|by Alex Barker|
This authoritative and beautiful bookprovides essential information on preparing storing and cooking potatoes, opening with an alphabetical index ...
1 - 10 of 91 for potato croquette
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Sauté onions until translucent, but not browned. Combine all ingredients (to taste). Spread on sheet pan. Refrigerate until firm. Use a biscuit ...
Cut long strips ... and mold mashed potato around each strip ... shape. Roll each croquette in flour, then ... deep-fat fried at 360 degrees until golden brown.
Peel and quarter potatoes. Cook in salted boiling water for about 15 minutes or until tender. Drain. Return potatoes to heat, shaking pan until dry. ...
Preheat oven to ... together. Form into croquettes. Roll croquettes ... place each croquette on top of a slice of pineapple. Bake for 30 minutes. Serves 4.
Peel potatoes and soak with salted water for 5 minutes. Steam or boil potatoes about 15 minutes and drain. Mash them well and add mixed vegetables, ...
Boil potatoes until soft. Drain and mash. Beat 1 egg with a drop of milk. Mix potatoes, egg, cubed Mozzarella cheese, salt, garlic powder and parsley ...
Scrub and peel potatoes. Boil until tender. Drain and puree immediately. Cool. Cream butter in a mixing bowl. Gradually add 1 egg, potatoes, flour, ...
Cook potatoes with ... into pear shaped croquettes. Beat the ... then fry in deep oil, preheated to 375 degrees. Drain on paper towels. Makes 6 servings.
Cook potatoes until ... 30 minutes. Dip croquettes in egg white and roll in corn flakes. Place in flat greased baking ... at 400 degrees for 20 minutes.
Be sure to ... in them. Place croquettes by shaping potatoes ... at 375 degrees until they are brown. Drain on absorbent paper and serve at once. Makes 4.
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