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Post by kidsandpets on Mar 20, 2015 22:57:12 GMT -5
Walnut-Cranberry Corn Bread Stuffing by 4littlelambs
Makes 5 cups.
This recipe makes enough stuffing for a 5-pound chicken or 6 pork chops. For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it. For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.
4 tablespoons butter
1 small carrot, minced
1 small rib celery, minced
1 small onion, minced
2 1/4 cups (approximately) lightly crumbled corn bread
2 tablespoons minced parsley
2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh or frozen cranberries
1/2 cup toasted walnuts
1 1/2 cups hot turkey broth or water
Preheat oven to 350 degrees F.
In a skillet over medium heat, melt butter; add carrot, celery and onion; sauté until softened (about 10 minutes).
In a large bowl, toss corn bread with cooked carrot, celery and onion; add parsley, sage, salt and pepper. Add cranberries, walnuts and stock; mix well.
Place dressing in a 2-quart casserole; cover with lid or aluminum foil. Bake until center of stuffing registers 165 degrees F (about 30 minutes).
__________________
Love,
Susan
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Post by kidsandpets on Mar 20, 2015 22:57:35 GMT -5
Old Fashioned Bread Stuffing by 4littlelambs
Ingredients:
3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 TBSP butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)
Instructions:
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove insides for later use or discard. Keep water and put aside.
Preheat oven to 350 degrees.
Chop onion and celery and place into food processor until minced.
Melt 2-3 tablespoons of butter in large saucepan.
Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to saute the onion and celery in two parts. Once cooked, pour the onion/celery mixture directly over the dried out bread.
Pour 1/2 tsp. sage over bread/onion/celery mixture.
Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in. Mixture thoroughly and smell/taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
If you are using oysters, add them now.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
I hope everyone has a great Thanksgiving.
Pat Vojtaskovic
__________________
Love,
Susan
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Post by kidsandpets on Mar 20, 2015 22:58:00 GMT -5
Sauce Rosee by Mom2two
"Pan-toasted herbs flavor this creamy rich tomato sauce. Basil, thyme, oregano and pepper flakes, sauteed in olive oil, are cooked with onion, bell pepper, garlic, tomatoes and broth. Bring to the edge of a boil with cream and white wine, then serve."
INGREDIENTS:
6 tablespoons olive oil (next time I will only use 3 tbl)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried red pepper flakes
2 tablespoons minced onion
2 tablespoons minced green bell pepper
1 tablespoon minced garlic
7 ounces tomato sauce
1/2 teaspoon chicken soup base
1 tablespoon white sugar
1/2 pound cheese tortellini
6 fluid ounces heavy cream
1/2 cup white wine (I used chicken stock instead)
DIRECTIONS:
1. In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano and dried red pepper flakes; stir together.
2. Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and stir.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
Sauce Rosee-Allrecipes.com
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~Angie~
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Post by kidsandpets on Mar 20, 2015 22:58:24 GMT -5
Parmesan Oven Rice by Flautista
Serves 4
1 tablespoon olive oil
2/3 cup long-grain rice
1 and 2/3 cups chicken broth
1/4 cup grated Parmesan cheese
2 tablespoons snipped fresh parsley (or 2 teaspoons dried parsley)
1/2 teaspoon salt
Dash of pepper
In a medium skillet, heat olive oil over medium-low heat; add rice.
Cook and stir until rice is coated and light golden brown.
Remove from heat.
Stir in chicken broth, cheese, parsley, salt and pepper.
Turn mixture into a one-quart casserole. Bake, covered, in 350F oven for 50 minutes; stir after 30 minutes.
This recipe is easily doubled for when company's coming.
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Love and blessings,
Linda (formerly Linderlou)
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Post by kidsandpets on Mar 20, 2015 22:58:48 GMT -5
Creamy Pasta by katc01
Hi All,
I have a fail proof recipe for chicken pasta that my husband and kids always love.
Creamy Chicken Pasta
1/2 to 1 Onion diced
400g chicken tenderloins small pieces
2 rashers bacon diced
small can corn
1 clove garlic crushed
fresh lemon juice
180g cream
Parmesan cheese
250g fine spagetti
Place spagetti in pan and cook as directed,
Then:
Saute onion, garlic and bacon in a pan til lightly cooked. Add chicken and brown lightly (don't overcook at this point) add corn and a sqeeze of lemon juice then add cream. Lower heat to lowest point and allow to simmer for about 5 minutes.
Add spagetti to sauce once cooked and serve with parmesan, Yum, Yum.
This recipe is fairly quick and easy and everyone seems to love it.
Hope you do to,
Katrina
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Post by kidsandpets on Mar 20, 2015 22:59:51 GMT -5
by StillJulie
Lambs' Spaghetti Sauce
"miss recipe moderator" may move this to the recipe section but I wanted Kris (and miss recipe moderator) to see it good & quick...
4 medium onions
1 1/4 teaspoon pepper
1/2 cup cooking oil (I use olive oil)
4 garlic cloves, minced (I use the refridgerated stuff)
12 cups chopped, peeled, fresh tomatoes
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon dried basil (I love basil, I use more)
2 cans (6 ounces) tomato paste
1/3 cup packed brown sugar
In large kettle (dutch oven... whatever), saute the onions and pepper in oil until onions are tender. Add garlic, tomatos, bay leaves, salt, oregano and basil. Simmer for 2 hours, stirring occasionally. Add tomato paste and brown sugar, simmer for 1 hour longer. Remove bay leaves and serve... or freeze!!
I don't peel the tomatos... I just cut & chop them up then run everything thru a foodmill after the sauce is completed!!
Also, if I double the recipe, I only use about 6 onions (especially if they are good sized ones)!
I don't cook anything that's not simple... so this IS simple and yummy!!
This is what you were looking for right? With fresh tomatos??? Cause I have a really simple one that doesn't use the fresh tomatos but I like it even better than this one!
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Julie
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