- 1 large red bell pepper, cored and diced
- 1 medium sweet potato, peeled and diced
- 1 yellow squash, de-stemmed and diced
- 1 small head of broccoli florets, chopped into bite-sized pieces
- 1 (8-ounce) package button or baby portabella mushrooms, quartered
- 1 small white onion, peeled and diced
- 2 Tablespoons olive oil
- 1 head garlic, cloves peeled
- 1 (12-ounce) can 2% evaporated milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- pinch of cayenne
- 12 ounces elbow macaroni (or any shape of pasta)
- 1 Tablespoon butter
- 8 ounces freshly-grated smoked or sharp white cheddar cheese (do not use pre-grated cheese)
- 1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
Preheat oven to 400°F. Prepare a large baking sheet (or two medium-sized baking sheets) with parchment paper or aluminum foil.
In a large bowl, toss diced vegetables with olive oil. Season with a few generous…
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1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- PREP 15 mins
- COOK 25 mins
- READY IN 40 mins
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with…
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- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 6 (1-inch thick) slices French bread
- 5 eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
- 1/4 teaspoon salt
- Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.
- Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
- Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
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