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Recipe by: mercan
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See below ingredients and instructions of the recipe
1/4 c Olive oil 8 oz Potatoes, peeled, 1" cubed
1 c Onion, chopped 3/4 c Italian parsley, chopped
1 lb Green beans, trimmed, halved 1 cn Italian tomatoes, 28 oz can,
1/4 ts Cayenne pepper -drained, juices reserved,
8 oz Zucchini, cut 1" slices -chopped
Heat oil in a large non-stick skillet. Add onions and saute 5
minutes. Add green beans and cayenne pepper and saute about 3 minutes
until onion is translucent. Add zucchini, potatoes and parsley. Pour
tomatoes and the juices over vegetables, bring to boil. Reduce heat,
cover and simmer until potatoes are tender, stirring frequently,
about 45 minutes. Season with salt pepper. Can be served warm or at
room temperature.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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