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August 2018

Potato Recipes

Preserving Recipes

Mango and Tamarind Chutney

Mango and Tamarind Chutney Recipe
1/2 c Dried tamarind pulp packed or 1/2 c Fresh lime juice strained 1/2 cup water 2 1/2 c Water...

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Broccoli Amandine Recipe

Broccoli Amandine recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Broccoli Amandine recipe  PDF


4 Idaho potatoes
3 tb Vegetable oil
1 Onion, chopped
1 Garlic clove, mashed
10 oz Pkg frozen broccoli spears
1 1/8 c Chicken broth
1 ts Vinegar
1 tb Cornstarch
1 tb Soy sauce
1/3 c Toasted slivered almonds
1/2 c Chopped pimientos
Scrub potatoes well. Dry, then prick with a fork. Bake in a 425 degree F. oven 55 60 minutes, until soft. In medium saucepan heat oil saute onion and garlic until onion is tender. Add broccoli, chicken broth and vinegar. Bring to a boil. Cover. Cook 2 3 minutes, until broccoli is crisp tender. Mi cornstarch with soy sauce, stir into pan return to boiling, boil 1 minute. Just before serving, stir in almonds and pimiento. Cut an ' ' in the top of each potato with tines of a fork, then push up some of the potato with slight pressure of the finger. Spoon topping over each blossomed potato. Nutrition (per serving): 460 calories Saturated fat 2 g Total Fat 17 g (34 of calories) Protein 11 g (9 of calories) Carbohydrates 66 g (57 of calories) Cholesterol 0 mg Sodium 702 mg Fiber 3 g Iron 4 mg Vitamin A 1661 IU Vitamin C 98 mg Alcohol 0 g Source: The Idaho Potato Commission

Broccoli Amandine recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
456 people have voted
Last Reviewed on 2018-08-19



Sunday, Aug 19 2018 Download & Print Broccoli Amandine recipe  PDF   Potato recipes RSS   Thumsb up

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2 1/2 lb Crookneck squash 1/4 c Butter 1 tb Olive oil 1 Onion medium, chopped fine 1/2 c Water chestnuts finely chop 1 ts Salt 1/2 ts Pepper Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mi thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: Clarita's Cocina ...

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