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Cooking Potatoes On The Stove - Yahoo Recipe Search
YummlyIt was not creamy enough and need more seasoning.YummlyThese potatoes are great, and so simple to make! I actually cooked them in the microwave partially rather than on the stove, and they turned out very tasty.Food NetworkBulgogi jeongol (sometimes spelled jungol) is one of my favorite cool weather dishes. This Korean hot pot features a variety of ingredients simmered together, and this version stars the popular thin-sliced marinated beef known as bulgogi. Jeongol is typically cooked and served in a communal pot that sits in the center of the table on a portable stove. My recipe calls for a very straightforward dasima (dried kelp) broth that’s poured in once you’ve arranged the bulgogi and the rest of the components in the stew pot. The bulgogi flavors the broth as it simmers, making it subtly sweet and savory. You can get creative with layering and arranging components in one by one if you’re having a dinner party, or just dump everything in together for a more casual dish. Either way you’ll have a warming, hearty meal. The broth and bulgogi can be prepared the day before, just leaving the preparation of the noodles, veggies and rice for the day of. The accompanying ingredients I’ve included in this recipe are ones I think go particularly well with bulgogi and dasima broth, especially dangmyeon (sweet potato glass noodles) and an assortment of mushrooms, but feel free to edit the components to your liking—it’s your jeongol!Food NetworkBulgogi jeongol (sometimes spelled jungol) is one of my favorite cool weather dishes. This Korean hot pot features a variety of ingredients simmered together, and this version stars the popular thin-sliced marinated beef known as bulgogi. Jeongol is typically cooked and served in a communal pot that sits in the center of the table on a portable stove. My recipe calls for a very straightforward dasima (dried kelp) broth that’s poured in once you’ve arranged the bulgogi and the rest of the components in the stew pot. The bulgogi flavors the broth as it simmers, making it subtly sweet and savory. You can get creative with layering and arranging components in one by one if you’re having a dinner party, or just dump everything in together for a more casual dish. Either way you’ll have a warming, hearty meal. The broth and bulgogi can be prepared the day before, just leaving the preparation of the noodles, veggies and rice for the day of. The accompanying ingredients I’ve included in this recipe are ones I think go particularly well with bulgogi and dasima broth, especially dangmyeon (sweet potato glass noodles) and an assortment of mushrooms, but feel free to edit the components to your liking—it’s your jeongol!Food.comThis is an alteration to Alton Brown's Chips N Fish recipe. I think the addition of the whole wheat flour adds a lot of extra flavor . I know that Alton Brown insists that a cast iron dutch oven is the best way to go for deep frying. But in my opinion, get an electric deep fryer with a basket and a digital temperature control. Watch the Good Eats "Man Food" episode for tips on selecting a good deep fryer. I posted the cooking time as 1 hour, because if you are using the dutch oven set up on an electric stove top, it takes awhile to heat up that much oil and for the heat to rebound between batches. Try this with Recipe #331490Taste of HomeThese easy-to-prepare potatoes cook up tender and buttery on the stove, and they go so well with Mom's fried fish. I like using red potatoes because they have a little sweetness to them.YummlyVery nice and easy added some leeks and peas into it too was excellent,although I’d say double the cooking time on stove when boiling ...and 40 minutes inYummlyExcellent. Cook much longer on stove though I made a few hours earlier and broiled in the oven after. I also only used two potatoesFood52Of all the street vendors in Mumbai, these were the guys who had the least set up overhead. No kerosene stoves, cast iron cauldrons, no cooking oil, they would just set up in less than 30 minutes and get started. Of course This made it easier to clear up & vamoose when the cops & the municipality truck came around chasing the unlicensed vendors away. The vendor usually had an assistant fanning a coal fired stove or 'sigri' used to make a grilled version of the sandwich. The only tool used is an ultra sharp knife fashioned out of a hacksaw blade, (with 2 strips of bamboo held together with wire as the handle) with which the vendor slices the vegetables, paper thin, directly onto the sandwich. The same knife is used to cut the sandwich into 6 (yes, not four, not eight) pieces. Served on squares of the wax paper that the bread was wrapped in. Ketchup to be added as per the customers preference.
