Month: April 2013

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
1 pound ham cut into 1/2-inch dice
1 pound potatoes, cut into 1/2-inch dice
1/2 pound sweet potatoes, cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

For the Creamy Harvest Dressing:
1 (15 ounce) can sweet potatoes or yams in light syrup, drained
1 slice yellow onion, 1/2-inch thick
3/4 cup apple juice
1/2 cup orange juice
1/4 cup red-wine vinegar
1/8 teaspoon dried thyme
1/4 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped, flat-leaf (Italian) parsley

For the salad:
3 pounds Yukon Gold potatoes, washed, cut in 1 1/2-inch chunks
1 small red onion, finely chopped
3 ribs celery, peeled and finely diced
2 bacon strips, cooked crisp, fat drained and crumbled

2 tablespoons olive oil
1 small sweet onion, diced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian seasoning
3 cloves garlic, crushed
1 pound cubed lamb stew meat
1 pound cubed pork stew meat
1 (14.5 ounce) can beef broth
3 carrots, cut into 1/2 inch pieces
1 medium turnip, quartered and cut into 1/2 inch pieces
2 parsnips, peeled and cut into 1/2 inch pieces
1 red bell pepper, seeded and cut into 1 inch pieces
1 yellow bell pepper, seeded and cut into 1 inch pieces
1 green bell pepper, seeded and cut into 1 inch pieces
1 medium sweet onion, cut into large chunks
2 stalks celery, cut into 1/2 inch pieces
1 (12 fluid ounce) can beer
8 small red potatoes, quartered
2 tablespoons cornstarch

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
1/2 small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 1/2 teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

5 1/2 pounds sweet potatoes
1 tablespoon minced chipotle peppers in adobo sauce
3 tablespoons unsalted butter, room temperature and cut into chunks
1 teaspoon salt

5 potatoes
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
ground black pepper to taste
1/4 cup mayonnaise

3 pounds sweet potatoes, peeled and cubed
1/2 cup honey
3 tablespoons grated fresh ginger
2 tablespoons walnut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

2 ham steaks
1/4 cup packed brown sugar
1 (8 ounce) can crushed pineapple, drained
1 (15 ounce) can sweet potatoes, drained
1 cup miniature marshmallows

4 sweet potatoes, peeled and diced
3 tablespoons vegetable oil
1 large Spanish onion, chopped
2 large green bell peppers, diced
1/2 teaspoon ground cumin, or to taste
salt and pepper to taste
2 cups chopped cooked turkey