Well, with Thanksgiving coming up, I thought I'd look for a recipe. Also, I'm looking for a good appetizer to serve during the spring season (I know, a bit early). 10 points to the one with the most creative recipes, whether it's theirs or not.Good recipes for Thanksgiving %26amp; Summer?
well, i'm not sure what kind of thanksgiving recipe you are looking for so............
here are a few of my family traditional thanksgiving dishes............
SWEET POTATO BAKE
INGREDIENTS..............
3 1/2 cups mashed sweet potatoes
1/4 cup milk
1/4 cup orange juice
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
3 tablespoons butter, softened
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Grease one 2 quart casserole dish.
In a large bowl, blend together the sweet potatoes, milk, orange juice, eggs, vanilla, sugar, salt, butter, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix together the 1/4 cup butter, brown sugar, flour and pecans; sprinkle over sweet potato mixture.
Bake at 350 degrees F for 45 minutes.
PRETZEL SALAD
INGREDIENTS...............
2 cups crushed pretzels
3/4 cup margarine, melted
2 teaspoons white sugar
1 (8 ounce) package cream cheese
3/4 cup white sugar
4 1/2 ounces frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix crushed pretzels, margarine and sugar.
Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
CREAM CHEESE MASHED POTATOES
INGREDIENTS..........
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
DIRECTIONS
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees. Lightly grease a medium baking dish.
Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.
GRAVY
INGREDIENTS..........
3 or 4 boiled eggs, chopped
3 tablespoons all-purpose flour
2 1/2 cups turkey stock from cooking the turkey
1/4 cup cooked chicken or turkey liver, chopped
1/2 tablespoon chopped fresh sage
1/2 teaspoon ground black pepper
salt to taste
DIRECTIONS
Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
Slowly whisk in turkey stock until blended and smooth. Stir in liver, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
STUFFING
INGREDIENTS..............
1 pound bacon
1/2 cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds
DIRECTIONS
Preheat oven to 350 degrees F.
Place bacon in a large, deep skillet; cook over medium-high heat until evenly brown. Remove bacon to a paper towel-lined plate to drain. Reserve drippings in the skillet.
Add the butter to the bacon drippings and melt over medium-high heat. Cook the onion, garlic, and mushrooms in the butter and drippings until the onion has caramelized, 10 to 15 minutes. Pour the wine into the skillet; allow the wine to warm; remove from heat.
Place the stuffing cubes in a large bowl. Pour the vegetable mixture over the cubes. Add the chicken stock. Fold the oysters into the mixture. Transfer the stuffing to a 9x13 inch baking dish.
Bake in preheated oven until golden brown on top, about 30 minutes.
SAUTEED ASPARAGUS
INGREDIENTS..........
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
DIRECTIONS
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
SQUASH CASSEROLE
INGREDIENTS.............
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
DIRECTIONS
Preheat oven to 400 degrees F.
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
As far as appetizers... these are a few of my favs.........
SEAFOOD APPETIZERS
INGREDIENTS................
1 1/2 cups mayonnaise
2/3 cup grated Parmesan cheese
2/3 cup shredded Swiss cheese
1/3 cup chopped onion
2 teaspoons Worcestershire sauce
10 drops hot pepper sauce
1 (4 ounce) can small shrimp, drained
1 (6 ounce) can crabmeat, drained and flaked
2 (2.1 ounce) packages mini phyllo tart shells
paprika
DIRECTIONS
Preheat oven to 400 degrees F. Lightly grease a medium baking sheet.
In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
Form phyllo dough into shells. Fill shells with the mixture.
Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.
STUFFED MUSHROOMS
INGREDIENTS..............
12 large fresh mushrooms, stems removed
1 (6 ounce) package chicken flavored dry stuffing mix
1 (8 ounce) package cream cheese, softened
1/2 pound imitation crabmeat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste
DIRECTIONS
Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
Prepare chicken flavored dry stuffing mix according to package directions.
Preheat oven to 350 degrees F.
In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crabmeat. Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
Bake uncovered in the preheated oven 10 to 12 minutes, or until stuffing is lightly browned.
OPTION.... At times I top with asiago cheese.....
ASPARAGUS WRAPPED IN PROSCUITTO
INGREDIENTS...............
1 tablespoon olive oil
16 spears fresh asparagus, trimmed
16 slices prosciutto
DIRECTIONS
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil, and coat with olive oil.
Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip. Place the wrapped spears on the prepared baking sheet.
Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp. Serve immediately.
SPICY FRIED PICKLES
INGREDIENTS.............
2 cups peanut oil for frying, or as needed
1 (32 ounce) jar dill pickle slices, drained
1 cup Italian seasoned bread crumbs
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, beaten
1 (8 ounce) bottle Ranch dressing
DIRECTIONS
Heat the oil in a large heavy skillet over medium heat.
Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.
Good Eating................ :)Good recipes for Thanksgiving %26amp; Summer?
TRY THESE LINK:
http://cooks.com
http://oldrecipebook.com
http://www.gourmet-food-revolution.com/h鈥?/a>
ENJOY!!
HAVE A NICE DAY!!
VENUS
Do a Baked Brie for spring appetiser - soak the brie in brandy over night prior to baking for 20 mins
and replace chicken with turkey for the pies
CREAMY CHICKEN POT PIE
A family favourite. Satisfies everyone and is indeed tasty and creamy.
Ingredients
10 tablespoons unsalted butter, sliced
1/2 cup all-purpose flour
3 cups chicken broth
1/4 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons shallots, minced
1/2 cup celery, diced
1/2 cup carrots, diced
1/2 cup fresh peas(or frozen)
1 cup fresh mushrooms, diced
1 1/2 cups idaho potatoes, diced
1 1/2 cups cooked chicken, diced
1 cup heavy cream
1 sheet frozen puff pastry, thawed and cut into 4 6-inch squares
1 egg, beaten with
1 teaspoon water
sea salt %26amp; fresh black pepper, to taste
cornstarch, to thicken, if necessary
Directions
1 Preheat an oven to 400潞F.
2 In a large saucepan over medium heat, melt the butter.
3 Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, 1 to 2 minutes.
4 Slowly add the broth, whisking until smooth, and bring to a boil.
5 Add the thyme, bay leaf, shallot, celery, carrots, mushroom, peas, potatoes, and chicken.
6 Sea salt and pepper (to taste).
7 Simmer, covered until the potatoes are tender, 10-15 minutes.
8 Thicken with cornstarch if necessary.
9 Remove bay leaf and discard.
10 Remove from heat and let cool for 5 minutes.
11 Add heavy cream.
12 Divide the filling among 4 ovenproof ramekins (1.5 cup/.35 lt) and place on a baking sheet.
13 Brush the puff pastry squares with the egg mixture.
14 Brush the rims of the bowls with water.
15 Place 1 pastry square on top of each bowl, pressing lightly on the edges.
16 Bake until the pastry is puffed and golden brown, about 15-20 minutes.
17 Remove from oven.
18 Let rest for 5-10 minutes before serving
================
Chicken Pot Pie
(Makes 2 pies)
1 cup diced potatoes
1 cup chopped onions
1 cup diced celery
1 cup chopped carrots
1/3 cup melted margarine
1/2 cup all purpose flour
2 cups chicken broth
1 cup half %26amp;half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 pie crusts (either store bought or your own recipe)
1. Preheat oven to 400掳F.
2. Saut茅 onion, celery, carrots and potatoes in butter for 10 minutes.
3. Add flour to saut茅ed mixture, stirring well. Cook one minute stirring constantly.
4. Combine broth and half and half. Gradually stir into vegetable mixture.
5. Cook over medium heat stirring constantly until thickened and bubbly.
6. Stir in salt and pepper; add chicken and stir well.
7. Pour into pie shells and top with pie shells.
8. Cut slits to allow steam to escape.
9. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
*Freeze second pie and adjust cooking time for frozen pie
---------------------
Chicken Pot Pie
1 cup chopped onions
1 cup chopped celery
1 1/2 cups diced potatoes
1 (16 ounce) bag frozen mixed vegetables, thawed
1/2 cup margarine or butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken
2 (15 ounce) packages refrigerated pie crusts
Saute potato in margarine for 5 minutes in a dutch oven. Add onion, celery and thawed frozen vegetables. Saute for another 10 minutes. Add flour gradually to the saut
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