|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
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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.
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.
To make three quarts of stew: Simmer and stir occasionally until onions are clear and tender and "disappear", then add the potatoes to thicken.
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.
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.
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