Russet potatoes, peeled and cut into chunks
Salted butter, cubed
Chopped fresh rosemary
Chopped fresh sage
Chopped fresh thyme
Chopped fresh marjoram
1 . Stage
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2 . Stage
Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3 . Stage
Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.
1 . Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
2 . Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
3 . Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.
1 . Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
2 . Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.
1 . Combine the tomatoes with chiles and cheese food in a slow cooker; cook on High setting until melted, stirring occasionally, about 1 hour.
1 . Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2 . In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.
1 . Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
2 . Whisk flour, baking powder, and baking soda together in a bowl.
3 . Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
4 . Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
5 . Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
6 . Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Spread yams into a casserole dish. Pour milk over yams and sprinkle with brown sugar. Dot yams with butter pieces. Pour coffee-flavored liqueur over the top.
3 . Bake in the preheated oven until heated through and bubbling, about 30 minutes.
1 . Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
2 . Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
3 . Serve shrimp and vegetables over noodles.
1 . Preheat the oven to 400 degrees F (200 degrees C) and adjust the oven rack to the lowest position.
2 . Toss potatoes with oil, salt, and pepper in a bowl. Arrange, cut-side down, on a rimmed cookie sheet or jellyroll pan.
3 . Roast potatoes in the preheated oven until tender and golden brown, 20 to 30 minutes. Transfer to a serving dish. Dianne
1 . In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Mix hash browns, butter, garlic powder, and onion powder together in a bowl until well combined. Divide mixture evenly and press into the bottom and up the sides of a 12-cup muffin tin.
3 . Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add mushrooms and bell pepper; saute until softened, 5 to 7 minutes.
4 . Whisk eggs and milk together in a large bowl. Mix in sausage mixture, Cheddar cheese, and spinach. Season with herbes de Provence, salt, and pepper. Pour evenly into the muffin cups.
5 . Bake in the preheated oven until egg no longer jiggles when the tin is gently shaken, 25 to 30 minutes. Allow to cool slightly before serving.
1 . Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
2 . Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.
1 . Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
2 . Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3 . Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
4 . Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
5 . Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.