Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.
Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.
NOTE: Be careful when opening package as steam will escape!
Sprinkle with herbs, spices; drizzle with butter; sprinkle with Parmesan cheese.
Cover dish with foil and keep in warm oven until ready to serve.
Refrigerate 2 hours or overnight.
Stir in walnuts just before serving. Serve on a croissant or a lettuce leaf.
Place bread pieces in buttered 9x13 inch baking dish.
Cover and let rise until doubles, approximately 1 hour.
Bake 30 minutes at 350 degrees F.
In a medium bowl, combine, mayonnaise, mustard, salt, vinegar, sugar and milk; mix.
Pour dressing over potato mixter and stir to coat.
Chill at least 2 hours before serving. Garnish with more egg slices and sprinkle with paprika before serving, if desired.
Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.
Add water and bring to a boil.
Reduce heat, cover, and cook until water is fully absorbed.
Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.
Add cilantro as desired and served warm.
Slice French bread in 1-inch slices. Spread each slice with butter mixture. Wrap loaf in foil and bake at 400° until warm, approximately 20 minutes.
Test Kitchen Tips:
Add rest of ingredients; toss well.
For the dressing, combine oil, lemon juice, garlic, salt and pepper. Mix well, refrigerate until ready to use.
Add dressing to the salad just before serving.