Directions . Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain.

Make the pickles . Place cauliflower and turnip in two separate medium-size heatproof bowls; set aside. Bring vinegar, 1 1/4 cups water, honey, salt, cumin, pepper, and bay leaves to a boil in a ...

1 deep-dish pie shell (around 9 to 10 inches) 1½ cups full-fat sour cream 1 (13 oz) can pumpkin purée 1 cup dark brown sugar, packed 3 eggs, whites and yolks separated 1 tsp. vanilla extract ¾ ...

I've made baked potatoes many times before, but I've never followed specific recipes. I usually just stick to pretty classic fillings, like butter, sour cream, and cheese.

Instructions. Preheat the oven to 180˚C (fan-forced). Place the cream into a large bowl and season well with salt. Place a mandolin directly over the bowl and slice the potatoes very thinly ...

Step 3: Add the Funyuns powder, chives, hot sauce, and lemon juice to the sour cream and yogurt mixture; mix until well combined. Step 4: Top with the remaining chives and optional caviar. Serve ...

To make filling: Heat 1 cup sour cream in large metal bowl set over large wide pot of boiling water until warm. Stir occasionally. In separate bowl, mix pumpkin, egg yolks, brown sugar, cinnamon ...