Scent Simmers for the Holidays

Scent Simmers for the Holidays

 

It goes without saying — don’t eat this 😉

 

Scent of Christmas

 

3 tablespoons of ground cinnamon

2 tablespoons of ground cloves

1 tablespoon of anise seed

1 teaspoon of ground nutmeg

1 teaspoon of ground ginger

1 quart of water

 

Mix together. Add water. Bring to boil, stirring occasionally, then simmer on low. Dry mix can be used as gift.

 

 

 

Christmas Scent

 

Peels of 2 oranges

3 cinnamon sticks

12 whole cloves

2 1/2 cups of water

 

Combine in a saucepan. Simmer, add water as needed.

 

 

Christmas Scent Simmer

 

1 pkg. of pickling spice

1 pkg. of whole cloves

1 pkg. of stick cinnamon

1 jar of apple juice

 

Put in crock-pot. Fill to top with water. Bring to boil, put on simmer.

Saucy Meatball Sandwiches

Saucy Meatball Sandwiches

1/2 pound ground turkey

1/2 pound ground beef

3/4 C. breadcrumbs

2 tsp. dried Italian seasoning

2 cloves garlic, minced

2 T.p. fresh parsley, chopped

2 T.p. grated Parmesan cheese

1 egg, beaten

1 jar spaghetti sauce

1 C. Coarsely Chopped Onion

1 C. shredded cheese

French Baguettes or Hoagie rolls

Preheat oven to 350 degrees. Mix ground turkey with ground beef thoroughly. Add next 6ingredients and shape into meatballs. Place meatballs into a 9 x 13 baking dish that has been sprayed with cooking spray. Bake in oven for 20 to 30 minutes or until cooked through. Remove dish from oven and add spaghetti sauce and onions. Bake another 10 minutes or until sauce is heated. Serve on buns with cheese sprinkled on top of meatballs. Place back in warm oven to melt cheese, if desired. You can also use frozen meatballs; add to sauce and onions on stovetop. Bring to boiling and then reduce heat and simmer, covered, about ten minutes, until meatballs are thawed and sauce is hot; stirring occasionally.

Easy Meatball Panini

Easy Meatball Panini

1  1-pound package frozen Italian-style cooked meatballs (16 to 32 meatballs)

1  8-ounce can pizza sauce or 1 cup bottled pasta sauce

1/2  cup water

4  ciabatta rolls or hoagie buns

4  slices provolone cheese or mozzarella cheese (4 ounces)

8  large fresh basil or spinach leaves (optional)

 

Preheat the broiler. In a large saucepan combine meatballs, pizza sauce, and water. Heat until sauce bubbles. Cover and cook over medium-low heat for 10 minutes or until heated through, stirring occasionally.  Meanwhile, cut a thin slice from the tops of rolls; hollow out roll leaving a 1/4- to 1/2-inch-thick shell. (Discard or save bread from rolls for another use.) Place hollowed-out rolls and roll tops, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until lightly toasted. Remove roll tops from baking sheet.  Spoon meatballs and sauce into toasted rolls. Top with cheese. Broil about 1 minute more or until cheese melts. To serve, place basil or spinach leaves on top of cheese and replace roll tops.

Bleu Cheese Cole Slaw

Bleu Cheese Cole Slaw

 

1/2 small head green cabbage

1/2 small head red cabbage

4 large carrots, scrubbed or peeled

2 C. (16 ounces) good mayonnaise

1/4 C. Dijon mustard

2 T. whole grain mustard

2 T. apple cider vinegar

1 tsp. celery salt

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 1/2 C. (6 ounces) crumbled Roquefort blue cheese

1 C. chopped fresh parsley leaves

 

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

Tri Tip Sandwiches with Spicy Chipotle Mayonnaise

 

6 T. mayonnaise

3 canned chipotle chiles, finely chopped

6 onion or French rolls

1 precooked tri tip (brisket), thinly sliced against the grain

3 very thin slices red onion, separated into rings

 

Combine mayonnaise and chiles in a small dish and mix well. Spread equal amounts on one half of each roll. Top with sliced beef and onions. NOTE: For an even spicier taste, stir in a little of the sauce that is covering the chiles.

Chipotle Grilled Chicken with Avocado Sandwich

Chipotle Grilled Chicken with Avocado Sandwich

 

3 T. olive oil

1 T. lime juice

1/2 tsp. chipotle chile powder (less or more depending on how much heat you want)

1 pound boneless skinless chicken breasts (about 2 breast halves)

4 small slices of Monterey Jack cheese

4 sets of hamburger buns

1 avocado, peeled, seeded and sliced

Iceberg or lettuce of preference

Mayonnaise

 

In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder. Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour. Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well. Assemble the sandwiches – bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

White and Green Chili

White and Green Chili

 

1 pound unseasoned meat loaf mix (1/3 lb. each ground veal, pork, and beef) or ground beef round

1 small onion, chopped

2 15-ounce cans great Northern or white beans, rinsed and drained

1 14-ounce can chicken broth

1 16-ounce jar prepared green salsa

1-1/2 tsp. ground cumin

4 T. chopped fresh cilantro, divided

1/2 C. dairy sour cream (optional)

 

Heat a large Dutch oven over high heat. Add meat loaf mix and onion; cook, breaking up meat with a spoon, for 5 minutes, until no longer pink. Drain any fat. Add beans, broth, salsa and cumin. Bring to a boil; reduce heat and simmer 15 minutes. Stir in 3 T. cilantro. Divide among 4 serving bowls. Top each serving with sour cream and garnish with remaining 1 T. cilantro.

 

Yield: 4 servings

Calories: 480

Fat: 21g

Fiber: 9g

Italian Beef Soup

Italian Beef Soup

 

2 quarts Brodo di Carne (meat broth)

1 C. dry, white wine

1 pound rib eye steak, sliced thin (similar to minute steaks)

1/2 tsp salt

1 tsp black pepper, freshly ground

1 clove garlic, chopped

1 T. olive oil

1 bay leaf

1/2 bunch fresh cilantro, chopped

 

In a large pot (3 quarts minimum) heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the Brodo di Carne, white wine, bay leaf, salt, and pepper and allow to gently simmer.

Slice the beef into strips 1/4″ x 2″. Add the beef to the broth and bring to a boil over medium heat.

Reduce the heat to low and simmer for 5 minutes. Remove from the heat and add the cilantro. Stir through the soup and serve immediately.

Snappy Joes

Snappy Joes

 

6 ounces lean ground beef or ground turkey

1/4 C. chopped green sweet pepper

2 T. chopped onion

1/2 C. pasta sauce

2 whole wheat hamburger buns, split and toasted

 

In a medium nonstick skillet cook the ground beef or turkey, sweet pepper, and onion over medium-high heat until meat is brown. Drain off fat. Stir in the pasta sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency. To serve, spoon the meat mixture into buns.

Meat Loaf Patties with Grande Sauce

Meat Loaf Patties with Grande Sauce

 

16 oz. extra-lean ground sirloin beef or turkey breast

1/2 C. plus 1 T. dried fine bread crumb

1/2 C. chopped onion

1/2 C. finely chopped green bell pepper

1/4 C. water

1/8 tsp. dried minced garlic

1/8 tsp. black pepper

1 (8 oz) can tomato sauce

1 T. Splenda Granular

1 tsp. taco seasoning

1 T. finely chopped cilantro or parsley

 

In a large bowl, combine meat, bread crumbs, onion, green pepper, water, garlic, and black pepper. Mix well to combine.  Using a 1/2 C. measuring C. as a guide, form into 6 patties. Evenly arrange patties in a large skillet sprayed with butter-flavored cooking spray: Brown patties for 4 to 5, minutes on each side. Meanwhile, in a small bowl, combine tomato sauce, Splenda, taco seasoning, and cilantro. Spoon sauce mixture evenly over patties. Lower heat, cover, and simmer for 6 to 8 minutes or until patties are cooked through to desired doneness. When serving, evenly spoon sauce  mixture over patties.

 

Yield: 6 servings

Calories: 156

Fat: 4g

Fiber: 1g

Rum-Marinated Pork Chops

Rum-Marinated Pork Chops

1-1/2 C. coarsely chopped onion (about 1 large)

1/4 C. dark rum (or 1/4 C. apple juice)

2 T. lemon juice

1/2 tsp. garlic powder

1/2 tsp. dried crushed red pepper

1/2 tsp. dried thyme

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

4 (5 oz) lean center-cut pork loin chops (1/2-inch thick), trimmed

Cooking spray

 

Combine first 8 ingredients in a large heavy-duty zip-top bag. Add pork, and seal bag; turn to coat. Marinate in refrigerator at least 8 hours, turning occasionally. Remove chops from marinade, discarding marinade.  Preheat the grill. Place pork chops on grill rack coated with cooking spray; grill, covered, 10 minutes or until done, turning once.

 

Yield: 4 servings

Calories: 206

Fat: 9g

Fiber: 1g

Sausage and Cheese Breakfast Cups

Sausage and Cheese Breakfast Cups

 

4 oz. turkey sausage or crumbled turkey bacon

1/2 green bell pepper, chopped

1/4 onion, chopped

5 large eggs

1 can (12 oz.) sliced  mushrooms, drained

1/2 C. (2 oz.) shredded reduced-fat Cheddar cheese

 

Preheat the oven to 350 deg F. Coat a 6-C. nonstick muffin pan with cooking spray or line with paper baking cups. In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink.  Spoon the mixture into a bowl and cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese. Bake for 20 minutes, or until the egg is set.

 

Yield: 6 servings

Calories: 140

Fat: 9g

Fiber: 1g

Roasted Tenderloin with Tricolor Potatoes

Roasted Tenderloin with Tricolor Potatoes

 

1 (2 to 3 lb) center-cut beef tenderloin

4 tsp. dried marjoram, crushed

1 T. finely shredded lemon peel

2 tsp. cracked black pepper

1/2 tsp. salt

3 T. bottled minced garlic

3 T. olive oil

1-1/2 lbs small white, purple, and/or red potatoes, quarters

1/2 tsp. salt

 

Preheat oven to 425 deg F. Trim any fat from meat. In a small bowl, stir together dried marjoram, lemon peel, pepper, 1/2 tsp. salt, and garlic. Brush meat with 1 T. of the olive oil. Sprinkle with half of the garlic mixture; press to coat. Place the meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 425 deg F oven for 35 to 40 minutes for medium rare (140 deg F) or 45 to 50 minutes for medium (155 deg F), spooning off any fat in roasting pan. Meanwhile, in a large bowl combine potatoes, 1/2 tsp. salt, the remaining 2 T. olive oil, and the remaining garlic mixture. Add potato mixture to roasting pan the last 30 minutes of roasting. Transfer meat and potatoes to a serving platter. Cover loosely with foil; let stand for 15 minutes (the meat’s temperature will raise 5 deg F during standing). Cut meat into 1/2- inch slices.

 

Yield: 8 servings

Calories: 293

Fat: 13g

Fiber: 2g

Artichoke & Red Pepper Frittata

Artichoke & Red Pepper Frittata

 

2 tsp. extra-virgin olive oil, divided
1 medium red bell pepper, diced
2 cloves garlic, minced
1/4 tsp. crushed red pepper
4 large eggs
1 14-oz. can artichoke hearts packed in water, rinsed and coarsely chopped
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
1/4 tsp. salt, or to taste
freshly ground pepper to taste

 

Heat 1 tsp. oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.  Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper, and the bell pepper mixture. Having set a rack about 4 inches from the heat source, preheat the broiler.  Brush the pan with the remaining 1 tsp. oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

Yield: 2 servings

Calories: 305

Fat: 18g

Fiber: 6g

Sweet-Sour Cabbage with Pork

Sweet-Sour Cabbage with Pork

 

16 oz. extra-lean pork tenderloin, cut into bite-size pieces

1/2 C. chopped onion

4 C. shredded cabbage

1 C. water

1/2 C. Splenda Granular

1/2 C. apple cider vinegar

3 T. all-purpose flour

1/8 tsp. black pepper

 

In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion for 6 to 8 minutes. Add cabbage and 3/4 C. water. Mix well to combine. Continue cooking for 5 to 6 minutes or until cabbage is tender. Stir in Splenda and vinegar. In a small bowl, combine remaining 1/4 C. water, flour, and black pepper. Add flour mixture to cabbage mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.

 

Yield: 4 servings

Calories: 200

Fat: 4g

Fiber: 2g

Garlic-Cheese Toasts

Garlic-Cheese Toasts

 

1/2 C. cream cheese, softened

1-1/2 T. chopped fresh chives

1 T. grated Parmesan cheese

1 tsp. bottled minced garlic

24 (1/2-inch thick) slices slender French baguette, toasted

 

Combine first 4 ingredients in a small bowl, stirring until smooth. Spread 1 tsp. cream cheese mixture over one side of each toasted baguette slice.

 

Yield: 24 servings

Calories: 51

Fat: 1g

Fiber: 0g

Main Dish Corn Bread

Main Dish Corn Bread

 

1 (10-3/4 oz) can reduced-fat cream of mushroom soup

1/3 C. fat-free milk

1 egg, slightly beaten, or   equivalent in egg substitute

1-1/4 C. reduced-fat biscuit baking mix

1/2 C. yellow cornmeal

1/4 C. Splenda Granular

1/2 C. frozen whole-kernel corn, thawed

1 C. frozen chopped broccoli, thawed

1-1/2 C. diced extra-lean ham

1/8 C. shredded reduced-fat Cheddar cheese

1 tsp. dried parsley flakes

 

Preheat oven to 350 degrees: Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine mushroom soup, milk, and egg. Stir in baking mix, cornmeal, and Splenda. Add corn, broccoli, ham, Cheddar cheese, and parsley flakes. Mix well to combine.  Spread mixture evenly into prepared baking dish. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire rack and let set for 5 minutes.

 

Yield: 8 servings

Calories: 205

Fat: 5g

Fiber: 2g

White Sauce & Variations

White Sauce & Variations

 

1 T. Butter

1 T. Flour

1/8 tsp. Salt

Dash Pepper

3/4 C. Milk

 

In small saucepan melt butter. Stir in flour, salt and pepper.  Add milk all at once.  Cook and stir until thickened and bubbly.  Cook and stir one minute longer.

 

Almond Sauce: Cook as above, except add 1/4 C. Slivered Almonds with melted butter.  Omit salt, and add 1 tsp. chicken bullion granules with the flour.

 

Cheese Sauce: Prepare as above, but omit salt.  Over low heat, stir 3/4 C. shredded cheese into cooked sauce.  Continue stirring until melted. 

 

Herb-Garlic Sauce: Cook 1 clove minced garlic in melted butter.  Stir in 1/4 tsp. chosen herb with the flour (basil, caraway, oregano, celery seed, sage).

 

Lemon-Chive:  Stir in snipped chives and grated lemon peel with the flour.

 

Parmesan Cheese: Omit salt.  Stir in 1/4 C. Parmesan cheese into cooked sauce until melted.

Sourdough Yogurt Starter

Sourdough Yogurt Starter

 

1 C. Milk

1 C. Flour

2 T. Yogurt, plain

 

Heat milk until it reaches 100F (38C) on a thermometer.  Remove from heat and stir in yogurt.  Port mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours.  Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt.  A curd should form and the mixture should not flow readily when the container is slightly tilted.  If clear liquid rises to the top of mixture, simply stir it back in.  If liquid or starter turns pink, discard mixture and start again.

 

After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended.  Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days.  If clear liquid forms on top of mixture, stir it back into starter.  Each time you use part of your starter replenish it with equal amounts of warm milk 100F (38C) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles.  Cover and store in refrigerator until needed.  Starter should always be at room temperature before using. Low-fat or skim milk may be used in place of whole milk.  Always be consistent in type of milk used.

Roasted Garlic

Roasted Garlic

8 fresh garlic bulbs

2 to 4 tsp. olive oil

4 rosemary sprigs, or oregano sprigs

 

Remove outer layers of skin from garlic, leaving cloves and head intact.  Place all heads on double thickness of foil; top with olive oil and herbs.  Fold up and seal.  Bake in 375 degree F.  oven for about 1 hour.  Serve one whole head per person.  Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Note:  If you prefer you may trim tops off garlic heads to expose tops of garlic cloves.  This makes cloves easier to scoop out.  Then bake as instructed.  Cooking time may be slightly reduced.

Mix and Match Skillet Meals

Mix and Match Skillet Meals

PASTA, RICE, GRAINS SAUCE MEAT VEGETABLES
1 cup uncooked 14-16 oz. plus 1-1/2 cups liquid 1 lb. cooked 2 cups, cooked or raw
Rice Mixes

Tortellini

White Rice

Brown Rice

Pasta

Spaghetti

Bulgur Wheat

Noodles

Pasta Mixes

 

 Cream of Chicken Soup

Cream of Mushroom Soup

Canned Broth

Pasta Sauce

Cheese Sauces

Cream of Potato Soup

Tomato Soup

Alfredo Sauce

 

 Ground Beef

Chopped Beef

Frozen Meatballs

Chopped Chicken

Sliced Pork

Chopped Ham

Uncooked Shrimp

 

 Canned Beans

Baby Carrots

Bell Peppers

Hash Brown Potatoes

Peas

Corn

Green Beans

Broccoli

Frozen Mixed Vegetables

 

Choose one ingredient from each column and combine them in a large skillet with a tight cover. This is a great way to use leftover meats and vegetables. Bring the ingredients to a boil in a large skillet, then stir well, reduce heat, cover, and simmer for 20-30 minutes until pasta or rice is tender and meat and vegetables are thoroughly heated. Sprinkle cheese over skillet just before serving. You can begin each skillet meal by sautéing some onion and garlic in a bit of oil, then adding the remaining ingredients and simmering until done.

Homemade Breading

Homemade Breading

 

4 C. packaged Cornflake Crumbs

4 tsp. Chicken Bullion

4 tsp. Paprika

2 tsp. Poultry Seasoning

1 tsp. Italian Herb Seasoning

1/2 tsp. Pepper

1 tsp. Garlic Powder

1 tsp. Onion Powder

 

Combine all ingredients and mix well.  Place in an air-tight container.  Mix well before using.  Plan to use about 1 tsp. breading for each item breaded.

Edible Tempura Color

Edible Tempura Color

 

(for painting sugar cookies)

 

2 Large Egg Yolks

Liquid Food Coloring

 

Beat yolks and divide into several small containers (5).  Add food coloring while mixing, drop by drop until desired color is achieved.  Paint cookies BEFORE baking.

Dinner Rolls

Dinner Rolls

 

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Crepes

Crepes

 

1 1/2 C. Milk

1 C. Flour

2 Eggs

1 T. Oil

 

Combine all ingredients with 1/4 tsp. salt.  Beat with rotary beater until well-mixed.  Heat a lightly greased 6” skillet.  Remove from heat.  Spoon in 2 T. crepe batter and tilt skillet to spread.  Return to heat, brown on one side only.  Invert pan over paper towels and remove crepe.  Repeat until batter is gone, greasing skillet occasionally.  You can omit salt and use 2 T. sugar for desert crepes.

Basic Teriyaki Sauce

Basic Teriyaki Sauce

 

1 C. Mirin

1/2 C. sake

1/2 C. dark soy sauce

 

Combine all ingredients. Bring to a boil in saucepan and simmer 10 minutes.    Cool before using as a marinade.

Awesome Turkey Giblet Stock

Awesome Turkey Giblet Stock

 

1 giblets, neck and liver from Turkey

6 C. water

1 stalk celery, sliced

1 carrot, sliced

1 onion, quartered

2 tangerines, zested

1 bay leaf

1 tsp. whole black peppercorns

 

In a large saucepan, combine the neck and giblets (excluding the liver), 6 C. water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.  Strain the stock through a fine sieve into a bowl. Reserve the liver for stuffing. Reserve the neck and remaining giblets for the gravy.

Zucchini Fritters

Zucchini Fritters

1 lb. Small Zucchini, coarsely grated

1/2 lb. Feta Cheese

6 Scallions, minced

1/2 C. Chopped Fresh Dill

1/4 C. Chopped Fresh Mint

1/4 C. Chopped Fresh Parsley

1 C. Flour

3 Eggs Lightly Beaten

Peanut Oil (for frying)

Place zucchini in a colander, salt it lightly and toss to mix. Let stand in sink or over bowl for about 30 minutes to draw out moisture.  Using a kitchen towel, squeeze out excess moisture and place zucchini in bowl.  Crumble the feta cheese over the zucchini and add the green onions and all the rest of the ingredients except peanut oil.  Pepper to taste.  You can add salt, but taste first, feta cheese has a lot of salt in it already.  Stir to mix well.  Pour peanut oil into a frying pan about 1/4 inch deep.  When the oil is heated, drop spoonfuls of the batter into the oil, careful not to crowd the fritters.  Fry, turning once, until nicely browned on both sides.  Serve hot.

Zesty Seafood Spread

Zesty Seafood Spread

 

1 package (8 ounces) reduced fat cream cheese, softened

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Wild Mushroom Spring Rolls

Wild Mushroom Spring Rolls

 

1 lb. Mushrooms
2 tsp. Vegetable Oil
3 lg. Shallots, peeled and finely chopped
2 tsp. Finely Grated Ginger
2 tsp. Five Spice Powder

1/2 C. Finely Chopped Scallions

1/2 tsp. Salt

1/2 tsp. Black Pepper

2 tsp. Asian Toasted Sesame Oil

1 lb. Pkg. Egg Roll Wrappers

1/2 C. Water

1/2 C. Peanut Oil for frying

Dipping Sauce:

1/4 C. Warm Honey
2 tsp. Soy Sauce
 

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into smallish bits. Heat 2 tsp. vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and sauté until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and sauté until translucent.  Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers d refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.  In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Yield: 48 to 60 miniature spring rolls.

Whiskey Sausage

Whiskey Sausage

 

5 lb. Keilbasa sausage, sliced 2″ pieces

2 cups brown sugar

2 cups ketchup

4 oz whiskey

 

Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook  overnight on low.

Water Chestnut Wraps

Water Chestnut Wraps

 

1 lb. sliced bacon

2 cans whole water chestnuts, drained

1/2 C. packed brown sugar

1/2 C. mayo

1/4 C. chili sauce

 

 Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp, drain. Wrap bacon piece around a water chestnut & secure with a toothpick. Place in an ungreased 13×9-inch baking dish. Combine brown sugar, mayo, & chili sauce; pour over water chestnuts. Bake uncovered, at 350~f. for 30 minutes or till hot & bubbly.

Vampire Peppers

Vampire Peppers

 

15 large bell peppers

20 large garlic cloves, coarsely chopped

3 tsp. plus 1 tsp. sugar

1 1/4 tsp. salt

1/4 cups cider vinegar

1 3/4 cups plus 2 tsp. oil

salt and pepper

 

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade.

Turkey and Brie Crostinis

Turkey and Brie Crostinis

 

1 package (10 slices) Foster Farms Oven Roasted Turkey Breast

1 French baguette

1/4 C. olive oil

Salt and pepper to taste

1 7 oz. brie triangle

1 can (8 oz.) whole cranberry sauce

Green onion slivers or parsley sprigs (optional)

 

Slice baguette into 20 slices (about 1/2-inch thick), brush with olive oil and season with salt and pepper.. Place bread onto a cookie sheet and broil in oven until golden brown, approximately 2 minutes. Keep a very close eye on bread as it can burn quickly.. Slice brie into 20 thin pieces about the same length as the baguette slices and set aside. Cut turkey slices in half and set aside.. When toast has cooled, place a piece of brie on top of each toasted baguette slice. Roll each turkey half and place one on top of each brie slice. Place one tsp. of cranberry sauce on top of the turkey rolls. Optional: Place a green garnish, such as a slice of green onion or a piece of parsley, on top of each cranberry dollop. Tip: The crostini can be made up to 2 days in advance and stored in a loosely covered container.

Traditional Fondue

Traditional Fondue

 

1 lb. shredded Gruyère

1 clove garlic

1 1/2 C. dry white wine

1 T. lemon juice

3 T. flour

pepper and nutmeg to taste

 

for dipping:

1 baguette, cut into cubes

1 apple (granny smith or some tart/sweet thing), cut into chunks

1 lb. cooked sausages, sliced thick

 

Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.

Tomato-Stuffed Brie

Tomato-Stuffed Brie

 

1 C. boiling water

1 package (3 oz.) unsalted sun-dried tomatoes (about 2 C.)

4 C. cayenne pepper sauce

2 green onions, chopped

2 (5-inch) whole Brie cheeses, about 13 oz. each, well chilled

1 3/4 oz. pine nuts, toasted (to toast nuts, bake at 350 degrees for 5 minutes or until golden)

 

3 T. of butter, softened

3/4 C. of fresh parsley

 

Pour boiling water over tomatoes in medium bowl. Let stand for 4 minutes, or until just softened; drain well and pat dry with paper towels. Place tomatoes, pepper sauce and onions in food processor; process until smooth paste forms. Using a large sharp knife split each Brie round in half horizontally. (To cut cheese easily, coat knife with nonstick cooking spray.) Spread tomato mixture over sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently.   Spread butter on edges of rounds; roll in chopped parsley. Refrigerate for 1 hour. Cut into wedges and serve with crackers or French bread. The filled Brie may be served warm. Do not coat with parsley and butter; place in baking dish and bake at 325 degrees for about 10 minutes, or until slightly softened.

Tomato Bacon Cups

Tomato Bacon Cups

 

1 small tomato, finely chopped

1/2 C. mayonnaise

1/2 C. real bacon bits

1/2 C. shredded Swiss cheese

1 small onion, finely chopped

1 tsp. dried basil

1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits

 

In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Sweet-and-Sour Shrimp Puffs

Sweet-and-Sour Shrimp Puffs

 

3 T. cream cheese spread (from 8-oz container)

1 tsp. soy sauce

1/4 tsp. ground ginger

1/2 tsp. finely chopped garlic

1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)

16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

3 T. sesame seed

1/3 C. Apricot Preserves

 

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp. cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp. melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

 

Stuffed Mushrooms

Stuffed Mushrooms

 

1-1/2 lbs large mushrooms with nice caps

2 cloves garlic, minced

1 med. onion, minced

2 tsp. Butter

1/2 tsp. Basil

1 tsp. prepared mustard

salt and pepper to taste

2 tsp. white flour

1 tsp. plain yogurt (or, sour cream would work)

fresh bread (about 6 slices), chopped into little pieces

1/2 cup shredded

Mozarella cheese

olive oil

 

Wash mushrooms and separate the stems from the caps. Set the caps aside to dry out, while you dice the stems into very small pieces Set the stem pieces aside, and toss the mushroom caps in a little olive oil. Melt the butter in a medium saucepan and toss in the garlic and onion. Sauté for a few moments, then add the basil, mustard, salt, pepper and mushroom stem pieces. When the veggies are soft, add the flour and stir for two minutes. Then remove the pan from the heat and stir in the sour cream. Allow to cool a bit, then add about 2/3 of the mozzarella plus enough bread pieces to make the mixture stick together. Fill mushroom caps with the mixture and place on a cookie sheet. When all the caps are filled, top with the remaining mozzarella and bake at 350 degrees until the cheese starts to bubble (about 10 to 15 minutes).