Jack O Lantern Chocolate Chip Cookies
6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.
1 pound white asparagus spears, rinsed and trimmed
3 cloves garlic, minced
Kosher salt to taste
Ground black pepper to taste
Juice from 1/2 lemon or lime
Extra Virgin Olive oil
Preheat oven to 400°
In a roasting pan drizzle olive oil.
Place asparagus in pan and drizzle liberally with olive oil.
Top with the minced garlic, salt, and pepper.
Roast for 10 minutes, until tender when pierced with a fork.
Remove from oven, squeeze fresh lemon or lime juice over the top and serve.
*Adding pieces of pimento or red pepper to the tips of the asparagus will look like fingernails.
Ghoulish Caramel Apples
This recipe can be for the kids, but you will have much more fun making these for adults, Use any ingredients you think would taste good on an apple. I keep dipping them until i can barely lift them..
You will need:
10 tbsp. water might need a little more to get the melting going..
12 firm apples ( get Big ones)
chopped nuts (optional)
Chopped Raisins (Optional) Frosted Flakes,
4 tablespoons virgin olive oil
1 1/2 cups chopped sweet onion
2 cups diced small white potatoes
1 cups chopped fennel
2 tsp. fresh parsley
Roasting Pumpkin Seeds
Rinse pumpkin seeds under cold water and remove all of the pulp and strings.
Place the pumpkin seeds in a single layer on an oiled baking sheet, moving them around with a flat utensil to coat. If you want to eleminate some calories use a non-stick cooking spray instead of the oil.
Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, check and stir after 10 minutes.
Let cool and store in an air-tight container till ready to eat.
You can spice these up using your favorite spices.
A Side of Eye Balls
8 hard-boiled eggs (Jumbo)
1/2 cup plus 2 Tbs. mayonnaise
1 tsp. brown mustard
1 tsp. paprika
8 pimento-stuffed jumbo green olives
Cut through the center of the hard boiled egg about 1/3 of the way from the tip, just enough to scoop out yolk. Place cooked yolk in a bowl and mash with a fork. Stir in mayonnaise, paprika and salt to taste. Mix thoroughly and fill egg white eye socket with mixture. Smooth yolk mixture. Press olive into yolk mixture so pimento is facing outward. Cut just enough of the other end of egg to create a flat surface to stand egg on. Serve upright.
6 clove garlic
6 teaspoon extra virgin olive oil
Remove the outer papery covering of the garlic. Slice off the top of the clove so most of it is exposed. Place on a square of aluminum foil for easy cleanup, or a small baking dish. Drizzle the oil over the cloves. Cover with foil or lid.
Preheat the oven to 425F.
Roast for about 45 minutes, until the garlic is completely soft and lightly browned. Separate the cloves into individual sections, allowing your family and friends to squeeze out the softened garlic. You can also squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator
Witches Eyes Mud Bars
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels,
1/2 cup chopped walnuts
1 cup Halloween candy Corn ( For the Eyes)
Prep:20 minsCooking:20 minsLevel:EasyCooling:20 minsYields:36 bars (3 dozen)
These chewy, chocolate-filled, chocolate and candy corn topped will be a ghoulish treat for the whole family!
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
1 large egg
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 2 cups morsels and nuts. Spread into prepared baking pan.
BAKE for 20 to 23 minutes. Remove pan to wire rack. . Let stand for 5 minutes Place Candy Corn for eyes Cool completely in pan on wire rack. Refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars. Makes about 36 bars
A ghoulish Halloween treat to scare the Ghost and Goblins into the Holiday season. A special one for the Momma and Poppa Ghosts and the rest for the little Ghosts, Goblins and the entire family! Muu HAAAAA! Muu HAAAA!
Vampire’s Red Eye Martini
1.5 ounces vodka
5 ounces Chambord
Daily’s™ Rasberry Daiquiri Mix
1 ounce cranberry juice
Pour over ice into a double martini glass.
Optional: Coat rim of glass in sugar.
7 tbsp. sweet butter
|TO MAKE THE PIECRUST:
In the bowl of a food processor fitted with a metal blade, pulse the flour, salt, butter and vegetable shortening until the mixture resembles a coarse meal. Sprinkle with the ice water and pulse until the dough starts to come together, being careful not to let the dough form a ball. Remove the dough and press it into two disks. Cover with plastic wrap and refrigerate while you make the filling. TO MAKE THE FILLING:
In a large saucepan, sauté the onions and celery in the olive oil over medium heat until soft. Add all the vegetables, and the chicken, turkey or ham, and set aside. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the stock until the sauce is smooth. Bring to a boil, whisking constantly. Reduce the heat and simmer, stirring occasionally, for 5 to 7 minutes. Add the pepper and salt. Pour the sauce over the meat and vegetables. Then pour the mixture into 10 individual ovenproof bowls or two 9-inch pie pans. Preheat the oven to 400 degrees. Roll out the piecrust on a lightly floured surface. Cover the 10 (or two) pies with the dough. Use a cookie cutter to cut spiders, bats, or pumpkins out of scraps of piecrust. Lightly brush the egg onto the piecrusts and place a character on top. Bake for 20 to 40 minutes, or until the crust is browned and the filling bubbles. It's a good idea to place a cookie sheet below the pies to catch any drips. Makes 10 to 12 servings.
Bread pudding comes in many different variations..
- 2 Tablespoons melted butter ( cooking spray can be substituted)
- 2 Tablespoons Olive Oil
- 2 lbs spinach,
- 2 Tablespoons unsalted butter
- 8 medium garlic cloves, mashed to a paste
- 1 1/2 cups heavy cream
- 8 ounces Blue cheese, crumbled (1 cup) (find a Blue that has a heavy marbling for better flavor)
- 1/2 cup thinly sliced scallions,
- 1 shallot thinly sliced
- 4 large eggs, lightly beaten
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper ( 10 - 15 turns on a pepper mill)
- 11/2 pound sourdough bread, crusts removed, cut into 1-inch cubes
Preheat oven to 400ºF.
Brush a shallow, oval baking dish (about 12 by 7 inches) with butter. ( cooking spray)
Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.
Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Blue Cheese and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.
In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes
Bake: Spoon the bread pudding mixture into the pan. Bake in the center of the oven for 25 - 40 minutes or until it is set and golden. Transfer to a cooling rack and let sit for 5 minutes.
Just a note, We made this cheesecake this year.. it was my first cheesecake ever, it was not hard to do but it was fantastic.. We highly recommend adding this to your holiday arsenal.. I really like Old Grand Dad.. But he bourbon is your choice.. Don't forget to have a few shots..Makes it much more enjoyable
Pumpkin Bourbon Cheesecake
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
3 cups whole wheat organic flour
1 tsp. sea salt
1/3 cup vegetable oil
1 cup warm water
Directions: combine flour, salt, vegetable oil in a large bowl. Add the water until it forms a dough. Take 1 to 2 inches of dough and knead the dough into a ball. Flatten dough with your hands or rolling pin. Use a flat pan on medium heat and place tortilla on pan. Let cook until there are brown spots and turn over to do the same on the other side.
- 1/3 cup semisweet chocolate chips
- 4 ounce cream cheese- can make it low fat cream cheese too
- 1-16 ounce package powdered sugar, sifted
- 1/4 cup unsweetened cocoa
- 1/4 cup additional powdered sugar
Cut mixture into 48 squares. Roll each square into a ball and place on wax paper. Roll balls in unsweetened cocoa. Melt a few more chips and drizzle each ball. Serve at room temperature.
Ginger Peanut Chipotle Soup
A fusion of flavors that gurantees warmth on a snowy day, this is a delicious and hearty winter soup.
Pasta with Sun Dried Tomatoes
1 1/2 Tbsp. of grapeseed oil, divided
1/4 cup of pine nuts
1 cup of sun dried tomatoes, dry-packed - not in oil
1 cup of boiling water
6 cloves of garlic, pressed
1/4 tsp. red pepper
1/4 tsp. sea salt
1/4 tsp. granulated black pepper
1 1/2 Tbsp. dried Italian seasoning
1/2 pound whole-grain fettuccine
1 ounce freshly ground Parmesan cheese
Heat 1/2 Tbsp. of grapeseed oil over medium heat
in a small skillet. Add pine nuts and saute, stirring
frequently until lightly browned. Place in small bowl
and set aside.
Place tomatoes in a small bowl. Cover them with the
boiling water and allow them to soak until tender.
Drain the tomatoes, reserving the liquid.
Coarsely chop the tomatoes and set aside.
Heat the remaining grapeseed oil in the skillet over
medium heat. Add the garlic, chopped tomatoes, salt,
red and black pepper as well as the Italian seasoning.
Stir frequently, until garlic is lightly browned.
Add the reserved tomato liquid to the mix and simmer
on low heat. Meanwhile, cook the pasta al dente according
to package directions. Drain the pasta and gently toss
with the "sauce" from the skillet mix.
Stir gently to mix thoroughly and absorb as much of the
liquid as possible.
Top each serving with pine nuts and a sprinkle of Parmesan
Delicious! This particular recipe makes about two servings.
For more great Vegetarian Recipes www.not-just-recipes.com
Prep Time 20 minutes or less
3-5 lb brisket
salt,pepper. garlic powder,onion powder, lemon pepper, coriander spice
2 beef boullion cubes*
This recipe is one of the Quickest,Simplest and Easiest that I have made.Guaranteed no one in the family will turn up their nose when you are ready to serve. Make a lot because cold meatloaf sandwiches are just as good!
One Pan Meatloaf
SPROUTED TURKEY ON PUMPERNICKEL
russian dressing or thousand island dressing
Thanksgiving Pumpkin Seed Salsa
1 cup raw pumpkin seeds( you can use the prepackaged, skip the salt)**
2 cloves garlic, chopped
1 jalapeno pepper, coarsely chopped (remember to remove seeds!)
1 chipoltle pepper chopped
3 Tbsp. safflower oil
1 onion, chopped
1 28-ounce can organic diced tomatoes
Fresh cilantro1 tsp. sea salt**
Heat a large, dry skillet over high heat and add pumpkin seeds, garlic and jalapenos,chipoltles. Stir until toasted and the seeds begin to pop, about 1-2 minutes. Add the oil and onion and saute until the onions are translucent. Add the tomatoes and cilantro, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Season with salt. Set aside to cool.
Transfer to a food processor and puree in batches until smooth. Serve room temperature.
Fresh Blueberry and Cranberry Relish
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, for about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.
Makes 12 1/4 cup servings
Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0
As a side on traditional holiday dinner plates.
Poured over turkey, pork or ham.
Over vanilla ice cream, sorbet, or frozen yogurt.
Added to a turkey and cream cheese sandwich to freshen up leftovers.
Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor
This is a a great non dairy dessert with a creamy texture.Relatively simple to make,
- 1 cup water
- 1 cup sugar
- 6 ounces bittersweet chocolate
Spicy Asian Shrimp Simply and Easy to prepare, makes a great meal or appetizer
- 2lbs jumbo shrimp peeled and deveined ( can be cooked with shell on and peeled later)
- 3 tbs lemon juice
- salt and pepper to taste
- 1/2 can beer
- 4 medium garlic cloves
- 1/8 tsp red pepper flakes
- 1/4 cup orange juice
- 3 TBS minced fresh ginger
- 2 TBS extra virgin olive oil
- Chop garlic and let sit for 5 minutes to enhance their health-promoting properties.
- Peel and devein shrimp. or could with shell and peel when you eat them
- Rub shrimp with salt and pepper.
- Heat beer over medium-low heat in a stainless steel skillet
- When beer begins to steam, add shrimp, red pepper flakes, orange juice,and ginger and sauté. Stir frequently. After 3 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cookng time. They become tough if overcooked.
- Serves 4
Caramel Pumpkin Seeds1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted preparation
Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
1/2 cup Avión Silver Tequila or Tequila of your choice
1/4 cup fresh lime juice
1/4 cup Cointreau Liqueur
1/2 cup extra virgin olive oil
4 teaspoons minced garlic
2 teaspoons freshly ground black pepper
1 1/2 teaspoon kosher salt
6 (8 ounce) wild salmon steaks or fillets
1/4 cup chopped cilantro (use parsley, oregano or basil if you don’t care for cilantro)
1 pound mixed field greens
Mix together all ingredients, except salmon, field greens, and dressing in large flat dish. Add salmon to marinade; turn several times to coat. Cover and refrigerate for 1 hour (or longer), turning salmon over after an hour.
Grill salmon on oiled hot grill, turning several times during cooking, about 6 to 10 minutes per inch of thickness. Can be served warm or chilled on a bed of mixed field greens, topped with dressing, (see recipe below).
1/4 cup Roses Lime Juice
1/2 cup honey
2 cups virgin olive oil
1 cup apple cider vinegar
2 gloves fresh garlic
1 tsp. dry mustard
salt and pepper to taste
Makes 6 servings
A good cranberry relish can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once.
Combine cranberries, sugar, orange juice, and both zests in a medium saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. ( depending on the cranberries you may need additional sugar)
Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer until thickened and cranberries are beginning to fall apart, about 20 to 25 minutes. Spoon into a heatproof serving bowl.
Drain grapefruit segments, discarding any accumulated juices, and stir into cranberry sauce. Cool to room temperature, cover, and refrigerate until ready to serve. Serve cold or at room temperature.
This Pumpkin Bread Recipe is actually my wife Diane's. It is really easy to make and by far the best pumpkin bread we have ever tasted..Moist and delicious! This recipe will become a holiday favorite and will become part of the Holiday tradition to pass down thru the generations. We normally double or triple the recipe. Great for holiday gifts and you will eat way to much.. Enjoy!!
with Maple Icing
Serves 16; 1 slice per serving
3 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder
with Summer Tomato Soup
Camembert, a cow milk cheese from
Normandy, has a delicious
mushroomy finish which gives
flavor and balance to the bread and
the tomatoes. Yield: 5 portions
10 each Favorite bread, sliced ¼ inch
¼ cup Olive oil
2 tsp. Black pepper, freshly cracked
16 ounces Camembert (or Brie) cheese, sliced ¼
inch thick, about 16 slices
½ cup Extra virgin olive oil
1 each Onion, sliced
2 cloves Garlic, crushed
2½ lbs. Tomatoes, ripe, cored and chopped
12 each Fresh basil leaves
to taste Kosher salt and cayenne pepper
1. for the sandwiches: Heat the olive oil and cracked pepper over
low heat. Turn off and let infuse for 10 minutes.
2. To assemble, lay the sliced cheese on half of the bread slices
making sure the cheese comes all the way to the edge of
the crust. Lay the top slice on each of the sandwiches and
move them together so they are crust to crust. Cover all the
sandwiches with a layer of plastic wrap and place a medium
cutting board on top of the sandwiches to gently weigh them
down for 15 minutes.
3. Using a pastry brush, thoroughly brush the surface of both faces
of the sandwich with the pepper oil.
4. Preheat a Panini griddle on low or a medium sauté pan over low
heat. Wipe surface with a little oil. Place the sandwiches in the
press or in the sauté pan and cook until slightly browned, about
2 to 3 minutes per side until the cheese is melted. Keep the heat
low so you do not burn the bread.
5. for the tomato soup: In a medium saucepan, combine the olive
oil, onions, and garlic and cook over low heat together for about
20 minutes, or until the onions are soft and translucent. Add the
tomatoes and cook another 15 minutes.
6. Add the stock and basil leaves and bring to a simmer. Cook gently
for 20 minutes to develop the flavor.
7. Strain the soup into a large bowl through a china cap or other
fine strainer, or a food mill, to remove seeds, skins, and basil.
Season passed soup to taste with kosher salt and cayenne pepper.
8. Serve the tomato soup hot with the warm sandwiches. Drizzle a
generous amount of the extra virgin oil over the top of the soup
along with a few small basil tops, and enjoy.
Recipe courtesy of The Cheeses of France Marketing Council (www.cheesesoffrance.com) and The Culinary Institute of America
- 1 package of cream cheese or low-fat cream cheese
- 2 cups of shredded cheddar cheese or 2% cheese
-15 pieces of bacon or turkey bacon
Pre- heat over for 350 degrees. Slice open the jalapenos and take out the seeds. Mix softened cream cheese and cheddar cheese together, Place a small spoonful of cream cheese mix into a jalapeno. Close the jalapeno and wrap it with a piece of bacon. Put a toothpick through it to make it stay together. Place on a foil-lined baking sheet and bake for 25-30 minutes.
1 cup chopped walnuts or pecans or mixture of both
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 cup raisins or dried cranberries or a mixture of both
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan lined with aluminum foil for easy clean up.
Bake 40 minutes, stirring carefully every 10 minutes. Let it cool completely before stirring in raisins or cranberries. Store granola in a container or self-sealing plastic bag.
Rich Vegan Fudge Brownies
Makes about 2 dozen
1 1/2 C. walnuts
1 1/2 C. sulfite-free raisins or fresh pitted dates
1/2 C. raw cocoa powder
1/2 tsp. vanilla
pinch of sea salt
Combine all ingredients in a food processor and blend until smooth and balled up.
Remove from bowl and press into square glass dish - alternatively, you can shape into one large square block with your hands.
Freeze until firm, then slice and serve.
For more great Vegetarian Recipes www.not-just-recipes.com
8 oz. veggie sausage crumbles
1/4 cup water
1/4 teaspoon sea salt
Dash of hot pepper sauce
1 medium-size tomato, sliced
2 tsp. minced fresh basil or dill or
1/2 tsp dried basil or dillweed
Fresh-ground pepper to taste
In a medium-size non-stick skillet, cook sausage over
medium heat until slightly browned. Meanwhile whisk
eggs with water, salt and hot-pepper sauce in a medium-
size bowl until blended. Pour over sausage. Reduce heat
to low, cover and cook about 10 min. or until eggs are
set. Arrange tomato slices on top; sprinkle with basil
and pepper. Cover and cook 2 more minutes to heat the
When ready to serve, slice and remove from skillet with
a pancake turner. Serve with sliced fruit (apple, pear or
Note: If you can't find sausage crumbles use Morningstar sausage
patties. Break 'em up in small pieces.
check out our friends at www.not-just-recipes.com for more great vegetarian recipes!
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 eggs, at room temperature
After the big meal, and dessert, and a few other picking times, Make sure you leave room for the Traditional Bobby!
The Traditional Bobby
a good hard roll
turkey (turkey can be replaced with any vegetarian or vegan substitute).
cranberry sauce or cranberry jelly
Pumpkin Soup with Balsamic Caramelized Pears
4 Tbsp. olive oil
1 medium pumpkin, large-diced, can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped
1 dried chipotle pepper
2-3 Tbsp. pure maple syrup
1 tsp. salt, more to taste if necessary
4-5 quarts filtered water
1 small piece cheesecloth
2-3 pears, diced
1 Tbsp.canola oil
2 Granny Smith apples, pared and sliced
2 Bosc pears, pared and sliced
½ cup dried cranberries
½ cup flour
½ cup quick-cooking oats
½ cup light brown sugar
1 tsp. cinnamon
4 Tbsps. butter, unsalted and softened
Vanilla ice cream
Heat oven to 375ºF.
Grease bottom, sides of 8-inch square pan with oil or cooking spray.
Combing apples, pears and cranberries in a large bowl, then transfer fruit mixture to pan.
In medium bowl, stir remaining ingredients except ice cream until well mixed.
Sprinkle mixture over fruit.
Bake about 30 minutes or until topping is golden brown, apples and pears are tender when pierced w/fork.
Serve warm w/cream
FETTUCCINE TURKEY CARBONARA
1 tbsp. Olive oil
2 cloves garlic, smashed and chopped
*1 pound sliced or shopped turkey
1/2 cup dry white wine
1/4 cup grated pecorino cheese
2/3 cup grated Parmesan cheese
1 package cooked fettuccine, hot
Chopped fresh parsley
Freshly ground pepper
Heat oil in saute pan over medium heat. Add garlic and turkey, cook 3 minutes over low heat.
Add Wine And continue cooking 2 to 3 minutes.
Place eggs in a bowl and whisk. Add pepper, both cheeses and mix well. Pour mixture over drained, hot pasta, mix and add salt and pepper to taste. Stir in turkey mixture, sprinkle with parsley and serve.
Serves 4 to 6
*Prosciutto can be used in place of the turkey, (for a traditional carbonara), or eliminated to make this a vegetarian dish.
This is one of those recipes that no matter how much you make, it is never enough. Our family loves them, You can also back off the heat on the peanut sauce if you want to..This can be done on the grill, ( I grill all year round, even in the snow, I just have to shovel the deck off first!) This can be done as a quickie meal/appetizer.
For those of you who look forward to your Thanksgiving Dinner-all year long--with Turkey. The recipes below would make wonderful accompaniments to your meal. And of course to all of our friends and readers who are vegetarian's the options are more plentiful! The recipes below were some of my favorites as a child, but the recipes have now grown up as well. Editors note.. I am not completely sure where these recipes came from or how they got here, but because they looked pretty tasty i thought i would share.. when we changed over our website mysterious content just appeared.. Enjoy
“To Each His Own.” - Cicero
*All vegan, vegetarian and non-dairy products recommended, can be substituted using conventional products.
10 Minute Apple Sauce
6 Gala apples, peeled, cored, and quartered
6 Fuji apples, peeled, cored, and quartered
2 cup unfiltered apple juice
4 tablespoons cognac or brandy or a flavored liquer (such as raspberry or strawberry or apricot)
4 tablespoons butter
6 tablespoons honey
1 teaspoon ground cinnamon
In a microwave-safe container with a lid combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.
1/2 cup olive oil
1/4 cup soy sauce
2 tablespoons of Avión Silver Tequila
1 tablespoon chopped thyme
1 tablespoon fresh rosemary
4 cloves chopped garlic
2 medium zucchini and yellow squash cut in quarters
10 button sized mushrooms
10 cherry tomatoes
I was looking through some old cookbooks looking for a few new Thanksgiving Recipes, I came across this, Lately we have been using a lot of chipotle peppers in our food ..It really can give it a great new taste. So I thought this would really work
Glazed carrots are overcooked and mushy, the glaze is too sugary, and no one really eats the cooked carrots except for your grandmother.. This changes it up a bit and really makes cooked carrots and added treat for Thanksgiving !As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here. Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.) Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some freshly ground black pepper. Enjoy
Glazed carrots are overcooked and mushy, the glaze is too sugary, and no one really eats the cooked carrots except for your grandmother.. This changes it up a bit and really makes cooked carrots and added treat for Thanksgiving !As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here.
Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.)
Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some freshly ground black pepper.
4 tablespoon canola oil
Bloody Marywith or without blood, (vodka)
36 ounces of tomato or vegetable juice
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1/4 to 1/2 teaspoon hot pepper sauce
Mix tomato juice, Worcestershire, horseradish, lemon juice and hot pepper sauce in a pitcher. Chill at least 1 hour before serving.
Pour into ice-filled glasses.
Garnish with celery and olives
1 Bagel (any bagel can be used, but a sweet bagel is not recommended)
2 tablespoons cream cheese
2 slices swiss cheese
Cut the bagel in half. Spread each half with a tablespoon of cream cheese. Put one slice of swiss cheese on each half. Place in the microwave oven for one minute, or for better results place under the broiler for approx. one minute. It is really simply–but really delicious.
-Goat Cheese- small container
-Tuscan bread or sourdough bread- sliced
-jarred red peppers
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 cup raisins
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon. Spread granola in a 15x10 inch baking pan lined with parchment paper for easy clean up.
Bake 40 minutes, stirring carefully every 10 minutes. Let it cool completely before stirring in dried fruits. Store granola in a container or self-sealing plastic bag.
1/2 box (8 oz.) whole wheat Fusilli or Rotini pasta
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup red onion, chopped
Here is a great Breakfast idea to start your day!
Yes, banana French toast may seem like a simple breakfast idea...and it is. But it is also one that provides calcium, manganese and potassium as well as vitamin B6, some vitamin C and some dietary fiber. -
Banana French Toast
2 ripe bananas.
dash of cinnamon in a blender or food processor.
on a non-stick griddle or large skillet.
honey or agave nectar or use maple syrup.
Frozen Hot Chocolate Recipe
This is the original Serendipity
frozen hot chocolate recipe.
*(with one change.)
6 oz. chopped semisweet chocolate
3 cups whole milk, divided
TURKEY GRUYERE MUSHROOM BROIL
4 medium Italian sub rolls
4 tbsp. butter or margarine
*16 ounces turkey, chopped
1/2 pound fresh mushrooms, cleaned and sliced
1/2 pound oyster mushrooms, cleaned and sliced
2 shallots, chopped
1/2 cup sherry
1 tsp. Basil
*2 cups white sauce
2 cups light cream
2 cups grated Gruyere cheese
A pinch of paprika
salt and pepper to taste
Cut rolls in half lengthwise. Hollow insides of rolls by scooping out half of the bread. Toast bread shells in oven, then set aside.
Melt butter in a large frying pan over medium heat. Add turkey and both types of mushrooms, season with salt and pepper and continue to cook on high heat for 6 minutes.
Add shallots, mix and continue cooking for 3 more minutes.
Stir in sherry, seasonings, white sauce and cream. Cook for 5 minutes over low heat. Preheat oven at 400
Arrange toasted rolls on cookie sheet. Spoon in turkey and mushroom mixture, top with cheese and sprinkle with paprika. Brown for 3 minutes in oven and serve.
Serves 4 as a meal ) Serves 8 as a snack or side dish.
* To make this dish vegetarian, simply eliminate the turkey and make the white sauce with vegetable stock.
*White sauce recipe
3 tbsp. Butter
1 shallot, peeled and chopped
3 tbsp. Flour
2 cups chicken stock or vegetable stock
1 cup hot milk
Heat butter in saucepan over medium heat.
When melted, add shallots and cook for 2 minutes.
Mix in flour until there are no lumps and cook for 2 minutes over reduced heat.
Pour in chicken or vegetable stock, mix well and bring to a boil. Pour in milk and cook for 7 minutes over low heat, stirring occasionally.
2 Tbsp. olive oil
2 tsp. fennel
2 tsp. cumin
2 tsp. coriander
2 tsp. ginger
2 tsp. cinnamon
1 tsp. cloves
1 tsp. red pepper flakes
2 tsp Dk brown Sugar
3 quarts pumpkin, 1-2" chunks
2 Tbsp. garlic, fresh and minced
1 tsp. salt, to taste
1 can light coconut milk
2 or 3 cans of vegetable broth
2 limes, juice of
1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.
2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.
3. Add coconut milk and heat gently.
4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.
5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.
6. Garnish with green chives,
Other suggestions: A dab of Sour Cream, grated sharp cheese, or some raisins
Prep Time: 20 minutes
4 tablespoons butter
2 tablespoons olive oil
3 cups yellow onions, sliced thin
3 tablespoons fresh chopped parsley
½ cup Concannon Petite Sirah
Vegetarian Turkey Roast and Stuffing
Stuffed Nut Roast
waxed paper or parchment paper
1 1/2 cups ground pecans
1 1/2 cups ground raw cashews
1 cup bread crumbs
1/2 cup quick cook oats
2 cups finely chopped celery
1 cup finely chopped onion
1/2 cup nutritional yeast
2 tbsp. poultry seasoning
2 or 3 dashes of soy sauce
black pepper to taste
1 1/2 tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 pound broccoli rabe, florets and tender stems coarsely chopped (about 3 cups)
1 teaspoon kosher salt, more to taste
1/4 cup chopped pitted calamata olives
8 large eggs, lightly beaten
4 cups half-and-half or whole milk
1/4 teaspoon ground black pepper
2 pounds homemade or packaged corn bread, cut into
2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese (optional)
6 ounces grated Gruyère cheese (1 1/2 cups).
Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.
Serves 8 to 10 main-course servings or 15 side-dish servings.
For almost 25 years this has been a well kept secret.This is the best chili we have ever had.
What is it?
The Salad Cellars Chili Recipe
2 lbs. ground beef
1 whole clove of garlic peeled and chopped
1 green pepper
1 whole onion
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