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Bow Tie Pasta Salad with Ham. Bits of salty diced ham, along with crunchy bell peppers, peas, cheddar cheese, and a creamy dressing make this simple pasta salad an all-time crowd-pleaser.
Choose from savory casseroles, like egg recipes, hash brown casseroles, and breakfast enchiladas, or sweeter options, like baked oatmeal with berries or the cinnamon French toast casserole.
Get back to basics with these vintage casseroles that come together quickly and easily in your trusty 9x13-inch pan. Whether you're looking for a classic chicken and rice dish, a pineapple-studded ...
Description. Original air date. 1. "Potato Interstitials". Brown and his company produced 10 short clips (called "Interstitial") about potatoes that were aired between shows as part of Food Network's Couch Potato weekend. April 20–21, 2002. ( April 20–21, 2002) 2. "10 Culinary Lessons from Alton Brown ".
Gratin ( French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. [ 1][ 2][ 3] The term may be applied to any dish made using this method. [ 4] Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill ...
Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s Hotdish – Casserole dish – typically contains a starch , a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
Sure, the turkey gets all the attention. But Thanksgiving dinner would be nothing without the sides—some of our favorites including: marshmallow-topped Southern sweet potato casserole, mac and ...
Ham and eggs is a dish combining various preparations of those two ingredients. It has been described as a staple of "an old-fashioned American breakfast". [ 1] It is also served as a lunch and dinner dish. Some notable people have professed an affinity for the dish, such as American entrepreneur Duncan Hines and the Manchurian Emperor Puyi.
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