This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website.
Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven.
It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.
I love the combination of the two kinds of potatoes and the sour cream with cilantro makes it so fresh tasting. A great summer recipe. And it is so easy and quick to make.
A friend of mine made it a while ago. I think she found the recipe in a cookbook, but I have no idea which one.
This is now one of my favorite side dishes and my kids love it too.
Whether they come from Washington or Idaho, my family enjoys potatoes in almost any form! This recipe came from one of those sample packs sent in the mail. I'm not sure what the original name was but my family loves NW Slicey Potatoes! They are especially good with meatloaf, barbecue, or any other beef dish.
This is a Deen Brothers' recipe and it is absolutely delicious. Although the recipe calls for four tenderloins (2 double packs), the meat disappears fast especially if you have a hungry family or crowd. This is a great entertaining dish for company.
After an hour or so in the oven, individual cloves of garlic become sweet, carmelized and infinately spread-able. I also like to keep a little container of it in my fridge to chop up & add to recipes. The roasted garlic adds a much more subtle, sweet flavor than just minced garlic.