Sun 14 Nov, 2010 09:54 pm - I know that this does not answer the exact question, however I sear the meat(I use a good size chuck roast), and then add 2-3 cups H2O, then peeled potatoes, carrots and sliced onion for the top of... (view)
Sun 14 Nov, 2010 09:43 pm - Hey Butrflynet, just what the doctor ordered!!!!!!! This is is exactly what I was looking for . Thank-you so much and happy cooking. (view)
Sun 14 Nov, 2010 03:02 pm - I appreciate all the advice, however I did write concerning hashbrowns. That being the key word here. I have a firm grasp on how to make homefries. Iwill try the boilng first and then fridge to... (view)
Sun 14 Nov, 2010 02:56 pm - I alway's par boil potatoes for home fries after refridgeration. Just never thought to attempt gratting them after boiling and cooling. The key word kiddy's is hash browns, not home... (view)
Sun 14 Nov, 2010 05:41 am - depending on the style of cooking you wish to do, for home made american standerd good food try the "better Homes and Garden. Also the Betty Crocker cook books. These are great self starter... (view)
Sun 14 Nov, 2010 05:27 am - When I make hash browns, I grate the idaho russets and try to dry them out with paper towel. But no matter what I do, they alway's seem to fry up soft and mushy. Is there any way to make dry... (view)
