Month: January 2014

3 cups peeled and chopped sweet potatoes
1/4 cup butter, softened
3/4 cup brown sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon grated lemon zest
8 large marshmallows
1/2 cup crushed corn flake cereal

2 (6 ounce) packages dry bread stuffing mix
1 1/2 pounds lean ground beef
1/2 cup chopped onions
1/4 teaspoon chopped garlic
3 large potatoes, chopped
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
salt to taste
2 (4 ounce) jars chopped pimento peppers
1/2 cup chopped black olives
1/4 cup sweet pickles, finely chopped
1/4 cup dill pickles, diced

8 frozen potato and onion pierogies
2 (3/4 inch) thick bone-in pork loin chops
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 Golden Delicious apple, cut into 1/4 inch slices
1/4 cup sugar
1/4 cup cider vinegar

6 large potatoes – peeled and cubed
3 eggs
1 onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika

3 sweet potatoes
2 bananas
1/2 cup white sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup evaporated milk
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup shredded coconut
1 1/2 cups miniature marshmallows

1 (16 ounce) package spicy ground pork sausage
1 (12 fluid ounce) can beer
6 large potatoes, peeled and chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 large sweet onion, chopped
1 large red onion, chopped
1 jalapeno pepper, finely chopped
1 habanero pepper, seeded and chopped
1 red chile peppers, seeded and chopped
1/4 cup chopped green onions
2 cloves garlic, peeled and chopped
salt and pepper to taste
2 cups chicken broth

10 eggs
12 medium white potatoes with skin
1 bunch green onions, chopped
1 (14 ounce) can sweetened condensed milk
1 1/2 cups mayonnaise
1 tablespoon chopped fresh parsley, for garnish (optional)

1 1/2 pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
1/2 cup chopped fresh cilantro

6 sweet potatoes
3/4 cup boiling water
1 teaspoon salt
3 tablespoons butter
1/2 tablespoon orange zest
1 tablespoon orange juice
3/4 cup light corn syrup
1/4 cup packed brown sugar
3 orange slices, halved

8 cloves garlic
3 tablespoons olive oil
1 1/2 pounds potatoes, peeled and cubed
1 1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste