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1 - 10 of 23 for white rose potato

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Prick potatoes with fork and boil with skins on for about 20 minutes. Do not overcook. Potatoes should be slightly firm when a fork is inserted. ...

Scrub potatoes, dry ... lengthwise. Carefully remove potato leaving the 1/4 ... remaining wine, ketchup and chutney sauce. Stir into meat balls. Serves 4.

In heavy soup kettle, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to ...

Simmer onions in wine until transparent. Put in fish, potatoes, celery, herbs, some water or more wine or beer. When boiling add sauce, soup and ...

Lightly brown onions ... slice thinly. In 1 1/2 quart casserole, arrange potato slices, sprinkle salt, pour spoonfuls of slightly thinned mushroom soup.

Peel and boil potatoes until tender. Drain. Add all remaining ingredients and mash. Put potatoes in casserole bowl. Garnish with parsley and paprika. ...

Cut potatoes into 3/4 inch cubes. Combine potatoes with next 7 ingredients in large bowl, adding each one-by-one; combine well. Place next 6 ...

Boil potatoes. When they cool, peel and grate in large bowl. Add remaining ingredients and mix. Pour into an 8 x 8 inch or 9 x 13 inch greased ...

Hard boil egg, cool a little. Peel and set aside. Wash and cut up broccoli, set aside. Bake potatoes in microwave. While they are cooking, cook ...

Peel and quarter about 5 pounds of white rose or russet potatoes. ... in oven. Bake at 325 degrees for 45 minutes. Serve with gravy or butter. Serves 6-8.

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