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Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve. Make Ahead: The greens can be refrigerated overnight. Recipe Credit: Grace Parisi
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Red Velvet Pound Cake. This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it, and for extra crunch sprinkle some roasted pecans ...
Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.
Tomato chutney – Chutney with tomatoes as the main ingredient; Tomato compote – Side dish made from cooked tomatoes; Tomato jam – Fruit Jam; Tomato omelette – Indian breakfast dish prepared mostly in Maharashtra; Tomato paste – Paste made from tomatoes; Italian tomato pie – Style of thick-crusted pizza originating in Sicily, Italy
How To Make My Sheet Pan Salmon with Broccolini. For about four servings, you’ll need: 2 bunches broccolini (about 1 pound) 2 teaspoons dark sesame oil or canola oil
Johnny Marzetti, or simply marzetti, is an American pasta dish in the cuisine of the Midwestern United States prepared with noodles, cheese, ground beef or Italian sausage, [1] and a tomato sauce that may include aromatic vegetables and mushrooms. [2]