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Starch derivatives are used in many cooking recipes, for example in noodles, wine gums, cocktail nuts, potato chips, extruded snacks, battered french fries, hot dog sausages, bakery cream, processed cheese, cheese analogue and instant soups and sauces, in gluten-free recipes, [3] in kosher foods for Passover [4] and in Asian cuisine. [5]
By 1952, when the Peltons were on the cover of the April 1952 edition of Mechanix Illustrated (“Their Potatoes Make Dough”), [5] a franchise cost $1,750, plus equipment and other costs, for an initial investment of about $5,000 [6] (approx. $109,550 in 2024 dollars). A sampler of potato doughnuts from Spudnuts Coffee Shop in Charlottesville ...
Potato doughnuts share similar ingredients to normal doughnuts, but have all or most of the flour replaced with either mashed potatoes [14] or potato starch. [15]Potato doughnuts tend to be a light, fluffy variety of doughnut [16] and are usually topped with the same variety of frosting or toppings as other doughnuts. [16]
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Cut the potato in half and let cool until easy enough to handle, about 5 minutes. Scoop out the flesh and mash in a medium bowl until smooth. Measure ½ cup mashed potato and reserve the rest for ...
The dish is a potato-based dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other herbs and spices is stuffed. Once prepared, the obloid mass is dredged in flour and deep-fried. Potato flour is often added to give greater consistency to the
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‡ In Canada, a cup was historically 8 imperial fluid ounces (227 mL) but could also refer to 10 imperial fl oz (284 mL), as in Britain, and even a metric cup of 250 mL. Serving sizes on nutrition labelling on food packages in Canada employ the metric cup of 250 mL, with nutrition labelling in the US using a cup of 240 mL, based on the US ...