MICROWAVABLE PLASTIC WRAP RECIPES

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SUPER-SIMPLE PICNIC POTATO SALAD RECIPE - BETTYCROCKER.C…



Super-Simple Picnic Potato Salad Recipe - BettyCrocker.c… image

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by Betty Crocker Kitchens

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Yield 16

Number Of Ingredients 11

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

Steps:

  • In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  • Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  • Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200 , CarbohydrateContent 17 g, CholesterolContent 70 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 2 g, TransFatContent 0 g

PARSLEY POTATOES RECIPE - BETTYCROCKER.COM



Parsley Potatoes Recipe - BettyCrocker.com image

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 4

10 to 12 new potatoes, about 1 1/2 pounds
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Salt and pepper

Steps:

  • Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
  • Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Nutrition Facts : Calories 185 , CarbohydrateContent 25 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 300 mg

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