|In Praise of the Potato|
|by Lindsey Bareham|
Lindsey Bareham offers a feast of appetizers, soups, salads, lunch, side and dinner dishes, ideas of leftovers, stuffings, sauces, buns, cakes, br...
Results 1 - 10 of 32 for steamed red potatoes
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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.
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.
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.
Preparation time: 2 ... the onions, garlic, potato, carrot and ... taste with stock or water. Adjust seasonings, if necessary, to accommodate the thinning.
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 ...
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.
Mix potatoes, eggs and vegetables. Mix dressing ingredients separately and pour over potato mixture. Garnish, if desired. Chill and serve. 8 servings.
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.
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.
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