looking for sbarro recipe

[Scoot]

I use to live in Long Beach, CA while I went to college and I worked at Lakewood Mall in Lakewoods,CA. I use to order one of their side dishes that had string/green beans and herb potatoes. Can't really remember too much more about it but I do remember it was very delicious. They do not make it by me in WI or MN. Please help with any info if you can. Thanks

[Bet Cocker]

it is red skin potato par-boiled mixed in a viningar and oil dressing with defrosted green beans added
try adding a little chopped red onion and grape tomatoes

[Kitchen Witch]

Here's an easy recipe - not from Sbarro tho - and you can add the beans easily -

8 med. red potatoes
1 large garlic clove, minced
3 tbs olive oil
1 ¼ tsp oregano
1 ¼ tsp crushed rosemary
¼ tsp salt
¼ tsp red pepper flakes

Directions
Pre-Heat Oven to 425°
Line a jelly roll pan with foil. Scrub and quarter the unpeeled potatoes. Coat with garlic, oil and seasonings.
Arrange in a single layer in the pan.
Bake for 30 minutes, turn potatoes then bake until golden brown.


4 med potatoes, cut in half lengthwise
1/4 C butter
1 envelope Italian salad dresssing mix
1/3 C grated Parmesan cheese

Spread butter on potato halves. Sprinkle salad dressing and cheese over potatoes. Bake on greased baking sheet,cut side down, for 45 minutes at 400 degrees.



1 Lb green beans
4-5 carrots, sliced
6 potatoes
1 med onion
juice of 1 lemon
olive oil
salt and pepper to taste
fresh parsley


Use fresh veggies. Cut and cover with water. Cook about 15 minutes or until tender but not mushy. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley




also - Potatoes with String Beans

2 1/2 lbs. Red Potatoes
2 lbs. frozen String Beans, thawed
1 lb. Red Onions
4 oz. Olive Oil
3 oz. White Wine Vinegar
1 teaspoon Oregano
1 tablespoon Salt
1 teaspoon White Pepper

Wash potatoes and cut in half. Place in large pot and cover with
water. Bring to a boil. Cook for about 15-20 minutes or until soft.
Drain and place on a flat pan. Cool in refrigerator for 1 hour.

Meanwhile, bring quarts of water to a boil. Add string beans and
cook for 3 minutes. Drain and cool in refrigerator.

Peel onions and cut in half. Slice halves the long way into
1/4 inch slices.

Combine cooled potatoes, string beans, and onions in a large
bowl. Mix remaining ingredients as a dressing, and pour over all.
Mix well being careful not to break potatoes.


Hopefully you can tweak these into what you are looking for.

KW

[Kitchen Witch]

I've got more for you -

2 tablespoons olive oil
3 tablespoons butter
1 ham hock
2 pounds fresh green beans, trimmed
12 small red potatoes
1 (.4 ounce) packet dry vegetable soup mix
1 tablespoon white sugar
1 tablespoon ground black pepper

Heat the oil and butter in a large pot. Place ham hock in the pot, and brown on both sides. Reduce heat to low. Place green beans and potatoes in the pot, and pour in enough water to cover. Mix in soup mix, sugar, and pepper. Simmer 1 hour, or until beans and potatoes are tender. Remove hock and shred meat into pot before serving.



•1 1/4 Pounds Baby Red Potatoes, with skin
•1/2 Pound Green Beans
•1 Tablespoon Sea Salt for the blanching water
•2 Tablespoons unsalted Margarine
•3 Tablespoons Olive Oil
•Zest of 1/2 of a Lemon, julienned
•large bowl filled with water and ice
•Sea Salt to taste
•Ground Pepper to taste

Put the washed whole potatoes in a large pot of cold water. Bring to a boil and cook for 10-15 minutes. The potatoes should be tender but still firm enough to not fall to pieces when cut. Strain and rinse under cold water until cool.
Cut the green beans in half and chop off the ends. Bring a large pot of water to a boil, add the sea salt and blanch the green beans for only 3-4 minutes. After the 3-4 minutes, remove them from the water and dump the beans into an ice bath. Swirl it around to stop the beans from cooking, then pull them out of the water and set aside.

Cut the potatoes into wedges. Heat a large pan on high heat and add the margarine and olive oil. As soon as the margarine is melted dump in the potatoes and arrange so that there is only one layer. Saute for 2-3 minutes until golden on one side. Toss the potatoes and let them fry again for another minute. Continue until most of the potatoes are completely sauted. Add in the lemon zest and saute for another minute. Add in the beans and toss again with the salt and pepper. When the beans have warmed remove from heat.


2 1/2 lbs. Red Potatoes
2 lbs. frozen String Beans, thawed
1 lb. Red Onions
4 oz. Olive Oil
3 oz. White Wine Vinegar
1 teaspoon Oregano
1 tablespoon Salt
1 teaspoon White Pepper

Wash potatoes and cut in half. Place in large pot and cover with
water. Bring to a boil. Cook for about 15-20 minutes or until soft.
Drain and place on a flat pan. Cool in refrigerator for 1 hour.

Meanwhile, bring quarts of water to a boil. Add string beans and
cook for 3 minutes. Drain and cool in refrigerator.

Peel onions and cut in half. Slice halves the long way into
1/4 inch slices.

Combine cooled potatoes, string beans, and onions in a large
bowl. Mix remaining ingredients as a dressing, and pour over all.
Mix well being careful not to break potatoes.

[Kitchen Witch]

I've got more for you -

2 tablespoons olive oil
3 tablespoons butter
1 ham hock
2 pounds fresh green beans, trimmed
12 small red potatoes
1 (.4 ounce) packet dry vegetable soup mix
1 tablespoon white sugar
1 tablespoon ground black pepper

Heat the oil and butter in a large pot. Place ham hock in the pot, and brown on both sides. Reduce heat to low. Place green beans and potatoes in the pot, and pour in enough water to cover. Mix in soup mix, sugar, and pepper. Simmer 1 hour, or until beans and potatoes are tender. Remove hock and shred meat into pot before serving.



•1 1/4 Pounds Baby Red Potatoes, with skin
•1/2 Pound Green Beans
•1 Tablespoon Sea Salt for the blanching water
•2 Tablespoons unsalted Margarine
•3 Tablespoons Olive Oil
•Zest of 1/2 of a Lemon, julienned
•large bowl filled with water and ice
•Sea Salt to taste
•Ground Pepper to taste

Put the washed whole potatoes in a large pot of cold water. Bring to a boil and cook for 10-15 minutes. The potatoes should be tender but still firm enough to not fall to pieces when cut. Strain and rinse under cold water until cool.
Cut the green beans in half and chop off the ends. Bring a large pot of water to a boil, add the sea salt and blanch the green beans for only 3-4 minutes. After the 3-4 minutes, remove them from the water and dump the beans into an ice bath. Swirl it around to stop the beans from cooking, then pull them out of the water and set aside.

Cut the potatoes into wedges. Heat a large pan on high heat and add the margarine and olive oil. As soon as the margarine is melted dump in the potatoes and arrange so that there is only one layer. Saute for 2-3 minutes until golden on one side. Toss the potatoes and let them fry again for another minute. Continue until most of the potatoes are completely sauted. Add in the lemon zest and saute for another minute. Add in the beans and toss again with the salt and pepper. When the beans have warmed remove from heat.