Yam Casserole
Ingredients 2 cans (2 lb + 8 oz / 900 g) yams or sweet potatoes, drained (or 4 lb / 1.8 kg cooked, peeled, and sliced yams) ⅔ cup orange juice 1 tablespoon grated orange rind ½ cup bourbon 2…
Courses Side dish
Wilted Greens
This recipe is incredibly quick to prepare, rich in flavor, and makes a great side dish. The butter adds flavor but can be excluded for vegan/low-fat diets. Ingredients ½–1 tbsp unsalted butter 1–2 tbsp olive oil 1 tbsp chopped garlic…
Ukrainian Cornmeal Stuffing (Nachynka)
Nachynka in Ukrainian literally means stuffing. This dish is usually not stuffed inside anything, but served as a side dish. Ingredients ½ cup (125 g / 4.4 oz) butter 1 cup (140 g / 4.9 oz) cornmeal 3 cups (750…
Ugali (Maize Porridge)
Ugali, a porridge-like dish made with maize meal, is a staple dish in Kenya and in Tanzania. Ingredients 4 cups white cornmeal or ground maize 8 cups water Salt to taste (optional) Procedure Boil the water in a saucepan. Add…
Twice-Baked Potatoes II
See also Twice-Baked Potatoes. Ingredients 4 ea. (7–9 ounces) medium Russet potatoes 1 tablespoon butter ½ cup sour cream 1¼ cup shredded sharp cheddar cheese 2 tablespoons heavy cream ¼ cup milk Salt and pepper to taste 2 strips bacon,…
Twice-Baked Potatoes I
Ingredients 4 medium russet potatoes Vegetable oil to rub on potato skins 2 tablespoons butter ½ cup milk (or less) ½ cup sour cream 4 ounces shredded cheddar cheese ½ teaspoon salt A pinch of ground black pepper 1 bell…
Tuscan Roast Potatoes
This is great served with grilled steak, roast chicken, or vegetable sauté. Ingredients 1 pound (450 g) each Russet potatoes and redskin potatoes, cut into 2-inch (5 cm) cubes 1 tbsp salt 1 tbsp freshly ground black pepper ½ cup…
Tri-Colored Autumn Rice Balls
Tri-colored autumn rice balls (san-shoku ohagi) is a simple a tea sweet, which was at one time served during the autumn equinox celebration. The name comes from a type of bush clover that only blooms in the fall. Serve these…
Tortilla de Patatas
Tortilla de patatas (potato omelette) is also sometimes called Tortilla española de patatas (Spanish omelette) to differentiate it from the dish commonly known as tortilla francesa (French omelette) or just tortilla, which is made only with eggs, as well as…
Tomatoes with Cheese Stuffing
The addition of cheese to the stuffing used in these stuffed tomatoes means added flavor, as well as nutritive value in the form of protein, the food substance in which the tomatoes themselves are lacking. The bread crumbs used for…
Tofu and Couscous
Ingredients ½ cup fresh red bell peppers, diced ½ cup raisins 1½ cups cubed tofu 2 cups water 2 cups instant couscous 1 tsp olive oil Procedure Sauté tofu, red peppers, and raisins together until soft. Bring the water to…
Tartiflette
Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the…