| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Yukon Gold Potatoes : cubed | ||
| bite size enough to | ||
| fit in your cooker | ||
| 1 | Big onion – chopped finely | |
| vidalias were great but | ||
| any onion is fine | ||
| 1/2 | Bag of frozen corn, or as | |
| much as you like | ||
| 2 | Cloves of garlic, diced up | |
| to 4 | ||
| Thyme | ||
| Rosemary | ||
| Ground pepper | ||
| Liquid butter buds |
INSTRUCTIONS
Sit top and bottom of cooker in the sink and fill top and bottom & sink & let . sit for 15 minutes. Drain your top & bottom, no need to dry, spray lightly with non-stick cooking spray. Throw in all your ingredients. Toss around to mix. If desired your can pour a little LIQUID butter buds on and toss. Put on lid and place in COLD oven. Turn oven on to about 250 for 5 minutes, then turn up to 350 for 5 minutes then up to 450. Remove after 20-30 minutes at 450. Delicious! Main dish for me, side dish for my SO. CLEANING: I use baking soda and the scrubby side of the sponge or a veggie brush, rinse with clear water and let dry with top and bottom apart from each other. Posted to fatfree digest V97 #292 by "Shanks, Mira L." <mlm6@cdc.gov> on Dec 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1873
Calories From Fat: 1107
Total Fat: 122.7g
Cholesterol: 607.8mg
Sodium: 520.7mg
Potassium: 2436.8mg
Carbohydrates: 11.4g
Fiber: 1.4g
Sugar: <1g
Protein: 169.3g