Month: November 2013

Cannoli Noodle Kugel

Ingredients: 12 oz dried wide egg noodles 1 cup mascarpone cheese 1 cup ricotta cheese 1 cup sour cream (regular or light) 2/3 cup PLUS 1 tablespoon sugar (divided use) 1/3 cup chopped candied Italian citron 6 eggs 1 tablespoon butter 1 tablespoon Cognac or brandy 1 tablespoon dry curacao […]

Nutty Blue Cranberry Sauce Rounds

Ingredients: 1 (8 oz) can Pillsbury® Place ’N Bake® refrigerated crescent rounds 1/4 cup whole berry cranberry sauce (I used leftover chestnut cranberry sauce) 2 oz blue cheese, crumbled (try Gorgonzola!) 8 pecan halves Directions: Heat oven to 375°F. Remove the rounds from package, separate into 8 rounds. Place rounds […]

Ginger Spiced Cranberry-Asian Pear Butter

Ingredients: 4 1/2 lbs Asian pears, sliced and cored* (about 4 large) 8 cups fresh cranberries 3/4 cup pear cider or water 2 tablespoons grated fresh ginger 3/4 cup dark brown sugar (or more to taste) 2 tablespoons rye Directions: Place all ingredients in a 6 quart slow cooker. The […]

Turkey Vegetable Kamut Soup

Ingredients: 16 oz frozen “soup mix” vegetables* 2 cloves garlic, chopped 15 oz canned diced tomatoes 4 cups chicken or turkey stock 3/4 cup kamut (khorasan wheat) berries 1/2 cup dry vermouth 3 sprigs of thyme worth of leaves 1 bay leaf 2 teaspoon red pepper flakes 2 cups diced […]

“Everything” Crescent Rounds

Ingredients: 1 (8 oz) can Pillsbury® Place ’N Bake® refrigerated crescent rounds 1/2 teaspoon dehydrated minced onion 1/2 teaspoon dehydrated minced garlic 1/2 teaspoon sesame seeds 1/2 teaspoon poppy seeds 1/2 teaspoon kosher salt 1 teaspoon olive oil Directions: Heat oven to 375°F. Remove the rounds from package, separate into […]

Panes con Pavo (Salvadoran Turkey Sandwich)

Ingredients: 14 oz canned diced tomatoes 2 teaspoons ground mustard 1/2 teaspoon freshly ground black pepper 1/4 teaspoon annatto seeds 1/2 teaspoon dried thyme 2 bay leaves 2 tablespoons sesame seeds 2 tablespoons hulled, roasted pumpkin seeds (pepitas) 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 cup diced onion 4.5 […]

Zippy Corn Latkes

Ingredients: 2 11-oz cans Green Giant Steam Crisp Extra Sweet Niblets®, drained 2 eggs 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper 1/4 cup flour 1/4 cup canola oil Directions: Place half of the corn and eggs in a blender and pulse until smooth. Pour into a medium bowl. […]

Challah Chestnut Mushroom “Unstuffing”

Ingredients: 1 large (1 lb, 5 oz) challah, torn into bite-sized bits 1 large onion, diced 3 1/2 oz roasted, peeled chestnuts*, diced 2 oz oyster mushrooms, chopped 2 oz shiitake mushrooms, chopped 8 oz crimini mushrooms, chopped 1 lb celery, diced 1/2 cup chicken or turkey stock 2 tablespoons […]

“Everything” Turkey

Ingredients: 1 14-16 lb turkey 4 cloves garlic 1 small onion, quartered 2 teaspoons dehydrated minced onion 1-2 teaspoons dehydrated minced garlic 1-2 teaspoon(s) sesame seeds 1 teaspoon poppy seeds 1 teaspoon kosher salt 1/4 cup olive oil Directions: Preheat oven to 400. Loosely stuff the turkey with the onions […]

Chestnut Cranberry Sauce

Ingredients: 12 oz whole cranberries 3 1/2 oz roasted and peeled chestnuts, diced* 1 cup orange juice 1/2 cup dark brown sugar 1 large cinnamon stick 1 oz spiced orange liqueur (like Creole Shrub) Directions: Bring all ingredients to a boil. Reduce heat then simmer until thickened, stirring occasionally. Remove […]