La demande doit comporter entre 2 et 50 caractères
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Circulaire actuelle Longo's - Valable à partir du 22.02 au 28.02 - Page n° 7

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Circulaire Longo's 22.02.2024 - 28.02.2024
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Les produits de cette circulaire

Longo's Fresh White, Yellow or Red Potatoes 439%g AB Club House Smoked Paprika N6g bottle 99 LA CN Mini Potatoes Product of Canada 680g pkg selected varicties Stoney Creek Potatoes Whole or Sliced 540mL can selected varieties 18° EARN 50 POINTS HEAT AND EAT! HEAT AND EAT! POTATO LATKES Prep: 20 min Cook: 25 min Yield: 12 to 14 latkes + 750g Longo's Yellow Flesh Potatoes (approx. 3 large), peeled + Tsmall onion, halved + large Longo's Enriched Coop Egg + 2tbsp Longo's Organic Al Purpose Flour + 3/4 tsp salt + 1/4 tsp pepper + 2/3 cup Longo’'s Essentials 100% Pure Canola Oil (approx.) Using a cheese grater or food processor fitted with a shredding blade, shred potatoes and onion. Transfer to a colander and, using your hands, squeeze out as much liquid as possible. Discard liquid and transfer mixture to bowil. Stir in egg, flour, salt and pepper until well combined. Heat 1/3 cup of the oil in large skillet over medium-high heat. Using a scant 1/4 cup measure of potato mixture per latke, add to skillet, leaving room between each latke. Flatten with fork. Fry for about 4 minutes or until crisp and golden brown around edges. Turn latkes over and fry for about 4 more minutes or until crisp and golden brown on other side. Transfer latkes to baking sheet lined with paper towel to drain. Repeat with remaining mixture, adding 2 tbsp more oil each time as necessary. a LOS Fries or AÏ-Day Breakfast Hash Brown Patties 540-7509 pkg Longo‘s Kitchen Family Side Dishes Choose from Oven Roasted Wedge Potatoes Ikg pkg, Mini Roasted Potatoes 3759 pkg, Mini Roasted ER 99 Potatoes 930g pkg or Red Skin 99 Potatoes 500g pkg or Red Skin un — Mash Potatoes Ikg pkg Mash Potatoes 4009 pkg FOR Longo's Kitchen Entrée Side Dishes ; (E Choose from Oven Roasted Wedge ae = LL pe Serves 4-6 EARN EARN 100 POINTS 50 POINTS Serves 2-3 SAVE UP TO $298 ON 2 PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY FEBRUARY 22* TO WEDNESDAY MARCH 6", 2024.

Derniéres circulaires

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Longo's Fresh White, Yellow or Red Potatoes 439%g AB Club House Smoked Paprika N6g bottle 99 LA CN Mini Potatoes Product of Canada 680g pkg selected varicties Stoney Creek Potatoes Whole or Sliced 540mL can selected varieties 18° EARN 50 POINTS HEAT AND EAT! HEAT AND EAT! POTATO LATKES Prep: 20 min Cook: 25 min Yield: 12 to 14 latkes + 750g Longo's Yellow Flesh Potatoes (approx. 3 large), peeled + Tsmall onion, halved + large Longo's Enriched Coop Egg + 2tbsp Longo's Organic Al Purpose Flour + 3/4 tsp salt + 1/4 tsp pepper + 2/3 cup Longo’'s Essentials 100% Pure Canola Oil (approx.) Using a cheese grater or food processor fitted with a shredding blade, shred potatoes and onion. Transfer to a colander and, using your hands, squeeze out as much liquid as possible. Discard liquid and transfer mixture to bowil. Stir in egg, flour, salt and pepper until well combined. Heat 1/3 cup of the oil in large skillet over medium-high heat. Using a scant 1/4 cup measure of potato mixture per latke, add to skillet, leaving room between each latke. Flatten with fork. Fry for about 4 minutes or until crisp and golden brown around edges. Turn latkes over and fry for about 4 more minutes or until crisp and golden brown on other side. Transfer latkes to baking sheet lined with paper towel to drain. Repeat with remaining mixture, adding 2 tbsp more oil each time as necessary. a LOS Fries or AÏ-Day Breakfast Hash Brown Patties 540-7509 pkg Longo‘s Kitchen Family Side Dishes Choose from Oven Roasted Wedge Potatoes Ikg pkg, Mini Roasted Potatoes 3759 pkg, Mini Roasted ER 99 Potatoes 930g pkg or Red Skin 99 Potatoes 500g pkg or Red Skin un — Mash Potatoes Ikg pkg Mash Potatoes 4009 pkg FOR Longo's Kitchen Entrée Side Dishes ; (E Choose from Oven Roasted Wedge ae = LL pe Serves 4-6 EARN EARN 100 POINTS 50 POINTS Serves 2-3 SAVE UP TO $298 ON 2 PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY FEBRUARY 22* TO WEDNESDAY MARCH 6", 2024.
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