Sentences with phrase «peeled russet»

To start the bechamel sauce, peel the russet potatoes, cut them into quarters, and give them a good rinse under cold running water.

Not exact matches

Made it with russet potatoes, peeled as you suggested.

I love using yukon gold potatoes since they don't need to be peeled, but if you're using russets then peel them first — the texture will be better.

1/4 c all - purpose flour 1/4 tsp paprika 1 lb lean stew beef (round or chuck shoulder), cut into cubes 3 Tbsp olive oil 1 med onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp tomato paste 1 c dry red wine 2 c reduced - sodium beef broth 1 pkg (10 oz) frozen green peas

4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher salt 1/4 cup ghee 2 teaspoons seasoned salt 1/2 teaspoon chile powder 1/2 teaspoon dried basil 1/4 teaspoon ground cumin 1/4 teaspoon black pepper

2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste

Stew 12 ounces eggplant, peeled and cut into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut into 1 / 2 - inch pieces 1 cup shredded fresh basil

you can certainly make it with russets that you've peeled and cut into smaller chunks.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

4 large russet potatoes, peeled 1 small white onion, grated 7oz.

russet potatoes, peeled and roughly chopped (3 large potatoes) 1 egg 1/2 cup milk 3 tbsp flour 1 packet Lipton ranch seasoning, divided salt and pepper, to taste canola oil, for frying 1 1/2 cups sour cream or Greek yogurt grated parmesan cheese, for garnish

2 tablespoons olive oil 1 large onion diced 1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but at $ 11 for 12 oz I compromised for cheaper ground chorizo) 2 - 3 russet potatoes peeled and diced 3 carrots peeled and chopped 1 1/2 cup brown or green lentils Water Salt to taste

3 or 4 medium Russet or Yukon Gold potatoes (2 to 2 1/2 pounds), peeled and quartered if Russets, halved if Yukon Gold

Shepherd's Pie ---------- 2 lb 4 oz russet potatoes 6 large cloves garlic, peeled 4 tbsp skim milk oil spray 1 large onion, finely chopped 3 large cloves garlic, crushed 2 stalks celery, finely chopped 2 carrots, diced 1 lb 10 oz ground beef 1 1/2 tbsp all - purpose flour 2 tbsp tomato paste 2 tsp chopped thyme 2 tsp chopped rosemary 2 bay leaves 1 1/4 cups beef stock 1 tbsp Worcestershire sauce pinch ground nutmeg

white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato) 2 cups cooked wild or brown rice (I used brown rice) 2 tsp.

2 tablespoons ghee (or clarified butter, or olive oil) 1 yellow onion, diced salt and freshly ground pepper 1 pound corn kernels, frozen is fine 4 medium russet potatoes, peeled, cut into 1 - inch cubes 1 cup dried yellow split peas, rinsed 7 cups water or vegetable stock 1/4 cup miso paste

Non-stick cooking spray 2-1/4 pounds russet potatoes, peeled and cut into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2 tablespoons flat leaf parsley, chopped

8 ounce package sharp cheddar, shredded 1/4 cup flour plus 2 tablespoons, divided 1/2 pounds (about two large) russet potatoes 1 tablespoon butter 2 carrots, peeled and diced 1 onion, diced 2 teaspoons salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works too) 3 cups chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2 cups milk 1/4 cup sour cream 1/4 cup jarred jalapenos, diced 2 tablespoons liquid from jalapeño jar 1/2 pound crispy cooked bacon, chopped 1.

1/2 to 1 cup raw cashews, ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns

3 medium - large russet potatoes - peeled, shredded and rinsed with cold water until starch is washed away then patted dry

3 pounds baking potatoes, washed and peeled, cut in quarters (I used russets) 3 tablespoons butter 1 tablespoon minced garlic 1/2 pound (1 cup) ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 3 eggs, lightly beaten separately in small bowl 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano, rubbed

2 1/2 pounds russet potatoes, peeled 1 small yellow onion, peeled 1/4 cup corn starch 1/2 teaspoon salt 1/2 teaspoon ground black pepper

5 large russet potatoes, peeled and cut into chunks (3 1/2 lb.)

2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)

1 cup dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper

1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some *

leeks (white and pale green parts), well rinsed and chopped 2 medium russet potatoes, peeled, cut into 1 / 2 - inch dice 3 to 4 cups chicken / vegetable broth 2 tsp.

500g starchy potato (such as Idaho / russet), scrubbed and cut into 1 cm cubes 300g sweet potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled beets, peeled and diced into 1 cm cubes 2 sticks celery, cut into 1 cm slices

ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon leaves (chopped) 2 cups store - bought turkey breast and legs (skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water

Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly ground pepper, or to taste salt, as needed 1 teaspoon sweet Hungarian paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish

1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the dough is too wet, feel free to add additional flour 2 medium russet potatoes, peeled and chopped 2 cloves of garlic 6 tablespoons of corn starch 1 teaspoon sea salt 1 teaspoon baking powder 1 tablespoon Italian seasoning 1/2 teaspoon red pepper flakes

2 tbs olive oil 1 onion diced 2 garlic cloves minced 1 lb ground Italian sausage 4 cups of water 1 cup cream 2 - 3 cups of milk 2 lbs of russet potatoes peeled and diced 1 lb chopped zucchini Salt and pepper 1 6oz bag baby spinach roughly chopped

6 russet potatoes, peeled and cubed 1 1/2 cups water 4 eggs 1/4 cup chopped onion 1 cup mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon dill pickle juice 1 tablespoon mustard Salt and pepper to taste

The potatoes were like a slightly thicker potato chip: Take a russet, peel them, cut them in half, and very thinly slice them.

3 medium russet potatoes, peeled 2 medium onions, peeled and chopped 3 - 4 carrots, peeled, cut into 1/4 - inch half moons or sliced if small 4 tablespoons sunflower or olive oil 2 tablespoons unsalted butter 6 cups sorrel, stemmed, washed and roughly chopped 3 cups spinach, washed and roughly chopped 1 bunch dill (about 1 and 1/2 cups), stemmed and chopped 1/2 bunch parsley (about 1/2 cup), stemmed and chopped 1 large garlic clove, crushed 4 eggs, lightly beaten * salt red pepper flakes

You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish

5 cups of vegetable broth 1 zucchini, chopped 1 bunch of asparagus, trimmed and chopped 2 russet potatoes, peeled and cubed 1 head of cauliflower, chopped 1 cup of fresh or frozen English peas 1 handful of raw spinach or kale 2 carrots, peeled and chopped 2 tablespoons of raw vegan pesto

So, it's pretty easy for me to peel my cooked Yukon Golds, the Russets are a little harder and I can't see peeling a baked pot.

Ingredients 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg Butter 2 pounds russet potatoes, peeled and cut into 1 / 8 - inch thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

-- 1 densely packed plastic grocery bag filled with fresh nettle tops -1 tablespoon olive oil - 1/2 chopped onion - 1/2 cup chopped shallots - 1/2 cup chopped celery -1 pound russet potatoes, peeled and chopped -4 cups organic chicken bone broth -2 cups of water -1 bay leaf -1 teaspoon fresh thyme -1 tablespoon fresh lemon juice

4 russet potatoes, peeled 2 cups of green peas (frozen works too) 5 large carrots, peeled 5 medium - sized dill pickles,...