“quick bake meringue recipe two egg white meringue recipe”

Sweet potatoes and potatoes are as closely related as onions and asparagus—in the same botanical order, different families. Sweet potatoes are true root vegetables, an enlarged section of the root used by the plant to store energy, while potatoes are stem tubers, formed from the stem of the plant. Lucky for us, the sweet potato isn’t only nutritious (high in vitamins A and C), it’s also both tasty and versatile. From simple mashes to casseroles, gratins, and pies, check out our best sweet potato recipes.
This salmon recipe is flavorful in more ways then one — a tangy yogurt-lime sauce made with lime juice, yogurt, honey, and ginger is drizzled over a peppercorn-crusted fillet. Serve with your favorite veggie for a delicious light meal.
For another illustration of the principle that the count/non-count distinction lies not in an object but rather in the expression that refers to it, consider the English words “fruit” and “vegetables”. The objects that these words describe are, objectively speaking, similar (that is, they’re all edible plant parts); yet the word “fruit” is (usually) non-count, whereas “vegetables” is a plural count form. One can see that the difference is in the language, not in the reality of the objects. Meanwhile, German has a general word for “vegetables” that, like English “fruit”, is (usually) non-count: das Gemüse. British English has a slang word for “vegetables” that acts the same way: “veg” [rhymes with “edge”].
Sweet potatoes are a great addition to a salad, especially when they are roasted, ever so slightly crisp, and incredibly savory. Mango, avocado, red bell pepper, and sweet potatoes are a tasty team, which, when they are combined, make a colorful presentation in this meal which is just as good for you as it is delicious. Start with sweet potatoes from the grocery store—the kind that you can steam in a bag—for even easier meal preparation. The secret here is the touch of Caribbean jerk seasoning, which gives the sweet potatoes a lively kick—always welcome in a savory salad like this one. Avocados add creaminess and mango offers an infusion of punchy fruit flavor.
Fact: More than 80 percent of the shrimp sold in America is imported. Most of the local-versus-imported debate focuses on environmental and health concerns. Many countries allow coastal deforestation and United States-banned antibiotics. To ensure you buy chemical-free shrimp, ask your fishmonger for wild American shrimp.
Light, fluffy, and most importantly, 2 ingredients—these pancakes are absolutely to die for! The best part—they’re simple enough for weekdays, yet feel indulgent enough for weekend brunch (even though they’re not indulgent at all). Simply combine one roasted sweet potato with two eggs, and you have clean pancake batter ready to be cooked.
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Step 2: Heat a large oven safe skillet over high heat. While pan is preheating, pat dry each piece of salmon with a paper towel. Brush fish evenly on sides with olive oil and season flesh side with salt and pepper.
Cook sweet potatoes and water in electric pressure cooker on high pressure for 6 minutes. Quick release the pressure. Alternatively, you can boil on stove until tender or place sweet potatoes and water in covered dish and bake at 350° F for 75 minutes.
Lettuce forms a crispy shell that’s full of possibilities, depending on what’s in your fridge. Swap shrimp for cooked chicken, pork or tofu. Mix in any veggies you want: carrots, broccoli, snow peas and chopped zucchini are all fantastic add-ins. —Taste of Home Test Kitchen
I made this a few nights ago with Stevia in the Raw. It was fabulous! Like you, I was VERY hesitant about the 3/4 cups sugar – I never tried the recipe with sugar, so I can’t say if it’s better with sugar or Stevia, but it really was very good with the Stevia. It cut the calories down so much and now I feel like I can put it in my recipe rotation. For sure try it with Stevia in the Raw!!
“I love this recipe for a tasty way to serve quinoa as a side. I also will stir in leftover chicken or a can of chunk chicken to make a satisfying lunch to take to work. Thanks for this easy and satisfying recipe!”
We get it. During the workweek, convenience is key. Who has the time to master scratch-made pasta or try their hand at a proper bowl of ramen (read: not instant) on hump day? Leave those Instagrammable projects to the weekend and instead settle in with this quick-marinated salmon that’s brushed with a brown sugar-soy glaze, seared in a non-stick pan, and sprinkled with sesame seeds. Serve with some sautéed mushrooms and a tangle of rice noodles, then dig in.