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How To make Green Garlic Soup Au Gratin
8 Stalks Green Garlic
1 tb Olive Oil
1 tb Butter
2 tb Butter, plus
2 ts Butter
8 sl Day-old Bread
1 1/4 c Beef Broth
1/4 ts Salt
1/4 ts Ground Black Pepper
1/2 c Parmesean Cheese, grated
Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 tb butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. SPread bread with 2 tb butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450?F for 10 minutes, until cheese has melted and
begun to turn golden. Per Serving: Calories: 645, Protein: 23g, Carbohydrates: 48g, Fat: 40g, Saturated Fat: 20g, Cholesterol: 79mg, Sodium: 1,466mg, Fiber: 3g. Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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Creamy Cod & Potato Gratin - Food Wishes
Creamed cod was one of my favorite childhood comfort foods, mostly because my mother served it over mashed potatoes, which was my favorite childhood food of any type. This version is a little fancier than my mom’s, but still very easy, and can be done in individual portions, or in one large casserole dish. Enjoy!
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Potato Au Gratin without a Mandoline! | Chef Jean-Pierre
Hello There Friends, Potato Au Gratin is such a simple yet time consuming dish to make. And if you don't own a mandoline you have to find other ways to make this delicious dish, so in this video I present to you how to make Potato Au Gratin without a Mandoline! Just like a Steakhouse does. So go get your ingredients and join me in making this delicious side dish! Let me know what you think in the comments below.
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Original Potato Au Gratin:
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❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Veg Au Gratin Recipe | Baked Veg Au Gratin Recipe | Baked Recipes | Vegetarian recipe | Cookd
#Vegetableaugratin recipe is a continental delicacy made with mixed vegetables and white sauce as a base. Au gratin is a French phrase that means to be covered in #cheese or breadcrumbs and browned. You can now make #Frenchvegrecipe with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Veg Au Gratin Recipes:
Butter - 80 gms
Maida - 60 gms
Milk - 1 L
Cheddar Cheese - 50 gms + 100 gms
Dried Mixed Herbs - 1 tbsp
Garlic (finely chopped) - 2 tbsp
Onion (finely chopped) - 1 no
Salt - 1 ½ tsp + ½ tsp
Black Pepper Powder - ¼ tsp
Carrot (diced) - 1 ½ Cup
Beans (diced) - 1 ½ Cup
Green Peas - ½ Cup
Sweet Corn - ½ Cup
Cauliflower (florets) - 1 Cup
Potato (diced) - 1 ½ Cup
Capsicum (diced) - ½ Cup
Breadcrumbs - ¼ Cup
Fresh Cream - 2 tbsp
Cooking Instructions:
1. Boil water in a pot and add salt, add the vegetables and cook until tender but still crunchy, about 7-8 mins.
2. Strain the vegetables and set them aside.
3. In a pan, heat and melt some butter and add garlic and onions and saute until translucent.
4. Add and saute the capsicum dices.
5. Add maida and cook on a low flame for 2 mins.
6. Add the milk while whisking constantly, in 3 additions.
7. Season with salt, black pepper powder and dried mixed herbs.
8. Add the vegetables to the sauce and finish with some grated cheese and cream.
9. Transfer to an ovenproof dish and top with grated cheese and breadcrumbs.
10. Bake for 20 mins at 200C.
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Creamed Spinach | Jamie Oliver
This is one of my favourite side dishes, perfect for cosy winter evenings. With creamy spinach and a gorgeous crunchy topping, it's so good it's bound to get even the most reluctant of greens eaters on board and to make it even better ... I make it with frozen spinach, so you can whip it up any time! Happy Cooking!
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Making Cream of Potato???? and Broccoli Au Gratin???? Soups!
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Arlene is cooking up cream of potato soup and broccoli au gratin soup. Both are rich, hearty, and perfect for a cold winter day. As creamy soups, they are thickened with flour. Arlene shows how this intimidating technique can be done easily with a few simple steps, so you always get a creamy soup with no lumps!
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Creamy Soups 1992 - At Home with Arlene Williams
Episode: AH1402A
Spinach Au Gratin | Easy To Make Lunch/Dinner Recipe | Beat Batter Bake With Priyanka
Watch how to make Spicy Tomato Pickle, a traditional Indian pickle recipe by Anushruti.
Unlike other vegetables, tomato does not have a particular season and is available through the year. No wonder, tomato pickle is a recipe that can be enjoyed at any given point of time, irrespective of the climate or month. So, check out as Chef Anushruti makes this mouth watering traditional pickle recipe only on Rajshri Food.
Ingredients:
1 kg ( 10 medium sized) tomatoes
15 dry red chillies
5 green chilies (or use more for a spicier version)
1 1/2 to 2 tsp salt or to taste
4 tsp packed tamarind
125 ml (1/2 cup) sesame (til) oil
1 tsp mustard seeds
1 1/4 tsp asafetida, divinded
1 1/2 tsp turmeric
1 tsp fenugreek seeds (methi) (dry roasted for a few seconds and crushed)
Method:
- Wash tomatoes and cut into halves. Remove the eyes of the tomatoes.
- Place the tomatoes in a sauce pan and cook covered without any water until the skin starts to peel. Peel off the skin and place in a food processor or blender and grind to a puree. With the help of a soup strainer remove the seeds and keep aside.
- In the food processor or blender, place the red chili, green chili, 1/2 tsp salt and tamarind along with this tomato paste and blend again.
- In a heavy bottomed wok or kadhai, heat til oil and add mustard seeds. When they pop add 1/2 tsp asafetida or hing, turmeric powder and the ground paste and allow to cook on low heat, stirring in between so that it does not stick to the bottom of the wok or pan.
- When the pickle starts leaving oil add the roasted and crushed methi seeds and the remaining asafetida and salt.
- Allow to cool and place in an airtight container. Store in the refrigerator.
- P.S This pickle has a tendency to splutter and splash while cooking making it a messy affair. Using a thick bottomed vessel or pan and wearing gloves can help!
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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