From the family kitchen...a holiday staple!
Ingredients:
1 large bag frozen broccoli florets
1 small can water chestnuts (optional)
1 8 oz. bag (or equivalent) shredded cheddar cheese (be generous!)
1/2 c. mayo (as above - more is ok, just don't use Miracle Whip!)
1 can cream of mushroom (or broc) soup
1 tube Ritz crackers, crushed fine
small bag or about 1/3 c. slivered almonds
Instructions:
1. Spread broccoli into bottom of casserole dish (mix in chestnuts, too, if used)
2. Use a fork to mix together mayo and soup until well-incorporated
3. Quickly add crushed crackers (tip: crush while still in unopened tube using rolling pin or serving spoon to gently whack into submission) and fold in shredded cheese
4. Spread mixture over top of broccoli with rubber spatula, covering as completely as possible
5. Sprinkle almonds over top
6. Bake 30 minutes at 375*, or until topping is lightly browned around edges and slightly bubbly throughout surface.
This family standard is great with any holiday meal (turkey, ham) and is a huge favorite with guests. Give it a try and let me know what you think!
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Sunday, November 23, 2008
Thursday, November 20, 2008
Holiday Blog Potluck Entry #2
The Most Excellent Larry's Sweet Potatoes:
This is a recipe I dug out of a Reader's Digest cookbook called "Cook Now, Serve Later". It's a hit at the family Christmas dinner, but I'm sure it'll work jes' fine for Turkey Day.
ORANGE-PRALINE SWEET POTATOES
2-1/2 lbs SP's, peeled, quartered and boiled until tender.
1/3 c. OJ1 tsp orange rind, grated
1 tsp salt
1/2 tsp gnd ginger
1/4 tsp black pepper
5 Tbsp butter or margarine
1 egg
1/2 c brown sugar
1/2 tsp grd cinnamon
1/2 c chopped pecans
(1) Preheat oven to 375. In a large bowl, mash the SP's. Add the OJ, rind, salt, ginger, pepper, 2 Tbsp butter and egg. Beat with electric mixer until smooth. Spooon potatoes into a buttered, shallow, 1-1/2 qt casserole or 10-inch quiche pan, smoothing the top.
*NOTE* I have never ever used a quiche pan, just so you know!!
[Yahsureyoubetcha, Larry... ;-) --Ed.]
(2) In a small saucepan, combine remaining 3 Tbsp of butter, sugar and cinnamon. Ove low heat, cook uncovered until blended. Spread the mixture on top of potatoes and sprinkle with the pecans.
*NOTE 2* I always use more pecans than 1/2 c because I can. I like to have pretty good coverage.
*NOTE 3* At this point the potatoes can be refrigerated , tightly covered, for up to 24 hours, if so desired
(3) Bake covered for 15 minutes. Uncover and bake another 15 minutes or until heated through.
Serves 6 - I double this for the holidays, and if you do, just use a bigger pan. I usually use a 13x 9 x 2 glass casserole dish.
This is a recipe I dug out of a Reader's Digest cookbook called "Cook Now, Serve Later". It's a hit at the family Christmas dinner, but I'm sure it'll work jes' fine for Turkey Day.
ORANGE-PRALINE SWEET POTATOES
2-1/2 lbs SP's, peeled, quartered and boiled until tender.
1/3 c. OJ1 tsp orange rind, grated
1 tsp salt
1/2 tsp gnd ginger
1/4 tsp black pepper
5 Tbsp butter or margarine
1 egg
1/2 c brown sugar
1/2 tsp grd cinnamon
1/2 c chopped pecans
(1) Preheat oven to 375. In a large bowl, mash the SP's. Add the OJ, rind, salt, ginger, pepper, 2 Tbsp butter and egg. Beat with electric mixer until smooth. Spooon potatoes into a buttered, shallow, 1-1/2 qt casserole or 10-inch quiche pan, smoothing the top.
*NOTE* I have never ever used a quiche pan, just so you know!!
[Yahsureyoubetcha, Larry... ;-) --Ed.]
(2) In a small saucepan, combine remaining 3 Tbsp of butter, sugar and cinnamon. Ove low heat, cook uncovered until blended. Spread the mixture on top of potatoes and sprinkle with the pecans.
*NOTE 2* I always use more pecans than 1/2 c because I can. I like to have pretty good coverage.
*NOTE 3* At this point the potatoes can be refrigerated , tightly covered, for up to 24 hours, if so desired
(3) Bake covered for 15 minutes. Uncover and bake another 15 minutes or until heated through.
Serves 6 - I double this for the holidays, and if you do, just use a bigger pan. I usually use a 13x 9 x 2 glass casserole dish.
Tuesday, November 18, 2008
Potluck Entry #1: Kasia's Candied Sweet Potatoes
Kasia gets a gold star for going first!
Our family's candied sweet potatoes (I suppose yams would work too, but I'm pretty sure we use s.p.'s...), courtesy of The Big Seester:
You will need: a mess of sweet potatoes (depending on size, maybe one per person and a few extra; but these make yummy leftovers even if they aren't QUITE as good as they are fresh),
a lot of butter, and a lot of brown sugar (we use light brown).
Scrub the potatoes and boil them 'til the skins are loose (don't overcook or they'll be mushy).
Pull off the skins and slice the potatoes thickly (about 1/2" thick).
In an electric skillet, melt a stick of butter and add enough brown sugar for it to get syrupy.
Fry the potato slices in the sugary buttery goop.(In case you couldn't tell, this year will be the first year I will actually be making these. So it is entirely possible that I am leaving out important information. Use the recipe at your own risk... ;-))
I'm thinking medium heat for the skillet, and you fry them 'til they're goopy outside, soft through, and a touch brown on the outside but not burnt. I hope I'm right... (worried look)
No worries allowed! Sounds like a good one....sweet potatoes, butter, brown sugar syrupy substance? Oh yeaaaaaahhh!
Part of the fun in your early married years, dear soon-to-be-hitched Clam, is making stuff for the first time and sharing your kitchen triumphs AND tragedies. Makes great stories for the youngsters. Sometime I'll tell you about Christmas, 1993, and my Picasso Christmas Cookies. (NOT my fault, btw...)
Our family's candied sweet potatoes (I suppose yams would work too, but I'm pretty sure we use s.p.'s...), courtesy of The Big Seester:
You will need: a mess of sweet potatoes (depending on size, maybe one per person and a few extra; but these make yummy leftovers even if they aren't QUITE as good as they are fresh),
a lot of butter, and a lot of brown sugar (we use light brown).
Scrub the potatoes and boil them 'til the skins are loose (don't overcook or they'll be mushy).
Pull off the skins and slice the potatoes thickly (about 1/2" thick).
In an electric skillet, melt a stick of butter and add enough brown sugar for it to get syrupy.
Fry the potato slices in the sugary buttery goop.(In case you couldn't tell, this year will be the first year I will actually be making these. So it is entirely possible that I am leaving out important information. Use the recipe at your own risk... ;-))
I'm thinking medium heat for the skillet, and you fry them 'til they're goopy outside, soft through, and a touch brown on the outside but not burnt. I hope I'm right... (worried look)
No worries allowed! Sounds like a good one....sweet potatoes, butter, brown sugar syrupy substance? Oh yeaaaaaahhh!
Part of the fun in your early married years, dear soon-to-be-hitched Clam, is making stuff for the first time and sharing your kitchen triumphs AND tragedies. Makes great stories for the youngsters. Sometime I'll tell you about Christmas, 1993, and my Picasso Christmas Cookies. (NOT my fault, btw...)
Friday, May 2, 2008
Sweet Potato Casserole
We celebrated the baby's first birthday this past week by having Thanksgiving dinner - here's one of our favorites:
Ingredients:
6 med. sweet potatoes, peeled and cut into pieces
1 stick butter - melted
3 eggs, slightly beaten
1/2 c. packed brown sugar
1/3 c. orange juice
1/4 c. brandy (optional, but I strongly recommend it - substitute more oj if you prefer)
1-1/2 tsp. vanilla extract
1-1/2 tsp. salt
1-1/2 tsp. cinnamon
1-1/2 tsp. each dried lemon and dried orange peel
1 tsp. ginger
1/2 tsp. each ground cloves and ground nutmeg
Directions:
* Steam sweet potatoes until soft & falling apart when tested with with fork.
(You may also bake or microwave them in the skin and then peel them,
just make sure they're thoroughly cooked)
* While sweet potatoes are cooking, toss all dry ingredients into a
small bowl and mix together with fork
* Mash sweet potatoes (or process) and allow to cool slightly
* Add melted butter, beat together at slow speed
* Blend in eggs gradually
* Blend in orange juice and brandy
* Blend in brown sugar, then spices, then vanilla
Pour mixture into buttered 13x9 pan, bake 45 min. at 350* or until edges are slightly browned and pulling away from edges.
Options:
You can toss 1 c. mini marshmallows on top during the last 10 minutes (the kids like it this way) but it is sweet enough without them, and reheats better without them, too.
Adjust spices to taste - I always round up.
Be generous with the brandy!!! ;-)
Ingredients:
6 med. sweet potatoes, peeled and cut into pieces
1 stick butter - melted
3 eggs, slightly beaten
1/2 c. packed brown sugar
1/3 c. orange juice
1/4 c. brandy (optional, but I strongly recommend it - substitute more oj if you prefer)
1-1/2 tsp. vanilla extract
1-1/2 tsp. salt
1-1/2 tsp. cinnamon
1-1/2 tsp. each dried lemon and dried orange peel
1 tsp. ginger
1/2 tsp. each ground cloves and ground nutmeg
Directions:
* Steam sweet potatoes until soft & falling apart when tested with with fork.
(You may also bake or microwave them in the skin and then peel them,
just make sure they're thoroughly cooked)
* While sweet potatoes are cooking, toss all dry ingredients into a
small bowl and mix together with fork
* Mash sweet potatoes (or process) and allow to cool slightly
* Add melted butter, beat together at slow speed
* Blend in eggs gradually
* Blend in orange juice and brandy
* Blend in brown sugar, then spices, then vanilla
Pour mixture into buttered 13x9 pan, bake 45 min. at 350* or until edges are slightly browned and pulling away from edges.
Options:
You can toss 1 c. mini marshmallows on top during the last 10 minutes (the kids like it this way) but it is sweet enough without them, and reheats better without them, too.
Adjust spices to taste - I always round up.
Be generous with the brandy!!! ;-)
Sunday, April 6, 2008
Chicken-Spinach-Rice Salad
This is another simple meal or side dish - great in the summertime, easy-to-multiply recipe, always a hit at parties. My beloved likes it better the second day, my brother-in-law actually heats up the leftovers (if you have any) in the microwave.
INGREDIENTS:
*1 bottle Italian dressing (non-creamy), with 1 cup reserved (a bit more is ok)
*12-16 boneless, skinless chicken tenderloin pieces (or the equivalent in breasts, but the tenderloin pieces are quicker)
* 1 bunch fresh spinach, well rinsed and allowed to dry, rolled and chopped in long strips (ok to cheat and use a bag of prepared salad-style, too)
* 2-3 medium celery stalks, thinly sliced
* 2 cups cooked rice (use any kind you like, the original recipe calls for plain white, but I was out once and used a box of Uncle Ben's Long Grain & Wild instead - MUCH tastier!)
* 1 Tb. sugar
*1.5 Tb. soy sauce
Optional add-ins: 3-4 slices crumbled bacon, 1-2 thinly chopped green onions, crumbly bleu or feta on top
PREPARATION:
After reserving dressing, pour the rest over chicken and bake, covered, in 9x13 pan until done (30 min. or so at 375*F if fresh, 40 min. if frozen).
While chicken is baking, prepare rice, set aside in a large salad or mixing bowl, and allow to cool to room temperature (or at least not nuclear-hot, anyway). Then chop up spinach (long, thin strips look best) and celery (and green onion/bacon if you so desire) and set aside.
When chicken is done and cool enough to handle, drain off excess dressing and slice into bite-size strips
Pour sugar and soy sauce into reserved dressing and stir briskly with fork. When well-mixed, stir into rice. You should have enough dressing to make rice appear rather shiny and sticky, but not at all runny or soupy.
Fold in remaining ingredients in order: chicken - drippings/a little extra dressing is fine, celery and optional ingredients, then spinach.*
Mix well, cover loosely, and refrigerate for at least 2 hours to ensure it is well-chilled. Easily serves 4 as a meal, 8 as a side. Top with crumbly bleu, feta, bacon crumbles if desired.
*Depending on your preference when it comes to the spinach, you may also wait to fold in the spinach until just before serving. We like it a bit wilted, which the warm rice does nicely, so I do it all at once.
Enjoy!
INGREDIENTS:
*1 bottle Italian dressing (non-creamy), with 1 cup reserved (a bit more is ok)
*12-16 boneless, skinless chicken tenderloin pieces (or the equivalent in breasts, but the tenderloin pieces are quicker)
* 1 bunch fresh spinach, well rinsed and allowed to dry, rolled and chopped in long strips (ok to cheat and use a bag of prepared salad-style, too)
* 2-3 medium celery stalks, thinly sliced
* 2 cups cooked rice (use any kind you like, the original recipe calls for plain white, but I was out once and used a box of Uncle Ben's Long Grain & Wild instead - MUCH tastier!)
* 1 Tb. sugar
*1.5 Tb. soy sauce
Optional add-ins: 3-4 slices crumbled bacon, 1-2 thinly chopped green onions, crumbly bleu or feta on top
PREPARATION:
After reserving dressing, pour the rest over chicken and bake, covered, in 9x13 pan until done (30 min. or so at 375*F if fresh, 40 min. if frozen).
While chicken is baking, prepare rice, set aside in a large salad or mixing bowl, and allow to cool to room temperature (or at least not nuclear-hot, anyway). Then chop up spinach (long, thin strips look best) and celery (and green onion/bacon if you so desire) and set aside.
When chicken is done and cool enough to handle, drain off excess dressing and slice into bite-size strips
Pour sugar and soy sauce into reserved dressing and stir briskly with fork. When well-mixed, stir into rice. You should have enough dressing to make rice appear rather shiny and sticky, but not at all runny or soupy.
Fold in remaining ingredients in order: chicken - drippings/a little extra dressing is fine, celery and optional ingredients, then spinach.*
Mix well, cover loosely, and refrigerate for at least 2 hours to ensure it is well-chilled. Easily serves 4 as a meal, 8 as a side. Top with crumbly bleu, feta, bacon crumbles if desired.
*Depending on your preference when it comes to the spinach, you may also wait to fold in the spinach until just before serving. We like it a bit wilted, which the warm rice does nicely, so I do it all at once.
Enjoy!
Polish Cucumbers in Sour Cream
From my So.Cal. Soul Sista - TheDigitalHairshirt:
Peel any number of cukes. I thinly slice them, using a mandolin. Mix in a little bit of kosher salt, maybe about a 1/2 teaspoon for every cucumber you peel and slice. Let that stand for at least two hours.
Then squeeze the juice out of the cucumbers, discarding the juice. I use a ricer but bare hands will work too - you want to end up with limp, dryish slices.
Now mix in sour cream, red wine vinegar, and dill weed. How much? Well, I know this will frustrate a new cook, but just enough. You don't want too much red wine vinegar or it becomes too sour and waters down the sour cream.
Try this - add the sour cream first to the level you like - just as when you make a potato salad, some like it with a lot of mayo,others not so much. Then start with about two tablespoons of red wine vinegar. Add dill weed to taste.
Refirgerate until ready to serve.
(Can't wait to try this one! Thanks Stephanie!)
Peel any number of cukes. I thinly slice them, using a mandolin. Mix in a little bit of kosher salt, maybe about a 1/2 teaspoon for every cucumber you peel and slice. Let that stand for at least two hours.
Then squeeze the juice out of the cucumbers, discarding the juice. I use a ricer but bare hands will work too - you want to end up with limp, dryish slices.
Now mix in sour cream, red wine vinegar, and dill weed. How much? Well, I know this will frustrate a new cook, but just enough. You don't want too much red wine vinegar or it becomes too sour and waters down the sour cream.
Try this - add the sour cream first to the level you like - just as when you make a potato salad, some like it with a lot of mayo,others not so much. Then start with about two tablespoons of red wine vinegar. Add dill weed to taste.
Refirgerate until ready to serve.
(Can't wait to try this one! Thanks Stephanie!)
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