|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.
Tip: Try red potatos for more results.
Results 1 - 7 of 7 for prosciutto red potatos
Slice the sausage ... of good quality red or white wine ... the sausage or prosciutto cubes until done ... use balsamic vinegar instead of wine vinegar.
In large pot ... celery, sour cream, mayonnaise, prosciutto and blue cheese. Pour dressing over potatoes and toss to coat. Refrigerate 3 to 4 hours. Serves 8.
In large saucepan over medium-high heat, cook sliced potatoes in small amount of water until fork tender, about 12 minutes; drain well. Cut 2 of the ...
Squeeze spinach, set ... 1/2 onion, 1/2 prosciutto and 1/2 spinach, ... Repeat, finish with potato and then cheese. ... Stir in cheeses and pepper to taste.
Soak the beans ... water and the prosciutto or salt pork ... pieces; peel the potato and cut it ... pour over the croutons. Sprinkle with cheese and serve.
Heat 2 tablespoons ... skillet. Add the potato slices and cook ... the asparagus, shrimp, prosciutto and black pepper. ... minute or so to finish cooking.
In large saucepan over medium-high heat, cook potatoes in water until tender, approximately 10 to 15 minutes. Drain. Cut eggs in slices and in large ...
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