Cut ends off of asparagus and clean. Place garlic, capers, and chicken broth in large, flat pan and bring to simmer. Add asparagus and bring back to simmer. Put on lid. Simmer for 10-25 minutes until nearly tender. Remove lid and simmer out most of the broth, but not until dry. Turn heat off and sprinkle generously with Parmesan cheese. Put lid on and allow cheese to melt while finishing the rest of the meal.

Combine all ingredients. Mix well and pour into square glass pan. Bake at 350° for 55 minutes.

1. Line a baking tray with parchment paper.
2. Place sweet potatoes in a large bowl.
3. Pour olive oil over potatoes and toss them until fully coated.
4. Sprinkle cornstarch, garlic powder, onion powder, paprika, chili powder, pepper, and salt until fully coated.
5. Spread the fries out on the baking tray.
6. Bake at 425 ° for 25-30 minutes. Toss everything halfway through for even cooking. Fries are ready when they are tender on the inside but crispy and golden brown on the outside.

Drain yams, saving 2 c juice. Slice 1 ½ cans yams into 9 x 13 baking dish. Layer sliced apple on top. Slice other 1 ½ cans yams and layer on top.

Melt butter in small pan. Add cornstarch and brown sugar to yam juice and whisk. Add to melted butter. Stir until thick. Stir in lemon juice and pour over yams.

Bake at 350° for 1 hour.

Note: This recipe can be cooked in a crockpot on low for 3 ½ hours.

Combine all ingredients in pan. Bring to a boil. Reduce heat; cover and simmer 25 to 30 minutes, or until carrots are tender and most of liquid is absorbed.

Steam broccoli in microwave.

In small skillet over medium heat, mix brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil. Remove from heat. Mix in cashews. Pour sauce over cooked broccoli. Serve immediately.

Spray 9x13 pan with cooking spray and layer ingredients as follows:

1. half potatoes
2. half tomato slices
3. half green pepper strips
4. half Mozzarella cheese
5. sprinkle salt and pepper to taste
6. repeat with other half of above ingredients
7. sour cream

Cover with foil. Bake at 400º for 30 minutes.

Combine onion, water, chicken bouillon granules, and garlic in saucepan. Cook gently for 5 minutes or until softened. Sprinkle flour over onion and cook, stirring, for one minute. Slowly pour in milk, whisking constantly. Bring to a boil, reduce heat and cook until thickened. Remove from heat and whisk in sour cream and cheese. Season to taste.

Stir vegetables into sauce and put into casserole dish. Sprinkle with buttered bread crumbs. Bake uncovered at 350º for 15 minutes until bubbly.

Cut potatoes into french-fry–size strips. Whip egg white until foamy. Add pepper. Coat potato strips. Spread in a single layer on cookie sheet that has been sprayed with cooking spray. Bake at 450º for 30-35 minutes.

1. Trim bad spots from potatoes, leaving as much peel as possible and place in cold water.
2. Heat large skillet over medium-high heat; add oil. Sauté onion and garlic 5 minutes or until tender. Add broth and basil leaves and mix well. Bring to boil.
3. Place potatoes in a single layer in skillet. Return to boil; reduce heat. Simmer 30 minutes or until potatoes are tender.
4. Remove potatoes with slotted spoon to serving bowl. Add pepper and red pepper flakes to skillet and stir. Pour sauce over potatoes.

Scrub potatoes and cut into fourths. Put in wok or deep rounded pan, and cover with water. Boil until soft, about 20 to 30 minutes. Drain water off. Melt butter into potatoes and stir. Add asparagus and seasonings, and heat through.

Cool and peel potatoes; grate or cut in small pieces.

Melt butter, add soup, sour cream, cheese, and onion. Pour over potatoes and mix together.

Top with crushed cornflakes blended with 2 T butter.

Bake at 350º for 30 minutes.

Melt 2 T butter in wide frying pan over medium-high heat. Add onion, ¼ t garlic, ½ t each basil, oregano, and salt. Cook, stirring until onion is soft and all liquid has evaporated. Turn off heat. Add mushrooms, beans, and tomatoes.

Melt 6 T butter in another pan. Stir in ¼ t garlic, Parmesan cheese, ½ t basil, ½ t oregano, bread crumbs. Stir bread mixture into vegetable mixture. Transfer to baking dish. Sprinkle with parmesan. Bake at 400º for 20 minutes. (30 minutes if refrigerated)

Cut off the top fourth of each tomato. With a grapefruit spoon, scoop out pulp to make hollow shells. Chop pulp and place in a colander to drain.

Melt butter with oil in a wide frying pan over medium-high heat. Add onion and cook, stirring until soft. Stir in reserved tomato pulp and spinach and cook, stirring, until spinach is wilted (3 to 4 minutes). Stir in Parmesan cheese, crumbs and nutmeg.

Fill each tomato with spinach mixture and arrange in an ungreased baking pan; sprinkle Parmesan on top. Broil until lightly browned. (3 to 4 minutes)

Core and chop cabbage into ½- to 1-inch pieces. Peel potatoes and slice ½ inch thick.

In a large, deep saucepan, heat olive oil. Stir in red pepper flakes to taste. Add onions and cook over high heat, stirring often, until onions are soft, about 5 minutes. Add cabbage and potatoes, and ½ c chicken broth. Season with salt and pepper. Cover and steam over low heat, stirring often, until potatoes are tender, 20 to 30 minutes. If vegetables start to brown, add broth.