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Potato Dishes for All Occasions
Potato Dishes for All Occasions
Potato Dishes for All Occasions
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Potato Dishes for All Occasions

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The book is a result from my personal hobby , several different interestings in cooking and creating diffrent types of food. While writing that book I mastered my composition and practical techniques and skills with preparing american recipes.
There is nothing special about me. I was born outside the US, but spend several years living in New Jersey and Pennsylwania and using my language skills.
My simple independent life was dedicated to work as health professional . While full time working and learning liked to create new , tasty and healthy dishes for friends and family.
LanguageEnglish
PublisherAuthorHouse
Release dateJan 22, 2013
ISBN9781481705271
Potato Dishes for All Occasions
Author

Melinda Migale

The book is a result from my personal hobby , several different interestings in cooking and creating diffrent types of food. While writing that book I mastered my composition and practical techniques and skills with preparing american recipes. There is nothing special about me. I was born outside the US, but spend several years living in New Jersey and Pennsylwania and using my language skills. My simple independent life was dedicated to work as health professional . While full time working and learning liked to create new , tasty and healthy dishes for friends and family.

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    Book preview

    Potato Dishes for All Occasions - Melinda Migale

    © 2013 by Melinda Migale. All rights reserved.

    You may not modify, distribute, sell, or give this document away in any way under any circumstances.

    You have permission to post the template within this document only once.

    This has been edited for your own personal use.

    No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

    Published by AuthorHouse 01/16/2013

    ISBN: 978-1-4817-0528-8 (sc)

    ISBN: 978-1-4817-0527-1 (e)

    Library of Congress Control Number: 2013900443

    Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

    Certain stock imagery © Thinkstock.

    This book is printed on acid-free paper.

    Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

    CONTENTS

    1. Introduction.

    2. Equipmen

    3. Useful Tips For Cooking Potatoes

    1. Salads

    2. Soups

    3. Steamed Potatoes

    4. Cooked Potatoes

    5. Fried Potatoes

    6. Baked Potatoes

    7. Sweet Potatoes

    8. Potato Sauces

    5. Cooking Tips And Terms

    Disclaimer/Legal Notice.

    This book is for information purposes only, and as experienced in this subject matter as the contributors are, the material herein does not constitute professional advice.

    The information presented herein represents the view of the contributors as of the date of publication.

    Because of the rate with which conditions change, the contributors reserve the right to alter and update their opinion based on the new conditions.

    This book is designed to provide accurate and authoritative information with regard to the subject matter covered.

    It is sold with the understanding that the publisher and the contributors are not engaged in rendering legal, accounting, or other professional advice.

    If legal advice or other professional assistance is required, the services of a competent professional should be sought.

    The reader is advised to consult with an appropriately qualified professional before making any business decisions.

    We do not accept any responsibility for any liabilities resulting from the business decisions made by purchasers of this book.

    Any perceived slights of specific people or organizations are unintentional.

    1. Introduction.

    This book is intended to show the advantages of cooking with potatoes. There are few vegetables as versatile as the potato, which can be prepared in many ways in all kinds of tasty and healthy dishes.

    Potatoes can be served with meats, mushrooms, fish, and vegetables. They can be boiled, fried, baked, grated, milled, scalloped, steamed, or filled with other ingredients.

    Potatoes are native to North and South America and were introduced to Europe in the sixteenth century. In Spain, potatoes were first planted as decorative plants.

    In the eighteenth century, Europeans began eating potatoes, and they became an important food source throughout the world. Nowadays, all countries plant potatoes for food and for decoration.

    Potatoes are an important source of nutrition, as they contain minerals, including magnesium, calcium, phosphorus, and potassium, and micronutrients, including zinc, boron, cobalt, manganese, nickel, and iron. They also contain vitamins C, E, and K and B vitamins, along with sugars and other carbohydrates important for health.

    2. Equipment.

    Baking Pan Liners

    Parchment paper, available in rolls and sheets, can be cut to fit any size baking sheet, and it makes an excellent nonstick surface for baking all kinds of potato cookies, pastries, pancakes, and breads. I like reusable silicone sheets even better, especially for cookies. Silpat is one popular brand of silicone sheets.

    When using a baking pan liner, there’s no need to grease the sheet with butter or cooking spray. Simply lay the liner on your baking sheet, and when you’re through, simply throw the parchment away or wash the silicone sheet in warm water and then rinse and dry it.

    Baking Sheets

    These come in rimmed and rimless versions. Rimmed sheets can be used for rolls, pancakes, and cookies. For cooking in batches, it’s most convenient to have two of each of the two most common sizes of rimmed baking sheet, 15 1/2 × 10 1/2 × 1 inch or 12 × 18 × 1 inch (the latter is also called a half sheet pan).

    Rimless sheets are designed for baked goods that don’t need sides to contain them, such as pastries. Those made from heavy aluminum are many people’s favorites, but insulated sheets are also available. These have a layer of air between two layers of aluminum, which prevents burning but increases baking times and can make the texture of pastries or cookies too soft.

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