ven to 375\u00b0RF.
For the lentils: Boil the lentils
en to 400\u00b0F.
For the mashed potatoes, place garlic cloves
f oiled foil and roast for 2 hours 10 mins.
For Chicken Cacciatore:.
Bake chicken
ook over a low heat for 45 minutes, stirring now and
pray. Bake at 350\u00b0 for 20-25 minutes or until
ray. Bake for 20 mins.
Meanwhile, for the mashed potato topping, cook
otatoes in boiling salted water for 20 mins. Drain and keep
o 375 degrees .
For the mashed potato crust:
Make Buttery
First make the mustard mashed potatoes. Cook the potatoes in
Preparation:.
For every recipe version: Bring a
o add it to the mashed potatoes too) and the cinnamon
quipment: butcher's twine.
For the pot roast:
Cut
Preheat a griddle pan.
In a small bowl mix together the oil, cayenne pepper and paprika.
Rub the oily spices over the chicken breasts.
Place the breasts in the griddle pan and griddle for 8-10 minutes or until cooked through.
While the chicken is cooking, boil the peas for 3 minutes or until soft.
Drain.
Place the peas, oil, garlic, chilli flakes and cumin in a food processor and blitz until smooth (or mash with a fork).
Spoon the mashed peas on to a plate.
Top with the spicy chicken and serve.
Cooking the rutabagas in lightly salted water until just soft (about 15 to 20 minutes depending on slice size).
Mix the rutabagas, sweetener, cinnamon, salt, and cream with half of the butter until smooth with an electic mixer.
Spoon into a lightly greased casserole dish and smooth the top.
Bake, uncovered, at 350\u00b0F for 30 minutes and melt the remaining butter and set aside.
After the 30 minutes, sprinkle the pecans over the top and drizzle with the melted butter.
Bake for an additional 15 minutes.
Scrape carrots and peel off wax surface from rutabagas.
Cut rutabagas into 1/4-inch chunks and cut carrots into 1/2-inch pieces.
Drop into boiling pot of water and cook until vegetables are soft.
Drain pot and mash all the ingredients, adding the black pepper and onion powder.
Serve in a bowl (like mashed potatoes) with butter.
Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.
Peel the rutabagas and potato, slice the rutabagas and keep the potato whole. Place them into a saucepan of cold, salted water (just enough to cover them.).
Bring to a boil then a medium simmer and cook until tender, about 25-30 minutes.
Carefully pour off the water and let any remaining moisture steam off.
Mash the potato and rutabagas together, salt and pepper to taste, and add the almond milk until the mixture has a nice creamy consistency. Reheat and serve hot.
br>Combine the broth, potatoes, rutabagas, parsnips, garlic, and bay leaf
eat and then add the mashed pinto beans and the packet