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
November Week 1, November 1 - 3 Tips and Helpful Hints Week
Comments (24)Here are my last tips for this first week of November. The tips y'all have shared are just great. Thanks for contributing. This tip for storing berries is wonderful. When get home from the grocery store, immediately rinse blueberries, strawberries and raspberries in hot water, drain and put in a glass jar when dry. Instead of a 24 hour life they can go almost a week with their flavor, texture and appearance intact. They'll keep as long as a week; it's amazing, but they last. Harold McGee To keep grapes juicy, plump, and tasty for at least twice as long do the following: As soon as you get them home from the store remove them all from the stems, wash thoroughly, and seal in a plastic container. The grapes will last for several weeks without any loss of taste or texture. Silpat Cooking Mat -use it for forming dough on, instead of a floured counter or a bread board. As long as you handle the dough with oiled hands, no bench flour is necessary and clean-up is q & e. -pour that holiday peanut brittle on it and it doesn't stick. Great for making small rounds of peanut brittle. -line a jelly roll pan with a Silpat and bake meatballs or sausage balls on it. The grease wipes off and the meatballs don't stick. Take an ear of corn and stick it into the hole of a Bundt pan, then slice the corn off into the pan. Never put tomatoes in the same drawer with your other produce. It gives off a gas that makes produce ripen too fast. If you use non-stick frying pans, never use Pam type sprays on them. The propellent eats into the coatings and ruins them. Instead, add a drop of oil and use a brush to spread it around. Microwave sliced fresh mushrooms on paper towels just until they give up their water then squeeze them just a little. Then fry them in butter and they brown nicely and quickly without that moisture you always get in the frying pan. Whenever you need oat flour, you can make your own by blending oatmeal into a fine powder in your blender or food processor. It takes approximately 1-1/2 c. of oatmeal to make about 1-cup oat flour. After buttering the bread for grilled cheese sandwiches, press the buttered side into some grated parmigiano or pecorino before grilling. It totally adds to the texture and flavor. Crispy cheesy salty bread. If you want the yolks of your deviled eggs to be perfectly centered, stir the pot a few times in the first moments they are beginning to simmer. Purchase a whole bone-in rib roast when it goes on sale the day after Thanksgiving for an obscenely cheap price. Then it can be butchered into a Christmas rib roast, several steaks, have bones for beef stock, and scraps for grinding meat. Greens - The grit problem was brilliantly solved by the Mississippi Delta Chinese families. Put greens of any kind into a net bag like stockings are washed in and put it in the washing machine for a quick rinse in cold water and a spin. Works great....See MoreRecipes 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 Morepatti43
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WalnutCreek Zone 7b/8aOriginal Author