Hearty Pizza Casserole - meals for 2

From Taste of Home Fall 2008

1 C uncooked elbow macaroni

1/2 lb lean ground beef

5 small fresh mushrooms, halved

1/3 C chopped onion

1 can (8oz) tomato sauce

1 (3.5oz) package pepperoni slices

2 Tbsp sliced ripe olives

1 tsp sugar

3/4 tsp Italian seasoning

1/4 tsp pepper

1/4 C shredded cheddar cheese

1/4 C shredded mozzarella

Cook macaroni according to package directions.  Meanwhile, in a large skillet, cook beef, mushrooms, and onion over medium heat until meat is no longer pink; drain.  Stir in the tomato sauce, pepperoni, olives, sugar, Italian seasoning and pepper.

Drain macaroni; add to meat mixture.  Transfer to a 1 1/2 quart baking dish coated with cooking spray.  Sprinkle with cheeses.  Bake uncovered at 350 for 20-25 minutes or until heated through.

Barley Chili - meals for 2

From  Taste of Home Fall 2008

1/2lb lean ground beef

1 small onion, chopped 

2 Tbsp all-purpose flour

4 C water

1/3 C medium pearl barley

1/2 C tomato sauce

1 1/2 tsp beef bouillon granules 

1 tsp chili powder

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp dried oregano

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in flour.  Add the remaining ingredients; bring to a boil.  Reduce heat, simmer, uncovered, for 1 hour or until barley is tender.

7 Layer Casserole

From Rachael Ray


1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
1 cup sour cream
Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preheat oven to 400˚F.
If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Fire-Roasted Tomato, Beef, and Chipotle Chili

From Rachael Ray

4 slices applewood-smoked bacon or black pepper bacon
1 Tbsp vegetable oil
2lb ground sirloin
2 Tbsp grill seasoning
4 garlic cloves, chopped
1 medium to large yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped into 1/4" dice
3 Tbsp ground chipotle chili powder or 1/2 small can chipotle chilies in adobo, chopped
6oz beer
28oz can fire-roasted tomatoes
1 8oz brick smoked white Cheddar or chipotle Cheddar, such as Cabot brand, shredded

Heat a medium pot over medium-high heat. Chop the bacon into 1" pieces. Add the vegetable oil to the hot pot with the bacon. Brown the bacon until crisp and reserve on a plate lined with paper towels. To the bacon renderings and oil add the meat and break up with the back of a wooden spoon. Season the meat with grill seasoning. Let the meat brown for 3 minutes, then add the garlic, 3/4 of the onion, bell pepper, and the chipotle powder. The remaining raw chopped onions are for topping the chili.
Cook the meat and onions together 5-6 minutes, then deglaze the pan with the beer. Add the tomatoes next and stir to combine. Simmer the chili over low heat for 10 minutes. Top bowls of chili with cheese, bacon, and finely chopped raw onion.

Merlot Beef Ragout

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 7-8 hours, optional to cook on HIGH last 45 minutes

1 3/4lb lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2" chunks
1 tsp salt
1/2 tsp freshly ground black pepper
3 Tbsp olive oil
2 medium-size onions, chopped
1 clove garlic, crushed
1 14.5oz can diced peeled tomatoes, drained
1 C dry red wine, such as Merlot

Sprinkle the cubes of beef with salt and pepper. In a large saute pan over medium-high heat, heat the oil until very hot. Add half of the beef and brown on all sides, 3-4 minutes. Transfer to the slow cooker. Repeat the browning with the remaining beef.
Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just 15 seconds or so, then add the onions and garlic to the crock.
Pour the tomatoes and wine into the saute pan and raise the heat to high. Stir constantly while bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan. Pour into the crock. Cover and cook on LOW 7-8 hours, until the meat is tender.
During the last 45 minutes of cooking, check the consistency. If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some of the moisture evaporate. Serve hot with rice.

Old-Fashioned Beef and Mushroom Chili with Chipotle

From Not Your Mother's Slow Cooker Recipes for Two

Use: 3 quart crock
Cook: Low 7-9 hours

3 Tbsp EVOO
1 small yellow onion, chopped
1 stalk celery, chopped
6 ounces shitake mushrooms, sliced
1/2 lb lean ground beef
1 Tbsp chili powder, or to taste
1 15.5oz can crushed tomatoes in puree
2 Tbsp beer, wine or water
3-4 tsp chipotle chile paste, to your taste (chipotle in adobo, pureed)
1 tsp Worcestershire sauce
1 tsp sugar or honey
1 15oz can red kidney beans, cranberry beans or anasazi beans, rinsed and drained
Salt and freshly ground black pepper to taste
Shredded sharp cheddar cheese, sliced avocado and sour cream for serving

In a large skillet over medium-high heat, heat the olive oil and cook the onion, celery, mushrooms until limp. Add the ground beef and cook until the meat is brown. Sprinkle with some of the chili powder about halfway through cooking. Place in the slow cooker and add the tomatoes and their puree, beer, the rest of the chili powder, the chipotle chile paste, Worcestershire sauce, and sugar. Stir to combine. Cover and cook on LOW for 4 hours, stirring occasionally.
After 4 hours, add the beans and salt and pepper. Cover and cook for another 3-5 hours. The longer you let it simmer, the better it gets.
Serve the chili in bowls, topped with cheese, avocado slices, and sour cream

Irish Nachos

From Rachael Ray

1 20- to 24-ounce bag waffle fries
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound deli-sliced corned beef, chopped
1 small onion, thinly sliced
1/2 small head green cabbage, thinly sliced (about 2 cups)
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup light beer
1 cup chicken stock
1 cup shredded white cheddar cheese


Preheat oven to 450ºF.
Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.
When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.
Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.
While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.
Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.
To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.

Shepherd's Pie

From Every Day with Rachael Ray April 2008

2 pounds small yellow-fleshed potatoes, halved
2 tablespoons extra-virgin olive oil
10 ounces cremini mushroom slices
2 carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 onion, chopped
1 pound 93-percent lean ground beef
1/4 cup flour
1 1/2 cups beef broth
1/2 cup canned crushed tomatoes
Salt and pepper
3/4 cup 2-percent milk
1 1/2 pounds baby spinach

In a large saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot; cover.
In a large, deep skillet, heat 1/2 tablespoon olive oil over high heat, add the mushrooms and cook, stirring, until browned, about 5 minutes. Arrange in a greased 9-by- 13-inch baking dish in an even layer.
In the same skillet, heat 1 tablespoon olive oil over mediumhigh heat. Add the carrots, parsnips and onion and cook, stirring, until crisp-tender, 6 to 7 minutes. Add the beef and cook, breaking it up, until no longer pink, about 4 minutes. Stir in the flour. Add the beef broth and tomatoes and simmer, stirring, until thickened, about 5 minutes; season with salt and pepper. Ladle the meat mixture over the mushrooms. Reserve the skillet.
Position a rack in the upper third of the oven and preheat to 400°. Add the milk to the potatoes and mash. Season with salt and pepper.
In the reserved skillet, bring 1 cup water to a boil. Add the spinach and cook, turning, until wilted, about 2 minutes; season with salt and pepper. Transfer to a colander; press to extract any liquid.
Arrange the spinach over the meat mixture, then spoon the potatoes on top. Drizzle with the remaining 1/2 tablespoon olive oil. Bake until golden, about 25 minutes.

Rocket Science Reuben Burger

From Ultimate Recipe Showdown

Russian Dressing:
1 cup mayonnaise
1/2 cup ketchup
1/4 cup chili sauce
1 tablespoon horseradish.
1 sweet gherkin pickle
1 tablespoons chopped parsley

1 pound ground chuck
1 pound ground sirloin
1 egg
1 tablespoon Worcestershire sauce
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon mustard
Salt
Pepper
1 1/2 cups sauerkraut
12 (approximately 1-inch thick) slices rye bread
6 slices Swiss cheese

Cole slaw, applesauce, cold beer as an accompaniment

Set grill to medium low (on my grill this is around 300 degrees Fahrenheit)
Russian Dressing:
Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.
Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat and have it get tough.
Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent them from balling up on the grill.
Place on the grill approximately 5 minutes per side depending on desired doneness.
Begin warming the sauerkraut in a separate pan.
The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.
Top the burger with cheese in the last 2 minutes of burger cooking time.
Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of sauerkraut. Cover with remaining bread.
Serve with coleslaw, applesauce, and a cold beer.

Rigatoni

From Fix-It and Forget-It Cookbook

28oz jar spaghetti sauce
12oz rigatoni, cooked
1-1 1/2 lb ground beef, browned (or 1lb ground beef and 1lb sausage)
3 C shredded mozzarella cheese
1/2 lb pepperoni slices
sliced mushrooms and onions, optional

In a 4 quart slow cooker, layer half of each ingredient in order listed. Repeat.
Cover. Cook on low 4-5 hours.

Stuffed Green Peppers

From Fix-It And Forget-It Cookbook

6 large green peppers
1lb ground beef, browned
2 Tbsp minced onions
1 tsp salt
1/8 tsp garlic powder
2 C cooked rice
15oz can tomato sauce
3/4 C shredded mozzarella cheese

Cut peppers in half and remove seeds.
Combine all ingredients except peppers and cheese.
Stuff peppers with beef mixture. Place in slow cooker.
Cover. Cook on low 6-8 hours or high 3-4 hours. Sprinkle with cheese during last 30 minutes.

Reuben Sandwiches

From Fix-It And Forget-It Cookbook

1lb can sauerkraut
1lb sliced corned beef brisket
1/4lb Swiss cheese, sliced
sliced rye bread
sandwich spread, or thousand island dressing

Drain sauerkraut in sieve, then on paper towels until very dry. Place in bottom of slow cooker.
Arrange layer of corned beef slices over sauerkraut. Top with cheese slices.
Cover. Cook on low 3-4 hours.
Toast bread. Spread generously with sandwich spread or dressing. Spoon ingredients from slow cooker onto toasted bread, maintaining layers of sauerkraut, meat, and cheese.

Goodtime Beef Brisket

From Fix-It And Forget-It Cookbook

3 1/2-4lb beef brisket
1 can beer
2 C tomato sauce
2 tsp prepared mustard
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp ground allspice
2 Tbsp brown sugar
1 small bell pepper, chopped
1 medium onion, chopped
1 tsp salt
1/2 tsp pepper

Place brisket in slow cooker.
Combine remaining ingredients. Pour over meat.
Cover. Cook on low 8-10 hours.
Remove meat from sauce. Slice very thin.
Serve on rolls or over couscous.

Audacious, Herbaceous Beef Burgers

From Every Day with Rachael Ray June/July 2008

1 1/2 pound ground beef sirloin
1/3 C finely chopped flat-leaf parsley (a generous handful)
1/3 C finely chopped dill (a generous handful)
1/4 C chopped chives
1 Tbsp Worcestershire sauce (eyeball it)
Salt and pepper
One 4oz log goat cheese (or use a creamy cheese like Boursin instead)
EVOO
1/3 C sour cream
1/4 C dijon mustard
3 Tbsp honey
4 crusty whole grain kaiser rolls, split
4 leaves green-leaf lettuce
1/4 seedless cucumber, thinly sliced
4 radishes, thinly sliced
4 thin slices red onion

Preheat a grill or grill pan to medium-high. In a large bowl, combine the beef, parsley, dill, chives and Worcestershire sauce; season with salt and pepper. Divide the mixture into 4 mounds. Press 1 piece of cheese into the center of each mound, then form a patty around the cheese. Drizzle the patties with EVOO and grill for 4 minutes on each side for medium.
Meanwhile, in a small bowl, combine the sour cream, mustard and honey; season with salt and pepper. Layer each roll bottom with lettuce, cucumber, radish, onion and a burger. Spread honey mustard sauce on the cut side of the but tops and set into place.

Chipotle Beef Noodles

From Ingrid Hoffman - Simply Delicioso

2 Tbsp unsalted butter
1/4 C all-purpose flour
2 C homemade or canned low-sodium chicken broth
1 small canned chipotle chile en adobo, seeded and minced, plus 1 tablespoon adobo sauce
1/2 tsp chile powder
2/3 lb lean ground beef
1 small yellow onion, finely chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper
10oz wide egg noodles
2 C grated cheddar cheese
1 C chopped fresh cilantro leaves

Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Stir in the flour using a wooden spoon. Let the paste cook, stirring constantly, until it is pale blond, about 2 minutes. Gradually stir a little of the chicken broth into the flour mixture. Keep adding the broth a little at a time until you have a smooth paste, then whisk in the remaining broth. Add the chipotle chile, the adobo sauce, and the chile powder; bring to a simmer and then reduce the heat to very low and keep warm until the meat mixture is ready.
Bring a large pot of water to a boil for the noodles.
Melt the remaining butter in a large skillet over medium-high heat. Add the ground beef, onion, garlic, and some salt and pepper. Cook the meat, breaking it up with a wooden spoon as it cooks, until the meat is browned, 5-8 minutes. Pour off some of the fat in the skillet (place a too-small pot cover in the skillet and use it to hold the meat mixture), then add the sauce to the meat and stir together.
When the water boils, add a large pinch of salt and the noodles. Cook according to package directions or until they are al dente. Drain the noodles and stir into the meat sauce. Serve in bowls, sprinkled with cheese and cilantro.

Bobby's Goulash

From The Deen Bros. Y'All Come Eat

2 Tbsp EVOO
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5oz cans diced tomatoes
1 29oz can tomato sauce
3 Tbsp soy sauce
2 tsp dried basil
2 tsp dried oregano
3 cloves garlic, minced
1 tsp garlic powder
3/4 tsp salt
3/4 tsp freshly ground black pepper
2 C uncooked elbow macaroni

In a large dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.

*This is really good! It served 5 adults and 2 hungry kids and still gave us leftovers! The only thing I might do next time is have the noodles in for a bit less time. They got a little mushy.

Pot Roasted Beef with Sweet Potatoes and Celery

From The Deen Bros. Y'All Come Eat

2 Tbsp vegetable oil
1 3lb beef chuck roast
Salt and freshly ground black pepper
1 10.75oz can condensed cream of mushroom soup
1/2 C low-sodium chicken broth
1/2 C dry white wine
1/2 C water
1 medium onion, coarsely chopped (1/2 cup)
1 pound sweet potatoes, peeled and cut into 1" chunks
3 large stalks celery, cut into 1" pieces

Position oven rack in the bottom third of the oven. Preheat to 325.
In a large dutch oven,heat the oil over medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides in the oil.
Pour the soup, chicken broth, wine, and water over the roast; add the onion and stir. Cover the pot with a tight-fitting lid and transfer to the oven. Braise roast about 2 1/2 hours or until tender, turning roast occasionally. Add the sweet potatoes and celery; cover and continue to cook about 45 minutes more or until the vegetables are tender.

The Gaucho Burger

From Every Day with Rachael Ray May 2008

1 1/2 pounds lean ground beef sirloin
1/2 C beer
2 cloves garlic, grated or finely chopped
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp steak seasoning
2 tsp Worcestershire sauce
6 plum tomatoes
2 jalapeno chiles
1 red onion, cut into 6 wedges
1/3 C chopped cilantro (a generous handful)
Juice of 1 lime plus 1 tsp grated peel
Salt
8 deli slices pepper jack cheese
4 kaiser rolls, preferably cornmeal-crusted, split and toasted
Shredded romaine lettuce

In a large bowl, combine the beef, beer, garlic, chili powder, cumin, coriander, steak seasoning, and Worcestershire sauce. Shape into 4 patties.
Preheat the broiler or outdoor grill. If using a broiler, halve and seed the tomatoes and jalapenios before broiling. On a rimmed baking sheet, broil the tomatoes, jalapenos and red onion, turning once, until charred, about 15 minutes. If using an outdoor grill, char the vegetables for 10 minutes; halve and seed the tomatoes and jalapenos.
Chop the charred vegetables; transfer to a bowl. Add the cilantro, lime juice and lime peel; season the pico de gallo with salt.
In the broiler or on the grill, cook the burgers over medium-high heat for 5 minutes on each side for medium-rare, melting the cheese over each burger during the last few minutes of cooking.
To serve, layer each roll bottom with lettuce, a burger, some pico de gallo and a roll top.

Sliced Steak Gyros

From Every Day with Rachael Ray May 2008

2 pounds 1" thick sirloin steak
2 Tbsp EVOO
Salt and pepper
1 C crumbled feta cheese
3/4 C Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 tsp ground cumin
1 tsp ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
4 lemon wedges

Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8-10 minutes. Let cool slightly, then thinly slice.
While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a boil.
Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.

Cheeseburger Meatloaf and Mashed Potatoes

From Every Day with Rachael Ray April 2008

2 Tbsp EVOO, plus more for greasing
1 red onion, finely chopped
2/3 C ketchup
2/3 C bread crumbs
2 large eggs
1/2 C bread-and-butter pickle chips, chopped
1 1/2 lb ground beef
8oz cheddar cheese, cut into 1/2" cubes
2 lb new red potatoes
3/4 C heavy cream

Preheat the oven to 400. Lightly oil a rimmed baking sheet. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4x12" loaf. Bake until an instant-read thermometer inserted into the center registers 160, about 35 minutes.
Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10-15 minutes. Drain, return to the pot and mash with the cream.
Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.