Tweaked a little from original recipe

Source: Epicurious, November 1994

Ingredients:

• 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
• 2/3 cup packed golden brown sugar
• 5 tablespoons butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch of ground ginger
• 2 cups miniature marshmallows
• 1/2 cup sliced almonds or pecans

Directions:

1. Add potatoes to large pot of boiling water and cook about 5-10 minutes until just semi-soft. Drain well.

2. Preheat oven to 375°F. Arrange potatoes in 13 × 9 × 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Do NOT caramelize! Pour over potatoes; toss to coat. Cover dish tightly with foil.

3. Bake potatoes 45 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.

4. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

5. Make ahead: Refrigerate after baking 45 minutes. Bring to room temperature, about an hour. Bake at 375° for 15 minutes and then increase temperature to 500° and continue with marshmallows.

Serve alongside meat or fish or with bread and cheese before a meal.
Makes 2 cups

Source: Martha Stewart magazine

Ingredients:

• 1/3 cup dry white wine
• 1/4 cup dry mustard
• 1 pound sliced fresh or thawed frozen peaches
• 1 cup pitted fresh or thawed frozen sweet cherries (about 5 oz.)
• 1 cup sugar
• zest and juice of 1/2 orange
• 1 tsp coarse salt

Directions:

1. Whisk wine and mustard in bowl.

2. Combine remaining ingredients in large saucepan over medium heat.

3. Stir in wine-mustard mixture.

4. Simmer for 20 minutes.

5. Let cool.

6. Refrigerate until ready to use, up to 3 days.

Source: Martha Stewart magazine

Ingredients:

• 1/2 gallon ice cream, neapolitan or a favorite flavor
• Semisweet chocolate, melted and slightly cooled
• Chunky chocolate shavings

Directions:

1. Cut carton off of ice cream and refreeze until hardened.

2. Pour chocolate over the top and let it drip down the sides. Refreeze once more.

3. Arrange on platter and scatter shavings on top and around it.

Original recipe called for 1/2 cup more sugar than I use.

Source: Newspaper

Ingredients:

• 1 gallons 2% milk
• 2 cups short grain rice
• 1 tsp salt
• 1 1/2 cups sugar
• 1 1/2 tsp vanilla

Directions:

1. Scald milk in heavy pan over lowest heat that will bring milk to a boil.

2. Add rice, salt and sugar and simmer about 1 1/2 hours until rice is tender. Stir frequently with flat wire whisk to scrape bottom of pan, keep rice from sticking, and breakup ‘scum’ on the top. This easily sticks and burns on the bottom of pot so keep heat just below boil.

3. Taste to determine tenderness of rice, adding more milk as necessary. Pudding will thicken as it cools.

4. Stir in vanilla.

Source: McCormick (from RecipeThing user go panthers)

Ingredients:

• 1/2 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons Vanilla Extract
• 1 1/2 teaspoons Cinnamon, divided
• 1/2 teaspoon salt
• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1 cup dried cranberries
• pecans

Directions:

1. Preheat oven to 400°F.

2. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1 teaspoon of the cinnamon and salt in large bowl.

3. Add sweet potatoes and cranberries; toss to coat well.

4. Dot with 2 tablespoons of the butter.

5. Spoon into 13×9-inch baking dish.

6. Cover with foil and bake 30 minutes.

7. Meanwhile, mix flour, remaining 1/4 cup brown sugar and 1/2 teaspoon cinnamon in small bowl. Cut in remaining 2 tablespoons butter with a fork until coarse crumbs form. Stir in pecans.

8. Remove sweet potatoes from oven and stir gently. Sprinkle with pecan topping.

9. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Note that this recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting.

Source: Cook’s Illustrated (from RecipeThing user joelcade)

Ingredients:

• 3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds
• 2 tablespoons vegetable oil
• 1 teaspoon table salt

Directions:

1. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.

2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.

3. Remove baking sheet from oven and, using thin metal spatula, flip slices over. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.

Source: Ladies’ Home Journal, June 2009

Ingredients:

• 1/2 pound conchiglie or penne
• 6 tablespoons extra-virgin olive oil
• 9-ounces frozen artichoke hearts, thawed and quartered
• 2 cups pepper, assorted colors, sliced
• (6 ounces) green beans, cut into 2-inch pieces
• 1/4 cup sherry vinegar
• 2 tablespoons honey
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup kalamata or black olives, crushed or quartered (optional)
• 1/4 red onion, thinly sliced
• 1 teaspoon chopped oregano
• 1 teaspoon chopped thyme
• 1/4 cup coarsely chopped flat-leaf parsley (optional)
• 10 ounces orange, yellow and variegated tomatoes, cut into wedges

Directions:

1. Cook pasta in lightly salter water and drain. Heat 1 1/2 tablespoons olive oil in a skillet over medium-high heat. Add artichoke hearts and cook , stirring occasionally until golden, about 4 minutes.

2. Transfer artichokes to a large bowl, then cook greens beans in skillet for 2 minutes; add beans to artichokes and remove skillet from heat.

3. To make vinagrette, stir together vinegar, honey, salt and pepper in skillet, gathering browned bits from bottom of pan. Whisk in remaining olive oil.

4. Add pasta, peppers, olives, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, then gently stir in tomatoes.

Source: online

Ingredients:

• 16 oz cabbage
• 8 oz red cabbage
• Sauce:
• 1/2 c. mayonnaise
• 1/4 c. cider vinegar
• 1 tsp Dijone
• 2 tbl sugar
• 1 tsp celery seed
• ground pepper

Directions:

Whisk together sauce ingrredients and pour over cabbage.

Source: online

Ingredients:

• 1 c. cider vinegar
• 1 Tbl brown sugar
• 1 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 tsp black pepper
• 1 oz. ketchup

Directions:

Whisk together and serve over pulled pork.

Source: Pam

Ingredients:

• 1.5 lb aged Irish Swiss
• 3 tbl flour for melting cheese smoothly
• 1 clove garlic
• 2 very dry white wine
• 1 tbl lemon juice
• 1/2 c. kirsch, optional
• 1/8 tsp salt
• 1/4 tsp white pepper
• 1/8 tsp. nutmeg or paprika
• Dunkables: green, yellow, red pepper, brocolli, cauliflower, hot dogs--cubed, Krakus ham--cubed, turkey--cubed, shrimp, bread
• Variations 1: Substitute 1/2 lb. Gruyere for 1/2 lb. Swiss
• Variations 2: Substitue 1/3 lb. Gruyere, 1/3 Gorgonzola, 1/3 Tilsiter

Directions:

1. Place cheese in a bowl, sprinkle with flour, mix lightly.

2. Cut garlic in halves, rub inside of fondue pot until well flavored. Leave garlic in pot until ready to use—then discard.

3. Pour wine into pot and place over ow heat until bubbles start rising to the surface (DO NOT BOIL.) Add lemon juice at this point.

4. Add cheese by handfuls, constantly stirring with wooden fork or spoon until cheese is melted. Be sure each handful of cheese is melted before adding more.

5. After lasat of cheese has been added and mixture begins to bubble, quickly add kirsch and seasoning, stirring until blended.

The flat cut is much less fatty and gristly than the point cut. And allow for the fact that it will shrink up about 50%. Mr. Petrusa told me to throw out the seasoning packet—occassionally I use it but you don’t need it.
Always turns out great!

Source: Mr. Petrusa’s meat market

Ingredients:

• Corned beef
• vegetables: carrots, cabbage, potatoes

Directions:

1. Wash corned beef in cold water. Float in kettle in cold water. Bring to boil, turn down to a low to medium boil, cover and cook 2 hours.

2. Uncover, bring to room temperature and refrigerate in kettle overnight. (If it’s cold enough, I just put it in the garage.)

3. Remove beef and slice across grain. You may have to rotate meat to keep slicing across grain.

4. Heat liquid from the corned beef and cook vegetables. Remove vegetables and keep warm.

5. Bring liquid back to a boil. Turn off heat, add sliced beef, and let warm with no additional heat about 15 minutes.

6. Serve with vegetables.

Awesome

Source: Cooking Light magazine

Ingredients:

• 2 1/2 tbl Italian seasoned breadcrumbs
• 2 Tsp grated lemon rind
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 6oz. jar marinated artichokes, drained and chopped (though I used frozen)
• 3 oz pkg herbed goat cheese, softened
• 4 6oz chicken breasts halves, pounded to 1/4"
• 2 tsp olive oil
• 1 c. quinoa
• 1/3 c. sliced green onions
• 1/2 c. chopped shitake mushrooms
• 1/8 tsp salt
• 14 oz. chicken broth
• 2 tbl pine nuts
• 2 tbl chopped fresh parsley

Directions:

1. eheat oven to 375.

2. Combine first 6 ingredients, stir well.

3. Top each breast with 2 tbl cheese mixture, roll up and secure with wooden picks.

4. Heat a large non-stick, oven-proof skillet with cooking spray over medium high heat.

5. Add chicken and cook 3 minutes on each side or until browned.

6. Bake at 375 for 15 minutes or until chicken is done.

7. Meanwhile, heat oil over medium high heat. Saute quinoa, onions, mushrooms, salt for 5 minutes.

8. Stir in chicken broth and bring to a boil.

9. Cover, reduce heat and simmer 15 minutes.

10. Remove from heat and let stand covered for 5 minutes.

11. Stir in pine nuts and parsley.

Source: Chicago tribune, Gluten-Free Girl(check out her Web site at glutenfreegirl.blogspot.com)

Ingredients:

• 1 stick (1/2 cup) butter, softened
• 1/2 cup organic cane sugar
• 1/2 cup turbinado sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 3 large bananas, mashed
• 1 cup teff flour
• 1/2 cup sweet white rice flour
• 1/2 cup sorghum or brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup almond meal
• 3 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions:

1. Heat oven to 350 degrees.

2. Combine butter and cane and turbinado sugars in a large bowl; beat with a mixer on medium speed just until creamed. Beat in eggs, sour cream and vanilla; stir in mashed bananas.

3. Combine the teff flour, rice flour, sorghum flour, tapioca flour, almond meal, cocoa powder, cinnamon, xanthan gum, baking powder, baking soda and salt in a medium bowl.

4. Fold the flour mixture into the wet batter with a spatula, 1/4 cup at a time, until everything is just mixed together.

5. Scrape the dough into a buttered and floured (with white rice flour) 9-inch round cake pan.

6. Cover the surface of the dough with the demerara sugar.

7. Bake until a knife inserted gently into the center comes out clean, about 40 minutes.

8. Cool in the pan 5-10 minutes; unmold on a wire rack.

Great with ham

Source:

Ingredients:

• 1 cup margarine or butter, melted
• 1 1/2 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 to 4 cups white bread, cubed
• 1 (16 ounce) can crushed pineapple, undrained
• 1 (16 ounce) can pineapple tidbits, undrained

Directions:

1. Cream the butter, sugar and eggs together.

2. Add the milk and pineapple.

3. Put into 9×13″ pan or casserole dish and slowly add bread cubes – more or less can be added based on the consistency you want the dish (the pineapple has a lot of juice).

4. Bake at 350 for ½ hour covered and ½ hour uncovered.

5. You may want to put a cookie sheet or foil underneath the rack as the dish to catch any bubbling over in the oven.

Source: Barefoot Contessa Parties!

Ingredients:

• 4 tablespoons (1/2 stick) unsalted butter
• 4 cups chopped yellow onions (2 large)
• 1/4 cup flour
• 1/4 teaspoon grated nutmeg
• 1 cup heavy cream
• 2 cups milk
• 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
• 1 cup freshly grated Parmesan cheese
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Gruyere cheese

Directions:

1. Preheat the oven to 425 degrees F.

2. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

3. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Also good with vanilla sauce. I’ve used 4 cups of milk when I didn’t have heavy cream on hand.

Source: Cook’s Illustrated

Ingredients:

• 1 16 oz French or Italian bread
• 1 tbl unsalted butter
• 8 large eggs
• 2 1/2 c. WHOLE milk
• 1 1/2 c. heavy cream
• 1 tbl granulated sugar
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Topping:
• 8 tbl butter, softened
• 1 1/3 c. lt. brown sugar
• 3 tbl light corn syrup
• 2 c. pecans, chopped coarse

Directions:

1. Spread break out over 2 cookie sheets and bake until dry at 325 degrees until light golden brown, about 25 minutes. Switch and rotate the baking sheets halfway through the baking time. Cool completely.

2. Coat a 13 × 9 baking dish with the butter and pack the dried bread into the dish. Whisk the eggs in a large bowl until combined and then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture evenly over the bread and press on the bread lightly to submerge. Cover and refrigerate 8 to 24 hours.

3. Stir topping ingredients except nuts together until smooth, then stir in the pecans. Refrigerate.

4. Preheat oven to 350 degrees. Unwrap casserole and sprinkle with pecans. Bake on cookie sheet at 350 for 1 hour until puffed and golden.

Source:

Ingredients:

• Smoked salmon
• 5 Tbl chopped dill
• 2 Tbl small whole capers
• 2 Tbl minced onions
• 2 Tbl chopped pimento
• 1 Tbl minced parsley
• Salt
• Ground pepper
• toast points

Directions:

Whisk oil and vinegar, then stir in remaining sauce ingredients. Chill for a day mixing occasionally. Bring to room temperature. Pour over salmon about 15 minutes before serving. Garnish with parsley and serve with toast points.

Source:

Ingredients:

• 1 chocolate cake
• 1 pkg instant chocolate pudding
• 1/2 c. amaretto
• 1/2 c. water
• 4 eggs
• 1/2 c. oil
• nuts--almonds or pecans
• Glaze:
• 1 c. sugar
• 1/2 c. butter
• 1/4 c. water
• 1/4 c. amaretto

Directions:

1. Sprinkle nuts in bottom of greased and floured cake pan. Make cake with listed ingredients. Pur over nut. Bake at 325 for 1 hour or until it starts to pull away from side of pan. Cool few minutes.

2. Boil sugar, butter, and water for 2-3 minutes. Add amaretto.

3. Using a fork, poke holes in cake and pour 2/3 of glaze mixture slowly over.

4. Let coolslightly more, invert onto seving platter and slowly pour over remaining glze.

Source:

Ingredients:

• 1 Pkg. brown and serve frozen sausage
• 1 can water chestnuts
• 1 can pineapple chunks
• 2 green peppers, cut in 1" squares
• Marinade:
• 1/4 c. brown sugar
• 2 tbl soy suace
• 2 tbl worcestershire sauce
• 1 tbl oil
• 1 clove garlic, minced

Directions:

1. Cut sausages in thirds.

2. Reserve 1/2 c. pineapple juice. Combine with marinade ingredients. Marinate sausage and water chestnuts at least 6 hours.

3. Drain and alternate with pineapple and green peppers on skewers. Grill or broil 8 to 10 minutes.

Source: Sharon

Ingredients:

• 1 beef tenderloin, cleaned and skin removed
• 2 tbl worcestershire sauce
• Lawry's seasoned pepper
• pats of butter
• kitchen twine
• Horseradish sauce:
• 2 c. Sour cream
• 4 tbl grated Horseradish
• squeeze of lemon

Directions:

1. Let come to room temperature, about an hour.

2. Preheat oven to 425 degrees. Combine sour cream, horseradish and lemon juice. Refrigerate.

3. Season beef with pepper and top with pats of butter and worcestershire sauce.

4. ast for 15 minutes and then lower heat to 350 and cook additional 25 minutes, internal temperature of 135. Remove and let stand 10 minutes before slicing.

5. Serve with horseradish sauce.