Results 41 - 50 of 52 for russian potato

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Rinse chicken in hot water, removing extra fat. Place in large Dutch oven more than covering with water. Bring to a boil, skimming off the ...

Boil meat, beet, potatoes. Add salt, black pepper, celery and vinegar. When beet and potatoes are soft, grate them. Save broth. When meat ...

Put water and bouillon cubes in a 4 quart Dutch oven and bring to a boil over medium-high heat. While liquid comes to a boil, scrub ...

Mix thoroughly, add salt and mayonnaise, and garlic salt (optional) to taste. Not too moist. Let stand, covered in refrigerator at least 1 ...

In large kettle melt butter; saute onions until golden. Add remaining ingredients and simmer covered until vegetables and barley are ...



In a 9 x 11 inch cake pan, bake a pie crust, set aside. Saute in fry pan or wok: onions, celery, carrots, mushrooms, sauerkraut (can use ...

In large saucepan, saute mushrooms ... Simmer, covered, for 8 minutes or until fish is cooked. Stir in parsley. Serve in bowl with a boiled potato.

Mix all ingredients together and let stand overnight in refrigerator. Then taste, and if needed, add more seasonings. Salad is ready to eat ...

Don't overcook any items, then drain well and cool. Add mayonnaise to potatoes and carrots. Then add onions and then the eggs, celery and ...

Put water and bouillon cubes in 4 quart Dutch oven and bring to a boil. Scrub potatoes. Cut unpeeled potatoes into 1/2 inch chunks and add ...

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