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Recipe by: lita
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See below ingredients and instructions of the recipe
1/4 c butter
1 1/4 lb russet potatoes, peeled, cut
- into 1; /2-inch pieces
1 c onion, chopped
2 cloves garlic, finely
-chopped
1/4 c water
2 ts chopped fresh rosemary or 1
-teaspoo; n dried rosemary
1 ts maggi® instant chicken
-bouillon, in; stant beef bo
1/4 ts salt
1/8 ts ground black pepper
MELT butter in large, heavy saucepan over medium heat. Stir in potatoes,
onion, garlic, water, rosemary, bouillon, salt and pepper. Bring mixture to
a boil. Reduce heat to low; cook covered, stirring occasionally, for 20 to
25 minutes or until potatoes are tender.
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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