Dutch Stewed Potatoes Food

DUTCH STEWED POTATOES

Dutch Stewed Potatoes image

A rib-sticking comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Cooking time is approximate.

Provided by Molly53

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 onion, peeled and sliced
1/2 teaspoon salt
1 dash pepper
1 teaspoon parsley, minced (fresh is best)
2 cups potatoes, diced
2 teaspoons flour

Steps:

Melt butter and cook onion about five minutes.
Add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender.
Mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .

Nutrition Facts : Calories 99.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 316.7, Carbohydrate 16.9, Fiber 2.1, Sugar 1.8, Protein 1.9

THE BEST HOMEMADE STEWED POTATOES EVER....NOT POTATO SOUP

The Best Homemade STEWED POTATOES EVER....not Potato Soup image

I have been eating these ever since i can remember, after all it's a southern tradition where i live, but suprisingly you can't find a recipe on here for that, everytime i have tried to look it up on the web all i find is a recipe for potato soup and stewed potatoes ARE NOT POTATO SOUP...NOTHING LIKE IT. So here is how my family has been making them for generations, and now you can too, have some cornbread ready your going to need it along with homemade white beans or black eyed peas...........YUMMY, and they are even better the next day!

Provided by wekitty

Categories Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 large potatoes (peeled and cubed, about 1-inch cubes)
salt and pepper
2 tablespoons bacon grease (i save my bacon grease, but if you need to cook 3 pieces)
1 pinch onion powder
1 pinch garlic powder
2 tablespoons flour
1/2 cup water
3 tablespoons butter

Steps:

1. Peel and cube potatoes, put in a medium pot and fill with water until it's about 3 inches above potatoes, bring to a boil, you want the potatoes cooked to they are just fork tender, not falling apart. After the potatoes are done keep them in the same water you cooked them in,.
2. in a jar or container that has a tight lid put the flour and half cup of water in it and shake it until the flour is COMPLETELY dissolved,.
3. stirring constantly but carefully add the dissolved flour and water into the pot with the potatoes and water allow a few minutes to cook on simmer so that it can thicken. If you want it thicker then you can add more flour, if you want it thinner you can just add a little more water.
4. Now is when you want to season to taste with your salt and pepper and the rest of the spices i listed, or you can just season them with salt and pepper either way they are WONDERFUL,.

Nutrition Facts : Calories 383.9, Fat 10.4, SaturatedFat 5.4, Cholesterol 19.4, Sodium 80.1, Carbohydrate 66.6, Fiber 8.2, Sugar 2.9, Protein 7.8

DUTCH POTATOES

Dutch Potatoes image

In Lynden, Washington, Perlene Hoekema whips up mashed potatoes with carrots and sour cream for a pleasing side dish.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 cups cubed peeled potatoes
1 cup sliced fresh carrots
1/4 cup chopped onion
2 teaspoons butter
1/4 cup sour cream
1/4 teaspoon salt
Minced chives

Steps:

Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 17mg cholesterol, Sodium 386mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.

DUTCH OVEN PORK STEW

Dutch Oven Pork Stew image

A hearty, tomato-based, pork stew is great comfort food on a cool night. Make this in a Dutch oven on the stovetop or in a slow cooker.

Provided by Jeff

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h25m

Yield 8

Number Of Ingredients 16

Ingredients

1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons canola oil
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon dried chives
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon dried dill weed
1 (26 ounce) jar pasta sauce
1 (14.5 ounce) can diced tomatoes, undrained
3 medium Yukon Gold potatoes, cut into 1-inch pieces
2 cups frozen whole kernel corn
2 cups quartered fresh button mushrooms
1 cup baby carrots, halved lengthwise

Steps:

Sprinkle pork cubes with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 35.5 g, Cholesterol 66.6 mg, Fat 26.4 g, Fiber 5.8 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 2034.6 mg, Sugar 13 g

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