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Sweet potato gratin



Ingredients:
1/12 Ounce(s) salt
1 cherry tomato
1 avocado
1/2 spanish sherry
264/5629 Quart(s) olive oil
1 Ounce(s) balsamic vinegar
1 Ounce(s) red wine vinegar
2 anchovy paste
1/4 nutmeg
1/2 Pound(s) smoked clams or oysters or mussels
1 Ounce(s) green chili
4 Ounce(s) chicken broth
1/2 zest lime
1 lemon juice or red wine vinegar
163/625 Pound(s) parmesan cheese
1/2 orange zest
1 Quart(s) mayonnaise
1 Pound(s) minced garlic
1 plus 2 tsp triple sec
1/2 dijon mustard
163/2500 Pound(s) sugar
1 Bunch(s) minced cilantro
2 minced red onion
1 medium size stems removed mushrooms
2 gold tequila
1 whipping cream
137/4377 Quart(s) lemon juice
163/1250 Pound(s) butter
2 lime juice
1/4 pepper
1 sweet potato
1 Ounce(s) fresh chopped basil leaves
4 Ounce(s) pecans
2 separated egg
1/4 brandy
3/4 knox gelatin
1/4 Ounce(s) minced chives
2 1/2 raspberries
Directions: peel and slice sweet potatoes. spread evenly on bottom of baking dish. over medium high heat blend whip cream, sugar, orage zest, netmeg and salt until steaming. about 4 minutes. pour hot cream over potatoes. bake at 350 for 30 minutes. spinkle evenly with peacans and return to the oven for 30 minutes.
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