Family Fresh Green Bean Casserole (Food Network)
Serves 6 - 8
Kosher salt
1 1/2 pounds fresh French green beans, ends trimmed
4 tablespoons butter, divided
2 tablespoons finely chopped Vidalia onion
4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
Freshly ground black pepper
1 1/2 cups corn cereal (recommended: Corn Flakes)
1/2 pound grated mozzarella cheese
Directions
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
I’ll chime in with the recipe for “Turkey Surprise” from Mystery Science Theater 3000:
“Cook Turkey at 200 degrees for one hour then rub it with a turtle”
Pecan Pie
1 box brown sugar (your choice…light or dark)
2 tablespoons all-purpose flour
3 eggs
¾ cup melted butter ( 1 ½ sticks)
2 teaspoons vanilla
¾ cup milk
2 – 3 cups pecans ( as you like….)
Combine all ingredients….stir well. Pour into two unbaked pie shells.
Bake in 350o oven for 30 minutes or ‘til done. (Toothpick inserted into middle of the pie will come out clean.)
Recipe makes 2 pies.
yum! thank you for sharing. This is such a good idea....
ping
green bean casserole bump for the holiday
Sweet Potato Casserole
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed (or just buy the crumbs)
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.
Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.
Go to Safeway and buy the complete dinner for however many. Eat drink and be happy. Easy clean-up and the chef gets a break. Other than that do anything Alton Brown says to do.
Thanskgiving blessings for all!
Marking for later
Pinging for later. Thanks for posting! These threads have always proved helpful....well for me because I’m a messy gourmet.
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.
- - - - - -
Don't knock it until you've tried it.
It's actually a 50 year old Craig Clairborne recipe.
recipe ping
I cook turkey breasts Either one or two. I brine them in water with i/2 to 2/3 cups of salt and half that amount of sugar for about four hours. (I use ziplock bags)
Then soak cheese cloth in melted butter and place it over the turkey. Cook 325 degrees until the meat reaches 165 degrees
As it cooks I baste with melted butter with some white wine in it.
Best turkey that I have ever eaten
Bump for new recipes!
Cranberry Margaritas
1 1/4 cup cranberry juice
1/2 cup sugar
1 1/2 cup fresh frozen cranberries, rinsed
3/4 cup fresh squeezed lime juice
3/4 cup tequila
1/2 cup Grand Marnier
ice
Pour half of mixture in the blender and fill rest with ice. Blend. Repeat with second half of mixture. Makes minimum of two blender batches.
I only use charcoal to get it going and use split hickory for most of the fuel.
Use whatever kind of BBQ sauce you like but inject it in the bird and baste the outside with it.
Grill over low coals for about 3 1/2-4 hrs for a 15 lb turkey.
Crisp outside, tender and juicy inside, and hickory smoked all the way through.
We also have people at Thanksgiving that do not like turkey, but love salmon. Here is an excellent choice we’ve been making for years....
• ½ tsp salt (kosher salt works best)
• ½ tsp onion powder
• ½ tsp high quality garlic powder (NOT garlic salt)
• ¼ tsp Hungarian paprika (sweet, NOT hot)
• ½ tsp dill weed (dried and chopped finely)
• ½ tsp lemon pepper (black pepper or white pepper will not work)
• ½ tsp dried oregano
• ½ tsp dried basil
• 2 Tbsp good quality dry white wine
• Juice of ½ lime
• 1 tsp melted butter (can also use mayonnaise)
• 1 ½ lbs of 1 inch thick salmon filet
• Vegetable oil spray (for foil, to prevent sticking)
The grill needs to be prepared by heating it to high heat.
Combine salt, onion and garlic powders, dill weed, lemon pepper, oregano and basil in a small bowl and set aside until fish has been prepared.
Form heavy, grill weight aluminum foil into a tray shape, ensuring that there is enough room for the salmon fillet on the tray. It should be doubled in thickness and should have the dull side up so that the heat is reflected and the food will not be as prone to burning. Spray entire inside of tray with vegetable spray so that salmon will not stick while cooking.
Place salmon skin side down in foil tray. If salmon has been skinned place salmon with the boned side down. If using fresh lime, squeeze each half over the fillets to coat evenly. Repeat with white wine, making sure all of the fish has been lightly sprinkled. Spread fish with melted butter or mayonnaise if you are using it instead of butter.
Sprinkle herb mixture over top of the salmon and then top
Wow! Another Foodie bump to the Weekly Gardening FReepers