LINGUICA APPETIZER RECIPES RECIPES

Name: Glazed Sweet Potatoes
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1-1/2 pounds sweet potatoes, peeled, cut into 1/2-inch pieces; 3 tablespoons water; 3 tablespoons Parkay® Original Spread-tub; 2 tablespoons firmly packed brown sugar; 1/4 teaspoon ground cinnamon; 3 tablespoons chopped pecans

GLAZED SWEET POTATOES | READY SET EAT

Glazed Sweet Potatoes | Ready Set Eat image

Simple sweet potato recipe with cut sweet potatoes cooked in the microwave and finished with brown sugar and pecans

Provided by ReadySetEat

Total Time 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1-1/2 pounds sweet potatoes, peeled, cut into 1/2-inch pieces
3 tablespoons water
3 tablespoons Parkay® Original Spread-tub
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons chopped pecans

Steps:

Place potatoes and water in 8x8-inch glass baking dish; cover with plastic wrap. Microwave 3 minutes; carefully pull wrap back and stir potatoes.
Cover dish again; microwave 3 minutes more or until potatoes are tender. Meanwhile, combine Parkay, sugar and cinnamon in small bowl. Drain potatoes; stir in spread mixture. Sprinkle with pecans.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 147

KALE SOUP WITH POTATOES AND SAUSAGE RECIPE - NYT COOKING

Kale Soup With Potatoes and Sausage Recipe - NYT Cooking image

Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.

Provided by Molly O'Neill

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
2 large baking potatoes, peeled and cut into 1/4-inch cubes
1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
4 cups chicken broth, homemade or low-sodium canned
1 tablespoon balsamic vinegar
2 teaspoons kosher salt
Freshly ground pepper to taste
3 plum tomatoes, cored and cut into 1/2-inch dice

Steps:

Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 793, UnsaturatedFatContent 27 grams, CarbohydrateContent 54 grams, FatContent 47 grams, FiberContent 5 grams, ProteinContent 39 grams, SaturatedFatContent 17 grams, SodiumContent 1767 milligrams, SugarContent 9 grams

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KALE SOUP WITH POTATOES AND SAUSAGE RECIPE - NYT COOKING

Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
From cooking.nytimes.com
Reviews 5
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Cuisine portuguese
Calories 793 per serving

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