|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...
1 - 10 of 51 for steamed potato
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Peel a 1/2 ... center of each potato. Melt butter ... occasionally. Sprinkle with salt and pepper. Transfer to a serving bowl and garnish with lemon slices.
Wash potatoes, do ... inch thick rounds. Steam in kettle until ... over the hot steamed potatoes, tossing lightly. ... a serving dish. Serve immediately.
Combine potatoes, brussels sprouts and broth in 2 quart microwave safe casserole. Cover tightly with lid or plastic wrap turned back slightly on one ...
In a medium ... potatoes. Cover and steam about 20 minutes, ... per serving. The steamed garlic used in ... Recommended by the American Heart Association.
Layer potato slices and garlic in a steamer; steam over boiling water ... butter and put steamed potato slices on ... potatoes up too much. Serve immediately.
Peel and slice potatoes and onions very thin. Place alternate layers of potatoes and onions in shallow baking dish. Dot with butter and add boiling ...
Put potato pieces in 2 ... normal amount of steam should escape lid. ... potatoes and vegetables or leave separate. Season to taste, and enjoy! Serves 4.
In a roasting pan bottom, layer cut up chicken and potatoes. Sprinkle seasonings over top. Top with onion and tomato; dot with butter. Add a little ...
Cut potatoes into ... boiling water and steam for 10 minutes. ... parsley, salt nd pepper. Add the lemon juice and toss. Heat for 30 seconds. 4 servings.
Mix all ingredients to a stiff batter. Pour batter into a well greased mold and steam for 2 1/2 hours. Serve with hard sauce.
Result Page: 1
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