|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...
Results 1 - 10 of 32 for steamed red potatoes
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Chop and mix all ingredients. Use raw goat cream (soured) as needed to blend all ingredients and form patties. Use flour to keep from sticking on ...
Preparation time: 2 ... the onions, garlic, potato, carrot and ... taste with stock or water. Adjust seasonings, if necessary, to accommodate the thinning.
Place potatoes and scallions in ... to mix well. Cover and chill several hours or overnight. Serve on bed of lettuce with beans and tomatoes as garnish.
To prepare chicken: ... pan. Add carrots, potatoes, peas and ... pie to let steam escape. Brush with ... pie is bubbling and the crust is brown. Serves 4.
Saute almonds in ... Gently toss with potatoes. Fold in ... pepper, celery, and cilantro. Chill. Just before serving, fold in almonds. Makes 6 to 8 servings.
In a large ... stir in the potatoes, beans, and ... with aluminum foil, and bake in a preheated 375 degree oven for 30 to 40 minutes. Yield: 2 servings.
Melt butter over ... in stock and potatoes and bring to ... in blender or food processor. Season to taste with salt and pepper. Add asparagus and serve.
Saute red onion in olive oil for 2 minutes. Add the cooked potatoes, the green beans, add the olives, heat through. Sprinkle with Parmesan cheese.
Mix potatoes, eggs and vegetables. Mix dressing ingredients separately and pour over potato mixture. Garnish, if desired. Chill and serve. 8 servings.
Begin by preparing eggplant and potatoes. Then cut ... vegetables a mininum of 1 hour. Thread on skewers and grill 15 to 25 minutes. Makes 8 generous servings.
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