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October/November 2015RecipesLearnIngredients

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October/November 2015

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Recipes
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Candied Sweet Potatoes
Brussels Sprout Gratin
Slicing/Carving Knives
Buy the Winner
One-Pan Pork Tenderloin with Green Beans and Potatoes
Wisconsin Butter Burgers
Two-Hour Turkey and Gravy
Sourdough Dressing with Kale and Mushrooms
Bourbon Balls
Pennsylvania Dutch Chicken and Corn Soup
Cranberry-Sour Cream Pound Cake
Quick Beef and Vegetable Soup
Spinach Salad with Gorgonzola and Pear
Chicken Tetrazzini for Two
Cornmeal Drop Biscuits with Sage
Skillet Pork Chops with Apples and Maple-Sage Butter
Dark Chocolate-Cherry Brownies
Slow-Cooker Chicken with 40 Cloves of Garlic
Spaghetti Squash Salad with Chickpeas and Feta
Pork and Ricotta Meatballs
What is "Water Added" Ham?
Shrimp Creole
Penne with Butternut Squash and Brown Butter Sauce
B-52 Cake
Puffy Tacos
Spaghetti Squash Salad with Tomatoes and Pecorino
Cornmeal Drop Biscuits
Hamburger Buns
Buy the Winner
Substituting Greek Yogurt for Sour Cream in Recipes
Bratwurst Reuben
Baked Mustard Chicken
Shredded Parmesan Cheese
Buy the Winner
Roasted Chicken Thighs with Creamed Shallots and Bacon
Ham and Gruyere Breakfast Scramble
Italian Steak Modiga
Spinach and Feta Breakfast Scramble
Havarti and Dill Breakfast Scramble

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