Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be doubled as well.
ready in about 50 minutes;
serves 4
You might need to buy:
- heavy cream
- sweet potatoes
ready in about 25 minutes;
serves 2
You might need to buy:
- sweet marsala wine
- mushrooms
- pancetta
- parsley
ready in about an hour;
serves 4
You might need to buy:
- red new potatoes
- coarse salt and ground pepper
- large eggs
- whole milk
- Dijon mustard
- hot pepper sauce
- shredded white cheddar
really easy made with cake mix – very light not regular dense pumpkin muffins
You might need to buy:
- ground cinnamon
- ground nutmeg
- ground cloves
You might need to buy:
- ground coriander
- ground cumin
- Coarse salt and ground pepper
- olive oil
- dried oregano
You might need to buy:
- green bell peppers
- chopped celery
- small red onion
- olives
- mushrooms
- lemons cut in half
- tomato sauce
serves 10
You might need to buy:
- chopped celery
- cream of celery soup
- large eggs
- ground cinnamon
- salt
- ground black pepper
- butter
- dried cranberries
- chicken broth
You might need to buy:
- chicken
- celery stalks
- kosher salt
- whole black peppercorns
You might need to buy:
- eggs
- pecans
- inches deep dish pie crust