Sauteed Green Beans and Mushrooms
Serves 8
Coarse salt and ground pepper
2 pounds green beans (stem ends removed), halved crosswise
4 tablespoons butter
1 pound button mushrooms, stems trimmed, halved
2 shallots, sliced into 1/4-inch-thick rings
Directions
Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
Add green beans; cook just to heat through, 1 to 2 minutes.
Monday, November 22, 2010
Cranberry Snow Candy
Cranberry Snow Candy
16 oz. package vanilla flavored white chocolate chips
1 1/2 cups dried Cranberries
1 1/2 cups chopped Walnuts
Melt the white chocolate chips in the top of a double boiler ; remove from heat. Add Cranberries and Walnuts; drop mixture by teaspoonfuls onto wax paper. Allow to harden. Makes 2 dozen
16 oz. package vanilla flavored white chocolate chips
1 1/2 cups dried Cranberries
1 1/2 cups chopped Walnuts
Melt the white chocolate chips in the top of a double boiler ; remove from heat. Add Cranberries and Walnuts; drop mixture by teaspoonfuls onto wax paper. Allow to harden. Makes 2 dozen
Friday, November 19, 2010
Butter-Pecan Sweet Potatoes
Butter-Pecan Sweet Potatoes
Serves 8
8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
Directions
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Veronica
Serves 8
8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
Directions
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Veronica
Tipsy Sweet Potatoes
Tipsy Sweet Potatoes
4 large sweet potatoes
1/2 cup granulated sugar
1/2 stick butter
1/2 cup Jack Daniels whiskey
Pecan halves
Boil 4 large sweet potatoes until tender. Peel and cut into chunks. Add sugar, butter and whiskey, and mash all together. Pour into casserole dish; top with pecan halves and bake at 350 degrees F for about 20 minutes until hot and bubbly. Enjoy.
4 large sweet potatoes
1/2 cup granulated sugar
1/2 stick butter
1/2 cup Jack Daniels whiskey
Pecan halves
Boil 4 large sweet potatoes until tender. Peel and cut into chunks. Add sugar, butter and whiskey, and mash all together. Pour into casserole dish; top with pecan halves and bake at 350 degrees F for about 20 minutes until hot and bubbly. Enjoy.
Bourbon Sweet Potatoes
Bourbon Sweet Potatoes
4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown
sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans
Scrub the potatoes.
Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel.
Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned. Enjoy.
4 pounds sweet potatoes or yams
1/2 cup butter or margarine
1/2 cup bourbon
1/3 cup orange juice
1/4 cup firmly packed light brown
sugar
1 teaspoon salt
1/2 teaspoon apple pie spice
1/3 cup chopped pecans
Scrub the potatoes.
Cook covered in boiling salted water to cover in a large saucepan about 35 minutes or until tender. Drain; cool slightly, then peel.
Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and apple pie spice; beat until fluffy-smooth. Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 degrees F for 45 minutes or until lightly browned. Enjoy.
PUMPKIN QUICK BREAD
PUMPKIN QUICK BREAD
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
1/3 c. reduced-calorie butter, softened
1/2 c. sugar
6 packets Sweet One sugar substitute
2 lg. eggs
1/2 tsp. vanilla extract
1 c. cooked or canned pumpkin
1/3 c. skim milk
1/4 c. walnuts, finely chopped
Preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 x 2 1/4-inch loaf pan with nonstick cooking spray; set aside. Into a small bowl sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In a large bowl cream butter, sugar and Sweet One. Beat in eggs and vanilla; beat in pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring until blended after each addition. Stir in walnuts. Pour into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool. Makes 12 servings.
1 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
1/3 c. reduced-calorie butter, softened
1/2 c. sugar
6 packets Sweet One sugar substitute
2 lg. eggs
1/2 tsp. vanilla extract
1 c. cooked or canned pumpkin
1/3 c. skim milk
1/4 c. walnuts, finely chopped
Preheat oven to 350 degrees. Spray 8 1/2 x 4 1/2 x 2 1/4-inch loaf pan with nonstick cooking spray; set aside. Into a small bowl sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In a large bowl cream butter, sugar and Sweet One. Beat in eggs and vanilla; beat in pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring until blended after each addition. Stir in walnuts. Pour into prepared pan. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool. Makes 12 servings.
Thanksgiving Party Cheese Ball
Thanksgiving Party Cheese Ball
4 c. Shredded cheddar cheese
2 pkgs. (3 oz. Each) cream cheese
1/3 c. Mayonnaise
2 tsp. Sherry flavoring
1 tsp. Worcestershire sauce
1/8 tsp. Onion salt
1/8 tsp. Garlic salt
1/8 tsp. Celery salt
1/2 c. Chopped walnuts
Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce, and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5 inch ball. At holidays, I add a few green olives with pimentos for color.
~Dawn Duarte~
4 c. Shredded cheddar cheese
2 pkgs. (3 oz. Each) cream cheese
1/3 c. Mayonnaise
2 tsp. Sherry flavoring
1 tsp. Worcestershire sauce
1/8 tsp. Onion salt
1/8 tsp. Garlic salt
1/8 tsp. Celery salt
1/2 c. Chopped walnuts
Combine cheese, mayonnaise, sherry flavoring, Worcestershire sauce, and spices. Blend until smooth. Cover and chill until firm. Shape cheese mixture in a ball. Roll ball in chopped nuts. Cover and chill. Makes a 5 inch ball. At holidays, I add a few green olives with pimentos for color.
~Dawn Duarte~
Green Beans
Anytime Side Dish
1 can (16 ounce) cut green beans
2 strips bacon
1/4 teaspoon salt
3/4 cup liquid from beans
1 tablespoon cornstarch
dash pepper
Drain beans, reserving 3/4 cup of the liquid. Fry bacon; drain and set aside. Put 1 tablespoon bacon drippings in heavy saucepan. Add drained beans and cook over medium heat, shaking pan as beans warm. Sprinkle with salt and pepper. Combine cornstarch and reserved liquid. Pour over beans and cook until thickened. Serve topped with crumbled bacon. Servings: 4
1 can (16 ounce) cut green beans
2 strips bacon
1/4 teaspoon salt
3/4 cup liquid from beans
1 tablespoon cornstarch
dash pepper
Drain beans, reserving 3/4 cup of the liquid. Fry bacon; drain and set aside. Put 1 tablespoon bacon drippings in heavy saucepan. Add drained beans and cook over medium heat, shaking pan as beans warm. Sprinkle with salt and pepper. Combine cornstarch and reserved liquid. Pour over beans and cook until thickened. Serve topped with crumbled bacon. Servings: 4
Thursday, November 18, 2010
THANKSGIVING YAMS WITH TOPPING
THANKSGIVING YAMS WITH TOPPING
(6 servings)
4 or 5 med. Yams
1 c. Pineapple juice
1 c. Orange juice
1/4 c. Butter
1 egg, slightly beaten
1 tsp. Salt
1/4 tsp. Cinnamon
3 tbsp. Brown sugar
1/3 c. Cream
Peel yams; cut into large chunks. Place in saucepan; add fruit juices. Cook about 20 minutes, or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream. Beat until creamy, adding additional cream or juice if needed. Spoon into well greased baking dish.
TOPPING:
1/4 c. Sifted flour
3 tbsp. Brown sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
3 tbsp. Butter
1/4 c. Chopped nuts
1 c. Miniature marshmallows
Preheat oven to 350 degrees. Combine flour, brown sugar, cinnamon and salt. Cut butter into mixture until resembles coarse crumbs. Stir in nuts; sprinkle mixture over yam mixture. Bake at 350 degrees for 25 minutes. Press marshmallows lightly into top and bake just until the marshmallows have melted and are slightly browned. Yield: 6 servings.
~Dawn~
(6 servings)
4 or 5 med. Yams
1 c. Pineapple juice
1 c. Orange juice
1/4 c. Butter
1 egg, slightly beaten
1 tsp. Salt
1/4 tsp. Cinnamon
3 tbsp. Brown sugar
1/3 c. Cream
Peel yams; cut into large chunks. Place in saucepan; add fruit juices. Cook about 20 minutes, or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream. Beat until creamy, adding additional cream or juice if needed. Spoon into well greased baking dish.
TOPPING:
1/4 c. Sifted flour
3 tbsp. Brown sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
3 tbsp. Butter
1/4 c. Chopped nuts
1 c. Miniature marshmallows
Preheat oven to 350 degrees. Combine flour, brown sugar, cinnamon and salt. Cut butter into mixture until resembles coarse crumbs. Stir in nuts; sprinkle mixture over yam mixture. Bake at 350 degrees for 25 minutes. Press marshmallows lightly into top and bake just until the marshmallows have melted and are slightly browned. Yield: 6 servings.
~Dawn~
Bread Dressing For Roast Turkey
Bread Dressing For Roast Turkey
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.
2 tablespoons butter or margarine
1 medium onion, chopped
1 cup chopped celery
1 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups dried bread crumbs
2 cups chicken broth
In a large skillet melt butter. Add chopped onion and chopped celery; cook until tender. Stir in chicken broth, sage, salt and pepper; simmer for 3 minutes.
Place bread crumbs in large bowl; add onion mixture and mix until moistened. Use as stuffing for poultry, or bake, covered in a greased baking dish for 30 minutes at 350°F (175°C).
Makes 12 servings.
SWEET POTATO CASSEROLE
SWEET POTATO CASSEROLE
1 large can sweet potatoes
1 20 oz can pineapple tidbits undrained or crushed pineapple
1 half bag of mini marshmallows
1 cup brown sugar
1 stick butter
1 cup pecan pieces
Drain and mash sweet potatoes. Mix in the pineapple and Marshmallows. Put into a greased casserole or cake pan. In saucepan, melt butter and brown sugar. Stir in nuts. Pour over sweet potato mixture. Bake at 350 F. for about 45 min., or until heated through.
1 large can sweet potatoes
1 20 oz can pineapple tidbits undrained or crushed pineapple
1 half bag of mini marshmallows
1 cup brown sugar
1 stick butter
1 cup pecan pieces
Drain and mash sweet potatoes. Mix in the pineapple and Marshmallows. Put into a greased casserole or cake pan. In saucepan, melt butter and brown sugar. Stir in nuts. Pour over sweet potato mixture. Bake at 350 F. for about 45 min., or until heated through.
Sweet Potato Puff
Sweet Potato Puff
6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar
Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
6 cups peeled, cubed sweet potatoes
4 eggs, separated
1/4 cup butter, softened
1/4 teaspoon salt
1/4 cup raisins
1/4 cup coarsely chopped walnuts
1/4 cup sugar
Place the cubed sweet potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain and let cool. Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Place the cooked sweet potatoes, egg yolks, butter, and salt into the work bowl of an electric mixer, and beat on high speed until the sweet potatoes are creamy and smooth, 3 to 5 minutes. Spoon the sweet potato mixture into the prepared baking dish, and level the top with a spoon. Sprinkle raisins and walnuts over the top of the casserole, and lightly press them into the surface of the sweet potatoes. In a mixing bowl, beat the egg whites until foamy, about 1 minute. Gradually pour in the sugar and continue beating until the meringue is glossy and holds soft peaks, 2 to 3 more minutes. Spread the meringue over the casserole. Bake in the preheated oven until the casserole is hot and the meringue is lightly browned, about 30 minutes.
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