Are you amazing? Share with Facebook & Google+

Top 10 Recipes, Top 100, Most Loved and highest rated recipes

The most popular, most visited, most loved and highest rated recipes of the day, month, year and all time. Discover what's hot and what others are searching for.

Most Loved

Our members favorite recipes. These are the top recipes that our members have saved in their recipe boxes. Tried and true favorites.

Most Visited

The top 10 most visited recipes.

Most Printed

The top 100 most printed recipes.

Top 50 Recipe Searches

The top 50 recipe searches.


Top 10 Menu | Recipe Home



Custom Search
 
 

Recipe Review

Pate a la Rapure

Photo of Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Mitch61