Poseidon Potato Stew Sp5 Recipes

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

SIMPLY POTATO AND BEEF STEW #SP5

Steps:

• The first step to making this delicious stew is to chop the carrots into bite-sized pieces. The next step is browning the bit-sized cubed beef until cooked all the way through in a skillet on medium heat; don't drain any of the grease, you will use this to brown the Simply Potatoes. After the meat is brown, you will then place it in a container to the side, then put the Simply Potatoes Diced with onions in the skillet and cook until brown, on medium heat. Then you will put the Potatoes into another container to the side (or if you read ahead and got a big enough container, they can both go in).
• The next step is place your soup pot on the stove and turn the heat on high and add the beef broth and tomato paste to your pot (you can add more tomato paste if you like your base to be thicker), and heat until boiling. Once your mixture is boiling, turn down to simmer and add the carrots, beef, and potatoes and onions. The final step is to heat on simmer until carrots are cooked all the way through (approximately four hours), or for quicker meals, heat on medium (approximately one hour).

EASY POTATO STEW

Steps:

• Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
• Add the diced carrot, celery and toss until combined.
• Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
• After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
• Turn the heat off, taste and adjust the seasoning according to your liking.
• Serve with freshly ground black pepper and warm crusty bread. Enjoy!

HEARTY SAUSAGE & POTATO STEW #SP5

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add vegetables and sauté for 5 minutes.
• Add chicken broth and bring to boil.
• Add sausage and let simmer for 5 minutes.
• Stir in potatoes, cover and simmer for another 5 minutes.
• Serve in deep bowls and enjoy!

VEGETABLE-LOADED POTATO STEW

Steps:

• Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.

PEPPERONI POTATO SALAD #SP5

Steps:

• Place potatoes in sauce pan cover with cold water. Bring to a simmer and cook to desired tenderness. Drain.
• Place the potatoes in a container with a lid and gently fold in the remaining ingredients,.
• Cover and refrigerate until serving time.

CHEESEY POTATOES #SP5

Steps:

• Combine all ingredients and bake at 350 for 50 minutes, enjoy!

ANIMAL-STYLE SKILLET POTATOES #SP5

Steps:

• First, start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes. Place the onions in the skillet and let cook, without stirring, for 5-8 minutes, until the bottom sides have started to brown. Once the bottom sides have started to brown, reduce the heat to low and continue cooking, stirring occasionally, until the onions are thoroughly browned, about 20 minutes.
• After the onions have been cooking for about 15 minutes, start cooking the potatoes. Heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes. Add potatoes and cook, covered, until the potatoes are easily pierced with a fork, about 15 minutes. Stir occasionally.
• Stir the Thousand Island dressing into the potatoes and stir gently to coat. Tear each slice of cheese into four pieces and place on top of the potatoes. Place the lid on the skillet and cook 1-2 minutes, until the cheese has melted.
• Top with caramelized onions and serve.

TRIPLE POTATO BEEF STEW

Steps:

• Place carrots, mushrooms, red potatoes, yellow potatoes, onions, sweet potatoes, and green onions into a large pot. Place beef on top of the vegetables; add beer, broth, bay leaves, parsley, salt, and pepper. Cook over medium heat for 30 minutes.
• Mix cold water and flour together in a bowl and stir into the pot. Reduce heat to medium-low and let simmer, stirring often, until stew reaches desired consistency and beef is no longer pink, at least 2 1/2 hours.

SWEET POTATO AND PEANUT STEW

Steps:

• Heat olive oil in a large soup pot over medium-high heat. Cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
• Season turkey mixture with ginger and red pepper flakes.
• Stir sweet potatoes into pot and cover with 6 cups water. Simmer until sweet potatoes are tender, about 10 minutes.
• Meanwhile, bring 2 1/4 cups water to a boil in a saucepan. Remove from the heat and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork; set aside.
• Mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. Pour peanut butter mixture back into the pot.
• Mix Swiss chard into stew and cook until tender, stirring often, about 5 minutes. Season with salt and black pepper.
• Serve stew spooned over couscous.

GRUYERE POTATO CAKE #SP5

Steps:

• Preheat oven to 350 degrees.
• Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
• Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
• Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.

POSEIDON POTATO STEW #SP5

Steps:

• 1.In a large skillet on medium/high heat, cook potatoes until slightly tender or just golden brown.
• 2.Add squid rings, diced tomatoes, lemon juice and Greek seasoning,.
• 3.Continue to cook for 3-4 minutes while stirring occasionally. (do not overcook squid).
• Enjoy!