Recipe by Frank Bonanno. Serves 4. Ingredients For potato fondue 2 Yukon Gold potatoes 1 cup cream 1/4 pound butter Salt and white pepper (to taste) For asparagus 8 pieces Parma-prosciutto 20 pieces ...

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Instructions: Put the potatoes in a pot and add enough cold water to cover them by about 2 inches. Add enough salt to make the water taste salty and bring it to a gentle boil over medium-high heat.

An adjustable temperature control knob holds cheese fondue or dipping broth at the ideal temperature for hours with no risk ...

Preheat the oven to 200°C/fan 180°C/gas 6. Boil the potatoes for 12-15 minutes until tender. Drain, and when cool enough to handle, slice. Dry-fry the bacon for 3-4 minutes until crisp, then snip into ...

Old Bay Potato Chips2 lbs. Potatoes1/4 c. Vinegar2 qts. Peanut Oil2 T. Old BayPreheat a large, heavy cast iron pot over medium heat. Add the oil to the pot and heat to 325 F. Slice the potatoes to 1/8 ...

For vegetarians, use vegetarian cheese, and serve with plain potatoes and extra fresh veg instead of the chorizo. This was the most popular dish in the book when this photo was taken. The potatoes ...

Potato Chips Crisp Variation "chicken" and "cheese fondue" were on sale so I tried it. So, it was "chicken" that made a quite unusual taste, this is a rare taste worth to eat. What is amazing is that ...

IF your roast dinners resemble a lake of gravy with some spuds on the side, your dreams have come true. Manchester restaurant Bock Biere Cafe is offering a roast dinner fondue – but rather than ...