Sweet Potato And Prune Casserole
Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices. In a small bowl, combine ... [... more]
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Maria's Broccoli Rabe
Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive ... [... more]
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Green Tomato Relish
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture ... [... more]
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Pomegranate Relish
Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro. Pomegranates, ... [... more]
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Portuguese Favas
Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes. Gently stir ... [... more]
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Jo Jo Potatoes
In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches ... [... more]
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Rainbow Pasta Salad II
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour. May 2, 2007 Good base recipe - but I always add more veggies: shredded carrot, thawed frozen baby peas, chopped ... [... more]
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Spicy Collard Greens
Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper. Collard greens are cooked with bacon and vinegar, with salt, pepper and cayenne. Boil until greens are tender, about 30 ... [... more]
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Fresh Mint and Cilantro Melon Salad
Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving. This simple recipe combines fresh honeydew melon with cilantro and mint and is tossed with sweetened lime juice ... [... more]
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French Pork Stuffing
Combine the pork and onion in a large skillet with enough water to cover; simmer over medium heat for 1 hour. Stir in the cloves, cinnamon, and walnuts; season with salt and pepper. Fold the crushed crackers into the mixture. Transfer to a ... [... more]
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Roasted Garlic Potatoes
Place potatoes in 3 quart shallow baking dish. Pour broth over potatoes. Cover. Bake at 400 degrees F for 40 minutes. Uncover and bake 15 minutes or until tender. Our version of roasted garlic potatoes is easier and tastier than other versions ... [... more]
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Southwestern Spaghetti Squash
Place squash halves in a shallow baking pan with about 1 inch of water. Scrape flesh of squash from the rind using a fork and place in a large serving bowl. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black ... [... more]
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