TERIYAKI POTATOES
A twist on the typical potato side dish - made even easier by cooking in the microwave. This was a $100 prize-winner in a Better Homes & Gardens contest (not me).
Provided by HeatherFeather
Categories Potato
Time 26m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Wash and scrub potatoes, then cut into quarters and place into a microwave safe 1 1/2 quart casserole.
- Add all remaining ingredients except rosemary, tossing to combine.
- Cover and cook on HIGH power for 12-16 minutes (time will vary based on the wattage of your microwave) or until potatoes are tender, stirring a few times during cooking.
- If your microwave does not have a rotating base, every time you stir, you should also give the casserole a 1/4 turn so it cooks evenly.
- Stir again before serving and add rosemary and serve with sour cream on the side, if desired.
Nutrition Facts : Calories 130, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.1, Sodium 166.6, Carbohydrate 24.7, Fiber 3.1, Sugar 1.6, Protein 3
TERIYAKI POTATOES
This recipe was purchased from a family collection of recipes during an estate sale of the Patrick Family in Canton, Texas in 1981. The purchaser is a cook known as Chefmeow, who posted this on the Internet. Chefmeow has a very large collection of estate sale recipes that she generously shares with fellow cooks. I have made...
Provided by Lillian Russo
Categories Potatoes
Time 25m
Number Of Ingredients 9
Steps:
- 1. Wash potatoes then scrub thoroughly with a vegetable brush.
- 2. Cut potatoes into quarters then place in microwave safe casserole dish.
- 3. Add butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper.
- 4. Toss to combine then cover and microwave on high for 15 minutes stirring twice.
- 5. Stir before serving then garnish with snipped rosemary and serve with sour cream.
POTATOES TERIYAKI #SP5
Official Contest Entry: Simply Potatoes 5Fix. A side dish of diced roasted potatoes with onions, bell pepper, mushrooms and teriyaki saucee.
Provided by Clermont Cook
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lightly spray an 8 x 11 1/2 x 2 casserole dish or pan with cooking spray.
- Dice bell pepper, mushrooms, and butter.
- Add diced ingredients to potatoes and toss together.
- Pour teriyaki sauce over all. Season with salt and pepper to taste.
- Cook in oven 50-55 minutes or until vegetables are tender.
Nutrition Facts : Calories 73, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.2, Sodium 741.7, Carbohydrate 4, Fiber 0.4, Sugar 3.2, Protein 1.7
CHICKEN & POTATOES TERIYAKI
This is a favorite recipe--the potatoes are a unique addition to chicken teriyaki. ZWT 3: U.S. (potatoes), Japan (teriyaki)
Provided by lucid501
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into slices or cubes and microwave 10 minutes until tender.
- While potatoes are cooking, brown chicken in oil over high heat in a large skillet.
- Add potatoes; saute and toss until potatoes are lightly browned.
- Add onions (if using) and teriyaki sauce, toss until heated through.
- This is good served over rice.
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- While the potatoes cool, melt the butter in a suitable sized roasting pan over medium heat and then add the ginger, garlic, soy sauce, and teriyaki sauce.
- Transfer the potatoes and extra sauce onto a roasting sheet and roast in a 400 °F to 410 °F oven for approximately 30 minutes, or until golden. Stir 2 to 3 times during cooking.
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