|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
1 - 10 of 7,730 for cubed potatoes
into 1/4 inch ... 5 minutes. Add potatoes, celery and ... salt or bouillon cube. Cover and ... chopped fresh clams for a quick New England clam chowder.
In a 5-7 quart dutch oven, sauté onion and garlic in olive oil. Add the remaining above ingredients. Cover and simmer one hour. Uncover and reduce ...
Sprinkle the beef cubes lightly with salt ... add the sweet potatoes. When beef ... leave to cook from 5-8 hours or until meat and vegetables are tender.
Trim steak of ... into bite sized cubes. Dice all ... and 2 cups potato to 1 cup ... be served hot or cold. Turnovers are great for lunches and picnics!
Combine flour, salt ... into one inch cubes. Roll meat ... onions and whole potatoes. Add salt ... of ketchup may be added to the broth for extra flavor.
Flour beef cubes. Brown on ... covered. Then add 3 or 4 thinly sliced potatoes and uncover and raise temperature to 450 degrees. Cook approximately 45 minutes.
In a small ... drain well. Slice potatoes lengthwise, approximately 1/8 ... width of the potato. In a ... 350°F until potatoes are tender, about 1 hour.
Put everything into 9 x 13 inch pan, except butter and milk. Melt butter and heat with milk. Pour over other ingredients. Sprinkle with paprika. Bake ...
Scrub potatoes and cut into 1 1/2 inch cubes. Place in ... and microwave high for 6 minutes. Stir in garlic. Microwave high for 5 or 6 minutes more. Serve.
Peel and cube potatoes and place in ... put in with potatoes. Cook over medium heat until done. Salt and pepper to taste. Stir in cheese and sour cream.
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