Green Onion And Cornbread Stuffing Recipe
Ingredients:
10.5 ozs of condensed soup (French Onion)
A soup can of water
1 c of celery; cubed to 1/4-inch
1 c of onions (green); sliced thinly
1 1/2 tsps of seasoning (for seasoning)
16 ozs of stuffing mix (cornbread)
Cooking spray (vegetable)
1/4 c of margarine
Instructions:
Preheat the oven at (350 degrees F). Combine water, soup, onion, celery, seasoning, and margarine inside a saucepan; let it boil.
Once boiling, take out from the heat. Add in the cornbread (stuffing) mix; stir thoroughly. Bake at (350 degrees F) for forty-five mins, covered.
>> Green Onion And Cornbread Stuffing Recipe
Pumpkin-Pecan Pie with Whiskey Butter Sauce Recipe
Ingredients:
For the Crust:
1-1/2 c of flour (all-purpose); sifted
1/4 tsp of salt
4 Tbsps of water (cold)
1/2 c of butter (unsalted)
For the Filling:
1/4 c of sugar (light brown)
1 c of pumpkin puree (cooked)
2 Tbsps of sugar (white)
1 Tbsp of vanilla
1/4 tsp of salt
1/4 tsp of cinnamon (ground)
1 Tbsp of butter (unsalted); softened
1/8 tsp of allspice (ground)
1/8 tsp of nutmeg (ground)
1 Tbsp of cream (heavy)
1 pc of egg (large); beaten till frothy
For the Syrup:
2 pcs of eggs (small)
3/4 c of sugar (white)
3/4 c of corn syrup (dark)
1-1/2 Tbsps of butter (unsalted); softened
2 tsps of vanilla
1/8 tsp of salt
1/8 tsp of cinnamon (ground)
3/4 c of pecan; chopped
For the Whiskey Sauce:
1/3 c of sugar (white)
4 Tbsps of butter (unsalted)
1 pc of egg (large)
1/2 Tbsp of water (very hot)
1/4 c of whiskey (bourbon)
1/4 c of cream (heavy)
Instructions:
To make the crust, combine salt and flour inside a bowl then add butter; mix thoroughly, using your hands, till it looks like (coarse) cornmeal.
Gradually add in water while continuously stirring. Form dough to ball. Place inside refrigerator at about an hour.
To make the filling, combine puree, sugars, egg, cream, butter, vanilla, salt, cinnamon, allspice, and nutmeg inside a bowl. Blend well and set it on the side.
To make the (pecan) syrup, combine sugar, syrup, eggs, butter, vanilla, salt, cinnamon, and pecan inside a bowl. Blend well and set it on the side.
Preheat oven at 325 degrees F. Butter an 8 inch springform (cake) pan; set it on the side. Roll dough above a floured surface, make to a 3/16-inch. Dust flour on the top then fold to quarters.
Place it carefully on the buttered pan and press in firmly. Trim edges and place inside refrigerator at about fifteen mins.
Scoop the filling onto the crust; spread evenly then carefully pour over (pecan) sauce. Bake for an hour & forty-five mins. Let it cool on the side.
To make the (whiskey butter) sauce, melt butter inside a bain-marie. Beat egg with sugar inside a bowl and add to the melted butter.
Afterward, add water; stir till it becomes smooth and thick, at bout seven mins. Take out from heat; let it cool (at room temperature). Add cream; stir.
Serve pie with the (whiskey butter) sauce.
>> Pumpkin-Pecan Pie with Whiskey Butter Sauce Recipe
Spicy Pecan Salad Recipe
Ingredients:
Lettuce (Romaine); rinsed then drained
1 pc of onion (red); sliced thinly.
1/8 c of blue cheese; crumbled
4 tsps of vinaigrette (raspberry)
1/2 c of pecans; chopped
3 tsps of sugar (dark brown)
1/2 tsp of cayenne pepper
Instructions:
Preheat the oven at 400 degrees F.
Rinse the chopped pecans and place inside a bowl. Add cayenne and sugar. Toss to coat evenly. Transfer on a baking sheet and spread them evenly.
Bake for 5-10 mins or till sugars melt on the pecans. Let it cool.
Place lettuce on a bowl then toss with vinaigrette. Top it with the onion and sprinkle the cheese and the spicy pecans.
>> Spicy Pecan Salad Recipe
Roasted Parsnips with Thyme Recipe
Ingredients:
2 lbs of parsnips (medium); peeled
3 Tbsps of butter (unsalted)
1-1/2 Tbsps of sugar (dark brown)
1 Tbsp of balsamic vinegar
1/4 tsp of black pepper (freshly ground)
1/2 tsp of salt
3 Tbsps of thyme (fresh); chopped coarsely
Instructions:
Preheat oven at 425 degrees F. Cut parsnips into (2 inch) lengths. Slice the thick ones into quarters, the medium-sized ones into half, and the thin ones as is, making all slices of same.
Place butter inside a (baking) dish and place inside the preheated oven. Once butter has melted, add vinegar and sugar; stir well.
Season with salt or pepper. Bake at about twenty mins. Take out pan and add thyme; stir. Continue baking till parsnips turn brown and soft, about ten more mins.
>> Roasted Parsnips with Thyme Recipe
Greek Salad Recipe
Ingredients:
1 iceberg lettuce head
1 Romaine lettuce head
1 pound of plum tomatoes (Roma)
6 ounces of sliced olives (Greek or black)
4 ounces of radishes; sliced
2 ounces of anchovies
4 ounces of cheese (Feta)
For the Dressing:
4 pieces of garlic cloves; chopped finely
3 ounces of olive oil
1/3 Tablespoon of oregano (dried)
1/3 Tablespoon of black pepper
1/3 Tablespoon of salt
3 ounces of lemon juice (fresh)
Instructions:
Rinse and slice the lettuce (1-1/2 inch). Slice the tomatoes into quarters and place in a mixing bowl, add the lettuce, radishes, and olives.
To make the dressing, combine garlic, oil, lemon juice, oregano, black pepper, and salt; mix them well and pour onto the vegetables.
Toss and transfer on a serving platter. Sprinkle feta and anchovies on the top.
>> Greek Salad Recipe
Day Before Mashed Potatoes Recipe
Ingredients:
9 pcs of potatoes (large); peeled then diced
6 oz of cream cheese
2 tsps of onion powder
1/4 tsp of pepper (black, ground)
1 c of sour cream (dairy)
1 tsp of salt
2 Tbsps of butter (unsalted)
Instructions:
Place water and salt in a pot and let it boil. Cook potatoes in it until it becomes tender (but still firm) about fifteen mins. Transfer the potatoes on a bowl; mash till smooth.
Add cream cheese, (onion) powder, (sour) cream, butter, salt, and pepper; mix thoroughly then cover. Place inside the refrigerator for over a night.
Preheat the oven at 350 degrees F. Slightly butter a baking pan (or dish) and pour the potato mix, spread it evenly. Bake for half an hour.
>> Day Before Mashed Potatoes Recipe
Roast Garlic Mashed Potatoes Recipe
Ingredients:
1 c of olive oil
10 pcs of garlic cloves; peeled
4 pcs of potatoes (russet)
2 Tbsps of butter
1/2 c of heavy cream
2 Tbsps of cheese (Parmigiano-Reggiano); grated
1/4 c of cheese (Asiago); grated
Pepper
Salt
Instructions:
Place oil and garlic on a saucepan above very low heat; simmer till soft at about 30-40 mins. Drain the oil and save it for vinaigrettes or marinades. Puree the garlic then set it on the side.
Prick the potatoes using a clean fork; bake inside the oven (400 degrees F) for an hour till soft. Once cooked, peel then mash potatoes while hot.
Melt the butter with cream then mix in the (pureed) garlic. Add into the potatoes then add the cheeses. Stir thoroughly then season salt & pepper.
Transfer onto a (gratin) dish; bake for 12-15 mins (400 degrees F) or till bubbly and brown.
>> Roast Garlic Mashed Potatoes Recipe