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Associate.com - Share Your Recipe!

Recipe Name: Teriyaki Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 5

Ingredients:
1 1/2 Pound(s) Tiny new potatoes, about
10) or medium red potatoes, 10 or medium red potatoes
5), 5
1 Tablespoon(s) Margarine or butter, cut
into pieces
1 Tablespoon(s) Teriyaki sauce
1/4 Teaspoon(s) Garlic salt
1/4 Teaspoon(s) Italian seasoning, crushed
Dash ground black pepper
Dash Red pepper
Fresh snipped rosemary
optional
Directions:
Wash potatoes; scrub throughly with a vegetable brush. Cut tiny
newpotatoes into quarters or the medium potatoes into 1-inch pieces.
Placepotatoes into 1-1/2 quart microwave-safe casserole. Add margarine
orbutter, teriyaki sauce, garlic salt, Italian seasoning, black
pepper,and red pepper. Toss to combine. Cover; micro-cook on 100%
power (high)for 12 to 15 minutes (14 to 16 minutes for low-wattage
ovens) or tillpotatoes are tender, stirring twice during cooking. Stir
before serving.Garnish with snipped rosemary and serve with sour cream,
if desired.Makes 5 side-dish servings.NUTRITION FACTS PER SERVINGS: 155
cal., 2 g total fat (0 g sat. fat), 0mg chol, 277 mg sodium, 31 g
carbo., 1 g fiber, 3 g pro. Daily Value: 2%vit. A, 29% vit. C, 1%
calcium, and 15% iron.Better Homes & Gardens Magazine

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 26
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: <1mg
Sodium: 258.7mg
Potassium: 19.9mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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