Preheat oven to 425 degrees.Rinse potatoes, drain on paper towels and pat dry,.Brush 1 T. butter onto bottom and side of a 9 inch pie plate.Toss potatoes with combined remaining 2 T. butter and 1/4 ...
Combine first 5 ingredients in a bowl. Stir fry in oil with the garlic and ginger until brown.Add bell peppers and bamboo shoots. Stir fry until done, about 5 minutes.Add sauce during the last minut ...
Wash cherry peppers and place whole, stems intact, in 1 gallon jar.Fill jar with white vinegar.Let stand at least one week.I've let them soak as long as 3 weeks.You may need to add more vinegar to k ...
Heat butter in a medium stockpot over medium heat.Add the onions, garlic, carrots and celery and cook until soft.Add the water and bring to a boil.Reduce heat and simmer for 20 to 30 minutes. Strain ...
For the sauce: Combine yogurt, Sriracha and cilantro. Set aside.Add to a food processor the black beans, green peppers, garlic cloves, and red onion. Pulse until pureed. I prefer to leave a few semi ...
Heat oil in a 12-inch skillet over medium heat.Layer HALF of the potato, onion and red bell pepper slices in the skillet; season with salt and pepper.Repeat layering with remaining potato slices, on ...
The oven temperature will depend on what else you are cooking at the time (e. g. a roast).Anything between a moderate and high heat will be fine for these potatoes.Grease a baking tin or tray.Wash p ...
Boil potatoes until done. Drain and set aside.Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until ...
Add the spinach, grapes, tea, kiwi, mint and apples to the bowl of a blender.Blend until smooth, adding water if needed to get the desired consistency. Drink with a straw. ...
Cook beans in boiling water 7 minutes or until tender.Drain.Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.Combine the shallots and vinegar, stirring with a whisk.Let vin ...