Remove red wax coating from cheese and cut cheese into 1/2-inch cubes.
Spray crock pot with nonstick coating spray. In medium bowl, combine soup, sour cream and cheese.; mix well. Gently stir in roasted pepper strips.
Arrange half of potatoes in crock pot. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
Cover and cook on Low for 5-6 hours.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt.
Stir in partially thawed potatoes and add 1/2 cup cheese and 1/2 can French fried onions. Spoon mixture into a 9 x 13-inch baking dish. Arrange pork chops over potatoes. Bake, covered, at 350\u00b0 for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
Brown chops in greased skillet.
Sprinkle with seasoned salt and set aside.
Combine soup, milk, sour cream, pepper and seasoned salt.
Stir in potatoes, 1/2 C cheese and 1/2 of the onion.
Spoon mixture in a 9 x 13 baking dish.
Arrange pork chops over potatoes.
Bake, covered at 350 for 40 minutes.
Top with remaining cheese and onions; bake, uncovered for 5 more minutes.
Brown chops lightly in oil. Season. Combine milk, sour cream, soup, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 can onions.
Place in a 9 x 13-inch pan.
Put chops on top.
Bake, covered, at 350\u00b0 for 40 minutes.
Top with remaining cheese and onions. Bake, uncovered, 5 minutes more.
Cook the spinach, scallions and nutmeg in a small amount of water (15 minutes). Drain well. Spread the mixture on bottom of a small baking dish. Top with the mixture of cheese and oregano. Bake in a 350\u00b0 oven for 15 minutes.
ound cake pan. Line bottom and sides with parchment paper.
Preheat oven to 350\u00b0F. Lightly grease 4 shallow ramekins.
Whisk together cream and eggs. Season. Distribute 1/2 the potato slices between ramekins. Top with salami, onion and spinach. Pour 1/2 the cream mixture evenly between ramekins and top with remaining potato slices. Finish with remaining cream mixture then sprinkle with cheese and rosemary. Bake for 15-20 mins, until golden and bubbly.
andolin; also slice the onions and cheese as thinly as possible. Add
Preheat oven to 220\u00b0C.
Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
Season to taste, stir in the leeks and turn into a large ovenproof dish.
Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.
tatoes, cumin seeds and cold water to
aste. Stir in remaining cream and milk then pour over potatoes
br>Whisk in the flour and mustard and keep it moving for
old water. Remove the skin and coarsely grate into a bowl
Boil potatoes until tender; drain, cool, peel and shred.
Cook 2 cups cheese and butter in saucepan over low heat until almost melted, stirring constantly (about 1 minute).
Remove from heat and stir in sour cream and onion.
Season with salt and pepper.
Fold in potatoes.
Pour into buttered dish (one 9 x 13-inch or two 8 x 8-inch).
Top with remaining cheese and sprinkle with paprika. Bake in 350\u00b0 oven for 30 minutes or until hot and bubbly.
(This recipe also works good when frozen, then thawed before baking.)
Preheat the oven to 400\u00b0F. Grease an oven safe serving dish. Heat the oil in a frying pan and fry the sausages, turning, until browned. Remove from the pan and drain on paper towels.
In a bowl, beat the cream and eggs together. Stir in the marjoram and nutmeg and season to taste.
Slice the sausages and place in the dish along with the bread and apples. Pour over the egg mixture and sprinkle with the cheese and hazelnuts. Bake for 35-40 mins, until the cheese is golden and bubbling. Garnish with marjoram.
Bring the stock to a boil in a large pan. Add the potatoes and simmer for 12-15 mins, until tender.
Remove the soup from the heat and puree using an immersion blender. Place the soup back on the heat and stir in the cream, cheese and cumin.
Add the leek to the pan then simmer for 5-6 mins, stirring. Divide the soup between 4 bowls then sprinkle with cumin seeds. Serve.
Bake potatoes at 400\u00b0 until done. Peel them and cut into chunks. Set aside. Combine beer, broth, and worcestershire sauce in a 3 qt. saucepan. Cook over med. heat for 6 min. Combine half and half and cornstarch; stir well. Add that to cheese, milk and red pepper to beer mixture; stir well. Cook and stir until thick. Add reserved potato chunks cook 2 min. Crumble bacon and cheese and chives on top.
aking dish combine potatoes, oil and black pepper.
Firmly press
mall frying pan, melt butter and add shallots, cook on medium
Place potatoes on bottom and up sides of a 9 x 13-inch pan. Brown beef and drain.
Place beef, broccoli and 1/2 can French fried onions in potato shell.
Combine soup, milk, 1 cup cheese and seasonings; pour over beef mixture.
Bake covered at 400\u00b0 for 20 to 30 minutes.
Top with remaining cheese and onions; bake, uncovered, about 5 minutes longer.