380837 pan potatoes beans chicken peppers too Recipes

chicken breast, butter, fresh corn (about 6 ears ), flour, heavy cream or 1 cup buttermilk, onion, chopped, stalks celery, chopped, boiling potatoes, diced, chicken broth

potatoes, egg, chicken stock, plain flour , dived in half, turmeric, salt, oil (for frying )

potato, egg, salt, pepper, mushrooms, onions, olive oil, butter

whole wheat angel hair pasta, extra virgin olive oil, divided, garlic cloves, minced, peeled shredded sweet potatoes (about 1 medium), red bell pepper, thinly sliced, diced plum tomato, water or 1/2 cup vegetable broth, chopped fresh parsley (or 2 tsp dried ), chopped fresh tarragon (or 1 tsp dried ), white wine vinegar or 1 tbsp lemon juice, kosher sea salt, crumbled goat cheese or 1/2 cup parmesan cheese

potatoes, crushed red pepper flakes (optional), salt & pepper, to taste, vegetable oil, for frying, sour cream, fresh chives, finely chopped

potatoes, salt, black pepper, celery, hard-boiled eggs, red onion chopped, bell pepper chopped, dijon mustard, low fat sour cream, canola mayonnaise, sugar, vinegare

chicken breasts, diced, low sodium chicken broth (or 10 14oz cans), low sodium soy sauce (1 15oz bottle), garlic, chopped, sugar, hot sauce (i use asian chili sauce), cornstarch, water, red bell peppers, chopped, green bell pepper, chopped, poblano pepper, diced, onions, diced, mushroom, diced, sesame oil

chicken breast tenders, sliced onion, vertically sliced red bell pepper (about 1 medium), olive oil, salt, black pepper, presliced exotic mushroom blend (such as shiitake, cremini, and oyster), marsala wine

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

olive oil, lemons, 1 thinly sliced, 1 juiced, garlic, minced, kosher salt, freshly ground black pepper, trimmed green beans, red potatoes, quartered, chicken breasts (bones left in, with skin -about 3 1/4 lb)

potatoes, green bell pepper, red bell pepper, yellow bell pepper, boneless, skinless chicken breasts or the equivalent amount of alternative cut of boneless chicken, if desired, olive oil, italian sausage links, salted butter, sliced jalapenos (sizes will vary) or approximately 1 fresh jalapeno, sliced, italian seasoning or 1/4 tsp combined dried basil and oregano, freshly ground black pepper, all-purpose flour, dry cooking sherry, beef stock, cooked egg noodles or fettuccine, as an accompaniment, optional

potatoes (small to medium size), broth (chicken or veggie), white pepper (powdered ), cumin, stalk parsley, avocado, lime

potatoes, cooked chicken, low sodium chicken broth, carrot, stalk celery, frozen peas, flour

potatoes , cooked till tender and cubed, salt, black pepper, freshly ground, white wine vinegar, dry mustard, olive oil, mayonnaise, ham , cut into thin julienne strips, gherkins, well drained and cut into thin julienne strips, fresh chives, chopped

potatoes, peeled, heaping tbsp flour, salt and pepper to taste, eggs, olive oil

potatoes, onion, green, red or yellow) pepper. you only need 1 unless you just enjoy the colors of all peppers ., salt to taste, pepper to taste, i love my lawry s!) lawry s garlic and seasoning salt to taste, vegatable oil

potatoes, water, green peppers , roasted in oven or broiled or held over flame until blackened and blistered completely and immediately sealed in a resealable plastic bag, equal amounts of butter and oil, about a tbsp each, yellow spanish onion, chopped, adobo seasoning, cumin, oregano, dried, garlic minced, several grinds of fresh black pepper, diced green chiles, sour cream, milk, grated jack cheese, fresh scallions, trimmed and chopped, white and green