- vegetable oil
- chopped onion
- chopped green bell pepper
- diced carrot
- vegetable broth
- chili powder
- ground cumin
- diced yellow squash
- diced zucchini
- chopped cilantro
- fresh ground black pepper
- small new potatoes
- celery seed
- yellow mustard
- -2 teaspoon Worcestershire sauce
- horseradish
- minced shallots
- grated asiago cheese
- chopped fresh chives
- fresh ground pepper
- grated fresh parmesan cheese
- BEEF BROTH
- WORCESTERSHIRE SAUCE
8 June 2011 —
I cooked it 10 minutes more and it needed even more than that (because I think that my oven doesn’t heat well). Art & Lys liked it.
- filo pastry
- Sea salt and freshly ground black pepper
- Lancashire cheese
- freshly grated Cheddar cheese
- Lg eggs
- nutmeg
- shredded sharp cheddar cheese
- margarine
- sliced onions
- cider vinegar
- fingerling potatoes
- olive oil
- vegetable oil
- garlic powder
- all-purpose flour
- 2-percent milk
- egg
- butter
- Kosher salt and freshly ground black pepper
Insalata Russa
Insalata Russa or Russian salad is very popular in Italy and in the eighteenth century was known as insalata genovese because it is said that it was served for the Ligurian aristocracy for gala dinners. Other legends claim that the Piedmont region of Italy invented this salad when Russian aristocracy came to visit. It is composed mainly of vegetables and mayonnaise and can be served as an antipasto as well as a salad. It is often found on Italian tables at Christmastime. There are many variations.
This recipe is featured on show 2022 – Earth and Sea.
- fresh or frozen peas
- minced parsley
- low fat mayonnaise
- Salt and pepper to taste
Deeply crisp, creamy chunks of potato seared in butter; sticky caramelized onions hiding under each bite; a dusting of smoky paprika and black pepper.
- unsalted butter
- Ground black pepper
- eggs
- white vinegar