Month: January 2014

2 cups cubed peeled sweet potatoes
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves – cubed
1 clove garlic, minced
6 tablespoons tamari soy sauce
3/4 cup water
3 tablespoons honey
3 tablespoons hot sauce, or to taste
1 ripe mango, peeled and cubed
1/4 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 tablespoon warm water

1 tablespoon extra virgin olive oil
2 pounds cubed pork stew meat
salt to taste
ground black pepper to taste
garlic powder to taste
2 tablespoons cornstarch, or as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11 ounce) can whole kernel corn
1 (14 ounce) can stewed tomatoes
1 (10.75 ounce) can cream of mushroom soup
1 1/4 cups milk
1 (14 ounce) can beef broth
1 tablespoon Italian seasoning

2 1/2 pounds potatoes, cubed
4 hard-cooked eggs, peeled and chopped
1/3 cup chopped green olives
1/3 cup dill pickle relish
1/4 cup sweet pickle relish
1/4 cup chopped green onion
1/2 cup mayonnaise
3 teaspoons yellow mustard
3 teaspoons brown mustard
1 teaspoon white wine vinegar
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon salt
2 teaspoons celery seed
1/2 teaspoon dill seed
1 teaspoon chopped fresh dill

2 eggs
1/4 cup mayonnaise, plus
2 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
2 tablespoons seafood seasoning (such as Old Bay(r))
1 teaspoon chili powder
2 sweet potatoes, peeled and shredded
7 ounces imitation crabmeat, flaked
1 cup shredded mozzarella cheese
1/4 cup lemon zest
salt and black pepper to taste

1/4 cup vegetable oil
1 tablespoon chopped fresh parsley for garnish

1 (12 fluid ounce) can beer
1 orange
1 (3 pound) whole chicken
1 large sweet onion, sliced
4 sprigs fresh rosemary
seasoned salt, to taste
1 (14.5 ounce) can low-sodium chicken broth
4 red potatoes, sliced

1 small sweet potato
2 tablespoons butter or margarine, softened
4 teaspoons brown sugar
2 teaspoons honey
1/8 teaspoon ground cinnamon

3/4 cup dry red lentils
1 1/2 cups water
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 small eggplant, diced
1 (1 pound) sweet potato, cubed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 teaspoon ground ginger
1 1/2 teaspoons curry powder
1 tablespoon ground cumin
salt and pepper to taste
1 (12 inch) thin prebaked whole wheat pizza crust
1/4 cup grated Romano cheese

1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree
1/2 cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour

2 pounds red potatoes, peeled
2 eggs
1 cup mayonnaise
1 cup sour cream
2 red apples, cored and cut into 1/2-inch chunks
1/2 cup chopped red onion
1/4 cup sweet pickle relish
2 stalks celery, diced
3 green onions, thinly sliced
1 tablespoon curry powder
salt and pepper to taste