Month: April 2013

1 tablespoon butter
1 large sweet potato, scrubbed and shredded
1 onion, chopped
1/4 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
2 tablespoons brown sugar

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
1/3 cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

2 1/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 cup butter
1 cup dark brown sugar
1 cup white sugar
2 eggs
3/4 cup buttermilk
3/4 cup mashed sweet potatoes
1/2 cup chopped golden raisins

1 (2 pound) butternut squash – peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or amount to cover
1 cup plain yogurt, or amount desired (optional)
salt and ground black pepper to taste

4 slices bacon
1 large sweet onion, coarsely chopped
2 cloves garlic, minced
6 cups SwansonВ(r) Chicken Broth or Natural Goodnessв„ў or Certified Organic Chicken Broth
2 teaspoons seafood seasoning
6 red potatoes
2 cups frozen whole kernel corn
1 (8 ounce) container refrigerated pasteurized lump crabmeat
1/2 cup heavy cream

1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
2 eggs, beaten
1/2 cup vegetable oil for frying
1/2 cup milk

2 tablespoons olive oil
1 1/2 pounds peeled raw sweet potatoes, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 1/2 cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped honey-roasted peanuts

2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1 carrot, chopped
3 cloves garlic
1/4 teaspoon ground allspice
1/4 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 dash pepper
1 quart vegetable broth
1 1/2 cups dry red lentils
2 cups water
1 cup roughly chopped kale
1/4 cup chopped fresh cilantro
1 teaspoon file powder

1 tablespoon olive oil, or more if needed
2 large potatoes, peeled and thinly sliced
salt and pepper to taste
1/4 teaspoon smoked paprika, or to taste
1 sweet Spanish onion, thinly sliced
6 eggs
1 teaspoon olive oil
1 bunch fresh parsley, coarsely chopped
1 tablespoon olive oil