Teriyaki Potatoes (microwave) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Tiny new potatoes, (about 10) or med. red potatoes (5)
1 tbsp: Margarine or butter, cut into pieces
1 tbsp: Teriyaki sauce,
1/4 tsp: Garlic salt,
1/4 tsp: Italian seasoning, crushed
ds Ground black pepper,
ds Ground red pepper,
Fresh snipped rosemary, opt
Directions:
Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new
potatoes into quarters or the med. potatoes into 1" pieces. Place
potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter,
teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to
combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14
to 16 mins. for low-wattage ovens) or till potatoes are tender,
stirring twice during cooking. Stir before serving. Garnish with
rosemary and serve with sour cream, if desired. Makes 5 side dish
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94)
:: MM by Sue Woodward
Source from luhu.jp
potatoes into quarters or the med. potatoes into 1" pieces. Place
potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter,
teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to
combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14
to 16 mins. for low-wattage ovens) or till potatoes are tender,
stirring twice during cooking. Stir before serving. Garnish with
rosemary and serve with sour cream, if desired. Makes 5 side dish
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94)
:: MM by Sue Woodward
Source from luhu.jp