Recipes for Thanksgiving - Week 2 November 2012
WalnutCreek Zone 7b/8a
11 years ago
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tami_ohio
11 years agoMarilyn Sue McClintock
11 years agoRelated Discussions
Recipes for All Kinds of Sidedishes - Week 4 November 2012
Comments (14)Crock-pot salsa cornbread INGREDIENTS: * 2 boxes corn muffin mix, (8 oz each) * 1 can creamed corn, (15 ounce) * 2 eggs * 1/2 cup sour cream * 1 can chopped green chiles, (4 ounces) undrained * 2 tablespoons soft butter * 3 to 4 tablespoons chunky salsa PREPARATION: In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter. Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter. Cover and cook on high for about 2 1/2 hours. Turn heat off and let cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate. If a little of the top sticks to the bottom of the pot, dollop a little salsa on the top, or decorate with sour cream and chopped green onion. Delicious side dish! Serves 6 to 8....See MoreRecipes for Thanksgiving - Week 1 November 2013
Comments (40)Made this last year and it was a keeper! Individual Pumpkin custard 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs 1 can (15 ounces) 100% Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk Directions PREHEAT oven to 300 F. MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe. POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet. BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired. ***Served mine at room temperature...See MoreRecipes for Beef - Week 2 December 2012
Comments (14)This is my go-to Shepherd's Pie recipe. It's called Cottage pie because it uses beef. I learned that. :) Cottage Pie (Anthony Sedlak of The Main) 4 tablespoons vegetable oil 1 lb ground beef 2 tablespoons butter 3/4 cup diced onion, about 1/2 medium 1 cup diced celery, about 1 stalk 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste 2 tablespoons flour 1 cup red wine 2 1/2 cups beef stock 1 sprig rosemary 1 sprig thyme 1 bay leaf Salt and pepper to taste mashed potatoes Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander. Deglaze pot with red wine, scraping up browned bits and let reduce slightly. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with mashed potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving....See MoreRecipes for Sweets - Week 3 December 2012
Comments (21)These are a huge hit at work and with clients. I received orders for 13 dozen this week alone! They freeze beautifully. Pumpkin Whoopie Pies (Annie's Eats) Yield: about 32 sandwich cookies Ingredients For the pumpkin cookies: 3 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder 2 tbsp. cinnamon 1 tsp. ground ginger 1/2 tsp. ground nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp. vanilla extract For the maple cream cheese filling: 3 cups powdered sugar, sifted 1/2 cup unsalted butter, at room temperature 8 oz. cream cheese, cold 2 tbsp. maple syrup 1 tsp. vanilla extract Directions To make the pumpkin cookies, preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Transfer the cookie batter to a pastry bag fitted with a large plain round tip (I use an Ateco #809). Pipe small rounds of the batter onto the prepared baking sheets, about 1.5-2 inches in diameter. (If your dough seems to thick to pipe, you can drop scoops of it onto the baking sheet. Or just add a bit more liquid. This recipe is pretty forgiving.) Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining batter. To make the filling, combine the butter and cream cheese in the bowl of an electric mixer. Beat on medium-heat speed until smooth, about 1-2 minutes. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure. Transfer the filling to a pastry bag fitted with a plain tip. To assemble, pair the cookies up by size. Pipe filling onto the flat side of one cookie of each pair, and sandwich together with the remaining cookie. Refrigerate for at least 30 minutes to firm before serving. Here is a link that might be useful: Pumpkin Whoopie Pies...See Morepatti43
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WalnutCreek Zone 7b/8aOriginal Author