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Potatoes, Reblochon cheese, lardons and onions. Tashmijab: Svaneti, Georgia: A variant of mashed potatoes with sulguni cheese. Tater Tots: United States: Potato pieces formed into small cylinders and deep fried (similar to hash brown). Tombet: Spain: Sliced potatoes, eggplant, and red bell peppers previously fried in olive oil, served in a low ...
Raclette with boiled potatoes, pickles and onions. Raclette (/ r ə ˈ k l ɛ t /, French: ⓘ) is a dish of Swiss [1] [2] [3] origin, also popular in the other Alpine countries (France, Italy, Germany, Austria), based on heating cheese and scraping off the melted part, then typically served with boiled potatoes.
Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese. [8] Adjarian (Acharuli/Adjaruli), named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle. Traditionally, tangy imeruli and sulguni cheeses ...
The best of both comfort foods come together in this scrumptiously savory recipe that's got fries and fixings stirred right in. Yep, it's brimming with ground beef, cheese, bacon, potatoes, and a ...
Classic potato latkes are made from hand-grated potatoes fried in oil. The Hanukkah staple is said to have roots in an old Italian Jewish custom. The original latkes were made of deep-fried ricotta.
Garten's Parmesan smashed potatoes, which serve six to eight people, feature red potatoes, unsalted butter, half and half, sour cream, and freshly grated Parmesan cheese. This dish blew us away ...
Stir the potatoes, 1 1/3 cups of the onions, peas, cheese and bacon in a 13 x 9-inch (3-quart) shallow baking dish. Stir the soup and milk in a medium bowl. Pour the soup mixture over the potato mixture. Cover. Bake at 350°F. for 30 minutes or until hot. Stir. Sprinkle with the remaining onions.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique [3] gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.
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