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Oven Roasted Potatoes

Reviewed: Dec. 3, 2009
Before baking, I sprinkle with shredded cheese. Gruyere is best, but the standard cheeses are good too. I also use Yukon Gold potatoes, leave the skins on and make slices about 1/4 inch. I melt butter in a wok and add some onion and minced garlic from a jar. After a few minutes, I add whatever's around and fresh, but prefer fresh dill. Salt and pepper. Don't need more than that. I put the potatoes in the wok and mix until they're covered with the butter and herbs. Pour into a baking dish and sprinkle with shredded Gruyere, if you're so inclined. It gives a flavor a little like French onion soup. I bake them for more like 50-60 min.
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Mushroom Sauce

Reviewed: May 30, 2011
Followed others and made some changes too. Sauteed chicken with garlic and butter, added some "Italian" herbs, salt, pepper, and worcestshire sauce. In a baking dish, placed sauce over cooked rigatoni pasta and covered with shredded cheese. Baked for about 1/2 hour. Very tasty. Cook once, eat twice.
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