Preheat oven to 400 degrees.Grease 1.5 quart casserole dish.Cook sweet potatoes in boiling salted water until soft when pierced with a two pronged fork.Drain, peel, and mash potatoes.Add remaining i ...
In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and h ...
In a large bowl mix the mayo, vinegar, onions and seasonings.Mix in the cabbage and beans, stir well but gently.Cover and chill at least an hour to blend flavors. ...
Heat the water to boiling. I use our electric water boiler which holds 7 cups, so need to do it in two batches. In a large, 5-6 quart, heat safe container, dissolve the salt in the water. Add the pe ...
Coat the bottom of a casserole dish with olive oil. Halve and seed the bell peppers. put in a single layer, face up in the dish.Remove excess fat from the chicken thighs, and cut into 1 inch pieces. ...
The Beans: Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water.Bring to a boil, then reduce heat to medium-low an ...
Preheat oven to 375 degrees.Lightly oil a shallow baking dish.Place a layer of the potatoes on the bottom, overlapping slightly.Sprinkle a layer of onions over the potatoes.Alternate layers, ending ...
Preheat oven to 350\u00b0F. Arrange the oven rack in the middle of the oven.Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.Add 1 cup of pecans to a baking sheet an ...
In saucepan, cover the potatoes with salted water.Bring to a boil; reduce heat to a simmer.Cook until tender when pierced with tip of pairing knife, about 25 minutes.In a small saucepan, bring milk ...
Place the beans in a saucepan and cover with water; bring to a boil.Cook for 3-4 minutes or until crisp-tender; drain.In a small skillet, saute onion in oil for 3 minutes.Add the beans; saute for 5 ...