29 November, 2010

Goldfish Snack Mixes


Gone Fishin' Trail Mix
Makes 8 cups (30 1/4-cup servings) 
2 cups Pepperidge Farm® Goldfish Colors
1 cup Pepperidge Farm® Baby Cheddar Goldfish®
1 cup Pepperidge Farm® Pretzel Goldfish®
1 1/2 cups raisins 
1 cup dry roasted peanuts
1 cup white chocolate pieces


Directions
Stir the ingredients in a large bowl or a resealable container. 





Gone Fishin' Chex Party Mix
Makes 24 servings
3 Tbsp butter or margarine
9 cups cups Corn Chex®, Rice Chex® or Wheat Chex® (or combination)
2 cups tiny pretzel fish-shaped crackers
2 cups bite-size cheese crackers
1 (1-oz) pkg Ranch Dressing and Seasoning Mix
1/2 cup grated Parmesan cheese


Notes: For extra fish appeal, and even more whimsy, use fish-shaped cheese crackers.



Directions
In large microwavable bowl, microwave butter uncovered on High until melted, about 30 seconds. Stir in cereal and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.

Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil; cool about 15 minutes. Store in airtight container. 

27 November, 2010

Meg Ryan's Cranberry-Almond Bread

Whole berry cranberry sauce is a main ingredient of Meg Ryan's Cranberry-Almond (quick) Bread recipe.


Meg Ryan's Cranberry-Almond Bread
Makes 12 servings
2-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 Tbsp almond extract
1 (16-oz) can whole berry cranberry sauce
3/4 cup sour cream

26 November, 2010

Crowd-Pleasing Poultry Casserole | Louisiana Cookin'

Photo and recipe via Louisiana Cookin' 

Crowd-Pleasing Poultry Casserole ingredients
Makes 6 - 8 servings
1 (6-oz) box Uncle Ben's long grain and wild rice with herbs and seasonings
2-1/3 cups (about 18.7-ozs US) chicken broth
1-lb. fresh hot pork sausage or a mixture of 8-oz hot and 8-oz mild sausage
3-1/2 cups cooked, chopped chicken or turkey
2 (11-oz) cans cream of mushroom soup, undiluted
1 cup Pepperidge Farm
® Herb Seasoned Stuffing mix
2 to 3 Tbsp butter, melted


Optional, but preferred for serving
1 can of jelled cranberry sauce on the side

23 November, 2010

Jalapeño Poppers in a Blanket | Campbell's® Kitchen

These poppers are baked, not fried, and the filling includes bacon.



Photo and recipe via Campbell's® Kitchen

Jalapeño Poppers in a Blanket ingredients
Makes 24 pieces
1 egg
1 Tbsp water
1 (17.3-oz) package Pepperidge Farm® Puff Pastry Sheets, thawed
1 (8-oz) package light cream cheese, softened
3/4 cup finely shredded Cheddar & Monterey Jack cheese blend
4 cloves roasted garlic, mashed
3 strips bacon, cooked and crumbled
12 medium jalapeño peppers, cut in half lengthwise and seeded

Directions
Thaw: 40 mins
Active Time: 30 mins
Total Time: 1 Hour 40 mins
Preheat the oven to 400°F. Beat the egg and water in a small bowl with a fork; set aside.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares.

 Repeat with the remaining pastry sheet.

In a medium bowl, stir together the cream cheese, shredded cheese, garlic and bacon; spoon about 2 tsp cheese mixture into each pepper half.

Place 1 filled pepper half diagonally, cheese-side down, onto each pastry square. Fold the pastry up over the pepper and press firmly to seal. 

Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired. Place the pastries (seam-side down) onto 2 baking sheets.

Bake for twenty (20) minutes, or until the pastries are golden brown.

Cool on the baking sheets on wire racks for ten (10) minutes before serving warm.


Page Last Updated 26 April 2015

22 November, 2010

Savory Baked Brie

  • Brie & Onion Puff



Brie & Onion Puff ingredients
Makes 8 to 10 appetizer servings
2 Tbsp unsalted butter
4 large Vidalia or Spanish onions, thinly sliced
Kosher salt & freshly ground black pepper
1/2 cup water
2 sheets frozen puff pastry, thawed
2 (5-inch) rounds brie cheese
1 large egg, lightly beaten


Directions
Get started
Preheat oven to 400ºF.


Caramelize onions
In a large skillet, melt the butter over Medium-High heat. Add the onions and season with salt and pepper, to taste. Sauté until just brown, about ten (10) minutes.

Add 1/2 cup of water and cook stirring often, until dark golden brown, about fifteen (15) minutes more. Set mixture aside to cool to room temperature.


Prepare brie en croûte
On a marble surface or parchment paper (to prevent sticking), roll each sheet of pastry to a 12-inch square.

Divide the caramelized onions in the center of each pastry. Place a brie round on top of the onions and brush edges of both pastry squares with beaten egg.

Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal.

Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg.

Bake until golden brown, about twenty to twenty-five (20 to 25) minutes.


Serve
Let stand for 15 to 20 minutes before serving.


Slightly adapts "Thanksgiving." 5 Ingredient Fix presented by Claire Robinson (Episode: VFSP01H). Food Network Cable 50, New York, Nov. 2010. Television.

You might like:
Sugar-Baked Brie

Page Last Updated 20 April 2015

Crock-Pot Cranberry Meatballs recipes (4)

Simmer frozen fully cooked meatballs in the crock-pot with any of these sauce recipes using jellied cranberry sauce.

Photo via Woman's Day

Cranberry Meatballs
About 54 meatballs 
1 (14-oz) can whole-berry or jellied cranberry sauce
12-oz chili sauce
1/4 cup water
1 (2-LB) bag frozen, pre-cooked meatballs, completely thawed

For variation(s):
Sweet-Sour Cranberry Meatballs:  Add 2 packed Tbsp brown sugar and 1 tsp lemon juice to the sauce.

Cranberry-Orange Meatballs:  Increase chili sauce to 12-oz jar and add 1/4 cup orange marmalade, 2 Tbsp soy sauce, 2 Tbsp red wine vinegar and 1 tsp dried red pepper flakes.

Notes:

Directions
In a large saucepan, combine sauces and cook over Medium-Low heat, stirring until smooth. Add meatballs, stirring to coat them with the sauce. Cover and cook for 15 minutes, or until meatballs are heated through, stirring occasionally.

For slow cooker: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook on Low for 3 to 4 hours, until bubbly and meatballs are heated through.  Stir; serve warm from the cooker.



Cranberry-Tomato Sauce
Makes enough to accompany 6- to 7-dozen cocktail meatballs
1 (16-oz) can whole cranberry sauce
1 (16-oz) can tomato sauce

Notes:

Directions
In a large pot, combine cranberry sauce and tomato sauce. Cook slowly while preparing meatballs.


Barbara H. contributed this Cranberry-Tomato Sauce recipe to Dunedin Youth Guild, Inc,  Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), 82.

21 November, 2010

Salsa Chicken with Black Beans (1)

Salsa Chicken with Black Beans (1) ingredients
Makes 4 servings
1 medium Italian sweet red onion, sliced
Lemon Pepper
Granulated garlic
4 frozen boneless chicken breasts
1 bay leaf
1 (15.5-oz) can black beans, drained
1 bean can of liquid (I used 1/4 Cabernet and 3/4 water) 
1/2 (48-oz) container Rojo's Pico de Gallo (all natural salsa)

Chicken Sausage and White Bean Stew | Slow-Cooker Quick Fixes


Chicken Sausage and White Bean Stew ingredients (9)
Makes 4 servings
1 (12-oz) pkg spinach and feta chicken sausage, sliced 
3 carrots, coarsely chopped 
1 medium onion, chopped 
1/2 tsp salt 
1/2 tsp dried rosemary 
1/4 tsp pepper 
1 (14-oz) can fire-roasted diced tomatoes 
2 (15.8-oz) cans great Northern beans, undrained 
4 bacon slices, cooked and crumbled




Chicken Sausage and White Bean Stew directions
Active Prep: 11 minutes
Total Time: 8 hours 11 minutes
Cook sausage in large skillet over Medium-High heat until browned, about four (4) minutes.

Place carrot and onion in 4- or 5-quart slow cooker; sprinkle with salt, rosemary and pepper.

Layer tomatoes and beans over carrot mixture; top with sausage. Cover and cook on Low until vegetables are tender, about eight (8) hours. 

Sprinkle with bacon before serving.



The Chicken Sausage and White Bean Stew recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).



Index
chicken
Crock-pot
Great Northern beans
Soups, Gumbos and Stews
white beans

Page Last Updated 31 May 2015

Beer-Braised Pork & Black Bean Soup | Slow-Cooker Quick Fixes

Browning the roast before slow cooking develops extra flavor and color.


Beer-Braised Pork & Black Bean Soup ingredients
Makes 6 servings
1-1/2 LB boneless pork shoulder roast (Boston butt)
2 Tbsp olive oil
2 (12-oz) bottles beer
1 Tbsp chopped canned chipolte peppers in adobo sauce plus 1 Tbsp adobo sauce
1 tsp ground cumin
1 large onion, chopped
1-LB dried black beans, rinsed
1-1/2 tsp kosher salt

For garnish:
1/2 cup sour cream
1/2 cup store-bought refrigerated fresh salsa
1/4 cup chopped fresh cilantro

15-Bean & Tomato Soup | Slow-Cooker Quick Fixes




15-Bean & Tomato Soup ingredients
Makes 12 servings
1 (20-oz) pkg 15-bean soup mix
4 bacon slices
2 cups refrigerated prechopped onion
1/2 cup chopped carrot (about 1 small)
2 garlic cloves, pressed
1/2 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp freshly ground pepper
2 (32-oz) containers chicken broth
2 (14.5-oz) cans diced tomatoes with balsamic vinegar, basil and oil, undrained - substitute diced tomatoes with basil, garlic and oregano

Garnish: 
Shaved Parmesan
Fresh rosemary

Black-eyed Pea Soup | Slow-Cooker Quick Fixes


Black-eyed Pea Soup ingredients
Makes 6 to 8 servings
1 (16-oz) pkg dried black-eyed peas
6 bacon slices
1 (8-oz) container refrigerated prechopped onion
1 medium red bell pepper, chopped
1 (48-oz) container chicken broth
1 Tbsp jarred minced garlic
1 (14.5-oz) can diced Ro-Tel, undrained

Garnish: 
Chopped green onions

Vegetable Tortellini Soup | Slow-Cooker Quick Fixes


Vegetable Tortellini Soup ingredients
Makes 6 servings
2 (8-oz) pkgs refrigerated pre-chopped celery, onion and bell pepper mix
1/2 tsp pepper
1 medium zucchini, coarsely chopped
1 (32-oz) container chicken broth
1 (16-oz) pkg frozen baby corn, bean, pea and carrot mix
1 (15.5-oz) can cannellini beans, drained
1 (14.5-oz) can diced tomatoes with basil, oregano and garlic, undrained
1 (9-oz) pkg refrigerated cheese tortellini

Garnish: 
Shredded Parmesan cheese

Notes: Try substituting spinach- or chicken-filled tortellini, or ravioletti (ravioli that just fits in your spoon).

Moroccan Lentil Soup | Slow-Cooker Quick Fixes


Moroccan Lentil Soup ingredients
Makes 8 servings
1 cup dried lentils
2 cups refrigerated cubed peeled butternut squash
2 cups water
1 cup sliced carrots
2 tsp ground turmeric
1 tsp ground ginger
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp ground cinnamon
Pinch of saffron threads
2 (14.5-oz) cans diced tomatoes, undrained
1 large onion, chopped
3 garlic cloves, minced

Roasted Mushroom Soup with Sourdough Croutons | Slow-Cooker Quick Fixes


Roasted Mushroom Soup with Sourdough Croutons ingredients
Makes 6 to 8 servings
4 (4-oz) pkgs sliced fresh gourmet mushroom blend
2 (8-oz) pkgs sliced fresh mushrooms
4 Tbsp olive oil (divided use)
1 tsp kosher salt
1/2 tsp freshly ground pepper
2 (8-oz) containers refrigerated prechopped celery, onion and bell pepper mix
1 Tbsp jarred minced garlic
1 cup dry white wine
2 cups vegetable broth
1/2 tsp ground sage
1/4 tsp ground nutmeg
1 cup heavy cream (Half & half will work; soup will not be as thick.)
1/4 cup all-purpose flour
4 (1-inch-thick) sourdough bread slices, cut into 1-inch cubes

Garnish
Chopped fresh chives

Directions
Active Time: 15 minutes
Total Time: 3 hours 27 minutes
Broil mushrooms
Placing oven rack 5.5-inches from heat source, preheat broiler.

Spread mushrooms in single layer on aluminum foil-lined rimmed baking sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Broil until browned, about twelve (12) minutes.


Sauté and heat aromatics on stovetop
Heat 1 Tbsp oil in skillet over Medium-High heat. Add celery mixture and garlic; sauté for three (3) minutes.

Stir in wine and cook until reduced by half, about five (5) minutes.


Simmer soup in slow-cooker for three hours
In 5-quart slow cooker, combine mushrooms and juices, onion mixture, broth, sage and rosemary. Cover and cook on High for three (3) hours.


Thicken soup with dairy and slurry
Stir cream into soup. Be careful that the soup is hot but does not boil.

Stir together flour and 1/4 cup water until smooth; stir into soup. Cover and cook until thickened, about fifteen (15) minutes more.


Prepare croutons during last thirty minutes
Preheat oven to 350ºF. Toss bread cubes with remaining 1 Tbsp olive oil; place on a baking sheet and bake in the preheated oven for ten (10) minutes.


Serve
Garnish, as desired and serve warm.

Butternut Squash Soup with Vanilla Bean | Slow-Cooker Quick Fixes


Butternut Squash Soup with
Vanilla Bean ingredients
Makes 6 servings
3 (11-oz) containers refrigerated cubed peeled butternut squash (6 cups), chopped
1 cup refrigerated prechoppd onion
1 Braeburn apple, peeled and coarsely chopped
1-1/2 cup apple cider
1 cup chicken broth
1 vanilla bean, split lengthwise
1 rosemary sprig
1/2 cup whipping cream
1/4 tsp salt

Garnish:
Fresh rosemary
Additional whipping cream

Loaded Potato Soup | Slow-Cooker Quick Fixes


Loaded Potato Soup ingredients
Makes 8 servings
4-LB new potatoes, peeled and cut into 1/4-inch thick slices
1 small onion, chopped
2 (14-oz) cans chicken broth
2 tsp salt
1/2 tsp pepper
2 cups half-and-half

For toppings:
Shredded Cheddar cheese
Cooked and crumbled bacon
Sliced green onions

Corn & Potato Chowder | Slow-Cooker Quick Fixes


Corn & Potato Chowder ingredients
Makes 4 to 6 servings
1- LB baking potatoes, peeled and cut into 1/4-inch cubes (about 2 cups)
1 (14.75-oz) can cream-style corn
1 (14.5-oz) can diced tomatoes
1 (14-oz) can chicken broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 cup whipping cream
1/4 cup butter

Garnish:
4 bacon slices, cooked and crumbled
Chopped green onions

Creole Shrimp and Grits | Louisiana Cookin'

This recipe was created by Chef Keith Frentz of LOLA in Covington for Louisiana Cookin's 2009 Chefs to Watch awards dinner.


Photo and recipe via Louisiana Cookin'

Creole Shrimp and Grits ingredients
Makes 6 servings
For grits:
4 ears corn, roasted
6 cups water
2 cups heavy cream
2 Tbsp salt
1/4 cup butter
2 cups grits
1/2 cup Parmesan cheese

For shrimp:
36 Louisiana shrimp (16–20 count)
4 Tbsp butter
Parmesan cheese, for garnish
Green onions, for garnish

For Creole tomato sauce:
4 Tbsp olive oil
1 carrot, diced (about 1 cup)
1 yellow onion, diced (about 1 cup)
1 bell pepper, diced (about 1 cup)
2 stalks celery, diced
4 cloves garlic, minced
1/4 cup tomato paste
2 cans tomato sauce
2 (15-oz) cans crushed tomato
1/3 cup vinegar
1 cup shrimp stock or water
Salt, to taste
Pepper, to taste
Thyme, to taste
Parsley, to taste

Wild Mushroom Pasta Alfredo with Walnuts | Slow-Cooker Quick Fixes


Wild Mushroom Pasta Alfredo with Walnuts ingredients
Makes 8 servings
2 (15-oz) jars Alfredo sauce
2 (9-oz) pkgs refrigerated wild mushroom agnolotti pasta
1 cup (4-oz) shredded Parmesan cheese
4 cups grape tomatoes
1 cup walnut halves, toasted
Freshly ground pepper
4 cups baby spinach

For garnish:
Additional Parmesan

Coconut Shrimp & Rice | Slow-Cooker Quick Fixes

Lemon grass paste, made from pulverized lemon grass stalks, is key to the flavor of this recipe. It comes in a plastic tube and is found in the produce section (more info), or you can make your own using Martha Stewart's recipe. 

Southern Living Magazine editors suggest serving green tea and orange sorbet for dessert.


Coconut Shrimp & Rice ingredients
Makes 4 to 6 servings
2-1/2 cups chicken broth
2 cups uncooked converted rice
3 Tbsp fish sauce
1 Tbsp chopped fresh ginger
1 Tbsp lemon grass paste
1/2 tsp salt
2 garlic cloves, pressed
1 (13.5-oz) can coconut milk
1 medium size red bell pepper, sliced
1-1/2 LBS peeled cooked shrimp
1 cup diagonally sliced fresh snow peas

Garnish:
Lime wedges
Chopped fresh cilantro

Three-Cheese Broccoli Soup | Slow-Cooker Quick Fixes

Stirring the cheese cubes into the soup first helps the other cheeses melt smoother when they're added. 



Three-Cheese Broccoli Soup ingredients
Makes 8 servings
1/4 cup butter
1 large onion, chopped
1/4 cup all-purpose flour
1 (12-oz) can evaporated milk
1 (32-oz) container chicken broth
1/4 tsp salt
1/2 tsp freshly ground pepper
1 (14-oz) pkg frozen baby broccoli florets
1 (8-oz) pkg Velveeta, cubed
1-1/2 cups (6-oz) shredded extra-sharp Cheddar cheese
1 cup shredded Parmesan cheese

Garnish:
Shredded extra-Sharp Cheddar

Directions
Active Prep: 15 minutes
Total Time: 4 hours 15 minutes
Melt butter in large skillet over Medium-High heat. Add onion and sauté 4 minutes, or until tender.

Stir in flour. Cook, stirring constantly, 1 minute. Gradually stir in milk until smooth. Pour milk mixture into lightly greased 4-quart slow cooker.

Stir in broth and next 3 ingredients. Cover and cook on Low for 4 hours, or until bubbly.

Add cheese cubes, stirring until cubes melt. Add Cheddar and Parmesan, stirring until cheeses melt.

Garnish, if desired. Serve immediately.


Adapts Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).


Page Last Updated 29 March 2015

20 November, 2010

Chef recipes for Stuffed Mushrooms

This post contains three chefs' appetizer recipes and/or links for stuffed mushrooms. View tips for selecting and handling fresh mushrooms.
Photo and recipe via Food Network

Ina Garten's Sausage-Stuffed Mushrooms
Makes 16 (or 6 to 8 servings)
16 extra-large white mushrooms
5 Tbsp good olive oil (divided use)
2-1/2 Tbsp Marsala wine or medium sherry
3/4-LB sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5-oz mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2-1/2 Tbsp minced fresh parsley leaves
Salt and freshly ground black pepper


Directions
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Preheat the oven to 325ºF.

Remove the stems from the mushrooms and chop them finely. Set aside.

Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned.

Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally.

Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy.

Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer.

Bake until the stuffing is browned and crusty, about 50 minutes.

View original recipe.




Kristine Schug's Mushrooms Stuffed with Gorgonzola & Herbs
Makes 24 to 30 pieces
2 pkgs large domestic mushrooms (24-30 mushrooms)

For filling:
1/3-LB Gorgonzola cheese (5-6 oz.), at room temperature
1/2-LB cream cheese, at room temperature
1/4 cup scallions, chopped
2 Tbsp fresh rosemary or thyme (or both!), finely chopped
1/4 tsp freshly ground black pepper
1/4 cup broth (any type)
Large pinch sea salt
A few grindings of fresh black pepper
1/4 cup red wine (any varietal)

For garnish:
1/2 cup fresh parsley, chopped

Notes:  Chef Kristine says, "These mushrooms can be eaten as 'finger food' although they are a little messy.  Offering a small appetizer fork is best for this recipe."

Also, "The cheese filling can be prepared a few days in advance. Store in plastic container in refrigerator up to 4 days. Bring to room temperature before using."

14 November, 2010

Ravioli Lasagna | Slow-Cooker Quick Fixes

Use your favorite pasta sauce for this Ravioli Lasagna recipe.


Ravioli Lasagna ingredients
Makes 4 - 6 servings
1-LB ground round
1 cup refrigerated pre-chopped onion
2 garlic cloves, minced
1 (24-oz) jar Newman's Own Pasta Sauce
1 (25-oz) pkg frozen cheese-filled ravioli (do not thaw)
1 (8-oz) pkg shredded Italian six-cheese blend

Cajun Dirty Rice | Slow-Cooker Quick Fixes

There's a lot of liquid in this recipe to start with, but the tomatoes and vegetables produce just enough to steam the rice. ~Editors, Southern Living Magazine 

Slow-Cooked Cajun Dirty Rice ingredients
Makes 8 servings
1 LB lean ground beef
1 LB ground pork sausage
2 tsp Cajun seasoning
2 (8-oz) pkgs refrigerated prechopped celery, onion, and bell pepper
2 cups uncooked converted long-grain rice
1/4 tsp ground red pepper
1 (10-oz) can Ro-Tel diced tomatoes with green chiles, undrained
1 cup chicken broth

13 November, 2010

Crisp Waldorf Boats

Crisp Waldorf Boats ingredients
Makes 14 appetizer servings
Large celery stalks
1 apple, chopped
1/2 cup walnuts, finely chopped
1/3 cup mayonnaise
2 Tbsp seedless raisins, chopped
1 tsp lemon juice

Teeny Turkeys | Disney Family Fun

Looking for a fun snack that will tide over the kids until the big feast? These bite-size birds are easy to make and sure to be gobbed up.


Teeny Turkeys ingredients
Cocktail pumpernickel bread
Vegetable cream cheese

For garnish:
Peas (eyes)
Red pepper
Pepperoni
Cheese
Cashew
Slivered almond
Parsley

12 November, 2010

Carmelized Onion & Goat Cheese Bread | Southern Living


Caramelized Onion & Goat Cheese Bread ingredients
Makes 10 to 12 servings
1/2 cup chopped pecans
1 Tbsp butter
1 medium-size sweet onion, halved and thinly sliced
1/2 tsp sugar
1 large garlic clove, minced
1 (10.5-oz.) goat cheese log
1/8 tsp salt
1/8 tsp pepper
1 (8.5-oz.) loaf French bread baguette, cut in half lengthwise
1/2 cup honey

09 November, 2010

Menu Ideas: Thanksgiving Dinners 2010

Menu 1
Kate Merkel & Sara Quessenberry at realsimple.com
November, 2010




Pinot Gris
Zinfandel


Menu 2
November, 2010




Chenin Blanc Viognier
Barbera d'Alba


Menu 3
November, 2010





Muscat
Pinot Noir


Menu 4
November, 2010






Potatoes Foster


Potatoes Foster ingredients
Makes 6 servings
2.5-LBS potatoes,  peeled
2 medium onions, chopped
6 Tbsp butter
3 cups shredded cheddar cheese
2 cups sour cream
Salt and pepper, to taste
Few dashes of Tabasco® Pepper Sauce or Worcestershire Sauce®, if desired

07 November, 2010

Salsa Chicken with Black Beans (2)

Salsa Chicken with Black Beans ingredients
Makes 4 servings
1 medium Italian sweet red onion, sliced
Lemon Pepper
Granulated garlic
4 frozen boneless chicken breasts
1 bay leaf
1 (15.5-oz) can black beans, drained
1 bean can of liquid (I used 1/4 Cabernet and 3/4 water)
1/2 (48-oz) container Rojo's Pico de Gallo (all natural salsa)
1 (8-oz) pkg cream cheese

06 November, 2010

Black Forest Oatmeal Cookies | Pillsbury

Image via Pillsbury

Black Forest Oatmeal Cookies ingredients
Makes qty??
1 cup Crisco® Butter Shortening or 1 stick Crisco® Butter Shortening Sticks
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1-2/3 cups Pillsbury BEST® All Purpose Flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3 cups quick oats (not instant or old fashioned)
1 (6-oz) white chocolate baking bar, coarsely chopped
3 (2-oz) semi-sweet chocolate baking bars, coarsely chopped
3/4 cup coarsely chopped candied or dried cherries
1/2 cup sliced almonds

01 November, 2010

Cranberry Relish with Grapefruit and Mint | Bon Appétit




Cranberry Relish with Grapefruit and Mint ingredients
Makes about 3 cups
2 large Ruby Red Grapefruits, preferably organic
1 cup sugar
1 cup water
2.5 cups fresh cranberries, about 10-ozs
2 Tbsp chopped fresh spearmint

Garnish
Spearmint chiffonade


Directions
Prepare fresh fruit
Thoroughly wash the grapefruits and cranberries to remove dirt (and any pesticides).

Use a vegetable peeler to remove long strips of the yellow-color peel from one grapefruit. Be careful to avoid cutting any of the white part because it is bitter and will ruin the desired grapefruit flavor.

Use kitchen shears to cut the strips of peel into (2-inch by 1/8-inch) lengths; you should have about 1/2 cup.

Juice the grapefruits and remove the seeds. Measure out 1 cup juice.


Prepare syrup
In a medium saucepan, stir sugar and water over Medium heat until the sugar dissolves. Add the 1/2 cup grapefruit peel and bring to a boil. Reduce heat; simmer until the peel is soft, about fifteen (15) minutes.


Cook the fruit
Add the 1 cup fresh grapefruit juice and the cranberries to the syrup and bring to a boil. Reduce heat and simmer until berries start to burst, about ten to fifteen (10 to 15) minutes.  Transfer to a medium bowl and stir in mint.


Refrigerate
Cover bowl of relish and chill until cold. Can be made three (3) days ahead. Refrigerate until serving.


Very slightly adapts Zarubin, Lora. "Make Ahead Makes It Easy.” Bon Appétit, Condé Nast, Nov. 2008. Print. 154.


You might like
Grapefruit Bitters

Index
cranberry
Thanksgiving

Page Last Updated 8 May 2015