|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
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Preheat oven to ... under skin. Arrange potato slices, overlapping slightly, ... again. Bake for 1 hour, basting every 20 minutes with remaining butter.
15 minutes preparation ... (under skin). Arrange potato, over lapping ... hour, basting every 20 minutes with remaining garlic butter mixture. 4 servings.
Saute onion in melted butter. Add the potatoes and mix well. Stir in broth, reduce heat, cover and simmer until the potatoes are tender and browned ...
Cook onions in hot fat and add potatoes, salt and pepper. Cook until browned.
Peel potatoes, slice and quarter them. Place in center of large piece of aluminum foil. Chop onion and place on top. Dot liberally with butter. ...
Cut bacon into half-inch pieces with kitchen scissors. Put into a skillet and saute with the onion until done, or about 5 minutes. Add the diced ...
Boil potato slices in water ... with onion and top with remaining potatoes. Sprinkle with paprika. Bake until heated thoroughly, about 20 to 25 minutes.
In a large roasting pan. Pour 1 ladle of butter to coat bottom of pan. Next place 1/2 potatoes to cover bottom of pan. Layer 1/2 onions on top of ...
Preheat oven to ... the skin. Arrange potato slices, overlapping slightly, ... butter. Bake for 1 hour, basting every 20 minutes with remaining garlic butter.
In hot butter in large, heavy skillet, saute potato and onion slices, ... golden brown and tender. Sprinkle with salt, pepper and parsley. Makes 6 servings.
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