How To make Mrs Glick's Potatoes
3 lb Large Yukon Gold or russet
-potatoes (about 6), -scrubbed but not peeled 6 lg Cloves garlic, unpeeled
1 1/2 c Low-fat cottage cheese
1/2 c Reduced-fat sour cream
1 1/2 t Salt
1/4 t Freshly ground black pepper
1 bn Scallions, trimmed & sliced
1/2 c Grated extra-sharp Cheddar
1/4 t Paprika
Preheat oven to 350 degrees. Lightly coat a 2 quart baking dish with nonstick cooking spray or oil. Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, 15 to 20 minutes. Drain and let sit until cool enough to handle, about 20 minutes. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into the prepared baking dish and sprinkle with grated Cheddar and paprika. (The recipe can be prepared ahead to this point and stored, covered, in the refrigerator for up to 2 days.) Bake for 30
to 40 minutes, or until golden brown.
How To make Mrs Glick's Potatoes's Videos
Walking Pumpkin Pie Recipe | Sheree Clark
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Culinary chef and nutritionist Sheree Clark enables both your sweet tooth and your on-the-run lifestyle with a delicious, walking pumpkin pie recipe that takes care of your breakfast, and it’s far healthier than it initially sounds. Pass up those sugary, chemical laden, preservative-riddled toaster pastries, and try something that will truly fuel your day instead.
Start with organic pumpkin puree, which you can find at the health food store easily. You may want to have it chilling in the fridge beforehand. Add a sprinkling of nuts, a little pumpkin pie spice, a quick dash of cinnamon, and a good drizzle of organic maple syrup. Give it a quick stir, and you have a breakfast full of antioxidants and plenty of flavor. It tastes great!
Best of all, this cinnamony, crunchy, dessert-like breakfast treat is portable. You can carry it with you as is, put it in a blender bottle for even more portability, or sit down and enjoy it with a spoon if you have a quiet moment to yourself. Like your pumpkin pie with a little cream? Try a little of your favorite nut milk and a dash of Sunwarrior’s vanilla Classic Protein. You’ll love the extra boost to your nutrition as much as the boost to the flavor. You won’t miss the toaster pastries at all.
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Gluten Free Egg noodles & Chow Mein | #1158
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How to Make Goan Lamb Curry
Goan Lamb Curry
A simple yet soothing lamb curry from Goa that is rich with the aroma of coconut and spices. Oven-roasted potatoes and tender, succulent pieces of lamb are put together in this luscious coconut-based stew. I prefer to eat it with plain rice or bread to enjoy every drop of that flavorful liquid. #IndianAtHome #sponsored @AmericanLamb
Makes 4 servings
3 Tbsp/45 ml neutral oil, such as grapeseed
1 ½ tsp garam masala, homemade or store-bought
1 tsp ground black pepper
½ tsp ground Kashmiri chilli
½ tsp ground turmeric
½ tsp ground cardamom
1 large/300 g white or yellow onion, diced
2 Tbsp grated garlic
2 Tbsp grated ginger
1 ½ lb/ g boneless American lamb shoulder, excess fat trimmed and discarded, cut into 1 in/2.5 cm pieces
Fine sea salt
½ cup/120 ml water
1 large/400 g Russett potato, peeled and cut into 1 in/2.5 cm cubes
1 cup/240 ml plain unsweetened coconut milk
2 Tbsp fresh lemon or lime juice
2 Tbsp chopped cilantro, tender stems and leaves
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Texas Eats: New Ramen Joint, New York-Style Pizza and Huge Breakfast Tacos in New Braunfels
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Pixar Fest Remy's Potato Leek Soup - Disneyland Royal Street Veranda
Pixar Fest has a new soup! Potato Leek Soup at Royal Street Veranda in Disneyland! It's deeeeee-lish!
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Maxwell Glick
5419 Hollywood Blvd, C163
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