What is your favorite side dish for the holidys?
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7 years ago
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Fun2BHere
7 years agoTulsaRose
7 years agoRelated Discussions
Post your favorite tomato dishes!!
Comments (35)Tried a different sauce last night. My plum tomato harvest ended months ago, so I grabbed some from the produce stand. I didn't make the basil-infused olive oil since I already had a bottle. Was amazed how simple and so good. Naked Tomato Sauce My adaptation of Naked Tomato Sauce: 3 pounds plum tomatoes 3/4 teaspoon coarse salt crushed red pepper flakes 1/4 cup basil olive oil 1 large clove garlic, finely minced pasta water 1 tablespoon butter (optional) fresh basil for garnish Mince garlic and add to basil olive oil. Let sit at room temp for a couple hours. Blanch tomatoes, peel, seed, and save juice. Add chopped tomatoes, crushed red pepper, and salt to a large saucepan; turn the heat to medium-high. Once the sauce has begun to boil turn the heat down to medium-low and gently simmer tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add the strained and reserved tomato juices. Boil pasta. Once sauce is cooked to the consistency you like stir in the olive oil. Save a bit of pasta water then drain pasta. Add pasta to the simmering tomato sauce with some of the pasta water and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Stir in the butter, if using, and serve immediately with basil chiffonade garnish....See Morewhat is your favorite Easter dish to serve or bring?
Comments (18)We are going to Dear SIL & BIL for brunch & this recipe was requsted: BAKED FRENCH TOAST Cook Time45 min Yield 6 to 8 servings Ingredients 1 loaf French bread (13 to 16 ounces) Butter, for pan 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons sugar 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Raspberry Syrup, recipe follows Directions Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup. Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above. Raspberry Syrup: 1 cup raspberry preserves 3 tablespoons water 2 tablespoons raspberry liqueur (recommended: Framboise) Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup....See MoreRECIPE: A favorite side dish with ham
Comments (23)Back in the days before fresh tomatoes were available all year round, my GGM would save some jars of home-canned tomatoes to make this dish on Easter so we still serve it with the Easter ham every year. TOMATO PUDDING 2 (1 lb.) cans stewed tomatoes 1 medium onion, halved and slivered 1 Tbsp. dark brown sugar 2 Tbsp. butter or margarine, divided 2 Tbsp. water 1 cup Pepperidge Farm herb-seasoned stuffing mix In saucepan, cook tomatoes, onion, sugar, and 1 Tbsp. butter over medium-high heat until liquid is reduced by half - 10 to 15 minutes. Pour into 1 1/2 quart casserole dish. Melt other tablespoon of butter with water; stir in stuffing mix. Spread topping over tomatoes and bake at 350 degrees for 30 to 40 minutes or until tomatoes are heated and topping is golden. Note: Dry bread cubes can be substituted for the stuffing mix. The tomato-onion mixture can be prepared ahead of time. Just donÂt add the topping until ready to bake....See MoreWhat's your favorite watermelon dish?
Comments (26)The sherbet is great! But I didn't make the actual recipe. :) The original recipe is from BakedByRachel. My cream had gone off so I substituted a pure yoghurt which has no thickeners, isn't too tart and comes in a big jar. And I didn't want to use chocolate chips, so thought blueberries would make a nice mix in. 2 C pure watermelon juice, chilled 1 1/2 C White Mountain plain yoghurt, full fat 3/4 C granulated sugar Pinch salt 1/2 C+ fresh blueberries In the ice cream freezer bowl, combine chilled pure watermelon juice (I used a slow juicer machine) with sugar and salt, stirring to dissolve sugar. Stir in yoghurt. Churn for a long time (50 minutes?). Add blueberries when it's mostly churned. Freeze in a chilled thermal container. Makes 2 pints....See Morehooked123
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