|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
Tip: Try russet potato for more results.
1 - 10 of 16 for roasted russet potato
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Preheat oven to 400°F. Place potatoes in a non stick baking pan, large enough to move the potatoes around and deep enough so that nothing drips over. ...
Place your choice of meat in a LARGE Dutch oven; pour in the V8 and Bar-B-Que Sauce. Add enough water to cover the meat. Cover and cook for 2 hours ...
Thoroughly wash and ... towels. Cut each potato in 4 lengthwise ... vegetable oil spray. Roast potatoes in pre-heated ... immediately. Makes 4 servings.
Saute onion and garlic in oil; add tomatoes, sugar, vinegar, Worcestershire sauce and hot pepper sauce. Simmer 25 to 30 minutes uncovered. Stir meat ...
Put water and ... then add cabbage, potato and tomatoes. Return ... and apple tender. Remove from heat and stir in vinegar. Season to taste with pepper.
Clean and rinse pot roast. Cut and ... water and spices. Roast 3-4 hours depending on size of roast. Shake pan to stir juices on top of meat every hour.
In a large soup kettle combine potatoes, carrots, onions, celery, frozen mixed veggies, salt, pepper, bouillon cubes and parsley flakes. Add water to ...
Scrub potatoes, cut ... for 30 minutes, then turn potatoes so the other cut side is against the baking sheet. Roast another 30 minutes. Serve immediately.
Thoroughly wash and ... towels. Cut each potato into 4 lengthwise ... vegetable oil spray. Roast potatoes in preheated ... serve immediately. (4 servings)
Peel and wash ... spices. Dot each potato with butter. Put ... pan. Bake at 325 degree oven for 2 1/2 to 3 hours or until golden brown. Serves 6 people.
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