服务：四个。
这是对绿豆和蘑菇砂锅的现代演绎，上面有炸洋葱环，这是我童年时代的主食。我已经用烤面包屑代替了洋葱戒指。
这是我小时候拥有的绿豆辣椒的新鲜版本。我通过将蘑菇和洋葱炒在高处上，以使它们保持稳固，以编辑食谱。我将它们放在一边，同时煮汤中的绿豆。加入奶油后，我将所有东西混合在一起，包括面包屑。我把它倒入了一个巴基格菜以重新加热。一切都没有煮熟，因此被重新加热后的品尝非常新鲜。
美味，熟悉但不过分。它被吃掉并获得了称赞。只有批评...观看面包屑的数量。他们可能压倒
I made this almost immediately after receiving the magazine and have made it for almost every Thanksgiving and Christmas since. Make sure you use Low-Salt Chicken Broth and don't be afraid to use other kinds of mushrooms. I've used shitake and portobello (but portobello must be thinly sliced.) The breadcrumbs are what really makes the dish feel like it took a lot more time than it did and they add just the right amount of texture, since you lose a lot of the crisp of the green beans cooking them with this method. Enjoy!
您真的想删除列表吗？？
这不会删除您保存的食谱和文章，只有列表。
This feature has been temporarily disabled during the beta site preview.
为此食谱添加/编辑私人笔记
此注释仅对您可见。再检查一遍
您确定要删除此食谱的笔记吗？
Write a Review