop onions, pepper, and tomato; mince garlic. 3. Drain and rinse garbanzo beans to remove excess sodium. 4. Heat oil in a nonstick skillet over medium heat; add onions, bell pepper, and Chicken mushroom stew (crock pot) 1. Cut chicken into 1 in cube; brown in 1 tbls oil. Transfer to slow cooker 2. Saute veggies and Mushrooms in skillet. Transfer to crock pot. 3. Add the rest of the ingredients to the slow cooker and cook 4 hours on low Tangy mashed potato salad Cook potatoes in boiling water until just cooked through. In a medium bowl, whisk together the yogurt, mayonnaise, dill, vinegar, pepper and 1/2 teaspoon salt. Pour the dressing over the potatoes and toss thoroughly. (The salad can be prepared Hot potato salad with bacon 2 lb potatoes 1 c chopped onions 3 tb fresh parsley, chopped 1 ts salt 1/4 ts black pepper 2/3 c vinegar 1/3 c water 1 1/2 ts sugar 1 x egg 1/3 c salad oil 2 oz bacon, cooked Potato, noodle, ham soup Cook onion, celery and carrots in broth, 5-10 minutes; add potatoes and ham; cook until tender. Add noodles and evaporated milk. Thicken with instant potato flakes or add half-and-half to make soupier. Yield: about 6 servings. Quick potato casserole Mix all ingredients together except Parmesan. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400~. This can be doubled easily. Also can be prepared in advance and baked just befo Tuscan bean stew Heat oil in Dutch oven or 3-quart saucepan over medium heat until hot. Add sage and garlic; cook and stir 2 to 3 minutes or until garlic is tender. Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or Wild mushroom, asparagus and potato symphony 1. Cook and refresh asparagus and parsley. 2. Warm the stock, add mushrooms and new potatoes. 3. Add a dash of cream and whisk in butter. 4. Reheat asparagus in broth, add parsley, season and adjust with lemon juice. Garden potato salad Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Le African chicken stew Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes Potato salad with smoked turkey and artichoke hearts 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, Russian beet & potato salad Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.