Search results
Results from the WOW.Com Content Network
In a saute pan, he melts butter and then adds the shallots along with some salt, pepper, sugar and dried thyme. Those cook until golden and softened, about 15 minutes.
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. Peel the potatoes and trim the rounded ends. Cut the potatoes into 1-inch-thick slices ...
Are your mashed potatoes gloppy rather than wonderfully fluffy? The key to the fluffiest ones begins with using the proper potato, keeping them as dry as possible while they cook, and using the ...
By: Hilary Meyer My grandmother used to make the most amazing smooth-as-silk mashed potatoes that were never gummy, lumpy or dry. What was her secret? Tons of butter and whole milk. I would love ...
The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked until they form a cake. Then the cake is flipped every ten minutes until the outside is golden and crisp.
Fondant potatoes, [1] or pommes fondantes [2] (French for 'melting potatoes'), is a method of preparing potatoes that involves cutting them into cylinders, browning the ends, and slowly roasting in butter and stock.
This beef and mushroom stew served over fluffy egg noodles became an instant classic in the post-war era because it felt like such a treat after wartime meat rationing. Though this hearty crowd ...
The dish is included in Parton and her sister Rachel's new cookbook, "Good Lookin' Cookin'." Their holiday potatoes include sour cream, cream cheese, and plenty of butter. If you need a quick and ...