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Preheat the oven to 400 F. Put the onions and balsamic vinegar in an 8 inch square baking dish. Sprinkle with the salt and pepper. Top each onion with one-quarter of the butter. Cover the baking dish with aluminum foil

Put the potatoes into a large saucepan with enough water to cover by 2 inches. Cover the pan and bring to a boi over high heat. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook

Preheat the oven to 400 F. Crease a 9 x 13 inch baking dish with the butter. In a large bowl, toss the potatoes, salt, pepper and garlic. Spread one-third of the potatoes in the bottom of the bakind dish.

Place about 2 inches of water in the bottom of a large pot. Set a steamer tray in the bottom, cover and bring to a boil. Place the potatoes in the steamer tray, cover the pot and steam for 12-15

Preheat the oven to 450 F. Grease an 8 inch square baking dish. Cut the peppers in half through the stem - don't remove the stem. Remove the seeds and membrane and brush with the olive oil, inside and out. Place

Heat the butter, olive oil, sugar, garlic and thyme in a large saute pan set on high heat. When the mixture begins to bubble and thicken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin

Melt the butter, sugar and gingerroot together in a large saute pan set on high heat. When the mixture begins to bubble and thcken, about 2 minutes, add the carrots. Cook for 2 minutes, until the carrots begin to release