Ham and Scalloped Au Gratin Potato Casserole). She calls it Scalloped Potatoes, but with all the cheese it’s really Au Gratin too, so I added that to the title
Here in present a twist on the original favourite, leek and potato soup with a potato gratin on top. Leek and potato soup is probably one of the soups out there that everybody loves
Top with reserved leeks and arrange remaining potatoes. Sauté leeks and garlic until leeks are tender, about 7 minutes. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes
Remove the Parma ham from the saucepan, slice up and stir back into the leeks. The recipe I was drooling over was called, Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato
PrintCrispy Honey Sriracha Chicken. I’m so in love with this chicken. I want to marry it. It’s honey sriracha chicken-y goodness, and as I type this I’m eating it for breakfast
Now add chilli powder and sambhar powder with salt fry well it, till turns crispy on low flame. INGREDIENTSPotato -3 medium size gratedOil - 4 tspFennel seeds - 1 tspMustard and urad dal - 1 tspGarlic - 10 choppedKuzhambu chilli powder - 1 tspSambhar powder - 1 tspSalt - to tasteMETHODFirst peel the skin of potato and grate it using grater
Crispy Wonton Cups[printable recipe]24 wonton wrappersPreheat oven to 350 degrees F. Nestle one wonton wrapper into each of the 12 cups of a mini muffin pan (a regular sized muffin pan also works for larger "2-bite" appetizers)
Crispy pata is one of the all-time Filipino favourite dishes usually is served in special occasions. it has a similar reputation as a lamb leg roast or Thanksgiving turkey in the Western World
When I was younger my mom and aunts cook bagoong with crispy pork on a regular basis but it does not look like the one on the photo as it contains more bagoong than pork that is why when this is served I usually pick on the crispy pork pieces as I love their strong … Continue reading »
Crispy Adobo with Chinese Mushrooms and Chives. One of the most outstanding characteristics of eastern cuisines, that is not present in the west, is pungency
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