Sweet Potatoes with Rosemary by CU Tiget

Sweet potatoes: Dice them, add salt pepper, rosemary and olive oil and then bake them. That's the best way to prepare themr

As for sweet potatoes... by MollyDunlop

As for sweet potatoes, I like them fried or roasted with onions and cumin, or made into a casserole with mashed apricots and sour cream, or as french fries. I really don't get the American tendency to add sugar/honey/maple syrup to an already sweet vegetable.

Turnips (swedes) benefit from being frosted before they are harvested. Then they should be boiled and mashed with good "floury" potatoes butter, and a good quantity of black pepper. Not an exciting dish, but a good accompaniment for roast meat or, of course, haggis.

Puerto Rican Style Beef Stew (adapted for slow cooker) by Li

First you make the base (called sofrito). Take 9 cloves of garlic, 2 large onions, 2 green peppers, a bunch of cilantro and (if available) a bunch of recao and 9 ajicitos. Put in a blender or food processor and blend until smooth (add a little water if needed).

Take 2-3 tablespoons of the sofrito and saute it for a few minutes in olive oil along with one can of tomato sauce or 1/2 can of tomato paste (I prefer the paste) and manzanilla olives (as many as you like, though I tend to like a lot of olives). Remove the mixture from heat and set aside.

Cube two pounds of stew beef and season with Goya Adobo and half a packet of Goya Sazon. Add to slow cooker along with cubed potatoes and (if available) cubed calabaza (a type of Caribbean pumpkin). Some people add onions and carrots as well, but I tend to keep it simple. Pour the sofrito mixture into the slow cooker and add one cup of water. Toss to coat meat and potatoes evenly. Set slow cooker to low and cook for 12 hours.

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Key Lime Fudge by falalala

1 8-ounce can of evaporated milk
1 2/3 cups sugar
½ tsp. salt
12 large marshmallows
2 cups white chocolate chips
1/8 cup grated lime rind
2 Tblsp. Key lime juice (try Nellie & Joe’s famous Key Lime Juice)

Line an 8”x8” square pan with aluminum foil; grease foil with butter.

Combine the first three ingredients (through salt) in a large heavy-bottomed saucepan over medium heat. Bring to a boil; boil 8 minutes, stirring constantly. Remove pan from heat. Add the marshmallows and remaining three ingredients to the milk mixture, and stir until the marshmallows are melted and the mixture is smooth. Pour fudge into the prepared pan. Cool completely in the refrigerator. Cut into small (or large!) squares, and enjoy.

Had I thought of it in time I would have put a graham cracker crust at the bottom of it. I just sampled the stuff and it's not bad...I'm making a bunch of different things to wrap up on pretty plates with cellophane to bring over to the neighbors and to parties, and this looks to be a decent addition. (If you do make it, make sure to keep stirring the stuff...if if don't watch out it burns quickly and then you get little charred bits mixed in which doesn't look at all appealing.)

Pasta with Chorizo by Picklehead

It is *the* perfect dinner for when you need warming up, have no money, and want to eat NOW.

A significant amount of Spanish chorizo

A significant amount of pasta (fusilli works well)

A significant amount of feta cheese

Chili oil

Cherry tomatoes

Salt

Pepper

Fry the chorizo while cooking the pasta. Pour chili oil over it. Drain the pasta and toss with the chorizo/chili oil mix, then crumble the feta over it, toss the cherry tomatoes on top, season, stir, and serve.