7 New Year’s Eve Party Appetizer Recipes ideas

 
New years eve party ideas.

7 New Year’s Eve Party Appetizer Recipes

Over at Kitchen Monki, we’ve created a quick list of other ideas for easy and tasty appetizers that are perfect for any New Year’s Eve party. Whether it’s for a large gathering or small get together, these dishes are sure to please everyone’s taste buds.

Funfetti Cupcakes

If you’re looking for the one can’t-miss appetizer idea, you won’t go wrong with Funfetti Cupcakes! Yes! You heard me right! Cupcakes for appetizers! What’s not to love about that? Festive and delicious, these cupcakes are sure to please. Either make full sized cupcakes or “mini” cupcakes. The cupcakes have a fun, festive feel and you can add a colorful frosting and even more sprinkles on top to really wow your guests.

Homemade Funfetti Cupcakes
Submitted by: Amanda Mohler
Makes: 12 servings
12 full cupcakes/36 mini cupcakes
Ingredients

1 1⁄4 cups Flour
1 1⁄2 teaspoons Baking Powder
1⁄4 teaspoon Salt


Step 1
Sift flour, baking powder and salt together. Set aside.
Ingredients

3⁄4 cup Sugar
6 tablespoons Butter
1 large Egg
1 Egg White
1 teaspoon Vanilla
1⁄2 cup Milk


Step 2
Blend sugar and butter adding the egg and egg white one at a time. Add Vanilla and Milk.
Ingredients

Sprinkles


Step 3
Fold sprinkles into cake batter. Line cupcake pans, and fill. Bake at 350 degrees for 15-17 minutes.

Ham and Cheese Swirls

Easy to make with affordable ingredients, these cheese swirls resemble cinnamon buns. Instead of giving the kids a sugar high however, it is a healthy replacement. Cook time is generally fifteen to thirty minutes.

Ham And Cheese Swirls
Submitted by: Kaleigh Owens
Makes: 6 servings
An easy finger food. Very enjoyable!
Ingredients

2 cans Pillsbury Crescent Rolls, 2 of the 8 oz cans


Step 1
Unroll dough into 8 long rectangles. firmly press perforations to seal.
Ingredients

8 slices 4x7 Thin Slice Ham
5 tablespoons Yellow Mustard, you can also use dijon mustard
2 cups Shredded Swiss Cheese


Step 2
Place ham slices on dough. Spread with Mustard. Sprinkle with Cheese.
Ingredients

1 tablespoon Water
1 Egg, beaten
4 tablespoons Poppy Seeds, or seasame seeds


Step 3
Starting with shore side, rollu p each rectangle. Mix water and egg. Brush outside of roll with egg wash and roll in seeds. Cut each roll into 5-7 slices.

Step 4
Place cut side up on Pam sprayed baking pan Bake in preheated oven (375 degrees) for 15-20 mins or until golden.

Step 5
Remove from cookie sheet. Serve or cool and store covered in layers with wa paper in between. These can be frozen, thaw before reheating. (375 degrees for 5-10 mins) This makes 40-50 swirls.

Bacon Wrapped Crackers

Everybody loves bacon! This is a very easy recipe, but, can take around 45 minutes to make. However, there are only three ingredients: crackers, bacon, and Parmesan cheese. Yummy!

Bacon Wrapped Crackers
Submitted by: Erin Holmes
Makes: 1 servings

Step 1
Heat oven to 325-350.
Ingredients

1 package Club Crackers


Step 2
Lay crackers (as many as you want) face up on a wire rack cookie sheet lined with foil.
Ingredients

1 pound Thin Sliced Bacon, (or more depending on number of crackers)
Grated Parmesan Cheese


Step 3
Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Step 4
Bake for 45 minutes or until bacon is crispy.

Crepes

For a sweet (literally) appetizer, some classic crepes are perfect for a New Year’s Eve party. Each one only take a few minutes to make and can be topped with fresh fruit and a little bit of powered sugar—a very light appetizer that is also great for people with a sweet tooth.

Crepes
Submitted by: David Nash
Makes: 1 servings
Wonderful french snack and breakfast
Ingredients

2 Eggs
1⁄2 cup Milk
1⁄2 cup Water
1⁄2 teaspoon Salt
1⁄2 tablespoon Butter
1 cup Flour


Step 1
whisk everything in a bowl until smooth, the batter will be watery

Step 2
Use a non-stick frying pan, heat the batter and then swirl so the batter covers the pan

Step 3
When the batter loses its shine turn the crepe over

Step 4
flip the crepe over

Step 5
the other side only takes 30 seconds.

Step 6
Place the fillings a quarter of the way down the crepe

Step 7
roll the crepe

Sweet and Spicy Popcorn

Easy, casual, and simple. Popcorn is a light snack perfect for New Year’s and also a great finger food for the kids with a bit more flavor than regular popcorn. Like the title says, the popcorn has a sweet taste and then a bit of a spicy aftertaste.

Sweet and Spicy Popcorn
Submitted by: Kathleen Kwiecien
Makes: 4 servings
Per Serving: 55 Calories, 5g Fat (2g Sat.), 8mg Chol., 4g Fiber, 3g Protein, 19g Carb., 199mg Sodium
Ingredients

1 package Natural Microwave Popcorn, 3.5 oz (not the buttered kind)


Step 1
Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.
Ingredients

2 tablespoons Dark Brown Sugar
1 tablespoon Unsalted Butter
1⁄2 teaspoon Chili Powder


Step 2
Put the sugar, butter and chili powder in a microwaveable bowl; microwave on medium (50% power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn, and toss to evenly coat. Cool. Transfer to a sealed container.

Artichoke and Spinach Dip

Though this will take a bit more time than the rest of the listed recipes, it is certainly a favorite at any party and also perfect for those cold, winter nights! Just add some tortilla chips for dipping.

To finish off the list, here’s a great recipe that is perfect for both cold nights and New Year’s parties on top of being a unique appetizer people are sure to love. However, like the artichoke and spinach dip, this is a recipe which will take a bit more time to finish. However, the end result will be absolutely delicious and a cute appetizer.

Cheesy Spinach and Artichoke Dip
Submitted by: Kathleen Kwiecien
Makes: 22 servings
Serving Size: 2 tablespoons. Per Serving: 60 Calories, 4.5g Fat (1.5g Sat.), 10mg Chol., 1g Fiber, 3g Protein, 3g Carb., 190mg Sodium
Ingredients

14 ounces Canned Artichoke Hearts, drained, finely chopped
10 ounces Frozen Chopped Spinach, thawed, well drained
3⁄4 cup Grated Parmesan Cheese
3⁄4 cup Reduced Fat Mayonnaise
1⁄2 cup 2% Milk Shredded Mozzarella Cheese
1⁄2 teaspoon Garlic Powder


Step 1
Heat oven to 350°F. Mix ingredients; spoon into 9-inch quiche dish or pie plate. Bake 20 minutes or until heated through. Serve with crackers and assorted cup-up fresh vegetables.

Step 2
Special Extra: Substitute 1 envelope (0.7 oz) Good Seasons Italian Salad Dressing Mix for the garlic powder.

Step 3
Awesome Spinach and Mushroom Dip: Substitute 1 cup chopped mushrooms for the artichokes.

Step 4
Makeover Savings: This made-over version of the popular artichoke dip uses 3/4 cup reduced fat mayonnaise instead of regular mayonnaise, and a blend of Parmesan and mozzarella cheeses instead of the 2 cups mozzarella used in the original recipe. These simple tweaks save over 50 calories and 5.5 grams of fat per serving when compared to the traditional artichoke dip.

Hopefully these recipes can help make everything perfect at your New Year’s Eve party. And of course, have a fun New Year’s Eve and Day!

Chorizo Stuffed Roasted Chicken - Emeril Food Network recipes

Chorizo Stuffed Roasted Chicken

Recipe Courtesy of Emeril Lagasse from Food Network recipes

Prep Time: 1 hr 0 min
Inactive Prep Time: --
Cook Time: 2 hr 0 min

Level: --

Serves: 4 to 6 servings

Ingredients

1 tablespoon olive oil
1/4 pound ground pork
1/4 pound bulk chorizo sausage, finely ground
1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
12 slices of white sandwich bread
2 cups chicken stock
Salt and cayenne
Pinch of crushed red pepper
1/4 cup chopped fresh parsley
1 egg
1 (4 to 5 pounds) fresh chicken

Directions

Preheat the oven to 400 degrees F. In a large saute pan, heat the oil. When the oil is hot, brown the ground pork and chorizo for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread. Soak the bread for about 10 to 15 minutes. Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock. Combine the bread and remaining stock with the Sauteed mixture. Mix well. Season the dressing with salt, cayenne and a pinch of crushed red pepper. Stir in the parsley. Cook, stirring, for 2 to 3 minutes. Remove from the heat and cool completely. After the mixture has cooled, stir in the egg. Season the entire chicken with Essence. Stuff the cavity of the chicken with the stuffing. Using butchers twine, tie the chicken to secure the cavity, legs and wings. Place the chicken in the oven and roast for about 1 hour. Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear. Remove the chicken from the oven and carve the chicken into serving portions. Serve the roasted chicken with the stuffing.

Split Pea Soup Globe Trotter’s Recipe

 

Globe Trotter’s Split Pea Soup Recipe

This recipe freezes well. Which is just great because, this being the Hill Country, one night can be perfect for pea soup and the next one can be downright toasty. We try to save this soup for the cooler nights, but you’re welcome to make it whenever the mood strikes you.

Serves 8 to 10

Ingredients

1 small onion
1 cup carrots
3 stalks celery
6 small cloves garlic
1 bay leaf
1 lb. split green peas
1 smoked ham hock
1 1/2 cups garlic sausage, diced
2 quarts chicken broth
1 Tbsp. lemon juice
1 Tbsp. Tabasco Chipotle Pepper Sauce (optional)

Method

Dice onion, carrot and celery. Mince garlic. Mix vegetables in bowl with bay leaf and lemon juice. Set aside.

Sort and rinse peas and add to large pot. Cover with broth and add ham hock. Bring to boil over high heat. Cover and reduce to low. Simmer for 30 minutes, stirring occasionally.

Add vegetables and sausage. Cook covered over low heat for 30 minutes or until carrots are tender and peas start to turn mushy. Remove the ham hock. Add Tabasco Chipotle Pepper Sauce, stirring well. Alternatively, you can salt and pepper to taste.

Ladle into bowls and serve with warm, crusty bread. If your gang likes things extra spicy, put the pepper sauce on the table, too.

Monkey Bread Recipes

 
Grands!® Monkey Bread
This is it! The classic monkey bread recipe, oozing with warm caramel and cinnamon. Monkey bread is irresistible!
Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 12 servings
User Rating (833)
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Show Ingredients
Hide Ingredients
INGREDIENTS:
1/2
cup granulated sugar
1
teaspoon cinnamon
2
cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2
cup chopped walnuts, if desired
1/2
cup raisins, if desired
1
cup firmly packed brown sugar
3/4
cup butter or margarine, melted
Show Directions
Hide Directions
DIRECTIONS:

* Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
* Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
* In small bowl, mix brown sugar and butter; pour over biscuit pieces.
* Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Nutritional Information:

Nutrition Information:
1 Serving (1 Serving)

* Calories 450
o (Calories from Fat 200),

* Total Fat 22g
o (Saturated Fat 11g,
o Trans Fat 4 1/2g),
* Cholesterol 30mg;
* Sodium 890mg;
* Total Carbohydrate 58g
o (Dietary Fiber 0g,
o Sugars 31g),
* Protein 5g;

Percent Daily Value*:

* Vitamin A 8.00%;
* Vitamin C 0.00%;
* Calcium 4.00%;
* Iron 15.00%;

Exchanges:

* 1 1/2 Starch;
* 0 Fruit;
* 2 1/2 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 0 Lean Meat;
* 0 High-Fat Meat;
* 4 Fat;

Carbohydrate Choices:

* 4;

*Percent Daily Values are based on a 2,000 calorie diet.

Cream Cheese Frosting recipe

 
Cream Cheese Frosting recipe

8 ounces cream cheese, softened
4 tablespoons (½ stick) unsalted butter, softened
1 pound powdered sugar
1 cup shredded sweetened coconut, toasted until golden

1. Preheat oven to 350˚F. Butter and lightly flour 3 9-inch cake pans.
2. Put the butter and sugar in a large bowl and cream together until fluffy, 4 to 5 minutes, using an electric mixer on medium speed. Add the vanilla and beat until smooth. Add the egg yolks, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk. Beat for 45 seconds after each addition and begin and end with the dry ingredients. Scrape down the bowl. Add the coconut and beat on low speed.
4. In a separate bowl, beat the egg whites until frothy using the electric mixer on high speed. Add the cream of tartar, and beat until stiff peaks form. Fold the beaten whites into the batter until no white streaks remain. Divide the batter evenly among the 3 prepared pans and smooth the top of each.
5. Bake on the middle rack of the oven for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Remove the pans from the oven to wire racks to cool for 10 minutes. Invert the pans onto the racks and let cool to room temperature.
Make the frosting:
6. Put the cream cheese and butter in a large bowl and beat until smooth using the electric mixer on medium speed. Scrape down the bowl. Beat in the powdered sugar, a little at a time, until creamy and smooth. Scrape down the bowl. With a rubber spatula, gently fold in the toasted coconut and combine well.
Assemble the cake:
7. Place a cake layer on a serving plate with strips of wax paper under the edges and spread the top of it with frosting. Add the second layer and frost the top. Place the remaining layer on top. Frost the sides of the cake, then the top. Garnish by pressing the toasted coconut gently over the top and sides. If desired, place large flakes of coconut over the top. Remove the wax paper.

Cinnamon Rolls Recipes

 
Cinnamon Rolls

Recipe courtesy Paula Deen

Prep Time: 20 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 30 min

Level: Intermediate

Serves: 12 to 15 servings

Ingredients
Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
*
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour
*

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional
*

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Red velvet cupcakes recipes

 
Red velvet cupcakes recipes
From King Arthur's Flour

Yield: 24 cupcakes or two 9-inch round layers

1/2 cup (4 ounces) unsalted butter
1/4 cup (1-3/4 ounces) vegetable oil
1-3/4 cups (12-1/4 ounces) granulated sugar, superfine preferred
1 teaspoon salt
2 tablespoons red velvet flavor (I used red food coloring)
1 tablespoon cake enhancer, optional
2 large eggs
3 cups (12 ounces) cake flour, sifted
1/4 cup (3/4 ounce) Dutch process cocoa
1/2 teaspoon baking soda
1 cup (8 ounces) buttermilk

Preheat the oven to 350 degrees F. Place cupcake papers into two 12-cup muffin pans or lightly grease and flour two 9-inch round cake pans (to make a layer cake).

Mix the butter, oil, sugar, salt, color, flavor, and cake enhancer, beating until light and fluffy. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.

Sift together the flour, cocoa, and baking soda. Alternately add the dry ingredients and the buttermilk to the creamed mixture, one third at a time, beating well after each addition.

Spoon the batter into the prepared pans, and bake the cupcakes for about 18-21 minutes, or the cake for 26-28 minutes, until a cake tester inserted into the center comes out clean. Remove the cupcakes from the oven, cool on a rack for 5-10 minutes, then turn out of the pans to cool on the rack.

For the cream cheese frosting recipe, click here.

Chocolate Cappuccino Cheesecake Recipes

 
cheese cake, chocolate cheesecake recipe

Cooking Level: Intermediate

Holiday Recipes
Chocolate Cappuccino Cheesecake
By: Cigdem Buke Ugur
"This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving."

This Kitchen Approved Recipe has an average star rating of 4.8
Prep Time: 30 Min
Cook Time: 1 Hr
Ready In: 4 Hrs

Original Recipe Yield 1 - 9 or 10 inch cake

Ingredients

* 1 cup chocolate cookie crumbs
* 1/4 cup butter, softened
* 2 tablespoons white sugar
* 1/4 teaspoon ground cinnamon
*
* 3 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 3 eggs
* 8 (1 ounce) squares semisweet chocolate
* 2 tablespoons whipping cream
* 1 cup sour cream
* 1/4 teaspoon salt
* 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
* 1/4 cup coffee flavored liqueur
* 2 teaspoons vanilla extract
*
* 1 cup heavy whipping cream
* 2 tablespoons confectioners' sugar
* 2 tablespoons coffee-flavored liqueur
*
* 1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Prime Rib Roast, Holiday Recipe

 
Prime Rib roast, Holiday Recipe

It's not difficult to roast a perfect prime rib, so long as you have a good heavy cast iron skillet and digital meat thermometer handy.

First, preheat the oven to 200 degrees. Season the outside of meat with steak seasoning. Pat the seasoning into the sides of the meat.

Sear meat on top of stove in the cast iron skillet (you can use a heavy skillet, but the cast iron is the best choice as it gives it the best crust). You will have to sear each side separately, about three-to-five minutes per side at high heat. Keep turning until all the sides are seared. Sear does not mean burn, just brown it and turn, as cast iron can heat up to a very high heat. Beware that you cannot be distracted while you are doing this step - you must pay attention and keep turning it and searing.

Insert the digital meat thermometer probe into thickest part of the roast (don't hit the bone with the probe) and place it on a broiler pan, bone side down, and roast at 200 degrees until the temperature reaches 130 for bright pink (medium rare). If you like it a bit closer to medium, go to 135 but I wouldn't go beyond that as it will start to get well done. It will take about 45 minutes per pound up to a maximum of four to five hours. Be sure to go by the temperature, not the time.

Next is the most important step in roasting: Let it rest about 20 minutes before slicing. This assures you will have a very juicy roast. Use a large knife to slice off the bones, then slice into slices as thick as desired and serve with ground horseradish.

Leftovers make a superb prime rib hash when combined with fried potatoes. Enjoy!

White Castle Thanksgiving Turkey Stuffing Recipe

 
White Castle Thanksgiving Turkey Stuffing.

1991 Cookoff Winner

10 White Castle hamburgers, no pickles

1 1/2 cups celery, diced
1 1/4 tsp. ground thyme
1 1/2 tsp. ground sage
3/4 tsp. coarsely ground black pepper
1/4 cup chicken broth

In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10- to 12-pound turkey). Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.

Submitted by White Castle Family of Columbus, OH

Microwave Thanksgiving in the dorms: White Castle Stuffing

 
Microwave Thanksgiving in the dorms: White Castle stuffing
By Jenna Johnson

Tomorrow is Thanksgiving — and let’s hope that you have already been invited to someone’s home for dinner. (If not, last year I wrote up directions for cooking Thanksgiving dinner in a dorm microwave.) If you are scrambling to come up with something to bring to that dinner, I suggest microwave-friendly White Castle stuffing. Seriously, it’s a thing. I made this for a group of friends last weekend for an early Thanksgiving — well, actually, my sister made this for my friends, while I wrapped up a Sunday story at work, but I helped. The recipe was winner of the 1991 White Castle Cookoff — so it should be near-perfect — but my sister and I decided to make a couple changes.

Here’s our recipe:

1 case of 16 frozen White Castle mini-cheeseburgers
2 cups of diced celery
2 cups of mushrooms
1 clove minced garlic
2 tablespoons butter
1 tablespoon fresh thyme (or 2 teaspoons dried)
1 tablespoon fresh sage, finely chopped (or 2 teaspoons dried)
1 tablespoon fresh rosemary, finely chopped (or 2 teaspoons dried)
Salt and pepper
1/2 cup pecans
1/2 cup of white wine (dorm dwellers, please must use chicken broth)
1) Throw the celery, mushrooms, garlic and butter into a microwave-safe bowl. Cover and microwave for about 2 minutes, or until the mushrooms and celery have softened.

2) If you are currently a college student, this next step will make you feel
like one: Nuke the little burgers in your microwave. We did each package of two for about 30 seconds.

3) Once the burgers are warmed, shred them into little pieces and add to the bowl of mushrooms and celery. Stir as you go. Add all of the spices and the pecans. Keep stirring.

4) Slowly pour the white wine (or just-as-awesome chicken broth) over the stuffing to give it a thicker consistency.

5) Throw the whole thing back into the microwave for one minute at a time, stirring in between, until the stuffing is thoroughly heated. (You will likely need to reheat it wherever you are headed.)

I should note that you can stuff this stuffing into a turkey — just as long as you don’t cook that turkey in a microwave.

Grandma's Sugar Cookies Recipes

 
Grandma's Sugar Cookies recipes

Need a cookie to satisfy your sweet tooth during the holidays? Try this sugar cookie recipe.

* By Brooke Meier
* December 1, 2011

To make this recipe, you'll need:

* 2½ c. of flour
* 1 tsp. cream of tartar
* ½ tsp. baking soda
* 1 tsp. vanilla
* ¼ tsp. salt
* 1 egg
* 1½ c. powdered sugar
* 1 c. butter-flavored shortening

Start by beating shortening, powdered sugar, egg and vanilla in a large bowl on low for 30 seconds. Next, mix on high for one minute or until light and fluffy. Scrape the sides of the bowl often. Add the flour, a little at a time, and beat on low for 20-30 seconds after each addition, until mixed well.

Drop batter by teaspoonful, two inches apart, on an ungreased cookie sheet. Next, lightly grease the bottom of a drinking glass, dip in sugar, and then use to flatten the cookies.

Bake in a preheated 350-degree oven for 10-12 minutes or until lightly browned. Cool on racks. Enjoy!

White Lake resident Laura Lonergan has the following tips for making any type of sugar cookie:

"Use margarine or butter-flavored Crisco instead of regular butter. Real butter will make your cookies spread and lose their shape.

Buy a ¼-inch-square dowel rod at a local home improvement store. Cut it into 2 12-inch sections. Place each rod beside your dough as you roll it out (each edge of the roller should rest on the dowel). This keeps your dough at an even, consistent thickness, so when you decorate cookies, the frosting will not run off the sides. Happy baking!"

Turkey Pot Pies recipes Thanksgiving leftovers

 
Turkey Pot Pies

Yield: 8 servings

Prep Time: 15 minutes | Bake Time: 45 minutes

1 tablespoon olive oil
1 cup chopped yellow onion
12 ounces white mushrooms, sliced
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
3 tablespoons all-purpose flour
1¾ cups chicken broth
3 cups leftover turkey meat, skin removed, cut into bite-size pieces
1 cup frozen peas
4 cups leftover mashed potatoes

1. Preheat oven to 400 degrees F, with the rack in the upper third of the oven.

2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.

3. Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet. Spread the potatoes over the turkey mixture. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.

4. Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes. Let cool 10 minutes before serving.

Classic Pie Crust Dough Recipe

 
Classic Pie Crust Dough

Makes: 2 disks, enough for 1 double crust or lattice topped pie or 2 single crust pies

2 1/2 cups unbleached flour
1 1/2 teaspoons sugar
1 teaspoon kosher salt
4 ounces (½ cup, 1 stick) chilled unsalted butter, cut into pieces
½ cup frozen non-hydrogenated vegetable shortening or lard, cut into pieces
5 tablespoons ice water

1. Combine flour, sugar and salt in a large bowl or in a food processor. Add butter and shortening and blend pinching between fingertips or using on/off turns until mixture resembles coarse meal. Using a fork, stir in ice water. Gather dough into two even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes and up to three days.

Kristin Ferguson's Pate Brisee (Pie Dough) recipe

 
Kristin Ferguson's Pate Brisee

Makes: Enough for about 8 tarts or quiches

2 cups pastry flour
2 cups all purpose flour
1 tablespoon kosher salt
1 pound Plugra butter, cut into pieces, chilled
1/2 cup (about) ice water

1. Using an electric mixer, preferably fitted with a paddle attachment, mix butter, pastry flour and salt in a large bowl until very well blended. Add remaining flour and mix just until mixture looks uniformly shaggy. Add water and mix until moist clumps form. Gather dough into 8 even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes. (Dough can be made ahead. Refrigerate up to 1 week or freeze up to 1 month. Allow dough to soften slightly at room temperature before rolling.)

Easy All Butter Pie Crust Dough Recipe

 
Easy All Butter Pie Crust Dough

Adapted from: Kristin Ferguson's Pate Brisee
Makes: Enough for 1 double crust pie or 2 single crust pies

8 ounces (2 sticks, 1 cup) unsalted butter, chilled and cut into pieces
2 ½ cups unbleached flour, divided
1 teaspoon kosher salt
1 teaspoon sugar
4 to 5 tablespoons (about) ice water

1. Using an electric mixer, preferably fitted with a paddle attachment, mix butter, 1 ¼ cups flour, salt and sugar in a large bowl until very well blended. Add remaining flour and mix just until mixture looks uniformly shaggy. Using a fork, add water and stir until moist clumps form. Gather dough into two even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes and up to three days.

Pumpkin Ice Cream Pie In Gingersnap Crust

Pumpkin Ice Cream Pie In Gingersnap Crust

A refreshing version of an old favorite. A frozen pie that is ready to serve on a moment’s notice.

1 1/3 cups gingersnap crumbs

1/3 cup powdered sugar

1/3 cup butter, melted

1 cup canned pumpkin

1/2 cup brown sugar

2 teaspoons pumpkin pie spice

1 quart butter pecan or vanilla ice cream, softened

Garnish: Whipped Cream

Chopped pecans

Combine gingersnap crumbs, sugar and butter in a small bowl; stir to mix. Press mixture into bottom and on sides of 9-1inch pie plate. Chill while making filling.

Blend together pumpkin, sugar and pumpkin pie spice (see note below) in a large mixing bowl. Fold into softened ice cream, working quickly so that ice cream does not melt completely.

Pour pumpkin mixture into gingersnap crust. Cover and return to freezer several hours until firm. Remove pie from freezer 10 minutes before serving.

Garnish with whipped cream and chopped pecans before serving. Serves 8.

(Note: 1 tsp. cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg may be substituted for pumpkin pie spice.)

Chipotle Deviled Eggs, Cilantro, Green Onion, Lime Zest Recipe

 
Chipotle Pepper Deviled Eggs with Cilantro, Green Onion and Lime Zest Recipe

SERVES: makes 24

INGREDIENTS:

12 large eggs
2 medium large canned chipotle peppers, seeds removed and finely minced (see hints below)
salt to taste

approx. 1/3 cup mayonnaise

1/8-1/4 cup chopped cilantro
1/8-1/4 cup chopped green onion
approx. 3-4 tsp grated lime zest

PROCEDURE:

Add the eggs to a medium large pot on the stovetop with just enough water to cover and bring it up to a boil.

Just as it comes to a boil, set your timer for exactly 12 minutes and adjust the heat so that the water is at a nice steady simmer.

While the eggs are cooking, take a minute to chop about 1/8 - 1/4 cup each of green onion and fresh cilantro and also zest 3-4 tsp of lime and also deseed 2 chipotle peppers and then finely mince the peppers.

Once the eggs have cooked for 12 minutes, pour off the hot water, run them under cold water until they're cool enough to peel, then cut them in half lengthwise and scoop the yolks into a small mixing bowl.

It's a good idea to assemble the deviled eggs as close to the time you want to serve them as you can, so if you're not planning on serving the eggs right away, wrap the white eggs with plastic wrap and place the tray into the fridge and then mash the egg yolks with about 1/3 cup mayonnaise to start and add more if you need to until it is a nice creamy consistency, then fold in the minced chipotle peppers and season with a little salt to taste and keep that in a large ziploc bag in the fridge.

Snip a little corner of the Ziploc bag off and pipe the egg yolk mixture into each sliced egg and then garnish each one with a little sliced green onion, chopped cilantro and a tiny bit of lime zest.

HINTS:

Canned chipotle peppers often come in a adobo sauce (a tomato, vinegar and spice blend) which can stain anything it comes in contact with so use your judgment as far as where you mince the peppers.

You can add more chipotle peppers to the mix if you think it needs it but be careful because their heat has a way of sneaking up on you.

Simple Mashed Potatoes Recipe

 
Simple Mashed Potatoes

* • Course: Side Dish
* • Features: Make-Ahead Recipes, Gluten-Free, Holiday (Thanksgiving)

Summary:

A few cloves of garlic added while the potatoes are cooking lend a hint of sweetness; bay leaf and rosemary or thyme lend a satisfying herb-y flavor.

The final result depends on the quality of the potatoes used. Try several different potatoes together: some yellow, some reddish, some bluish. By not mashing them too much, you'll be able to see and taste the range in each mouthful.

6 to 8 servings

Ingredients:

* • 2 pounds (unpeeled) potatoes
* • 3 to 6 young, plump cloves garlic
* • Salt
* • 1 bay leaf
* • 1 sprig rosemary or thyme
* • 2/3 cup whole milk (may substitute half-and-half)
* • 2 2/3 tablespoons unsalted butter or sour cream (optional)
* • 10 stems chives, snipped (optional)

Directions:

Rinse and brush the potatoes thoroughly; cut each one into 2 or 4 pieces.

Peel the garlic, discarding any green shoots.

Bring 2 quarts of water to a boil in a large saucepan over medium-high heat. Add 2 tablespoons salt. Add the potatoes, garlic, bay leaf and rosemary or thyme sprig. Once the water returns to a boil, cook for 15 to 20 minutes, until the potatoes are just cooked through. (Check doneness with a fork.)

Drain the potatoes in a colander, allowing them to sit for a few minutes before carefully discarding any skins. (They should still be quite hot.) Discard the herbs, then return the potatoes and the garlic to the saucepan.

Bring the milk to a boil in a separate large saucepan over medium-high heat.

Meanwhile, use a wooden spatula or fork to crush the potatoes and garlic. Gradually add the milk, stirring until well incorporated. Make sure the potatoes still have some structure; they should be a little lumpy. Taste, and season lightly with salt.

Just before serving, add the butter or sour cream, if desired, stirring until well incorporated. Sprinkle with chives, if using.

Recipe Source:

From Gastronomer columnist Andreas Viestad.

114 calories, 2g fat, 1g saturated fat, 7mg cholesterol, 37mg sodium, 21g carbohydrates, 3g dietary fiber, 2g sugar, 3g protein.

Basic Mashed Potatoes Recipes

 
Basic Mashed Potatoes

* • Course: Side Dish
* • Features: Gluten-Free, Holiday (Thanksgiving)

Summary:

Using milk results in a mash with an earthy potato flavor; cream imparts a rich sweetness. If basic potatoes sound a little bland, use only the minimum amount of butter and cream, then, while the potatoes are still steaming hot, stir in up to 1-1/2 cups (6 ounces) of grated sharp white cheddar or Gruyere cheese and stir gently until the cheese melts.

Chopping the potatoes prior to cooking cuts the cooking time in half.

In Advance: Peel the potatoes, place in a large pot, add cold water to cover and set aside for up to several hours.

6 to 8 servings

Ingredients:

* • 4 pounds Russet or Yukon Gold potatoes, peeled and quartered
* • Salt
* • 2/3 to 1 cup heavy cream, half-and-half or milk
* • 6 to 12 tablespoons butter, at room temperature
* • Freshly ground black or white pepper

Directions:

Place the potatoes in a large pan or pot and add enough water to cover by 1 to 2 inches. Add a generous amount of salt and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.

Drain the potatoes and return them to the pot. Place over low heat, shaking the pot frequently, until any remaining moisture evaporates, about 1 minute. Remove from the heat.

Meanwhile, in a small pan over low heat, heat the cream, half-and-half or milk.

Using a potato masher or the back of a wooden spoon, coarsely mash the potatoes. Add about 6 tablespoons of butter and 2/3 cup of cream (if using half-and-half or milk, start with 1/2 cup of liquid) and salt and pepper to taste and mix until combined. Taste and, if desired, add additional butter and/or cream (you will need slightly less liquid if you use half-and-half or milk than if you use cream). Serve immediately.

Recipe Source:

The Washington Post

308 calories, 16g fat, 10g saturated fat, 49mg cholesterol, 50mg sodium, 35g carbohydrates, 4g dietary fiber, n/a sugar, 6g protein.

Perfect Mashed Potatoes Recipes

 
Perfect Mashed Potatoes

* • Cuisine: American
* • Course: Side Dish
* • Features: Gluten-Free

Summary:

Using Yukon Gold potatoes, unsalted butter and extra-virgin olive oil ensures a rich and creamy texture. Use a potato ricer for the smoothest consistency.

MAKE AHEAD: Prepare the mashed potatoes up to 4 hours ahead, cover and keep at room temperature. Reheat gently in a double boiler over medium heat, adding extra milk and adjusting the seasoning as needed.

8 to 10 servings

Ingredients:

* • 4 pounds (about 11 potatoes) Yukon Gold potatoes, cut into 3-inch pieces (peeled, if desired)
* • 8 medium cloves garlic, cut in half lengthwise
* • 1 1/2 teaspoons salt, plus more to taste
* • 3 tablespoons unsalted butter
* • 2 tablespoons extra-virgin olive oil
* • 1 1/4 cups whole or low-fat milk or half-and-half (do not use nonfat)
* • 1 teaspoon freshly ground white pepper

Directions:

Bring a large pot of water to a boil over high heat. Add the potatoes, garlic and 1 teaspoon of salt; reduce the heat to medium, cover partially and cook for 15 to 20 minutes or until the potatoes and garlic are tender. Drain and return the vegetables to the pot over high heat. Cook, tossing, for 1 to 2 minutes or until all of the moisture has evaporated. Transfer the potatoes and garlic to a potato ricer and press into a large bowl, or transfer to a large bowl and mash with a potato masher. Set aside.

In a medium saucepan over medium heat, combine the butter, oil and milk, stirring until the butter has melted. Pour over the potatoes and use a wooden spoon or whisk to blend to a smooth, but not soupy, consistency, mashing any pieces of garlic that were not totally pureed. Season with the remaining 1/2 teaspoon of salt, or more to taste, and the pepper; transfer to a warmed serving bowl and serve immediately.

Recipe Source:

Adapted from "Seriously Simple Holidays," by Diane Rossen Worthington (Chronicle, 2007).

211 calories, 7g fat, 3g saturated fat, 11mg cholesterol, 53mg sodium, 34g carbohydrates, 4g dietary fiber, n/a sugar, 5g protein.

Stuffing Recipes - New Orleans Style - Sweet & Savory Southern Bourbon Cupcakes - Chorizo Stuffing

 
Simple Traditional delicious

The simplest stuffing for your Thanksgiving turkey is so easy and delicious that it's tempting to rely on it year after year. Just sauté some chopped onions and celery (butter is yummy but olive oil is fine) season with salt, pepper and sage and mix it all up with some stale bread cut into cubes. Add some turkey or chicken broth and you're good to go.

But if you're feeling really ambitious, you might want to try these recipes Despite their complicated ingredients, they call for boxes of prepared stuffing mix, something more experienced cooks might decide to do without.

Sweet & Savory Southern Bourbon Cupcakes

½ cup diced shallots
½ cup diced celery
1 cup diced chanterelle mushrooms
2 cup diced duck breast
1 cup rendered duck fat
1 cup duck fat diced
¾ cup dried cherries soaked in bourbon
1 ½ sticks of butter
1 organic Fuji apple diced
1 Asian pear diced
¼ tsp fresh sage
¼ cup dark cocoa powder
2 cup turkey stock
½ cup heavy cream
¼ cup brown sugar
½ cup bourbon
4 eggs, whole
1 cup heavy cream
¼ lb prosciutto
1 box stuffing mix

Soak cherries in ¼ cup bourbon.

Sauté shallot, celery with diced duck fat and ½ stick of butter. After the shallot and celery are starting to brown add the chanterelles & Fuji apple, sauté until slightly tender.

Add another stick of butter and wait until it is melted before taking it off the flame.

Saute the diced duck breast just long enough to take the rawness out of the breast, about one or two minutes.

In a large bowl, pour stuffing mix and add in all the sautéed ingredients from above along with the rendered duck fat and 1 cup of turkey stock. Stuffing should be moist but not wet.

Take the cherries out of the bourbon and add to the stuffing mixture. Add the diced Asian pear. Mix.

In another bowl add the eggs, heavy cream, cocoa powder and sage. Pour this mixture into the stuffing mixture. The stuffing mixture should be somewhat moist.

Scoop mixture into large cupcake pan.

Place the cupcake pan in a larger pan with water in it. Make sure the water just comes halfway up the sides of the cupcake pan - no more. Bake at 350 degrees until the mixture sets.

While the stuffing cupcakes are cooking, prepare the sauce.

In a sauce pan, mix ½ stick of butter with ½ cup of dark brown sugar. Once the sugar is melted with the butter add in ¼ to ½ cup heavy cream. Cook until it starts to form a caramel sauce. Once it has reached the caramel sauce stage, add in ½ cup of the bourbon. Once the bourbon is incorporated, add in ¼ cup turkey stock. Continue stirring until you have a thickened sauce.

Cool sauce and put into a squirt bottle. Pop the cupcakes out of the tin.

On each plate squirt the bourbon sauce into a beautiful circle. Place the stuffing cupcake on the sauce. Top each stuffing cupcake with a little more sauce. Sprinkle the crispy Prosciutto on top of the cupcake.

Chorizo Stuffing

¾ lb. chorizo sausage, casings removed
2 6-ounce packages of corn bread stuffing
1 cup mushrooms, chopped
1 cup celery, chopped
1 cup carrots, chopped
½ onion, minced
½ bulb garlic; minced
1 cup butter, unsalted, melted
1 cup vegetable stock (can use chicken stock too)
1 sprig fresh thyme, minced
12 slices Fuji apples (quarter slices)
¼ cup rice vinegar
1 tsp nutmeg
1 tsp salt
1 tsp pepper

In a large skillet, brown sausage with onions & garlic, breaking apart with fork; remove from heat.

In a large mixing bowl or container add stuffing mix, mushrooms, celery, carrots, and cooked sausage; mix well; gradually add in butter & stock to moisten stuffing.

Place stuffing in a greased baking dish and bake at 350ºF for 35 minutes, or until heated.

Quarter apple into slices & place in bowl. Add rice vinegar & seasonings and allow to marinate. Place on sheet pan with parchment paper & bake for 15 minutes or until soft. Place the apples on top of the stuffing as a garnish, and serve.

New Orleans Style Stuffing

6 mirlitons (chayote) – rinsed and sliced in half lengthwise
½ lb. maple or apple flavored bacon diced
1 lb. peeled & deveined shrimp, preferably fresh, size medium
1 lb. lump crab meat
4 ounces (one stick) butter
½ cup diced red onions
½ cup diced white onions
½ cup diced celery
½ cup diced red and/or yellow bell peppers
½ cup diced fresh Anaheim or Pasilla peppers (or peppers of your choice)
¼ cup minced garlic
Louisiana-style hot sauce
Creole or Cajun-style seasoned salt
¼ cup chopped cilantro or parsley
2 cups Cornbread Stuffing
12 pats of butter
4 cups grated mozzarella and parmesan cheese

To garnish the top: 2 tablespoons finely chopped green onions or chives

For the bottom: Marinara sauce, any recipe, thick

Preheat oven to 375°

Boil mirlitons (chayote) in water for 30 minutes or until tender.

Remove mirlitons from water, discard seeds utilizing teaspoon, and scoop out center flesh.

Keep flesh and save shells for stuffing. Make sure to remove all excess liquids from boil
and do not tear shell.

Over a direct flame, roast Anaheim/Pasilla peppers until brown. Slice and dice. In a large
cast iron skillet over medium heat, sauté bacon until brown and drain off grease.

Add one stick of butter to skillet and sauté garlic, celery, onions, red & yellow bell peppers, and roasted peppers until vegetables are soft (3-5 minutes).

Add the reserved mirliton flesh and chop down the large pieces with spatula while cooking. Cook 15-20 minutes until the flavor is strong. When the majority of liquid is gone from the pan, add the shrimp and cook likghtly, just two or three minutes. Remove from stove.

Season with salt and pepper or Cajun seasoned salt. Stir in hot sauce (to taste) and
chopped cilantro or parsley. Fold in crabmeat very carefully without breaking lumps. Put
entire mixture into mixing bowl.

Add 1 ½ cups of stuffing mix to bowl and lightly stir to absorb all liquids. Stuff all 12 halved mirliton shells with equal portions of mixture. Top the shells with the remaining stuffing mix.

Place a pat of butter on top of each halved and stuffed mirliton. Place all 12 on a buttered
pan.

Bake for 25 minutes or until slightly brown. Top with cheese and bake just until it is melted, about three to four minutes.

Remove and top garnish lightly with green onions or chives. Serve over thick marinara sauce if desired.

Cranberry-Raspberry Relish Recipes

 
Cranberry-Raspberry Relish
Adapted from Arlene Sorosky's Year-Round Holiday Cookbook
[caption id="attachment_142" align="alignright" width="300" caption="Cranberry-Raspberry Relish recipes"][/caption]
Ingredients:
1 lb.(16 oz.) fresh cranberries
2 medium granny smith apples, peeled, cored, and chopped
1/2 cup organic whole cane sugar
1/2 cup orange marmalade
10 oz. frozen raspberries, thawed and drained
zest of one lemon
juice of one lemon (or more to taste)

Instructions:

In the work bowl of a food processor fitted with the metal blade, rough chop the apples and cranberries.

Add the rest of the ingredients and mix to combine.

Store in an airtight container. Refrigerate. Can stay for about 1 month.

Thanksgiving Turkey Deep-fried, Roasted, & Cider-Brined Recipes

 
Thanksgiving Turkey Recipes

Deep-fried or roasted, these recipes will produce a tasty turkey for your Thanksgiving table.
[caption id="attachment_135" align="alignright" width="300" caption="Turkey recipes"][/caption]

By Suzanne Corbett

Southern Deep-Fried Turkey

1 (10-12 pound) turkey, non-self-basting
2/3 cups prepared vinaigrette dressing
1/3 cup sherry
2 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
peanut oil as needed

Thaw turkey completely. Clean out cavity, discarding giblets and neck. Cut off wing tips and tail. Rinse under cold running water and pat dry.

In a medium bowl, combine vinaigrette, sherry and seasonings. Strain the marinade, then place in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place turkey in a food-safe, plastic bag and refrigerate for 2 hours. Turn the bag over and massage the turkey to work the marinade into the meat. Remove form bag, drain and pat dry.

Place fryer/cooker outside, placed on level ground and in an open space away from the house. Never use a turkey fryer indoors, in a garage or under a covered patio due to potential fire hazard. Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375˚F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40 minutes).

When the oil temperature reaches 375˚ on a deep-fry thermometer, slowly lower turkey into the hot oil. The level of the oil will rise due to frothing caused by the moisture in the turkey but will stabilize within about a minute. Maintain frying temperature at 350˚F. Allow 3-4 minutes per pound or according to your cooker’s recommended cook times. When the internal temperature of the breast reaches 170˚F remove turkey from hot oil and allow turkey to drain for a few minutes. Remove turkey form the rack and place on a serving platter. Allow to rest 20 minutes before carving.

Note: Use only the oils with high smoke points such as peanut or safflower oils. Makes 12 servings.


Roasted Turkey with Cranberry Fruit Dressing

14-16 pound whole turkey, fresh or frozen (thawed)
kosher salt and pepper to taste
2 tablespoons unsalted butter
2 medium onions, chopped
16-ounce can jelled cranberry sauce
1/3 cup light brown sugar

Remove giblets, neck and any visible fat from turkey, and reserve for stock. Rinse turkey with cold running water and drain well. Pat dry with paper towels, and season inside and outside with salt and pepper. Tie drumsticks together and twist wing tips behind back. Place turkey breast side up on a wire rack that’s been sprayed with cooking oil in a shallow roasting pan. Cover loosely with foil. Roast turkey in a 325˚F oven about 2 hours and 30 minutes, basting with pan juices.

Meanwhile, in a saucepan, melt butter over medium high heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until onions are soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird. Continue to roast bird 30 minutes to an hour and 30 minutes hours more or until thermometer reaches 180˚F in the thigh and 170˚F in the breast. Remove turkey from oven and allow to rest for 15 minutes before carving.

Dressing:

3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped (dates, apricots, apples etc)
1 cup celery, chopped
2/3 cup onion, chopped
1 cup whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1 1/2 cups turkey or chicken broth
cooking oil spray

In a medium bowl, combine the stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and broth. Coat a 2–quart baking dish with cooking spray. Spoon dressing in prepared dish and bake uncovered at 325˚F for 40–45 minutes or until internal temperature reaches 165˚F.

When turkey is ready to serve, garnish turkey platter with grapes, apples and celery leaves. Makes 15 servings.


John Kenrick’s Cider-Brined Turkey

For the brine:

8 cups apple cider
1 cup kosher salt
1 cup soy sauce
1/2 cup packed brown sugar
1 tablespoon peppercorns
8 star anise cloves
1 tablespoon minced fresh garlic
6 green onions, chopped
6 1/4-thick slices unpeeled ginger root
2 cinnamon sticks (about 2-3 inches long)
For the turkey:
One 12-14 pound turkey
salt and pepper to taste
melted butter
1 cup apple cider
2 cups water

Combine apple cider, salt and the remaining brine ingredients together in a large stock pot and bring to a boil. Let cool to room temperature. Add in 1 1/2 gallons (6 quarts) water. Add turkey and press turkey down in brine to cover. Cover and refrigerate overnight.

Remove from the brine and pat turkey dry with paper towels. Season turkey with salt and pepper. Place breast side up, on a rack in a roasting pan. Tie legs together with kitchen string. Let stand at room temperature for an hour. Brush turkey with melted butter. Turn turkey to roast breast side down, pour cider and water in bottom of roasting pan for an hour in a 375 degree oven. Turn breast side up and baste with pan juices. Continue to roast until the thigh reaches internal temperature of 180˚F. Serves 12-14.

Sweet potato casserole Yummy Recipe

 
Yummy sweet potato casserole

LAS ANIMAS, Colo. —

Ingredients
[caption id="attachment_128" align="alignright" width="300" caption="sweet potato casserole"][/caption]

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Makes 12 servings.

Pumpkin Cheesecake Recipe - Paula Deen

 
Pumpkin Cheesecake Recipe

[caption id="attachment_123" align="alignright" width="300" caption="Pumpkin Cheesecake recipe HQ HD pictures"][/caption]

Recipe courtesy Paula Deen, 2007

Prep Time: 15 min
Inactive Prep Time: 4 hr 15 min
Cook Time: 1 hr 0 min

Level: Easy

Serves: 8 servings

Ingredients
Crust:

* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 1 stick melted salted butter
*

Filling:

* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pecan Pie recipe - Cynthia Lorow's maple bacon

 
[caption id="attachment_116" align="alignright" width="300" caption="pecan pie recipes"][/caption]

Cynthia Lorow's maple bacon pecan pie recipes

1 round of refrigerated pie crust

6 tablespoons unsalted butter

1 cup brown sugar, packed

3/4 pure maple syrup (Do not use maple flavored pancake syrup)

2 teaspoons vanilla extract

1 teaspoon grated orange zest

1/2 teaspoon salt

3 eggs

2 cups pecan pieces or quarters

4 strips of crisp cooked bacon, crumbled

Preheat oven 350 degrees. Fit pie crust into bottom of a 9-inch pie plate, crimp the edges, prick bottom of crust with a fork and chill until ready to use.

Melt butter in small saucepan over medium heat. Add brown sugar and stir until smooth. Stir in maple syrup, vanilla, orange zest and salt and remove from heat.

Lightly beat eggs in a medium bowl. Add a small amount of the sugar mixture into the eggs to warm them, then slowly add the rest of the sugar mixture, whisking constantly. Add the pecans and stir gently until coated. Pour into pie shell and top evenly with bacon. Press bacon pieces slightly into filling.

Place on a baking sheet to catch any spills and place in the oven. Bake 50 to 60 minutes or until filling is set and slightly puffed. Allow to cool before serving.

Serves 8.

Nutrition information per serving: 587 calories, 56% calories from fat, 36 g fat, 10 g saturated fat, 87 mg cholesterol, 62 g carbohydrates, 7 g protein, 368 mg sodium, 3 g fiber

Green Bean Casserole Recipe - Paula Deen

 
Green Bean Casserole

[caption id="attachment_109" align="alignright" width="300" caption="Green Bean Casserole Recipes"][/caption]

Recipe courtesy Paula Deen

Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 20 min

Level: Easy

Serves: 6 servings

Ingredients

* 1/3 stick butter
* 1/2 cup diced onions
* 1/2 cup sliced fresh mushrooms
* 2 cups sliced green beans
* 3 cups chicken broth
* 1 (10 3/4-ounce) can cream of mushroom soup
* 1 (2.8-ounce) can French-fried onion rings
* Pinch House Seasoning, recipe follows
* 1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Gordon Ramsay's Crispy Salmon Recipe

 
Watch Gordon Ramsay's Crispy Salmon Recipe youtube video. Gordon Ramsay cooking simple easily prepared perfect meal, using common ingredients.

Bobby Flay Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

 
Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

[caption id="attachment_98" align="alignnone" width="200" caption="Grilled Chicken Paillard Lemon Black Pepper Arugula-Tomato"][/caption]

Recipe courtesy Bobby Flay

Prep Time: 10 min
Inactive Prep Time: 30 min
Cook Time: 5 min
Level: Easy
Serves: 4 servings

Ingredients

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Creamy Rice Pudding with the Quickest Strawberry Jam Jamie Oliver

 
Creamy Rice Pudding with the Quickest Strawberry Jam
[caption id="attachment_83" align="alignnone" width="160" caption="Creamy Rice Pudding Quickest Strawberry Jam"][/caption]

Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Available wherever books are sold. www.jamieoliver.com

Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 45 min

Level: Intermediate

Serves: 6 to 8 servings

Directions

Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful!

I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread.
Ingredients
For the jam:

2 pounds strawberries, hulled, washed and drained
1/2 cup sugar

For the rice pudding:

5 cups organic whole milk
7 ounces medium-grain rice
2 tablespoons vanilla sugar
2 ounces store-bought meringues, crumbled
Optional: a few wild strawberries, to serve

Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!

Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.

To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.

"Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

Pulled Pork Egg Rolls Guy Fieri Diners Drive-Ins and Dives

[caption id="attachment_79" align="alignnone" width="300" caption="Pulled Pork Eggrolls"][/caption]
Guy Fieri – “Diners, Drive-Ins and Dives”

Pulled Pork Egg Rolls

Recipe courtesy Guy Fieri

Prep Time:  30 min

Inactive Prep Time: --

Cook Time:  3 hr 20 min

Level:  Intermediate

Serves:  8 to 12 egg rolls

Ingredients
Pulled Pork:

2-pound pork butt, cut into 4 pieces
Salt and freshly ground black pepper
1/2 red onion, diced
3/4 cup white vinegar
1 bottle BBQ sauce

Cole Slaw:

1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 bag pre-shredded coleslaw mix
1/2 red onion, halved

Egg Rolls:

4 cups vegetable oil
3 eggs
3 tablespoons milk
12 egg roll wrappers

Directions

For the pork: Preheat the oven to 300 degrees F.

Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.

For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.

For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.

In a shallow bowl, beat the eggs and milk together and set aside.

With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.

Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.

Guy Fieri Diners Drive-Ins and Dives Chicken Dumpling Soup

Guy Fieri – “Diners, Drive-Ins and Dives”

Chicken-and-Dumpling Soup

Recipe courtesy Michael Symon for Food Network Magazine

Prep Time:  30 min
Inactive Prep Time:  --
Cook Time:  2 hr 20 min

Level:  Intermediate

Serves:  8 servings

Ingredients

1 tablespoon unsalted butter
4 cloves garlic, minced
2 carrots, diced
1 bulb celery root, peeled and finely diced
1 turnip, peeled and finely diced
1 rutabaga, peeled and finely diced
1 onion, finely diced
1 bulb fennel, finely diced
Kosher salt
4 cups white wine
1 tablespoon fennel seeds, toasted
4 sprigs fresh thyme
2 bay leaves
1 2 1/2-pound organic chicken
1 cup milk
1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)
2 tablespoons chopped fresh tarragon
1/2 teaspoon ground nutmeg
Freshly ground pepper
1 1/4 cups all-purpose flour
3 large eggs
1 tablespoon chopped fresh parsley

Directions

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

[caption id="attachment_61" align="alignnone" width="300" caption="Chicken and Dumpling Soup"][/caption]

Guy Fieri Diners Drive-Ins and Dives

 

Jamie Oliver Food Revolution Healthy snacks for kids

[caption id="attachment_54" align="alignleft" width="300" caption="Jamie Oliver Food Revolution"][/caption]

[caption id="attachment_57" align="alignright" width="239" caption="Wicked chicken"][/caption]

Jamie Oliver Food Revolution Healthy snacks for kids

Jamie Oliver's Food Revolution aired on ABC. The reality TV show chronicles chef Jamie Oliver's attempts at making over school cafeterias to serve healthier — and many times tastier food.

Wicked chicken with coleslaw

ingredients

for the sandwich:
• 4 chicken thighs, preferably higher welfare
• zest and juice of 1 lemon
• 1 red chilli, halved, deseeded and thinly sliced
• 2 garlic cloves, crushed
• sea salt and freshly ground black pepper
• 4 fresh rolls, halved

for the coleslaw:
• 2 carrots
• small white cabbage, outer leaves torn off, cut into 4 wedges
• 1 small onion, peeled and very finely sliced
• 2 tablespoons mayonnaise
• 1 tablespoon grainy mustard
• sea salt and freshly ground black pepper
• a handful of rocket

method

Preheat your oven to 200ºC/400ºF/gas 6. Mix the chicken with the lemon zest and juice, the sliced chilli and the garlic, and season with salt and freshly ground black pepper. Cover and leave to marinate for half an hour.

Peel the carrots, throw away the peel and then keep stripping until you get a pile of carrot ribbons. Slice the cabbage as finely as you can with a sharp knife. Place the carrot and cabbage in a bowl with the sliced onion, the mayonnaise and the mustard. Mix well and season with salt and freshly ground black pepper.

Place the chicken thighs on a tray, skin side up, and bake in the oven for 30 minutes or until the skin is crispy and the meat’s cooked through.

Take the chicken thighs out of the oven, leave to cool slightly until you can handle them and then pull the bone out of the middle (you might need a little knife to do this).

Toast the halved rolls under a hot grill or in the oven, and fill with rocket salad and a chicken thigh. Serve with the coleslaw and tuck in!

Tip: If you don’t like the idea of cutting out the bone, buy your chicken thighs ready boned.

Notes: A handful of Rocket is a leafy green also called "garden rocket," roquette, rucola or arugula the term is used commonly by people who speak the "King's English" England, Canada, Australia, and New Zealand, Jamie Oliver is a Limey.

Higher Welfare means chicken raised in better conditions than factory farms, sometimes called Organic or free-range.

 

Vegan recipes, Vegan 'Meaty' Chili

Delicious Vegan 'Meaty' Chili

Serves: 2-4

Preparation time: 30 minutes

Ingredients (use vegan versions (http://vegweb.com/index.php?topic=15403.0)):

Vegemince or other burger-style crumbles
2 tins/cans Italian plum tomatoes in juice
1 large onion
1 clove of garlic
1 small tin/can of cooked kidney beans
cayenne pepper
chili powder
1-2 teaspoon Marmite or other yeast extract
sugar (to taste)
salt and pepper (to taste)
olive or sunflower oil

Directions:

1.  Destalk the tomatoes and chop finely. Do not discard the juice.

2.  Peel and dice the onion and mince the garlic.

3. In a large saucepan or wok, gently fry the onion in the oil over a moderate heat until golden. Add a little cayenne pepper and a teaspoon of chili powder.

4. When the onions are golden, add the tomatoes, tomato juice and garlic.

5. Use a wooden spoon to gently soften the tomato pieces. Now add a heaping teaspoon of Marmite and allow to melt into the mixture. Add 1/3 of a teaspoon of sugar.

6. Add approximately 1/2 a bag of Vegemince.  This measurement is just for reference-soy protein does not take long to cook so you can add as much or as little as you like. If you add too much 'mince', just add some water, stir, and re-season.

7. Continue to heat the mixture, seasoning with salt and pepper, cayenne and chili until the soy mince has softened and absorbed the taste (roughly 15 minutes). If it tastes too bland, use more Marmite or a touch of sugar (be careful with the sugar). Add the kidney beans. If they come in a flavored sauce, drain the sauce first.

8. Continue to heat through and then serve- either with brown rice, or inside tacos or fajitas with fresh green salad and bell peppers.  Alternatively, wrap in fajitas, cover with cool red salsa and vegan cheese and grill for 5-10 minutes for enchiladas. Yum!

Recipe Options:

1) Make the dish more hearty by adding 1 peeled and diced potato at step #5.  This will add 30-40 minutes to the overall cooking time. You will need to add a glass or two of water to the recipe and cook on a higher temperature.

2) Add a diced green (bell) pepper at stage 6.

3) Add a minced chili pepper at stage 4.

Guy Fieri – “Diners, Drive-Ins and Dives” Chicken Salad

Guy Fieri – “Diners, Drive-Ins and Dives”

Chicken Salad

Recipe courtesy Curtis Dorsett, Sunflower Caffe, Sonoma, CA

Show: Diners, Drive-ins and Dives  Episode: From Mozz to Matzo Balls

Filed under: Poultry, Chicken,

RECIPE

Cook Time:  40 min
Level:  Easy
Yield:  4 to 5 servings

Ingredients

1 whole fryer chicken, 3 to 3 1/2 pounds (preferably free range, organic)
Salt and freshly ground black pepper
1 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon celery seed
6 ribs celery, diced
1 sweet red onion, diced
1 small bunch fresh flat-leaf parsley, finely chopped
1/4 cup mayonnaise
Sandwich buns, mixed greens and fresh vegetables, for serving, if desired

Directions

Preheat the oven to 350 degrees F.

Rub the chicken inside and out with salt and pepper. Place the chicken in shallow roasting pan and roast until cooked through, 35 to 40 minutes. Test for doneness by twisting the drumstick, as it will release at the joint when done. Pour off any accumulated pan juices and reserve. Place the chicken and the reserved juices in the refrigerator to chill.

When the chicken is completely chilled, remove the meat from the bones and place in a mixing bowl. Melt the reserved juices in the microwave, then pour over the chicken and toss so that all of the juices can be re-absorbed.

Add the lemon juice and Dijon mustard and toss again to coat the meat. Add the celery seed, celery, onions, and parsley. Toss with just enough mayonnaise to moisten the salad. Season with salt and pepper, to taste.

Serve as a chicken salad sandwich, grilled or cold, or on a bed of mixed greens garnished with fresh vegetables.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Campbells Soup Recipes: Cream of Chicken Macaroni Soup

Campbell's Soup Recipes: Cream of Chicken Macaroni Soup.

[caption id="attachment_24" align="alignnone" width="318" caption="Campbell's Soup Recipes"][/caption]

Chicken is often an universal poultry that anyone-who knows the best way to eat in a fastfood is well conscious of. Almost everyone loves chicken, most specifically kids. it has a friendly taste (practically generic but has a specific tenderness) that individuals like. it is the just-right meat between that of fish which is light on the tongue and also the hard-core meat that is certainly typically the pork or beef.

For this reason, chicken has usually been used in pasta dishes, even in stir-fry Japanese and Chinese cuisines. not to forget, it has been endlessly utilised in soup recipes at the same time.

Because of this, the recipe below is really a Campbell's Soup Recipe which is chicken-inspired-with macaroni to give it more physique.

Cream of Chicken Macaroni Soup Recipe

This is a variant of the sopas in Filipino.

Serves 4 Dash of vegetable oil Half a can of button mushrooms, sliced1 cup of fresh milk1 garlic clove- minced salt and pepper1 spring onion-diced Half a can of corn kernels 1 carrot, diced (little)two cups chicken broth1 can Campbell's Cream of chicken Sliced onion leeks four hotdogs, sliced1 ? chicken breast, cubed150 g elbow macaroni

Cook the pasta and set aside.

Heat the bowl, place the vegetable oil until it’s spitting. Add the garlic and diced spring onion. When the onion has already caramelized, add the chicken. Stir-fry until slightly cooked. Add the carrots and stir till the carrots start off to soften. Add the hotdogs, mushrooms, corn, and green peas. Add the chicken broth. Wait for it to begin to boil. Add the cream of chicken and stir gradually in low heat. Add the milk and onion leeks. Leave. When it begins to boil, stir until thick. Then add the macaroni.

Add salt and pepper to taste.

Pair this chicken macaroni soup with crackers or tough bread. You’ll be able to even use bread sticks and dip them on the hot soup before having a bite. certainly a good blend indeed.

Wondering about how to make Campbell's soup recipes?. Here is how you can make Campbell's soup with ease. you can also try Popeye's Menu for healthy diet.

 

Ina Garten, Barefoot Contessa, Food Network, Seafood Stew

Ina Garten, Barefoot Contessa

Seafood Stew

, 2004, Barefoot in Paris, All Rights Reserved

Prep Time:  30 min
Inactive Prep Time:   --
Cook Time:  40 min
Level:  Intermediate
Serves:  6 servings

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic

Directions

Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette
Seafood Stock:

2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1⁄2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

Yield: 1 quart

Guy Fieri - "Diners, Drive-Ins and Dives" Pulled Pork at Home

Guy Fieri,  "Diners, Drive-Ins and Dives."

Pulled Pork at Home

Recipe courtesy Charlie Johnson, owner Q Fanatic BBQ in Champlin, MN.

Prep Time:  15 min
Inactive Prep Time:    --
Cook Time:  10 hr 0 min
Level:  Easy
Serves:  15 servings

Ingredients

* 1 bone-in pork butt
* 1 bottle liquid smoke
* 1/4 cup your favorite pork rub

Directions

Preheat the oven to 250 degrees F.

In a large roasting pan, place the butt fat side up. Pour the liquid smoke evenly over, and then sprinkle with the rub. Cover the pan with plastic wrap, and then tin foil, crimping the foil around the edges to seal tight. If you need 2 pieces of tin foil to cover the pan, make sure to fold them together to seal the joint. Bake for 10 hours, or until the bone pulls out easily.

Pull the meat apart, reserving any juices. Serve right away or put in zip-top freezer bags and cool flat in the fridge or freezer. Reheat in a slow cooker, the oven, or in individual portions in the microwave. Enjoy with your favorite sauce and slaw.

* This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Guy Fieri of "Diners, Drive-Ins, and Dives."

Baked Rice Pudding

Baked Rice Pudding

4 eggs beaten
1/2 cup sugar
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 1/2 to 3 cups cooked rice white or brown
1/2 cup raisins
3 cups warm milk

Combine eggs, sugar, vanilla, cinnamon, and salt.
Stir in rice  and raisins.
Stir in warm milk.
Pour into buttered casserole.
Put casserole in pan of hot water 1 inch deep
Bake at 325 degrees about one hour or until knife inserted near center comes out clean.
Stir once halfway through baking.
Cool to warm and serve warm or cold.

Healthy Snacks for Kids

Find some healthy Snacks for Kids