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My nonno, Serafino Travaini was Executive Chef of Girard's famous French restaurant in San Francisco for many years. He enjoyed this dish at home as ...

Boil potatoes in jackets; peel; mash with fork. Add salt, flour and eggs to taste. Dough should be well mixed and fairly moist. Roll into sticks ...

Boil the potatoes in salted water, peel and put through a potato ricer. Heap the puree on a pastry board with the flour and add the yeast dissolved ...

Use a 2 quart or larger pot. Place in all ingredients with the fish and potatoes on top. Cover pot. Bring to a boil over medium heat. Reduce to low ...

Serve with your favorite pasta sauce or simply butter, garlic and Parmesan cheese. Combine ingredients to form an amalgamated ball. Add flour as ...

Cook potatoes with skins in boiling water until tender. Drain and when cool enough to handle, peel and work potatoes through a ricer or food mill. ...

Sift 2 cups of flour, 2 teaspoons of baking powder, a pinch of salt and 1 teaspoon of nutmeg. Cream together 3 egg yolks, 1 stick of butter and 3 ...

Boil potatoes in their jackets. Peel and mash with a fork. Add flour, eggs and salt. Dough should be well mixed and fairly moist. Roll into sticks ...

Preheat oven to 350 degrees. Combine all ingredients except the raisin and vanilla; mix well. Cook over medium heat and stir constantly until cooked. ...

Slice green beans in half lengthwise and blanch in boiling water. Drain and save 1 cup of the cooking liquid. Cut zucchini into 1/2 inch slices and ...

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