he dough with the uncooked potato slices and the rosemary, season
edium heat. Saute leeks, sweet potato and prosciutto for about 5
o season.
Fold the potato mixture into the mayo and
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
Stir-fry meat, onion, pepper and celery (use tenderizer on meat if necessary).
Add carrots, cabbage, potato and tomatoes.
Cook until meat is tender.
Add barley and basil.
Simmer until barley is tender.
Serve hot with salad and a simple dessert.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
175 degrees C). Prick sweet potato several times with a fork
if necessary.
*NOTE: This potato salad is intended to be
aking dish, mix the sweet potato, 2 tblsp of oil, cumin
orn sticks.
Wash sweet potato, pierce with fork, wrap in
Steam or boil sweet potato cubes until very tender. Drain if necessary and mash or puree until you have your desired consistency
Whisk egg. Whisk in sweet potato puree until well combined. Heat a pan over medium heat. Add egg and sweet potato mixture and cook, stirring often, until cooked through and thickened.
Remove from heat, let cool and serve baby!
o the boil add the potato slices, return to the boil
eef then drain. Using a potato masher, smash the ground beef
as 6.
Put the potato slices in a colander and
Use the small size ( #2 1/2) can of sauerkraut. Approximately 2 cups.
Boil rapidly everything but the potato until most of the water is evaporated.
Add potato, cover and simmer gently until potato is cooked.
Makes 4 cups.
Wash potato thoroughly; cut off any dark marks on the skin and cut about a quarter inch into it completely around it lengthwise.
Microwave for approximately 10 minutes on high or until fork tender.
Remove to a microwaveable dish, slice it in half through the cut made earlier, score the inside meat.
Drizzle the honey over the inside, spread 1 teaspoon on each side and spread 1 teaspoon of butter on each side. Sprinkle with salt and pepper.
Place back in microwave and cook for 30 seconds.
Enjoy.
Scrub the potatoes but leave the skin on.
Cook the potatoes in boiling water for 7 minutes and allow to cool completely. When cool grate into a bowl.
Heat 15g of the butter and cook the onion until soft. Stir the onion mix into the potato.
Melt half of the remaining butter in a frying pan and add the potato mixture forming it into a cake shape.
Cook for 15 minutes or until the bottom of the cake is brown.
Melt the remaining butter and pour over the top of the cake. turn the rosti over and cook until golden.
eeds begin to pop, add potato and eggplant and stir-fry
Peel and dice potatoes and onion.
Put potatoes, onion and salt in pan and cover with water.
Cook until potatoes are tender, adding a little water if necessary.
Empty can of soup into pan and add milk gradually (may not need all of it at this point). Stir ingredients together and continue cooking over low heat, stirring occasionally, until mixture is heated thoroughly.
If soup appears too thick, add a small amount of milk until desired consistency is reached.