|James McNair's Potato Cookbook|
|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 32 for boiled roasted red potatoes
Result Page: 1
Wash potatoes and boil, unpeeled, in ... and pour over potato mixture. Toss ligbt1y ... pickle and the roasted pimiento strips (the ... room temperature. 8-10 servings.
Use a heavy ... pepper and flour; roast and brown slowly ... serve. This may be made in the slow cooker. Simmer on low heat until tender (do not boil).
In a large pot of water cook potatoes (halved) for 15 ... served with picnic items such as sweet pickles, cole slaw, olives, etc. Makes: 6-10 servings.
Heat oven to 425 F. Place potatoes on 15 x ... pepper in large bowl. Add potatoes; mix lightly. Serve warm or chilled. Makes 6 servings. Serving Size: 6.
Prick beef roast through with fork. ... beef slices and potato dumplings. Heat 2 ... golden brown. Mix potatoes, flour, 1 ... dumplings with reserved breadcrumbs.
Cut chuck roast into large chunks, ... their liquid and potato. Bring to a gentle boil and cook, uncovered, ... cheese to sprinkle over. Makes 6 servings.
Combine ingredients in ... Add any seasonings desired. NOTE: Left over soup meat can be used in place of roast beef. Red kidney beans can also be added.
To make three quarts of stew: Simmer and stir occasionally until onions are clear and tender and "disappear", then add the potatoes to thicken.
Brown beef on ... bring to a boil. Cover and ... 3 hours. Add potatoes, onions, and ... thickens. Turn into serving bowl and pass separately. Makes 6 servings.
Cut beef in ... Peel and slice potatoes. Combine beef ... lettuce leaves. Put beef salad in center of bowl and garnish with thin tomato slices. Serves 4.
Result Page: 1
top of page