Defrost Scallops in fridge.
once defrosted, rinse
Scrub potatoes clean.
Pierce with fork and microwave potatoes for about 8 minutes or until tender to the squeeze.
Cut hot potatoes in half, the long ways.
Scoop out all but 1/4-inch of the meat of the potato (meat may be saved and used for mashed potatoes).
Place potato halves in oven-safe casserole dish. Carefully put oil in each potato half.
Season with salt to taste. Bake in preheated 350\u00b0 oven and fill each half with bacon, then top with cheese and bake for 10 minutes.
If desired, top with sour cream.
Set one oven rack to the upper-middle
Preheat air fryer to 400 degrees F (200 degrees C).
Place sweet potato slices in a large bowl. Stir in avocado oil, evenly coating each piece. Add Creole seasoning, stirring to combine. Place slices in a thin layer on the bottom of the air fryer basket.
Cook in the preheated air fryer for 7 minutes. Shake slices and turn to allow for even cooking. Continue cooking until desired crispness is achieved, about 6 more minutes. Transfer potato slices to a rack and allow to cool.
Salt, pepper and flour chicken as for frying and place in a greased oblong pan or dish.
Bake at 350\u00b0 until brown, then add either the mushroom sauce, celery soup or water.
Add enough water to mix well.
Place back in oven, reduce heat, cover and bake for 45 minutes, until done and tender.
Position oven rack in center position. Preheat the oven to 400\u00b0F.
ake the batter, mix yeast in a small bowl with 1
b>oven to 200\u00b0C/gas 6.
Put the potato slices in
lour, yeast, sugar and salt in a medium bowl. Make a
b>oven to 200\u00b0C.
Toss the sweet potato, onion and garlic in
Preheat the oven to 350 degrees F.
In 4-quart saucepan, place broccoli,
Preheat oven to 350\u00b0F.
Heat the butter in a large saute
preheat oven to 200\u00b0C (390 \u00b0F). coat potato wedges with oil, seasoning
Preheat oven to 450\u00b0F.
Prick each potato in a few places with
Peel potato skins in thin strips. Set peel aside.
In large bowl, combgine olive oil, seasoning salt and paprika.
Add potato skins & toss in seasoned oil to coat well.
Lay out in single layer on cookie sheets.
Bake in 425 F oven 15 - 30 minutes, checking every 5 minutes after 15 minutes have elapsed to remove crisp, golden potato skins.
Once all skins are baked, lay them out once again on cookie sheets and sprinkle with green onion & Monterey Jack or Cheddar cheese.
Bake 5 to 10 minutes or until cheese has melted.
Preheat oven to 400 degrees F.
In a medium bowl, whisk together
ery thinly.
Boil them in water until they are just
b>oven to 400\u00b0 or heat the barbecue.
Place potato wedges in
Heat half the oil in a large, heavy, covered casserole