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Add the garlic, bacon, onions, and rosemary. Cook, stirring frequently, until the onions are golden and the bacon is crisp, 10 to 12 minutes. Remove the bacon and onion mixture to a plate with a ...
COOK potatoes and bacon in large skillet on medium heat 8 to 10 min. or until bacon is crisp and potatoes are tender, stirring occasionally; drain. Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13x9-inch baking dish sprayed with cooking spray. WHISK cream cheese spread, eggs and pepper in medium bowl until blended.
The thick-cut fries are called pommes Pont-Neuf [7] or simply pommes frites (about 10 mm or 3 ⁄ 8 in); thinner variants are pommes allumettes (matchstick potatoes; about 7 mm or 1 ⁄ 4 in), and pommes paille (potato straws; 4 mm or 1 ⁄ 8 in).
Potato dumplings with a filling of onions and pork or bacon. Kugel: Ashkenazi Jews, Europe A pudding or casserole made from egg noodles or potatoes. Kugelis: Lithuania: Potatoes, bacon, milk, onions, and eggs, baked in a low casserole dish. Latka: Eastern Europe: In Ashkenazi cuisine, a potato pancake made with grated potato. Lefse: Norway
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .
Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired. Add additional broth, if needed, until desired consistency is reached.
Peel and slice up the potatoes into about ¼ disks. Add them into the zipper bag and drizzle the oil into it, then add the spices and shake it up, until all the taters are evenly coated!
Fill the potato skins with bbq pork and top with shredded cheese. Return the potato skins back to the oven and cook until cheese has melted. Top with sour cream, bacon, and green onions. Serve ...