Sentences with phrase «also dice the potato»

I also dice the potato, add a bit of broccoli florets, and diced bacon.

Not exact matches

Diced potatoes may also be added to any recipe for curried roti fillings.

The very next day I made the same cauliflower broth but used diced potatoes and shitakes for a no - clam chowder of sorts, also awesome.

Feel free to also add any extra veggies that sound good to the base recipe above — we love roasted broccoli, sweet potatoes, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, corn, and grilled zucchini / squash in the Summer.

Feel free to add any extra veggies that sound good to the base recipe above — we also love roasted sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry tomatoes, diced red pepper, sweet corn, and grilled zucchini / squash in the Summer.

Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato peeler peel off all the skin from the pumpkin, making sure to also remove the white parts left behind by the skin, cut the pumpkin into small chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of garlic and finely dice 1/2 of an onion

I also cooked the diced sweet potatoes and took them out and added in later because I thought they would be mush by the time everything else got done cooking.

Could I pcik your Brains miriam, if you add onions or carrots, do you boil them also, or dice & bung them in once you've mashed the potato?

* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck, top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound carrots, peeled and cut into 3 / 4 - inch cubes (can also use half carrots, half parsnips) * 1 pound potatoes, peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper

I also added 2 white potatoes (thickly diced and boiled in salt water) when I added the coconut milk only because I needed to use them before they expired.

We also add diced boiled potatoes to satisfy my meat and potatoes loving son & grandkidd!

You can also add in a cup of diced potatoes and a can of kidney or north western beans to make this soup a little more hearty.

I also diced a Yukon Gold potato and threw it in when the tomatoes were almost done sautéing — when the tart was done, the potatoes were al dente, but I found the texture to be a nice contrast.

It's also easy to make substitutions to this vegetable hash if you want to — just add some diced potatoes or parsnips instead of some of the turnips or carrots.

I also made it recently with diced butternut squash instead of sweet potato because I had some that needed to be used.

Instead of using bagged frozen hash browns, we finely diced 4 potatoes, and grated a cup of cheese... but you can also opt to shred up your own potatoes at home if you wish too.

I have also made it many different ways, with different soups (mushroom, celery, chicken), with crushed potato chips instead of the fried onions and diced onion and celery added.