This famous Potatoes Romanoff is a perfect side dish for a special weekend dinner. This recipe is an original from Chef John Schenk. Grated potatoes are mixed with seasonings and cheddar cheese for a flavorful dish.
Ingredients:
• 3 large Russet potatoes (washed and unpeeled)
• 1 red onion (finely diced)
• 3 tsp salt
• ½ tsp ground white pepper
• 2 ½ cups sharp white cheddar cheese (grated)
• 1 ¾ cups sour cream
Instructions:
Preheat oven to 400 F.
Wrap each potato with foil.
Poke using a fork or tip of a sharp knife.
Put the wrapped potatoes on a baking tray.
Place it inside the preheated oven.
Let it bake for 75 minutes until potatoes are tender.
Once done, remove from the oven.
Unwrap the potatoes and transfer them to a plate.
Cover it with clingfilm and place in the fridge.
Let it chill overnight.
Once done, remove from the fridge and unwrap.
Grate the potatoes with skin on a bowl.
Add finely diced onion.
Season with salt and white pepper.
Toss to mix using forks.
Avoid mashing the potatoes.
Sprinkle grated white cheddar cheese.
Toss to mix using forks.
Add sour cream into the mixture.
Gently toss to mix using forks.
Transfer carefully to a buttered baking dish.
Don’t press the mixture into the dish.
Place it inside the oven and let it bake for 30 minutes.
Once done, remove from the oven.
Serve and enjoy.
Images – https://www.youtube.com/watch?v=3FpcOohn4bI
Are you ready to prepare the best New York cheesecake? This yummy cheesecake has two layers – the crust, which consists of crushed biscuits. The next layer is a combination of cheese, cream, egg, and sugar. Prepare this tasty dessert the night before a dinner party and have it ready in the fridge.. 🙂
Ingredients:
For the crust:
• 120 grams biscuits
• 60 grams melted butter
For the cheesecake:
• 400 grams cream cheese
• 120 grams granulated sugar
• 200 grams sour cream
• 150 ml heavy cream
• 2 eggs
• 2 tbsp cornstarch
• 1 1/2 tbsp vanilla extract
• juice of 1/4 lemon
Optional for toppings:
• 200 grams raspberries
• 40 grams granulated sugar
• 1 tbsp water
Instructions:
For the crust:
In a mixing bowl, add 120 grams of biscuits.
Crush the biscuits by using a small glass.
Add 60 grams melted butter.
Mix well.
Transfer to a springform pan.
Spread and distribute evenly, pressing it down the pan.
Lightly grease the walls of the pan.
Line it with parchment paper.
Carefully cover the outside walls of the springform pan.
Set aside.
For the cheesecake:
In another bowl, add 400 grams cream cheese and 120 grams granulated sugar.
Whisk until well combined.
Texture should be thick and soft.
Add 200 grams sour cream and whisk well.
Add 150 ml heavy cream and whisk well.
Add 2 eggs and whisk well until combined.
Add 2 tbsp cornstarch and 1 1/2 tbsp vanilla extract.
Whisk well until combined.
Add juice of 1/4 lemon.
Whisk well.
Pour batter into the springform pan.
Spread and distribute evenly.
Smoothen the surface.
Place the springform pan on a baking tray.
Pour some hot water on the baking tray.
Place in a preheated oven of 180 C for 30 minutes.
Reduce temperature to 150 C and bake for another 30 minutes.
After 30 minutes, switch off the oven.
Leave it inside the oven for an hour.
After an hour, remove from the oven and let it cool down.
Place inside the fridge for 6 hours.
Optional for toppings:
Meanwhile, add 200 grams of raspberries in a microwave-proof bowl.
Add 40 grams granulated sugar and 1 tbsp water.
Cover with cling film.
Place inside the microwave for 4 minutes.
After 4 minutes, sift through the raspberry syrup.
Set aside.
Assembly:
Remove the cheesecake from the springform pan once ready.
Slice for servings.
Drizzle some raspberry syrup on top.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=tspdJ6hxqnc
Hashbrown casserole is a delicious side dish or snack served any time of the day. This dish has gained a huge amount of popularity. It has copycat and homemade variations, but the main ingredients are the same as hashbrown potatoes. This can be served with sunny-side-up eggs and bacon strips for brunch.
Ingredients:
• 32 oz. frozen hashbrown potatoes (thawed)
• 16 oz. sour cream
• 8 oz. cheddar cheese (shredded)
• 10 oz. cream of chicken soup
• 1/2 cup butter (melted)
• 1/2 cup onion (chopped)
• Salt and pepper to taste
Instructions:
This recipe takes about 1 hour. Serves 6-8.
Preheat oven to 350 F.
In a bowl, put sour cream, cream of chicken soup, melted butter, and onion.
Stir well.
Set aside.
In a greased baking dish, spread the thawed potatoes evenly.
Sprinkle with salt and pepper to taste.
Spread the sour cream mixture on top of the potatoes.
Stir gently.
Add shredded cheddar cheese on top.
Let it bake for 45-55 minutes or until the top is golden brown.
Transfer to a plate.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=SNwQOWTkGbc
Appetizers, Snacks & Light Bites | Recipe World | 
February 25, 2021 12:40 pm | 
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