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Full Online Book HomeLearning KitchenVegetables - Potato Cups
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Vegetables - Potato Cups Post by :itTiger Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3180

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Vegetables - Potato Cups

3 cups Mashed potatoes (6 medium)
1/3 cup butter
2 tablespoons milk
1 egg beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 cup finely chopped onion
1/2 cup fine dry breadcrumbs.

Preheat oven to 425° F. and grease large muffin tins and coat with breadcrumbs.

Combine potatoes, butter, milk and egg. Beat until smooth. Add seasonings, and onion.

Pack potato mixture in pans and bake until golden brown, for about 30 mins.
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Vegetables - Potato -  Potato Dumplings With Wilted Spinach And Parmesan
Contributing chef: Patrick McDonald 900g/2 lb Catriona potatoes 3 egg yolks 150 g/5 oz plain flour salt and pepper 250 ml/8 fl oz double cream 225 g/8 oz baby spinach 175 g/6 oz Parmesan cheese, grated Preheat oven to 200C/400F/Gas Mark 6 Bake the potatoes in their skins until the flesh is soft and tender, about 1 – 1 ½ hours. Scoop out the potato flesh into a bowl and mash while still hot. Add the egg yolks and flour, season to taste and beat to a smooth dough. Divide the mixture into 2.5 cm/1 inch diameter balls and lay

Vegetables - Potato Croquettes Vegetables - Potato Croquettes

Vegetables - Potato Croquettes
2 1/2 lbs. of old or starchy potatoes 4 1/2 T. butter 1 2/3 cups Parmesan cheese 1 clove chopped garlic 3 T. Italian parsley Salt and Pepper to taste 1 whole egg + 2 egg yolks 2 egg whites + 1 whole egg (beaten together) Flour for dredging Italian flavored bread crumbs Oil for frying Peel and quarter potatoes and boil for about 20 minutes in salt water. Heat oil for frying to 350 degrees F.Mash potatoes by hand or use a ricer. Add next 5 ingredients and mix thoroughly. Add 1 whole egg and 2 egg yokes