Month: August 2013

2 tablespoons olive oil
1 pound flank steak, cut into strips
1 onion, thinly sliced
1 teaspoon minced garlic
1 (6 ounce) package fresh button mushrooms, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 (14.4 ounce) can diced tomatoes
1 teaspoon smoked sweet paprika
1 (1 pound) package potato gnocchi

6 sweet potatoes
1 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt

1 cup dark brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans

1 pound sweet potatoes
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
6 ounces crumbled goat cheese
2 eggs, beaten

2 sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon olive oil
salt and pepper to taste
2 skinless, boneless chicken breast halves
1/2 cup balsamic vinegar
salt and ground black pepper to taste
1/2 cup balsamic vinegar

2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
salt and pepper to taste

3 cups cooked and mashed sweet potatoes
1 cup white sugar
2 eggs
1/2 cup butter
1/2 teaspoon vanilla extract
1 cup flaked coconut
1 cup packed brown sugar
1/3 cup all-purpose flour
1 cup chopped pecans
1/3 cup butter

3/4 pound sweet potatoes– cooked, peeled and mashed
4 teaspoons cornstarch, divided
1 pinch salt
1 tablespoon water
1 cup shredded coconut
1/2 cup brown sugar
3/4 cup sesame seeds
1 1/2 quarts oil for deep frying

2 (40 ounce) cans cut sweet potatoes, drained
1 pound butter or margarine
1 cup sugar
1 cup milk
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (14 ounce) package flaked coconut
2 teaspoons vanilla extract
6 cups miniature marshmallows

5 pounds sweet potatoes
1/2 cup unsalted butter, softened
1/2 teaspoon ground cardamom
salt and pepper to taste
1 quart vegetable oil for frying
3/4 pound thinly sliced shallots

3 tablespoons olive oil
1 onion, chopped
2 tablespoons Hungarian sweet paprika
8 ounces textured vegetable protein
1 green bell pepper, chopped
5 cups vegetable broth
4 large potatoes, diced
2 large carrots, diced
1 tomato, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

1 egg
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons water as needed