Vermont Cheddar Mashed Yukon Golds

Extra-sharp Cheddar and buttermilk add a tangy punch to these potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.


Ingredients

* 3 pound(s) Yukon Gold potatoes, cut into 1 1/2 -inch pieces
* 1 1/2 cup(s) shredded extra-sharp Cheddar cheese, divided
* 3/4 cup(s) nonfat buttermilk
* 1 teaspoon(s) salt
* 1/2 teaspoon(s) freshly ground pepper
* 1/4 cup(s) sliced fresh chives, divided
Directions

1. Place potatoes in a large Dutch oven and add enough water to cover. Bring to a boil over high heat. Boil until very tender when pierced with a fork, 20 to 25 minutes. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.

Tips & Techniques

If you want to make the recipe ahead of time, cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

From EatingWell.com
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Paprika's rising bourgeoisie (Goat Seasoning Paprika)

For fans of goat is probably one of the recipes that you should try.
It was so delicious peppers plus a special aroma .. mmmm

Source: Instantly Delicious Magazine

Food Categories: European cuisine

Presented To: 6 People

Materials:
500 g mutton, pieces of 3x3 cm
1 pc onion, finely chopped
2 tablespoons cooking oil
1 / 2 teaspoon paprika powder
50 ml of water
1 / 2 teaspoon salt
1000 ml of water
2 green bell pepper, cut into small boxes
1 can tomatoes, finely chopped
200 ml sour cream
1 1 / 2 tablespoons flour
100 ml sour cream for the cleansing

Managing way:


1. Saute onion until softened, about 5 minutes.
2. Enter the paprika powder and 50 ml of water, cook until boiling.
3. Insert the meat and salt, then cover the pan for 10 minutes.
4. Pour water, paprika, and tomato cans.
5. Stir as he entered the flour and sour cream and stir well.
6. Cook until juices are thick, lift.
7. Serve with sour cream doused.

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Risoles American Style (Risoles United States)

Risoles this American style, providing variety and a different taste sensation from ordinary Risoles.
With the contents of bacon, boiled eggs and mayonnaise to make sense of this Risoles becomes very tasty when wrapped in batter and fried crispy skin.
Can be eaten with mustard or bottled chili sauce, serve as a snack for your family, and the baby would be like


Source: www.sahabatnestle.co.id
Category Cuisine: Cakes

Estimated Creation Time: 40 Minutes - 1 Hour

Materials:
PANIR 100 grams white flour
1 egg chicken, shake off
cooking oil to taste

Leather Material:
100 grams of wheat flour
1 tablespoon NESTLE Dancow Fullcream
½ teaspoon baking powder
½ teaspoon salt
Chicken 1 egg, beaten
150 ml of water
½ tablespoon vegetable oil

Material Content:
150 ml bottled mayonnaise
1 tablespoon Maggi Seasoning
1 tablespoon NESTLE Dancow Fullcream
5 pieces of smoked beef, cut into pieces
150 grams cheddar cheese, cut into pieces
2 hard-boiled chicken eggs, peeled, cut into pieces

Managing way:


Making Skin:
1. Mix the flour, milk, pepper and salt in a container to mix.
2. Add the eggs, stir with a pour a little water until smooth, no lumps.
3. Enter the oil and stir well.
4. Heat a griddle pan anti-sticking 20 cm, spread a little oil.
5. Pour the vegetable mixture 1 SDK with swivel to form a roundabout. Cook until the dry side. Lift.
6. Do the same with the remaining dough. Set aside.

Creating Risoles:
1. Make dough by mixing the contents of mayonnaise, milk Dancow Maggi and mix well. Set aside.
2. Take a piece of skin Risoles.
3. Fill with a piece of bacon, cheese, boiled egg slices and put the dough in the center content.
4. Fold up neatly. Dip into beaten eggs, flour layered bread.
5. Let stand for 30 minutes until slightly dry.
6. Fry in hot oil until golden yellow lot.
7. Lift and serve warm.


Tips:
Do not cut the cheese and boiled eggs are too thick. If the content is too heavy or large, when the skin wound Risoles be easily broken.


Nutrition Information:
Calories: 229 Calories
Protein: 11.3 grams
Fat: 14 grams
Fiber: 0.46 grams
Carbohydrates: 13.9 grams
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