Sentences with phrase «making gratins»

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 have always made gratin style potatoes with a cream base, so this was a nice, healthy change!

I am not sure why, but I have never made a gratin unless it came from a box which we all know is not that great.

Well, I made this gratin and it was fantastic!

I've made this gratin twice, and both times it was juicy but not soupy.

I wanted to make a gratin style dish but without the cheese, and so a combination of chicken sausage, roasted squash, onions, garlic, rosemary and apples sounded like the perfect combination.

In the recipe below, Grace - Marie makes the gratin in a 9 × 13» casserole, from which you would be scooping out portions with a large spoon or spatula.

I made a gratin with it and thoroughly enjoyed it.

These fuzzy coated fruit are a fave here and we've already made a gratin and smoothies with them.

Not exact matches

Make a sweet potato and parsnip gratin, adding creaminess with Philadelphia Cream Cheese and sharpness with Kraft Grated Parmesan Cheese.

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

In this easy recipe baby artichokes are trimmed up, topped with parsleyed bread crumbs and made into a baked artichoke gratin.

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-

I was planning on tweaking a Baby Lima - Spinach gratin recipe with them (from Peter Berley's Modern Vegetarian Kitchen, if you know it), but I may just have to make this stew instead!

On another note I am making your potatoe gratin next week.

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.

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

It's like a breath of fresh air during the colder months, and the vegetables in my boxes led me to create things like this winter vegetable gratin that I never would have made otherwise.

An early Thanksgiving with Los Angeles - based foodie pals allowed me to make one of my favorite, easiest, most guaranteed delicious turkey - day side dishes — Garlic and Herb Potato Gratin.

All I wanted to do was find an eggplant gratin recipe from my recent trip to Haiti and here you are a total stranger making me snort from laughter.

I think a lot of us are fixated on the idea that that gratins must always be insanely unhealthy — swimming in cream, broiled in cheese, topped with butter — and that ones made with anything less are simply inferior gratins.

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

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:

I recently made a Swiss Chard gratin from Epicurious, and it was surprisingly light even though I remember using butter, cream and cheese.

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.

If you don't have small custard cups or baking dishes, you can make one larger gratin using a shallow 4 - cup baking dish.

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.

And putting the slices on their side (like in this sideways gratin) makes it look so beautiful!

The first and only gratin I made was from The Greens Cookbook.

This is a traditional, old - fashioned potato gratin my great - grandmother, Mamma, might have made.

Comforting gratin made with Rainbow chard, quinoa, and cheese.

What we call potato gratin today originated in the Dauphiné region of France as gratin dauphinois, and has as many variations as there are cooks who make it.

Gratins can be very easy to make — and I admit, this one is easiest with my little mandoline.

Lemongrass Chicken & Zoodles [Paleo, Low FODMAP] Simple Thai Basil Coconut Chicken Grilled Halloumi & Chicken Kebabs Beef & Lentil Irish Nacho Bake (Grain - Free) Paleo Chicken Salad Boats Gluten - Free Macaroni & Cheese with Tuna & Peas Pot Roast with Apples, Sweet Potatoes, & Prunes Paleo Bangkok Meatballs Liver & Onions Marinara Grain - Free Cabbage Pizza Skillet Chorizo Potatoes Au Gratin Homemade Chorizo Recipe Beef Stew with Mushrooms & Summer Vegetables Easy Homesteader's Bibimbap Grain - Free Stuffed «Shells» Beef Tongue Flautas Salmon & Acorn Squash Cakes Slow Cooker Korean Short Ribs (Galbi) Apple Bacon Swiss Grilled Cheese Cider Braised Brats & Onions Thai - Style Spareribs Chorizo Mini-Meatloaves Meatza Grain - Free Pizza Texas Style Crustless Quiche Zesty Cilantro Lime Roasted Chicken Coconut Flour Mini Pizzas Grilled Cheese & Broccoli Sandwich Crockpot Jambalya Wild Boar & Venison Chili Wild Mushroom & Garlic Crusted Steak Salmon Croquettes Eggs Poached in Marinara Make Ahead Frozen Meatballs Caveman Chili

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

Firstly, I love your site:) Secondly, I've tried making tomato gratin before and it did not turn out that good.

A butternut squash chicken sausage bake with apples similar to a gratin but made both gluten - free and dairy - free.

A chicken sausage bake similar to a gratin but made both gluten - free and dairy - free.

A decadent, crunchy - topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown - buttered breadcrumbs - all baked at high - temperature until the squash is tender and the top is crunchy.

You can make this in individual gratin dishes like Ina, or as I did, all in one pan.

I don't drink milk myself — oat or otherwise — but I use oat milk as an ingredient regularly, in this vanilla oat milk tapioca pudding or in this Swiss chard gratin, but also to make pastry cream for strawberry tartlets, or to whip up a batch of crêpes.

It has a great nutty flavor which makes it perfect for a zucchini gratin.

If you're interested in making this popular comfort food - style dish, then please try our au gratin recipe.

When the weather turns cold, nothing hits the spot quite like freshly made au gratin potatoes.

... and because the Romanesco in my fridge needed to be used I also made this cauliflower gratin.

To make this potatoes au gratin recipe, preheat your oven to 325 °F.

I made two loaves — First loaf I used 5 eggs plus one banana — cant taste the banana, but it keeps it moist without making the loaf taste too eggy or like gratin — it did nt crumble / break apart.

Your coconut oil pastry sounds great, I've never thought of melting and cooling it down I usually rub it in like butter and you get coconut lumps I be making some pastry this afternoon so I'll be doing you recipe I'm making asparagus au gratin pies in a nice healthy sauce with Japanese panko crumb topping.