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Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Classic swivel peeler — potatoes, carrots, apples, asparagus
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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first, you peeled and chop the onions, set them aside. then you take the potato and the carrot, peel them and cut then in bite sizes. you take the chicken breast and cut it in bite sizes you cook the chicken breast until its white almost golden. (it doesnt need to be full cooked) in another pan(it has to be spacy) u cook the onion with the olive oil. add the carrots and the potato and mix them together. then add the chicken. add the water and wait for it to boil. when it starts boils take out the fat that is floating. when the vegetables are tender, turn off the fire. add the curry spice and mix optional u may add a tablespoon of worcestershire sauce, curry powder, ketchup sauce, and apricot jam for taste.