72316 sarasota leftover leek potato tart Recipes

eggs, separated, leftover mashed potatoes, grated parmesan cheese, minced fresh parsley or chives, dried minced onion, garlic powder, butter, melted

leeks, potato, carrot, butter, vegetables or 2 pints chicken stock, salt pepper, heavy cream or 1/4 pint creme fraiche

leek , pale section only, thinly sliced, potato, peeled, and chopped (125g), beef stock (375ml, made from stock cubes), zucchini, chopped (60g), green beans , topped, halved, filet of beef , thinly sliced across the grain, bought basil pesto

leeks, potatoes, butter, chicken stock, cream, salt and pepper, chopped chives , parsley or 1 tbsp fresh tarragon

melted butter, divided, peeled russet potatoes , cut into 1/8-inch slices, tart peeled apple , cut into 1/8-inch slices, garlic clove, minced, shredded extra-sharp cheddar cheese (or swiss if you re a purist!), salt, black pepper, low-fat milk, heated

leftover mashed potatoes, egg, onion, finely chopped, celery rib, finely chopped, lean ground beef, quick-cooking oats, nonfat dry milk powder, salt, pepper, butter, king arthur unbleached all-purpose flour, water, beef bouillon granules, browning sauce , optional

yellow potatoes, zucchini (or 2 small ones ), head radicchio (if possible the variety from treviso), cornmeal, olive oil, garlic cloves, leaves sage, black pepper, salt

potatoes, peeled and cut into chunks, sea salt, asparagus spears , woody ends removed, filo pastry, butter, melted, freshly grated lancashire cheese, freshly grated cheddar, organic or free-range eggs, heavy cream, whole fresh nutmeg, freshly ground black pepper

russet potatoes , scrubbed clean under running water, extra-virgin olive oil, fresh rosemary, chopped, black olives, pitted and cut in 1/2, ground gray salt, freshly ground black pepper, freshly grated lemon zest

butter, leek, sliced, potatoes, peeled and cut into 1inch cubes, smoked ham, diced, shortcrust pastry, heavy cream, nutmeg, salt and pepper

pastry tart shell, uncooked, dijon mustard, grated swiss cheese, divided, baking potatoes, peeled and cut into large chunks, butter, olive oil, spanish onion, diced (2 cups), ricotta cheese, eggs, salt and pepper, to taste

boiling potato, peeled and sliced, salt, green beans, trimmed, fresh breadcrumb, skim milk, olive oil, garlic, minced, oregano, finely chopped, parsley, finely chopped, parmesan cheese, grated, part-skim ricotta cheese, egg whites, lightly beaten, eggs, lightly beaten, black pepper

cake flour, powdered sugar, egg, butter, sweet potatoes, cream cheese, butter, sugar, egg

bacon, chopped, leeks (white and light-green parts only , halved lengthwise and sliced), button mushrooms, sliced, fresh thyme, chopped, coarse salt, pepper , to taste, all-purpose flour, chicken broth, leftover cooked turkey, chopped, frozen peas, leftover mashed potatoes

bacon, chopped, leeks (white and light-green parts only , halved lengthwise and sliced), button mushrooms, sliced, fresh thyme, chopped, coarse salt and pepper, to taste, all-purpose flour, chicken broth, leftover cooked turkey, chopped, frozen peas, leftover mashed potatoes

potatoes (about 2 lbs), same diameter as the potatoes and about 8 inches long, pack your favorite bacon, rosemary chopped fine (you can freeze the leftover), butter cubed small, salt and pepper to taste, parchment paper, bake sheet

leeks, unsalted butter, garlic cloves, minced, shallots, chopped (or 1 small red onion), onion, diced, tart apples, peeled and diced (like granny smith), dry sherry, apple cider, baking potatoes, peeled and diced, vegetable stock (or chicken), heavy cream, blue cheese (plus 2 tbsp. for garnish ), sea salt & freshly ground black pepper, red apple (to garnish )

carrots, trimmed and peeled (not too fat ), leeks, white and light green parts only , cut lengthwise in half and washed, rosemary sprigs, eggs, creme fraiche or 6 tbsp heavy cream, dijon mustard (to taste), grainy mustard, preferably french (to taste), salt , preferably fleur de sel, and freshly ground white pepper, tart shell , made from dorie s basic french tart dough, partially baked and cooled (basic french tart dough/pate brisee (dorie greenspan))