Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Chili-roasted Potatoes
Famous Authors (View All Authors)
Vegetables - Chili-roasted Potatoes Post by :James_Inform Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2411

Click below to download : Vegetables - Chili-roasted Potatoes (Format : PDF)

Vegetables - Chili-roasted Potatoes

2 tablespoons water
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Thai chili paste (such as Dynasty)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 red potaotes (about 1-1/2 lbs), each cut 6 wedges
1 red onion, cut in 6 wegdes
1 red bell pepper, seeded and cut in 1/2" strips
8 cloves garlic -- peeled

Preheat oven to 400 degrees.

Combine first 9 ingredients in a large bowl; stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat.

Arrange vegetable mixture in a single layer in a shallow roasting pan; bake at 400 degree for 35 minutes or until potatoes are tender; stirring after 20 min.

1 cup=189 cal, 3.8g fat, 4.9g pro, 36g carb, 4.3g fiber, 0mg chol, 206mg sod.

- - - - - - - - - - - - - - - - - - -
If you like this book please share to your friends :

Vegetables - Potato -  Chili Potato Burritos Vegetables - Potato - Chili Potato Burritos

Vegetables - Potato -  Chili Potato Burritos
2 cups mashed potatoes 1 cup shredded Colby-Jack cheese 2 teaspoons chili powder 1 teaspoon ground cumin salt and pepper to taste 1 clove garlic, minced 8 (6 inch) flour tortillas 1/2 cup red enchilada sauce Preheat oven to 350 degrees F. In either a small pot on the stove, or in a microwave-safe bowl, heat the mashed potatoes. In a medium-size mixing bowl, combine mashed potatoes, 3/4 cup of cheese, chili pepper, cumin, salt, pepper, and garlic. Spoon evenly into tortilla shells and roll up. Place rolls side by side in a 8x8 inch baking pan. Spread enchilada

Vegetables - Potato -  Chicken-vegetable Pie Vegetables - Potato - Chicken-vegetable Pie

Vegetables - Potato -  Chicken-vegetable Pie
3 Tbsp. butter 2 Tbsp. onion -- chopped 3 Tbsp. flour 1 1/2 cups diced, cooked chicken (or turkey) 3 1/2 to 4 cups hot seasoned mashed potatoes 1 1/2 cups milk 1 tsp. salt dash of pepper 1 1/2 to 2 cups diced, cooked carrots, drained 1 cup cooked peas -- drained Preheat oven to 375 degrees F. Brown onions in butter. Add flour and brown lightly to make a sauce. Add milk and stir well. Add diced chicken (or turkey), peas and carrots. Put layer of mashed potatoes in casserole dish. Add remaining ingredients. Cover with a scoop