Month: February 2014

3 large sweet potatoes, peeled and cut into cubes
1/4 cup heavy cream
1 (10.75 ounce) can Campbell’s(r) Condensed Tomato Soup
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (9 inch) unbaked pie crust

1/2 teaspoon fennel seed
1 tablespoon butter or stick margarine
1 1/2 pounds carrots, sliced
1 medium sweet potato, peeled and cubed
1 medium apple, peeled and cubed
3 (14.5 ounce) cans vegetable broth
2 tablespoons uncooked long grain rice
1/4 teaspoon curry powder
1 bay leaf
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

1 (19 ounce) package Bob EvansВ(r) Beer Brats
2 (12 ounce) bottles beer
8 cups water
3/4 cup crab boil seasoning (like Old Bayв„ў)
1 onion, quartered
1 lemon, halved
2 pounds small red-skinned potatoes
5 ears sweet corn, broken in half
1 pound shrimp, peeled
Melted butter and lemon wedges

3 tablespoons canola oil
2 large Vidalia or other sweet onions, roughly chopped
4 (15 ounce) cans whole new potatoes, drained
3 tablespoons extra-virgin olive oil
3/4 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon dried minced garlic
2 tablespoons paprika
1/4 teaspoon black pepper
1/2 cup butter, at room temperature

1 (16 ounce) package baby carrots
1 sweet potato, peeled and cubed
1/4 cup butter
1/2 cup applesauce, or as needed
1/4 cup brown sugar
1/2 cup raisins

1/4 cup brandy
1/2 cup raisins
2 tablespoons softened butter
4 (1 pound) sweet potatoes
1/4 cup packed brown sugar

2 tablespoons packed dark brown sugar
2 teaspoons sea salt
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon rubbed sage
1 (2 pound) pork loin
1/2 cup olive oil
4 red potatoes, quartered
2 sweet potatoes, quartered
5 carrots, cut into 1-inch chunks
1 large onion, quartered
2 tablespoons sea salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh cilantro
3 large apples, cored and sliced
3 cups fresh orange juice
1/2 cup lemon juice

1/2 (2 to 3 pound) whole chicken
2 parsnips, peeled and chopped
1 medium head garlic, peeled
2 large onions, chopped
5 carrots, chopped
2 zucchini, chopped
1/2 cup chopped fresh parsley
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 sweet potato, peeled and cubed
1 packet chicken vegetable soup mix
1 tablespoon dried oregano
1 teaspoon paprika
8 cups water
1/2 (750 milliliter) bottle white wine
salt and pepper to taste

2 cups frozen shredded hash brown potatoes
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons canola oil, divided
1 cup egg substitute
2 tablespoons fat-free milk
1/4 teaspoon salt
2 green onions, chopped
2 tablespoons diced sweet red pepper
1 tablespoon finely chopped jalapeno pepper
1 garlic clove, minced
1 (16 ounce) package pre-baked Italian bread shell crust
1/2 cup salsa
3/4 cup shredded reduced-fat Cheddar cheese

2 tablespoons sesame oil
2 pounds boneless chicken pieces, cut into strips
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 (15 ounce) cans coconut milk
1/4 cup red curry paste
1/4 cup flour
2 red bell peppers, chopped
1 sweet onion, chopped
1 red onion, chopped
2 cloves garlic, minced
2 large potatoes, cubed
2 (8 ounce) cans sliced bamboo shoots, drained
2 (8 ounce) cans sliced water chestnuts, drained
2 (8 ounce) cans baby corn, drained
1 (12 ounce) can sliced mushrooms, drained
1/4 cup chopped cilantro