I can’t believe I’m even classifying this as a “recipe” – it’s that easy.
1 lb. baby carrots, sliced in half lengthwise
1 tsp. salt
3 Tbs. butter
1 Tbsp. dried dill weed
Place carrots in a pan with a lid; cover with water and add the salt. Bring to a boil, cover, simmer 25 minutes. Drain then put carrots back in the pot with the butter and dill. Keep the heat on low; stir and mix until butter is melted. Serve and smile!
The name says it all, and the ingredients are probably in your cupboards right now. Ala mode would make it divine. Dig in.
1 cup flour
3/4 cup sugar
2 Tbsp. baking cocoa (+ you’ll need more later)
2 tsp. baking powder
1/4 tsp. kosher salt
1/2 cup milk
2 Tbsp. vegetable oil (I use canola)
1 tsp. pure vanilla extract
1 cup packed light brown sugar
4 Tbsp. baking cocoa
1-3/4 cup hot water
Preheat your oven to 350 degrees; lightly grease a 9×9 inch baking pan.
In a medium bowl, combine the flour, sugar, only 2 tablespoons of the cocoa, baking powder and the salt. With a wooden spoon or a hand-held electric mixer, stir in the milk, oil and vanilla until it’s smooth. Spread into the baking pan – set aside.
In a small bowl, combine the brown sugar and 4 tablespoons cocoa; sprinkle this over the batter. Pour the hot water over all – DO NOT STIR. Bake for 40 minutes. Serve warm.
Inexpensive, easy, and everyone loves ’em.
6 skinless, boneless chicken breasts – rinsed & patted dry
1 cup cornmeal
2 Tbsp. chili powder
4 tsp. cumin
1 tsp. salt (kosher is best)
1/4 tsp. ground black pepper (optional)
Oil for frying
Place oil in deep pan suitable for frying, about half-way up the sides, heat on medium high until one of the prepared nuggets sizzles when placed in oil.
Meanwhile, cut chicken into nugget-sized pieces, about 1/2 inch works well. In a large bag or bowl, combine all the rest of the ingredients and combine well. Dredge chicken pieces in cornmeal mixture then place in hot oil until golden browned and cooked thru, approximately 8-10 minutes. Drain then serve.
I was able to fry 2 batches at about 10 minutes each and they came out perfectly.
A nice alternative to regular mashed potatoes yet somehow better than sweet potatoes. Probably because they are not that gooey-pecan sweet. There is a bit of brown sugar added, but not enough to make your teeth ache. I served this alongside fried chicken and it worked quite well.
2-3 pounds carrots, cooked, drained & set aside
2 large eggs, beaten
1/4 cup firmly packed brown sugar
4 Tbsp. melted butter
3/4 tsp. baking powder
1 tsp. salt (kosher is best)
1/2 tsp. cinnamon
1/2 – 1 cup orange juice (fresh is best)
Preheat your oven to 375 degrees and lightly butter or spray a 2 quart baking dish, set aside.
The best carrots for this recipe are the baby ones because you don’t have to peel & cut, but use what you wish. To cook – peeled, cut (or whole baby) in a large pot and cover with cold water. Heat to a boil, then simmer for about 20-25 minutes or until they are mashable. Drain well, then in batches place in a food processor or blender to whip/blend well. You can also do this with a hand mixer or by hand – use whatever method you prefer.
Add all the rest of the ingredients and blend well by machine or by hand. Spread in pan and bake this uncovered for at least 20 minutes.
Serve this alongside something with a good “kick” to it, such as roasted sausages & peppers. Or, it works well as a lighter meal with salad. The poppy seeds add a wonderful crunch and oh so delicious taste.
1lb. box farfalle (bow tie) noodles
1/4 cup olive oil (extra virgin, if you can)
3+ (to taste) minced garlic cloves
1 tsp. kosher salt
1 Tbsp. poppy seeds
Cook pasta according to package directions and set aside in a large serving bowl. Meanwhile, add the oil, garlic & salt to a small saucepan and heat the oil. Pour over the pasta and mix well, sprinkle on the poppy seeds and mix well.
Here’s what I’m fixing for Thanksgiving 2008. This year I’m serving soup which is new for me. I begin my kitchen preparations the day before (I take off from work) and crank up some groovy holiday music such as Dean Martin or Steve Tyrell, it really sets the mood. Good Cheer to all!
Divorce Court Turkey – (See Poultry Category)
Gravy
Mashed potatoes- (See Veggies Category)
All-American Bread Stuffing – (See Holidays & Special Occasions Category)
Porcini Mushroom Soup – (See Soup Category)
Creamed Spinach – (See Veggies Category)
Corn – from the can
Cranberry Sauce – (See Sauce Category)
Rolls – (I’m going with Pillsbury Grands! this year)
Desserts & Extras
Creamy Chocolate Pie (See Pies Category)
Apple Crisp (See Desserts Category)
Pumpkin Bread (See Quick Breads Category)
White Bean Dip served with raw veggies & crackers (Emeril’s recipe)
A basic recipe with no frills, and I just can’t seem to tweak this one. It’s so perfect as is. See what you think.
1 stick butter
1 large white onion, diced
4 stalks celery stalks with leaves, chopped
1 bag (about 15 oz.) cubed seasoned stuffing (I use red bag Pepperidge Farms)
1/4 cup chopped fresh parsley OR 2 Tbsp. dry
3+ cups turkey or chicken stock (canned is fine)
2 tsp. poultry seasoning
Salt & ground pepper to your tastes & liking
In a large frying pan or skillet over medium heat, melt the butter then add onion & celery. Cook this covered for 10 minutes, stirring often.
Scrape this into a large bowl then add the stuffing and parsley. Stir in just enough of the stock to make the stuffing moist – that’s about 2 1/2 cups. Sprinkle on the poultry seasoning and salt & epper. Either stuff your turkey with this or place it in a buttered oven-safe dish and pour 1/2 cup more of the stock on, cover and place in the oven for about 30 minutes to heat through after the turkey comes out.
Note: I always make this early in the day, let it cool, then cover and place in the fridge and then heat as a side. I just never stuff a turkey.
A good, rustic soup perfect for the holiday season. Since it’s not always easy finding porcini mushrooms in the grocery store, it’s okay to use dried.
2 Tbsp. unsalted butter
4 cloves minced garlic
1 large red onion, diced
2 leeks – only the white part, diced
3 large white potatoes, peeled & cut into small chunks
1 cup dried porcini mushrooms
Approximately 6 cups chicken stock
1 tsp. thyme
1/2 cup beef broth
2 cups heavy cream
1 tsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. black pepper
In a large pot melt the butter over medium heat; add garlic, onion, leeks. Saute this for 10 minutes. Add potatoes, mushrooms, stock, thyme and beef broth. Bring to a boil and reduce to a simmer for 30 minutes. Remove from heat and add the cream and Worcestershire, salt & pepper.
Puree the soup in batches in a food processor or blender then return to pot and warm on low heat for 5-10 minutes or just to warm it up.
I’m normally not one for cube steaks because they can become so dry. But not these – these are breaded, browned then baked in the oven with some cheese. Viola!
6 cube steaks
1+ Tbsp. vegetable or olive oil
4 Tbsp. all purpose flour
1 tsp. salt
1 tsp. ground black pepper
1 tsp. Italian Seasoning
2 eggs, whisked with 2 Tbsp. cold water
1/2 cup crushed saltine crackers, or unflavored breadcrumbs
1/4-1/2 cup grated Pecorino Romano or Parmesan cheese
Sauce:
1 15 oz. can tomato sauce
1 Tbsp. granulated sugar
2+ (to taste) minced garlic
1 tsp. Italian Seasoning
Topping: 6 slices mozzarella cheese
Preheat your oven to 350 and grease a 13 x 9 baking pan – set aside.
Meanwhile, in a large skillet, heat the oil and begin breading the cube steaks as follows: on three separate plates, place. . .
Now, place in the pan (3 should fit at one time) and brown about 5 minutes on each side. Place in baking pan. When all cube steaks are coated, place pan in the oven for 25 minutes. Meanwhile mix the sauce ingredients together, pour over and around steaks then place in the oven again for another 20 minutes.
Place a slice of mozzarella cheese on top, then place back in the oven until cheese melts – about 5 – 7 minutes.
Quite an indulgence, perhaps not for those counting calories. Always remember, moderation is key so enjoy good food with good people and good conversation whenever you can!
1 box fettuccine noodles
1 1/4 sticks butter, softened (don’t use margarine)
2 cups shredded Parmesan cheese
1 1/4 cups heavy cream
1-2 tsp. kosher salt
3/4 tsp. black pepper
4-6 large, fresh basil leaves, stemmed and sliced into ribbons
Thirty minutes before beginning to boil water for pasta, on your counter top set out the butter, heavy cream and Parmesan cheese for room temperature purposes. In a large pot of salted, boiling water, cook the noodles according to package directions. Meanwhile, into a large bowl, place the softened butter and mash as best you can with a wooden spoon then add the cream and cheese and mix well.
Meanwhile, drain the pasta and immediately transfer to the bowl with the butter mixture and mix very, very well. Add the salt, pepper and basil and mix well again – be careful because it spatters – serve.