18 medium Brussels sprouts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
One 12-ounce package center-cut bacon (about 18 strips)
1/4 cup pure maple syrup, plus 1/2 cup more for serving
1/2 cup mayonnaise
Zest of 1/2 lemon, plus 2 teaspoons juice
Crushed red pepper flakes
Preheat the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on a rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
4 large red bell peppers
6 large sweet potatoes
2 Tbs butter OR margarine
salt and pepper – to taste
2 cups grated Gruyere cheese OR Swiss cheese
as much as 1 qt. heavy cream
1/2 cup dry seasoned breadcrumbs – optional
Either grill or broil peppers until the skin is charred black; place in a sealable plastic bag for 20 minutes; remove from bag and peel off skin (discard); slice in half lengthwise and remove seeds and core (discard); flatten slightly with the palm of your hand; set aside.
Peel and thinly slice sweet potatoes; place in a bowl of cold water; set aside.
Melt butter in an ovenproof glass 13″ X 9″ X 2″ baking dish; spread evenly over bottom and sides.
Blot sweet potatoes dry on paper towels.
Spread a layer of sweet potatoes over bottom of baking dish, completely covering bottom; sprinkle with salt and pepper.
Spread a layer of peppers over sweet potatoes, completely covering them; sprinkle with salt and pepper.
Sprinkle enough cheese over peppers to cover.
Continue layering until all ingredients are used up.
Pour cream evenly over all.
Sprinkle top with bread crumbs, if desired.
Place baking dish on a cookie sheet and bake in a 350 degree oven for 50-60 minutes, or until bubbly and golden brown.
Remove from oven and allow to rest for 15 minutes before serving.
1 30 oz bag of shredded hash browns
1 can of cream of chicken soup
1 can of cheddar cheese soup
1 cup of sour cream
1/2 onion chopped
1 cup Colby cheese
1 cup cheddar cheese
salt and pepper to taste
1/2 cup butter, melted (optional)
2 cups cornflakes, crushed (optional)
Preheat oven to 350 degrees.
Combine hash browns, cheeses, sour cream, salt, onion, and soups in a large bowl. Mix well.
Spread mixture evenly into a 9×13 casserole dish.
Optional: Combine cornflakes and 1/2 cup butter and sprinkle over the top of the casserole.
Bake for 30-45 minutes or until heated through.
3 pounds peeled, seeded and diced sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 cup olive oil
6 cups chicken stock
4 1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg
Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.