Peel the potatoes and cut them into thin slices. Heat the olive oil in a large, thick-bottomed pan. Add the potatoes and onions, with a little salt and pepper and mix well. Reduce the flame and fry the potatoes for 15-20 minutes, stirring from time to time, so that they do not stick to the bottom of the pan.

The new menu includes sesame shrimp, chicken and waffles, and a truffle cheeseburgerThe restaurant& 39;s steak is a standout.Located at the top of swanky Via Rodeo in Beverly Hills, 208 Rodeo restaurant has created a new winter menu.Open for over 25 years, the iconic eatery in the 90210 serves European inspired California cuisine al fresco on the patio overlooking the Beverly Wilshire Hotel as well as inside in the romantic and elegant dining room.

Chicken Parmesan for two, in one speedy skillet with zero fuss -- how can you lose? This is the ultimate weeknight meal where leftovers will be unheard of.MORE+LESS-1/4cup Progresso™ Italian style panko crispy bread crumbs2boneless skinless chicken breasts (6 oz each)1/2teaspoon Italian seasoning1/4teaspoon crushed red pepper flakes1 1/2cups Muir Glen™ organic tomato basil pasta sauce (from 25.

Get more veggies in your Pad Thai without sacrificing any of that yummy noodle flavor with this fun and fresh recipe.MORE+LESS-Updated September 20, 20163tablespoons vegetable oil3medium peeled carrots, julienne peeled or spiralized (2 cups)2medium zucchini, julienne peeled or spiralized (2 cups)2cloves garlic, finely chopped1/4teaspoon crushed red pepper flakes20oz boneless skinless chicken thighs, cut into bite-size pieces6green onions, whites and greens separated, sliced on the bias2tablespoons packed brown sugar1/4cup chopped fresh cilantro leaves2tablespoons chopped fresh mint leavesHide Images1In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.

We all scream for ice cream (cake). Keep the oven off and make this simple DIY ice cream cake that tastes just like the real thing.MORE+LESS-Updated October 5, 20171tub (1.5 quarts) chocolate ice cream1package (14.2 oz) Oreo cookies, crushed1jar (12.8 oz) hot fudge topping1tub (1.5 quarts) vanilla ice cream24oz frozen whipped topping, thawedBetty Crocker™ candy sprinkles and Rainbow Candy ChipsHide Images1Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes.

In a large bowl, mix the ground walnuts, breadcrumbs, cinnamon, sugar, vanilla sugar and rum essence. Melt the 200 g butter in a saucepan. Line a tray (35/25 cm) with baking paper. Place the first sheet in tray and grease well with butter. Proceed in the same way with the following 2 sheets. the sheets taking care that at the end you have 2.3 sheets superimposed and greased with butter.