|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 50 for potato kugel
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In a food processor, finely mince 2 onions (you can use the large shredding disc. Fry the onions in hot oil until very brown, but not crispy. Grate ...
As the Galitzianer ... inch pan. Add potato mixture and bake ... for 1 hour. Small size: 1 onion 2 eggs 3/4 c. oil Same method - use smaller baking dish.
Saute onion in butter; combine eggs and potatoes. Sift dry ingredients together. Add potatoes and egg. Stir in onions. Pour into 1 quart greased ...
Preheat oven to ... pieces. Grate the potato and drain well. ... Sprinkle crumbled bacon over the top. Bake in preheated oven for 1 hour and 15 minutes.
Beat eggs well. Add grated onion and a handful (about 1/4 cup) matzo meal. Add about 1 cup vegetable oil. Add grated potatoes. Mix thoroughly. Add ...
Grate potatoes and drain well. In a mixing bowl combine the grated potatoes with the beaten eggs. Melt the butter and mix well. Adding the Matzo Meal ...
Combine cream cheese and add beaten eggs; mix until smooth. Add remaining ingredients; mix. Spoon into well greased 8 x 8 pan. Bake at 350 degrees ...
Grease a lasagna size pan with butter. Chop onion. Beat 2 eggs. Add onion and potatoes and turn until egg is evenly distributed. Add salt, pepper and ...
Mix eggs with potatoes, bread crumbs, salt, pepper, onion and melted shortening or butter. Turn into greased baking dish and bake at 375 degrees for ...
Peel and grate potatoes and onion. Add 2 eggs, and salt and pepper to taste. In a large skillet, heat enough oil to cover bottom of pan. Fry entire ...
Result Page: 1
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