Recetas (28)
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- 1 1/2 lb sweet potatoes peeled and cut into 1/2 inch wide strips
- 1/4 cup olive oil
- 1/2 tsp kosher salt
- 1/2 tsp dried Italian herb seasoning
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- 1 1/4 lb red skinned potatoes
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
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- 4 russet potatoes scrubbed/rinsed
- 3 tbsp olive oil
- 4 clove garlic minced/mashed
- 1/2 tsp dried rosemary crushed fine
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/2 tsp freshly ground pepper
- 1 tsp salt
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- 1 1/2 lb Brussel sprouts
- 3 tbsp olive oil
- 3/4 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 2 tbsp balsamic vinegar
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- 6 lb sweet potatoes
- 1 lemon zested and juiced
- 3 tbsp pure maple syrup
- 2 tbsp light brown sugar
- 3 tbsp bourbon
- 8 tbsp butter at room temperature
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1 pecan crumble topping is optional
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- 1 can chickpeas drained, rinsed and towel dried
- 1 olive oil
- 1 Kosher salt
- 1 pepper
- 1 granulated ginger
- 1 garlic powder
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- 1 packages egg barley not toasted
- 2 can vegetale broth
- 1 onion
- 1 can mushrooms
- 1/2 stick of margarine
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- 1 lb extra wide noodles
- 1/2 lb cottage cheese
- 1/4 lb melted butter
- 3/4 cup sour cream
- 4 eggs well beaten
- 2 cup milk
- 1/3 cup sugar
- 2 tsp vanilla
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- 1 1/2 lb eggplant
- 1/2 tsp garlic powder, basil, oregano
- 1 bread crumbs
- 1 eggs
- 1 olive oil
- 3 cup tomato sauce
- 1 grated parmesan cheese
- 1 fresh mozzarella cheese
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