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Post by bonnie on Nov 17, 2004 0:41:32 GMT -5
Horseradish Cranberry Sauce
2 cups canned, whole cranberries, chopped 1/2 small red onion, minced 3/4 cup sour cream or yogurt 2 tablespoons horseradish, or more to taste
Combine all ingredients and serve with turkey. This is a great cranberry addition for Thanksgiving and wonderful as a spread for leftover turkey sandwiches.
Thanksgiving Turkey Strudel
Filling: 1 1/2 packages fresh spinach, de-stemmed and rinsed 2 1/2 cups cooked turkey, very finely chopped 1/4 cup dark raisins, chopped, optional 2/3 cup mayonnaise 2/3 cup sour cream 2 teaspoons curry powder 2 teaspoons cornstarch 1/2 teaspoon salt
Strudel: 8 sheets phyllo dough 1/2 cup butter, melted
Preheat oven to 350°F.<br> Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients, stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist). Brush with melted butter. Put on 3 more sheets, brush with butter.
Place another sheet crosswise on top o f the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape....make sure phyllo encloses all of the filling. (You can twist the top ends of the phyllo dough like a Hershey's Kiss or just leave then lying flat over the top.)
Brush with remaining butter. Bake for 50 minutes or until golden brown. Cut in wedges to serve.
Carrot, Date and Pecan Salad with Gorgonzola Cheese
Makes 6 to 8 servings
1/2 cup gorgonzola cheese, crumbled 1/2 cup extra virgin olive oil 5 tablespoons champagne vinegar 1 teaspoon freshly ground black pepper 2 cups grated carrots 10 medjool dates, pitted 1/2 cup chopped pecans Arugula or young lettuce leaves
Combine the cheese, olive oil, vinegar and pepper in a bowl, mashing and whisking the cheese to make a thick dressing.
Peel the carrots, then grate them on the large holes of hand-held grater to make 2 cups. Chop the dates and pecans into pieces about the size of corn kernels. Add the dressing to the carrots, dates and pecans and stir until they are well coated.
Transfer to individual salad plates lined with arugula or lettuce.
Pumpkin Coffeecake
Cake: 1/2 cup butter 3/4 cup sugar 1 1/4 teaspoons vanilla 3 eggs 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup sour cream 1 3/4 cups solid-pack pumpkin 1 egg, slightly beaten 1/3 cup sugar 1 1/2 teaspoons pumpkin pie spice
Streusel Topping: 1 cup brown sugar 1/3 cup butter 2 teaspoons cinnamon 1 cup chopped nuts
Preheat oven to 325°F.<br> Cream first 3 ingredients and add the eggs, beating well. Combine next 3 ingredients and add to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, sugar and pie spice.
In a separate bowl, combine remaining ingredients for streusel.
Spoon half of the batter into ungreased 9 x13-inch pan. Sprinkle with half of the streusel mixture. Spread pumpkin mixture over streusel. Carefully spread remaining half of the batter over pumpkin layer.
Sprinkle with remaining streusel. Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
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Post by bonnie on Nov 19, 2004 12:32:35 GMT -5
Chipotle Cranberry Sauce
1 tablespoon adobo sauce from chipotle chilies 1 cup sun-dried cranberries 1/4 cup brandy or bourbon 1/4 cup brown sugar 1/4 cup lemon juice 1 cup water
Combine all ingredients in a saucepan and simmer 15 minutes, covered. Turn off heat and let sit, covered for 15 more minutes. Put ingredients in a food processor and pulse until desired consistency. Texture may range from somewhat coarse to smooth.
Serve with turkey or mix with 1 stick of butter and spread on rolls.
Makes 1 1/2 to 2 cups.
Serves 6.
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kayli
New Member
Posts: 26
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Post by kayli on Nov 20, 2004 18:16:58 GMT -5
Pumpkin Bread Loghouse & Homestead on Spirit Lake in Vergas, Minnesota
3 1/2 cups flour 2 cups sugar 2 teaspoons soda 1 1/2 teaspoon salt 1 teaspoon each: cinnamon, ginger, cloves and nutmeg 1 cup chopped nuts 1 cup vegetable oil 4 eggs 2/3 cup water 1 can (15 oz) pumpkin (Libby's only - other varieties are too watery)
Sift dry ingredients and mix well. Mix in nuts.
Beat together remaining ingredients and combine with dry ingredients. Mix until smooth.
Pour into two greased bread loaf pans and bake at 350 degrees F from 55 to 60 minutes or until a wooden tester comes out clean.
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Post by goodcookin on Nov 21, 2004 16:03:31 GMT -5
A great appetizer that serves 8. Very tasty - no dipping sauce required.
Spicy Sweet Potato Wontons
1 1/2 pounds sweet potatoes 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro 1/2 serrano chile, seeded, veins removed and minced salt to taste 32 round wonton wrappers 1 cup canola oil
Bake potatoes in a 375°F oven for 1 hour, or until very soft. Cut in half and scrape flesh into a bowl and mash. You should have about 2 cups.
Add ginger, cilantro, chile and salt, mix well. Place 1 tablespoon filling in a wonton wrapper. Brush a little water around rim of wrapper, fold in half (forming a half- moon). Press edges of wonton together to seal.
Set aside on waxed paper and cover with a damp towel. Repeat until all the wontons are filled.
Pour oil into a wok. Place over medium-high heat until oil sizzles when a drop of water hits it. Reduce heat to medium and, using tongs, slip a few wontons at a time into the oil. Fry for 1 minute, or until wontons are golden and slightly puffed.
Turn and fry 30 to 40 seconds more. Remove to paper towels to drain. Repeat with remaining wontons. Serve hot.
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Post by bonnie on Nov 23, 2004 13:13:01 GMT -5
Turkey with Southwest Stuffing
Makes 8 to 10 servings
10 to 12 pound turkey butter, melted
Southwest Stuffing: 1 cup butter, melted 1 cup chayote squash, chopped 4 jalapeño peppers, seeded and finely chopped 2 cloves garlic, finely chopped 1 cup onion, finely chopped 1 tablespoon fresh cilantro, minced 1 teaspoon salt 1/2 teaspoon thyme leaves, dried 1/2 teaspoon sage leaves, dried 9 cups cornbread, 1 inch cube 1 cup pecans, chopped
In a 10 inch pan, melt the butter. Sauté chayote, jalapeño, garlic and onion until chayote is tender. Stir in cilantro, salt, thyme and sage until well blended. Stir in approximately 1/3 of the cornbread cubes.
Turn mixture into a deep bowl and add the remaining cornbread and pecans. Toss well and fill the turkey.
Preheat oven to 325 degrees F.
Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Do not pack as stuffing will expand. Tuck drumsticks under band of skin at tail or skewer to tail.
Spoon any remaining stuffing into a small ungreased casserole and cover. Refrigerate this portion of the stuffing until 30 minutes before turkey is done. Bake covered until hot, about 45 minutes.
Place turkey breast side up in roasting pan. Brush with melted better. Do not add water and do not cover. After 2 1/2 hours, cut band or remove skewer holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. Roast until done, approximately 3 1/2 to 4 hours.
Turkey is done when a thermometer placed in the thickest part of the thigh registers 165 degrees F. Let stand about 20 minutes before carving.
As soon as possible after serving, remove every bit of stuffing from the turkey. Cool stuffing and turkey promptly, refrigerate separately and use within 2 days.
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Post by bonnie on Nov 23, 2004 13:13:51 GMT -5
Vidalia Onion Pudding
Makes 8 servings
2 cups whipping cream 3 ounces Parmesan cheese, shredded 6 large eggs, lightly beaten 3 tablespoons all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 6 medium Vidalia onions, thinly sliced
Preheat oven to 350 degrees F.
Stir together first 3 ingredients in a large bowl. Combine flour and next 3 ingredients, gradually stir into egg mixture. Set aside.
Melt butter in a large skillet over medium heat, add onion and cook, stirring often, 30 to 40 minutes, or until onion is caramel colored. Remove onion from heat.
Stir onion into egg mixture and spoon into a lightly greased 13 x 9-inch baking dish. Bake for 30 minutes or until set.
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Post by bonnie on Nov 23, 2004 13:17:11 GMT -5
Portobello Mushroom Gravy
Makes 3 cups
pan drippings from roasted turkey 3/4 cup dry sherry (the alcohol will cook off, leaving only the flavor!) 1 portobello mushroom, cut into 1/2 inch cubes 1 1/2 cups water, or up to 2 1/4 cups 3 tablespoons cornstarch mixed with 3 tablespoons water salt and freshly ground pepper, to taste
Remove the turkey from the roasting pan and set aside.
Place the pan and its drippings over medium-low heat. Stir in the sherry, scraping and deglazing the pan. Add the mushroom pieces, continuing to stir. As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
Stir in the cornstarch-water mixture, increase the heat to medium and stir until the gravy thickens. Taste and adjust seasoning with salt and pepper, if necessary.
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Post by bonnie on Nov 23, 2004 13:18:48 GMT -5
Chocolate Pecan Pie
Serves 6
1 cup light corn syrup 3 each eggs 1/3 cup butter, melted 1 cup brown sugar 1 dash vanilla 1 pinch salt 2 cups pecans, pieces 1 each pie shell, uncooked 5 ounces milk chocolate, pieces
Preheat your oven to 350 degrees F. Combine the corn syrup, eggs and butter and whisk briskly. Add the brown sugar and mix well. Add vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces.
Wrap a piece of foil around the edge of the pie to help keep the crust from over browning and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown.
Best served at room temperature or warmed slightly in the microwave. Serve with a little ice cream on the side.
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Post by goodcookin on Nov 25, 2004 11:06:36 GMT -5
Cardamom Sweet Potatoes
5 pounds sweet potatoes 1/2 cup unsalted butter, softened 1/2 teaspoon ground cardamom salt and pepper to taste 1 quart vegetable oil for frying 3/4 pound thinly sliced shallots
Preheat oven to 400 degrees F (200 degrees C). Prick sweet potatoes with a fork. Bake for 1 hour or until tender; reduce oven temperature to 250 degrees F (120 degrees C).
Scoop potato flesh out of skins and place into a mixing bowl. Slowly beat in the butter and cardamom. Whip until potatoes are smooth and fluffy; season with salt and white pepper. Keep warm in oven.
In a large deep skillet, heat 1 inch of oil until shimmering. Add 1/2 of the shallots to oil and fry until crisp. Transfer the shallots, using a slotted spoon, to a paper towel; season with salt. Repeat the process until all the shallots are fried. Garnish top of potatoes with shallots.
Makes 8 servings.
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Post by goodcookin on Nov 25, 2004 11:08:04 GMT -5
Cranberry Rice Pilaf
1 cup white or brown rice 3/4 cup dried cranberries 1 tablespoon margarine 3/4 cup chopped onion 3/4 cup chopped celery 1/2 cup chopped, toasted pecans 1/4 cup chopped parsley 3/4 teaspoon poultry seasoning 1/4 teaspoon pepper
Prepare rice according to package directions. For additional flavor rice may be prepared using chicken broth instead of water. Place dried cranberries in a bowl and cover with hot water. Set aside.
In a large skillet, melt margarine; saute onion and celery until tender; stir in remaining ingredients. Drain cranberries add to vegetable mixture. Fold in rice and serve.
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IVY HOUSE SOUTHERN PECAN PIE
Guest
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Post by IVY HOUSE SOUTHERN PECAN PIE on Nov 25, 2004 11:13:29 GMT -5
IVY HOUSE SOUTHERN PECAN PIE Ivy House Restaurant - Williamsburg, Virginia
1 (8-inch) thin, rich pie crust 2 whole large eggs 2/3 cup yellow sugar 2/3 cup white Karo syrup 2/3 cup pecans, chopped 1/3 tablespoon vanilla extract
Preheat oven to 300 degrees F.
Beat eggs lightly with a spoon until just frothy. Add sugar; beat about 1 minute. Add Karo syrup; fold in pecans. Add vanilla extract; pour into unbaked pastry shell. Bake for 55 to 60 minutes.
Makes 1 (8-inch) pie.
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Maple Smashed Sweet Potatoes
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Post by Maple Smashed Sweet Potatoes on Nov 25, 2004 11:16:20 GMT -5
Maple Smashed Sweet Potato Bake with Spiced Pecan Streusel
Makes 8 to 10 servings
Sweet Potatoes: 6 large sweet potatoes (4 pounds), peeled and quartered 6 tablespoons butter 3/4 teaspoon salt 1/3 cup whole milk 1/2 cup real maple syrup 2 eggs, beaten
Spiced Pecan Streusel: 6 tablespoons butter, softened 3/4 cup packed brown sugar 1/2 cup plus 2 tablespoons flour 1 1/4 cups chopped pecans 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt
To make sweet potatoes: Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish; set aside.
In a large pot of water, bring sweet potatoes to a boil. Reduce the heat and simmer 25 to 30 minutes until tender. Drain well.
Transfer potatoes to a mixer and add butter and salt. Mix until butter is melted. In succession, add milk, syrup and beaten eggs, beating potatoes between additions and scraping down sides of bowl. Mix potatoes until smooth.
Transfer potato mixture to reserved baking dish and smooth the top.
To make the topping: In a small bowl, mix butter, brown sugar, flour, pecans, cloves, cinnamon, nutmeg and salt well, then sprinkle evenly over potatoes.
Bake, uncovered, in preheated oven for about 25 to 30 minutes, until potatoes are hot through and streusel is toasted and crunchy.
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Praline Pumpkin Pie
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Post by Praline Pumpkin Pie on Nov 25, 2004 11:18:00 GMT -5
Praline Pumpkin Pie
4 tablespoons butter 1/3 cup packed brown sugar 1/2 cup chopped pecans 1 (9 inch) pie crust, baked 2/3 (3 ounce) package egg custard mix 1/3 cup white sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 2/3 cup evaporated milk 2/3 cup milk 1 (15 ounce) can pumpkin puree Whipped cream and additional chopped pecans, for garnish
Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell.
Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes.
Pour pumpkin custard filling into pie shell, and chill until firm. Garnish with whipped topping and chopped pecans.
Makes 1 - 9 inch pie.
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Post by goodcookin on Dec 4, 2004 10:57:47 GMT -5
Wild Rice with Cranberries and Caramelized Onions
Makes 4 to 6 servings
2 cups chicken broth 1/2 cup brown rice 1/2 cup wild rice 3 tablespoons butter or margarine 3 medium onions, sliced into thin wedges 2 teaspoon brown sugar 1 cup Craisins Sweetened Dried Cranberries 1/2 teaspoon finely grated orange zest
Combine chicken broth and both rices in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed.
Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar.
Cook 6 minutes or until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are caramel color. Stir in dried cranberries.
Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold cranberry mixture and orange zest into cooked rice.
Source: Ocean Spray
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Classic Pumpkin Pie
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Post by Classic Pumpkin Pie on Oct 29, 2005 20:42:27 GMT -5
Classic Pumpkin Pie
Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Filling: 3/4 cup packed brown sugar 1 3/4 teaspoons pumpkin pie spice 1/4 teaspoon salt 1 (12-ounce) can evaporated low-fat milk 2 large egg whites 1 large egg 1 (15-ounce) can unsweetened pumpkin
Crust: 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) Cooking spray
Topping: 1/4 cup whipping cream 1 tablespoon amaretto (almond-flavored liqueur) 2 teaspoons powdered sugar
Position oven rack to lowest position. Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)
NUTRITION PER SERVING CALORIES 222(30% from fat); FAT 7.4g (sat 3.7g,mono 0.7g,poly 0.1g); PROTEIN 4.1g; CHOLESTEROL 32mg; CALCIUM 104mg; SODIUM 241mg; FIBER 3g; IRON 0.8mg; CARBOHYDRATE 35.3g
Cooking Light, NOVEMBER 2003
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