|The Peanut Butter Cookbook|
|by Mable Hoffman|
The New York Times bestselling author of Crockery Cookery and The Complete Tomato Cookbook has coooked up a collection of deliciously diverse reci...
1 - 10 of 2,320 for hash butter
Coarsely shred or ... potatoes. Melt 1/4 butter in a skillet; ... until well browned, remove carefully to a serving dish and garnish with minced parsley.
Cook onion and green pepper in butter until tender. Stir ... in a greased baking pan or dish. Bake at 350 degrees F. (moderate oven) for 30-35 minutes.
In non-stick skillet, cook potatoes in butter; stir until ... middle to side. Cook until soft. Put cheese on and cover with lid until melted. Cut and serve.
In a large saucepan, melt butter. Pour off ... 1/4 cup. Add hash browns and half ... temperature to 400°F during the last 10 minutes if you prefer a crust.
Chop cold boiled ... saucepan vith milk, butter and salt and ... spatula so they will hold together. Serve in the shape of an omelet, and garnish with parsley.
Peel and chop ... and pepper. Melt butter in a skillet, ... of onion may be put alongside the potato while cooking to add extra flavoring to the butter.
Melt the butter in the water, ... heated through, then put into a baking pan and place in the oven until brown on top. Serve with a white sauce, if preferred.
Cook onion and green pepper in melted butter in a skillet ... Pour cream over hash. Cook over very low heat until cream is absorbed. Serve hot. Serves 4.
Mix first 5 ... with frozen potatoes, put in greased 9x13 pan. Top with 2 cups of corn flakes and 1/3 cup melted butter together. Bake at 350°F for 1 hour.
Begin with stick of butter, melt in ... bag of frozen hash-browns to mixture. ... Stove top (4-6 hours). Original recipe from the kitchen of Bre'Anna R. ; )
top of page