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A type of potato salad made with carrots, peas, ham, various sausages, pickled fish, boiled eggs, with olive oil or mayonnaise. Tartiflette: Haute-Savoie, France: Potatoes, Reblochon cheese, lardons and onions. Tashmijab: Svaneti, Georgia: A variant of mashed potatoes with sulguni cheese. Tater Tots: United States
In Australia they refer to it as potato bake, and New Zealanders refer to it as scalloped potatoes, potato scallops or (erroneously) potato cake. In North America, traditionally au gratin potatoes include cheese, and scalloped potatoes do not, [9] but this classic differentiation has been lost to time. [10]
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings.Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza.
Converted or purpose-built vans sell kebabs, baked potato, hamburgers and chips, especially at night. Individual portable ovens capable of being wheeled by a single man serve baked potatoes along with fillings such as cheese or chili con carne. On the coast fresh seafood is often sold straight from the catch cooked in mobile kitchens.
The Stuffed Baked Potato Factory: Houston, Texas "Swamp Monster" (giant baked potato smashed into a bowl, topped with chicken, shrimp & crawfish etouffee, sausage, Moe's Magic Dust of Cerole seasoning and cheese); "The Beast" (baked potato bowl topped ground beef, cheese, mayo, ketchup, mustard, bacon, tomatoes, onions, and barbecue sauce).
Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese. [8] Recipes vary but often include hollowing out the peppers ...
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Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked. [1] For chicken cordon bleu, chicken breast is used instead of veal. [2] Ham cordon bleu is ham stuffed with mushrooms and cheese. [3]
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