Share your holiday recipes with me!
I love to read about what other people cook for their holiday meals. these are a few things I'll be making...tell me yours!
CROCKPOT STUFFING
1 stick butter
1 cup chopped onion
2 cups chopped celery
2 peeled, chopped Granny Smith apples
1 cup chopped, roasted, peeled chestnuts
1.5 bags dry breadcrumbs, unseasoned
1 1/2 teaspoons salt
1 tablespoon fresh, minced sage, or 1.5 teaspoons dried
2 teaspoons fresh, minced thyme, or 1 teaspoon dried thyme
1/2 teaspoon pepper
3.5 cups chicken broth (or 2.5 cups broth and 1 cup dry white wine…I'll use vermouth)
2 eggs (well beaten)
Sauté the onion and celery in the butter. Pour breadcrumbs in the crock pot and pour broth (or wine/broth combination) over breadcrumbs to moisten. Add beaten eggs and seasonings, the sautéed mixture, chestnuts and apple. Mix well. Cook in crock pot on high for 45 minutes, and then low for 6 hours. This makes enough stuffing for about 10-12 people.
SUCCOTASH
4t olive oil
1 red bell pepper, seeded/diced
1/2 medium zucchini, diced
1/2 onion, diced
1 garlic clove, minced
1 tomato, seeded and diced
1 cup cooked baby lima beans
1 cup corn kernels
2T chopped parsley
1t sweet Hungarian paprika
1/2t salt
1/2t pepper
1/4t marjoram
Heat oil and sauté pepper, zucchini, onion and garlic about 5 minutes. Add tomato and sauté another minute or two. Stir in lima beans, corn, parsley, paprika, salt, pepper and marjoram. Reduce heat and simmer, covered, until flavors are blended about 10 minutes. Four servings…easy to double.
Gran Marnier Sweet Potato Soufflé with Pecan Praline Topping
Ingredients:
About 6 medium sweet potatoes, roasted and peeled
1 stick butter
1 12-ounce can evaporated milk
2 eggs
½ tsp salt
2/3 cup sugar
Grated zest of two oranges and one lemon
Juice of two oranges and one lemon
½ cup Gran Marnier liqueur (optional…Amaretto would be good, too)
1 tsp vanilla
½ tsp cinnamon
1 pinch nutmeg
1 pinch ground ginger
Topping:
¾ cup chopped pecans
1 stick butter, softened
¾ cup brown sugar
½ cup flour
Pinch cinnamon
Directions:
Combine all ingredients in a food processor. If volume exceeds capacity of processor, mix in two batches, and then fold together. Pour mixture into a well-buttered 9x13 baking dish. Mix topping ingredients until coarsely combined, and distribute the pecan mixture over the top of the soufflé. Bake at 375 for about 40 minutes, until bubbly.
GREEN BEAN CASSEROLE
1 (10.75 ounce) can 98% FF condensed cream of celery soup
1 (8 ounce) can water chestnuts, drained and chopped
2t soy sauce
1/2 cup condensed milk
1lb (about 4 cups) green beans, trimmed and cut to the size you like, then lightly steamed
Ground black pepper to taste
1 1/3 cups French-fried onions
Preheat oven to 350 degrees F. In a 1-1/2 quart casserole dish, mix together the soup, water chestnuts, soy sauce, milk, green beans and pinch of black pepper. Bake for 30 minutes, or until the beans are heated through. Stir and top with French fried onions. Bake for 5 additional minutes or until the onions are golden brown.
CRAN-RASPBERRY SAUCE
2 cups fresh cranberries
1/2 cup apple or orange juice
1/2 cup sugar
1/2 grated orange rind
Grated rind from one lemon
1/2 cup frozen raspberries
1 cinnamon stick
1/4t nutmeg
Mix cranberries, juice, and sugar in a pot. Boil gently for about 5-10 minutes, until cranberries pop. Remove from heat and stir in orange and lemon rind and 1/2 cup of raspberries (remove the cinnamon stick). Let cool at room temperature, then refrigerate. Easy to double.
CROCKPOT STUFFING
1 stick butter
1 cup chopped onion
2 cups chopped celery
2 peeled, chopped Granny Smith apples
1 cup chopped, roasted, peeled chestnuts
1.5 bags dry breadcrumbs, unseasoned
1 1/2 teaspoons salt
1 tablespoon fresh, minced sage, or 1.5 teaspoons dried
2 teaspoons fresh, minced thyme, or 1 teaspoon dried thyme
1/2 teaspoon pepper
3.5 cups chicken broth (or 2.5 cups broth and 1 cup dry white wine…I'll use vermouth)
2 eggs (well beaten)
Sauté the onion and celery in the butter. Pour breadcrumbs in the crock pot and pour broth (or wine/broth combination) over breadcrumbs to moisten. Add beaten eggs and seasonings, the sautéed mixture, chestnuts and apple. Mix well. Cook in crock pot on high for 45 minutes, and then low for 6 hours. This makes enough stuffing for about 10-12 people.
SUCCOTASH
4t olive oil
1 red bell pepper, seeded/diced
1/2 medium zucchini, diced
1/2 onion, diced
1 garlic clove, minced
1 tomato, seeded and diced
1 cup cooked baby lima beans
1 cup corn kernels
2T chopped parsley
1t sweet Hungarian paprika
1/2t salt
1/2t pepper
1/4t marjoram
Heat oil and sauté pepper, zucchini, onion and garlic about 5 minutes. Add tomato and sauté another minute or two. Stir in lima beans, corn, parsley, paprika, salt, pepper and marjoram. Reduce heat and simmer, covered, until flavors are blended about 10 minutes. Four servings…easy to double.
Gran Marnier Sweet Potato Soufflé with Pecan Praline Topping
Ingredients:
About 6 medium sweet potatoes, roasted and peeled
1 stick butter
1 12-ounce can evaporated milk
2 eggs
½ tsp salt
2/3 cup sugar
Grated zest of two oranges and one lemon
Juice of two oranges and one lemon
½ cup Gran Marnier liqueur (optional…Amaretto would be good, too)
1 tsp vanilla
½ tsp cinnamon
1 pinch nutmeg
1 pinch ground ginger
Topping:
¾ cup chopped pecans
1 stick butter, softened
¾ cup brown sugar
½ cup flour
Pinch cinnamon
Directions:
Combine all ingredients in a food processor. If volume exceeds capacity of processor, mix in two batches, and then fold together. Pour mixture into a well-buttered 9x13 baking dish. Mix topping ingredients until coarsely combined, and distribute the pecan mixture over the top of the soufflé. Bake at 375 for about 40 minutes, until bubbly.
GREEN BEAN CASSEROLE
1 (10.75 ounce) can 98% FF condensed cream of celery soup
1 (8 ounce) can water chestnuts, drained and chopped
2t soy sauce
1/2 cup condensed milk
1lb (about 4 cups) green beans, trimmed and cut to the size you like, then lightly steamed
Ground black pepper to taste
1 1/3 cups French-fried onions
Preheat oven to 350 degrees F. In a 1-1/2 quart casserole dish, mix together the soup, water chestnuts, soy sauce, milk, green beans and pinch of black pepper. Bake for 30 minutes, or until the beans are heated through. Stir and top with French fried onions. Bake for 5 additional minutes or until the onions are golden brown.
CRAN-RASPBERRY SAUCE
2 cups fresh cranberries
1/2 cup apple or orange juice
1/2 cup sugar
1/2 grated orange rind
Grated rind from one lemon
1/2 cup frozen raspberries
1 cinnamon stick
1/4t nutmeg
Mix cranberries, juice, and sugar in a pot. Boil gently for about 5-10 minutes, until cranberries pop. Remove from heat and stir in orange and lemon rind and 1/2 cup of raspberries (remove the cinnamon stick). Let cool at room temperature, then refrigerate. Easy to double.