an on medium heat. Saute onion til barely golden brown on
Saute onions until tender and golden.
Add Oxo cubes, boiling water, tarragon& potato.
Simmer, uncovered, until potato is cooked (20 min?).
Puree in a blender or use a hand blender if available.
Return to pot, add vinegar and bring to a boil.
Reduce heat, stir in cream (salt& pepper and some green parsley as well).
Serve and top with cheese cubes and chopped peanuts.
Peel onion and sweet potato and dice into 1/2
melt butter and saute the onion for about 5 minutes or
oat of oil. Slice the potato into very thin slices with
Preheat oven to 350 degrees.
Spray non stick cooking spray on bottom and sides of large casserole dish or casserole pan.
Empty and mix all ingredients ( except potato chips ) directly into the casserole dish/pan and spread evenly.
Cover with foil and bake 30 minutes until dish starts to bubble at sides.
Remove foil and cover casserole with small smashed bits of potato chips.
Resume cooking uncovered for 15 minutes more.
Saute garlic in oil until brown.
Add onion, potato, rice, water and parsley; stir.
Bring to a boil and let simmer for 1 hour, stirring occasionally.
Serves 4 people.
In a large skillet, cook sausage until no longer pink. Add onion, pepper, garlic and basil and cook 5 minutes longer over medium heat. In a 13 x 9 x 2-inch nonstick baking pan or dish prepared with cooking spray, use half of the potato slices, layering flat in the bottom of baking pan. Using half of sausage mixture, layer over potatoes. Using half of the cheeses, layer Mozzarella, then cheese cubes. Repeat layers in the same order with the remaining half of potatoes, sausage and cheese.
Heat oil in a pot and saute garlic until golden brown.
Add onion, potato, rice, broth, parsley, and 2 cups water.
Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
Add more water if soup appears too thick.
Stir in cheese and serve.
Scrub potatoes; cut into wedges or quarters.
Coat wedges with oil.
Put onion soup mix and potato wedges into a large Ziploc bag.
Shake well.
Lay wedges on cookie sheet.
Bake in oven at 375\u00b0 for 45 minutes to 1 hour.
Layer half the potatoes and half the onions in a greased 10 x 6 x 1 3/4-inch baking dish.
Sprinkle generously with salt and pepper.
Combine milk, pimiento and parsley; spoon half the mixture over onion-potato layer; repeat layers.
Cover.
Combine bacon, potatoes and onion.
Add salt, pepper, dry mustard, sugar, water, vinegar and egg to bacon drippings.
Cook mixture until egg thickens.
Pour over bacon-onion-potato mixture and heat until liquid is absorbed.
Makes 6 to 8 servings.
In large non stick skillet, fry bacon until crisp. I prefer to fry bacon first, then break it up, or you can cut bacon into chunks, then fry. Drain bacon, leaving 1 tablespoon fat.
Add onion and potatoes and cook until heated through.
Break eggs in small bowl and whisk together.
Add eggs to onion, potato mixture.
With a rubber spatula, gently combining ingredients. until eggs set. Add cheese and bacon and continue heating until melted.
Immediately serve on warmed plates and top with toppings as desired.
Ok, dinner served.
n large skillet and saute onion, leek and apples about 15
00b0. Brown the ground beef, onion and green pepper in skillet
Mix crushed potato chips and parsley in shallow bowl.
Beat egg and Worcestershire sauce in another shallow bowl.
Heat oil in 10-inch nonstick skillet over medium-low heat.
Dip chicken into egg mixture, then coat with potato chip mixture.
Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
Heat the oil in a large saucepan over a medium flame.
Add the onions and cook gently for about 20 minutes or until well softened and golden, stirring occasionally.
Add the sugar and vinegar, stir well and allow to cook for a further 10 minutes.
Add the diced potato, ham, seasoning, stock, thyme and pepper; simmer gently for 30 minutes or until the potato is cooked through.
Add the peas about 10 minutes before the soup is cooked.
Add the cream, serve, and sprinkle with the parsley.
Melt butter in a large pan.
Add onion, potato and carrot. Cover and cook over low heat for 5 to 10 minutes.
Add broth, salt and pepper; simmer until vegetables are tender.
Remove from heat.
Puree half the mixture in a blender or mash, then return pureed soup to pan.
Stir in cream.
If desired, garnish each bowl with dill.
ll ingredients for the GREEN ONION POTATO PUREE, except for the mashed
not the reserved tips), the onion, garlic, potatoes and a little