Month: June 2013

6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar

1 1/2 teaspoons paprika
1 teaspoon brown sugar
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 large sweet potatoes
1 1/2 teaspoons olive oil

1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, chopped
2 pounds sweet potatoes, peeled and diced
2 carrots, diced
4 skinless, boneless chicken breast halves – diced
2 tablespoons all-purpose flour
1 cup dry white wine
2 cups chicken stock
1/4 cup half-and-half or light cream

1 pound sausage
4 cups water
2 cups canned red beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (16 ounce) can diced tomatoes
1 (15 ounce) can sliced potatoes, drained
1 (8.75 ounce) can sweet corn
1 (10 ounce) package frozen vegetable blend (peppers, onions, celery, and parsley)
2 teaspoons salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/2 clove garlic, minced

2 skinless, boneless chicken breast halves
5 cups water
2 onions, chopped
2 cloves garlic, crushed
1 green chile pepper, seeded and diced
4 potatoes, chopped
1 zucchini, chopped
8 mushrooms, sliced
1 (10.75 ounce) can tomato puree
1 (11 ounce) can sweet corn, drained
1/4 medium head cabbage, finely chopped
2 carrots, chopped
2 stalks celery, chopped
2 cubes chicken bouillon
2 tablespoons mixed spice
1 1/4 cups heavy cream
paprika, for garnish

6 medium sweet potatoes
2 tablespoons margarine, softened
1 (8 ounce) can crushed pineapple, drained
1/2 cup pecans, chopped

5 pounds red potato, cut into chunks
1/2 cup carrots, cut into 1 inch pieces
4 cloves garlic, halved
1 tablespoon salt
1 pinch ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried thyme leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram

1/2 cup butter, room temperature
1/2 cup shredded Cheddar cheese
2 teaspoons Worcestershire sauce
2 tablespoons barbeque sauce (such as Sweet Baby Ray’s(r))
1 cup hot popcorn chicken
2 cups hot milk

1 (15 ounce) can cut sweet potatoes in syrup, drained (1/4 cup syrup reserved)
1 (15 ounce) can 100% pure pumpkin puree
1/4 cup honey
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 cups sweetened* whipped cream or whipped dessert topping

8 medium red potatoes, with peel, shredded
1 large sweet onion, minced
3 eggs, lightly beaten
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 tablespoon dried rosemary
1 tablespoon salt
2 teaspoons ground black pepper
1 1/2 teaspoons lime juice
2 tablespoons vegetable oil

2 tablespoons butter
1 pound beef stew meat
6 cups chicken broth
4 cups water
1 1/2 cups sweet vermouth
2 cups new potatoes
2 large carrots, quartered
4 cloves garlic
2 teaspoons chopped fresh tarragon
1 bay leaf
1/2 cup Worcestershire sauce
1 tablespoon white sugar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper