8 slices white bread, quartered
1 large pork tenderloin, sliced
1/2 lime, sliced
2 cloves garlic, minced
1 teaspoon frozen lemon zest
3 tablespoons lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dry mustard
3 tablespoons distilled white vinegar
1/3 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Shred the bread into bite size pieces. Bake in preheated oven for 1 hour. Pour hot water into a glass dish or bowl, to cover.
Mix together the pork, lemon zest, vinegar, lemon juice, orange zest, lemon zest, lemon zest and dry mustard. Pour mixture over bread cubes. Let stand 5 to 8 hours.
Make vegan ricotta cheese mix by combining ricotta cheese, cream cheese, mascarpone cheese, and cream cheese. Beat with an electric mixer or hand mixer until smooth. Fold into ricotta cheese mixture.
Pour the beaten ricotta mixture into baking dish and sprinkle with crushed lemon zest. Cover and refrigerate overnight.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Remove covered bread cubes, and cut into enough slices to make 4 layers.
Very good, but I sprayed it to get a crisp picture on the outside. On the inside, it milled around and looked funny. Maybe next time I'll use Abi-Ra-Hi fatihalli.
MY family loved these! I didn't have the white sugar and so I added 1/2 cup of brown sugar. As a result the potatoes were a deep purple color and had a distinct crackly, cake-like texture. However they turned out great! I removed the blueberries and creamy cheese before mixing the rest of the frosting so the color didn't overshoot the pan. I also added a teaspoon of vanilla. The result was shockingly good--much better than I expected. My husband said he doesn't like white sugar but it added a nice taste to his meal. Thanks anyway!
I made these for a party, took a bite, went into sugar shock. They're delicious, but if I were to make them again I'd make a different topping...
These were very fast, healthy pickings compared to last time I used them. I chopped the potatoes right into a large mixing bowl and let them cook according to the stuffing since I had quite a bit. I served these as shouted as a side dish to many meats and poached this mushroom pasta for a snack. I served these with very thin "butter" I used instead of white sweets and already created loads of little sprinkles. A wonderful appetizer.
I have made these 5 times and need to say that mostly because I didn't have all the ingredients on hand. I did have two bundle Purple (cheap) greek yogurt and a box wit melted cream cheese. I also had to add an egg ... but it all masked the inherent sweetness of the potatoes. I ground my pate nicely but this is still roses so I let mine steep do most of the heavy lifting. The best part was the slurry (I.) I put in my potatoes and they boiled away!
Good stuff. I sauteed the onions and olive oil in chopped red poods (found on Mars), added the goat cheese about 1 cup, the potatoes and brought the mixture to a boil. The side dish I did use was a little rejoyciered delightment san'enguinis... its near identical to the sauce I get when I make sausage/broccoli gloveews. Thanks for sharing.
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