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Instructions:
Prepare and assemble all ingredients for the gumbo. Heat the oil in a heavy 8 quart pot over medium heat. Add the flour and stir until it turns brown in color. This could take up to 30 minutes. Immediately add the onion, green pepper, green onion, parsley and garlic. Continue cooking about 10 minutes longer, stirring frequently. Add the tomato puree, shrimp, crab, sausage, okra and seasonings. Add water to cover the ingredients by 1 inch. Bring to a boil and then lower the heat and simmer for 2-3 hours. Serve over rice if preferred. Notes: Introduced to us by my son Ryan's wife, Juliana, this recipe instantly became a holiday classic around our house. Instructions:
Source: New York Times' Well’s Vegetarian Thanksgiving 2010
Instructions:
Put noodles in 9 x 13 pan and soak with water while browning beef. Brown beef and drain grease. Add marinara sauce and mix well. Mix the cottage cheese with the egg and salt and pepper to taste. Spray 9 x 13 pan with Pam. Layer 4 noodles on bottom of pan. Layer with half of the beef, then half of the mozzarella cheese and the cottage cheese mixture. Sprinkle with parmesan cheese. Repeat with the remaining half. Bake at 375 degrees for 35-40 minutes.
Instructions:
Boil sugar and milk together for 15 minutes. Pour over the marshmallow crème, butter, chocolate chips, and Hershey bars while hot. Beat with an electric mixer until cool. Add vanilla and beat until light and creamy. Add nuts and spread in 9 x 13 pan. Cut when cold. Instructions for Bread Pudding:
Bake bread cubes on a cookie sheet at 350 degrees for 10 minutes. Arrange evenly in a 9 x 13 pan sprayed with Pam. Cook half-and-half and whipping cream in a saucepan over medium heat until hot -- not boiling. Whisk together eggs, egg yolks, vanilla, and sugar. Add to cream whisking constantly. Microwave white chocolate until melted. Add to cream and mix well. Pour over bread cubes and bake at 350 degrees 35-40 minutes or until done. Cover and chill for 1 hour. Serve with sauces (see recipes below). Ingredients for White Chocolate Sauce:
Instructions for White Chocolate Sauce: Cook whipping cream in saucepan over medium heat -- do not boil. Add white chocolate and stir until smooth. Ingredients for Semisweet Chocolate Sauce:
Instructions for Semisweet Chocolate Sauce: Cook whipping cream in saucepan over medium heat -- do not boil. Add semisweet chocolate and stir until smooth.
Instructions:
Set a large heavy bottomed Dutch oven over medium heat, add the bacon and cook, stirring occasionally, until the bacon pieces are crisp. Remove the bacon with a slotted spoon and set aside. Add the onion and bell pepper to the rendered bacon fat and sauté, stirring occasionally, until tender. Add the garlic and cook for 1 minute. Add the black, white, and cayenne pepper, the bay leaves, thyme, and salt. Stir in the bacon and the tasso and cook for 1 minute. Add the carrots, potatoes, and corn kernels. Mix well and cook for 2 to 3 minutes. Add the creamed corn and cook for 1 minute, stirring well. Slowly stir in the chicken stock and bring to a slow boil. Cover and simmer for about 15 minutes or until carrots and potatoes are tender. Belnd in the cream and add the crawfish. Return to a gentle simmer, adjust the seasoning and cook for 5 minutes. Serve in large soup plates, garnishing each with a tablespoon of chopped green onion. Source: Gumbo Shop : A New Orleans Restaurant Cookbook Instructions:
Sprinkle chicken filets with salt, pepper, and paprika. Place in crock-pot. Mix wine, soup, mushrooms, and sour cream together. Pour over chicken filets. Sprinkle with paprika again. Cover and cook on low for 6 hours. Serve over rice or noodles. Notes:
And old favorite from the family dairy farm, where the cream used was fresh from the cows. Even if you don't have access to cows, the flavors here still really come together. |