Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.Trim roots and stems from beets. Coat beets with 1 tablespoon olive oil and sprinkle with salt and black pepper. ...
Coat the bottom of the graham cracker crust with 2 tablespoons caramel; cover with 1/2 of the chopped pecans.Mix pumpkin puree, milk, vanilla pudding mix, cheesecake pudding mix, cinnamon, nutmeg, a ...
Place potatoes and 1 teaspoon salt into a large pot and cover with water; bring to a boil. Reduce heat to medium, stir in garlic powder, and simmer until tender, about 15 minutes. Drain; mash potato ...
Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.Heat 1 teaspoon cano ...
The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.Brown 2 to 3 pi ...
Preheat oven to 350 degrees F (175 degrees C).Grease a rimmed baking sheet.Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree ...
Preheat the oven to 425 degrees F (220 degrees C).Combine pumpkin, condensed milk, eggs, maple extract, cinnamon, salt, ginger, and nutmeg in a large bowl. Mix well and pour into the graham cracker ...
Heat the olive oil in a large skillet over medium heat. Stir in the cabbage and onion; cook and stir until the vegetables are soft and fragrant, about 10 minutes. Season with pepper, and set pan asi ...
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.Whisk the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie space together in a bowl. Pour into the prepared pan ...
In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.Heat oil in deep-fryer to 375 degrees F (190 ...