2 lbs. russet or baking potatoes (about 3 potatoes) scrubbed
Sour cream (optional)
Directions
Heat oven to 450° F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).
yeah really, don't know about these food blogs. As i'm a vegetarian, I prefer Green Kitchen Stories and Baking Bites. Thanks for sharing the list of blogs.
I have checked about 7x and 500 grams of flour comes to almost 4 cups. I am curious how you got a conversion of 2.11 cups? Tried it both ways. Didn’t feel either came out the way they should have. I’m new to bread baking.
You can always use a towel. That is what I use. Remember, plastic is a relatively new product. Using a towel is good for your pocketbook, as you probably use the plastic once. A towel can be used over and over again. In addition, it's better for the environment.
Those look amazing and super cute! You are so lucky you did not use the dehydrated raspberries like I did... yuck... but everything else turned out well.
I made the Raspberry Eclairs and I need to warn people against using the dehydrated raspberries, they simply do not turn out well. It would probably be better to use a jam. I have my full review of the show's recipes here: https://www.speechlessinspa...
my mother watched you make chocolate eclairs recently and then you made some type of appetizer using the same base that you said would be good with mimosas. she wants me to print it for her but I cannot figure it out. started with a G
You made it correctly, the recipe is wrong IMO.Namoura is supposed to be made with semolina, not farina. Semolina has more gluten than farina and gluten absorbs and retains moisture. Also, the recipe I use has far more sugar. Like gluten, sugar helps holds in moisture from the yogurt and butter. IMO, this recipe doesn't have enough sugar or gluten to ke
I made it. Really terrible. The recipe doesn't say if the farina should be cooked. I thought it would be too moist cooked so I went with dry. I am guessing that was not correct as it came out drier than cornbread, even after I soaked it with honey.
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