4 medium potatoes
1/4 cup grated Parmesan cheese
1/2 cup sliced red onion
3 stems celery, quartered
2 cups carrots
2 medium potatoes, quartered
1 cup chopped celery
1 cup frozen corn kernels
1/2 cup butter
3 tablespoons Mal's Chocolate Chip Dipping Sauce
12 ounces pepperjack cheese
2 tablespoons lemon juice
Preheat the oven to 350 degrees F (175 degrees C).
Grate the potatoes and slice the thickest. Place inside a greased 9x13 inch pan. Sprinkle the cheese over the potatoes. Sprinkle with red onion.
Place carrots in the bottom of a large pot. Stir in potatoes and cucumber. Bring broth to a boil, reduce heat to low, and continue stirring until the vegetables are tender. Add carrots and green onions.
Add celery and celery juice.
Bring to a slow simmer, stirring often. Reduce heat to medium and continue stirring until the potatoes balanced out. Reduce heat to medium and continue stirring until they are planted and slightly past tender. Sprinkle salad dressing over the top.
Arrange steaming pot on top of the potatoes and pour 10 minutes of steaming mixture as evenly as possible every 25 minutes.
All I did different was add 1/2 - 1 teaspoon of white wine and 1 teaspoon of cooking wine. Forgot about it and left out the mint and celery, but this recipe became very liquidy. I did add a little bit of chicken broth to keep everything moist, but it didn't seem to make a difference. A note about Hungarian Carrots: Gave it 2 stars not because it was difficult, but because I added more salt and more boiling water. After following the recipe, i added fresh carrots and began to boil them. Brought my carrots to the boil, reduced heat to low, covered, and let simmer for about an hour. During this time, I browned my potatoes and was very happy with the color they came out with - kind of a deep, ooey-gooey color. Turned out great!
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