Amy Sheppard on Instagram: "Oven Baked Potato Wedges When I shared my Halloumi Schnitzel recipe the other day, the only thing that I got messages about were the potato wedges! I basically do them in a really similar way to my roasties, just a bit more boiling and a few more dried herbs! I honestly believe that every dinner is made better by having chips!! If you want to prep these ahead of time, just peel and cut the potatoes and leave them covered in cold water until you need them. If you like my recipes, you are going to LOVE my new cookbook Easy 10! There are 100 dinner recipes using simple ingredients that you've probably already got in the cupboard. So if you're stuck in a dinner rut, this is the book for you. There's 20% off on Amazon and the link to order is in my profile! I have
Stella Drivas 🇬🇷🇺🇸 on Instagram: "COMMENT ‘RECIPE’ to receive a direct link to this recipe in your DMs inbox 🥔🧀🥔 These CHEESY SMASHED POTATOES have an extra layer of cheese on the bottom of the pan which make them extra crispy. You will fall in love. Full recipe is on my website: https://hungryhappens.net/the-best-cheesy-smashed-potatoes/ 💙Stella"
veganrecipeshare.io on Instagram: "Potato Broccoli Muffins (⬇️) By @Veganer.wandel 📝 Recipe for 12 Muffins Ingredients: 12 medium potatoes 100 g vegan sprinkled cheese Stuffing: 1 onion 1 tbsp vegan butter 250 ml vegan cream 1 tbsp mustard 3 tbsp maple syrup pinch of salt 2 tsp vegetable stock + 1/2 tsp cornstarch dissolved in 100 ml water juice of one lime 1 head of broccoli 1 tin (260 g) chickpeas Toppings: Fresh parsley, chili flakes Preparation: 1. Boil the potatoes in salted water and drain 2. Sauté the onions in vegan butter. Add all the other ingredients for the sauce one after the other. Simmer until the sauce thickens 3. Stir in the broccoli and chickpeas. Simmer everything for a further 5 minutes 3. Place the cooked potatoes in a muffin tin and squash with a glass 4. Fill
466K views · 19K reactions | SUPER EASY LEFTOVER MEALS #bigfamilycooking #leftovers #bigfamilylife #dinnerwithme #familymeals #budgetdinner | By justthebells10Facebook
466K views · 19K reactions | SUPER EASY LEFTOVER MEALS #bigfamilycooking #leftovers #bigfamilylife #dinnerwithme #familymeals #budgetdinner | By justthebells10Facebook
Amy Sheppard on Instagram: "Cheesy Garlic Mashed Potato Bake When I was kid, one of my favourite dinners in the whole world was cheesy topped mashed potato with cheesy rice cakes that my mum used to make from leftover rice. We used to have it with baked beans and it was the best...and I mean the BEST! I still make the Baked Mashed Potato all the time, but now I do a cheesy garlic version and we have it with sausages! When you bake the mash it get's even lighter and more fluffy, and with the garlic butter and that cheesy top... I swear to you, I would eat a whole bowl of this by itself! I've written up the recipe below, I would love to know if this is your sort of side dish! A x Feeds 4 as a side 1.2kg of white potatoes 60g soft butter 3 cloves of garlic finely chopped A small handful
2.8M views · 17K reactions | Do you have baby potatoes at home? My grandma always makes them, and everyone wants the recipe! | Do you have baby potatoes at home? My grandma always makes them, and everyone wants the recipe! | By Want More Recipes | Do you have baby potatoes at home? My grandma always makes them and everyone wants the recipe. Let's get right into it. In a pot, put 21 ounces of baby potatoes. Add water to cover them and let them cook for 15 minutes over high heat. That's the perfect point for the potatoes. They become very soft, alright? Set aside for now. In a bowl, add one cup of water half a cup of vinegar, half a cup of olive oil, one chopped onion, one chopped red bell pepper, three cloves of chopped garlic, one tablespoon of dried parsley, 1 teaspoon of salt, and half a teaspoon of black pepper. Mix all the ingredients very well, okay? Guys, my grandma has been showing me how to make this recipe since I was little and it's still a big hit with everyone at home. It taste amazing. Drain the water from the potatoes and pierce each potato with a toothpick like this. It's important to do this to allow the seasoning to penetrate the potatoes well, alright? In a glass jar, place the mixture and the potatoes as I am doing. Guys, these pickled baby potatoes are a great side dish for chicken, meats, and salads. Cover the jar and set aside for 3 hours. Our pickled potatoes are ready. In the fridge, they last up to 15 days. The longer they stay in the fridge, the tastier they get. Looks that. Looks so good. The potatoes are soft inside and well seasoned outside. Thank you for your company. I'll see you in our next video. Goodbye. Enjoy.
2.8M views · 17K reactions | Do you have baby potatoes at home? My grandma always makes them, and everyone wants the recipe! | Do you have baby potatoes at home? My grandma always makes them, and everyone wants the recipe! | By Want More Recipes | Do you have baby potatoes at home? My grandma always makes them and everyone wants the recipe. Let's get right into it. In a pot, put 21 ounces of baby potatoes. Add water to cover them and let them cook for 15 minutes over high heat. That's the perfect point for the potatoes. They become very soft, alright? Set aside for now. In a bowl, add one cup of water half a cup of vinegar, half a cup of olive oil, one chopped onion, one chopped red bell pepper, three cloves of chopped garlic, one tablespoon of dried parsley, 1 teaspoon of salt, and half a
Bon Appetit Recipes on Instagram: "Mom’s broccoli and cheddar scalloped potatoes✨ Via: @maxiskitchen For the Potatoes:▪️3 lb. Yukon Gold Potatoes, peeled and cut in 1/8” (3 mm) thick rounds▪️5 Cups Whole Milk▪️1 tsp Kosher Salt▪️ For the Sauce:▪️4 Tbsp Butter▪️1 Yellow Onion, diced small▪️1/4 Cup All Purpose Flour▪️Reserved Whole Milk (from above)▪️1 tsp Pepper ▪️1 tsp Kosher Salt▪️3 Cups Broccoli Florets, roughly chopped▪️1 Cup Shredded Cheddar Cheese▪️ For the Rest:▪️2 Cups Shredded Cheddar Cheese▪️Foil▪️1 Tbsp Fresh Parsley, minced▪️ 1️⃣ Place the sliced potatoes in a large pot and add the milk along with 1 tsp kosher salt; bring to a simmer over high heat, and once the milk starts bubbling (it should take 8-10 mins), turn the heat down to low and simmer for 5 mins stirring occasio
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