Blend all the ingredients for spice mixture.
Rub chicken with spice mixture.
Let chicken marinade in refrigerator for 6 hours.
On the stove top heat oil in a large oven safe pan.
Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
Place in 350\u00b0 oven till meat registers 185\u00b0.
About 30 minutes.
If potatoes are not done remove chicken and place potatoes back in oven.
This is when I would raise the temperature of the oven to 425\u00b0 to get them crispy!
Preheat the oven to 400\u00b0F.
Put the potatoes in a greased baking dish and sprinkle them with salt, rosemary and thyme leaves and drizzle with 2 tbsp of olive oil. Bake in the oven for 20-30 mins.
For the salsa, mix the tomatoes, basil, half the garlic, the scallions and ketchup. Season to taste. For the pesto, puree the pine nuts, grated Parmesan, parsley, cilantro and remaining garlic in a processor, slowly adding 1/2 cup of olive oil.
Remove the potatoes from the oven and serve with the two dips.
Remove skins from cooked potatoes and cut into large dice. Toss with next 4 ingredients.
Pour into greased casserole and sprinkle with bacon and olives.
Bake at 325\u00b0 for 1 hour.
uce and chill.
Boil potatoes in a pot of salted
DIRECTIONS.
Preheat oven to 400\u00b0F Coat
Preheat oven to 350\u00b0.
Lightly grease a casserole dish. Layer potatoes with onion in dish.
Melt butter in microwave in a microwave-safe bowl.
Add flour, salt and pepper.
Stir; add milk. Heat in microwave on High for 4 minutes.
Stir.
Return to microwave for 1 1/2 minutes.
Stir again.
Pour over potatoes. Bake in oven at 350\u00b0 for 1 hour (or until potatoes are tender). Top with grated cheese.
Preheat oven to 425\u00b0F.
Brush
Preheat oven to 450 degrees F. In small bowl stir 1 tbsp
Preheat oven to 450* or preheat grill to medium high. Spray foil with nonstick cooking spray.
Center sliced onions on sheet of heavy duty aluminum foil. Layer potatoes evenly on top of onion. Drizzle with oil. Sprinkle with seasonings.
Bring up sides of foil and double fold. Double fold ends to form one large packet, leaving room for heat circulation inside packet.
BAKE 30-35 minutes on a cookie sheet in oven OR
GRILL 15-20 minutes in covered grill.
In a 9 x 13-inch pan, slice potatoes in layers.
Add Jane's Krazy Mixed-Up salt; cut up bell pepper and onions on top of potatoes.
Cover good with margarine.
Cover with foil; put in oven and cook until potatoes are done.
Add more margarine while cooking, if needed.
Preheat oven to 350\u00b0.
Peel and shred potatoes in gallon of water.
Add salt.
Drain and wash well.
Pour yams in baking dish. Add sugar and 1/2 cup water.
Cook until syrup.
Add butter. Pour pineapple juice over potatoes.
Pour syrup over potatoes. Cook in oven 35 minutes.
PREHEAT oven to 450\u00b0F OR grill to medium-high.
CENTER onion slices on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
Combine potatoes, taco seasoning and olive oil; arrange potatoes in an even layer on top of onion.
BRING up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
BAKE 35 to 40 minutes on cookie sheet in oven OR GRILL 25 to 30 minutes in covered grill.
Sprinkle with cheese before serving.
oat with flour.
Rub in dash of curry
powder
Saute onion in margarine. Add soup and milk; stir until smooth and thick. Stir in cooked potatoes. Place in well-greased casserole dish. Bake, covered, in a 350\u00b0 oven for 30 minutes. Remove cover and
top with grated cheese. Put back in oven long enough to melt cheese.
Boil potatoes until tender; season to your taste.
Put in 8 x 8
casserole dish; spread cheese sauce on top of potatoes.\tBake in oven at 350\u00b0 or 400\u00b0 for 35 to 40 minutes or until hot.
Boil the potatoes; drain and set aside.
In a saucepan over low heat, melt the butter, then saute the onions in the butter until translucent.
Add the cheese and parsley and stir until the cheese melts.
Add potatoes and coat with cheese.
Can be served as is or placed in oven to brown the cheese on top of the potatoes.
Bake potatoes, either in oven or microwave.
Cut in half and scoop out insides.
Be careful not to tear skins.
Mash potato, butter, sour cream and seasonings (except paprika) until smooth. Stir in crabmeat.
Lay potato skins on a cookie sheet and fill. Sprinkle with paprika and grated cheese.
Bake 15 to 20 minutes at 375\u00b0.
Boil potatoes just until peeling turns loose.
(You can boil longer to save baking time in oven.)
Chunk the potatoes in a 9 x 13-inch pan and salt and pepper to taste.
Combine all other ingredients (except bacon).
Pour over potatoes.
Add crumbled bacon on top.
Bake at 325\u00b0 for 1 hour.
put small amount of water in bottom of roasting pan.
Cut potatoes in half & put in pan and sprinkle paprika, salt & pepper to taste.
Peel the garlic cloves and scatter them all over the potatoes.
put chicken that has been seasoned with salt & pepper & paprika on top of potatoes.
cook in oven on 350 for about 1 1/2 to 2 hours basting every so often.
Arrange potatoes in a buttered baking dish (9 x 13-inch). Combine the remaining ingredients in a saucepan and stir over low heat until blended and cheese is melted.
Pour over potatoes. Bake in a 300\u00b0 oven for 1 1/2 hours.