2 potatoes, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
4 large potatoes, peeled and cubed
2 large tomatoes, peeled and sliced
3 stalks celery, chopped
2 large onions, chopped
3 stalks celery, diced
1 teaspoon salt
1 cup diced celery
1 cup sweet corn
3 cubes chicken bouillon
4 slices Cheddar cheese
1/4 cup chopped fresh parsley
Place potatoes and onion into a large pot, close to boiling. Cook over medium heat, stirring occasionally until potatoes are just tender. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large bowl and mash slightly. Serve with carrots, tomatoes, celery, onions, celery, onion, celery, salt and pepper.
In a large bowl, mash potatoes. Blend together rice, peas, green beans and egg into a medium bowl. Mix together bread crumbs, cheese, parsley, potatoes and onion.
Heat 3 tablespoons of the vegetable oil in a large saucepan over medium heat. Cook and stir vegetables in oil until softened. Stir in potatoes, carrots, tomatoes, celery, onion, celery and salt.
Transfer vegetables into a separate bowl and stir corn, chicken bouillon, cheese, parsley and parsley into the bowl with vegetables. Spoon vegetable mixture into a 10x15 inch baking dish and sprinkle with cheddar cheese.
Bake in preheated oven for approximately 20 to 25 minutes, until vegetables are tender and the potato is lightly browned.
I recently discovered a new favorite way to make a cake. This is so easy and great for beginners! I used the tips and tricks of others' successes. I did the following: 1) First, added the milk as soon as I added the butter. 2) added a teaspoon each of dry ingredients (from two eggs) and dry ingredients (from one yolk). This worked very well. The cake was very dense but still had great flavor. The texture was wonderful! I would recommend this recipe to anyone, great to be served as a family dinner or even a nice entertaining piece of cake. Highly recommend it for sure!
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