Since we started watching our diets have quite often missed being able to have stroganoff. This recipe comes from the Healing Foods Cookbook and is a much healthier version making it a good substation for the real thing.
From A Taste of Switzerland. Definitely comfort food! Potatoes, cheese,and bacon- who could ask for more! The original recipe calls for Rass cheese, which is a very pungent semi hard cheese. If you can't find it, use another semi hard cheese.
These are a family pleasing easy work night side dish anyone can make! I approximate my measurements as I tend to be heavy handed and don't measure but did my best to estimate everything. ;) We also like potatoes a lot and leftovers. ;) ***It came to my attention that I failed to mention a step - basting is always a good idea as you have time. ;)
These potatoes are my favourite kind- crispy, flavourful and delicious! The spice paste here is my Moroccan spice paste with added olive oil but I've copied it out here in full to make the recipe easier to use. Cooking time includes time for the spices to blend. Thanks to a review, here is a suggestion if using a convection oven- cook for 40 minutes total, the first 15 mins at 350F and thereafter turn it up to 400F.
The original version came from Cuisine at Home. This is a truly easy side dish that is great for company. It goes wonderfully with roasted meat or chicken. Prep time includes 20 minutes resting time prior to roasting.
These are an elegant accompaniment to your holiday roast (like my Recipe #321011), and they're relatively simple to make. Best of all, you can prepare them the day before your big meal, and just pop them in the oven about a half an hour before serving.
Potatoes cooked in red wine, from the Rioja region of Spain. From the Basque Kitchen.
The original recipe does not contain cheese; that was my husband's idea. Only add the butter if you're not using the cheese.
This one's not for the kiddies!
You can use other types of potatoes if you don't have Yukon Gold.
This is a potato soup to top all potato soups. Thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika. Serve it with Estonian Barley Skillet Bread.
I found this one while wandering the website of the Australian Vegetarian Society's website. It really reflects how modern Aussie cuisine has been influenced by other regions of the globe. Plan to try this soon but posting it untried for the Zaar World Tour. As presented it uses the original ingredients with my interpretation of how to prepare the dish. Cooking time is estimated.
French fries with curd cheese either cheddar or mozzarella or both with brown gravy. Kids are hungry on a long trip and if you have most of the recipe prepared, it is a snap to finish and serve when you stop. There is an optional ingredient..vinegar. You may wish to use or forgo that ingredient. My kids love the vinegar & salt potato chips & some like it on their poutine.