Sweet Potato Casserole

Today I’ve selected some tasty new recipes(below) that will make your weekend meals totally enjoyable.  First, I have a secret recipe for a classic side dish that’s perfect for your Thanksgiving meal.  With Thanksgiving coming up next week, now it the time to start planning out your menu.

This dish is only one of over 100 tried and true holiday recipes featured in the “Thanksgiving Cooking Made Easy” cookbook.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Sweet Potato Casserole

2 16-oz cans sweet potatoes
1/4 cup butter
3/4 cup sugar
1/2 tsp salt
2 eggs
1/2 cup milk
1 tsp vanilla

Topping:
1 cup brown sugar
1/4 cup butter
2 tsp cinnamon
1/4 cup flour

Drain sweet potatoes and mash.

Add remaining ingredients and mix well.

Pour into ungreased 9″ square baking pan.

Mix all topping ingredients until crumbly.

Spread on top and bake for 350 degrees F for 40 minutes.

Serves 8

Source – Thanksgiving Cooking Made Easy

Enjoy these great-tasting recipes from our forum:

Cheese Steak Burgers

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Find these recipes and many more on our forum: Go Here

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Starbucks(™) Iced Cinnamon Dolce Latte

Today I have a secret recipe for a delicious iced beverage served at Starbucks.  You’re in for a real treat when you add milk and cinnamon dolce flavored syrup to your favorite strong espresso.  Once you make the syrup you can keep it in your refrigerator and enjoy this drink everyday without breaking the bank.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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New Secret Recipe
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Starbucks(™) Iced Cinnamon Dolce Latte
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 cup brewed espresso
1 Tbsp cinnamon dolce syrup, recipe follows
2 Tbsp heavy cream
ice cubes
whipped cream, for topping
cinnamon, for topping

For the cinnamon dolce syrup:
1 cup cold water
1 cup granulated sugar
1 tsp cinnamon
⅛ tsp sea salt
¼ tsp vanilla extract

First, make the cinnamon dolce syrup. In a small saucepan, bring water, cinnamon, sugar and salt to a boil. Boil while stirring until sugar dissolves completely, about 2-4 minutes.

Adjust to a simmer and let reduce to about half and thickened.

Remove from heat, stir in vanilla. Let cool then transfer to a container.

Brew espresso and let cool.

Add syrup to bottom of cup. Pour coffee over then heavy cream. Stir.

Add ice, stir again. Top off with whip cream and a sprinkle of cinnamon.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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The Four Seasons’ Cauliflower Steaks with Black Walnut Quinoa and Fragrant Pear Curry

Today’s 5 star secret recipe comes from the Garden Restaurant at The Four Seasons in New York City.  They serve a vegetarian entree featuring a cauliflower steak that’s absolutely delicious.

Cut crosswise from a head of cauliflower, the steak is seared until browned, then plated atop a bed of black walnut-flavored red quinoa and topped with a colorful assortment of blanched vegetables. Served with a fragrant, rich pear curry purée, this is one dish that might just turn any meat eater into a vegetarian — for one meal at least.

Enjoy!

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New 5 Star Secret Recipe
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The Four Seasons’ Cauliflower Steaks with Black Walnut Quinoa and Fragrant Pear Curry

Pear curry:
1 small Bosc or Bartlett pear, skin on and thinly sliced
2 tablespoons diced white onion
1 tablespoon Madras curry powder
½ cup grapeseed oil or a blend, divided
2 tablespoons sherry vinegar
¼ cup apple juice, divided
Salt and pepper

In a saucepan over medium-low heat, combine the pear, onion and curry powder with a tablespoon of the oil. Cook, stirring the mixture occasionally, until tender and without any coloring. Stir in the sherry vinegar along with half of the apple juice.

Remove the pan from heat and set aside for a few minutes, then pour the mixture into a blender, preferably high-speed. Blend on high speed until smooth, then add the remaining apple juice. With the blender running, carefully drizzle in the remaining oil to create a smooth emulsion. Season with 3/8 teaspoon salt and 1/8 teaspoon pepper, or to taste. This makes a generous cup curry sauce.

Quinoa:
1/2 cup red quinoa
2 tablespoon extra-virgin olive oil, divided
1 tablespoon minced onion
1 1/2 cups low-sodium vegetable broth
1/3 cup crushed black walnuts
1 teaspoon lemon juice
2 tablespoons chopped Italian parsley
Salt and pepper

Rinse the quinoa well under cold running water, then strain.

In a saucepan over medium heat, combine 1 tablespoon olive oil, onion and quinoa. Cook, stirring occasionally, until the onion is translucent and softened, 3 to 5 minutes. Add the broth and bring to a simmer, then reduce the heat and cover. Cook until the quinoa is tender, 10 to 15 minutes.

Remove from heat and set aside for several minutes, covered, until the vegetable broth is absorbed. Stir in the walnuts, lemon juice, remaining tablespoon oil and parsley. Season with ½ teaspoon salt and 1/8 teaspoon pepper, or as desired. This makes about 2 cups quinoa. Set aside in a warm place until ready to assemble the dish.

Cauliflower steaks and assembly:
Salt and pepper
1 head cauliflower, cut into 3/4- to 1-inch “steaks”
3 to 4 broccolini spears
6 breakfast radishes (split lengthwise)
6 baby carrots (split lengthwise)
Olive oil
1 tablespoon soy sauce, divided
2 large portobello mushrooms, gills removed
Prepared quinoa
Prepared pear curry

Bring a large pot of lightly salted water to a boil. Carefully lower the cauliflower steaks into the water one by one. Bring to a simmer, and cook until just tender, 2 to 3 minutes, careful not to overcook. (If a paring knife can pierce through the center fairly easily against the side of the pot, it should be done.) Carefully remove using a skimmer and transfer to a rack to cool. Reserve the pot of water for next step. When the steaks are cooled, pat them dry and season with a pinch each of salt and pepper. Set aside in a warm place until ready to plate.

Bring the pot of water back to a boil. Blanch the broccolini, radishes and carrots separately until just tender, 1 to 3 minutes depending on the size. Transfer to a rack to cool, then lightly drizzle with olive oil, season with a pinch each of salt and pepper, and a dash of the soy sauce. Set aside in a warm place until ready to plate as garnishes.

Heat a large nonstick skillet over high heat, then add in a little olive oil. Carefully sear each cauliflower steak over high heat until browned evenly, about 2 minutes per side.

Likewise, grill the mushrooms over high heat just until tender, then remove and toss with the other vegetable garnishes.

Divide the warm quinoa among 3 to 4 plates. Top each with a cauliflower steak. Drizzle the pear curry over the plates and garnish with the remaining vegetables . Serve immediately.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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Hamburger-Noodle Bake

Today I’ve selected some creative and delicious recipes(below) that will make it easy for you to enjoy a home-cooked meal any night of the week.  First, I have a secret recipe for a cheesy baked hamburger-noodle casserole.

This recipe is only one of the tasty dishes featured in the “Easy Casserole Recipes” cookbook.  The recipes in this cookbook are so filling and perfect for your weeknight meals.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Hamburger-Noodle Bake

1 1/2 lbs. ground beef
2 (8 oz.) cans tomato sauce
1 tsp. sugar
1 tsp. salt
1/4 tsp. dried basil
1 c. sour cream
3 oz. cream cheese
1/2 c. grated cheddar cheese
2 tsp. chopped chives
8 oz. wide egg noodles

Brown meat, pour off fat. Add tomato sauce, sugar, salt and basil; cover and simmer 20 minutes.

Cook 8 ounce package of noodles. Drain and line bottom of large casserole dish with 1/3 of the noodles.

Mix chives with cream cheese and sour cream. Spread 1/3 of mixture over noodles. Cover with 1/3 meat sauce.

Repeat layers twice.

Bake at 350 degrees for 20 minutes or until bubbly.

Sprinkle cheddar on, bake until cheese melts.

Serves 6 to 8.

Source – Easy Casserole Recipes

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Pringles Chicken Nuggets

Garlic & Herbs Roast Chicken

Monte Cristo Sliders

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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