How To make French Country Potato Salad with Turkey
1 pk 9 oz frozen french cut green
-beans 1 lg Baking potato (about 1/2 lb)
-cut into 2 1/2x1/2x1/2 inch -strips 1 c Water
4 oz Cooked turkey breast, cut
-into 2 1/2x1/2x1/2 inch -strips (3/4 cup) 3 tb Chopped fresh parsley
1 ts Dried basil
1/2 ts Dried sage
1/4 ts Chicken flavour bouillon
3 tb Prepared lowcal Italian
-salad dressing 1. Cook green beans according to directions; drain.
2. In a large non-stick skillet, combine the potato strips and 3/4
cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and bouillon; cook until thoroughly heater. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing. Serve immediately.
How To make French Country Potato Salad with Turkey's Videos
How to make French Potato Salad with Alison Arngrim (Nellie Oleson)!
Alison Arngrim (Nellie Oleson from Little House On The Prairie) shows how to make French Potato Salad!
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How to Make Potato, Green Bean and Tomato Salad
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How to make Homemade Potato Salad
New Orleans native Charlie Andrews demonstrates on how to make potato salad. This recipe serves about 4 people, and it is delicious. Hope you all will give this southern classic a try.
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Perfect Potato Salad - How to Make a Classic American Potato Salad Recipe
Learn how to make a Perfect Potato Salad! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Classic American Potato Salad recipe!
Venezuelan Traditional Potato Salad | Country No. 30 | Cooking Around The World
Ensalada Rusa (traditional Venezuelan potato salad) originates in Spain around 1500 AD and had been a staple in Venezuela now for at least 200 years. The potato, onion, carrot and beetroot are the base of the salad, with many families choosing to add other vegetables of choice. I have added broccoli, spinach and Italian flat leaf parsley, to get some greenery into my salad. But you can add what ever you have in your fridge. This is a great summer salad for BBQ's. So.....let's get cooking.
Ingredients:
3 potatoes peeled, cubed and par boiled
1 large carrot cubed and par boiled
1 and 1/2 beetroot boiled gently for 40 minutes ( cubed and then marinated in 1/4 cup each of sugar, water and malt vinegar)
1 bunch of spring onions or 1/2 a red onion diced finely
1/2 head of blanched broccoli
1/2 cup chopped Italian flat leafed parsley
1/2 cup of chopped spinach leaves
2 hard boiled eggs chopped
3 tbsp mayonnaise
1 tbsp mustard Dijon
Salt and pepper to taste
Refrigerate
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Traditional Gravy for Thanksgiving | Chef Jean-Pierre
Hello There Friends, Today I will be showing you a more Traditional route towards a Gravy Sauce than last year. It turns out much lighter than last year as I use white wine and Chicken Stock. I have impressed myself this year with my Gravy! A must try this year for anyone! Let me know what you think in the comments below!
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Chapters:
0:00 Intro
1:09 Mise en Place
4:35 Start Caramelizing
9:00 Start Adding Everything Else
12:10 Flour Trick
14:00 Let Everything Cook
15:25 Finishing the Gravy
24:45 Outro
25:40 Reheating