Cooking Time: 45 min
Makes: 8 servings
4 lbs (1816 g) small variety potatoes, whole or cut in half (Yukon Gold, red, purple, new, fingerling)1/3 cup (75 g) olive oil3-4 cloves (3-4 cloves) garlic, chopped1 cup (250 mL) chopped onion2 tbsp (30 mL) chopped fresh rosemary salt and pepper, to taste
1. Heat oven to 425ºF (220ºC).2. Place potatoes, oil, garlic, onion, rosemary and salt and pepper in a large baking pan. Toss well to mix ingredients.3. Bake 40 to 45 minutes, stirring occasionally and gently until the potatoes are cooked and lightly browned.
Prep Time: Cooking Time: Makes:
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Prep Time: 10 minutes Cooking Time: 10 minutes Makes: 6 servings
Prep Time: Cooking Time: 30 minutes Makes: 4 to 6 servings
Traditional carbonara sauce is made with eggs and cream. This recipe replaces the eggs and cream with evaporated milk so you can enjoy the decadent taste of carbonara without the guilt!
Prep Time: Cooking Time: Makes: 4 servings
This creamy Alfredo dish has only 15% calories from fat in each serving--and a calcium boost equal to 1 1/2 cups (375 ml) of milk.
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