Toasted Cornbread, Bacon and Chestnut Stuffing
Posted by: “Lynnda”
Toasted Cornbread, Bacon and Chestnut Stuffing
Two boxes corn muffin mix, such as Jiffy
one can chicken broth (14.5 oz)
1 cup half and half
2 large eggs
1/2 pound bacon, cut into 1/2 inch wide pieces
2 T. butter
1 large onion, chopped
2 ribs celery, chopped
One jar whole roasted chestnuts, coarsely chopped, 8 oz
2 T. fresh thyme leaves
1 T. chopped fresh sage
1 cup dried cranberries
1/2 cup chopped flat leaf parsley
Salt and pepper
Bake cornbread as pkg. directs. Let cool and break into 1 inch chunks. Preheat oven to 325. In large baking dish, arrange the cornbread chunks in single layer. Toast in oven, stirring once, until golden, about 10 minuets. In a bowl, whisk together chicken broth, half and half and eggs. Fold in cornbread, cover land let soak for 10 minutes or refrigerate overnight. In large, heavy skillet, cook bacon until crisp and the edges, about 8 minutes. Transfer to a large bowl, discarding all but a thin coating of drippings from skillet. Add butter to skillet, then stir in onion and celery. Cook over medium heat, stirring until softened, 10 minutes. Stir in the chestnuts, thyme and sage during the last minute of cooking. Stir in cranberries, parsley, soaked cornbread and salt and pepper to taste. Cover; let stand for 30 minutes. Preheat oven to 350. Add stuffing to a greased 9 x 13 inch baking dish. Cover with greased foil and bake for 40 minutes. Uncover and bake until golden, 15 minutes
Source: Unknown
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2. Pioneer Bean Stew (Slow Cooker)
Posted by: “Lynnda”
Pioneer Bean Stew (Slow Cooker)
1 1/2 pounds lean ground beef
4 or 5 slices bacon, chopped
2 cans sloppy Joe sauce (15.5 oz. each)
2 cans red kidney beans, rinsed and drained (15 oz. each)
1 can butter beans, rinsed and drained (15 oz. each)
2 cups water
In large skillet, cook beef and bacon until meat is no longer pink. Drain off fat. In 6 quart slow cooker, combine sloppy Joe sauce, kidney beans and butter beans. Stir in ground beef mixture and the water. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Makes 8 servings
Source: Essential Slow Cooker
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3. Cranberry Banana Salad
Posted by: “ny14467”
Cranberry Banana Salad
1 (4 qt) box raspberry jello
1 cup boiling water
1/2 c. cold water
1 (16 oz) can whole cranberry sauce
2 bananas, sliced
1/2 c. chopped walnuts
In a large bowl, add raspberry jello in boiling water. Mix until dissolved, add cold water. Chill until partially thickened. Add cranberry sauce, bananas, and walnuts. Mix well and spoon into mold. Cover and chill until set.
Makes 6 to 8 servings
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4. Oven Baked Sicilian Meatballs
Posted by: “Lynnda”
Oven Baked Sicilian Meatballs
2/3 cup soft bread crumbs
3 T. milk
1 egg, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
1/4 cup snipped fresh basil
3 T. pine nuts, toasted
3 T. dried currants
1/2 t. salt
1 clove garlic, minced
1/4 t. freshly ground black pepper
1 lb. bulk sweet Italian sausage
Preheat oven to 350. In large bowl, combine bread crumbs and milk. Let stand for 5 minutes. Stir in egg, cheese, onion, basil, pine nuts, currants, salt, garlic and pepper. Add sausage; mix well. Shape mixture into 24 meatballs. Place meatballs in 15 x 10 inch pan. Bake for 25 to 30 minutes or until meatballs are done. Drain off fat. Makes 4 servings
Source: Ultimate Italian
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5. Sparkling Pomegranate Cocktail
Posted by: “Lynnda”
Sparkling Pomegranate Cocktail
2 T. pomegranate juice or cranberry juice, chilled
1/2 t. Cointreau, Grand Marnier, or other orange liqueur
Prosecco or other dry sparkling wine, chilled
pomegranate seeds (optional)
For each cocktail: Pour pomegranate juice and Cointreau into a champagne flute. Fill glass with Prosecco. If desired, garnish with pomegranate seeds. Some pomegranate juices are clear and some, unfiltered, are not. Either will work in this recipe.
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6. Chicken Tamale Casserole
Posted by: “Lynnda”
Chicken Tamale Casserole
1 T. vegetable oil
6 cups shredded cooked chicken
1 cup frozen chopped onion
1 cup salsa verde (Pace)
1 can chopped green chiles, 4.5 oz
2 boxes cornbread mix, 7.5 oz. each
Chopped tomatoes, cilantro and sour cream for garnish
Preheat oven to 400. Spray a 13 x 9 inch baking dish with nonstick cooking spray. In large nonstick skillet, heat oil over medium heat. Add chicken, onion, salsa, and chiles; cook for 4 to 5 minutes or until onions are translucent. Spoon mixture into prepared dish. In large bowl, prepare cornbread mixes according to pkg. directions. Pour over warm chicken mixture. Bake for 25 minutes or until golden brown and cornbread is cooked through. Garnish with chopped tomatoes, cilantro, and sour cream if desired.
Serves 6 to 8
Source: Sandra Lee
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7. Truffle Tree
Posted by: “Lynnda”
Truffle Tree
one six inch tall Styrofoam cone with one or two coats of metallic gold spray paint
Gold wrapped truffle candy, such as Ferrero Rocher
Cover the Styrofoam cone with one or two coats of gold spray paint. Make sure it’s foam safe. Solvent based paints will damage the foam. Allow to dry, insert a toothpick into a gold wrapped truffle and begin securing the truffles in rows, starting at the bottom of the cone. Stack the rows as shown until cone is covered. Use about 50 truffles. Place the truffle tree on a cake stand and swirl a length of gold ribbon or tulle around it.
Source: Unknown
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8. White Mac and Cheese
Posted by: “Lynnda”
White Mac and Cheese
1 box uncooked penne pasta, 1 lb.
2 cans evaporated milk
3 t. salt, divided
2 t. ground black pepper, divided
3 pkg. shredded Italian blend cheese, 8 oz. each
2 pkg. shredded Parmesan cheese, divided
1 cup panko bread crumbs
Preheat oven to 350. Spray a 3 quart baking dish with nonstick cooking spray. Cook pasta as pkg. directs. Drain well. In large pan, combine evaporated milk, 2 1/2 t. salt, and 1 1/2 t. pepper; cook over medium heat for 1 to 2 minutes or until warm. Add cheeses, reserving 1/2 cup Parmesan cheese. Cook, stirring constantly, for 5 to 6 minutes or until cheese melts. Stir in cooked pasta until well combined. Spoon into prepared baking dish. In medium bowl, stir together reserved Parmesan, bread crumbs, remaining 1/2 t. salt and remaining 1/2 t. pepper. Spread evenly over top of pasta. Bake for 20 to 25 minutes or until top is golden brown.
Source: Sandra Lee
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9. BREAKSTONE’S Creamy Chicken Chipotle Skillet
Posted by: “Dorie”
BREAKSTONE’S Creamy Chicken Chipotle Skillet
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1 1/2 cups water
1 (8 ounce) can mushroom pieces and stems, undrained
2 chicken bouillon cubes
8 ounces medium egg noodles, uncooked
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 (8 ounce) container BREAKSTONE’S Reduced Fat Sour Cream
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 minutes or until chicken is cooked through.
Add water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 minutes, stirring occasionally. Remove from heat.
Stir in sour cream.
Dorie
http://groups.yahoo.com/group/MainDishesMeatsNPoultry/
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10. Cranberry Roast Chicken (CP)
Posted by: “ny14467”
Cranberry Roast Chicken (CP)
1 (3 1/2 lb.) whole chicken
1 (15 oz) can whole cranberries sauce
1 (1 oz) package onion soup mix
1/2 c. water
In slow cooker, place chicken. In medium bowl, combine cranberry sauce, soup mix, and water. Mix well. Pour mixture over chicken. Cover and cook on low 9 to 10 hrs.
Makes 4 servings
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11. Microwave Caramel Popcorn (MUST TRY RECIPE!)
Posted by: “fromkristenskitchen”
Microwave Caramel Popcorn
Grocery List
4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Place the popped popcorn into a large brown paper bag. Set aside.
In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container
Pictures from when I made it:
http://fromkristenskitchen.blogspot.com/2009/09/microwave-caramel-popcorn.html
Source:
http://allrecipes.com/Recipe/Microwave-Caramel-Popcorn/Detail.aspx
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12. Mexican Red Rice
Posted by: “KS tabby”
Mexican Red Rice
1/2 c. diced onion
1/2 c. tomato sauce
1 c. rice, uncooked
2 Tbsp. oil
1 3/4 c. chicken broth
Salt to taste
Pour oil into a large saucepan. Add onion and saute until transparent.
Add rice and saute until golden. Add tomato sauce, chicken broth and salt.
Bring to a boil; stir well. Cover and simmer for about 20 minutes.
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13. Parmesan Sauage Stuffing
Posted by: “Lynnda”
Parmesan Sausage Stuffing
6 cups ciabatta bread torn into bite size pieces
12 oz. bulk mild sausage
1 cup chopped onion
1/2 cup chopped celery
2 t. snipped fresh thyme
1 t. snipped fresh sage
1/2 t. snipped fresh rosemary
2 T. olive oil
1 egg, lightly beaten
1/2 cup shredded Parmigiano Reggiano cheese
1/4 cup dried currants
2 T. snipped fresh flat leaf parsley
1/4 t. salt
1/4 t. ground black pepper
1/2 to 3/4 cup chicken broth
Grated Parmigiano Reggiano cheese, optional
Preheat oven to 350. Generously grease a 2 quart shallow baking dish; set aside. Spread bread pieces evenly in an ungreased 15 x 10 inch baking dish. Bake for 10 to 15 minute or until bread is dry, stirring once. Transfer to large bowl; set aside. In large skillet, cook sausage over medium high heat until brown. Drain off fat. Transfer to a large bowl; set aside. In large skillet, cook onion, celery, thyme, sage and rosemary in hot oil over medium high heat until onion and celery are tender. Transfer onion mixture to bowl. Stir in egg, the 1/2 cup cheese, the currants, parsley, salt and pepper. Drizzle with enough of the broth to moisten, tossing gently to combine. Transfer bread mixture to the prepared baking dish. Cover and bake for 40 to 45 minutes or until heated through. If desired, sprinkle with additional cheese. Makes 8 servings. You can also use the bread mixture to stuff a 10 to 12 lbs. turkey before roasting.
Source: Unknown
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14. Asparagus and Tomato Quiche
Posted by: “Dorie”
Asparagus and Tomato Quiche
Line quiche pan with pie shell.
Bake 5 minutes at 400 degrees.
4 lg. eggs, beaten
3 tbsp. flour
1 tsp. paprika
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 c. half & half
2 c. grated Swiss cheese
10 fresh asparagus spears, washed & cut
1 med. tomato, sliced
Preheat oven to 375 degrees. Beat eggs with next 5 ingredients. Stir in cheese. Saving 6 spears for top, chop rest of asparagus into 1 inch lengths. Put in bottom of pie shell and pour in liquid. Bake 20 minutes at 375 degrees. Remove and quickly arrange tomato slices and 6 extra spears. Bake another 20-30 minutes at 375 degrees. Serves 6.
Dorie
http://groups.yahoo.com/group/DoriesDeliciousDishes/
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15. Chicken Noodle Rice
Posted by: “KS tabby”
Chicken Noodle rice
3 c. water
1 1/2 c. rice
1 envelope dried chicken noodle soup mix
Bring water to a boil. Add rice and soup mix. Bring to a boil and simmer for 20 minutes.
Easy... quick... and yummy!!
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16. Gingerbread Trifle
Posted by: “Lynnda”
Gingerbread Trifle
1 box white cake mix, 18.25 oz
1 1/4 cups ginger ale
1/3 cup vegetable oil
3 egg whites
2 boxes instant white chocolate pudding mix
2 cups cold milk
1/2 t. ground ginger
1/2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground cloves
1/4 t. ground nutmeg
3 cups gingersnaps
2 cans whole berry cranberry sauce
2 cups finely chopped pistachios
Preheat oven to 350. Spray a 15 x 10 inch jelly roll pan with nonstick baking spray with flour. In large bowl, stir together cake mix, ginger ale, oil and egg whites. Pour into prepared pan. Bake for 18 to 22 minutes or until edges begin to brown. Let cool completely on wire rack. Cut into 1 inch cubes. Set aside 4 cups cake cubes; reserve remaining cake for another use. In large bowl, whisk together pudding mix, milk, ginger, cinnamon,allspice, cloves and nutmeg until smooth. In large trifle dish. put 2 cups cake cubes. Arrange half of gingersnaps, rounded side facing out, in single layer around bottom sides of dish. Cake cube will hold gingersnaps in place. Top cake cubes with 1 can cranberry sauce, half of pudding mixture and 1 cup pistachios. Arrange remaining 2 cups cake cubes over pistachios. Top with remaining cranberry sauce, remaining half of pudding mixture and remaining 1 cup pistachios. Line top edge with remaining half of gingersnaps. Cover and refrigerate until ready to serve.
Source: Sandra Lee
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17. Chocolate and Vanilla Creme Brulee
Posted by: “Lynnda”
Chocolate and Vanilla Crème Brulee
4 cups heavy whipping cream
3/4 cup sugar
9 egg yolks
1 t. vanilla extract
1/2 cup semisweet chocolate chips
Brown sugar
In large pan, combine cream, sugar and egg yolks until blended. Cook and stir over medium heat until mixture reaches 160 or is thick enough to coat the back of a metal spoon. Stir in vanilla. In microwave melt chips; stir until smooth. Whisk 2 cups of the cream mixture into chocolate until smooth. Transfer mixture to eight 6 oz. ramekins or custard cups. Slowly pour remaining cream mixture over the back of the spoon into the ramekins. Place ramekins in baking pan; add 1 inch of boiling water rot pan. Bake uncovered at 325 for 25 to 30 minutes or until centers are just set. Mixture will jiggle. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. If using a crème brulee torch, sprinkle each with 1 to 2 t. brown sugar just before serving. Het sugar with torch until caramelized. If broiling the custards, place ramekins on baking sheet; let stand at room temperature for 15 minutes. Sprinkle with brown sugar. Broil 8 inches from heat for 4 to 7 minutes or until sugar is caramelized. Refrigerate for 1 to 2 hours or until chilled.
Serves 8
Source: taste of home
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18. Christmas Popcorn Recipe : Make your Christmas extra sweet
Posted by: “rita_thakkar1967”
Christmas Popcorn Recipe : Make your Christmas extra sweet
Ingredients:
• 5 qt. Unsalted Popcorn (freshly popped)
• 1 c. Dry-Roasted Peanuts (salted)
• 1/2 c. Dark Corn Syrup
• 2 c. Light Brown Sugar
• 1/2 tsp Baking Soda
• 1/2 tsp Vanilla
• 1 c. Butter
Method
• Mix popcorn and peanuts together in a large, lightly greased
roasting pan and keep the mixture aside.
• Melt butter in a medium saucepan. Now stir in sugar and corn
syrup.
• Bring the above mixture to boil and continue boiling over medium
heat for 5 minutes, stirring occasionally.
• Now remove the saucepan from heat, and stir in soda and vanilla.
Pour the above mixture over popcorn mixture and stir until evenly
coated.
• Bake at 250 degrees for 1 hour, stirring every 15 minutes.
• Remove it from oven, cool for 10 minutes, and then spread in
single layer on folded large brown paper bags to cool completely.
• Store in an air-tight container to keep the popcorns fresh for 2-3
weeks.
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http://groups.yahoo.com/group/SimpleMeals/