|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 380 for potatoe souffle
Process in food ... breadcrumbs (with fresh parsley and paprika) tossed in melted butter. Bake as above. A good way to use up leftover mashed potatoes!
Season well the ... quantity of souffled potatoes. It is ... double boiler one renders the cooling of it harmful, yet it is a dish frequently called for.
This is a ... mixer, beat the souffle ingredients together. It ... mixing when the potatoes are still warm ... topping and bake at 350 degrees for 30 minutes.
Boil potatoes in a large ... a 7 inch souffle pan (or deep ... minutes. Do not disturb souffle while baking. Souffle will be browned when done. 4 servings.
In mixer on medium speed, mix together souffle ingredients. Pour into ... over souffle. Pour melted butter over all. Bake at 350 degrees for 35 minutes.
Mix and pour ... casserole. Top with following. Mix, sprinkle over potatoes. Bake in oven at 350 degrees for 30 minutes. May be frozen. Let thaw, then bake.
Combine ingredients for souffle and pour into ... topping mixture over potato mixture and bake ... dish that they have it printed to give to each guest.
Boil sweet potatoes until tender, peel ... Sprinkle topping over potato mixture and bake ... butter and mix with other ingredients. Sprinkle over potatoes.
Beat egg whites ... and add to potato mixture. Fold in ... pour into a buttered 1 1/2 quart casserole. Bake at 350 degrees for 45 minutes. Serves 4 to 6.
Boil pared, cut potatoes with salt to ... into a greased souffle dish, sprinkle with ... doubled. (Light Mozzarella can be used as well as Egg Beaters.)
top of page