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My Grandmother always made this for special occasions. It is easy and tastier than plain mashed potatoes. It is really good with turkey.
My Grandmother always made this for special occasions. It is easy and tastier than plain mashed potatoes. It is really good with turkey.
www.allrecipes.com
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
www.delish.com
Who needs a regular cherry pie when you can have a MINI one?!
Who needs a regular cherry pie when you can have a MINI one?!
www.allrecipes.com
Cheesy mashed potatoes are scooped into balls and texturized with a fork before being baked until golden brown. This is delicious served with a rack of lamb that has been baked in rosemary and oil, or a steak with pepper sauce.
Cheesy mashed potatoes are scooped into balls and texturized with a fork before being baked until golden brown. This is delicious served with a rack of lamb that has been baked in rosemary and oil, or a steak with pepper sauce.
www.allrecipes.com
Cream-style corn and cubes of potato are combined with browned ground beef and onions in this milk based soup.
Cream-style corn and cubes of potato are combined with browned ground beef and onions in this milk based soup.
www.allrecipes.com
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
www.allrecipes.com
Cut zucchini into spirals and deep-fry them like onion strings to make this tasty and clever treat that is a perfect side for seafood.
Cut zucchini into spirals and deep-fry them like onion strings to make this tasty and clever treat that is a perfect side for seafood.
cooking.nytimes.com
The kale in this recipe, adapted from Vij’s Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.
The kale in this recipe, adapted from Vij’s Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.
