2 pounds potatoes 2 tablespoons olive oil 3 cloves fresh garlic, minced 2 tablespoons chopped rosemary HOW TO: 1. Preheat oven to 200. 2. Cut the potatoes into chunks and place in bowl. 3. Add remaining ingredients in a bowl and mix well. 4. Place potatoes in a baking tray and bake in middle rack until golden brown and cooked. Serve and enjoy. | ||
Showing posts with label QUICK. Show all posts
Showing posts with label QUICK. Show all posts
Monday, October 11, 2010
QUICK EASY POTATO WEDGES
QUICK EASY MEXICAN CORNBREAD
1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
* 4 teaspoons baking powder
* 1 / 2 teaspoon salt
* 1 large egg
* 1 cup milk or buttermilk
* 1 / 3 cup sour cream
* 1 / 4 cup vegetable oil
2 tablespoons jalapeno, or to taste
Directions
Preheat oven to 425 degrees F.
Grease an 8 inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry the mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes or until golden brown.
1 cup sifted all-purpose flour
2 tablespoons sugar
* 4 teaspoons baking powder
* 1 / 2 teaspoon salt
* 1 large egg
* 1 cup milk or buttermilk
* 1 / 3 cup sour cream
* 1 / 4 cup vegetable oil
2 tablespoons jalapeno, or to taste
Directions
Preheat oven to 425 degrees F.
Grease an 8 inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry the mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes or until golden brown.
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