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| Yield: 16 servings | |||||||
| Nutrients per serving: Calories 250, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 43 g, Fiber 1 g, Protein 3 g |
Cook’s Tip: To bake in a conventional oven, preheat oven to 350°F (180°C). Prepare batter as directed; bake 40–45 minutes or until wooden pick inserted near center comes out clean.
Ingredients:
2/3 c. water
2/3 c. sugar
1 1/3 c. cranberries
4 tsp. cider vinegar
1/3 c. dark raisins
1/4 c. chopped pecans
2 tsp. brown sugar
Scant 1/4 tsp. ginger
1/2 tsp. chopped garlic
2 1/4 lb. wheel of Brie cheese
1 loaf French bread cut in thin slices or party
loaf pumpernickel bread
Directions:
To make chutney: In a heavy saucepan combine water and sugar. Stir and bring to a boil. Add cranberries, vinegar, nuts, sugar, ginger and garlic. Boil slowly, stirring until thick, 5-10 minutes. Cool and refrigerate. It will keep in refrigerator up to 1 week or it can be frozen. To serve: Place Brie on the Medium Round Stone with Handles. Spread chutney over top of cheese. Bake at 350 degrees 5-10 minutes watching carefully so as not to melt brie, just to soften it. Serve with slices of bread or top your leftover turkey sandwich. I don’t know about you but my mouth is watering just thinking about it!
Turkey Cranberry Wreath
Here is a great way to use up those left-overs. Everyone is going to have different leftovers so how you follow the recipe depends on what you have left. It is quite simple – Make a sweet potato crust and mix chunks of turkey with your green bean casserole and then spread it over the sweet potato crust and top with the fried onions. It may not be gourmet but it will satisfy your family especially the kids!
Ingredients 1 Can (24 ounces) sweet potatoes, drained
2 Tablespoons margarine, melted
1/4 Teaspoon pumpkin pie spice
Vegetable cooking spray 2 Cups COOKED TURKEY, cut into 1/2-inch cubes
1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom soup 1 Package (9 ounces) frozen French-style green beans, thawed and well drained
1 Can (2 ounces) mushroom stems and pieces, drained
1/2 Teaspoon each salt and pepper
2 Tablespoons canned fried onion rings, crushed
1 Can (8 ounces) cranberry sauce, optional
Ingredients2 packs Grand Biscuits
1 ½ – 2 lbs ground beef, sirloin or turkey
1 package taco seasoning mix
1 6 oz can tomato paste
1 package – 16 oz. shredded taco/Mexican cheese (at least Monterey jack and cheddar)
2 tblsp Onion
2 tblsp Green Pepper
6 oz water
Preheat oven to 400 degrees, place biscuits together in deep dish
baker or large pie pan (this might make 2, if using regular sized pie
plates), press biscuits together gently or roll together to form a pie
crust
Meanwhile, in a large skillet sauté ground meat, onion and green
pepper for approximately 5 minutes until meat is no longer pink. Drain
grease and then add tomato paste, water (fill tomato paste can), taco
seasoning mix, cook together for 2 – 3 minutes, spoon meat mixture on
top of crust, cover with cheese and bake at 400 for 15 minutes.
1 medium onion, chopped
1/2 cup(s) ketchup
1/3 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1/4 cup(s) tomato paste
2 tablespoon(s) sweet paprika
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) yellow mustard
1 1/2 teaspoon(s) salt
1 1/4 teaspoon(s) ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls, warmed
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.
4 eggs
1 cup sugar
* teaspoon salt
9 oz bitter-sweet chocolate bar
9 oz semi-sweet chocolate bar
1 stick of butter
1 cup of chopped pecans
1 Oreo cookie crust
Melt both chocolate bars with butter in medium pot over medium heat.
Mix together melted chocolate, pecans, eggs, sugar and salt
Pour mixture into cookie crust and bake at 350 degrees Fahrenheit for
30 – 35 minutes or until firm. Let cool for 5 minutes before serving.
Decorate as desired.
• 2 pounds lean stew beef
• 1 cup red wine (marinade)
• 3 cups full-bodied, young red wine , such as a Chianti (sauce)
• 4 sprigs fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf, preferably fresh
• 6 ounces bacon
• 4 tablespoons butter
• 1 onion, sliced
• 1 tablespoon all-purpose flour
• 1 tablespoon tomato paste
• 2 garlic cloves, pressed (you may choose to add more)
• 3 cups full-bodied, young red wine , such as a Chianti (sauce)
• 1/4 cup beef broth
• salt and ground black pepper to taste
• 2 tablespoons butter
• 4 ounces bacon, chopped
• 12 small onions
• 4 ounces button mushrooms, sliced
Directions
1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf.
Let marinate for 3 hours.
2. Remove beef; strain. Heat 4 tablespoons butter in a large heavy
casserole (preferably cast iron) over medium high heat. Sauté the
sliced onion until tender. Remove onions and add bacon to pot. Simmer
bacon for 10 minutes. Remove bacon from pot and add in beef, and cook
until evenly brown. Do not cook too much at a time or browning will be
difficult. Remove beef and set aside. Add flour to pan, and cook,
stirring, until brown. Slowly stir in the wine making sure to get all
the yummy bits from the bottom of the pot. Now enough stock or
bouillon so that the meat is barely covered. Add the tomato paste,
garlic, herbs, and bacon. Bring to simmer on top of the stove. Then
cover the casserole and set in lower third of preheated oven. Regulate
heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is
done when a fork pierces it easily.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off
additional fat as it rises. You should have about 2 1/2 cups of sauce
thick enough to coat a spoon lightly. If too thin, boil it down
rapidly. If too thick, mix in a few tablespoons of stock or canned
bouillon. Taste carefully for seasoning. Pour the sauce over the meat
and vegetables. Recipe may be completed in advance to this point.
For immediate serving: Cover the casserole and simmer for 2 to 3
minutes, basting the meat and vegetables with the sauce several times.
Serve in its casserole, or arrange the stew on a platter surrounded
with potatoes, noodles, or rice, and decorated with parsley.
For later serving: When cold, cover and refrigerate. About 15 to 20
minutes before serving, bring to the simmer, cover, and simmer very
slowly for 10 minutes, occasionally basting the meat and vegetables
with the sauce.
3. While the beef is cooking or the day you plan to serve, prepare the
onions and mushrooms. Set them aside until needed. Heat 2 tablespoons
butter in a medium skillet over medium high heat, add the small
onions, and sauté until onions are tender. Add mushrooms, and continue
cooking until mushrooms are golden brown. Serve as a garnish.
Boiled potatoes are traditionally served with this dish. Buttered
noodles or steamed rice may be substituted. If you also wish a green
vegetable, buttered peas would be your best choice. Serve with the
beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes
du Rhône, Bordeaux-St. Émilion, or Burgundy.
Directions
Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.
Heat a pot of water to boil for egg noodles.
While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add to the pan the celery, carrots and onions as you chop them. Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.
Ingredients
• 12 ounces chorizo, cut into coins and then halved
• 12 ounces ham, cut into cubes
• 2 tablespoons regular olive oil
• 2 (15-ounce) cans garbanzo beans (chickpeas)
• Salt and pepper
• Chopped fresh cilantro, to serve, optional
The Best Part Ingredients:
• 2 cups fresh cilantro chopped finely, firmly packed (about 2 bunches)
• 3-6 cloves of garlic
• 2 tablespoons chopped onion
• 1/2 cup olive oil
• 1 tablespoon lime juice (optional)
• Kosher salt and red pepper flakes to taste
Warm the olive oil in a thick-bottomed skillet (I prefer a stir-fry) on a medium heat add chorizo and ham and sauté for 10 minutes. I like mine a little crispy so yours may take less time. Add the Garbanzo beans and cook for another 10 minutes. Don’t forget to add the cilantro paste. The garlic is not cooked so be prepared for a little bit.