Sentences with phrase «gratins for»

Make these individual potato gratins for Thanksgiving dinner or serve them along with any weeknight supper.

It was Winter White Vegetables Baked in Cream, and while it was delicious the two cups of heavy cream made me a little wary of making gratins for a weeknight meal.

I ate lunch at 2:00 on Sunday, then I cut a piece of the gratin for photographs around 3:00.

This a great gratin for when you have more greens than you know what to do with - chard, kale, turnip greens, beet greens, spinach.

Have a vegetable and I might just have a gratin for that vegetable.

Not exact matches

Cupcake Clinic Red Velvet Cupcakes Classic Buttery Vanilla Cupcakes Black and White Cupcakes with Truffle Frosting Oreo Cupcakes Decadent Chocolate Cherry Garcia Cookies Jenna's Strawberry Chocolate Pie from Waitress Jenna's Strawberry Chocolate Pie Valentine's Day Apple Pie or Pie for Someone You Love Pointe Claire Village Lentil Vegetable Soup Classic French Onion Soup au Gratin Bistro Pepper Steak (Steak au Poivre) Chili Yankee Style Cowboy Cornbread Lasagna He - Man Nacho Layered Dip

These recipes all look amazing — thanks so much for including my Brussels Sprouts & Cauliflower Quinoa Gratin!

This recipe is for classic au gratin potatoes — feel free to add more toppings or seasonings as you enjoy your au gratin potatoes.

Tender, baby artichokes are blanched, then topped with parsleyed crumbs, and baked until the crumbs are golden in this recipe for baby artichoke gratin!

And and and, Ina Garten's Spinach Gratin recipe, made for Thanksgiving.

Maple Cayenne Roasted Brussels Sprouts -LCB- Rachel Cooks -RCB- Spicy Sweet Butternut Squash -LCB- Rachel Cooks -RCB- Brussels Sprouts with Pancetta -LCB- Nutmeg Nanny for Rachel Cooks -RCB- Roasted Carrots with Thyme and Nutmeg -LCB- Rachel Cooks -RCB- Quinoa, Bacon, and Kale Stuffed Butternut Squash -LCB- Rachel Cooks -RCB- Smoked Paprika and Shallot Brussels Sprouts -LCB- Katie's Cucina for Rachel Cooks -RCB- Healthier Green Bean Casserole -LCB- Thrifty Veggie Mama -RCB- Onion Gratin with Rosemary and Thyme -LCB- Kalyn's Kitchen -RCB- Roasted Brussels Sprouts -LCB- Healthy Green Kitchen -RCB- Delicata Squash with Thanksgiving Stuffing -LCB- Healthy Seasonal Recipes -RCB- Butternut Squash Gratin -LCB- Simple Bites -RCB- Coriander Roasted Rainbow Carrots -LCB- The Corner Kitchen -RCB- Brussels and Bacon -LCB- The Lemon Bowl -RCB- Four Onion Gratin -LCB- The Hungry Goddess -RCB- Roasted Acorn Squash with Onion, Grapes, and Thyme -LCB- Very Culinary -RCB- Pumpkin Mac and Cheese -LCB- The Law Student's Wife -RCB-

For another fabulous spaghetti squash dish, you have to try the Spaghetti Squash Au Gratin by Nutritious Eats.

Put the gratin back in the oven, uncovered, for another 10 minutes, or until the bread crumbs are deep brown and the artichokes are tender.

These were all good ideas, and one or more might make an appearance for my next artichoke gratin.

Maple Mustard Sweet Potatoes and Shallots -LCB- Rachel Cooks -RCB- Twice Baked Sweet Potatoes -LCB- Rachel Cooks -RCB- Potato, Cauliflower and Cheddar Bake -LCB- Rachel Cooks -RCB- Mashed Potatoes with Bacon and Caramelized Onions -LCB- Cookin» Canuck -RCB- Poblano Potato Gratin -LCB- Table For Two -RCB- Make Ahead Mashed Potatoes -LCB- Farm Fresh Feasts -RCB- Twice Baked Sweet Potatoes with Feta and Sumac -LCB- Kalyn's Kitchen -RCB-

p.s. I use dehy sliced potatoes for soups and potatoes au gratin and they are great!

These crumbles are perfect for salads, pasta dishes, pizza topping, gratin or grab and go prepared meals.

This gratin can be made and assembled ahead of time and baked right before serving so it's perfect fare for special occasion meals when there's lots going on and it's best to work ahead.

Cold weather calls for warm and cozy comfort food and this brussels sprouts and bacon gratin fits the bill.

I think for Sunday dinner I will make Pumpkin & Potato Gratin.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

Since I wanted something substantial to have for my weekday lunches, I decided to add quinoa to the mix and bake it all together in a sort of mac and cheese brussels sprout gratin type thing.

Sweet Potato Spinach Quinoa Casserole — Vegan gluten free entree for Passover or anytime, topped with a rich coconut - saffron «gratin» sauce.

Kelsey's ultra-creamy gratin is an essential recipe for any cheese lover.

I love spinach gratins, but have never made one for fear of so much dairy!

With 200 recipes for everything from the best - ever salad dressings to genius gluten - free pancakes (and 45 other gluten - free options), the greatest potato gratin, fool - proof salmon and roasted chicken, do - able gathering - size meals, and dreamy desserts, Tartine All Day is the hard - working cookbook that will guide and inspire home cooks in new and enduring ways.

Taking your famous cranberry - ginger relish and the fab - looking potato gratin to a friend's for Thanksgiving.

Thanks for posting a gratin that doesn't require tons of cream & butter.

We didn't overthink it, but made a fresh turkey, two kinds each of stuffing (oyster and sausage) and potatoes (mashed and au gratin), cumin carrots, green beans with bacon and onions, hot and spicy cranberry sauce, gratinée of cauliflower from Silver Palate — often referred to as «that cauliflower dish» — and a staple for 30 years on my Thanksgiving table, homemade crescent rolls straight out of Betty Crocker, and of course Helen's Cherry Pie:

And for the other side of the world: Six Months Ago: Artichoke Gratin Toasts 1.5 Years Ago: Baked Eggs with Spinach and Mushrooms 2.5 Years Ago: Bee Sting Cake 3.5 Years Ago: Pasta with Garlicky Broccoli Rabe 4.5 Years Ago: Heavenly Chocolate Cake Roll

I tried a cabbage gratin with juniper berries that Deborah Madison presented in VEgetarian Cooking for Everyone... it was the same way, very lightly coated with minimal cheese, but amazing!

But my friend Estérelle recently told me that she keeps ready - made béchamel sauce in her pantry for impromptu gratins, and more specifically, she mentioned an organic vegan béchamel called Soja Gratin (soja = soy), manufactured by the French brand Bjorg.

Note that, because I am not a vegan (my interest in non-dairy milks is just for the sake of variety), I add an egg to the Swiss chard gratin to make it richer, but you can hold the egg if you prefer — the béchamel alone is enough to produce a lovely texture — or you can substitute silken tofu.

We had friends over for a Nut Roast dinner on New Year's Day and one of the dishes that I did was a squash gratin.

A tried and true family favorite, this Potatoes Au Gratin recipe is packed with cheesy bacon goodness... the perfect comfort food and a wonderful side dish for a special occasion!

Pour the remaining béchamel sauce over the beets, scatter the remaining crumbled goat cheese and grated romano over the top of the gratin and bake in the over for 20 - 25 minutes until the top is brown and the gratin is bubbling.

If you're looking for comfort food, Potatoes Au Gratin is it.

I found one of your pins for French onion Au Gratin Stuff Meatballs.

I love cooking from your book (the rice gratin is my fave), and this recipe was perfect for testing out my new infared thermometer.

Between the covers, there are 105 recipes (85 percent that have never been seen on this site), about two - thirds of them are savory (including a beloved recipe for featherlight Gnocchi in Tomato Broth, a Flat Roasted Chicken with Tiny Potatoes inspired by something we bought on a Paris street, and an absolutely hideous but boundlessly delicious Wild Rice Gratin with Kale and Caramelized Onions) and the rest are for sweets things (such as my son's towering second birthday S'More Cake, and what I consider two of the ultimate Thanksgiving desserts, a Cheesecake - Marbled Pumpkin Gingersnap Tart and the Deepest Dish Apple Pie you've ever seen).

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

Salsa Verde from Botanica Super Bowl with Parsley Cashew Pesto from Scaling Back Deconstructed Spring Roll Bowls from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan» from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas from The Full Helping Creamy Roasted Poblano Sauce from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage from What's Cooking Good Looking Moroccan Carrots With Aleppo Pepper and Mint from Saveur Millet Tabbouleh from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce from Homespun Capers Chilaquiles with Cilantro Cream from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon from Bon Appetit The Green Drink with Pineapple + Mint from With Food + Love Homemade Red Harissa from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs from Happy Hearted Kitchen 5 Minute Magic Green Sauce from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)

And if your time off was anything like mine and replete of self indulgence, (I'm talking to you, Hasselback Potato Gratin, Stuffing Waffles, Blueberry and Almond Morning Buns, Braised Short Ribs and Linzer Cookies) then you're probably craving something fresh, green, and raw to help reset your body for the new year.

One of my favorite greens recipes is Deborah Madison's Green Barley Gratin from Vegetarian Cooking for Everyone].

I happen to have a Haitian coworker, the lovely Kohlrabi, who painstakingly wrote down her recipe for Macaroni au Gratin, or Haitian mac and cheese for all of us to enjoy.

Flageolets for a gratin from The New Vegetarian Cooking for Everyone, and an «extra» pound of chickpeas, to compensate for the exorbitant flat shipping rate to the east coast.

Enriched with two kinds of cheeses, this gratin is easy to prepare, as it does not call for layering the potatoes in a baking dish.

You can use it for making veggies au gratin with spinach, egg plant, Belgian endives or anything you like!

I also served it up with the purple cauliflower gratin and sliced potatoes sauteed in butter, olive oil and salt, with peach - blueberry cobbler for dessert.

For the person concerned about juicy tomatoes: I found a recipe for summer vegetable gratin which calls for slicing and salting the zucchini and tomatoes, then laying the slices on paper towels for 20 - 40 minutes to absorb the moistuFor the person concerned about juicy tomatoes: I found a recipe for summer vegetable gratin which calls for slicing and salting the zucchini and tomatoes, then laying the slices on paper towels for 20 - 40 minutes to absorb the moistufor summer vegetable gratin which calls for slicing and salting the zucchini and tomatoes, then laying the slices on paper towels for 20 - 40 minutes to absorb the moistufor slicing and salting the zucchini and tomatoes, then laying the slices on paper towels for 20 - 40 minutes to absorb the moistufor 20 - 40 minutes to absorb the moisture.