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| Janssen's Temptation (w/o anchovies)
1/2-3/4 sweet onion, sliced vertically
Place a layer of potato slices in 1-1/2 qt casserole; top with some of the onion slices. Dot with some of the butter pieces. Repeat until onions, potatoes & butter pieces are used up. Salt and pepper the mixture. Pour 1/2 cup of Half and Half over mixture. Mix it all up. Bake at 350 degrees for 50 minutes to one hour. |
Follow-Up Postings:
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| And....if it was "with anchovies"...where would you add them? Just on top? I love anchovies! Linda C |
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- Posted by ginger_st_thomas (My Page) on Mon, Mar 5, 07 at 15:32
| Glad you posted it. The recipe I have calls for anchovies so I never made it because of that because I figured they were necessary. In the recipe I have you drain the anchovies, reserving the liquid, layer the anchovies over the potatoes, then pour the reserved liquid over that. Then proceed with the onions, etc. |
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| This is a recipe posted by san. I haven't made this in a long time but I think this is a good recipe for Janssen's Temptation. I've heard from native Swedes that their anchovies are much milder than the kind sold in the USA (that's why when I did make it w/ anchovies, I drained & rinsed the anchovies before chopping, & didn't use the juice). I'd also slice the onions vertically - they seemed to fit better with the julienned potatoes :) Jannsonn’s Temptation 2 ¼# russet potatoes, coarsely julienned ***I’ve never seen a tin of these so I just toss in 6 or 7 anchovies packed in |
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| If you soak the anchovies in some milk before you use them, the fishy taste almost completely goes away |
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| i'm sorry i didn't see your response to my question earlier, ann--i appreciate you posting it! and i should have credited the recipe i use to the frugal gourmet. it can be found in its entirety in the swedish meatball thread. i think i'm going to have fun trying out some of those so thanx to everyone who posted their variations there! |
Here is a link that might be useful: swedish meatballs & janssen's temptation
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