Your Favorite Simple Main Dish Recipe
24 years ago
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24 years agolast modified: 11 years ago- 24 years agolast modified: 11 years ago
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Your Favorite Thanksgiving Recipe
Comments (10)This was posted on another thread, but I'll post it again here. I like it because all the work is done ahead of time. Just add the drippings from your T-day bird at the last minute and you're good to go with gravy. Make-Ahead Turkey Gravy Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling....See MoreLOOKING for: your favorite vegetable dishes
Comments (6)You can't go wrong with any dish with potatoes or cabbage in my opinion. Here are a few of my favorite recipes: Comments on Spinach Madeleine are made by Chef John Folse Spinach Madeleine Yields: 5-6 Servings This traditional Louisiana recipe was first presented in River Road's cookbook from the Junior League of Baton Rouge. It is safe to say that this single recipe made the book world famous. In the late 1990s, Kraft foods did away with their jalapeño cheese roll which was originally used in the recipe. Recently, an alert customer informed us that Kraft's Velveeta line introduced a similar Mexican cheese. 2 packages chopped spinach, frozen 4 tbsps butter 2 tbsps flour 2 tbsps chopped onions ½ cup evaporated milk ½ cup reserved spinach liquor ½ tsp black pepper ¾ tsp celery salt ¾ tsp garlic salt 6 ounces Velveeta Mexican cheese, sliced into ¼-inch cubes salt and red pepper to taste 1 tsp Worcestershire sauce Cook spinach according to directions on package. Drain and reserve liquid. In a medium saucepan, melt butter over low heat. Add flour, stirring until blended and smooth, but not brown. Add onions and sauté 3-5 minutes or until wilted. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings and cubed cheese. Stir until melted and combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. --------------------------------------------------------- This one is from Ina Garten and very plain, the browning is what kicks it up a notch from steamed cabbage. Sauteed Cabbage 1 small head white cabbage, including outer green leaves (2 1/2 pounds) 2 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm. ---------------------------------------------------------- by Sara Moulton Vegetable Ribbons with Horseradish Lemon Butter 2 carrots, peeled 2 small zucchini,scrubbed 2 small yellow summer squash, washed well 2 Tbsp unsalted butter 1 tsp drained bottled horseradish 2 tsp fresh lemon juice salt and pepper to taste With a vegetable peeler cut the carrots, the zucchini, and the yellow squash length-wise into "ribbons" with a vegetable peeler, reserving the center core for another use. In a heavy skillet cook the vegetables in the butter over moderately high heat, stirring for 1 to 2 minutes, or until the vegetables are crisp-tender. Add thehorseradish, lemon juice, and salt and pepper to taste and toss the mixture well. Ready to serve ---------------------------------------------------------- This one is too artery clogging to have except on special ocassions. It is wonderful though. Gratin Dauphinois By Bobby Flay 3 cups heavy cream 6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife) Salt and freshly ground pepper 1 clove garlic, peeled and halved 1 cup grated Gruyere 2 tablespoons chopped chives, optional Preheat oven to 375 degrees F. Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes. Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving. ---------------------------------------------------------- Orange-Glazed Carrots and Onions 1 1/2 cups thinly sliced onion 1 cup fat-free, less-sodium chicken broth 3 tablespoons low-sodium soy sauce 1 pound baby carrots 1 garlic clove, minced 2 tablespoons orange marmalade 1/4 teaspoon salt 1/4 teaspoon black pepper Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat. Cover and simmer 10 minutes or until onion is tender. Stir in marmalade, salt, and pepper. Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes), stirring frequently. Nutritional Information Calories:63 (7% from fat) Fat:0.5g (sat 0.1g,mono 0.0g,poly 0.2g) Protein:1.8g Carbohydrate:13.9g Fiber:2g Cholesterol:0.0mg Iron:0.8mg Sodium:381mg Calcium:28mg Cooking Light, DECEMBER 2003...See MoreRECIPE: Recipe For Your Favorite Thanksgiving Side Dishes
Comments (1)Yes, yes please share. I am looking for a vegetable that is simple to serve and not laden with extra unnecessary calories....See MoreFavorite simple healthy weekday recipes?
Comments (22)We've been on an omelet kick lately. I'll make a southwestern omelet with Rotel (tomatoes and green chilies), cheddar, and lightly sauteed onions. And this spinach omelet with red onions (if I have them, white if not), fresh spinach, fresh grated parm, Monteray Jack (or any cheese of your liking) fresh mushrooms. Cooked with bacon grease for added flavor. YUMMO! Another simple, but not "quick" meal is pot roast and there will be left overs for a family of two. Brown a (lightly floured, optional) chuck roast on the stove, cut up some potatoes (leave skin on) carrots and onions. Throw in the veggies and a scant cup of water, bring back to a boil and then turn it down to simmer for a couple of hours, covered. My husband prefers just salt and pepper for seasoning but you can add any seasoning you like. A package of brown gravy mix is good to sprinkle on top after the roast is browned. Super simple to put together and you're free to multi-task for two hours while it's cooking :)...See More- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
- 24 years agolast modified: 11 years ago
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