Search results
5 days ago · Preheat the oven to 350°F—heat olive oil in a large Dutch Oven over medium-high heat. Sear the roast for 2 minutes on each side to brown, then remove and set aside. Without cleaning the pot, add the onion and cook, stirring constantly for 3 minutes or until translucent. Add garlic and stir for another 2 minutes.
3 days ago · In a large roasting pan, toss the potatoes with ¼ cup of the oil, half the garlic, and ¼ teaspoon each of salt and pepper. Put in the oven for 15 minutes. Stir once. Meanwhile, coat the swordfish with the remaining ¼ cup of oil, garlic, ¼ teaspoon each of salt and pepper, and the rosemary.
5 days ago · In a large skillet over medium-heat, add olive oil, diced ham, onion, garlic, and salt and pepper to taste. Saute for approximately 8 minutes until the onions are softened and the ham is crispy. Turn the heat off, then add the cubed potatoes, bechamel sauce, and one cup of the cheddar cheese to the skillet. Mix well.
4 days ago · Wash the potatoes well and place them in a large stockpot. Cover the potatoes with cold water and add the sea salt. Boil the potatoes until just cooked through, about 20 minutes. (Add water if too much evaporates) Pour off the water and rest the potatoes on the stove on a very low heat until all water has evaporated and the potatoes are covered ...
4 days ago · Heat the cooking oil over a medium high heat in a medium (24cm 9-10") saucepan. Sear the top of the potatoes until they are a deep golden colour in the oil, this should take between 3 and 5 minutes. Flip over the potatoes and then add in the butter and sprig of thyme, cook the potatoes for 5 minutes in the butter.
5 days ago · Heat olive oil and butter in a large skillet over medium-high heat. Add the pork chops and sear for 5 minutes when the butter melts on each side. Remove from the pan and set aside. Without cleaning the pan, add sliced mushrooms and sliced yellow onion and cook until golden brown and caramelized.
3 days ago · Here are the simple ingredients you will need to make this casserole recipe: 2½ pounds of Yukon gold potatoes, washed (about 8-9 potatoes) 2 pounds of lean ground beef; 1 cup of finely diced sweet yellow onion; 1 tablespoon of minced garlic; 1 (10.5-ounce) can of cream of mushroom soup (I used the Great Value brand) 1 cup of half and half
