Month: January 2014

4 (1 inch thick) pork chops
1 tablespoon vegetable oil
1 cup sliced onions
2 tablespoons chicken soup base
1 (20 ounce) can apple pie filling
2 large sweet potatoes, peeled and cut into large chunks

2 sweet potato, peeled and cut into 3/4-inch cubes
2 potatoes, peeled and cut into 3/4 inch cubes
2 teaspoons distilled white vinegar
1/4 cup light mayonnaise
1/4 cup light sour cream
2 teaspoons fresh lemon juice
1 teaspoon curry powder, or to taste
salt and ground black pepper to taste
1/4 cup chopped green onions
1/2 cup chopped celery
1 tablespoon chopped fresh cilantro

7 large potatoes, peeled and quartered
9 carrots, julienned
4 large sweet potatoes, peeled and quartered
2 onions, quartered
salt and pepper to taste
1/4 cup vegetable oil

6 large sweet potatoes, peeled and quartered
1/2 cup butter, melted
2/3 cup dark brown sugar
2/3 cup white sugar
4 eggs, beaten
2/3 cup orange juice
2 teaspoons vanilla extract

1 sweet potato
1 fresh poblano pepper, seeded and finely chopped
1 cup light soy butter, softened
1 teaspoon lime juice
1/4 cup chopped fresh cilantro
1 teaspoon freshly ground black pepper, or to taste

1 pound sweet potatoes
1/4 cup butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 recipe pastry for a 9 inch single crust pie
1 egg
2 tablespoons dark corn syrup
2 tablespoons brown sugar, packed
1 tablespoon butter, melted
1/2 teaspoon maple flavored extract
1 cup chopped pecans

4 medium sweet potatoes, peeled and sliced 1/2 inch thick
1/4 cup butter, melted
2 tablespoons sugar
1/2 teaspoon ground cinnamon

1 tablespoon CRISCO(r) Canola or Vegetable Oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1/4 tablespoon red pepper flakes (optional)
5 cups butternut squash, peeled and cut into 1/2-inch pieces
3 cups sweet potato, peeled and cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/2-inch pieces
4 cups chicken stock, vegetable stock or water
1 (12 fluid ounce) can Regular, 2% or Fat Free Carnation(r) Evaporated Milk
Salt and Pepper to taste

4 cups cooked sweet potato wedges
1 all purpose apples, pared, cored and sliced
1/2 cup packed brown sugar
2 1/4 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup apricot nectar
1/4 cup water
1 teaspoon grated orange peel
1 tablespoon butter or margarine
1/4 cup chopped pecans

9 cups cubed peeled sweet potatoes
4 cups water
1 (15 ounce) can pear halves, drained
1/3 cup packed brown sugar
1/4 cup butter, softened
1/4 teaspoon ground cinnamon