With winter I don’t have much in the way of fresh fruits and vegetables to choose from. But I do have crispy apples and russet potatoes from Idaho. Any recipe suggestions to try on my family?
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Our church group made a potato and ham casserole with a cheese sauce. This consisted of cubed ham, sliced potatoes (raw), some milk and cheese. The casseroles were placed in aluminum baking pans, covered with foil and frozen (about 1½ to 2 weeks), then thawed in the refrigerator and baked. The potatoes turned dark (almost) black. Obviously, they were not able to be eaten. What did we do wrong?
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What are new potatoes? I am making stew in a crockpot for and Emeril Lagasse’s recipe calls for new potatoes. My grocery store did not have them. I am substituting red potatoes in the small size. Is there a better choice?
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I am looking for a good scalloped potato recipe that has cheese in it but I need the quantity for 65 people. Can you help?
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I would like to bake the potatoes for twice baked potatoes a day ahead of time since my oven will be in use the day of my dinner. After I have hollowed out the potatoes and prepared the stuffing, what is the best way to reheat the shell before returning the prepared potatoes to it?
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When are Idaho Russet Burbanks harvested?
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My husband is under the impression that he can keep a big pot of soup, or a stew, out of the fridge and on the stovetop ”indefinitely” as long as he boils it once a day. I think he's crazy; inviting all sorts of nastiness to grow in there. Who is right?
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As I was preparing to make a large pot of homemade vegetable soup, I cut up a 5# bag of Idaho potatoes. Much to my dismay as I was stirring my soup, my potatoes had disappeared. I have never had this to happen. Could you please explain what happened to my potatoes?
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What is the best way to insure mashed potatoes are creamy & taste “just mashed” when prepared a day ahead of serving?
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How far in advance of cooking can i peel my potatoes?
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