Absolutely Delicious Baked Root Vegetables
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Maple Salad Dressing
The best salad dressing in the universe! Kids love it. Great on meats, rice, and any green salad. I always get requests for this recipe.
Oven Roasted Sweet Potatoes
Perfectly cooked, roasted sweet potatoes drizzled with balsamic vinegar.
Dijon Pan Sauce
This Dijon mustard sauce technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chunk of cold butter.
Stuffed and Rolled Pork Tenderloin
Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.
Glazed Carrots and Parsnips with Chives
Good recipe for holiday celebrations. Turnips can be used instead of parsnips.
Cider-Roasted Carrots and Parsnips
These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.
Sponsored By Reynolds Wrap
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.