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"The potatoes aren't strictly necessary, but they complete the meal nicely and with little extra effort," Gillen writes. "And the way they soak up the chicken juices? Chef's kiss."
French Onion Potatoes au Gratin. As if the cheesy, layered goodness that's potatoes au gratin couldn't get any better, this one features an infusion of French onion flavoring that takes the dish ...
Heat the olive oil and 2 tablespoons butter in a large skillet over medium-low heat. Add the onions, 1 teaspoon salt, a few grinds of pepper and the sugar. Stir, then cover and cook, stirring once ...
Potatoes that are baked with spices, peppers and curry, and then battered and deep fried. Bombay potatoes: India: Cubes of potato fried with spices. Boulangère potatoes: France: Layered thinly sliced potatoes with onion cooked in a casserole dish in stock. [4] Bonda: India: A typical South Indian snack prepared with potatoes or other ...
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The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. [ 1 ] The dish has been claimed to originate in the early 1900s [ 2 ] from a Boston restaurant known as Jerome's [ 3 ] and from a Manhattan restaurant known as Jack's during the same time period.
This version calls for onions, peppers, garlic, and hot sauce, and the hearty result will hit the spot any time of day. ... The Pioneer Woman. Here's how to thicken mashed potatoes quickly. Food.
Scuppernongs are also mentioned in Charles W. Chesnutt's 1899 collection of short stories The Conjure Woman. They are also mentioned by the name "scupadine" in chapter 6 of Salvage the Bones. "In the Scuppernongs" is the title of a chapter in Go Tell the Bees That I Am Gone, the ninth book in the Outlander series by Diana Gabaldon.