|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.
Results 1 - 10 of 19 for neck bones potato
Result Page: 1
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 ...
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 ...
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.
Oil a large deep Corning glass casserole (with lid), and layer bottom with peeled and quartered potatoes. Season with garlic salt and/or seasoned ...
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.
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.
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.
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.
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.
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 ...
Result Page: 1
top of page