Recetas (2)
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- 4 large Russet Potoatoes, washed and drained
- 1/4 cup Vegetable Oil
- 2/3 cup grated Parmesan Cheese
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 4 tsp Garlic Powder
- 2 tsp Thyme, dried, crushed
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- 1/2 cup
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped green onion
- 1 can 14 oz can artichoke hearts, drained and chopped
- 1 cucumber, seedless and chopped
- 1 garlic clove, crushed
- 1 bunch crackers or rye bread
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