Sentences with phrase «layer of the potato»

I cut them in half * and scooped out the pulp ** until there was just a thin layer of potato covering the skin.

Cut potatoes in half and scoop out the pulp until a thin layer of potato remains.

Repeat 2 more times, topping with the remaining potato slices (you should have 4 layers of potatoes).

I also made sure to season each layer of potatoes with salt and pepper.

Oil a 9 × 12 baking dish and place an overlapping layer of potato slices on the bottom of the dish (you will use about half of the potatoes).

Top layer of potatoes with layer of pesto.

Layer two final layers of potato slices, and top with the cheese.

The layers of potato, Gruyere and mascarpone cheese create a complete harmony.

Fry in small batches, just enough to make a single layer of potato slices in your cooking pan.

Carefully arrange thin layers of the potatoes in the hot oil, pressing with a spatula; Allow to brown without touching 2 to 3 minutes.

Repeat with two more layers of potatoes, sauce and cheese.

I created 4 layers of potatoes and 3 of the squash and it was a bit tall going into the oven, almost overflowing, but it absolutely bakes down into a lovely height.

I recommend lightly buttering or oiling your foil if you use this method, so that it doesn't stick to the top layer of potatoes before they shrink down.

I used a 9» pie pan, which had the capacity to hold 3 layers of potatoes and two layers of squash, and I used up all of the cheese mix that the recipe calls for.

Start by arranging a layer of potato slices at the bottom of the dish.

Now, finish the casserole with a final layer of potatoes, creating a nice - looking «roof» to your casserole.

Next, add another layer, starting with a layer of potatoes (use the smaller and any odd looking potatoes for this layer), followed by the remaining onions, mushrooms, basil, and chard / spinach.

Grease an ovenproof pan and alternate layers of potatoes, Taleggio and Parmesan (or vegan alternatives) and radicchio.

Layer another 1/3 of potatoes, another layer of bacon, then final layer of potatoes.

Season with salt and pepper and arrange layers of the potatoes in the prepared skillet.

We kept the layers of potato (and made it easy by using a vegetable peeler to make thin slices right into the pan), but encased them in a tender chickpea - flour batter with chopped roasted peppers and green olives.

Slice small potatoes into thin rounds and cover the oil on bottom of the pot with one layer of potatoes.

You should have about 2 layers of potatoes.

Add another layer of potatoes.

(4) Place the fourth and final layer of potatoes on top (save the nicest looking potatoes for the top), layering in the same way, or cutting the potatoes in half lengthwise (as shown below) for a nice design.

Place a layer of the potato slices in the bottom of the prepared casserole dish.

dill evenly over, then top with a thin layer of potato slices.

Layer the potato slices in concentric circles to line a large deep oven - safe skillet twice (i.e. 2 layers of potatoes - see photo above).

Layers of potatoes, cheese and a pan fried bratwurst spring onion mixture are smothered in a cream sauce and baked to perfection.

Arrange a layer of potato in the dish, season with salt, pepper and herbs, then top with a layer of pumpkin.

I did about 6 layers of potatoes.

Once you've layered all of your potatoes, pour about 1.5 cups of milk / cream over the top.

You use loads of butter in between layers of the potato, so they go crispy in the oven, lovely!

Add another layer of potatoes, one - quarter of the apples, raisins, and salt the pepper.

Finish with a layer of potatoes, salt and pepper, and a generous brushing of butter.

Place the sliced garlic and basil leaves in between the layers of potatoes, and push the cubes of butter in at equal intervals (If using it).

Add a second layer of vegetables and sauce, then finish with a final layer of potatoes, pouring the last bit of sauce over the top.

Begin and end with a layer of potatoes and sprinkle salt and pepper lightly between layers.

Add a second layer of potatoes on top of the first layer, again in overlapping circles.

Allow to cool 15 minutes before scooping out some of the potato (leave a thin layer of potato in the skin).

Pour the cream mixture remaining in the bowl evenly over the potatoes; the cream should come almost to the top layer of potatoes.

5 Spoon a layer of cream over top, and repeat with the remaining ingredients, alternating layers of potatoes, nutmeg, salt and pepper and seasoned cream.

2 Top each layer of potatoes with 1/4 cup (60 mL) caramelized onions and 1/4 cup (60 mL) shredded cheddar cheese before covering with the cream.

Add a second layer of potatoes on top of the first layer, again in overlapping circles.

Not exact matches

Then another layer of sweet potatoes and a final layer of tomato sauce.

Once the sweet potatoes are soft and the pasta is cooked, remove the sweet potatoes from the oven and layer half of them on the bottom of a suitable baking dish.

In Greece they usually also add some potato slices in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tray.

So as we approach the barbeque / party / picnic / summery foods potluck season I wanted to make a roasted potato salad that maintains elements of a classic mayonnaise style dish, except ditching the dairy and replacing it with a fun flavor - bomb dressing and subtle layers of texture.

Sweet Potato and Feta Tart, with its hidden layer of caramelized onion, is the perfect vegetarian dish for an easy lunch or a light dinner.

Gently scoop out most of the potato, leaving a thin layer still on the skins.