Squash Casserole Recipe. Garlic Roasted Potatoes Recipe. Balsamic-Roasted Brussels Sprouts Recipe : Ina Garten. Green Bean Salad Recipe : Ellie Krieger. Costa Rica - Gallo Pinto - Rice and Beans. Costa Rica - Patacones - Fried Green Plantains. Last Updated: Jan 14, 2014 2 green plantains, peeled and cut into 1/2-inch pieces 1/2 cup vegetable oil Salt to taste Heat vegetable oil in a saucepan over medium heat.
Add batches of plantains until light brown, turning often, about 2 minutes. Using a slotted spoon, transfer green plantains to a cutting board and pound them flat with a kitchen hammer. Potato Salad Recipe : Ina Garten. Directions Place the potatoes and 2 tablespoons of salt in a large pot of water.
Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size.
American Macaroni Salad Recipe. Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe : Bobby Flay. Spring Rolls with Asian Chili-Lime Dipping Sauce Recipe. Cole Slaw with Pecans and Spicy Dressing Recipe : Tyler Florence. Stir-Fry Cabbage Recipe : Ellie Krieger. Roasted and Pureed Cauliflower Recipe : Guy Fieri. Sweet and Spicy Coleslaw Recipe : Patrick and Gina Neely. Nutty Greens with Bacon and Blue Cheese Recipe : Claire Robinson. Roasted Squash Toss Recipe : Sunny Anderson. Zucchini and Yellow Squash Gratin Recipe.
Stir-Fried Asian Eggplant Recipe : Kale Gratin with Pancetta Recipe : Rachael Ray. Logan Shanney's Chicken Cutlets With Spinach And Walnut Pesto - the chew. Perfect oven sweet potato fries. Put them in the oven for 15 minutes.
Do not open the oven or fidget with them during this time. Just let 'em cook. The smell will probably be too much to bear, so perhaps this is a good time to go to another room and focus on something else. :D Then, take them out and flip them. Once they're flipped, put them back in the oven for 10 minutes. :) Both sides should now be dark brown and crispy and delicious. Keep in mind that I like mine REALLY dark and crispy. Enjoy! Additional cooking tips: these will not turn out very crispy at all if you're cooking anything else in the oven, or if the fries are crowded too close together. Roasted Carrots and Peas Recipe : Food Network Kitchens. Scalloped Potato Gratin Recipe : Tyler Florence. Green Beans With Walnut-Parsley Sauce Recipe : Food Network Kitchens. Butternut Squash with Pecans and Blue Cheese Recipe : Nigella Lawson.
Honey-Butter Baked Chicken with Mashed Sweet Potatoes Recipe : Emeril Lagasse. Directions Preheat the oven to 400 degrees F.
Arrange a rack inside a large roasting pan and set aside. Season the chicken both inside and out with the kosher salt and black pepper. In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving. To serve, spoon the sweet potatoes into the center of 4 large plates and arrange the chicken on top.
Mashed Sweet Potatoes: Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Sweet Potato-Pecan Casserole Recipe : Ellie Krieger. Fried Green Tomatoes Recipe : Patrick and Gina Neely. Eggplant Gratin Recipe : Ina Garten. Directions Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Black Bean and Corn Salad Recipe : Rachael Ray. Mexican Bean Stew (Frijoles De La Olla) Recipe : Marcela Valladolid.
Parmesan-Roasted Broccoli Recipe : Ina Garten. Roasted Cauliflower Recipe : Food Network Kitchens. Roast Ratatouille Recipe : Rachael Ray. Honey Glazed Carrots Recipe : Sunny Anderson. Chili-Garlic Roasted Broccoli Recipe : Rachael Ray. Honey Roasted Sweet Potatoes Recipe : Ellie Krieger. Pepper-Jack Chicken With Succotash Recipe : Food Network Kitchens. Swiss Chard and Golden Raisins Recipe : Rachael Ray.