Pumpkin or Sweet Potato Fudge
Make the whole family smile and your guest will beg for the recipe!!!!!
3 cups sugar
3/4 cups butter or margarine
1 (5-1/3 ounce can or 2/3-cup) evaporated milk
1/2 cup solid pack pumpkin or sweet potatoes
1 teaspoon pumpkin pie spice
1 (12-ounce) package butterscotch morsels
1 (7-ounce) jar marshmallow creme
1 cup chopped toasted almonds or pecans
1 teaspoon vanilla extract
In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234-degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels.
Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9-inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator.
Yields 3 pounds
Saturday, November 5, 2011
Friday, November 4, 2011
* Exported from MasterCook *
Sweet Potato Casserole (monica)
Recipe By :Mom 1994; Monica Resinger
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 cans Sweet Potatoes (16 oz. ea.) -- or fresh cooked
1/4 cup Butter
3/4 cup Sugar
1/2 teaspoon Salt
2 Eggs
1/2 cup Milk
1 teaspoon Vanilla
---Topping-- -
1 cup Brown Sugar
1/4 cup Butter
2 teaspoons Cinnamon
1/4 cup Flour
Heat yams & drain. Mash with other ingredients and mix well. Pour into ungreased 9" square glass baking pan. Mix all topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.
Shared for Jamie's 2000 Holiday Swap by Plantlady98.
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassroo tsrecipes. com
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 13g Fat (40.8% calories from fat); 3g Protein; 41g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 283mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : May make the day before and refrigerated before baking. Happy cooking-Mom
My mom is a teacher's assistant and one of the staff members brought this delicious dish to one of their potlucks. My mom had to get the recipe and now we make it every Thanksgiving. This and the stuffing are my favorite!
Brown Sugar-glazed Sweet Potatoes With Marshmallows
Brown Sugar-glazed Sweet Potatoes With Marshmallows Recipe By :Bon Appetit - November 1994 - page 99
Serving Size : 8
4 pounds sweet potato -- peeled, cut in 1" pc
2/3 cup packed light brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds
Preheat oven to 375. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves.
Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
Shared for Jamie's 2000 Holiday Swap by Alisha Pitchford.
NOTES : A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Serving Size : 8
4 pounds sweet potato -- peeled, cut in 1" pc
2/3 cup packed light brown sugar
5 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds
Preheat oven to 375. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves.
Pour over potatoes; toss to coat. Cover dish tightly with foil.
Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
Shared for Jamie's 2000 Holiday Swap by Alisha Pitchford.
NOTES : A Thanksgiving classic with a nineties twist. There are marshmallows and brown sugar to keep the youngsters happy, and "big kids" will like the addition of almonds and spices.
Sweet Potato Pie
Sweet Potato Pie
1 1/2 cups mashed, cooked sweet potatoes
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
2 eggs, well beaten
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup butter
1 cup milk
1 (9-inch) unbaked pie shell
Combine the first eight ingredients. Melt butter in the milk. gradually pour butter-milk mixture into potato mixture, stirring constantly.
Beat gently until well blended and smooth. Bake in a pie shell at 450 degrees F for 10 minutes.
Reduce heat to 350 degrees F and bake for 45 minutes or until a silver knife comes out clean.
1 1/2 cups mashed, cooked sweet potatoes
1/2 cup granulated sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon cloves
2 eggs, well beaten
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup butter
1 cup milk
1 (9-inch) unbaked pie shell
Combine the first eight ingredients. Melt butter in the milk. gradually pour butter-milk mixture into potato mixture, stirring constantly.
Beat gently until well blended and smooth. Bake in a pie shell at 450 degrees F for 10 minutes.
Reduce heat to 350 degrees F and bake for 45 minutes or until a silver knife comes out clean.
APPLE-YAM CASSEROLE
APPLE-YAM CASSEROLE
Yield: 6 Servings
1 1/4 lb Yams
1/2 c ;Water
1 lb Apples
1 c Apple juice
2 tb Cornstarch
3 tb ;Water
1/2 c Honey
1/3 c Wheat germ
In a pot with a tight-fitting lid, steam yams in 1/2 cup water until tender; 15-20 minutes. Peel and slice them lengthwise in 1/2" thick slices. Layer them in a casserole.
Peel and core apples, slicing them 1/2" thick. Lay apple slices on top of yams. Heat apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey.
Spoon sauce over apples, then top with wheat germ. Bake in a 350 degree oven until apples are tender, 30 minutes to an hour.
Yield: 6 Servings
1 1/4 lb Yams
1/2 c ;Water
1 lb Apples
1 c Apple juice
2 tb Cornstarch
3 tb ;Water
1/2 c Honey
1/3 c Wheat germ
In a pot with a tight-fitting lid, steam yams in 1/2 cup water until tender; 15-20 minutes. Peel and slice them lengthwise in 1/2" thick slices. Layer them in a casserole.
Peel and core apples, slicing them 1/2" thick. Lay apple slices on top of yams. Heat apple juice to the boiling point. Combine cornstarch and water and add to juice, cooking until sauce is clear and thickened. Add honey.
Spoon sauce over apples, then top with wheat germ. Bake in a 350 degree oven until apples are tender, 30 minutes to an hour.
Sweet Potato Bread with Pineapple Butter
Sweet Potato Bread with Pineapple Butter
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
BUTTER:
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained
In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine butter and pineapple. Serve with bread.
Yield: 1 loaf (16 slices) and 1 cup butter. ...........or 4 small loaves (bake for 35 minutes)
Recipe source: Taste of Home Magazine, Feb/March, 2009, submitted by Diane Goss of Chester, Virginia
http://www.tasteofhome.com/Recipes/Sweet-Potato-Bread---Pinapple-Butter.aspx
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup mashed sweet potatoes
1/2 cup canola oil
1/3 cup water
BUTTER:
1/2 cup butter, softened
1 can (8 ounces) crushed pineapple, well drained
In a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine butter and pineapple. Serve with bread.
Yield: 1 loaf (16 slices) and 1 cup butter. ...........or 4 small loaves (bake for 35 minutes)
Recipe source: Taste of Home Magazine, Feb/March, 2009, submitted by Diane Goss of Chester, Virginia
http://www.tasteofhome.com/Recipes/Sweet-Potato-Bread---Pinapple-Butter.aspx
"Sweet Potato Souffle"
"Sweet Potato Souffle"
3 pounds sweet potatoes, peeled, boiled and mashed
2 eggs, slightly beaten
3/4 cup brown sugar
1/2 cup butter, melted
1 teaspoon salt
cinnamon, to taste
orange juice, as needed
1 cup chopped pecans
1. Preheat oven to 375 degrees F. Butter a casserole dish. Set aside.
2. In a mixing bowl, combine potatoes and eggs and mix well using a mixer. Add 1/2 cup brown sugar, 1/4 cup butter, salt and cinnamon. Mix to blend. If mixture seems dry, add enough orange juice to make a creamy consistency. Place into prepared casserole dish. Cover with pecans and remaining brown sugar.
Drizzle remaining butter over top.
3. Bake in preheated oven for 20 minutes. Makes 6 to 8 servings.
3 pounds sweet potatoes, peeled, boiled and mashed
2 eggs, slightly beaten
3/4 cup brown sugar
1/2 cup butter, melted
1 teaspoon salt
cinnamon, to taste
orange juice, as needed
1 cup chopped pecans
1. Preheat oven to 375 degrees F. Butter a casserole dish. Set aside.
2. In a mixing bowl, combine potatoes and eggs and mix well using a mixer. Add 1/2 cup brown sugar, 1/4 cup butter, salt and cinnamon. Mix to blend. If mixture seems dry, add enough orange juice to make a creamy consistency. Place into prepared casserole dish. Cover with pecans and remaining brown sugar.
Drizzle remaining butter over top.
3. Bake in preheated oven for 20 minutes. Makes 6 to 8 servings.
Thursday, November 3, 2011
Bacon & Baked Potato Soup
Bacon & Baked Potato Soup
2 large baking potatoes
3 tablespoons butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 cups buttermilk
1 1/4 cups shredded Cheddar cheese
1 cup chicken broth
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream
Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.
In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.
For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.
To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.
2 large baking potatoes
3 tablespoons butter
1/2 cup onion, chopped
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
4 cups buttermilk
1 1/4 cups shredded Cheddar cheese
1 cup chicken broth
8 slices bacon, cooked crispy, drained and crumbled
2 tablespoons thinly-sliced green onion
1/4 cup sour cream
Scrub potatoes with vegetable brush. Rinse and pat dry. Prick the skin of potatoes with fork. Bake in 425F degree oven for 60 minutes or until tender. Let them cool. Chop the potatoes and set aside.
In heavy saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes or until tender. Stir in flour, salt and pepper. Add buttermilk. Cook and stir for 6 minutes, or until mixture is thickened and bubbling. Add chopped potatoes, 1 cup of cheese and broth. Stir soup until cheese melts. Slightly mash potatoes with potato masher.
For topping, reserve 2 tablespoons of bacon pieces. Stir remaining bacon pieces and 1 tablespoon of green onion into soup and heat through.
To serve, top each with reserved bacon pieces, remaining cheese and green onions, and a dollop of sour cream. Makes about 6 servings.
Sweet and Rich Pepper Squash
Sweet and Rich Pepper Squash
Pepper squash (or any squash you prefer)
Brown sugar
Butter
Cinnamon
Slice each pepper squash in half and clean out the cavity. Put a teaspoon of butter in each cavity. Add a dash of cinnamon and a teaspoon of brown sugar to each cavity.
Bake, covered in a 350ºF oven for 30 minutes, then uncover it for the last 15-30 minutes, so the sugar sauce thickens.
This squash can be served as is, in halves in the skin. If you prefer you can scoop out the squash and sauce, mix it together and put it in a pretty serving dish.
Pepper squash (or any squash you prefer)
Brown sugar
Butter
Cinnamon
Slice each pepper squash in half and clean out the cavity. Put a teaspoon of butter in each cavity. Add a dash of cinnamon and a teaspoon of brown sugar to each cavity.
Bake, covered in a 350ºF oven for 30 minutes, then uncover it for the last 15-30 minutes, so the sugar sauce thickens.
This squash can be served as is, in halves in the skin. If you prefer you can scoop out the squash and sauce, mix it together and put it in a pretty serving dish.
Rolled Oats Convenience Mix AND Recipes
Rolled Oats Convenience Mix
4 cups flour
1 tsp salt
4 cups quick cooking oats (not instant)
1/4 cup baking powder
1 1/2 cups nonfat dry milk
3/4 cup margarine
Put all ingredients except margarine in large bowl and stir until very well mixed. Cut in margarine until well blended. Cover and refrigerate; will keep 1 month.
NOTE: Store in airtight glass jars or canisters. To measure, spoon into cup, pack lightly and level off.
Makes 10 cups
________________________________________________________________________________
Oat Muffins
2 1/4 cups Rolled Oats Convenience Mix
1/4 cup raisins (optional)
2 Tbsp sugar
2/3 cup water
1 egg, beaten
Put all ingredients in bowl and stir just to moisten. Spoon into 12 greased 2 1/2-inch muffin cups and bake at 425 degrees F about 20 minutes.
______________________________________________________________________________
Oat Pancakes
1 1/2 cups Rolled Oats Convenience Mix
1 cup water
1 egg
Stir all ingredients in a bowl with a spoon until blended. Cook on hot griddle or in a skillet until browned on both sides and done.
Makes about 16 - 3 inch pancakes
________________________________________________________________________________
Date Nut Oat Bread
8 oz pitted dates
1 cup boiling water
1/2 cup sugar
1 egg
3 cups Rolled Oats Convenience Mix
1 cup chopped walnuts
Chop dates and put in bowl. Cover with the boiling water and mix well. Stir in sugar, let stand until lukewarm, then add remaining ingredients and mix well. Put in greased, 9 x 5 x 3 inch loaf pan and bake at 350 F for 1 hour, or until done. Remove from pan and cool before slicing.
________________________________________________________________________________
Coconut Dreams
2 cups Rolled Oats Convenience Mix
2 Tbsp milk
1 egg
1/2 tsp vanilla
1/2 cup shredded coconut
1/3 cup sugar
Mix all ingredients thoroughly. Drop by teaspoons onto a greased cookie sheet, 2 inches apart. Bake at 350 degrees F for 10 to 12 minutes.
Makes: 24
Coconut Dreams Variation: Nut Dreams In place of coconut, use 1/2 cup nuts.
_________________________________________________________________________________
Cranberry Fruit Bar
1 1/3 cups thick, sweetened cranberry sauce
2 cups Rolled Oats Convenience Mix
1/2 cup sugar
1/4 cup water
Mix Rolled Oat Mix, sugar and water. Grease bottom of 9 x 13 inch pan. Spread half of rolled oat mixture over bottom of pan and press. Spread cranberry sauce over the mix. Sprinkle rest of mix evenly over the fruit and press down lightly. Bake at 350 degrees F for 25 to 30 minutes. Cool and cut into squares.
Makes: 20
Cranberry Fruit Bar Variation:
Fruit Bars: Any dried, cooked, sweetened fruit may be used in place of the cranberry sauce, if it's not runny. Try peach conserves.
_________________________________________________________________________________
Hermits
3 cups Rolled Oats Convenience Mix
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1 egg
1/2 cup milk
3/4 cup mixture of chopped nuts, raisins, and dates
Combine all dry ingredients. Beat egg slightly and add milk. Add liquid mixture to dry mixture, and stir until all ingredients are well blended.
Mix in nuts or fruit. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees F for 15 minutes or until lightly browned.
Makes about 2 dozen cookies
_________________________________________________________________________________
Applesauce Cookies
3 1/3 cups Rolled Oats Convenience Mix
1/4 cup brown sugar, packed
1/2 cup sugar
1/4 tsp soda
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 egg
2/3 cup applesauce
1/2 cup raisins
Combine all dry ingredients. Beat egg slightly and add to applesauce. Add liquid mixture to dry mixture, and stir until all ingredients are well blended. Drop by teaspoons onto a greased cookie sheet. Bake at 350
degrees F for 15 minutes.
Makes about 2 dozen cookies.
________________________________________________________________________________
Oat Raisin Cookies
2 1/2 cups Rolled Oats Convenience Mix
1/2 cup sugar
1/3 cup raisins
1/4 cup water
1 egg, beaten
1 tsp cinnamon
1 tsp vanilla
Mix all ingredients and drop from teaspoon onto greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes.
Makes about 2 dozen.
4 cups flour
1 tsp salt
4 cups quick cooking oats (not instant)
1/4 cup baking powder
1 1/2 cups nonfat dry milk
3/4 cup margarine
Put all ingredients except margarine in large bowl and stir until very well mixed. Cut in margarine until well blended. Cover and refrigerate; will keep 1 month.
NOTE: Store in airtight glass jars or canisters. To measure, spoon into cup, pack lightly and level off.
Makes 10 cups
________________________________________________________________________________
Oat Muffins
2 1/4 cups Rolled Oats Convenience Mix
1/4 cup raisins (optional)
2 Tbsp sugar
2/3 cup water
1 egg, beaten
Put all ingredients in bowl and stir just to moisten. Spoon into 12 greased 2 1/2-inch muffin cups and bake at 425 degrees F about 20 minutes.
______________________________________________________________________________
Oat Pancakes
1 1/2 cups Rolled Oats Convenience Mix
1 cup water
1 egg
Stir all ingredients in a bowl with a spoon until blended. Cook on hot griddle or in a skillet until browned on both sides and done.
Makes about 16 - 3 inch pancakes
________________________________________________________________________________
Date Nut Oat Bread
8 oz pitted dates
1 cup boiling water
1/2 cup sugar
1 egg
3 cups Rolled Oats Convenience Mix
1 cup chopped walnuts
Chop dates and put in bowl. Cover with the boiling water and mix well. Stir in sugar, let stand until lukewarm, then add remaining ingredients and mix well. Put in greased, 9 x 5 x 3 inch loaf pan and bake at 350 F for 1 hour, or until done. Remove from pan and cool before slicing.
________________________________________________________________________________
Coconut Dreams
2 cups Rolled Oats Convenience Mix
2 Tbsp milk
1 egg
1/2 tsp vanilla
1/2 cup shredded coconut
1/3 cup sugar
Mix all ingredients thoroughly. Drop by teaspoons onto a greased cookie sheet, 2 inches apart. Bake at 350 degrees F for 10 to 12 minutes.
Makes: 24
Coconut Dreams Variation: Nut Dreams In place of coconut, use 1/2 cup nuts.
_________________________________________________________________________________
Cranberry Fruit Bar
1 1/3 cups thick, sweetened cranberry sauce
2 cups Rolled Oats Convenience Mix
1/2 cup sugar
1/4 cup water
Mix Rolled Oat Mix, sugar and water. Grease bottom of 9 x 13 inch pan. Spread half of rolled oat mixture over bottom of pan and press. Spread cranberry sauce over the mix. Sprinkle rest of mix evenly over the fruit and press down lightly. Bake at 350 degrees F for 25 to 30 minutes. Cool and cut into squares.
Makes: 20
Cranberry Fruit Bar Variation:
Fruit Bars: Any dried, cooked, sweetened fruit may be used in place of the cranberry sauce, if it's not runny. Try peach conserves.
_________________________________________________________________________________
Hermits
3 cups Rolled Oats Convenience Mix
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1 egg
1/2 cup milk
3/4 cup mixture of chopped nuts, raisins, and dates
Combine all dry ingredients. Beat egg slightly and add milk. Add liquid mixture to dry mixture, and stir until all ingredients are well blended.
Mix in nuts or fruit. Drop by teaspoons onto a greased cookie sheet. Bake at 350 degrees F for 15 minutes or until lightly browned.
Makes about 2 dozen cookies
_________________________________________________________________________________
Applesauce Cookies
3 1/3 cups Rolled Oats Convenience Mix
1/4 cup brown sugar, packed
1/2 cup sugar
1/4 tsp soda
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 egg
2/3 cup applesauce
1/2 cup raisins
Combine all dry ingredients. Beat egg slightly and add to applesauce. Add liquid mixture to dry mixture, and stir until all ingredients are well blended. Drop by teaspoons onto a greased cookie sheet. Bake at 350
degrees F for 15 minutes.
Makes about 2 dozen cookies.
________________________________________________________________________________
Oat Raisin Cookies
2 1/2 cups Rolled Oats Convenience Mix
1/2 cup sugar
1/3 cup raisins
1/4 cup water
1 egg, beaten
1 tsp cinnamon
1 tsp vanilla
Mix all ingredients and drop from teaspoon onto greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes.
Makes about 2 dozen.
Acorn Squash Bisque
Acorn Squash Bisque
Serves 6
3 tablespoons butter
1 cup onion -- finely chopped
1 cup carrot -- grated
salt and white pepper -- to taste
2 medium potatoes -- peeled and cubed
2 acorn squash -- peeled and cubed
5 cups chicken broth -- homemade or canned
1/2 cup heavy cream
1/2 cup milk
cayenne pepper -- to taste
Melt butter in saucepan. Add onion, carrot , salt and white pepper. Cook at a low temperature until soft, stirring often.
Add the potatoes and squash. Pour in chicken broth and slimmer, covered over low heat for about 25 minutes. or until all vegetables are tender. Cool to warm and puree in blender or food processor. ( May be made one day ahead at this point. ) Return to stove. Add milk and cream; reheat, being careful not
to boil. Sprinkle each with a dash of cayenne.
Source: "Clifton Gatherings a Clifton Community Cookbook, Clifton Virginia"
Serves 6
3 tablespoons butter
1 cup onion -- finely chopped
1 cup carrot -- grated
salt and white pepper -- to taste
2 medium potatoes -- peeled and cubed
2 acorn squash -- peeled and cubed
5 cups chicken broth -- homemade or canned
1/2 cup heavy cream
1/2 cup milk
cayenne pepper -- to taste
Melt butter in saucepan. Add onion, carrot , salt and white pepper. Cook at a low temperature until soft, stirring often.
Add the potatoes and squash. Pour in chicken broth and slimmer, covered over low heat for about 25 minutes. or until all vegetables are tender. Cool to warm and puree in blender or food processor. ( May be made one day ahead at this point. ) Return to stove. Add milk and cream; reheat, being careful not
to boil. Sprinkle each with a dash of cayenne.
Source: "Clifton Gatherings a Clifton Community Cookbook, Clifton Virginia"
Boiled Spaghetti Squash with Garlic Butter
Boiled Spaghetti Squash with Garlic Butter
1 whole spaghetti squash
1 tablespoon salt
1 tablespoon butter
3 to 4 cloves minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Rinse the squash and cut a hole in each end so the heat can reach the middle. Place the squash in a large pot and cover with water and salt.
Bring water to a boil, cover and reduce heat to simmer. Cook for 25 minutes or until the skin feels tender. Cut in half, remove the seeds and remove the flesh with a fork. In a sauté pan, cook the garlic and
butter on medium heat for 2 minutes. Add the squash and toss gently. Add a sprinkle of salt and pepper and place on a serving platter. Top with parsley and Parmesan and serve immediately. Makes 8 (1/2-cup) servings.
Source : The simply-sides mailer on cooking-lists. com
1 whole spaghetti squash
1 tablespoon salt
1 tablespoon butter
3 to 4 cloves minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Rinse the squash and cut a hole in each end so the heat can reach the middle. Place the squash in a large pot and cover with water and salt.
Bring water to a boil, cover and reduce heat to simmer. Cook for 25 minutes or until the skin feels tender. Cut in half, remove the seeds and remove the flesh with a fork. In a sauté pan, cook the garlic and
butter on medium heat for 2 minutes. Add the squash and toss gently. Add a sprinkle of salt and pepper and place on a serving platter. Top with parsley and Parmesan and serve immediately. Makes 8 (1/2-cup) servings.
Source : The simply-sides mailer on cooking-lists. com
Wednesday, November 2, 2011
Spaghetti Squash Saute
Spaghetti Squash Saute
From:allrecipes. com
Submitted by: joycekling "Quick simple side dish that can be served with anything.
Servings: 4
* cooking spray
* 1 spaghetti squash, halved and seeded
* 1/4 cup butter or margarine
* 1 small onion, chopped
* 2 cloves garlic, finely chopped
* salt and pepper to taste
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
From:allrecipes. com
Submitted by: joycekling "Quick simple side dish that can be served with anything.
Servings: 4
* cooking spray
* 1 spaghetti squash, halved and seeded
* 1/4 cup butter or margarine
* 1 small onion, chopped
* 2 cloves garlic, finely chopped
* salt and pepper to taste
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Butternut Squash Polenta
Butternut Squash Polenta
Gourmet December 2005
yield: Makes 4 side-dish servings
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
Gourmet December 2005
yield: Makes 4 side-dish servings
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
'Spaghetti' and Meatballs
'Spaghetti' and Meatballs
Serves: 4
Time for the meatballs overlaps the cook time for the sauce. The cook time is for the squash baked in the oven. Butternut squash purée can be found at Trader Joe's, or make your own.
For marinara sauce
1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 cup peeled baby carrots, steamed until softened
One 15-ounce can tomato sauce
One 15-ounce can no-salt-added diced tomatoes
1/3 cup butternut squash purée
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper
For meatballs
1 pound ground turkey
1/3 cup bread crumbs
2 tablespoons Parmesan cheese
1 egg
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic powder
Fresh ground salt and pepper, to taste
1 large spaghetti squash, pierced several times with fork all over
Heat olive oil in a saucepan set over medium-high heat. Add onions and sauté until golden. Set aside.
Place carrots in blender and puree until smooth, adding a little water if needed. Set aside.
Add tomato sauce and diced tomatoes to the pot with the onions and return to medium heat. Stir in the puréed carrots, butternut squash purée, Italian seasoning, garlic powder, salt and pepper. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and simmer, covered, for 20 minutes.
While the sauce is cooking, preheat oven to 400 degrees and place ground turkey, bread crumbs, cheese, egg and seasonings in a bowl and mush with fingers until incorporated. Form into small balls, about the size of a Hershey's Kiss, and place onto a cookie sheet sprayed with nonstick cooking spray. Bake for 10 minutes, turning meatballs over after five minutes. Remove to a serving bowl and cover with foil.
Depending on how much time you have, cook the spaghetti squash in the microwave for about 12 minutes, rotating every three minutes. Or preheat an oven to 375 degrees Fahrenheit and roast in the oven for about 1 hour or until skin has some give. Once cooked, cut in half and remove seeds with a spoon. Take a fork and scrap the flesh to make the "spaghetti" strands. Divide into serving bowls and top with marinara sauce. Allow children to choose their meatballs and enjoy.
Source Therecipe-riotmaileroncooking-lists.com
Serves: 4
Time for the meatballs overlaps the cook time for the sauce. The cook time is for the squash baked in the oven. Butternut squash purée can be found at Trader Joe's, or make your own.
For marinara sauce
1 tablespoon olive oil
1/2 cup yellow onion, diced
1/2 cup peeled baby carrots, steamed until softened
One 15-ounce can tomato sauce
One 15-ounce can no-salt-added diced tomatoes
1/3 cup butternut squash purée
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh ground pepper
For meatballs
1 pound ground turkey
1/3 cup bread crumbs
2 tablespoons Parmesan cheese
1 egg
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic powder
Fresh ground salt and pepper, to taste
1 large spaghetti squash, pierced several times with fork all over
Heat olive oil in a saucepan set over medium-high heat. Add onions and sauté until golden. Set aside.
Place carrots in blender and puree until smooth, adding a little water if needed. Set aside.
Add tomato sauce and diced tomatoes to the pot with the onions and return to medium heat. Stir in the puréed carrots, butternut squash purée, Italian seasoning, garlic powder, salt and pepper. Cook over medium heat for 3 to 5 minutes, then reduce heat to low and simmer, covered, for 20 minutes.
While the sauce is cooking, preheat oven to 400 degrees and place ground turkey, bread crumbs, cheese, egg and seasonings in a bowl and mush with fingers until incorporated. Form into small balls, about the size of a Hershey's Kiss, and place onto a cookie sheet sprayed with nonstick cooking spray. Bake for 10 minutes, turning meatballs over after five minutes. Remove to a serving bowl and cover with foil.
Depending on how much time you have, cook the spaghetti squash in the microwave for about 12 minutes, rotating every three minutes. Or preheat an oven to 375 degrees Fahrenheit and roast in the oven for about 1 hour or until skin has some give. Once cooked, cut in half and remove seeds with a spoon. Take a fork and scrap the flesh to make the "spaghetti" strands. Divide into serving bowls and top with marinara sauce. Allow children to choose their meatballs and enjoy.
Source Therecipe-riotmaileroncooking-lists.com
Apple stuffed acorn squash
Apple stuffed acorn squash
from Gerry
2 acorn squash
1/2 cup maple-flavored syrup
3 tart red apples
1/4 cup butter or margarine, melted
1 cup broken cashew nuts
Wash squash, cut in half lengthwise. scoop out seeds and stringy substance. wash and core unpealed apples. combine with remaining ingredients. fill squash halves with apple mixture. brush surface with additional melted butter. put in baking dish and pour in boiling water to depth of 1/2 inch. cover dish with foil and bake in a preheated oven 400 degrees, for 45 minutes. uncover and bake an additional 10 minutes. Test squash with fork to be sure it is tender.
from Gerry
2 acorn squash
1/2 cup maple-flavored syrup
3 tart red apples
1/4 cup butter or margarine, melted
1 cup broken cashew nuts
Wash squash, cut in half lengthwise. scoop out seeds and stringy substance. wash and core unpealed apples. combine with remaining ingredients. fill squash halves with apple mixture. brush surface with additional melted butter. put in baking dish and pour in boiling water to depth of 1/2 inch. cover dish with foil and bake in a preheated oven 400 degrees, for 45 minutes. uncover and bake an additional 10 minutes. Test squash with fork to be sure it is tender.
Acorn Squash with Pepper-Rice Stuffing
Acorn Squash with Pepper-Rice Stuffing
5-6 quart rectangular cooker makes 4 side dish servings
1 acorn squash (about 1 1/2 pounds)
1/4 cup long-grain rice
1 carrot, coarsely shredded
1 small sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon turmeric
1/2 cup water
1/2 cup vegetable broth
1/4 cup nonfat sour cream, for garnish
1/4 cup snipped fresh parsley, for garnish
Cut the squash in half lengthwise and remove the seeds. Combine the rice, carrots, peppers, garlic and turmeric and spoon the mixture into the squash cavities. Pour the water into an electric slow cooker and add the squash halves, cavity-sides up. Pour the broth into the rice mixture in each cavity. Cook on LOW until the squash and rice are tender, 5-7 hours. Serve garnished with the sour cream and parsley.
Cooks note: To serve this as a main dish, top each helping with shredded Cheddar Cheese or Chopped nuts, and allow 1/2 squash per serving....to cook 2 small squashes at once, use an electric skillet set to simmer, instead of a slow cooker...
Recipe from Smart Crockery Cooking
5-6 quart rectangular cooker makes 4 side dish servings
1 acorn squash (about 1 1/2 pounds)
1/4 cup long-grain rice
1 carrot, coarsely shredded
1 small sweet green pepper, chopped
2 cloves garlic, minced
1 teaspoon turmeric
1/2 cup water
1/2 cup vegetable broth
1/4 cup nonfat sour cream, for garnish
1/4 cup snipped fresh parsley, for garnish
Cut the squash in half lengthwise and remove the seeds. Combine the rice, carrots, peppers, garlic and turmeric and spoon the mixture into the squash cavities. Pour the water into an electric slow cooker and add the squash halves, cavity-sides up. Pour the broth into the rice mixture in each cavity. Cook on LOW until the squash and rice are tender, 5-7 hours. Serve garnished with the sour cream and parsley.
Cooks note: To serve this as a main dish, top each helping with shredded Cheddar Cheese or Chopped nuts, and allow 1/2 squash per serving....to cook 2 small squashes at once, use an electric skillet set to simmer, instead of a slow cooker...
Recipe from Smart Crockery Cooking
Butternut Squash Soup
Butternut Squash Soup
2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups chicken broth
1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
Salt and pepper to taste
Melt butter in saucepan and cook squash and onion until tender. Place mixture in a blender or food processor and blend until smooth. In a separate pan, combine chicken broth, cream, sherry and salt and pepper. Add squash mixture and heat thoroughly. Sprinkle nutmeg on top and serve warm.
2 butternut squash, peeled, seeded and cubed
1 onion, peeled and chopped
2 cups chicken broth
1/4 cup butter
1/4 cup dry sherry
1 cup light cream
1/4 tsp. grated nutmeg
Salt and pepper to taste
Melt butter in saucepan and cook squash and onion until tender. Place mixture in a blender or food processor and blend until smooth. In a separate pan, combine chicken broth, cream, sherry and salt and pepper. Add squash mixture and heat thoroughly. Sprinkle nutmeg on top and serve warm.
Acorn Squash with Apricot Glaze
Acorn Squash with Apricot Glaze
2 medium acorn squash (1 pound each)
1 medium apple, sliced
2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 cup)
1/4 cup apricot nectar
2 tablespoons honey
1/4 teaspoon ground nutmeg
1 tablespoon margarine or butter
Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish.
Microcook, uncovered, on 100 percent power (high) for 12 to 16 minutes or till just tender, giving dish a half-turn once.
Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Micro-cook, covered with waxed paper, for 4 to 7 minutes or till fruit is hot.
Sprinkle with additional nutmeg, if desired. Makes 4 servings.
2 medium acorn squash (1 pound each)
1 medium apple, sliced
2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 cup)
1/4 cup apricot nectar
2 tablespoons honey
1/4 teaspoon ground nutmeg
1 tablespoon margarine or butter
Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish.
Microcook, uncovered, on 100 percent power (high) for 12 to 16 minutes or till just tender, giving dish a half-turn once.
Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Micro-cook, covered with waxed paper, for 4 to 7 minutes or till fruit is hot.
Sprinkle with additional nutmeg, if desired. Makes 4 servings.
SOME OF THE POPULAR SQUASH VARIETIES AND WHAT TO DO WITH THEM:
SOME OF THE POPULAR SQUASH VARIETIES AND WHAT TO DO WITH THEM:
Acorn:
This is the most common variety, but there´s also a yellow, cream and multicolored acorn with green, cream, gold, white and orange flesh. Its skin is hard and ridged, making it impossible to peel before cooking, but its sweet, dry flesh makes it ideal for baking and also great for stuffing.
Butternut:
The skin is thin, making it easy to peel. Especially good cubed and baked, but its small cavity makes it difficult to stuff. Has a delicious creamy, satiny texture. Good in soups and stews.
Buttercup:
Its rich orange flesh is fine-textured and has a sweet, nutty flavor. Prepare like you would an acorn squash. Good for soups, purees and baked goods, especially cakes.
Delicata:
Try halving it and roasting with a sprinkling of butter, fresh lime juice and chili powder.
Hubbard:
This one´s a big boy, or can be, often weighing up to almost 40 pounds. The larger, irregular-shaped ones are sold precut, but you can always find a nicely shaped smaller one. Comes in a rich orange, dark green or a subtle sage shade. The flesh has a tendency to be dry, but it´s also quite sweet and flavorful. Best when it´s quartered, seasoned and baked covered, then mashed with cream and butter.
Pumpkin:
For eating, select the pie pumpkin or sugar pumpkin. Great in pies, breads, soups and as a pasta filling. The miniature Jack-Be-Littles are perfect for stuffing.
Spaghetti:
This squash gets its name from its flesh, which once baked is scraped with a fork to produce spaghetti like strands. Toss with some freshly grated Parmesan and butter, or dress with a light tomato sauce.
Turban:
When you see this squash, you´ll understand its name.Sometimes called Turk´s Turban, its brightly colored shell makes a spectacular presentation, especially for serving soup made from the rich flesh. Can be used in most recipes that call for pumpkin or butternut. Also great in baked goods or purees.
* Hope that takes some of the guesswork out of these favorites for you.
Thanks to-Tracy Rhodes
Acorn:
This is the most common variety, but there´s also a yellow, cream and multicolored acorn with green, cream, gold, white and orange flesh. Its skin is hard and ridged, making it impossible to peel before cooking, but its sweet, dry flesh makes it ideal for baking and also great for stuffing.
Butternut:
The skin is thin, making it easy to peel. Especially good cubed and baked, but its small cavity makes it difficult to stuff. Has a delicious creamy, satiny texture. Good in soups and stews.
Buttercup:
Its rich orange flesh is fine-textured and has a sweet, nutty flavor. Prepare like you would an acorn squash. Good for soups, purees and baked goods, especially cakes.
Delicata:
Try halving it and roasting with a sprinkling of butter, fresh lime juice and chili powder.
Hubbard:
This one´s a big boy, or can be, often weighing up to almost 40 pounds. The larger, irregular-shaped ones are sold precut, but you can always find a nicely shaped smaller one. Comes in a rich orange, dark green or a subtle sage shade. The flesh has a tendency to be dry, but it´s also quite sweet and flavorful. Best when it´s quartered, seasoned and baked covered, then mashed with cream and butter.
Pumpkin:
For eating, select the pie pumpkin or sugar pumpkin. Great in pies, breads, soups and as a pasta filling. The miniature Jack-Be-Littles are perfect for stuffing.
Spaghetti:
This squash gets its name from its flesh, which once baked is scraped with a fork to produce spaghetti like strands. Toss with some freshly grated Parmesan and butter, or dress with a light tomato sauce.
Turban:
When you see this squash, you´ll understand its name.Sometimes called Turk´s Turban, its brightly colored shell makes a spectacular presentation, especially for serving soup made from the rich flesh. Can be used in most recipes that call for pumpkin or butternut. Also great in baked goods or purees.
* Hope that takes some of the guesswork out of these favorites for you.
Thanks to-Tracy Rhodes
Baked Rice with Butternut Squash
Baked Rice with Butternut Squash
Serves/Makes: 6
1 butternut squash
2 cups veggie broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon veggie broth or water for sautéing
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated vegan Parmesan cheese (or sub nutritional yeast)
Fresh thyme sprigs (optional)
Directions:
Preheat oven to 350 degrees.
Place squash on a baking sheet. Bake at 350 degrees for 30 minutes or until tender. Cool. Peel squash and cut in half lengthwise. Discard seeds and membranes. Cut squash into 1/2-inch cubes. Increase oven temperature to 400 degrees.
Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat 1 tablespoon broth or water in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent. Add rice and sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper. Cook 5 minutes, stirring occasionally.
Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes. Stir mixture gently. Sprinkle with cheese or nutritional yeast. Bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
Serves/Makes: 6
1 butternut squash
2 cups veggie broth
1 cup water
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 tablespoon veggie broth or water for sautéing
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup grated vegan Parmesan cheese (or sub nutritional yeast)
Fresh thyme sprigs (optional)
Directions:
Preheat oven to 350 degrees.
Place squash on a baking sheet. Bake at 350 degrees for 30 minutes or until tender. Cool. Peel squash and cut in half lengthwise. Discard seeds and membranes. Cut squash into 1/2-inch cubes. Increase oven temperature to 400 degrees.
Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat 1 tablespoon broth or water in a large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent. Add rice and sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper. Cook 5 minutes, stirring occasionally.
Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes. Stir mixture gently. Sprinkle with cheese or nutritional yeast. Bake an additional 5 minutes or until cheese melts. Garnish with fresh thyme sprigs, if desired.
Spiced Winter Squash Puree With Roasted Garlic
2 1/2 pounds winter squash, such as kabocha or butternut
1/2 teaspoon olive oil
1 head garlic
1 tablespoon unsalted butter or 2 tablespoons heavy cream
3/4 teaspoon salt
1 to 2 teaspoons fresh lemon juice
Tunisian Spice Mix (optional):
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin seed
1/4 teaspoon ground caraway seed
pinch cayenne
Combine the spices in a small bowl.
Preheat the oven to 350 degrees. Cut the squash in half, and scoop out the
seeds. Brush lightly with olive oil, and place cut-side-down on a heavy
baking sheet. Sprinkle 2 tablespoons of water onto the pan. Pull the loose,
papery skin off the garlic, keeping the head intact, and wrap it in a sheet
of foil. Place the baking sheet and the foil packet in the oven and bake 40
to 50 minutes, until the squash is puree tender and the garlic gives when
the package is pressed. Set aside until cool enough to handle, about 20
minutes.
With a spoon, scoop the flesh out of the squash into the bowl of a food
processor. Separate the garlic cloves and squeeze the soft pulp into the
work bowl. Process the mixture to a fine puree, then add the butter or cream
and salt to taste.
Make the Tunisian Spice Mix, if desired, by mixing ingredients in a small
bowl. Add half the spice mix to the puree, then taste, adding more spice if
desired and fresh lemon juice to lift the flavors. Adjust the
seasoning.
Yields 4 servings, about 2 cups.
2 1/2 pounds winter squash, such as kabocha or butternut
1/2 teaspoon olive oil
1 head garlic
1 tablespoon unsalted butter or 2 tablespoons heavy cream
3/4 teaspoon salt
1 to 2 teaspoons fresh lemon juice
Tunisian Spice Mix (optional):
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin seed
1/4 teaspoon ground caraway seed
pinch cayenne
Combine the spices in a small bowl.
Preheat the oven to 350 degrees. Cut the squash in half, and scoop out the
seeds. Brush lightly with olive oil, and place cut-side-down on a heavy
baking sheet. Sprinkle 2 tablespoons of water onto the pan. Pull the loose,
papery skin off the garlic, keeping the head intact, and wrap it in a sheet
of foil. Place the baking sheet and the foil packet in the oven and bake 40
to 50 minutes, until the squash is puree tender and the garlic gives when
the package is pressed. Set aside until cool enough to handle, about 20
minutes.
With a spoon, scoop the flesh out of the squash into the bowl of a food
processor. Separate the garlic cloves and squeeze the soft pulp into the
work bowl. Process the mixture to a fine puree, then add the butter or cream
and salt to taste.
Make the Tunisian Spice Mix, if desired, by mixing ingredients in a small
bowl. Add half the spice mix to the puree, then taste, adding more spice if
desired and fresh lemon juice to lift the flavors. Adjust the
seasoning.
Yields 4 servings, about 2 cups.
Butternut Squash Gratin with Blue Cheese and Sage
6 servings (serving size: about 1 cup)
Ingredients
5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
1 (1 1/2-ounce) slice white bread
4 teaspoons olive oil, divided
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese
Preparation
1. Preheat oven to 400.
2. Steam butternut squash, covered, 10 minutes or until tender.
3. Place bread in a food processor, and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil, and toss with a fork to combine.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7â€"inch baking dish coated with cooking spray. Bake at 400 for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown.
Butternut Squash Fries
Butternut Squash Fries
For sure you could use pumpkin on this one.
3 pounds butternut squash, cubed
2 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon mild chile powder
1/4 teaspoon garlic powder
Olive oil spray to coat pan
1. Preheat oven to 425. Prepare a large sheet pan and coat with olive oil spray or cooking spray.
2. Pile the squash cubes on the tray. Combine the dry ingredients and mix with a spoon, then sprinkle it all over the squash. Using your hands, mix the squash so every cube has some herbs and is slick with olive oil. (You may want to add more olive oil than I did.) Add salt and pepper to taste.
3. Bake for 45-55 minutes, testing the squash, removing it when the edges have begun to brown and crisp and the squash has begun to caramelize. You'll notice a sweet taste to it, even though there is no sugar in the recipe. Serve while they're hot, and add more salt just before eating.
For sure you could use pumpkin on this one.
3 pounds butternut squash, cubed
2 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon mild chile powder
1/4 teaspoon garlic powder
Olive oil spray to coat pan
1. Preheat oven to 425. Prepare a large sheet pan and coat with olive oil spray or cooking spray.
2. Pile the squash cubes on the tray. Combine the dry ingredients and mix with a spoon, then sprinkle it all over the squash. Using your hands, mix the squash so every cube has some herbs and is slick with olive oil. (You may want to add more olive oil than I did.) Add salt and pepper to taste.
3. Bake for 45-55 minutes, testing the squash, removing it when the edges have begun to brown and crisp and the squash has begun to caramelize. You'll notice a sweet taste to it, even though there is no sugar in the recipe. Serve while they're hot, and add more salt just before eating.
Sweet And Spicy Squash - Drumlin Farm
Sweet And Spicy Squash - Drumlin Farm
2 Tablespoons olive oil
4 Cups summer squash -- cut into 3/4 inch pieces
1/2 Cup sweet onion -- diced
1 leek -- chopped
2 Hungarian Hot peppers -- diced
3 Tablespoons honey
salt and pepper
Heat oil in skillet; add squash, onion, leek and peppers and saute until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste.
Remove from heat and let stand 3-4 minutes before serving.
Makes 4 servings.
Formatted By Diane Geary
2 Tablespoons olive oil
4 Cups summer squash -- cut into 3/4 inch pieces
1/2 Cup sweet onion -- diced
1 leek -- chopped
2 Hungarian Hot peppers -- diced
3 Tablespoons honey
salt and pepper
Heat oil in skillet; add squash, onion, leek and peppers and saute until tender. Drizzle honey over vegetables. Stir in salt and pepper to taste.
Remove from heat and let stand 3-4 minutes before serving.
Makes 4 servings.
Formatted By Diane Geary
Maple Roasted Butternut Squash
Maple Roasted Butternut Squash
INGREDIENTS
1 large butternut squash,
¼ cup pure maple syrup
INSTRUCTIONS
Preheat broiler on high. Microwave the squash for 10 minutes on high power. Brush squash all over with maple syrup and place under broiler for about 1-½ minutes, or until golden brown. Serve warm.
INGREDIENTS
1 large butternut squash,
¼ cup pure maple syrup
INSTRUCTIONS
Preheat broiler on high. Microwave the squash for 10 minutes on high power. Brush squash all over with maple syrup and place under broiler for about 1-½ minutes, or until golden brown. Serve warm.
Butternut Squash Pizza
Butternut Squash Pizza
Serves 6
1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough
1 tablespoon cornmeal
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta
Directions
1. Heat oven to 400° F.
2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
3. Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough,
sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.
Serves 6
1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough
1 tablespoon cornmeal
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta
Directions
1. Heat oven to 400° F.
2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
3. Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough,
sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.
Baked Acorn Squash with Pear and Apple
On to the recipe! This one is a favorite from "The New Joy of Cooking." It was the first squash recipe I ever enjoyed.
Baked Acorn Squash with Pear and Apple
Preheat the over to 325 F. Butter a baking pan.
Place cut side down in the baking pan:
2 medium acorn squash, halved and seeded
Add 1/4 inch hot water to the pan. Bake for 45 minutes.
Meanwhile, mix in a medium bowl:
2 large apples, peeled, cored and diced
1 ripe pear, peeled, cored and diced
1/4 cup dried currants or raisins
2 tablespoons packed dark brown sugar
Grated zest of 1 small orange
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated or ground nutmeg
Heat in a large skillet over medium heat until melted:
2 tablespoons butter
Add the apple mixture and cook until the fruit is golden brown, about 5 minutes. Stir in:
1/4 cup apple cider or orange juice
1 tablespoon bourbon or dark rum (optional)
Simmer, stirring often, until the fruit is tender, about 8 minutes.
Remove the squash from the over; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture. Bake until the squash is tender, about 15 minutes more. Serves 4.
This is especially good for my husband and me since it can so easily be halved for 2 people.
(From Worldwide Recipes (Karen))
Baked Acorn Squash with Pear and Apple
Preheat the over to 325 F. Butter a baking pan.
Place cut side down in the baking pan:
2 medium acorn squash, halved and seeded
Add 1/4 inch hot water to the pan. Bake for 45 minutes.
Meanwhile, mix in a medium bowl:
2 large apples, peeled, cored and diced
1 ripe pear, peeled, cored and diced
1/4 cup dried currants or raisins
2 tablespoons packed dark brown sugar
Grated zest of 1 small orange
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated or ground nutmeg
Heat in a large skillet over medium heat until melted:
2 tablespoons butter
Add the apple mixture and cook until the fruit is golden brown, about 5 minutes. Stir in:
1/4 cup apple cider or orange juice
1 tablespoon bourbon or dark rum (optional)
Simmer, stirring often, until the fruit is tender, about 8 minutes.
Remove the squash from the over; pour off the water from the pan and turn the squash cut side up. Fill the squash with the apple mixture. Bake until the squash is tender, about 15 minutes more. Serves 4.
This is especially good for my husband and me since it can so easily be halved for 2 people.
(From Worldwide Recipes (Karen))
Butternut Squash Puff
Butternut Squash Puff
3 cups Butternut Squash, cooked and mashed
2 Eggs, beaten
1/4 cup Half-and-Half
2 tablespoons Butter, melted
1 tablespoon Orange Rind
1/2 teaspoon grated Lemon Rind
2 tablespoons All-Purpose Flour
1 tablespoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Preheat oven to 350 F. Add cooked butternut squash, eggs, half-and-half, orange rind, lemon rind, all-purpose flour, sugar, salt and pepper to large bowl. Stir to combine.
Spoon squash mixture into large buttered casserole dish. Place casserole dish into baking pan. Add 1/2” water to baking pan. Bake 50 minutes until set.
3 cups Butternut Squash, cooked and mashed
2 Eggs, beaten
1/4 cup Half-and-Half
2 tablespoons Butter, melted
1 tablespoon Orange Rind
1/2 teaspoon grated Lemon Rind
2 tablespoons All-Purpose Flour
1 tablespoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
Preheat oven to 350 F. Add cooked butternut squash, eggs, half-and-half, orange rind, lemon rind, all-purpose flour, sugar, salt and pepper to large bowl. Stir to combine.
Spoon squash mixture into large buttered casserole dish. Place casserole dish into baking pan. Add 1/2” water to baking pan. Bake 50 minutes until set.
Scalloped Hubbard Squash
Scalloped Hubbard Squash
A flavorful squash casserole, made with Hubbard squash.
3 tablespoons butter
1/2 cup chopped onion
1 medium green bell pepper, chopped
3 1/2 cups mashed, cooked Hubbard squash
salt and pepper
1/2 cup crushed corn flakes or cracker crumbs
Preparation:
Directions for hubbard squash recipe.
In a medium skillet, melt butter over medium low heat; sauté onion and green bell pepper until tender. Add squash; season with salt and pepper to taste. Transfer mixture to a buttered shallow baking dish and sprinkle with crumbs. Bake hubbard squash recipe at 400° F for about 25 to 30 minutes.
Hubbard squash recipe serves 4.
A flavorful squash casserole, made with Hubbard squash.
3 tablespoons butter
1/2 cup chopped onion
1 medium green bell pepper, chopped
3 1/2 cups mashed, cooked Hubbard squash
salt and pepper
1/2 cup crushed corn flakes or cracker crumbs
Preparation:
Directions for hubbard squash recipe.
In a medium skillet, melt butter over medium low heat; sauté onion and green bell pepper until tender. Add squash; season with salt and pepper to taste. Transfer mixture to a buttered shallow baking dish and sprinkle with crumbs. Bake hubbard squash recipe at 400° F for about 25 to 30 minutes.
Hubbard squash recipe serves 4.
GARLIC BAKED SQUASH
GARLIC BAKED SQUASH
2 lbs winter squash
2 tablespoons flour
1 tablespoon oil
7-8 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Preheat oven to 325F.
Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or Hubbard squash or similar winter squash varieties.
Coat the squash cubes with flour that has been seasoned lightly with salt and pepper.
Grease a casserole dish with oil or vegetable spray.
Put the squash into the pan, and top with garlic and parsley.
Season with salt and pepper.
Bake for 60 to 80 minutes, or just until squash is tender.
Yield: 6 servings
2 lbs winter squash
2 tablespoons flour
1 tablespoon oil
7-8 garlic cloves, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Preheat oven to 325F.
Wash and peel the squash and cut into bite sized pieces. You can use acorn, butternut, or Hubbard squash or similar winter squash varieties.
Coat the squash cubes with flour that has been seasoned lightly with salt and pepper.
Grease a casserole dish with oil or vegetable spray.
Put the squash into the pan, and top with garlic and parsley.
Season with salt and pepper.
Bake for 60 to 80 minutes, or just until squash is tender.
Yield: 6 servings
Baked Spaghetti Squash Lasagna Style
Baked Spaghetti Squash Lasagna Style
* 1 spaghetti squash, halved lengthwise and seeded
* 1 onion, chopped
* 2 tablespoons minced garlic
* 2 (14 ounce) cans stewed tomatoes
* 1 tablespoon dried basil
* 1 cube vegetable bouillon
* black pepper to taste
* 1 (15 ounce) can black olives, chopped
* 1 cup shredded mozzarella cheese
* 1 cup shredded Parmesan cheese
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
FOOTNOTE
*If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes.
Use them as appetizers.
* 1 spaghetti squash, halved lengthwise and seeded
* 1 onion, chopped
* 2 tablespoons minced garlic
* 2 (14 ounce) cans stewed tomatoes
* 1 tablespoon dried basil
* 1 cube vegetable bouillon
* black pepper to taste
* 1 (15 ounce) can black olives, chopped
* 1 cup shredded mozzarella cheese
* 1 cup shredded Parmesan cheese
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
FOOTNOTE
*If you like, place the seeds on the same baking sheet as the spaghetti squash, sprinkle with garlic salt, and roast until done, about 30 minutes.
Use them as appetizers.
Baked Butternut Squash With Apples
Baked Butternut Squash With Apples
4 medium butternut squash
1/2 teaspoon salt
8 granny smith apples sliced and cored
1 cup light brown sugar packed
1/2 cup raisins
4 tablespoons butter
1/8 teaspoon ground nutmeg
Preheat oven to 350 then lightly grease a rectangular banking dish.
Wash squash and cut in half lengthwise then scoop out seeds and string membrane.Place squash halves with cut side down in the baking pan.
Add 1/2 cup water to the pan and cover with aluminum foil then bake 45 minutes. While squash is baking prepare the apple filling.
In a large frying pan melt butter then add brown sugar and stir until you have a smooth sauce. Add apples and raisins then stir and slowly sauté until apples are soft then remove from heat.
Remove squash from oven and increase oven temperature to 425. Remove squash from pan and drain off liquid. Return squash to pan with cut sides up and lightly sprinkle each with salt.
Divide apples and fill each squash until full then sprinkle with nutmeg. Return stuffed squash to oven and bake until apples are hot and glazed about 15 minutes.
4 medium butternut squash
1/2 teaspoon salt
8 granny smith apples sliced and cored
1 cup light brown sugar packed
1/2 cup raisins
4 tablespoons butter
1/8 teaspoon ground nutmeg
Preheat oven to 350 then lightly grease a rectangular banking dish.
Wash squash and cut in half lengthwise then scoop out seeds and string membrane.Place squash halves with cut side down in the baking pan.
Add 1/2 cup water to the pan and cover with aluminum foil then bake 45 minutes. While squash is baking prepare the apple filling.
In a large frying pan melt butter then add brown sugar and stir until you have a smooth sauce. Add apples and raisins then stir and slowly sauté until apples are soft then remove from heat.
Remove squash from oven and increase oven temperature to 425. Remove squash from pan and drain off liquid. Return squash to pan with cut sides up and lightly sprinkle each with salt.
Divide apples and fill each squash until full then sprinkle with nutmeg. Return stuffed squash to oven and bake until apples are hot and glazed about 15 minutes.
Coconut Squash
Coconut Squash
3 cups cooked squash -- butternut or acorn
1/2 cup honey
1/2 cup brown sugar
1 cup bread crumbs -- rounded
1 cup shredded coconut
2 1/4 cups milk
1 egg -- slightly beaten
1/4 teaspoon salt
3 tablespoons melted butter
1 tablespoon frozen concentrated orange-juice -- rounded
Mash squash. Mix in other ingredients in order listed. Put in one large or two small baking dishes. Set dish or dishes in large pan of hot water. Bake at 350 degrees one hour or until knife inserted in center comes out clean.
May be frozen cooked or uncooked.
3 cups cooked squash -- butternut or acorn
1/2 cup honey
1/2 cup brown sugar
1 cup bread crumbs -- rounded
1 cup shredded coconut
2 1/4 cups milk
1 egg -- slightly beaten
1/4 teaspoon salt
3 tablespoons melted butter
1 tablespoon frozen concentrated orange-juice -- rounded
Mash squash. Mix in other ingredients in order listed. Put in one large or two small baking dishes. Set dish or dishes in large pan of hot water. Bake at 350 degrees one hour or until knife inserted in center comes out clean.
May be frozen cooked or uncooked.
Spaghetti Squash New Mexican
Spaghetti Squash New Mexican
Serves 4
Preheat the oven to 400 degrees F.
1 medium spaghetti squash
Sea salt and ground pepper
A drizzle of fruity extra virgin olive oil, as needed
A sprinkle of cumin and good chili powder, to taste (I added a sprinkle of minced garlic, as well)
A splash of water, as needed
Halve the squash lengthwise and place cut side up in a roasting pan. Season with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.
When the squash is done, remove it and let it cool. In the meantime, gather:
Extra virgin olive oil
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears of fresh corn, kernels cut off [if you are allergic to corn, try a
red bell pepper, diced]
Cumin and chili powder, to taste
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14-oz. can black beans, rinsed, drained well
Two whole roasted green chiles, mild or spicy, seeded, chopped
1 lime - for zest, and juice
For garnish:
Toasted pine nuts or pumpkin seeds
Fresh chopped cilantro
Lime wedges
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.
Meanwhile, when the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.
If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chiles. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly. Pour the mixture into a
casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.
Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
Serves four.
Cook's Notes:
Add a topping of toasted gluten-free breadcrumbs. Or top with a layer of fresh cooked polenta, like a pie.
Serves 4
Preheat the oven to 400 degrees F.
1 medium spaghetti squash
Sea salt and ground pepper
A drizzle of fruity extra virgin olive oil, as needed
A sprinkle of cumin and good chili powder, to taste (I added a sprinkle of minced garlic, as well)
A splash of water, as needed
Halve the squash lengthwise and place cut side up in a roasting pan. Season with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.
When the squash is done, remove it and let it cool. In the meantime, gather:
Extra virgin olive oil
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears of fresh corn, kernels cut off [if you are allergic to corn, try a
red bell pepper, diced]
Cumin and chili powder, to taste
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14-oz. can black beans, rinsed, drained well
Two whole roasted green chiles, mild or spicy, seeded, chopped
1 lime - for zest, and juice
For garnish:
Toasted pine nuts or pumpkin seeds
Fresh chopped cilantro
Lime wedges
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.
Meanwhile, when the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.
If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chiles. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly. Pour the mixture into a
casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.
Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
Serves four.
Cook's Notes:
Add a topping of toasted gluten-free breadcrumbs. Or top with a layer of fresh cooked polenta, like a pie.
Maple Glazed Squash (Diabetic)
Maple Glazed Squash (Diabetic)
Squash:
1 large acorn squash, seeded and cut into quarters
1/2 cup water
Butter-flavored vegetable cooking spray
1 large tart cooking apple, unpeeled, cored and sliced
1/4 cup raisins
1/4 cup chopped walnuts
Maple Flavored Syrup:
1 cup apple juice
2 1/2 teaspoons cornstarch
1 tablespoon stick butter or margarine
1/4 cup Equal® Spoonful*
1 teaspoon maple flavoring
1 teaspoon vanilla extract
1. For Squash, place pieces cut sides up, in baking pan. Add 1/2 cup hot water. Bake, covered, in preheated 400°F oven 30 to 40 minutes or until squash is tender when pierced with a knife.
2. Spray medium skillet with cooking spray; heat over medium heat until hot. Add apple, raisins and walnuts. Cook over medium heat about 5 minutes or until apples slices are tender. Set aside.
3. For Maple Flavored Syrup, combine apple juice and cornstarch in small saucepan. Bring to boil over medium heat, stirring constantly. Boil and stir 2 minutes or until thickened and bubbly. Remove from heat. Stir in butter, Equal®, maple flavoring and vanilla until blended.
4. Add Maple Flavored Syrup to apple mixture. Cook 2 to 3 minutes or until heated through.
5. Place squash wedges on serving platter. To serve, spoon apple mixture over squash.
Makes 4 servings.
* May substitute 6 packets Equal sweetener
Squash:
1 large acorn squash, seeded and cut into quarters
1/2 cup water
Butter-flavored vegetable cooking spray
1 large tart cooking apple, unpeeled, cored and sliced
1/4 cup raisins
1/4 cup chopped walnuts
Maple Flavored Syrup:
1 cup apple juice
2 1/2 teaspoons cornstarch
1 tablespoon stick butter or margarine
1/4 cup Equal® Spoonful*
1 teaspoon maple flavoring
1 teaspoon vanilla extract
1. For Squash, place pieces cut sides up, in baking pan. Add 1/2 cup hot water. Bake, covered, in preheated 400°F oven 30 to 40 minutes or until squash is tender when pierced with a knife.
2. Spray medium skillet with cooking spray; heat over medium heat until hot. Add apple, raisins and walnuts. Cook over medium heat about 5 minutes or until apples slices are tender. Set aside.
3. For Maple Flavored Syrup, combine apple juice and cornstarch in small saucepan. Bring to boil over medium heat, stirring constantly. Boil and stir 2 minutes or until thickened and bubbly. Remove from heat. Stir in butter, Equal®, maple flavoring and vanilla until blended.
4. Add Maple Flavored Syrup to apple mixture. Cook 2 to 3 minutes or until heated through.
5. Place squash wedges on serving platter. To serve, spoon apple mixture over squash.
Makes 4 servings.
* May substitute 6 packets Equal sweetener
Spaghetti Squash Primavera
Spaghetti Squash Primavera
Serves: 2
1 spaghetti squash
1 t. crushed garlic
1/2 Spanish onion, diced
1 small zucchini, diced
1 green or red pepper, diced
1/2 package sliced mushrooms
1 can diced tomatoes (Italian herb, if available)
Oregano
Hot pepper flakes
Salt & pepper
Pinch of sugar (1/2 t.)
Squash: Using sharp knife, split squash in half lengthwise and remove seeds. Microwave skin-side down at High power for 12-16 minutes (depending on your microwave), rotating the pieces halfway through.
Test with point of small knife to see if it is tender; if not, nuke it for another few minutes.
Sauce: In non-stick pan, sauté garlic and onions until they release their fragrance.
Add the remainder of the veggies and sauté for about 5 minutes at medium heat till they start to release their juices. The onions should not get brown. Now, add the tomatoes and stir. Simmer at low-to medium heat till the excess liquid is evaporated.
Assembly:
Using oven mitts, remove squash from microwave and place on large platter. Keep the mitts on while you take a large fork and flake the squash into pasta-like strands. Use a lengthwise motion - if you've never seen this before, you'll be amazed how pasta-like this becomes! Divide spaghetti squash into two serving bowls, top with sauce, and enjoy!
Serves: 2
1 spaghetti squash
1 t. crushed garlic
1/2 Spanish onion, diced
1 small zucchini, diced
1 green or red pepper, diced
1/2 package sliced mushrooms
1 can diced tomatoes (Italian herb, if available)
Oregano
Hot pepper flakes
Salt & pepper
Pinch of sugar (1/2 t.)
Squash: Using sharp knife, split squash in half lengthwise and remove seeds. Microwave skin-side down at High power for 12-16 minutes (depending on your microwave), rotating the pieces halfway through.
Test with point of small knife to see if it is tender; if not, nuke it for another few minutes.
Sauce: In non-stick pan, sauté garlic and onions until they release their fragrance.
Add the remainder of the veggies and sauté for about 5 minutes at medium heat till they start to release their juices. The onions should not get brown. Now, add the tomatoes and stir. Simmer at low-to medium heat till the excess liquid is evaporated.
Assembly:
Using oven mitts, remove squash from microwave and place on large platter. Keep the mitts on while you take a large fork and flake the squash into pasta-like strands. Use a lengthwise motion - if you've never seen this before, you'll be amazed how pasta-like this becomes! Divide spaghetti squash into two serving bowls, top with sauce, and enjoy!
Millet-Stuffed Golden Squashes
Millet-Stuffed Golden Squashes
Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.
4 small winter squashes (carnival, golden acorn, delicata, or other)
2/3 cup raw millet
1 large red onion, chopped
2 cloves garlic, minced
1/2 medium red bell pepper, finely diced
2 tablespoons wheat germ, plus more for topping
1/3 cup orange juice, preferably fresh
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
Salt and freshly ground pepper to taste
Paprika for topping
The squashes may be pre-baked in the oven or microwave. If using the oven, preheat it to 375 degrees.
Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side up, with about 1/4 inch of water on the bottom, and cover. Bake in the oven for 30 to 45 minutes, depending on the type and size of squash used, until easily pierced with a knife but still nice and firm. Or, microwave on HIGH, allowing 4 to 7 minutes each for each small squash used. Test occasionally to make sure they don't get overdone.
Allow the squashes to cool somewhat. When cool enough to handle, scoop out and discard the seeds. Scoop out the squash pulp, leaving a sturdy shell of about 1/2 inch all around. Chop the pulp finely. Bring the water to a simmer in a saucepan. Stir in the millet, then cover and simmer gently until the water is absorbed, about 35 to 40 minutes.
Heat a large skillet. Add the onion, garlic, and bell pepper and sauté over medium heat until the onion is golden in water/broth. Add the cooked millet, wheat germ, orange juice, and seasonings. Stir together.
Stuff each squash half generously with the millet mixture. Top with extra wheat germ , and sprinkle each with a little paprika for color. Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 15 minutes, or until the squashes are done to your liking. Serve at once.
Serves 4 generously
Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.
4 small winter squashes (carnival, golden acorn, delicata, or other)
2/3 cup raw millet
1 large red onion, chopped
2 cloves garlic, minced
1/2 medium red bell pepper, finely diced
2 tablespoons wheat germ, plus more for topping
1/3 cup orange juice, preferably fresh
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
Salt and freshly ground pepper to taste
Paprika for topping
The squashes may be pre-baked in the oven or microwave. If using the oven, preheat it to 375 degrees.
Cut the squashes in half lengthwise. Place the halves in a baking dish, cut side up, with about 1/4 inch of water on the bottom, and cover. Bake in the oven for 30 to 45 minutes, depending on the type and size of squash used, until easily pierced with a knife but still nice and firm. Or, microwave on HIGH, allowing 4 to 7 minutes each for each small squash used. Test occasionally to make sure they don't get overdone.
Allow the squashes to cool somewhat. When cool enough to handle, scoop out and discard the seeds. Scoop out the squash pulp, leaving a sturdy shell of about 1/2 inch all around. Chop the pulp finely. Bring the water to a simmer in a saucepan. Stir in the millet, then cover and simmer gently until the water is absorbed, about 35 to 40 minutes.
Heat a large skillet. Add the onion, garlic, and bell pepper and sauté over medium heat until the onion is golden in water/broth. Add the cooked millet, wheat germ, orange juice, and seasonings. Stir together.
Stuff each squash half generously with the millet mixture. Top with extra wheat germ , and sprinkle each with a little paprika for color. Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 15 minutes, or until the squashes are done to your liking. Serve at once.
Serves 4 generously
TINA HO WING'S SQUASH RAVIOLI W/ BROWN BUTTER SAGE SAUCE
TINA HO WING'S SQUASH RAVIOLI W/ BROWN BUTTER SAGE SAUCE
You can use butternut squash instead of kabocha in this recipe.
1 cup pumpkin puree
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons minced shallots
2 tablespoons heavy cream
1 cup shredded parmesan cheese, plus more for garnish
1 pinch freshly ground nutmeg
1 package won ton wrappers (approximately 50)
1 egg whisked with 1 tablespoon water
8 tablespoons butter
10-15 fresh sage leaves
Saute shallots in 1 tablespoon butter. Blend shallots, pumpkin, cream, parmesan and nutmeg. Cool completely.
Put won ton wrapper on a lightly floured surface and place 2 teaspoons pumpkin filling on top. Brush edges of wrapper with egg wash and put a second wrapper over first, pressing down around filling to force out air and seal edges. If desired, trim edges with knife or round cookie cutter.
Transfer ravioli to dry kitchen towel and proceed until all wrappers and/or filling are used.
Bring a large pot of water to boil, adding about 1 tablespoon of oil to water to prevent ravioli from sticking together.
Cook ravioli in three batches, about 5 minutes each, or until ravioli rise to surface. Carefully remove ravioli from water with slotted spoon, drain and reserve.
Meanwhile, in a small saucepan or skillet, melt 8 tablespoons of butter over medium heat. Add the sage and continue to cook, swirling pan from time to time, until the butter starts to brown. Remove from heat.
To serve, place a few ravioli on a warmed plate. Spoon browned butter over, scattering sage leaves around. Top with parmesan and serve immediately.
Makes about 25 ravioli.
You can use butternut squash instead of kabocha in this recipe.
1 cup pumpkin puree
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons minced shallots
2 tablespoons heavy cream
1 cup shredded parmesan cheese, plus more for garnish
1 pinch freshly ground nutmeg
1 package won ton wrappers (approximately 50)
1 egg whisked with 1 tablespoon water
8 tablespoons butter
10-15 fresh sage leaves
Saute shallots in 1 tablespoon butter. Blend shallots, pumpkin, cream, parmesan and nutmeg. Cool completely.
Put won ton wrapper on a lightly floured surface and place 2 teaspoons pumpkin filling on top. Brush edges of wrapper with egg wash and put a second wrapper over first, pressing down around filling to force out air and seal edges. If desired, trim edges with knife or round cookie cutter.
Transfer ravioli to dry kitchen towel and proceed until all wrappers and/or filling are used.
Bring a large pot of water to boil, adding about 1 tablespoon of oil to water to prevent ravioli from sticking together.
Cook ravioli in three batches, about 5 minutes each, or until ravioli rise to surface. Carefully remove ravioli from water with slotted spoon, drain and reserve.
Meanwhile, in a small saucepan or skillet, melt 8 tablespoons of butter over medium heat. Add the sage and continue to cook, swirling pan from time to time, until the butter starts to brown. Remove from heat.
To serve, place a few ravioli on a warmed plate. Spoon browned butter over, scattering sage leaves around. Top with parmesan and serve immediately.
Makes about 25 ravioli.
Half an acorn squash
Half an acorn squash
1 delicata aka sweet potato squash (this is a yellow squash, similar in shape to summer squash, that has either deep orange or green stripes).
3/4 cup sliced butternut squash
Half a medium yellow onion
2 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon rosemary
Cracked pepper
Sea salt
Preheat oven to 400 degrees. Cut the delicata squash in half and remove its seeds. You do not need to peel off the skin. Slice into 1/2-inch thick slices and place in baking pan.
Halve the acorn squash, remove the seeds and cut into 1/2-inch pieces. Peel the butternut squash and cut into 1/2-inch pieces. Chop onion and add to baking dish.
Drizzle olive oil over vegetables and toss with your hands or a spoon to make sure all the vegetables are coated in oil. Because the size of squash varies, you may need to add another tablespoon of olive oil. Salt and pepper to taste. Add syrup and stir to make sure squash is coated. Sprinkle with rosemary and bake for 30 to 35 minutes.
1 delicata aka sweet potato squash (this is a yellow squash, similar in shape to summer squash, that has either deep orange or green stripes).
3/4 cup sliced butternut squash
Half a medium yellow onion
2 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon rosemary
Cracked pepper
Sea salt
Preheat oven to 400 degrees. Cut the delicata squash in half and remove its seeds. You do not need to peel off the skin. Slice into 1/2-inch thick slices and place in baking pan.
Halve the acorn squash, remove the seeds and cut into 1/2-inch pieces. Peel the butternut squash and cut into 1/2-inch pieces. Chop onion and add to baking dish.
Drizzle olive oil over vegetables and toss with your hands or a spoon to make sure all the vegetables are coated in oil. Because the size of squash varies, you may need to add another tablespoon of olive oil. Salt and pepper to taste. Add syrup and stir to make sure squash is coated. Sprinkle with rosemary and bake for 30 to 35 minutes.
Tuesday, November 1, 2011
Spicy Christmas Shortbread
Spicy Christmas Shortbread
2 sticks (1 cup) butter or margarine, at room temperature
1 cup brown sugar
1-1/2 Tbs. freshly grated orange peel
2 Tbs. ground ginger
1 Tbs. ground cinnamon
3/4 tsp. ground cloves
1 tsp. baking soda
2 cups flour
For decoration: candied orange peel cut in diamonds, and granulated sugar
1. Heat oven to 325. Have two 8-or 9-inch round cake pans ready.
2. In a large bowl, beat butter, brown sugar, orange peel spiced and baking soda with electric mixer until fluffy. With mixer on low speed, gradually add flour, beating just until blended.
3. Divide dough in half and press evenly over bottom of ungreased pans. Press 16 diamonds of candied peel, evenly spaced into dough in each pan. Sprinkle dough with sugar.
4. Bake 25 to 30 minutes until top looks dry and slightly crackled and edges are higher than centers.
5. Cool in pans on wire rack 5 minutes. Cut each in 16 wedges. Cool completely in pan. Store airtight up to 2 weeks or freeze. Makes 32.
-Woman's Day, 12/21/1993
2 sticks (1 cup) butter or margarine, at room temperature
1 cup brown sugar
1-1/2 Tbs. freshly grated orange peel
2 Tbs. ground ginger
1 Tbs. ground cinnamon
3/4 tsp. ground cloves
1 tsp. baking soda
2 cups flour
For decoration: candied orange peel cut in diamonds, and granulated sugar
1. Heat oven to 325. Have two 8-or 9-inch round cake pans ready.
2. In a large bowl, beat butter, brown sugar, orange peel spiced and baking soda with electric mixer until fluffy. With mixer on low speed, gradually add flour, beating just until blended.
3. Divide dough in half and press evenly over bottom of ungreased pans. Press 16 diamonds of candied peel, evenly spaced into dough in each pan. Sprinkle dough with sugar.
4. Bake 25 to 30 minutes until top looks dry and slightly crackled and edges are higher than centers.
5. Cool in pans on wire rack 5 minutes. Cut each in 16 wedges. Cool completely in pan. Store airtight up to 2 weeks or freeze. Makes 32.
-Woman's Day, 12/21/1993
Cranberry Orange Pecan Pie
Cranberry Orange Pecan Pie
1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 - unbaked 9-inch piecrust
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350 F. Combine the cranberries with the orange rind in a small bowl. Mix well. Spoon into the bottom of the piecrust. Arrange the pecan halves on the top of the cranberry mixture. Press down lightly. Combine the eggs, corn syrup, sugar, and butter in a medium bowl. Whisk until smooth. Pour evenly over the pecans. Bake for one hour or until set. Makes 8 servings
Melissa Recipe Source: American Profile - Irene Radke
1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 - unbaked 9-inch piecrust
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350 F. Combine the cranberries with the orange rind in a small bowl. Mix well. Spoon into the bottom of the piecrust. Arrange the pecan halves on the top of the cranberry mixture. Press down lightly. Combine the eggs, corn syrup, sugar, and butter in a medium bowl. Whisk until smooth. Pour evenly over the pecans. Bake for one hour or until set. Makes 8 servings
Melissa Recipe Source: American Profile - Irene Radke
Pumpkin-Squash Pie
Pumpkin-Squash Pie
1 9 inch pie crust -- unbaked
3 eggs -- separated
1 cup pumpkin -- cooked
1 cup butternut squash -- cooked
1 cup sugar
1 cup sour cream
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 whipping or heavy cream -- whipped
Preheat oven to 450F. In small bowl, with mixer at high speed, beat egg whites just until soft peaks form. In large bowl, with same beaters and with mixer at low speed, beat pumpkin with egg yolks and the remaining ingredients, except cream, until well blended. With wire whisk or rubber spatula, gently fold egg whites into pumpkin mixture.
Place pie plate on oven rack; pour pumpkin mixture into pie crust.
Bake 10 minutes; turn oven control to 350F and bake pie one hour and 5 minutes more or until filling is set. Refrigerate.
To serve, pipe with whipped cream or serve whipped cream separately.
1 9 inch pie crust -- unbaked
3 eggs -- separated
1 cup pumpkin -- cooked
1 cup butternut squash -- cooked
1 cup sugar
1 cup sour cream
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 whipping or heavy cream -- whipped
Preheat oven to 450F. In small bowl, with mixer at high speed, beat egg whites just until soft peaks form. In large bowl, with same beaters and with mixer at low speed, beat pumpkin with egg yolks and the remaining ingredients, except cream, until well blended. With wire whisk or rubber spatula, gently fold egg whites into pumpkin mixture.
Place pie plate on oven rack; pour pumpkin mixture into pie crust.
Bake 10 minutes; turn oven control to 350F and bake pie one hour and 5 minutes more or until filling is set. Refrigerate.
To serve, pipe with whipped cream or serve whipped cream separately.
Baked Squash
Baked Squash
3-5 crook-necked yellow squash
1/4 cup chopped onion
2 tablespoons chopped bell pepper
2 tablespoons chopped mushrooms
salt, pepper & garlic salt to taste
3-4 tablespoons butter
1/2 cup grated cheddar cheese
Cooked chopped bacon
Instructions
Cut squash in 1/2 lengthwise. With a spoon scrape the center out and place in bowl. Mix all ingredients except cheese & bacon with squash center and spoon back into squash shell. Bake at 350 for 1 to 1-1/2 hours or until knife inserts easy. Top with cheese and bacon and place under broiler until bacon browns and cheese bubbles.
3-5 crook-necked yellow squash
1/4 cup chopped onion
2 tablespoons chopped bell pepper
2 tablespoons chopped mushrooms
salt, pepper & garlic salt to taste
3-4 tablespoons butter
1/2 cup grated cheddar cheese
Cooked chopped bacon
Instructions
Cut squash in 1/2 lengthwise. With a spoon scrape the center out and place in bowl. Mix all ingredients except cheese & bacon with squash center and spoon back into squash shell. Bake at 350 for 1 to 1-1/2 hours or until knife inserts easy. Top with cheese and bacon and place under broiler until bacon browns and cheese bubbles.
Cranberry Rum Raisin Relish
Cranberry Rum Raisin Relish
2 cups sugar
1 cinnamon stick
8 whole cloves
1/2 cup water
12 ounces fresh or frozen cranberries
1/2 cup light rum
1 large navel orange with peel -- chopped, seeded
15 oz golden raisins
Combine all ingredients in medium saucepan. Bring to a boil, lower to a simmer, and cook for 12 to 15 minutes or until thickened. Place in sterilized jars with lids and refrigerate. This recipe yields 5 cups.
Comments: Attach a small gift tag to containers of this yummy relish, explaining that it's delicious served alongside roast pork or turkey.
2 cups sugar
1 cinnamon stick
8 whole cloves
1/2 cup water
12 ounces fresh or frozen cranberries
1/2 cup light rum
1 large navel orange with peel -- chopped, seeded
15 oz golden raisins
Combine all ingredients in medium saucepan. Bring to a boil, lower to a simmer, and cook for 12 to 15 minutes or until thickened. Place in sterilized jars with lids and refrigerate. This recipe yields 5 cups.
Comments: Attach a small gift tag to containers of this yummy relish, explaining that it's delicious served alongside roast pork or turkey.
Asian Oven Pancake
Asian Oven Pancake
Betty Crocker's Bisquick Cookbook
Makes 4 servings
1/3 cup water
2 tablespoons margarine or butter
1/2 cup Original BisquickR
2 eggs
1 tablespoon vegetable oil
1 medium celery stalk, cut into 1/4-inch diagonal slices (1/2 cup)
1 medium carrot, thinly sliced (1/2 cup)
1/3 cup red bell peppers strips
1/2 cup bean sprouts
1/3 cup sliced mushrooms
2 medium green onions, thinly sliced (2 tablespoons)
1 (8-ounce) jar bamboo shoots, drained
1 clove finely chopped garlic
1/4 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
1/4 cup cashew nuts halves
1. Heat oven to 400. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan; reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
2. Beat in eggs, one at a time, using spoon; beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and
garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze; cook 2 minutes. Spoon over hot pancake.
Sprinkle with cashews. Cut into four wedges. Serve immediately.
Betty Crocker's Bisquick Cookbook
Makes 4 servings
1/3 cup water
2 tablespoons margarine or butter
1/2 cup Original BisquickR
2 eggs
1 tablespoon vegetable oil
1 medium celery stalk, cut into 1/4-inch diagonal slices (1/2 cup)
1 medium carrot, thinly sliced (1/2 cup)
1/3 cup red bell peppers strips
1/2 cup bean sprouts
1/3 cup sliced mushrooms
2 medium green onions, thinly sliced (2 tablespoons)
1 (8-ounce) jar bamboo shoots, drained
1 clove finely chopped garlic
1/4 cup teriyaki sauce baste and glaze (from 12-ounce bottle)
1/4 cup cashew nuts halves
1. Heat oven to 400. Generously grease pie plate, 9 x 1 1/4 inches. Heat water and margarine to boiling in 1-quart saucepan; reduce heat to low. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
2. Beat in eggs, one at a time, using spoon; beat until smooth and glossy. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
3. While pancake is baking, heat oil in 10-inch skillet over medium-high heat. Cook celery, carrot and bell pepper in oil 2 minutes, stirring occasionally. Stir in bean sprouts, mushrooms, onions, bamboo shoots and
garlic. Cook 1 to 2 minutes, stirring occasionally, until mushrooms are tender. Stir in teriyaki glaze; cook 2 minutes. Spoon over hot pancake.
Sprinkle with cashews. Cut into four wedges. Serve immediately.
Southern Chocolate Walnut Fudge
Southern Chocolate Walnut Fudge
2 cups evaporated milk
1/4 cup cocoa powder
6 cups sugar
1 tsp salt
6 TBS butter (or margarine)
1 cup marshmallow cream
1 1/2 cups chopped English walnuts
1. Put the milk, cocoa powder, sugar, salt and butter in a large sauce pan.
2. Mix the ingredients over medium high heat until the mixture comes to a boil. Stir often.
3. Once mixture comes to a boil, stir constantly while maintaining a hard rolling boil.
4. Cook until the mixture reaches the soft ball stage (see note below).
5. Remove from heat and let cool 10 minutes.
6. Stir in the marshmallow cream and nuts. Beat vigorously until the real glossy look is gone.
7. Spread out in a 12 x 9 pan coated lightly with spray or butter.
Wait until the fudge is set (hardened up) to cut.
Note: Soft boil is when a drop of the fudge mixture in a glass of cold water immediately forms a soft ball. This should take about 5 minutes after you obtain a hard boil. If you have a candy thermometer, cook until temperature reaches 230-240 degrees F.
2 cups evaporated milk
1/4 cup cocoa powder
6 cups sugar
1 tsp salt
6 TBS butter (or margarine)
1 cup marshmallow cream
1 1/2 cups chopped English walnuts
1. Put the milk, cocoa powder, sugar, salt and butter in a large sauce pan.
2. Mix the ingredients over medium high heat until the mixture comes to a boil. Stir often.
3. Once mixture comes to a boil, stir constantly while maintaining a hard rolling boil.
4. Cook until the mixture reaches the soft ball stage (see note below).
5. Remove from heat and let cool 10 minutes.
6. Stir in the marshmallow cream and nuts. Beat vigorously until the real glossy look is gone.
7. Spread out in a 12 x 9 pan coated lightly with spray or butter.
Wait until the fudge is set (hardened up) to cut.
Note: Soft boil is when a drop of the fudge mixture in a glass of cold water immediately forms a soft ball. This should take about 5 minutes after you obtain a hard boil. If you have a candy thermometer, cook until temperature reaches 230-240 degrees F.
Moroccan-Style Couscous
Moroccan-Style Couscous
12 Oz couscous
3 Pt veg stock
2 onions
2 garlic cloves -- crushed
1 Tsp ground coriander -- cumin and paprika
1/2 Tsp cinnamon
3 carrots -- peeled and cut into
1 in chunks
3 parsnips -- peeled and cut into 1 in chunks
3 turnips or 1 swede -- peeled and cut into 1 in chunks
1 Small squash -- halved, seeds and fibres scraped out, peeled and cut into 1in chunks
salt and black pepper
1 Lb can chopped tomatoes
2 Oz raisins or sultanas
Combine couscous and 2pt hot stock. Cover and set aside. Combine onions, garlic and spices with 1/2pt stock, cover and boil for 5 mins. Stir in rest of veg and stock, season, cover and simmer for 5 mins. Stir in tomatoes and raisins and simmer for 10-15 mins or unti veg are tender and tomatoes have reduced and thickened the sauce. Fluff up couscous with a fork and serve with the stew poured over. Couscous could be served with the pork balls recipe on page 45.
Buon appetito!
Anna (from Italy)
Posted To Recipelu officenter 4/23/99
12 Oz couscous
3 Pt veg stock
2 onions
2 garlic cloves -- crushed
1 Tsp ground coriander -- cumin and paprika
1/2 Tsp cinnamon
3 carrots -- peeled and cut into
1 in chunks
3 parsnips -- peeled and cut into 1 in chunks
3 turnips or 1 swede -- peeled and cut into 1 in chunks
1 Small squash -- halved, seeds and fibres scraped out, peeled and cut into 1in chunks
salt and black pepper
1 Lb can chopped tomatoes
2 Oz raisins or sultanas
Combine couscous and 2pt hot stock. Cover and set aside. Combine onions, garlic and spices with 1/2pt stock, cover and boil for 5 mins. Stir in rest of veg and stock, season, cover and simmer for 5 mins. Stir in tomatoes and raisins and simmer for 10-15 mins or unti veg are tender and tomatoes have reduced and thickened the sauce. Fluff up couscous with a fork and serve with the stew poured over. Couscous could be served with the pork balls recipe on page 45.
Buon appetito!
Anna (from Italy)
Posted To Recipelu officenter 4/23/99
Nuevo Cubano Bread Pudding
Nuevo Cubano Bread Pudding
Yield: 8 to 10 servings
6 tablespoons unsalted butter
1 cup 1/2-inch diced pineapple
1 cup 1/2-inch diced bananas
4 large eggs
3 cups heavy cream
1 cup coconut milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
6 cups 1/2-inch cubes day-old Cuban or French bread
Coconut Rum Sauce, recipe follows
1/2 cup sweetened shredded coconut, toasted
Confectioners' sugar, garnish
Preheat the oven to 350 degrees F.
Butter a 13 by 9-inch baking dish with 2 tablespoons of the butter.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the pineapple and bananas and cook, stirring, until they begin to soften, about 5 minutes. Remove from the heat.
In a small saucepan, melt the remaining 2 tablespoons of butter.
In a large bowl, whisk the eggs. Add the cream, coconut milk, brown sugar, vanilla, cinnamon and allspice, and whisk well. Add the bread, fruit, and melted butter, and stir well to combine. Let sit until the bread is saturated. Pour into the prepared dish.
Bake until golden and firm when pressed in the center, about 1 hour. Remove from the oven and cool slightly on a wire rack to set, about 20 minutes.
Serve on dessert plates. Spoon the sauce over the pudding and sprinkle each serving with the coconut and confectioners' sugar.
Coconut-Rum Sauce:
8 tablespoons unsalted butter, melted
1/3 cup heavy cream
1/3 cup coconut milk
2/3 cup sugar
1 large egg yolk, beaten
1/2 cup light rum
In a medium saucepan, combine all the ingredients except the rum. Cook over medium-low heat, whisking constantly, until the sauce has thickened and coats the back of a spoon, about 10 minutes. (Do not allow the sauce to boil or the egg will curdle and the sauce will not be smooth.) Remove from the heat, whisk in rum, and set aside to cool slightly before serving.
Yield: about 2 cups
Yield: 8 to 10 servings
6 tablespoons unsalted butter
1 cup 1/2-inch diced pineapple
1 cup 1/2-inch diced bananas
4 large eggs
3 cups heavy cream
1 cup coconut milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
6 cups 1/2-inch cubes day-old Cuban or French bread
Coconut Rum Sauce, recipe follows
1/2 cup sweetened shredded coconut, toasted
Confectioners' sugar, garnish
Preheat the oven to 350 degrees F.
Butter a 13 by 9-inch baking dish with 2 tablespoons of the butter.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the pineapple and bananas and cook, stirring, until they begin to soften, about 5 minutes. Remove from the heat.
In a small saucepan, melt the remaining 2 tablespoons of butter.
In a large bowl, whisk the eggs. Add the cream, coconut milk, brown sugar, vanilla, cinnamon and allspice, and whisk well. Add the bread, fruit, and melted butter, and stir well to combine. Let sit until the bread is saturated. Pour into the prepared dish.
Bake until golden and firm when pressed in the center, about 1 hour. Remove from the oven and cool slightly on a wire rack to set, about 20 minutes.
Serve on dessert plates. Spoon the sauce over the pudding and sprinkle each serving with the coconut and confectioners' sugar.
Coconut-Rum Sauce:
8 tablespoons unsalted butter, melted
1/3 cup heavy cream
1/3 cup coconut milk
2/3 cup sugar
1 large egg yolk, beaten
1/2 cup light rum
In a medium saucepan, combine all the ingredients except the rum. Cook over medium-low heat, whisking constantly, until the sauce has thickened and coats the back of a spoon, about 10 minutes. (Do not allow the sauce to boil or the egg will curdle and the sauce will not be smooth.) Remove from the heat, whisk in rum, and set aside to cool slightly before serving.
Yield: about 2 cups
Zucchini Corn Fritters
Zucchini Corn Fritters
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. cumin
1/2 cup sugar
1/2 tsp. salt
fresh ground black pepper
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1-1/2 cups fresh (or frozen) corn, kernels cut from cob
1 cup finely shredded cheddar cheese
oil for frying
--In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
--In a small bowl, whisk together eggs, milk, and butter.
--Whisk wet ingredients into dry ingredients.
--Stir in zucchini, corn, and cheese; mix well.
--Warm oil in a?heavy-duty skillet over medium-high heat.
--Drop batter by the tablespoonful into hot oil.
--Fry until crisp and brown, turning once with tongs.
--Remove to paper towels.
--Serve hot with your favorite dipping sauce.
Makes about 24 fritters.
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. cumin
1/2 cup sugar
1/2 tsp. salt
fresh ground black pepper
2 eggs, beaten
1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1-1/2 cups fresh (or frozen) corn, kernels cut from cob
1 cup finely shredded cheddar cheese
oil for frying
--In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
--In a small bowl, whisk together eggs, milk, and butter.
--Whisk wet ingredients into dry ingredients.
--Stir in zucchini, corn, and cheese; mix well.
--Warm oil in a?heavy-duty skillet over medium-high heat.
--Drop batter by the tablespoonful into hot oil.
--Fry until crisp and brown, turning once with tongs.
--Remove to paper towels.
--Serve hot with your favorite dipping sauce.
Makes about 24 fritters.
Acadian Rigatoni
Acadian Rigatoni
Three ingredients form the foundation of this Acadian dish -onion, celery, and green bell pepper. It's delectable!
Serves: 4
Source: Food and Wine Quick from Scratch
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes.
Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
Add the tomatoes, salt, and black pepper.
Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
Three ingredients form the foundation of this Acadian dish -onion, celery, and green bell pepper. It's delectable!
Serves: 4
Source: Food and Wine Quick from Scratch
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
Directions
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes.
Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes.
Add the tomatoes, salt, and black pepper.
Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
Alligator Spring Rolls with Dipping Sauce
Alligator Spring Rolls with Dipping Sauce
Serves 6
1 pkg spring roll pastry
1lb Alligator meat shredded
1/2 cup breadcrumbs
5 Chinese cabbage leaves
1 red onion
1 garlic clove
1 medium red chile
1 small carrot shredded
10 snow peas shredded
1 red pepper
1 small ginger knob
Oil for frying
Sesame oil
1 large coriander / cilantro sprig
SWEET AND SOUR SAUCE
1/2 cup raw sugar
1/2 cup white vinegar
1/2 green pepper finely diced
1/2 tsp freshly-ground black pepper
1 tbl sesame oil
1/2 cup soy sauce
1 small red pepper finely chopped
1 tsp ground cinnamon
1 tsp dried shrimp
4 star anise
DIRECTIONS
Heat oil in wok, add ginger garlic, chile and meats. Toss until cooked through. keep aside. Heat more oil and saute the vegetables. Combine meat and vegetables and add breadcrumbs and coriander.
Roll in spring roll pastry and deep fry until golden brown. For the sweet and sour sauce, combine all the ingredients and bring to the boil.
Simmer gently for 5 minutes and serve as dipping sauce with the spring rolls.
Source : http://www.exoticme ats.com/
Serves 6
1 pkg spring roll pastry
1lb Alligator meat shredded
1/2 cup breadcrumbs
5 Chinese cabbage leaves
1 red onion
1 garlic clove
1 medium red chile
1 small carrot shredded
10 snow peas shredded
1 red pepper
1 small ginger knob
Oil for frying
Sesame oil
1 large coriander / cilantro sprig
SWEET AND SOUR SAUCE
1/2 cup raw sugar
1/2 cup white vinegar
1/2 green pepper finely diced
1/2 tsp freshly-ground black pepper
1 tbl sesame oil
1/2 cup soy sauce
1 small red pepper finely chopped
1 tsp ground cinnamon
1 tsp dried shrimp
4 star anise
DIRECTIONS
Heat oil in wok, add ginger garlic, chile and meats. Toss until cooked through. keep aside. Heat more oil and saute the vegetables. Combine meat and vegetables and add breadcrumbs and coriander.
Roll in spring roll pastry and deep fry until golden brown. For the sweet and sour sauce, combine all the ingredients and bring to the boil.
Simmer gently for 5 minutes and serve as dipping sauce with the spring rolls.
Source : http://www.exoticme ats.com/
Orzo with Mushrooms
Orzo with Mushrooms
16 ounces Orzo
2 tablespoons butter
8 ounces fresh mushrooms, diced
1/2 cup finley chopped fresh parsley
4 tomatoes, diced
Directions
Cook orzo for 9-11 minutes or until "al dente"; drain. Meanwhile in a large skillet saute mushrooms in butter.
Add fresh parsely, tomatoes and cooked orzo and heat through.
Fresh lemon juice may be squeezed over orzo mixture.
Great side dish with any kind of meat!
16 ounces Orzo
2 tablespoons butter
8 ounces fresh mushrooms, diced
1/2 cup finley chopped fresh parsley
4 tomatoes, diced
Directions
Cook orzo for 9-11 minutes or until "al dente"; drain. Meanwhile in a large skillet saute mushrooms in butter.
Add fresh parsely, tomatoes and cooked orzo and heat through.
Fresh lemon juice may be squeezed over orzo mixture.
Great side dish with any kind of meat!
Orzo Salad with Fresh Mint, Beef and Spinach
Orzo Salad with Fresh Mint, Beef and Spinach
16 ounces Dakota Growers Orzo
2 cups roast beef, cubed
1 cup cherry tomatoes, halved
2 cups chopped fresh spinach
1/3 cup finely chopped green onion
1/ cup chopped carrots
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Prepare pasta according to package directions; drain, rinse in cold water and drain well.
In a small bowl, whisk together lemon juice, olive oil, balsamic vinegar, salt and pepper until emulsified.
Toss dressing with pasta, roast beef, vegetables and herbs. Refrigerate for one hour. Toss gently before serving.
Servings 10
16 ounces Dakota Growers Orzo
2 cups roast beef, cubed
1 cup cherry tomatoes, halved
2 cups chopped fresh spinach
1/3 cup finely chopped green onion
1/ cup chopped carrots
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Prepare pasta according to package directions; drain, rinse in cold water and drain well.
In a small bowl, whisk together lemon juice, olive oil, balsamic vinegar, salt and pepper until emulsified.
Toss dressing with pasta, roast beef, vegetables and herbs. Refrigerate for one hour. Toss gently before serving.
Servings 10
Oatmeal Raisin Cookies
From: Cookie_Recipes@yahoogroups.com
Oatmeal Raisin Cookies
1/2 cup brown sugar, or Sugar Twin brown sugar substitute
1/4 cup apple juice concentrate
2/3 cup soft margarine
2 eggs or 1/2 cup liquid egg substitute
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 nutmeg
1 1/2 cups flour
1 1/2 cups quick oats
2/3 cup raisins
Preheat oven to 350*.
In a large mixing bowl, beat brown sugar or substitute, apple juice concentrate, and margarine until creamy.
Add eggs and mix well.
In a separate bowl, mix soda, salt, cinnamon, vanilla, and nutmeg together.
Add it to the creamed mixture, and blend. Fold in flour, oats, and raisins.
Drop by spoonfuls on a nonstick baking sheet, and bake for about 12 min.
36 servings 1 cookie each
Oatmeal Raisin Cookies
1/2 cup brown sugar, or Sugar Twin brown sugar substitute
1/4 cup apple juice concentrate
2/3 cup soft margarine
2 eggs or 1/2 cup liquid egg substitute
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 nutmeg
1 1/2 cups flour
1 1/2 cups quick oats
2/3 cup raisins
Preheat oven to 350*.
In a large mixing bowl, beat brown sugar or substitute, apple juice concentrate, and margarine until creamy.
Add eggs and mix well.
In a separate bowl, mix soda, salt, cinnamon, vanilla, and nutmeg together.
Add it to the creamed mixture, and blend. Fold in flour, oats, and raisins.
Drop by spoonfuls on a nonstick baking sheet, and bake for about 12 min.
36 servings 1 cookie each
Carrot Cake Cupcakes with Vanilla Mascarpone Frosting
Carrot Cake Cupcakes with Vanilla Mascarpone Frosting
makes about 14 cupcakes
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (about 3 or 4 carrots)
2 tablespoons orange juice
1 tablespoon lemon zest
1/2 cup walnuts - toasted in a dry pan
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
Preheat oven to 350 degrees F. Line muffin pan with liners.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together.
In a mixer, beat the eggs and sugar together until they are creamy and pale yellow. Stir in oil until well combined. Add carrots, orange juice and walnuts. Mix to combine.
Add dry ingredients to the mixer and mix until just combined.
Divide the batter into the muffin cups. Bake for 25 - 30 minutes. Cool on drying rack completely before frosting.
Frost with .... vanilla marscapone frosting
3 ounces cream cheese - softened
6 tablespoons unsalted butter - softened
1/3 cup mascarpone - softened
3 tablespoons honey
seeds scraped out from 1 vanilla bean
Beat together until creamy and smooth. frost the cupcakes.
makes about 14 cupcakes
2 eggs
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots (about 3 or 4 carrots)
2 tablespoons orange juice
1 tablespoon lemon zest
1/2 cup walnuts - toasted in a dry pan
1 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
Preheat oven to 350 degrees F. Line muffin pan with liners.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg together.
In a mixer, beat the eggs and sugar together until they are creamy and pale yellow. Stir in oil until well combined. Add carrots, orange juice and walnuts. Mix to combine.
Add dry ingredients to the mixer and mix until just combined.
Divide the batter into the muffin cups. Bake for 25 - 30 minutes. Cool on drying rack completely before frosting.
Frost with .... vanilla marscapone frosting
3 ounces cream cheese - softened
6 tablespoons unsalted butter - softened
1/3 cup mascarpone - softened
3 tablespoons honey
seeds scraped out from 1 vanilla bean
Beat together until creamy and smooth. frost the cupcakes.
Great Grandma's Bread Stuffing
Great Grandma's Bread Stuffing
Recipe By :Debbie Thomas to ThanksgivingRecipe.com
Serving Size : 12
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion -- chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
Saute onions in melted shortening.
Mix together bread cubes, celery, baking powder, sautéed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
Pack lightly into uncooked turkey. Roast turkey as directed.
Shared for Jamie's 2000 Holiday Swap by Robin Johnson
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm http://www.grassrootsrecipes.com/
NOTES : A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com.
Recipe By :Debbie Thomas to ThanksgivingRecipe.com
Serving Size : 12
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion -- chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
Saute onions in melted shortening.
Mix together bread cubes, celery, baking powder, sautéed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
Pack lightly into uncooked turkey. Roast turkey as directed.
Shared for Jamie's 2000 Holiday Swap by Robin Johnson
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm http://www.grassrootsrecipes.com/
NOTES : A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com.
Sourdough Stuffing with Chestnuts and Apples
Sourdough Stuffing with Chestnuts and Apples
Makes 12 servings
Nonstick cooking spray
1 large onion, chopped
3 celery ribs, thinly sliced
1 pound button or cremini mushrooms, cleaned and thinly sliced
2 medium apples, peeled, cored and chopped
One 1-pound sourdough loaf, left unwrapped on the counter overnight, then torn into 1-inch chunks
One 8-ounce jar roasted peeled chestnuts, chopped
1 1/4 cups fat-free vegetable broth
1/2 cup pasteurized egg substitute, such as Egg Beaters
2 teaspoons rubbed (crumbled) sage
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
1. Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Transfer to a large bowl.
2. Return the skillet to medium heat. Add the mushrooms; cook, stirring often, until they begin to release their liquid. Add the apples and cook, stirring frequently, until softened and the juice in the pan has been reduced to a glaze, about 4 minutes. Transfer to the large bowl.
3. Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined. Stuff into a 12- to 15-pound turkey.
Makes 12 servings
Nonstick cooking spray
1 large onion, chopped
3 celery ribs, thinly sliced
1 pound button or cremini mushrooms, cleaned and thinly sliced
2 medium apples, peeled, cored and chopped
One 1-pound sourdough loaf, left unwrapped on the counter overnight, then torn into 1-inch chunks
One 8-ounce jar roasted peeled chestnuts, chopped
1 1/4 cups fat-free vegetable broth
1/2 cup pasteurized egg substitute, such as Egg Beaters
2 teaspoons rubbed (crumbled) sage
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
1. Spray a large skillet with nonstick spray and set it over medium heat. Add the onion and celery; cook, stirring often, until softened, about 3 minutes. Transfer to a large bowl.
2. Return the skillet to medium heat. Add the mushrooms; cook, stirring often, until they begin to release their liquid. Add the apples and cook, stirring frequently, until softened and the juice in the pan has been reduced to a glaze, about 4 minutes. Transfer to the large bowl.
3. Stir in the bread, chestnuts, broth, egg substitute, sage, thyme, salt and pepper until well combined. Stuff into a 12- to 15-pound turkey.
OLD FASHIONED EGG CUSTARD
OLD FASHIONED EGG CUSTARD
Ingredients :
1 c. sugar
2 1/2 tbsp. flour
1/8 tsp. salt
Dash of nutmeg
4 egg yolks
1 c. milk
2 tbsp. margarine (melted)
1 (9 inch) unbaked pie shell
Preparation :
Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and add to dry ingredients. Beat well. Add milk gradually, then stir in melted margarine. Pour in crust and bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and bake for 25 to 30 minutes longer. Beat 2 egg whites and add sugar (2
tablespoons) . Spread meringue on pie and bake at 325 degrees for 10 minutes or until meringue is brown.
Ingredients :
1 c. sugar
2 1/2 tbsp. flour
1/8 tsp. salt
Dash of nutmeg
4 egg yolks
1 c. milk
2 tbsp. margarine (melted)
1 (9 inch) unbaked pie shell
Preparation :
Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and add to dry ingredients. Beat well. Add milk gradually, then stir in melted margarine. Pour in crust and bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and bake for 25 to 30 minutes longer. Beat 2 egg whites and add sugar (2
tablespoons) . Spread meringue on pie and bake at 325 degrees for 10 minutes or until meringue is brown.
Marinated Mushrooms
Marinated Mushrooms- Virginia Hospitality Cookbook
3 pounds fresh button mushrooms
1 1/2 cups oil
1/2-oz garlic salad dressing mix
1/2 cup lemon juice
Salt and pepper to taste
2 TBS Accent
2 TBS parsley flakes
2 TBS garlic powder (opt)
Wash and cap mushrooms. Cover in salt water and boil 1 minute. Drain. Prepare marinade from rest of ingredients. Pour over caps and chill minimum of 24 hours. Drain and serve cold. About 36.
NOTE: Garlic powder gives them a very strong taste.
3 pounds fresh button mushrooms
1 1/2 cups oil
1/2-oz garlic salad dressing mix
1/2 cup lemon juice
Salt and pepper to taste
2 TBS Accent
2 TBS parsley flakes
2 TBS garlic powder (opt)
Wash and cap mushrooms. Cover in salt water and boil 1 minute. Drain. Prepare marinade from rest of ingredients. Pour over caps and chill minimum of 24 hours. Drain and serve cold. About 36.
NOTE: Garlic powder gives them a very strong taste.
Best Ever Corn
Best Ever Corn Casserole
Ingredients
1 can cream corn
1 can whole corn with the juice
8 oz. sour creme
1 box of Jiffy corn bread mix
1/2 stick of butter
Directions
Mix all ingredients together & pour into well greased square pan{8"}
Servings: 9
Virginia Butterfield
Cranberry Twp., Pa
By Peppermint patti
http://www.eversave/ .com/recipes
Ingredients
1 can cream corn
1 can whole corn with the juice
8 oz. sour creme
1 box of Jiffy corn bread mix
1/2 stick of butter
Directions
Mix all ingredients together & pour into well greased square pan{8"}
Servings: 9
Virginia Butterfield
Cranberry Twp., Pa
By Peppermint patti
http://www.eversave/ .com/recipes
Pecan Cornbread Dressing
Pecan Cornbread Dressing
Serves 10
1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed store-bought cornbread (about 2 3/4 pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated
Directions
Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups
From: Veronica Norris
Serves 10
1 1/2 cups coarsely chopped pecans
4 tablespoons butter, plus more for baking dish
1 large onion, finely chopped
3 celery stalks, finely chopped
Coarse salt and ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
16 cups cubed store-bought cornbread (about 2 3/4 pounds)
3 tablespoons finely chopped fresh sage
3 large eggs, beaten
2 cups reduced-sodium chicken broth, heated
Directions
Preheat oven to 375 degrees. Spread pecans on a large rimmed baking sheet, and toast until fragrant, 3 to 5 minutes; set aside. In a large skillet, melt butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
To bowl, add cornbread, sage, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup hot broth over cornbread mixture. Toss gently (cornbread will break down into smaller pieces). If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
If stuffing turkey, set aside 4 cups dressing. Spoon remaining dressing into a buttered 2-quart baking dish; pour up to 1 cup remaining broth over top to moisten. (To make ahead, refrigerate, up to 5 hours.) Bake, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more. Makes 12 cups
From: Veronica Norris
Cranberry Orange Pecan Pie
Cranberry Orange Pecan Pie
1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 - unbaked 9-inch pie crust
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350 F. Combine the cranberries with the orange rind in a small bowl. Mix well. Spoon into the bottom of the pie crust. Arrange the pecan halves on the top of the cranberry mixture. Press down lightly. Combine the eggs, corn syrup, sugar, and butter in a medium bowl. Whisk until smooth. Pour evenly over the pecans. Bake for one hour or until set. Makes 8 servings
Melissa
1 cup chopped fresh cranberries
Grated rind of 1 medium orange
1 - unbaked 9-inch pie crust
1 cup pecan halves
3 eggs
1 cup dark corn syrup
2/3 cup sugar
1/4 cup (1/2 stick) butter, melted
Preheat the oven to 350 F. Combine the cranberries with the orange rind in a small bowl. Mix well. Spoon into the bottom of the pie crust. Arrange the pecan halves on the top of the cranberry mixture. Press down lightly. Combine the eggs, corn syrup, sugar, and butter in a medium bowl. Whisk until smooth. Pour evenly over the pecans. Bake for one hour or until set. Makes 8 servings
Melissa
Cajun Rice and Black Eyed Peas
Cajun Rice and Black Eyed Peas
2 cups black eyed peas, cooked
One 10-ounce can tomatoes, drained
3 cups rice, cooked
1/2 teaspoon garlic salt
2 tablespoons olive oil
1/2 cup onion, minced
1/2 cup bell pepper, minced
1 teaspoon garlic, minced
1/2 cup green onions, chopped
1. Preheat oven to 350F.
2. Combine first 4 ingredients in large bowl.
3. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes.
4. Add to rice mixture. Stir well.
5. Transfer to 8 inch oven safe casserole dish, sprayed with non-stick cooking spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.
Serves 6.
2 cups black eyed peas, cooked
One 10-ounce can tomatoes, drained
3 cups rice, cooked
1/2 teaspoon garlic salt
2 tablespoons olive oil
1/2 cup onion, minced
1/2 cup bell pepper, minced
1 teaspoon garlic, minced
1/2 cup green onions, chopped
1. Preheat oven to 350F.
2. Combine first 4 ingredients in large bowl.
3. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes.
4. Add to rice mixture. Stir well.
5. Transfer to 8 inch oven safe casserole dish, sprayed with non-stick cooking spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.
Serves 6.
Sausage Breakfast Casserole
Sausage Breakfast Casserole
8 slices white bread, cut in cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cup grated sharp cheddar cheese
10 large eggs
2 cups milk
2 teaspoons dry mustard
Salt and pepper
Directions
Preheat oven to 350 degrees.
Grease a 9x13 glass baking dish.
Place bread in prepared dish. Top with sausage and cheese. Beat together eggs, milk, dry mustard, salt and pepper. Pour over sausage mixture.
Cook until center is puffed and set. Cut into squares
8 slices white bread, cut in cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cup grated sharp cheddar cheese
10 large eggs
2 cups milk
2 teaspoons dry mustard
Salt and pepper
Directions
Preheat oven to 350 degrees.
Grease a 9x13 glass baking dish.
Place bread in prepared dish. Top with sausage and cheese. Beat together eggs, milk, dry mustard, salt and pepper. Pour over sausage mixture.
Cook until center is puffed and set. Cut into squares
Monday, October 31, 2011
SPICY HOT CHILI
SPICY HOT CHILI
1 lb. ground beef or pork
2 cloves garlic, minced
1 (16 oz.) can red kidney beans, drained
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
1 tsp. sugar
1 tsp. oregano, crushed
1/4 tsp. celery salt
1/4 tsp. pepper
Few drops bottled hot pepper sauce
1 med. onion, chopped
1 (16 oz.) can tomatoes, cut up
3/4 c. tomato juice
1 tbsp. Worcestershire sauce
2 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne
1/8 tsp. dry mustard
In large saucepan cook meat, onion and garlic until meat is browned; drain off fat. Stir in undrained tomatoes, beans, tomato juice, chili peppers, Worcestershire, paprika, sugar, salt, oregano, cumin,
celery salt, cayenne, pepper, mustard, hot pepper sauce and 1 cup water. Cover and simmer for 20-30
minutes. Makes 4-6 servings.
Enjoy.
1 lb. ground beef or pork
2 cloves garlic, minced
1 (16 oz.) can red kidney beans, drained
1 (4 oz.) can green chili peppers, rinsed, seeded & chopped
1 tsp. sugar
1 tsp. oregano, crushed
1/4 tsp. celery salt
1/4 tsp. pepper
Few drops bottled hot pepper sauce
1 med. onion, chopped
1 (16 oz.) can tomatoes, cut up
3/4 c. tomato juice
1 tbsp. Worcestershire sauce
2 tsp. paprika
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. cayenne
1/8 tsp. dry mustard
In large saucepan cook meat, onion and garlic until meat is browned; drain off fat. Stir in undrained tomatoes, beans, tomato juice, chili peppers, Worcestershire, paprika, sugar, salt, oregano, cumin,
celery salt, cayenne, pepper, mustard, hot pepper sauce and 1 cup water. Cover and simmer for 20-30
minutes. Makes 4-6 servings.
Enjoy.
Baked Squash
Baked Squash
5 cups chopped Squash, cooked, drained
3/4 grated Monterey Jack Cheese
1 (10 ounces) can Cream of Chicken Soup
1 (16 ounces) box Herb Dressing Mix
Preheat oven to 375 F. Add cooked squash to large mixing bowl, season with salt. Add Monterey Jack cheese and cream of chicken soup to squash and stir to combine.
Prepare herb-dressing mix according to package instructions. Place half of prepared dressing in large buttered baking dish. Spoon squash mixture evenly over dressing. Spoon remaining dressing over squash. Bake, uncovered, for 30 minutes.
5 cups chopped Squash, cooked, drained
3/4 grated Monterey Jack Cheese
1 (10 ounces) can Cream of Chicken Soup
1 (16 ounces) box Herb Dressing Mix
Preheat oven to 375 F. Add cooked squash to large mixing bowl, season with salt. Add Monterey Jack cheese and cream of chicken soup to squash and stir to combine.
Prepare herb-dressing mix according to package instructions. Place half of prepared dressing in large buttered baking dish. Spoon squash mixture evenly over dressing. Spoon remaining dressing over squash. Bake, uncovered, for 30 minutes.
Quick Ghost Cookies Recipe
Quick Ghost Cookies Recipe
Field editor Denise Smith of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she comments.
* 18 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 pound white candy coating, coarsely chopped
* 1 package (1 pound) Nutter Butter peanut butter cookies
* Miniature semisweet chocolate chips
Directions
* In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
* Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.
Yield: about 3 dozen.
Quick Ghost Cookies published in Taste of Home October/November 1996, p12
Beth Layman :)
Field editor Denise Smith of Lusk, Wyoming spruces up store-bought cookies for the holiday. "These are a real hit with 'goblins' of all ages," she comments.
* 18 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 pound white candy coating, coarsely chopped
* 1 package (1 pound) Nutter Butter peanut butter cookies
* Miniature semisweet chocolate chips
Directions
* In a microwave-safe bowl, melt candy coating, stirring occasionally. Dip cookies into coating, covering completely. Place on waxed paper.
* Brush ends with a pastry brush dipped in coating where fingers touched cookies. While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.
Yield: about 3 dozen.
Quick Ghost Cookies published in Taste of Home October/November 1996, p12
Beth Layman :)
Candy `Apple' Donuts:
Candy `Apple' Donuts:
Ingredients: (recipe covers ~ 25)
donut holes
candy sticks (as many as you have donut holes)
2 cups white sugar
1/4 cup light corn syrup
3/4 cup water
1/4 tsp cinnamon
1/4 tsp red food coloring
candy toppings
parchment paper, candy thermometer, and a sauce pan.
- cold water bath ( large bowl + cool water); used to dunk your pot, too stop sugar from continuing to heat.
1. Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer.
2. Remove right away from the stove, stir in cinnamon and food coloring (if using), and quickly (but carefully) dip the bottom of your pan into the cold-water bath.
This step is literally for a second; you just want to prevent the sugar from continuing to heat up. You'll hear a fizzle and might see a little bit of steam—but don't leave it longer than a second, or else your sugar will cool too much, and you'll have instant caramel and won't be able to dip your donut holes. Once you do that, place your pot down on a heatproof surface.
3. I find it easier to dip the sticks in the sugar first, and then into the center of your donut; it adheres the two together better. Once you've done this, dip the donut holes completely in the syrup and swirl it around a little with the stick to coat. Hold the donut above the saucepan to drain off excess. If you want, dip the donut in candy toppings, and place on parchment paper.
4. Repeat with remaining donuts. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.
The donut holes used in this recipe were from Tim Hortons in Canada. It has the apple flavor in the batter. 1 med. apple grated and 1/4 cup apple cider can be used in a donut recipe for the same effect.
Ingredients: (recipe covers ~ 25)
donut holes
candy sticks (as many as you have donut holes)
2 cups white sugar
1/4 cup light corn syrup
3/4 cup water
1/4 tsp cinnamon
1/4 tsp red food coloring
candy toppings
parchment paper, candy thermometer, and a sauce pan.
- cold water bath ( large bowl + cool water); used to dunk your pot, too stop sugar from continuing to heat.
1. Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer.
2. Remove right away from the stove, stir in cinnamon and food coloring (if using), and quickly (but carefully) dip the bottom of your pan into the cold-water bath.
This step is literally for a second; you just want to prevent the sugar from continuing to heat up. You'll hear a fizzle and might see a little bit of steam—but don't leave it longer than a second, or else your sugar will cool too much, and you'll have instant caramel and won't be able to dip your donut holes. Once you do that, place your pot down on a heatproof surface.
3. I find it easier to dip the sticks in the sugar first, and then into the center of your donut; it adheres the two together better. Once you've done this, dip the donut holes completely in the syrup and swirl it around a little with the stick to coat. Hold the donut above the saucepan to drain off excess. If you want, dip the donut in candy toppings, and place on parchment paper.
4. Repeat with remaining donuts. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.
The donut holes used in this recipe were from Tim Hortons in Canada. It has the apple flavor in the batter. 1 med. apple grated and 1/4 cup apple cider can be used in a donut recipe for the same effect.
BLACK BEAST
BLACK BEAST
8 oz. unsweetened chocolate
4 oz. semisweet or bittersweet chocolate
1/2 c. water
1 1/3 c. sugar
1/2 lb. (2 sticks) butter, at room temperature
5 extra large eggs at room temperature
CHOCOLATE GANACHE GLAZE:
1 c. heavy cream
10 oz. bittersweet chocolate, cut into small pieces
Preheat oven to 350 degrees with a rack in center of oven. Butter a 9 inch cake pan (not springform). Place a circle of wax paper on the bottom, covering completely. Butter paper.
Chop chocolate into fine pieces; set aside. Combine the water with 1 cup sugar in a heavy 1 1/2 quart saucepan. Bring to rapid boil over high heat. Cook about 2 minutes. Remove from heat. Immediately add the chocolate pieces, stirring until completely melted.
Place eggs and 1/3 cup sugar in a mixing bowl. Mix eggs and sugar until sugar is completely dissolved. Add the chocolate/butter mixture to eggs and mix completely.
DO NOT OVERBEAT - causes air bubbles.
Spoon and scrape the mixture into prepared cake pan. Set pan into a larger pan. Set both in the oven and pour hot water into larger pan. Bake for 25-30 minutes.
Let cool in the pan for 10 minutes and then run a sharp knife around sides to release cake.
Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with or without glaze.
Glaze: Scald the cream, add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.
8 oz. unsweetened chocolate
4 oz. semisweet or bittersweet chocolate
1/2 c. water
1 1/3 c. sugar
1/2 lb. (2 sticks) butter, at room temperature
5 extra large eggs at room temperature
CHOCOLATE GANACHE GLAZE:
1 c. heavy cream
10 oz. bittersweet chocolate, cut into small pieces
Preheat oven to 350 degrees with a rack in center of oven. Butter a 9 inch cake pan (not springform). Place a circle of wax paper on the bottom, covering completely. Butter paper.
Chop chocolate into fine pieces; set aside. Combine the water with 1 cup sugar in a heavy 1 1/2 quart saucepan. Bring to rapid boil over high heat. Cook about 2 minutes. Remove from heat. Immediately add the chocolate pieces, stirring until completely melted.
Place eggs and 1/3 cup sugar in a mixing bowl. Mix eggs and sugar until sugar is completely dissolved. Add the chocolate/butter mixture to eggs and mix completely.
DO NOT OVERBEAT - causes air bubbles.
Spoon and scrape the mixture into prepared cake pan. Set pan into a larger pan. Set both in the oven and pour hot water into larger pan. Bake for 25-30 minutes.
Let cool in the pan for 10 minutes and then run a sharp knife around sides to release cake.
Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with or without glaze.
Glaze: Scald the cream, add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.
Caramel Apples
Caramel Apples
purchased from the Moore Estate in Fort Worth -- Texas in 1986 Dated 1974. Notation on card indicates these were made by the dozens every Halloween for years. Everyone loved them. I have made them and they are awesome.
4 large tart apples cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red hot candies
4 tablespoons butter or margarine
8 caramels
1/4 teaspoon ground cinnamon
Whipped cream optional
Peel about 3/4 inch off the top of each apple and place in a crock pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons sugar, 3 red hots, 1 tablespoon butter and 2 caramels.
Sprinkle with cinnamon. Cover and cook on low for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream, if desired.
Source catsrecipes
purchased from the Moore Estate in Fort Worth -- Texas in 1986 Dated 1974. Notation on card indicates these were made by the dozens every Halloween for years. Everyone loved them. I have made them and they are awesome.
4 large tart apples cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red hot candies
4 tablespoons butter or margarine
8 caramels
1/4 teaspoon ground cinnamon
Whipped cream optional
Peel about 3/4 inch off the top of each apple and place in a crock pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons sugar, 3 red hots, 1 tablespoon butter and 2 caramels.
Sprinkle with cinnamon. Cover and cook on low for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream, if desired.
Source catsrecipes
Baked Eyeballs Casserole
Baked Eyeballs Casserole
Vegetable cooking spray
1 jar (24 ounces) Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olives
* Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
* Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
* Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
RECIPE TIPS
* Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
Vegetable cooking spray
1 jar (24 ounces) Italian Sausage & Garlic Italian Sauce
1 container (15 ounces) part-skim ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie-shaped pasta, cooked and drained
1 container (8 ounces) small fresh mozzarella cheese balls (about 1-inch)
2 tablespoons sliced pitted ripe olives
* Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
* Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil.
* Bake at 400°F. for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.
RECIPE TIPS
* Tip: Easy Substitution Tip: If fresh mozzarella cheese balls are not available, substitute 1 package (8 ounces) fresh mozzarella cheese. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle-shaped eyes.
Apple and Black Walnuts Plenty Cake
Apple and Black Walnuts Plenty Cake
3 eggs
1-1/2 cups salad oil
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
4 cups chopped, peeled apples, 4 to 5
1 cup Recipe Ready Hammons Black Walnuts
2 tsps. vanilla extract
Glaze:
1 cup brown sugar
1/4 cup milk
1/2 cup margarine
Directions
Mix eggs, oil and sugar; blend well. Sift flour,salt and baking soda together; add to egg mixture. Add apples, Black Walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350 degrees for 1 hour.
Glaze:
In saucepan, combine brown sugar, milk and margarine. Cook 2 1/2 minutes after mixture comes to a boil. While cake is still hot, pour glaze over cake in pan. Cool cake completely before removing from pan. Makes 18 servings.
3 eggs
1-1/2 cups salad oil
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
4 cups chopped, peeled apples, 4 to 5
1 cup Recipe Ready Hammons Black Walnuts
2 tsps. vanilla extract
Glaze:
1 cup brown sugar
1/4 cup milk
1/2 cup margarine
Directions
Mix eggs, oil and sugar; blend well. Sift flour,salt and baking soda together; add to egg mixture. Add apples, Black Walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350 degrees for 1 hour.
Glaze:
In saucepan, combine brown sugar, milk and margarine. Cook 2 1/2 minutes after mixture comes to a boil. While cake is still hot, pour glaze over cake in pan. Cool cake completely before removing from pan. Makes 18 servings.
Pumpkin Maple Pie Supreme
Pumpkin Maple Pie Supreme
1 small sugar pumpkin
3/4 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup real maple syrup
1 1/4 cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 (9 inch) unbaked pie shell
Preheat oven to 375 degrees F.
Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F.
Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
Bake at 350 degrees F for 1 hour, or until center is set.
Makes 8 servings.
1 small sugar pumpkin
3/4 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon salt
2/3 cup real maple syrup
1 1/4 cups half-and-half cream
1 teaspoon all-purpose flour
3 eggs
1 (9 inch) unbaked pie shell
Preheat oven to 375 degrees F.
Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F.
Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell.
Bake at 350 degrees F for 1 hour, or until center is set.
Makes 8 servings.
Cinnamon-Sugar Roasted Pumpkin Seeds
I remember when my mom made pumpkin seeds for the first time; we thought she had gone mad.
Cinnamon-Sugar Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Cinnamon-Sugar Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Sunday, October 30, 2011
ALLIGATOR CHILI
ALLIGATOR CHILI
1 pound Alligator meat
2 tablespoons vegetable oil
1 large onion (chopped)
1 clove garlic (minced)
1 large bell pepper (chopped)
1 (10-ounce) can Ro-tel tomatoes and chilies (blended)
1 (16-ounce) can pinto beans
1 (6-ounce) can tomato paste
1 teaspoon Cumin
1 Jalapeno pepper (chopped)
1 cup red wine (Merlot preferred)
6 bottles cold beer
Salt & Pepper to taste
Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted) . In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Sauté until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapenos. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.
1 pound Alligator meat
2 tablespoons vegetable oil
1 large onion (chopped)
1 clove garlic (minced)
1 large bell pepper (chopped)
1 (10-ounce) can Ro-tel tomatoes and chilies (blended)
1 (16-ounce) can pinto beans
1 (6-ounce) can tomato paste
1 teaspoon Cumin
1 Jalapeno pepper (chopped)
1 cup red wine (Merlot preferred)
6 bottles cold beer
Salt & Pepper to taste
Set aside 1 cup of red wine. Cut meat into small pieces. Remove all tallow. Start drinking the rest of the red wine(cold beer may be substituted) . In Dutch oven boil diced meat in water seasoned with salt and pepper for 20 minutes. Drain and set aside. In same pot add oil, onion, bell pepper and garlic. Sauté until onions are tender. Add pinto beans, tomatoes, tomato paste salt, pepper, cumin, and jalapenos. Cook on medium low heat for 40 minutes. Add alligator meat. Cook on low heat 3 hours. Add wine last 30 minutes. Serve with Hot French bread.
Licorice-Eared Mice Mini-Cakes
Licorice-Eared Mice Mini-Cakes
16 cakes
Oven Temp: 350
1 box Super Moist German Chocolate cake mix, prepared
1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
Black food coloring
1 tub(s) Duncan Hines Classic Vanilla frosting
Black licorice
Directions
1. Coat a mini-egg cake pan ($12.99; Wine & Cake Hobbies) with cooking spray and fill each compartment to the top with prepared cake mix. Bake at 350F for 15 to 20 minutes, then cool cakes on a wire rack. Repeat until you've baked 16 cakes.
2. Slowly add black food coloring to 3/4 tub of frosting, while stirring, until frosting turns pale gray. Microwave for 10 seconds, and stir; repeat until frosting is thin enough to pour, then coat cakes.
3. Apply pieces of licorice to form tails (cut to 4 inches) and shaped ears (cut to 2 1/2 inches), as shown.
4. Slowly add black food coloring to remaining frosting, while stirring, until frosting turns dark black. Pour inside a freezer bag with one tip snipped off to create a piping sleeve. Use piping sleeve to draw eyes, nose, and whiskers.
16 cakes
Oven Temp: 350
1 box Super Moist German Chocolate cake mix, prepared
1/3 cup(s) grade-A dark maple syrup
1/2 cup(s) pumpkin pie filling
Black food coloring
1 tub(s) Duncan Hines Classic Vanilla frosting
Black licorice
Directions
1. Coat a mini-egg cake pan ($12.99; Wine & Cake Hobbies) with cooking spray and fill each compartment to the top with prepared cake mix. Bake at 350F for 15 to 20 minutes, then cool cakes on a wire rack. Repeat until you've baked 16 cakes.
2. Slowly add black food coloring to 3/4 tub of frosting, while stirring, until frosting turns pale gray. Microwave for 10 seconds, and stir; repeat until frosting is thin enough to pour, then coat cakes.
3. Apply pieces of licorice to form tails (cut to 4 inches) and shaped ears (cut to 2 1/2 inches), as shown.
4. Slowly add black food coloring to remaining frosting, while stirring, until frosting turns dark black. Pour inside a freezer bag with one tip snipped off to create a piping sleeve. Use piping sleeve to draw eyes, nose, and whiskers.
Salty Roasted Pumpkin Seeds
Roasted pumpkin seeds are a try them you will like them kind of thing.
Salty Roasted Pumpkin Seeds
Ingredients
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoon kosher salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Salty Roasted Pumpkin Seeds
Ingredients
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoon kosher salt
Procedures- Preheat oven to 350F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.
Pumpkin Cobbler
Pumpkin Cobbler
3 large eggs, beaten slightly
1 can pumpkin
12-ounce can evaporated milk
1 cup sugar
1/8 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 box of yellow cake mix
3/4 cup butter (1 1/2 sticks)
1 cup pecans, lightly toasted
1 pint whipping cream
Sugar to taste
1/2 teaspoon ground cinnamon
Mix eggs, pumpkin, evaporated milk, sugar, salt, ginger, 1 1/2 teaspoons ground cinnamon and vanilla extract. Spray a 9-by-13-inch baking dish with vegetable spray. Pour pumpkin mixture into it.
Sprinkle with cake mix. Melt butter and pour over the cake mix. Bake 25 minutes at 350 degrees. Remove from oven and top with toasted pecans. Return to oven and bake 15 minutes more. Cool.
Whip cream and add sugar to taste and the 1/2 teaspoon cinnamon. Smooth whipped cream over cobbler to serve. Makes 15 large squares or 24 small ones.
3 large eggs, beaten slightly
1 can pumpkin
12-ounce can evaporated milk
1 cup sugar
1/8 teaspoon salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1 box of yellow cake mix
3/4 cup butter (1 1/2 sticks)
1 cup pecans, lightly toasted
1 pint whipping cream
Sugar to taste
1/2 teaspoon ground cinnamon
Mix eggs, pumpkin, evaporated milk, sugar, salt, ginger, 1 1/2 teaspoons ground cinnamon and vanilla extract. Spray a 9-by-13-inch baking dish with vegetable spray. Pour pumpkin mixture into it.
Sprinkle with cake mix. Melt butter and pour over the cake mix. Bake 25 minutes at 350 degrees. Remove from oven and top with toasted pecans. Return to oven and bake 15 minutes more. Cool.
Whip cream and add sugar to taste and the 1/2 teaspoon cinnamon. Smooth whipped cream over cobbler to serve. Makes 15 large squares or 24 small ones.
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