Chop the tomatoes and add them to
the pot along with the potato, onions, carrots, and green beans.
Not exact matches
After the vegetables have simmered for 30 minutes, add the beef and all pan juices from the skillet to the stock
pot,
along with the
potatoes, tomato paste, bay leaf, and 4 cups of beef or chicken stock.
Reserve a few tablespoons of chopped onion to garnish the finished
potatoes and add the remaining onion to the
pot along with the garlic.
With a slotted spoon, transfer 1/2 -3 / 4 of the boiled potatoes (depending how chunky you like your soup) to blender along with remaining ingredients and 2 - 3 cups of the broth from the pot (or enough to puree the leek and potato mixtu
With a slotted spoon, transfer 1/2 -3 / 4 of the boiled
potatoes (depending how chunky you like your soup) to blender
along with remaining ingredients and 2 - 3 cups of the broth from the pot (or enough to puree the leek and potato mixtu
with remaining ingredients and 2 - 3 cups of the broth from the
pot (or enough to puree the leek and
potato mixture).
Peel and cube the sweet
potatoes and add them to the
pot along with the broccoli stalks, stems, and the chicken broth.
I peeled and cubed the
potatoes and put them,
along with the cauliflower florets and chicken broth, into the instant
pot and cooked them on high pressure for 8 minutes (I wanted them very soft, but probably 6 minutes would have worked)
with quick release.
Boil the
potatoes in a large
pot of water
along with 1 tsp sea salt for 10 - 12 minutes.
Drain and place the
potatoes back in the
pot along with a few cloves of smashed garlic.
Scoop sweet
potatoes out of skin and add to
pot along with stock and chickpeas.
Cover the
potatoes with water in a heavy - bottomed
pot along with two teaspoons of table salt.
Break corn cobs in half and add to
pot along with corn kernels,
potato, coconut milk, lime zest, and 1 1/2 cups water.
Add the mixture to the
pot,
along with the remaining broth, carrots, sweet
potatoes, salt, and cayenne (if using).
The waste - reduction organisation Wrap says 1.3 million unopened yoghurt
pots are dumped every day,
along with 440,000 ready meals, 5,500 whole chickens, 4.4 million apples, 5.1 million
potatoes and 1.6 million bananas.
Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the
pot along with the chopped sweet
potatoes, jalapeno and the remaining red onion.
When tomato / bean mixture is smooth, add to
pot of onion mixture
along with remaining beans, quinoa, tomato paste, water, sweet
potato.
I wanted to call this recipe sweet po - tacos or something
along those lines, but more than layering a baked sweet
potato with typical veggie taco toppings, what this is really about is the value of cooking up a big old
pot of beans.
Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the
pot along with the chopped sweet
potatoes, jalapeno and the remaining red onion.
The day before you want to serve this
potato salad, place the
potatoes in a
pot and
along with cold water that covers the
potatoes by about two inches.
Drain well and return the
potatoes to the
pot,
along with the milk and 1 tablespoon of the butter.