Potent Majesty

Perfect "Fried" Potatoes

Ingredients: 2 russet potatoes 2 tablespoons unsalted butter Salt and pepper to taste Directions: Peel and slice potatoes into half moons. Transfer to a microwave safe bowl and add remaining ingredients. Microwave for 6 minutes, stirring every 2 minutes. Transfer to a baking sheet lined with nonstick foil. Bake for 20 minutes at 350 degrees Fahrenheit. Stir. Bake again for 30 minutes, stirring at 20 minutes. Serves 1

Cranberry Halloween Cider Punch

I don't know how I didn't put this on my blog last year, but I hunted it down through my other social media so pardon the lower res pic. This recipe(s) aren't as specific as my usual recipes, but good enough until I perfect it when I make it again. Two-For-One recipes: The Cranberry Cider (inspired by Hot Ruby) The Punch (inspired by Disney's Sanderson Sisters Punch. Cinnamon and clove are just extracts Make your own Hot Ruby from previous photo

Butternut Squash Soup

I forgot to take a pic last night. Stand in photo until next time. Ingredients: 1 butternut squash 2 tbsp onion jam 1/3 cup chicken drippings 4 tbsp unsalted butter 2 tbsp turmeric juice by Ginger People 1 tbsp ginger juice by Ginger People 1/2 tsp garlic powder Salt and pepper to taste Enough filtered water to blend to desired consistency (about 1 cup). Directions: Bake butternut for 2 hours at 350 degrees Fahrenheit, rotating half way through. Cut open butternut lengthwise and scoop out seeds. Bake for 40 more minutes, skin side down, at 350 degrees Fahrenheit. Scoop out squash from skin and place in Vitamix blender. Add remaining ingredients and purée until smooth (about 55 seconds on high). Transfer to Dutch oven and simmer until thoroughly heated, stirring regularly, 20-30 minutes. Serves 2-3

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Rosemary Cesar Dressing

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