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AllrecipesThis is my backwoods Mississippi grandmother's own customized sugar cookie dough recipe. Royal icing is recommended, but these are also wonderful without icing. Very light and buttery. My mom stuck with it, and we grew up eating the raw cookie dough before snacking on the cookies at holidays. This will always be my basic cookie dough recipe. It's very quick and easy to make a batch of this dough and to customize. These are common ingredients easily found in most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these cookies to turn out well.Food.comI'm going through an old church cookbook I got many years ago, and found this. I'd made it back when I was a new wife and hadn't many "tried and true" recipes or many cooking skills. It's been years since I made it, but to my recollection it was easy and tasty.AllrecipesI am a direct descendent of the Linells who came across on the Mayflower. Our family has always had the absolute most awesome stuffing, and I finally got the recipe handed down to me. It's so good I can't keep it a secret. Try it once and you'll agree it's the best you ever had, and it's so easy to make.AllrecipesI know this recipe sounds unappealing, but give it a try! It's so easy to make and my kids just love it. I think you will, too!YummlySticky, sweet and such a treat, these potatoes, inspired by a classic sweet-and-savory Danish dish, are a must try. True to their title, the potatoes are actually tossed with a homemade caramel sauce—don't worry, it's just sugar and butter. A clever technique developed by the Betty Crocker Kitchens makes quick work of a tricky step. Where most traditional recipes call for combining the potatoes with hot caramel on your stovetop, where it's easy to burn the caramel and make a mess, this version calls for combining them in the oven. So you'll end up with creamy potatoes coated in rich caramel, with barely any fuss. We highly recommend serving these alongside pork and cabbage, as the Danes traditionally do at Christmastime.YummlyThis potatoes au gratin recipe is a savory staple to have in your side dish repertoire. Made with sliced potatoes in a creamy sauce, these au gratin potatoes are then covered with a generous layer of Manchego cheese and baked until melted and golden on top. Savory, creamy, and cheesy, these potatoes pair wonderfully with steak or pork, roasted vegetables, or a big green salad. This dish is incredibly versatile and goes well with just about anything. It's the ultimate comfort food — a true crowd pleaser. This recipe makes a perfect side dish for weeknight dinners or to serve on a special occasion, such as with a roast for your Christmas feast or with ham for Easter dinner! The best part? This tasty potato recipe has a much shorter cook time than many traditional gratin potatoes recipes due to an untraditional tool — the microwave! This elegant yet easy recipe can be on the table in less than an hour. With just 15 minutes of active prep time, it can even be assembled in advance and cooked later. All you have to do is prepare the recipe as directed, then cover it tightly with plastic wrap, store in the refrigerator, and cook fully before serving. ## What Is The Au Gratin Cooking Method? While "au gratin" sounds fancy, it's actually not complicated at all. In fact, “to gratinée" means simply to give a dish a golden-brown top. Since many au gratin dishes call for lots of cheese, some people think that the term is French for “with cheese.” However, you don't necessarily need to use cheese. Whether made with cheese, breadcrumbs, or both, browning happens during the cooking process and can be accelerated by passing the dish under a broiler. ## Potatoes Au Gratin Vs. Scalloped Potatoes You may be wondering about the difference between scalloped potatoes and au gratin potatoes. They’re very similar, and in fact, many people use the names interchangeably. You may see variations in recipes: some use onions, while others use shallots; some use Gruyere cheese, and others use cheddar cheese. Don't get hung up on the name, and choose a recipe that sounds good to you! The results are basically the same: sliced potatoes cradled in a creamy sauce. ## Variations Have fun with this recipe! Make it your own with some of these delicious options: _Use different cheeses._ If you prefer a sharper flavor, try a sharp cheddar cheese or gruyere cheese. You can even sprinkle in parmesan cheese or try provolone for a milder flavor. There's no rule on just how cheesy your potatoes can be! _Use a variety of potatoes._ This dish calls for russet potatoes, which are mealy potatoes with a high starch content that are excellent for baking. For something different, try red potatoes — waxy potatoes with a low starch content that hold their shape well during cooking. You could also try a Yukon gold potato, which has properties of both waxy and mealy potatoes. _Add vegetables._ Boost the nutrition of this dish — and add a new dimension of flavor — by adding onions, turnips, or carrots. Roast the vegetables ahead of time, then layer in with the potatoes. You can also add fresh herbs such as parsley, oregano, or basil. _Add meat._ Diced ham, ground beef, or sliced bacon would all be great additions to this dish. Fully cook the meat ahead of time, then add into the potatoes and prepare as the recipe directs. _Thicken the sauce._ If you'd prefer a thicker cream sauce, add 2-3 Tbsp. of all-purpose flour to the whipping cream. _Substitute heavy cream._ Another way to slightly thicken the sauce is to swap heavy cream for whipping cream. They're very similar, but whipping cream is slightly lighter — it has about 6% less fat than heavy cream. _Top with breadcrumbs._ if you want to add extra texture to this dish, sprinkle breadcrumbs over the top of the potatoes and cheese before cooking. You don't need much, just a light layer will work. Never make potatoes au gratin from the box again now that you have this recipe!Food.comA number of years ago in a village in Spain I was served a dish similar to this recipe and thought of it as true comfort food.It was baked in a clay oven. It's been a while but this is my version of it. It was served for breakfast but I think of it more as a one dish dinner meal. It is an easy recipe with minimal preparation. You can make it ahead, reheat adding the eggs for the last 10 minutes. It can be as spicy or as tame as you like simply by choosing a type of sausage that you like. If you can get Portuguese Linguica sausage they would be perfect. I used Spanish Corizo-a very robust sausage full of smoke & flavor, You may even try Ham slices instead of sausage. The cook time is for making the recipe straight through-for "do ahead" allow another 40 minutesFood52Back in November, I found a recipe for Hazelnut Polvorones- which are similar to Mexican Wedding Cookies-but this recipe contained no flour. Instead, it called for all cornstarch -which produced this amazing melt-in-your-mouth quality. But I wanted to work with other nuts and flavorings, so I started making variants. After consistent trial and error, I came up with a successful recipe for these Lemon Pecan Polvorones (and others I have posted.) Because the experiments sometimes came out too crumbly, I substituted a little flour for cornstarch, to give a little more structure to the dough. This basic recipe is not a flexible one in one respect. If you omit the brandy (yes, only 2 T.!) the cookies fall apart when you try to remove them from the cookie sheet. Who would think 2T. of liquid would make such a huge difference? But it does. And I finally figured out why. That 2T is needed to bond the dough together, to give the cookies structure, as in a pie crust dough. I haven't tried substituting any other liquid for brandy, but I would think orange juice or bourbon might work in its place. In my experiments, I also found that chilling helps with 2 steps: chilling the dough makes it easier to form the balls without them getting greasy; and baking the balls after chilling them- results in a cookie that has a nice domed shape rather than a flat one. I used True Lemon in this recipe because I had run out of lemons for zesting. (and I had bought some but never tried it.) Because I didn't want more liquid (lemon juice) in the recipe, I found the True Lemon worked out really well. I was surprised, but It was a good replacement for lemon zest . I really dislike lemon oil and can always taste it, but the True Lemon didn't have any fake flavor. I like the texture and shape of these polvorones- they are small domed melt-in-your mouth, with a robust tart lemon flavor and the nuttiness of pecans. If ,like me, you have a love of anise, you might enjoy adding that as well.Food.comI love mushrooms, which is ironic because when I was a kid my father would take me mushroom hunting. I hated mushrooms so never paid attention to his instructions except to pick the ones he pointed out. Somewhere along the way in life I began eating mushrooms and now LOVE them. So when I come across an unusual recipe for them, I save it. This is one of them. This recipe is featured within our Tried & True Slow Cooker & Casserole cookbook @ http://allrecipes.com/slowcooker/ Submitted by: Maryanne "You can vary this easy rice side dish by adding different spices or meat."Easy, elegant recipes you can make any day of the week. 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Tried and True Recipes is a recipe blog for elegant, easy recipes for brunch, lunch, or dinner with helpful tips, photography, techniques, and inspiration.
Mar 14, 2022 · Whether it's scalloped potatoes, chicken parm, lasagna, chili mac or cheeseburger casserole, these 13x9 recipes taste like home.
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On this page, I share our family’s favorite, tried and true recipes in every category: main dishes, appetizers, sides, desserts, etc. We have 4 small children, so almost all my go-to recipes are relatively quick & simple weeknight dinner recipe types. And they’ve all been tried and tested on my family.
