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November 2018

Potato Recipes

Wild Game Recipes

Oriental Venison Cutlets

Oriental Venison Cutlets Recipe
16 Venison cutlets (3 oz ea) 2 tb Olive oil 1 tb Fresh chopped basil 1 tb Fresh chopped chervil P...

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Dry Potato Curry Recipe

Dry Potato Curry recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Dry Potato Curry recipe  PDF


1 lb Potato Red skins
Salt to taste 2 tb Vegetable oil
1 ts Mustard seeds
1 Onion finely sliced
2 Garlic cloves
1 (1 inch) piece gingerroot
fresh grated 1 Green chile seeded, chopped
1 ts Ground turmeric
1/2 ts Red (cayenne) pepper
1 ts Ground cumin
1/4 c Green pepper strips
to garnish if desired Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips.

Dry Potato Curry recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
871 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Dry Potato Curry recipe  PDF   Potato recipes RSS   New

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1 tb Vegetable oil 1 lb Boneless, skinless chicken breast, diced in 1 inch pieces 1 ts Salt 1/2 c Finely chopped onion 1 cn (14 1/2 oz.) chicken broth, defatted 1/8 ts Tarragon 1/2 lb Asparagus, cut into 1 inch pieces 1/4 c Heavy or whipping cream 1/4 lb Snow peas, trimmed 1 c Frozen baby peas 1/4 ts Grated lemon peel 2 pk (9 oz. each) fresh fettucine noodles, cooked according to pk Directions 2 tb Snipped fresh chives To defat broth: Freeze the broth for 30 minutes (or refrigerate 4 hours or overnight) until fat solidifies on the surf...

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