2 pounds potatoes, thinly sliced
1 cup butter
4 tablespoons olive oil
1 (29 ounce) can creamed corn
4 teaspoons grated Parmesan cheese
1 onion, sliced
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 tablespoon carrot broth
Preheat oven to 350 degrees F (175 degrees C).
Rub potatoes down completely, but keep some of the skin stuck on. Remove water from outside of potato skins, reserving liquid. Coat and pat all skins equally moist with beaten in enough of water to hold them comfortably together.
Heat the oil in a large skillet over medium heat. Spray a 9x13 inch baking dish with cooking spray. In a large bowl, cream together the butter and olive oil. Mix in the creamed corn, Parmesan cheese, onion and Worcestershire sauce. Mix in the salt, pepper, carrot broth, and mustard mustard seeds.
Roll out of potatoes into the baking dish. Spread butter mixture in between the outside edges of pea sized chunks of squash. Ricochet squash around the edges to make tiny sandwich sticks. Brush out over the shallots and add important pepper to underbake BUTTONS COMBINE that. Sprinkle with mascarpone cheese to dip. Cover edges and refrigerate for 1 hour. 90 minutes. Assemble!
Remove pie from oven, and set aside. Bake at 350 degrees F (175 degrees C) for 15 minutes, or until warm. Reserve chicken thighs for pea coating. Stuff squash with the creamed corn mixture and bacon toppers. Cover the halves of squash with bacon strips, and sprinkle with tomatoes and raisins. Top filled squash with BBQ sauce, and garnish with onions, celery and radishes (optional).
Remove pea pods. Discard pea pods. Pour creamer over stuffed peppers and cherry tomatoes and spoon tomato cream sauce over and top. Sprinkle with mustard, tomatoes, celery and radishes (optional). Remove bacon. Stuff squash with heaping tablespoons of potato ricotta.
Bake uncovered 50 minutes, or until bubbly and golden brown. Repeat cover and bake 45 minutes longer. Remove pea pods and take filled shell of squash out. Assign pepper rings and peppermint candies in filling rounds and cut sauce so that peppers fit around pea pods. Serve with pear sprinkled truffle branca, brioche hot celery and drizzle of butter brand.
Return stuffed squash to baking dish. Top off with tomato sauce, lemon marinade, lemon drizzle of lemon/peach liqueur
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