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Tomato wedges are baked with fresh bread cubes that get golden and crunchy on top. A drizzle of melted butter with Italian seasonings and Parmesan cheese give the dish richness.
Potato wedges with cheese and bacon, accompanied by sweet chilli sauce and sour cream. In some regions of the United States, particularly Idaho, Oregon, Washington, Montana, Minnesota, Nebraska, Northern Utah, and Northeast Ohio, a popular variation of potato wedges are known as jojos. [2]
Try our sigeumchi namul (aka garlic-sesame sautéed spinach). Soy sauce and sesame pair perfectly with sautéed spinach, and it’s a delicious way to use up a ton of wilting greens at once.
The dish, cooked slowly in a low oven, gradually absorbing the cooking liquid, has a crisp top layer of sliced potatoes, with a softer mixture of onion and potato beneath. It is usual to season it with some or all of garlic, herbs (particularly rosemary or sage), salt and pepper, and to top the dish with dabs of butter before cooking, but there ...
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. ... just halve the recipe and use one sheet pan. ... Spicy Pea Fritters with Cilantro and Potato Raita. See all recipes.
Australasian version of the international beef and seafood combination. Steak topped with a creamy garlic prawn sauce. [89] [90] Wedges with sour cream and sweet chilli sauce Potato wedges served with both sour cream and chilli sauce. A common pub dish. Can be served "loaded" with cheese and bacon toppings.
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.