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Steamed Carrots with Garlic-Ginger Butter

Steamed Carrots with Garlic-Ginger Butter

Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe. Steamed Carrots with Garlic-Ginger Butter Ingredients 2 garlic cloves, minced 1

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Haricots vert aka French Green Beans w/ cream, mushrooms & crisp bacon

French Green Beans aka Haricots vert with cream, mushrooms & crisp bacon

If you’d like to step up that green bean casserole with cream of mushroom soup and fried onions you’ve been serving every Thanksgiving try this French green bean side dish recipe. Haricot vert beans are elongated green beans which are

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Spicy Roasted Brussels Sprouts

Brussel Sprouts Spicy Roasted

Ingredients 1½ pounds Brussels sprouts ½ cup extra-virgin olive oil ¼ cup rice-wine vinegar ¼ cup honey 2 tablespoons Sriracha, or more to taste Kosher salt and freshly ground black pepper Direction Preheat the oven to 400°F. Trim the base

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Beaumont Inn, Corn Pudding

Ingredients 2 cups white whole kernel corn, or fresh corn cut off the cob 4 eggs 8 level tablespoons flour 1 quart milk 4 rounded teaspoons sugar 4 tablespoons butter, melted 1 teaspoon salt Directions Stir into the corn, the

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Brown Rice with Charred Corn Salad

Brown Rice W Charred Corn

  Ingredients 2 ears corn on the cob, husked 3 tablespoons extra-virgin olive oil Juice of 1 lime Kosher salt and freshly ground black pepper One 15-ounce can black beans, drained and rinsed 2 cups grape tomatoes, halved or quartered

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Honey Sriracha Roasted Brussels Sprouts

Brussel Sprouts Honey Sriracha Roasted

Ingredients 1½ pounds Brussels sprouts 2 tablespoons olive oil Kosher salt 1 tablespoon sriracha 3 tablespoons honey 1 lime, juiced Directions Preheat oven to 400°F. Cut off the stem end of the sprouts and pull off any yellow outer leaves.

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Caramelized Brussels Sprouts

Brussels Sprouts Caramelized

Ingredients 10 cups small firm fresh Brussels sprouts (about 2 3/4 pound) 1⁄2 cup sugar 1⁄4 cup butter 1⁄4 cup red wine vinegar 1⁄4 cup balsamic vinegar 3⁄4 cup water 3⁄4 teaspoon salt Directions Prepare the Brussels sprouts by peeling

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Roasted Sweet Potatoes and Vegetables with Thyme and Maple Syrup

Roasted Sweet Potatoes and Vegetables Thyme and Maple Syrup

Ingredients 1 pound sweet potatoes, cut into long, thin rectangles 1 large carrot, cut into long, thin rectangles 1 parsnip, cut into long, thin rectangles Extra-virgin olive oil, or as needed Salt and ground black pepper to taste 4 sprigs

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Curried Corn

Curried Corn

Ingredients 1 tablespoon butter 1 medium onion, coarsely chopped 1 garlic clove, minced 1⁄2 teaspoon curry powder (hot Madras type) 5 cups corn, cut from cob or 5 cups frozen corn 1⁄2 teaspoon cornstarch 1 cup coconut milk 2 medium

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Cowboy’s Baked Beans

Cowboy's Baked Beans

Ingredients 1 lb. Dried navy or Pinto beans 1/4 cup chopped onion 1/4 lb. Slab bacon 3/4 cup maple syrup (the good stuff) 1 tsp. Salt 1/2 tsp. Dry mustard Dash of cayenne pepper if you want Directions: Soak beans

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