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How To make Russian Potato Casserole with Caramelized Onions
6 sweet onions
thinly sliced
5 tablespoons butter
4 tablespoons olive oil
1 tablespoon sugar
4 pounds russet potatoes
chicken stock 1 stick butter (do not substitute)
1 cup heavy cream
1 cup sour cream
4 eggs :
beaten to blend
1 teaspoon dill weed
2 cups sour cream
Melt the 5 tablespoons butter in a large skillet or Dutch oven. Add the oil and heat. Add the onions, stir to coat and reduce the heat to low. Cook the onions, stirring occasionally, until they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more minutes. The onions will take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook potatoes until slightly underdone) Drain the potatoes completely, reserving the chicken stock. Mash the potatoes. Add the butter. Stir the beaten eggs into one cup of the sour cream. Add this to the hot potatoes, stirring quickly to distribute the egg evenly. Stir in the cream and the dill weed. Add enough of the reserved stock to make a very loose mashed potato consistency. You do not want them to be stiff because they will dry out in the oven.
Butter a casserole dish and add half the potatoes. Spread the caramelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Cover the top with the remaining 2 cups of sour cream. Bake at 350F for 30-35 minutes or until the top is lightly browned.
How To make Russian Potato Casserole with Caramelized Onions's Videos
Potato and Beef Tenderloin Stew
A classic and traditional stew never gets obsolete. Nor do its benefits. A meal so appropriate for the cold days asks to be enjoyed together with friends and family. So, first cook the meat, then simmer it together with potatoes, spring onion, and carrot. Also add some rosemary to the pot, for a bonus flavor.
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Why I always have Pickled Onions in my fridge.
A day without pickled onions in my fridge is a sad day.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #PickledOnions
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Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
Perfect Pierogi!
#shorts #pierogi #polish
Cuisinel Cast Iron Pans:
Pierogi
Ingredients:
3-4 Large Russet Potatoes
1/2 Onion (diced)
1 Onion (sliced and caramelized)
8-10oz Ricotta Cheese
4-6 oz Mild Cheddar Cheese
4 Cups Flour
1/2 tsp Salt (for dough)
2 Eggs
1 Cup Water ~ (lukewarm)
Sour Cream (for serving)
Fresh Chives (chopped)
Butter
Olive Oil
Salt and Pepper
Instructions:
Wash and peel the potatoes then cut into 1 inch pieces. Boil the potatoes in salted water until soft. Mash the potatoes then place in a bowl and set aside.
In a medium size pan on medium heat, add some oil and diced onion. Season with salt and pepper. Once the onion are caramelized slightly add to the mashed potatoes along with ricotta and cheddar cheese. Mix until combined, taste, and adjust the seasoning to your liking.
(NOTE: Slice one whole onion and caramelize for serving later on).
For the dough: Combine flour and salt in a large bowl. Make a well in the center and crack the eggs into the center of the bowl. Whisk eggs along with adding the water to the dough. Mix in the bowl until a shaggy dough is formed then knead the dough on a lightly floured work surface. Once the dough is formed cover with a clean towel and let rest for 20-60 minutes.
Next cut the dough in half and roll out till it’s 1/4 inch thick. Cut small 3-4inch circles with a cookie cutter or inverted glass. Fill each piece of dough with 1-2 Tbsp of the potato filling and crimp the edges with your fingers to seal.
Boil the pierogis for 2-3 minutes or until they float then place on a wire rack to drain.
In a large pan on medium heat, add some butter and a few pierogi. Brown each pierogi on both sides then serve with caramelized onions, sour cream, and garnish with chopped chives.
Enjoy!
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Potato Pierogies with Caramelized Onions | Вареники с картошкой
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