CANNED BEET RECIPE:
Place spinach in a salad bowl.
Add remaining ingredients; toss and serve.
5 minutes prep time; no cooking time.
FRESH BEET RECIPE:
Preheat oven to 450\u00b0F Remove beet greens from 3 fresh beets; rinse beets and wrap tightly in foil. Bake for 40-50 minutes or until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Refrigerate beets until cool; cut into pieces and add to salad.
5 minutes prep time; 1 hour cooking time; 1 hour cooling time.
Candied orange zest:
Remove the
hrough.
Meanwhile, for the candied sweet potato pie, boil, steam
up.
Add syrup from yam cans so that the measuring
ool completely.
Meanwhile, make candied lime: Combine reserved mango juice
Heat chicken stock over high heat, bring to a boil.
Add the Tom Yam Goong paste, lemon grass sprig and bring to a boil.
Reduce heat to low, simmer and cover for 10 minutes.
Add shrimp and mushrooms and cook for 2 minutes.
Do not overcook shrimp.
Add lime juice and garnish with coriander sprigs.
Serve immediately.
Drain 1/2 cup syrup from the can of whole yams.
Put yams in circle slices; mix cornstarch with yam syrup, lemon juice and peanut butter.
Put a layer of yams on bottom.
Pour on half the liquid mixture, then repeat.
Cover with pie crust and bake for 20 minutes at 400\u00b0.
Serve hot.
Boil the tom yam stock over a medium high
Wash and slice mushrooms. Dice onion. Cut yam into 1-inch pieces. Place mushrooms and onions in a pan sprayed with PAM, cover, and sautee over medium-high heat, stirring occasionally for about 5 minutes. Add all spices and reduce heat to low-medium. Add the yam pieces and cook 5-10 minutes, stirring occasionally and adding a little water if it gets too dry. Cook until the yam is just getting tender and all of it is moist but not watery.
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
On baking sheet, bake yam at 400\u00b0 until just tender, 35 to 40 minutes (do not overbake); let yam cool, then peel and discard skin.
Cut potato into 2 x 1/4-inch sticks.
Place combined apples and yams in 8-inch square baking dish. Pour juice over yam mixture.
Combine flour, sugar, cinnamon and salt, mixing well.
Cut in margarine until mixture resembles coarse crumbs; stir in nuts.
Sprinkle over yam mixture.
Bake at 350\u00b0 for 45 to 50 minutes or until apples are tender.
Top with marshmallows, broil until lightly brown.
Mix yam, cranberries, and pecans together in a large bowl.
Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.
Place yam into a large pot and
grater to grate the yam into a bowl.
Add
t will overpower the entire recipe.
Mix all ingredients except
ix the wasabi, egg white & yam.
Add this to the
Boil or bake yam until tender; do not overcook.
Let yam cool. Peel and discard skin.
Cut potato in sticks like French fries. Heat oil and margarine until hot in skillet.
Add potato sticks. Fry on medium until crispy.
Turn frequently; sprinkle with salt and pepper.
Stir canned milk and garlic powder until
nto the dish; place the yam pieces around the squash. Cover