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How To make Potato Casserole w/Saffron, Almonds, Bread Cr
2 lb Potatoes
Salt and pepper Saffron threads (several -pinches) 2 tb Spanish or other fragrant
-virgin olive oil 1 Slice dense white bread
1/2 c Almonds, blanched -- roughly
-chopped 2 lg Garlic cloves
1 t Paprika
1 c
water; boiling
1 tb Pasley :
chopped, for garnish
Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron. In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes. Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper. Add bread-almond mixture to the potatoes, along with remaining water. Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender. Broil to brown the top. Garnish with parsley. Serves 4. Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg sod; 7 g fiber;vegan Vegetarian Times, Nov 93/MM by DEEANNE
How To make Potato Casserole w/Saffron, Almonds, Bread Cr's Videos
High Protein Veg Burger | No Breadcrumbs | No Potatoes | Nandita Iyer | Bean Burger Recipe | Rajma
Vegetarian burgers usually have potatoes or sweet potatoes making them very high in carbs. Here is a high-protein version of a burger that does not use breadcrumbs, potatoes or sweet potatoes, and is served without the bread. This black bean burger recipe is perfect for a weeknight dinner that is fun as well as healthy.
Ingredients
Makes 4 burgers
1 cup black beans soaked overnight
(this is the one I use )
1 tbsp olive oil
1 onion, finely chopped
1 tbsp minced garlic
100 grams grated paneer
2 tbsp flaxseed meal
2 tbsp almond meal
1 tsp cumin powder
1 tsp paprika or chili flakes
1 tbsp dried mixed herbs or oregano
Salt
Pepper
Salad: Onion, purple cabbage, carrot, lettuce, lemon juice, olive oil
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The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
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I've never had such fluffy and delicious french toast! this is better than cake????
I've never had such fluffy and delicious french toast! this is better than cake
2 eggs
60ml milk
1tbsp white sugar
1/4tsp ground cinnamon
A pinch of salt
Mix well
2 slices of bread
Cut off the crusts (optional)
Medium-low heat
1tbsp unsalted butter
Pour the egg over the bread
Flip over and cover with the egg
Repeat
Pour the rest of the egg
Soak the egg mixture with the bread
Place in the frying pan
Shape the bread with the spatulas
Flip over
Fry the sides
Done!
Maple syrup
So fluffy and delicious!
This is the best French toast recipe!
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Lussekatter & Glögg ???????? Saffron Buns & Mulled Wine
Today I'm baking lussekatter -- saffron-scented buns made to celebrate St. Lucia Day in Sweden --along with glögg, a warm spiced wine. ???? Big thanks to Lovely Hanna for sending me the recipe along with the necessary saffron. ????
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My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.