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Results 11 - 20 of 32 for potato instant
Put potatoes and water into bowl; blend well. Add eggs; mix well. Mix in salt and flour. Have salted boiling water with 4 tablespoons ...
Combine the potato flakes and water in a ... side. Cover with plastic wrap and refrigerate until firm. Cut into slices about 1/4 to 1/2-inch thick.
Combine all in a microwave safe mug. Microwave 1 1/2 to 2 minutes or until hot. Soup thickens as it cools.
Mix ingredients in glass jar or container of choice. Cover loosely and let stand 24 hours at room temperature. Keep in refrigerator 3 to 5 ...
Prepare potatoes in hot water ... shallow oiled casserole bake the combined potato, egg, cheese and butter mixture at 350 degrees for 15 minutes.
Bring to boil. Add: Stir well and cool in refrigerator overnight. Just before baking add 3 1/2 c. flour. Roll as thin as possible. Makes 3 ...
Prepare potatoes as directed on package. In saucepan combine butter and cheese, heat until almost melted. Remove from heat, stir in sour ...
In large saucepan, cook and ... heat. Stir in potato flakes and corn until blended. ... frequently - do not boil. Makes approximately 4 cups. Delicious!
Mix all ingredients together in 2 quart bowl, sprinkle with paprika for garnish.
Bring water and butter to boil and pour over potato mixture and mix well. Chill ... to steam. Good with butter and sugar if you like them sweet.
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