Gratin Of Potatoes And Porcini Mushrooms In Cream Recipe?This recipe is for a gratin of potatoes and porcini mushrooms in cream. It is a dish that is traditionally made with potatoes, porcini mushrooms, and cream. The dish is then baked in the oven and served hot.Curried Garbanzo Beans And Potatoes Recipe?Curried garbanzo beans and potatoes is a traditional Indian dish made with chickpeas, potatoes, and spices. The dish is typically served with rice or flatbread, and can be made with either fresh or canned chickpeas.Fried Green Tomatoes Recipe?Fried green tomatoes are a classic Southern dish that is typically made with unripe tomatoes that are dredged in a cornmeal batter and then fried.Duchess Potato Puff Recipe?Duchess potato puffs are small, round balls of mashed potatoes that are fried until golden brown. They are traditionally served as part of a English breakfast or as a side dish.Mexican Spanish Rice Recipe?Mexican Spanish rice is a popular dish in Mexican cuisine that is typically made with white rice, tomatoes, onions, and garlic. It is often seasoned with cumin, chili powder, and other spices.Collards For A Feijoada Recipe?Collards for a feijoada is a traditional Brazilian dish made with black beans, pork, and collard greens. The dish is typically served with rice and beans, and is a popular choice for a hearty winter meal.Rio Grande Valley Spanish Rice Recipe?Rio Grande Valley Spanish rice is a traditional Mexican dish made with white rice, tomatoes, onions, garlic, and cilantro. It is often served as a side dish or as a main course.Batas A Portuguesa – Portuguese Fried Potatoes RecipeBatas a Portuguesa is a traditional recipe from Portugal that is typically made with potatoes, eggs, and chorizo. This dish can be served as a main course or as a side dish, and is often enjoyed with a glass of red wine.Vegetable Sausage (Hoy Jaw) Recipe?Hoy jaw is a type of sausage made from vegetables, typically cabbage, turnips, and carrots. It is a popular dish in Laos and is often served with rice and a dipping sauce.
