Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
2 tablespoons cornstarch 2 teaspoons smoked sweet paprika ½ teaspoon garlic powder 1 teaspoon salt ½ teaspoon black pepper 4 extra-large russet potatoes, washed and cut lengthwise into ½-inch strips 4 tablespoons vegetable oil
Preheat oven to 425°. Line a baking sheet with parchment paper and spray with cooking spray; set aside. In a small bowl, combine cornstarch, spices, salt, and pepper.
Place potatoes into a gallon-size Ziploc bag. Sprinkle cornstarch mixture into bag, seal bag, and toss potatoes to coat. Open bag and add oil, seal bag, and toss potatoes to coat again. Make sure all potatoes are evenly coated.
Transfer potatoes to baking sheet, arranging them in a single layer with space between each potato wedge. Bake for 25 minutes. Remove pan from oven and use tongs to turn potatoes over.
Return potatoes to oven and bake for an additional 15 to 20 minutes, or until golden brown. Remove pan from oven and serve immediately.
Homemade Ranch Dressing Yield: 2½ cups.
1 cup sour cream 1 cup Duke’s mayonnaise Juice from one lemon, or 1 tablespoon ½ cup buttermilk 1 teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon salt ½ teaspoon black pepper ¼ cup fresh chives, finely sliced ¼ cup fresh dill, chopped ¼ cup fresh parsley, chopped
In a large bowl, combine all ingredients. Refrigerate for 6 hours before serving. Pour in glass jars or airtight container and store in refrigerator for up to 7 days.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.