Search results
Results from the WOW.Com Content Network
Funeral potatoes is a potato-based hotdish or casserole, similar to au gratin potatoes, popular in the American Intermountain West and Midwest.It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks and other social gatherings, sometimes under different names.
Soon, various companies' versions of Noodles Romanoff could be purchased in grocery stores for preparation at home. It was a popular side dish on American dinner tables through the 1960s, and recipes for it are available online from Betty Crocker, Creamette, and others. [8] [9] [10] The restaurant closed its doors for good on New Year's Eve in ...
Potatoes cooked in different ways. The potato is a starchy, tuberous crop.It is the world's fourth-largest food crop, following rice, wheat and corn. [1] The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. [1]
Start potatoes in cold water and bring up to a boil. This will prevent a starch crust from forming. Return potatoes to the hot pot after rinsing to promote drying and prevent them from becoming soggy.
Mash potato flesh using a fork or potato masher until broken into small pieces. Beat on medium-low speed, and gradually increase mixer speed to medium, beating until smooth, about 1 minute. Remove ...
1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender. 2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.
It includes red potatoes, salt, white wine vinegar, mayo, parsley and shallots or onions, but can be served in a variety of ways. Many recipes skip the mayo for a less creamy dish. German Potato Salad
Bintje – a very successful potato variety created by Dutch schoolteacher Kornelis Lieuwes De Vries who in 1905 named it after one of his pupils: the then 17 year old Bintje Jansma. In 1976 she died in Franeker (Friesland) at age 88. The Bintje is equally suitable for boiling, baking, and for French fries, mashed potato and potato chips. It is ...