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 - Parmesan Roasted Potatoes
Famous Authors (View All Authors)
Vegetables - Parmesan Roasted Potatoes Post by :Safari Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2034

Click below to download : Vegetables - Parmesan Roasted Potatoes (Format : PDF)

Vegetables - Parmesan Roasted Potatoes

6 large potatoes
1/4 cup flour
1/4 cup parmesan cheese
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup melted margarine
chopped fresh parsley, optional

Preheat oven to 375 degrees. Peel potatoes and cut into wedges or big chunks.

Put dry ingredients in a large ziploc bag;mix well. Add potatoes and shake.

Arrange in melted margarine in a 9x13 pan.

Bake for 1 hour, turning once, until done.Sprinkle with parsley if desired.

If you like this book please share to your friends :

Vegetables - Potato -  Parsley Potatoes Vegetables - Potato - Parsley Potatoes

Vegetables - Potato -  Parsley Potatoes
(from Kim at nowtalking.com) 1-1/2 lbs. small new red potatoes 1 TB oil 1 med onion, minced 1/4 tsp minced garlic 2 cups chicken stock 2 TB parsley flakes 1/2 tsp freshly ground black pepper Wash, pat dry and peel potatoes. In a large heavy skillet, cook the onions in oil for 3-5 minutes, stirring frequently, until onions are shiny and see-through (if onions start to brown, turn down the heat). Add remaining ingredients; stir to blend.Partially cover the skillet and simmer 20-30 minutes. Potatoes

Vegetables - Papas Rellenos Vegetables - Papas Rellenos

Vegetables - Papas Rellenos
Submitted by: jeanndan Papas Rellenos 3 large potatoes, peeled and boiled 2 eggs, beaten Dry bread crumbs 1 lb. Seasoned ground beef or picadillo FlourCooking oil Mash potatoes and let cool. Scoop a golf-ball sized amount of mashed potatoes, split handful in half, making a little bowl out of each half. < Stuff indentation in each half with ground beef or picadillo. Bring two halves together and smooth to make a round ball.Dip balls into beaten egg, then roll in flour until lightly covered. Dip ball in egg again and roll in bread crumbs to