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2 LARGE SWEET POTATOES, (I prefer Yams), PEELED AND CUT LENGTHWISE IN THIN WEDGES (1 ½ LBS) 1 SMALL SWEET ONION, CUT IN 1-INCH WEDGES (1/3 CUP) 4 TBLS OLIVE OIL 1 TBL BUTTER 1/3 CUP PECAN PIECES 1 TBL PACKED LIGHT BROWN SUGAR 4 TSP CIDER VINEGAR 1 ½ TSP HONEY 1 CLOVE GARLIC,…
1 Cup Mayonnaise 1 ½ Tsp. Dry Onion 1 ½ Tsp. Lawry’s Seasoning Salt ¾ Tsp Accent 1 Cup Sour Cream 1 ½ Tsp Dry Parsley 1 ½ Tsp. Dry Dillweed 3 Drops Tabasco Mix all ingredients and chill overnight before serving
Preheat oven to 350°. Prepare sauce. In a small saucepan, combine: 1 ½ cups sugar 1 T. flour ¼ tsp. cinnamon, rounded ¼ tsp. salt Gradually mix in: 1 ½ cup water Add: 1/3 cup butter Bring to a boil over high heat and cook 1 minute. Add and let cool: 1 tsp. vanilla Prepare…
1 Cup Chopped Artichoke Heads (use the canned ones… way easier) ½ Cup Frozen Spinach (thawed & drained) 1 – 8oz Cube of Cream Cheese – softened ½ Cup Grated Parmesan Cheese ½ tsp Crushed Red Pepper Flakes ¼ tsp Garlic Powder Dash of Ground Pepper Mix all ingredients in a bowl, and then microwave…
Bon Appétit | July 2004 Yield: Makes 8 servings Ingredients: 2 large ears of corn, husked 5 tablespoons extra-virgin olive oil, divided 2 15-ounce cans black beans, rinsed, drained 1 cup 1/3-inch dice peeled jicama 1/2 cup 1/3-inch dice peeled carrots 1/3 cup thinly sliced green onions 1/3 cup chopped fresh cilantro 1/4 cup (packed)…