Pie shaped ravioli stuffed with chicken pot pie filling and served over potatoes and gravy.
An Italian sausage served in a bun made from gnocchi and topped with pesto and caramelized onions.
How to make tater tots with a bunch of random veggies from the fridge.
This twist on stuffing uses tater tots in place of bread to make a unique potato dish that tastes like your favorite Thanksgiving stuffing!
These short ribs are slowly cooked in a stock with lots of The Famous Grouse Whisky, and served over a cheesy and spicy cornbread.
Freshly made thick cut french fries are smothered in a thick New England clam chowder. It\’s a poutine chowder mash-up!
These tots are flavored from the inside out with a spicy vindaloo paste.
Ingredients2 Pounds Brisket2 Cups Beef Stock1 Onion Diced 5 Carrots Chopped 3 Celery Stalks Chopped 1/2 A Large Head of Cabbage Chopped 5 Cloves Garlic5 Sprigs Thyme1 Teaspoon Coriander6 Cups Beef Stock (plus more liquid if necessary) Potato Flakes For: 10 BowlsPreparation: 45 minCooking: 3 hReady in: 3 h 45 min InstructionsChop the beef into…
Earlier this week I bought two great new cookbooks. I was on my way to the store after buying these books knowing I was going to cook something that night, but I was unsure of what. I flipped through Easy Gourmet, and realized that I wanted to eat just about everything in the book! Not only that, but the recipes really lived up to the theme of the book, they were all super easy but also really classy and fancy feeling! It was a cold september day so I gravitated towards the soups in the book, and the salmon dill chowder caught my eye right away. Mainly because I make a lot of soups here, but this one seemed just different enough from what I normally do that I knew it was going to be fun to make and new flavors to eat. It came out just fantastic and took almost no effort at all to put together!