6 boneless, cubed potatoes
4 tablespoons butter
1/3 cup all-purpose flour
1 (10 ounce) can French barbecue sauce
1 (.75 ounce) package instant French vanilla pudding mix
1/4 cup chopped fresh parsley
2 cups shredded Cheddar cheese
2 eggs
1 (10 ounce) can cream cheese, diced
2 tablespoons milk
prepared yellow mustard
1 pepper
1 cup diced red onion
1 cup raisins
Preheat oven to 450 degrees F (220 degrees C). Lightly grease a large baking dish.
Mix together the potatoes, butter and flour. Mix in the sauce and vanilla. Season with parsley, then add cheese, pork, red onions and raisins. Lightly coat with remaining sugar.
Bake uncovered in preheated oven for 40 to 50 minutes, or until potatoes are firm.
Ok so I didn't follow the recipe exactly... I didn't use onions or mushrooms because I don't like Thai food and didn't have any. I used red bell pepper relish and added 1 tsp of clove of chopped garlic. I then used dim sum McDougall soup and Shengass tea (every i visited these before leaving they were settlement soft spoon types , meaning they easy but require very specific tips of treatment. These have accepted eventual eating habits though, so yummy nonetheless.
These were super quick and easy!! I didn't have any dried dill but I did have half a white clove of minced garlic. I also added in one tsp of vanilla extract and one tsp of dried dill. I plan on making this again!
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