CRUSHED INTO SMALL PIECES RECIPES

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CRUSHED LEMON POTATOES RECIPE - FOOD.COM



Crushed Lemon Potatoes Recipe - Food.com image

This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but you can easily use any potato and cut into smaller pieces, if necessary.

Total Time 1 hours

Prep Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fingerling potato (or other potatoes, cut into small pieces)
3 cups lemon juice
1 cup unsalted butter, slightly softened
2 teaspoons finely chopped lemon zest
salt and pepper
3 tablespoons chopped fresh parsley

Steps:

  • Roast potatoes in oven with small amount of oil until done. Cut in half.
  • Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
  • Let cool.
  • Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
  • Season with salt and pepper.
  • Heat a few tablespoons of the butter in a large saute pan over medium heat.
  • Add the potatoes and saute for a few minutes.
  • Fold in the parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 533.6, FatContent 46.2, SaturatedFatContent 29.2, CholesterolContent 122, SodiumContent 16.5, CarbohydrateContent 34, FiberContent 3.7, SugarContent 5.8, ProteinContent 3.2

BEST GLUTEN-FREE CHOCOLATE GANACHE TART RECIPE - HOW TO ...



Best Gluten-Free Chocolate Ganache Tart Recipe - How To ... image

Looking for an easy chocolate tart recipe? This Gluten-Free Chocolate Ganache Tart Recipe from GoodHousekeeping.com is the best.

Provided by The Good Housekeeping Test Kitchen

Categories     gluten-free    dessert

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 9

1 c. shredded sweetened coconut
1 c. salted gluten-free pretzels, crushed into small pieces
1/2 c. rice flour
1/2 c. coconut oil, melted
3 tbsp. brown sugar
2 tbsp. unsweetened cocoa
1 c. coconut milk
6 oz. vegan dark chocolate, finely chopped
Pomegranate seeds, for garnish (optional)

Steps:

  • Preheat oven to 375°F. Grease 9" tart pan with removable bottom.In large bowl, combine shredded coconut, pretzels, rice flour, coconut oil, sugar, and cocoa. Transfer to prepared tart pan. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 10 minutes. Cool completely on wire rack. In small saucepan, heat coconut milk on medium until just bubbling at edges, whisking occasionally. Place chocolate and pinch salt in medium heatproof bowl. Pour hot coconut milk over chocolate. Let stand 5 minutes. Gently whisk until smooth. Pour into tart shell. Refrigerate, uncovered, 2 hours or until set. To serve, top with pomegranate seeds, if desired. Can be made up to 2 days ahead. Once set, cover with plastic and keep refrigerated.

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