Slice potatoes and onions.
Arrange in a pan greased with oil. Add salt, pepper, onion powder, parsley and bread crumbs.
Pour a small amount of olive oil over potatoes and onions, add a little water.
Bake 1 hour at 350\u00b0.
00 degrees.
Slice red potatoes so they are about an
Slice the potatoes.
Fry the onions three minutes in the hot butter, add the potatoes and fry 5 minutes more.
Take the potatoes and onions out and put them on a plate.
Stir the flour into the hot butter and simmer for 2 minutes.
Stir in the beer and bring to the boil.
Pour this sauce over the potatoes.
round lamb, garlic, chopped apricots and coriander seeds in a large
Slice onions and unpeeled potatoes.
Arrange in 3 rows in 9 x 13-inch baking dish, alternating potatoes and onion slices, overlapping slightly.
Mix remaining ingredients in bowl.
Drizzle over potatoes and
onions.
Bake, covered, at 400\u00b0 for 40 minutes. Bake, uncovered, for 20 minutes longer.
Slice potatoes and onions into 1/4-inch slices.
Place overlapping slices in a buttered Pyrex baking dish.
Mix butter and oil.
Brush slices and pour remaining over potatoes and onions.
Sprinkle with spices.
Bake at 400\u00b0 for 25 to 30 minutes or until potatoes are done and browned at the edges.
Serve immediately.
Best with broiled steaks or hamburgers.
Serves 4 to 6.
Peel and cube potatoes.
Put into shallow baking pan and mix oil into potatoes.
Pour dry soup mix over potatoes and mix well. Bake in oven at 350\u00b0 or until done.
Bake potatoes in microwave; leave firm.
Slice potatoes and onion.
Add margarine, salt and pepper.
Wrap in foil; cook on grill about 10 minutes, then open foil and stir until brown.
Peel potatoes and make cross wise slices on them about 1/4 inch apart; do not cut all the way through.
About every second slice, insert a slice of onion, sprinkle with salt and pepper. Place 1 tbsp. butter on top of each potato.
Wrap in foil and bake at 400\u00b0 for 1 hour.
o 400\u00b0.
Scrub potatoes and pierce with a fork several
Saute cut up onion in butter.
Scrub potatoes and slice thin (don't peel).
Put in 9 x 13-inch baking dish; sprinkle with salt. Pour butter and onion over potatoes; bake for 30 minutes in 375\u00b0 oven.
Baste occasionally while baking.
Cut the potatoes and onions into medium size chunks.
Heat up just enough oil to barely cover the botton of a non-stick frying pan. Add just the potatoes, salt and pepper, cover, and cook over a high heat until almost browned on all sides. Check every few minutes to turn the potatoes. Add the onions. Lower heat to medium, and finish browning uncovered.
Note: Of course the number of potatoes and/or onions can be adjusted depending on appetites!
Bake potatoes and cook broccoli.
Mash overcooked broccoli, then mash scooped out interior of baked potatoes.
Thin with a little milk and season with salt and pepper.
Add broccoli to potatoes and mix well.
Repack potato skins and sprinkle with cheese.
Bake until hot.
Wash and Cut up squash, potatoes and onions.
Melt butter in lg. fry pan.
Add squash.
Add potatoes on top of squash.
Add onions on top of potatoes.
Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).
Add salt and pepper to taste.
Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
In a 1 1/2 quart greased casserole, layer potatoes and onions.
In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
Pour over potatoes and onions. Sprinkle generously with paprika.
Bake in a preheated 350 oven for 1 hour or until potatoes are tender.
Into a baking dish, put a layer of thin sliced potatoes, salt, pepper and dots of butter.
Add a layer of thin sliced onions. Cover these with dots of butter, salt and pepper.
Repeat until all potatoes and onions are used.
Pour enough milk over potatoes and onions to cover them.
Cook in a moderate oven until potatoes are well browned.
These proportions may be varied according to the size of the casserole.
Serves 6.
Halve baked potatoes and scoop out pulp.
Whip pulp with carrots, parsley, chives, horseradish, yogurt and butter.
Season to taste with salt and pepper.
Refill potato halves.
Top with grated cheese and paprika.
Bake in a 350\u00b0 oven for 15 minutes, or until cheese melts and mixture is hot.
Wash and slice potatoes into 1/2-inch slices.
Do onions same way.
Place a potato slice then onion slice until all is placed in dish.
Pour melted butter over potatoes and onions.
Sprinkle salt, pepper, then paprika over ingredients.
Cover and bake at 400\u00b0 for 30 minutes or until potatoes are tender.
Wash chops, pat dry. Dip in flour, then egg, then breadcrumbs. Heat oil, and add potatoes, and onions. Place breaded chops on top, and let cook slowly over medium heat. Once chops begin to brown, give the pot a \"stir\", so that any browned potatoes can rise up to the top, and the chops can continue to brown evenly. Drain on a paper towel, and serve one chop with a side of onions and potatoes.
I like to seve this with a dollop of sour cream, and some green beans!
b>potatoes, remove any blemishes, but do not peel.
Clean and peel onions