How To make Miss Hulling's Potato Pancakes
6 md Potatoes
2 Eggs, beaten
1 tb Grated onion
1/4 c Flour
1 t Salt
Pinch of white pepper
Directions: Peal potatoes, grate or run through fine food chopper. Add remaining ingredients and mix to combine. Heat shortening in a skillet (it should be 1/4-inch deep). Spoon pancake batter into fat. Saute until brown on one side, thrn and brown the other side. Drain on paper towel or cloth and serve piping hot with applesauce. Helpful Hint: Amount of flour will vary with the water content of the potatoes.
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Consumer Connect Session on Healthy Eating Habits
ITCFSAN has planned a consumer connect session focused on Healthy Eating Habits as a part of our Consumer Connect Series.
The sessions are focused on improving outreach for safe and nutritious eating trends... a step towards building a more aware and informed population as a part of FSSAI's Eat Right India initiative.
Session to focus on:
Incorporating Millets in your diet.
Understanding the concept of anti-oxidants and inflammation.
Immune booster- need of the hour.
Sheet Pan Asparagus Tart #shorts
This is a favorite Test Kitchen throw-together spring tart after shopping at the San Francisco Ferry Building Farmers’ Market on Saturday mornings. The filling features chopped and whole asparagus spears enriched with eggs, cream, goat cheese and Parmesan, all baked in a quarter sheet pan. It makes a perfect centerpiece for brunch or lunch, paired with a tossed green salad. Keep in mind that the color of the filling will vary, depending on the brightness of your egg yolks. We love using eggs from chickens that were fed marigold petals, which lend a lovely orange hue. You can make your own tart dough with the recipe below or purchase ready-to-use pie dough.
Find the Recipe Here:
Shop Williams Sonoma Goldtouch Pro Quarter Sheet:
Fall Detox Salad with Pear & Walnut Cheese Crumble (Get a Flatter Belly!)
For the written version of this recipe video, go to
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Fall is the best time to cleanse your body and prepare your immune system for winter time!
This Fall Detox Salad with Pear & Walnut Cheese Crumble will detoxify and energize your body.
It tastes great with the Basil Vinaigrette from this recipe too:
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Around the Kitchen Table - How to Make a Root Vegetable Paella
Join me and my co-host +Susan Serra Monday May 19th at 3 PM EDT as I make my *Classic Paella Dish with a Vegetarian Twist* and Susan offers tips on making your kitchen a happier place! Join us *Around our Kitchen Table*
Saffron Rice with Roasted Root Vegetables will make the perfect *Meatless Monday Dinner*, or an amazing side dish to enjoy with grilled shrimp or chicken!
*Root Vegetable Paella*
*Ingredients*
1 Turnip peeled and cut into chunks
1 Parsnip peeled and cut into chunks
2 Carrots peeled and cut into large slices
1 Onion peeled and cut into chunks
1 Fennel bulb cleaned and cut into chunks
2 Potatoes cleaned and cut into chunks
1 garlic head , cloves peeled
12 oz whole mushrooms washed
12 oz grape tomatoes washed
Olive Oil as needed
Sea Salt and Black Pepper to taste
pinch of Saffron
2 cups rice
4 -5 cups vegetable stock
*Instructions*
Preheat oven to 350 degrees
Clean and prep all vegetables
Toss vegetables in a light coating of Extra Virgin Olive Oil, add sea salt and fresh ground pepper to taste
Place lightly oiled seasoned veggies covered with foil for 25 minutes, then uncover and continue roasting for an additional 15 minutes
While Veggies are roasting begin your cooking your saffron rice.
In a large skillet, add a tablespoon of olive oil and rice. Stir rice to slightly saute rice for 2-3 minutes.
Add vegetable stock and saffron. Stir to blend together then cover and allow to simmer while cooking rice. Stir occasionally, rice should take about 30-40 minutes to cook.
Rice and Veggies should be done about the same time, for assembly on a large platter use the Saffron Rice as a base, arranging the beautiful roasted veggies on top of the rice.
Serve with crusty bread and enjoy!
#aroundthekitchentable #cookingshow #kitchenideas
Postharvest Engineering and Techniques
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