Month: February 2013

2 (1 1/4 inch thick) pork chops
2 large sweet potatoes
2 slices onion
2 apples – peeled, cored and sliced

1 pound sweet Italian sausage, casings removed and crumbled
6 cups frozen shredded hash brown potatoes, thawed
2 cups shredded mozzarella cheese, divided
1/4 teaspoon salt
4 roma (plum) tomatoes
1 (4 ounce) can sliced mushrooms, drained

1 tablespoon olive oil
salt and ground black pepper to taste
4 sweet potatoes, peeled and cut into wedges
2 red bell peppers, halved and seeded

1 clove garlic
1 shallot
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 dash hot pepper sauce (such as Tabasco(r))
1 teaspoon salt
ground black pepper to taste
1/2 cup extra virgin olive oil
1/2 cup walnut oil

1/2 pound baby arugula leaves
1 (2 inch) piece Parmigiano-Reggiano cheese

1 pound conch meat
1/4 cup margarine, divided
2 green onions, chopped
1 carrot, diced
1 stalk celery, diced
1 small sweet potato, peeled and diced
1 small red bell pepper, diced
1/2 cup fresh corn kernels
2 tablespoons all-purpose flour
1 quart half-and-half
1 (14 ounce) can unsweetened coconut milk
2 cups fish stock
1 1/2 tablespoons grated fresh ginger root
salt and pepper to taste
1 1/2 teaspoons hot sauce
1 bunch fresh cilantro, chopped

3 1/2 pounds sweet potatoes
1 (8 ounce) can crushed pineapple, undrained
6 tablespoons butter, melted and divided
3/4 teaspoon salt
1 pinch pepper
1/2 cup crushed saltines
2 tablespoons brown sugar
1 pinch ground cloves

2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste

1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

1 (4 pound) whole chicken
1 large onion
6 stalks celery with leaves, chopped
9 carrots, sliced
1 sweet potato, cubed
1/2 medium head cabbage, coarsely chopped
2 (14.5 ounce) cans chicken broth
2 (6 ounce) cans roasted garlic tomato paste

1 1/2 pounds lean ground beef
2 eggs
1/2 cup dry bread crumbs
1/2 cup grated Romano cheese

1 (16 ounce) package acini di pepe pasta
1 cup grated Parmesan cheese for topping