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Ina Garten shares her favorite recipe and tips for home cooks. Welcome to Dining With the Stars, a series where we sit down with celebrities and chefs to discuss all things food. Grab a seat at ...
We’ve included our favorite classics here, like our garlic mashed potatoes, our Ruth’s Chris Steak House sweet potato casserole, our vegetarian mushroom gravy, or our potatoes au gratin. They ...
Ina Garten The 1770 House East Hampton, NY: 9 EV209 The Classics Prime Rib Brian Boitano House of Prime Rib San Francisco, CA: 9 EV209 The Classics Veal Parmigiano Emeril Lagasse Il Vagabondo New York, NY: 10 EV210 Guilty Pleasures Gravy Frites Michael Symon The Greenhouse Tavern Cleveland, OH: 10 EV210 Guilty Pleasures Bread Pudding Sunny Anderson
Brown ground beef with onion in 12-inch skillet, stirring occasionally, 8 minutes or until onion is tender; drain if desired. Stir in chili powder and cook 30 seconds. Stir in beans and Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through.
Ingredients. 3 large russet potatoes, sliced. 1 pound ground beef, browned and seasoned. 2 onions, sliced, rings separated. 1 can diced tomatoes. 1-½ green bell peppers, chopped
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The dish is a potato-based dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other herbs and spices is stuffed. Once prepared, the obloid mass is dredged in flour and deep-fried. Potato flour is often added to give greater consistency to the
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