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  2. Miranda Lambert and Brendan McLoughlin's Relationship Timeline. Read article. Instructions. Preheat the oven to 350 degrees. Place the potatoes in a pot of cold salted water.

  3. Do Not Break The 4 Golden Rules Of Making Scalloped Potatoes

    www.aol.com/lifestyle/not-break-4-golden-rules...

    2: Don’t Skip The Steep. Every star needs a good back-up singer, and these potatoes would be nothing without the cream sauce that surrounds them, infusing them with richness and flavor.

  4. Best Bites: Mini scalloped potatoes - AOL

    www.aol.com/lifestyle/best-bites-mini-scalloped...

    Thinly slice the potatoes a little less than 1/8 inch thick (a mandoline works well) and add to the cheese mixture. Add 1 teaspoon salt and a pinch of black pepper and toss to combine.

  5. Gratin - Wikipedia

    en.wikipedia.org/wiki/Gratin

    Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. [8] In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin.

  6. Enchilada - Wikipedia

    en.wikipedia.org/wiki/Enchilada

    The next layer in the recipe is the 'curtido' layer which includes more vegetables (cabbage, beets, onions, and carrots). After this is two or three pieces of sliced hard boiled egg, then thin sliced white onion, and finally a drizzle of mild red salsa. The dish is topped with either queso seco or queso fresco and garnished with cilantro. [29]

  7. Green sauce - Wikipedia

    en.wikipedia.org/wiki/Green_sauce

    Spanish salsa verde used with hake and clams. Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian chimichurri.

  8. Salsa verde - Wikipedia

    en.wikipedia.org/wiki/Salsa_verde

    Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.

  9. The Secret To Making The Best Scalloped Potatoes - AOL

    www.aol.com/news/never-mistake-scalloped...

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