ater to a boil. Immerse pierogi. Cook until the dumplings float
urface; cover while making remaining pierogi.
Assemble 3 lasagna strips into a buttered 9x12 inch baking dish.
Mix cheese into hot mashed potatoes.
Add 1/2 potato-cheese mixture.
Layer 3 more lasagna noodles and repeat with potato and cheese mixture.
Saute oleo and onions until golden.
Pour over casserole.
Bake 20 minutes a 350 degrees uncovered.
To mashed potatoes, add Cheddar cheese; beat with a mixer. Saut onions in butter until soft. Add 1/3 of onions to potato mixture, then salt to taste. Butter a 13 x 9 baking dish. Layer noodles, then potatoes and repeat, ending with noodles. Pour remaining butter and onions over top. Cover with foil and bake at 350\u00b0 until heated through.
round panko.
Cut each potato in half lengthwise, then cut
mash them and add the cheese and mash together.
In
Preheat oven to 375\u00b0F
Mix the oil, garlic and creme fraiche together in a large bowl.
Add the sweet potato slices and toss until coated.
Lightly grease a gratin dish.
Layer in sweet potato mixture and leeks ending with potato on the top.
Top with cheese and breadcrumbs or just the cheese.
Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.
nd add processed cheese, sharp cheddar cheese and Swiss cheese and simmer for
s you work, place the potato slices in the bowl with
Bring canned things to a full boil, salt and pepper to taste.
Add potatoes to thicken.
Add cheese and bacon.
Preheat oven to 375\u00b0.
In large bowl, beat eggs well.
Add remaining ingredients and stir to combine.
Spray 4 (5 1/4 x 1 1/2-inch) foil tart pans with nonstick cooking spray.
Divide potato mixture into pans and bake until top of each pie is golden brown and mixture is set, about 45 minutes.
To serve, invert pies onto serving platter.
Makes 4 servings.
One serving equals 1 bread, 1 vegetable and 2 meats.
Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
Add 1 cup of water and 2 bouillon cubes.
Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
Add cheese and Ham.
Stir until cheese melts and Ham is warm.
See \"recipe description\" at top for notes on bigger portions.
Add to soup. Add cubed cheese. Cook on low heat until
overed with bacon, start adding potato slices in layers inside the
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
o 375. Wrap 1 sweet potato in parchment, and then in
Combine in pan:
milk, cheese, salt, sugar and butter.
Heat until cheese melts.
Remove from heat; stir in potato flakes.
Cool to lukewarm.
In large mixing bowl, sprinkle yeast and 1 teaspoon sugar over warm water.
Dissolve, then stir in milk-cheese mixture. Beat in egg.
Beat in flour to make soft sticky dough.
Knead 5 minutes.
Place dough in greased bowl.
Let rise.
Punch down. Knead.
Shape into loaf.
Let rise again until double.
Bake 35 to 40 minutes.
Yields 1 loaf.
until very tender. Place grated cheese in a big bowl. Add
bowl, combine the cooked potato, sour cream, milk and salt
In a soup pot, combine chicken broth, half and half, potato flakes, 3-1/2 cups cheese and pepper. Mix well and bring to a boil over medium-high heat and cook for 2-3 minutes or until thickened, stirring constantly. Top with the green onions and remaining cheese. Serve immediately.