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Recipes
Whipped Sweet Potatoes and Bananas with Honey
By irra
from foodnetwork
- 5 medium sweet potatoes, scrubbed
- 4 bananas, unpeeled
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/4 cup honey
- Kosher salt
- 1/2 cup all-purpose flour
- 3/4 cup dark brown sugar
- 1 1/2 cups pecans, chopped
Slow Cooker Butternut Squash with Apples
By irra
from http://www.whatmegansmaking
- 1 1/2 lbs buternut squash, peeled and chopped (about 5 cups)
- 2 medium tart apples, chopped (2 cups)
- 1/4 cup dried cherries or cranberries
- 1 1/2 tsp grated fresh ginger
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup apple cider
Potato Salad
By irra
from FoodNetwork
- 2 pounds small red potatoes scrubbed and quartered
- 1 pound bacon, chopped
- 2 tablespoons red wine vinegar
- 3/4 cup mayonnaise
- 3 tablespoons whole-grain mustard
- 6 scallions, chopped in 1/4-inch segments
- 1 red onion, diced
- 2 tablespoons sugar
- Salt and pepper
- 2 hard boiled eggs, chopped
Rustic Apple Tart
By irra
from Cooking Light Magazine
- 2 tablespoons unsalted butter
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 4 1/2 cups sliced peeled Golden Delicious apple (about 1 1/2 pounds)
- 4 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 1 teaspoon ice water
- 1 teaspoon granulated sugar
- 1 tablespoon apricot preserves
- 1 teaspoon water
Spinach with Garlic Vinaigrette
By irra
from Cooking Light Magazine
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 garlic cloves, minced
- 6 cups baby spinach leaves (about 6 ounces)
- 1/4 cup vertically sliced red onion
Coconut Chicken Fingers
By irra
from Cooking Light Magazine
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup rice flour
- 1 cup whole buttermilk
- 1 large egg
- 1 1/2 cups unsweetened flaked coconut
- 3 tablespoons canola oil
- Sweet chile sauce (optional)
Sweet Potato Pecan Casserole
By irra
From Food Network Magaziine
- Cooking spray
- 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
- 1/3 cup honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Kosher salt
- 1 tablespoon packed dark brown sugar
- 1/3 cup finely chopped pecans
Sautéed Chicken with Sage Browned Butter
By irra
from Cooking Light Magazine
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup all-purpose flour
- 3 tablespoons butter
- 2 sage sprigs
- 1 tablespoon minced shallots
- 1 teaspoon chopped fresh thyme
- 2 tablespoons lemon juice
- Fresh sage leaves (optional)
Caramelized Onion and Cornbread Stuffing
By irra
from foodnetwork
- 2 tablespoons butter
- 2 onions, chopped
- 6 large cornmeal muffins, cubed
- Handful fresh sage leaves, chopped
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
Pear Cranberry Pie
By irra
from Food Network Magazine
- 3 pounds pears
- 1/2 cup cranberries
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange juice
- 6 tablespoons unsalted butter
- 1 tablespoon all-purpose flour, plus 2 tablespoon
- 3/4 teaspoon orange zest
- 1/8 teaspoon salt
- 2 disks dough for Basic Crust
- 1 large egg, beaten
- Coarse sugar, for sprinkling