Baked Whole Pumpkin

Ingridients

1 small sugar pumpkin

6 eggs

2 cups heavy whipping cream

1/2 cup packed brown sugar

1 tablespoon molasses

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 tablespoon butter

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cut the lid off the pumpkin and remove the seeds.

Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top the butter. Replace lid on pumpkin and place in a baking pan.

Bake at 350 degrees F (175 degrees C) for 1 to 1-1/2 hours or until mixture has set like a custard. Serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

Baked Sweet Potatoes with Ginger and Honey

Ingridients

3 pounds sweet potatoes, peeled and cubed

1/2 cup honey

3 tablespoons grated fresh ginger

2 tablespoons walnut oil

1 teaspoon ground cardamom

1/2 teaspoon ground black pepper

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.

Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Baked Sweet Potato Wedges

Ingridients

1 tablespoon olive oil

1/2 teaspoon paprika

8 sweet potatoes, sliced lengthwise into quarters

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spay or vegetable oil.

In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.

Bake 40 minutes in the preheated oven. Best eaten at room temperature.

Baked Pineapple with Crackers

Ingridients

1 (20 ounce) can unsweetened pineapple chunks

3 tablespoons white sugar

6 tablespoons butter, melted

3 tablespoons all-purpose flour

5 ounces shredded Cheddar cheese

25 buttery round crackers, crumbled

Directions

Drain pineapple, reserving 3 tablespoons juice.

Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

Baked Miniature Pumpkins

Ingridients

1 small sugar pumpkin

1 teaspoon brown sugar

1/2 teaspoon butter

2 pinches ground cinnamon

Directions

Preheat oven to 350 degrees F (175 degrees C).

Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.

Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Baked Fennel with Gorgonzola Cheese

Ingridients

4 bulbs fennel, untrimmed

1 3/4 cups chicken broth

4 ounces blue cheese

2 tablespoons bread crumbs

salt to taste

Directions

Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.

Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.

Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.

Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.

Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

Aunt Wanda's Turkey Carcass Soup

Ingridients

1 carcass

3 large carrots, chopped

1 (15 ounce) can cut green beans, drained

1 cup chopped celery

1 cup chopped fresh spinach

1 cup chopped cabbage

2 cups white rice

Directions

Prep 15 m

Cook 1 h Ready In 1 h 15 m

Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything.

Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed.

Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.

Aunt Carol's Apple Pie

Ingridients

2 pounds Granny Smith apples

1 cup white sugar

1/2 cup brown sugar

2 teaspoons ground cinnamon

1/2 cup all-purpose flour

2 tablespoons butter

1 tablespoon white sugar

1 recipe pastry for a 9 inch double crust pie

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.

Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.

Preheat oven to 450 degrees F (230 degrees C).

Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.

Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.

Baked Corn

Ingridients

1 (15.25 ounce) can whole kernel corn

1 (14.75 ounce) can cream-style corn

1/2 cup sour cream

1 cup butter or margarine, melted

2 eggs

1 (12 ounce) package corn muffin mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Amber's Super Stuffing

Ingridients

2 1/4 cups chicken stock

1/4 cup wild rice

4 tablespoons butter

2 cups fresh sliced mushrooms

2 cups chopped celery

1 cup chopped onion

4 cups corn bread stuffing mix

1 tablespoon poultry seasoning

Directions

Prep 15 m

Cook 45 m

Ready In 1 h

Melt the butter in a large skillet. Add the mushrooms, celery, and onion. Cook and stir until the vegetables are soft, about 5 minutes.

In a large bowl, mix the crumbled cornbread and poultry seasoning. Add the rice with chicken broth and the vegetables and mix well. Use to stuff a turkey or bake on its own. More chicken stock can be added if stuffing is dry.

Bacon Turnip Mash

Ingridients

2 pounds orange turnip

2 tablespoons butter

1 pinch salt

1 pinch ground black pepper

1 dash garlic powder

1/2 pound bacon - cooked and crumbled

2 tablespoons rendered bacon fat

Directions

Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.

In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.

To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.

Awesome Broccoli-Cheese Casserole

Ingridients

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup mayonnaise

1 egg, beaten

1/4 cup onions, chopped

3 (10 ounce) packages frozen chopped broccoli

8 ounces shredded sharp Cheddar cheese

salt and pepper to taste

1 dash paprika

Directions

Prep 15 m

Cook 1 h Ready In 1 h 15 m

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

Bake for 45 minutes to 1 hour.

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Ingridients

2 pounds baby carrots

2 pounds Brussels sprouts, trimmed and scored

1 1/2 cups chicken broth

6 tablespoons butter

1/3 cup packed brown sugar

1 tablespoon ground black pepper

Directions

Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.

Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.

Artichoke, Mushroom and Parma Ham Tart

Ingridients

1 3/4 cups sifted all-purpose flour

2 ounces grated Parmesan cheese

2/3 cup butter, diced

1 egg, beaten

1 tablespoon olive oil

8 ounces fresh mushrooms, sliced

3 ounces Parma ham

1/2 (14 ounce) can artichoke hearts, drained

7/8 cup creme fraiche

4 eggs

1 teaspoon chopped flat leaf parsley

1/3 cup milk

salt to taste

ground black pepper to taste

Directions

Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour.

Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.

Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.

Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.

Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.

Apple Pecan Cornbread Dressing

Ingridients

1 (9x9 inch) pan cornbread, cooled and crumbled

1 (8 ounce) package herb-seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten

Directions

Prep 15 m

Cook 40 m

Ready In 55 m

Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Last Night's Chicken

Ingridients

1 (3 pound) whole chicken

3 dashes garlic powder

2 pinches salt

1 pinch ground black pepper

1 onion, thinly sliced

1/4 cup butter

1 cup orange-flavored carbonated beverage

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper and garnish with onion slices. Place 1/8 cup of butter or margarine on top of the chicken and bake in the preheated oven for 45 minutes.

Raise oven temperature to 375 degrees F (190 degrees C); Place remaining 1/8 cup butter or margarine on top of the chicken and bake for 30 minutes.

Pour orange-flavored beverage all over chicken, bake for 5 more minutes, and serve.

Apple and Onion Dressing

Ingridients

7 cups white bread cubes

1 cup raisins

3/4 cup butter

1 cup chopped onion

1 cup chopped celery

1 clove garlic, minced

3 cups diced apple without peel

1/4 cup chopped fresh parsley

1 1/2 teaspoons salt

1/4 teaspoon paprika

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.

Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.

In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).

Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.

Becki's Oven Barbecue Chicken

Ingridients

10 chicken wings

3 tablespoons butter

1 tablespoon onion powder

5 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 cup ketchup

1/2 cup water

2 tablespoons prepared mustard

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.

Place chicken wings in a 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.

Val's Hungarian Jewish Chopped Liver

Ingridients

2 tablespoons vegetable oil

1 tablespoon unsalted butter (optional)

1 large white onion, chopped

2 pounds fresh chicken livers

6 hard-cooked eggs

1 small white onion, finely chopped

1 bunch green onions, chopped

salt and pepper to taste

2 tablespoons paprika

2 tablespoons chopped fresh parsley, divided

1 head romaine lettuce

2 sprigs fresh parsley

Directions

In a large skillet, heat oil and butter over medium high heat. Saute the diced onion until fairly soft. Add chicken livers and saute over high heat, stirring frequently. When livers are cooked through (no longer pink inside and the juices run clear), remove livers and onions from heat and place in a large mixing bowl.

Mash livers with a potato masher. You will need to use your fingers, removing the membranes as you go (the livers will be quite juicy; be sure to leave the juice in). In a separate bowl, mash the eggs and add to the liver. Add the grated or finely chopped raw onion and chopped green onions and mix all together. The liver mixture should still be warm, and will slightly cook the onions. Season mixture with salt and pepper to taste and add at least 1 tablespoon paprika (more if desired, or if you're Hungarian!). Add 1 tablespoon chopped parsley. Mix well with a large spoon and refrigerate for 1 to 2 hours.

To Serve: Place lettuce leaves on plates, top with chopped liver and sprinkle generously with paprika and 1 tablespoon fresh chopped parsley. Garnish with sprigs of fresh parsley. Enjoy!

Updated Mulled Cider

Ingridients

1 large orange

3 whole cloves

2 3/4 cups fresh orange juice

8 cups apple juice

1/4 cup raisins

1 cinnamon stick

Directions

Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.