Month: March 2014

2 tablespoons extra-virgin olive oil
1 teaspoon cumin seeds
1 onion, thinly sliced
4 cloves garlic, crushed
1 sweet potato, peeled and diced
2 (1 pound) lamb shanks
1 (14.4 ounce) can chopped canned tomatoes
1 1/4 cups chopped dried apricots
1 1/2 teaspoons harissa
salt and pepper to taste
2 tablespoons slivered almonds
1 cup quick-cooking couscous
2 tablespoons extra-virgin olive oil

6 russet potatoes, peeled and cubed
2 fresh poblano chile peppers
3 hard cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped white onion
3 medium sweet pickles, chopped
12 green olives, sliced

1/4 cup lime juice
1 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon mustard powder

1 cup orange juice
1/2 cup dried cranberries
1 (8 ounce) package cream cheese, softened
3 tablespoons confectioners’ sugar
1 teaspoon lemon extract
DOUGH:
1/3 cup butter or margarine, softened
1 1/4 cups sugar
1 egg
1 cup cold mashed sweet potatoes
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped macadamia nuts or almonds

1 (10 ounce) package mixed baby greens
1 red bell pepper, chopped
1 sweet potato, peeled and thinly sliced
2 stalks celery, chopped
1 jicama, peeled and thinly sliced
1 kohlrabi bulbs, peeled and diced
1 (14 ounce) can artichoke hearts in water, drained and halved
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon oregano
1 teaspoon Greek seasoning
salt and pepper to taste
3 pepperoncini peppers, minced
1/4 cup crumbled feta cheese

2 cups mashed sweet potatoes
3 eggs, beaten
1 cup evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (9 inch) unbaked deep dish pie crust

4 cups diced cooked peeled potatoes
8 bacon strips, cooked and crumbled
4 hard-cooked eggs, sliced
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 small onion, chopped
1 tablespoon chopped green pepper
1 tablespoon chopped sweet red pepper
1 cup shredded Cheddar cheese

2 (29 ounce) cans sweet potatoes in light syrup, drained
1/2 cup white sugar
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup milk

1/3 cup butter, melted
1 cup brown sugar
1/2 cup all-purpose flour
1 cup pecan halves

2 pounds sweet potato, peeled and cubed
2 tablespoons orange juice
3/4 cup brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons butter, cubed
1 cup miniature marshmallows

6 yellow-fleshed sweet potatoes
1/2 cup butter
1 cup packed brown sugar
1/2 cup water
1 teaspoon salt

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