November 18th, 2009
This photo taken Oct. 31, 2009 shows homemade cranberry sauce. Homemade cranberry sauce, while lacking that familiar sound and shape when putting out canned, gives you a truly flavor packed condiment with little effort. From foreground, spicy cranberry salsa, dried fruit cranberry compote and cranberry chutney only take 10 to 15 minutes to make and are a step well above their canned cousin.(AP Photo/Larry Crowe)
The easiest way is to simply follow the directions on the back of a bag of fresh cranberries, which usually involves dumping the cranberries, a somewhat scary amount of sugar and a bit of water into a saucepan and boiling until thick.
Getting more creative — and more flavorful — isn’t hard. These three quick recipes are jammed with flavor. The first, a cooked chutney-style sauce that sports warm, spicy flavors, is the easiest. The second offers a sweeter take; it’s studded with dried fruit.
Or for something a little different, try the third, a spicy uncooked cranberry salsa. The heat of the jalapeno is just enough to complement the other flavors of the meal without competing.
CRANBERRY CHUTNEY
Start to finish: 10 minutes, plus cooling
Servings: 8 to 10
12-ounce jar mango chutney
12-ounce bag fresh cranberries
1/2 cup white wine
1/4 cup sugar
Pinch salt
In a medium saucepan over medium-high, combine all ingredients. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, stirring frequently. Remove from the heat and let stand or refrigerate until cooled and thickened.
Tags: Chutney, cranberries, thanksgiving
Posted in Dips & sauces | No Comments »
November 17th, 2009
With all this fine weather we have been taking it’s time to step back to summer.
Crawdad Festival recipes
This is the winning recipe from the Crawdad Festival Cajun Cookoff in Lakeside over the weekend. Jim Ring and Dave Taylor won for their shrimp etouffee. Mattie Lane finished third with her sweet potato pie recipe. Both recipes follow:
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Tags: bbq, crawdads, entree, etouffee, shrimp
Posted in Entrees, Soups | No Comments »
November 12th, 2009
“Similar to other cheese ball recipes, yet different! Our family has this every year as a prelude to Thanksgiving dinner, along with a relish tray, to use up those last few minutes while the turkey’s browning. Double it and freeze one for New Year’s! Serve with an array of crackers.”
- 8 ounces cream cheese
- 4 ounces sharp Cheddar cheese
- 2 ounces crumbled blue cheese
- 2 tablespoons grated onion
- 1 clove garlic, minced
- 4 dashes Worcestershire sauce
- 1 (2.25 ounce) can green olives
- 1/2 cup chopped pecans
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Tags: blue cheese, cheddar, cheese balls, thanksgiving
Posted in Appetizers | No Comments »
November 12th, 2009
“Give your Thanksgiving dinner a twist this year. You will be pleasantly surprised at the indescribable flavor of this turkey. Well, WOW comes to mind. I got the general recipe from a German friend of mine with an added twist of my own. I have had so many raves about my turkey that everyone now comes to my house on Thanksgiving. Definitely a crowd pleaser, there has never been left over turkey at my house. Thanks Evelyn
”
- 1 (18 pound) whole turkey, neck and giblets removed
- 1 medium onion, peeled
- 1 large carrot, peeled
- 1 stalk celery
- 1 apple, stem removed
- 1 orange
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon soul food seasoning
- 1 pound sliced smoked bacon
- 1 turkey sized oven bag
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November 12th, 2009
“This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.”
- 2 cups butter, divided
- 1 (15 pound) whole turkey, neck and giblets removed
- 1/4 cup chicken soup base
- 3 sweet onions, peeled and cut into wedges
- 5 apples, cored and cut into wedges
- 2 tablespoons minced garlic, or to taste
- 1 (750 milliliter) bottle dry white wine
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Tags: bbq, thanksgiving, turkey, wine
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November 12th, 2009
“Throw this together before work in your slow cooker, and come home to the smells of Thanksgiving! This could not be any easier. Just whip up a few side dishes and you’re set!”
- 5 slices bacon
- 1 (5 1/2 pound) bone-in turkey breast, skin removed
- 1/2 teaspoon garlic pepper
- 1 (10.5 ounce) can turkey gravy
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried sage
- Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
- Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
- Cover slow cooker, and cook turkey 8 hours on Low.
Tags: slow cooker, thanksgiving, turkey
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November 12th, 2009
“Our family looks forward to these day-after-Christmas sandwiches featuring leftover turkey. When presented alongside coleslaw and cranberry sauce, they make another meal worth celebrating.”
- 2 cups diced cooked turkey
- 2 celery ribs, diced
- 1 small onion, diced
- 2 hard-cooked eggs, chopped
- 3/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 hamburger buns, split
- In a bowl, combine the turkey, celery, onion, eggs, mayonnaise, salt and pepper. Spoon into buns. Wrap each in foil. Bake at 400 degrees F for 20-25 minutes or until heated through.
Tags: sandwiches, thanksgiving, turkey
Posted in Sandwiches | No Comments »
November 12th, 2009
“Great for leftover Thanksgiving turkey! I threw it together and decided to write down the measurements. Everyone loved it! For a kick add more jalapeno pepper!”
- 5 cups cooked turkey meat, chopped
- 1 cup finely chopped celery
- 1 fresh jalapeno pepper, diced
- 3 tablespoons sweet pickle relish
- 1 cup mayonnaise
- 1 tablespoon dried cilantro
- 2 teaspoons salt
- 2 teaspoons pepper
- In a bowl, mix the turkey meat, celery, jalapeno, relish, and mayonnaise. Season with cilantro, salt, and pepper. Chill in the refrigerator until serving.
Tags: leftover, Salad, thanksgiving, turkey
Posted in Salads | No Comments »
November 12th, 2009
“A warm and delicious casserole that makes the most out of your left-overs.”
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (7 ounce) can diced green chile peppers, drained
- 1 cup sour cream
- 16 (6 inch) corn tortillas, cut into strips
- 10 ounces cooked turkey, diced
- 8 ounces shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
- Line the bottom of a 9×13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.
Tags: casserole, leftovers, southwestern, thanksgiving, turkey
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November 12th, 2009
“This is a tasty cheesy pasta dish that’s a great way to use leftover turkey. Chicken can also be used instead of turkey.”
- 1 (16 ounce) package rigatoni pasta
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup turkey stock
- 1/2 cup pasta sauce
- 1 cup water
- 1/2 (1 ounce) package dry onion soup mix
- 1 teaspoon crushed garlic
- salt and pepper to taste
- 1/3 cup shredded Monterey Jack cheese
- 1/3 cup shredded sharp Cheddar cheese
- 1 pound cooked turkey breast, cubed
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Tags: cheese, pasta, thanksgiving, turkey
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