|James McNair's Potato|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
1 - 10 of 238 for beef roast potatoes
Trim fat from beef and cut into ... Place beef, sweet potatoes, onions, apples, ... sauce with beef, potatoes, and apples. A very warming, fulfilling dish.
Wash roast, then sprinkle ... foil. Put carrots, potatoes and onions in ... thermometer. Time varies with size of roast, with a larger roast taking about 2 hours.
Preheat oven to ... minutes or until potatoes are tender. Refrigerate ... ALTITUDE: 5200 feet: Increase milk to 3 cups. Bake at 375 degrees 40-50 minutes.
Mix salt, pepper and flour. Rub into roast on each side. ... if needed. Peel potatoes, quarter, then ... taste. This isn't as fattening as creamed potatoes.
Brown meat with ... baking dish. Arrange potatoes over meat. Mix ... potatoes. Top with cheese and buttered bread crumbs. Bake at 350 degrees for 1 1/2 hours.
Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set ...
Heat a Dutch ... of oil. Season roast with garlic powder, ... is adding the potatoes that have been ... most delicious gravy that will not need thickening.
Trim all excess fat from roast. Place potatoes and onion in ... of potatoes and onions. Cover and cook on low setting for 10 to 12 hours (high 5 to 6).
Using large bowl combine all of the meat and vegetables which have been finely chopped as well as the finely chopped fresh onion. Mix all together, ...
Cook cubes or use left over roast beef already cooked. Make instant mash potatoes per box directions. ... for sweetness. May also be frozen and reheated.
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