Duchess Potatoes 5 pounds Russet Potatoes, Peeled And Boiled Until Fork Tender 8 whole Egg Yolks 1 stick Butter, Softened 2 teaspoons Salt, More Or Less To Taste Plenty Of Black Pepper 1/4 Teaspoon Nutmeg (more To Taste) 1-1/4 cup Heavy Cream 1 whole Egg
cilantro lime chicken in the bag: 3 chicken breasts juice from 2 limes 1 bunch cilantro, chopped 1 (16 oz) bag corn 2 garlic cloves, minced 1/2 red onion, chopped 1 can black beans, drained and rinsed 1 tsp cumin salt and pepper to cook: cook on low for 8 hours shred meat and serve on tortillas
Cheddar Bacon Dip (a.k.a Crack) 16 oz sour cream 1 packet Ranch dressing mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
Perfect Salmon EVERY time, here’s how: drizzle salmon filet with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees. Twenty-five minutes later, the salmon is absolutely perfect. Tender, moist, flaky. A no-fail method!