or everyday use on eggs, potatoes, roasted vegetables and proteins. Keep in
Preheat the oven to 450 degrees F (220 degrees C).
Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
FOR CRISPY ROASTED POTATOES:
Preheat oven to 425 degrees F.
Place potatoes in
n upper third of oven and preheat over to 400
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
Preheat oven to 350\u00b0F
Lightly grease extra-large muffin or popover pan.
In large bowl, mix eggs and cream.
Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix.
Let stand 5 minutes.
Fill cups 2/3 full.
Bake 25 to 30 minutes or until set in center.
Let stand 5 minutes before removing from pan.
pasta spoon.
*If oven-roasted tomato is not available at
Preheat oven to 450\u00b0.
Cut potatoes into large chunks.
In large bowl, add ingredients.
Mix well until potatoes are evenly coated.
Bake in a 9 x 13-inch baking dish or roasting pan, stirring occasionally.
Cook about 40 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped fresh parsley.
Makes about 8 servings.
Cover potatoes with water in large
Preheat the oven to 400F. Place the halved
Preheat oven to 400\u00b0F.
Whisk
Preheat oven to 450\u00b0.
In large bowl, add all ingredients. Toss potatoes until they are evenly coated.
Place potatoes into 13 x 9-inch baking or roasting pan.
Bake stirring occasionally 40 minutes or until potatoes are tender and golden brown.
Serves 8.
Pre-heat oven to 400. Scrub and peel potatoes, then cut into chunks about 1 - 1 & 1/2 inches. Put potatoes in a bowl large enough to allow you to mix in other ingredients. Sprinkle with salt, pepper, and dill. Poor in a bit of oil and start mixing, making sure to coat all the potato chunks with oil and spices. Add oil as necessary.
Use a non-stick baking tray or line one with foil for easy clean-up. Pour potatoes onto the tray and arrange in a single layer. Bake 30 - 45 minutes or until tender.
Clean potatoes well.
Prick potatoes all over with a fork.
Roll potatoes in olive oil.
Roll potatoes in salt. Careful - not too much salt!
Place potatoes directly onto oven rack.
Roast for 2 hours in a 180 degrees celcius oven.
Serve with ratatouille or any other topping of your choice.
PREHEAT oven to 400\u00b0F; LINE a
Boil the potatoes in salted water for about
Preheat oven to 450\u00b0.
In large plastic bag or bowl, place part of the chunked potatoes.
Give them a light spray.
Add more potatoes; spray again and continue until all potatoes are prepared.
Dump soup mix on them and toss or shake until evenly coated.
Bake, stirring occasionally, for 40 minutes, until potatoes are tender in 13 x 9-inch pan in a 450\u00b0 oven.
Peel and quarter potatoes.
(If using reds that
Heat oven to 425 degrees.
Peel and cube sweet potatoes.
Cube russet potatoes.
In large mixing bowl, mix all ingredients.
Spread potatoes on a large baking sheet.
Bake for 25 to 30 minutes.