br>If you're having fried potatoes, that's it. Just
In saucepan, cook onion and green pepper in margarine until tender, but not brown; blend in cream of chicken soup and milk. Remove from heat; add the 1/2 cup shredded cheese.
Stir until cheese melts.
Stir in chicken and carrots.
Pour chicken mixture into 12 x 7 1/2 x 2-inch baking dish; arrange frozen fried potato nuggets atop casserole.
Bake at 375\u00b0 about 35 minutes.
Sprinkle additional shredded cheese atop casserole, return casserole to oven just until cheese melts, about 2 minutes more.
Makes 6 servings.
about 5 minutes. Add the Oven-Fried Potatoes and toss gently until
Bake potatoes until tender.
Cut potatoes in half lengthwise. Scoop out the inside, leaving a thin layer of potato.
Place skin side up on a pan and let dry, 1 hour.
read crumb mixture.
Preheat oven to 425.
Grease a
ersion: skip French's French Fried Onions and use gluten-free
Preheat oven to 400 degrees.
Wash
Preheat oven to 400\u00b0F. Mix the breadcrumbs, flour, cumin, chili powder, paprika and cilantro. Spread mixture on a shallow plate. Pour the buttermilk onto a separate plate. Dip the chicken drumsticks in the buttermilk, then in the breadcrumbs to coat them evenly. Place drumsticks on a lightly oiled baking sheet. Drizzle with olive oil. Bake 45-50 mins until golden, crisp and cooked through. Serve hot with potato wedges, green salad and mayonnaise.
Preheat the oven to 375 degrees F.
Wash the potatoes and cut each into 6 thick wedges.
Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper.
The recipe says that the House Seasoning ingredients can be stored in an airtight container for up to 6 months.
Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix.
Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender.
Serve with your favorite dip.
Preheat oven to 400\u00b0F.
Wash chicken, pat dry and set aside.
In bowl beat half and half with egg.
In another bowl combine bread crumbs, potato flakes, garlic salt and pepper.
Dip chicken in egg mixture and then in bread crumb mixture.
Sprinkle with butter and oil.
Bake at 400\u00b0F for 35 minutes.
Increase heat to 450\u00b0F and bake an additional 15 minutes.
Heat oven to 450\u00b0F When hot,
d slice a medium-sized potato into thin concentric circles.
Preheat oven to 475.
Cut each potato (washed and unpeeled) in half
Heat oven to 500\u00b0.
Line a jelly-roll pan with foil.
Lightly grease foil.
Mix potato flakes, paprika, instant onion and salt on waxed paper.
Spread mayonnaise on both sides of fish.
Coat with potato-flake mixture.
Place in prepared pan.
Bake 8 to 10 minutes until golden on the outside and opaque in center.
Serve with Tartar Sauce.
n another bowl. Combine mashed potato buds, Parmesan cheese, Italian seasoning
Heat oven to 350\u00b0.
Blend together potato chips, pepper and curry powder.
Mix together eggs, orange juice and water.
Lightly salt chicken.
Dip chicken in egg mixture and then in seasoned potato chips.
Place chicken pieces, side by side in a greased pan.
Drizzle with melted butter and bake until tender, 40 to 45 minutes.
Heat oven to 400\u00b0.
In large bowl, combine potato flakes, seasoned salt, paprika, pepper and garlic powder.
Stir in butter; mix well.
In medium bowl, beat water and egg until well combined. Dip chicken pieces in egg mixture; coat all sides with potato flake mixture.
Place chicken, skin side up, in 13 x 9-inch pan.
Bake, uncovered, at 400\u00b0 for 1 hour or until tender.
Yields 4 servings.
Pat the potato slices dry using paper towels.
Arrange the potato slices in one layer on two buttered cookie sheets pans.
Brush the slices with melted butter.
Bake in a 500 degree oven for 15-20 minutes or until the edges are golden brown.
Sprinkle lightly with Cajun seasoning and coarse salt.
Preheat oven to 450 degrees. Place rack
Preheat oven to 375\u00b0.
Place margarine in a 13 x 9 x 2-inch baking dish and place in oven until margarine melts (do not burn). Pat chicken pieces dry with paper towels.
With tongs, dip chicken in melted margarine.
Place, skin side up, in baking pan. In a small bowl, mix potato flakes and seasonings.
Sprinkle over chicken.
Bake, uncovered, for 1 hour or until chicken is tender. Do not turn during baking.