|by Alex Barker|
This authoritative and beautiful bookprovides essential information on preparing storing and cooking potatoes, opening with an alphabetical index ...
Results 1 - 10 of 19 for neck bones potato
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Combine bones and water. Bring ... butter and stir in flour. Stir constantly until browned a bit. Add to broth, stirring until soup is slightly thickened.
Clean chicken and cut into serving pieces. Place chicken in pot, cover with water and cover pot. Bring to full boil, then reduce heat and simmer for ...
Cover all above ... Remove meat and bones - strain and ... - brown until a dark golden brown. Add to boiling soup - stir in well. Simmer 30 minutes more.
Oil a large deep Corning glass casserole (with lid), and layer bottom with peeled and quartered potatoes. Season with garlic salt and/or seasoned ...
Combine water and ham bones. Simmer for ... flakes, corn, milk, and ham chunks. Cook until potatoes are tender. Best cooked ahead and reheated. May be frozen.
Boil until tender, cut meat off bones, return meat ... add: Heat through. When cooled, can be put into containers for freezing. Yield about 2 1/2 gallons.
Place the soup bone (and beef chunks ... About 30 minutes prior to serving the stew add tomatoes and season to taste. Let stew simmer until ready to serve.
Simmer the meat slowly in the water for about 2 hour, skimming the surface several times. Let the broth stand overnight. The next morning, skim off ...
Cut the meat ... that the fat, bone, etc. is ... place the trimmed neck chips around the ... meat placed just right, you will have no difficulty in serving.
Cut lamb into serving size pieces. Season with salt, pepper, rosemary, garlic and Worcestershire sauce. Marinate for 1/2 to 2 hours. In a medium ...
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