Wrap prosciutto around each steak and secure with a toothpick. Chill
rowned. Set aside and slice. Add leek and cook for 2-3
Preheat oven to 400\u00b0F. Heat oil in a saucepan. Brown ground beef. Season. Add onion, garlic and carrots and cook for 2 mins. Add tomato paste and herbs. Cook for 1 min. Add 2 cups water and season. Simmer for 10 mins. Transfer to a large baking dish.
Layer potato slices over top, seasoning each layer and brushing with melted butter. Sprinkle with cheese and bake for 40 mins, until golden on top. Serve garnished with oregano.
mooth. Whisk in the stock and milk then bring to a
Add the cream and season with salt and a pinch of nutmeg
aste. Stir in remaining cream and milk then pour over potatoes
ver high heat. Add flour and cook, stirring, for 1 min
oil a 2-quart gratin dish.
Heat half
br>Whisk in the flour and mustard and keep it moving for
large and preferably oval or rectangular oven dish (Gratin dish) with
old water. Remove the skin and coarsely grate into a bowl
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.
Peel potatoes and cut into 1/2-inch pieces.
In a large sauce pan, cover potatoes and garlic cloves with salted, cold water by 1/2-inch; cover and simmer 15 to 25 minutes or until potatoes are tender.
In a small sauce pan, heat cream, butter, goat cheese and salt and pepper to taste over low heat, stirring until butter and cheese are just melted and smooth.
Keep warm.
Butter a 6 to 8-cup ovenproof dish.
Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
Drain potatoes; return to same pot.
Add cream cheese and mash well.
Mix in sour cream and milk, then chives.
Season potatoes with salt and pepper.
Spoon potatoes into prepared dish; dot with chilled butter.
(Can be made 2 hours ahead; let stand at room temperature.).
Preheat oven to 375\u00b0F
Bake potatoes until heated through and beginning to brown on top, about 30 minutes.
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.
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.)
to a large pot and cover with salted water; bring
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.
tatoes into a large pot and cover with salted water; bring
mall frying pan, melt butter and add shallots, cook on medium