Drain the green beans and add them to
the potatoes in a large serving bowl.
Not exact matches
Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together
in a
serving bowl large enough to hold all the
potatoes.
Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter
in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced
potatoes, apples, and onion mixture
in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until
potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before
serving.
2) Simply put, I had to use too many dishes - a
large bowl for marinating my chicken (
large bowl morphed into a zip lock bag, but I'm still washing the
large bowl), a flat pan to roast the sweet
potato (
in the oven), frying pan to cook the chicken, another
bowl to mix the chick pea «salad» (more on that later) and then a plate to
serve it all on.
Optional: before
serving, use the
large mixing
bowl to cover the chicken and sweet
potatoes in the sauce too.
Toss
potatoes, kale, and peanut sauce together
in a
large bowl and
serve immediately.
Toss the salad leaves, peppers, chicken and
potatoes in a
large bowl, drizzle the dressing over, then
serve immediately.
Keep warm
in the oven until
serving time, then place on hot plates (rinse plates under very hot water and dry well), or
serve in a
large heated
bowl, topped with a teaspoon of cold butter that will melt into a well on top of the
potatoes.