8 medium yellow potatoes
3 cups liquid ranch dressing
2 cups water
1/2 cup vinegar
1 cup soy sauce
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C). Process potatoes into a large bowl. Cut into 1/2 inch slices. Combine sauce ingredients in small glass bowl. Mix well and pour onto a baking sheet.
Bake 15 to 19 minutes in the preheated oven, or until crisp. Drain excess moisture from pan and let cool.
While the potatoes are baking, in a mixing bowl mix together ranch salad dressing, water, vinegar and soy sauce. Transfer the peppers to a separate large bowl. Mix in the garlic powder, olive oil, chili powder, cayenne pepper and salt. Transfer the tomato mixture to the pan.
While the potatoes are baking, in a mixing bowl combine tomato mixture, lettuce, tomato paste, mushrooms, celery slice and cabbage. Mix well and transfer to the pan. Beat egg whites with the chicken and mushrooms mixture. Simmer over medium heat 45 minutes more, stirring occasionally.
When the potatoes are cool, cut them into 1 inch cubes and place within 4 inches of the sides of a 9 inch springform pan. Pour marinade over marinated potatoes.
Bake in preheated oven until potato is tender, about 1 hour. Let cool, peel and serve hot or cold.
This is definitely a good recipe. I baked it in a 9inch square pan and sprinkled crushed walnuts on the top before cutting and serving. It was rich and creamy enough, but shouldn't be confused with chia.
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