like casserole type?
2006-11-20 07:07:39 · 5 answers · asked by chosen_isaiah61 3 in Food & Drink ➔ Cooking & Recipes
If you're not pressed to make the entire meal, and can "fiddle" and take the time...
Re-doing some of the 'old standards' can be a lot of fun and get some RAVE reviews.
Green bean casserole? Don't groan! Make it from scratch! Try making a nice, thick, wild mushroom soup with good chicken stock and lots of mushrooms, thickened with real whipping cream right at the end...
Pour this over lightly steamed (FRESH) green and wax (yellow) beans, put on a light breadcrumb topping and bake until GBD (golden-brown and delicious).
Familiar, yet mind-rippingly delicious and 'new'.
Same with stuffing, rice dishes, even pies!
Make a sweet-potato pie (recipes are everywhere), but use molasses or dark cane syrup instead of sugar. Add some bourbon! Work in a LOT of toasted pecans! Add more bourbon!
Whip your own cream with powdered sugar for a topping...with bourbon! Then... What? I LIKE bourbon!
Anyway. New stuff is excellent, but sometimes just taking a good squint at the old standbys and tweaking them up a bit can be every bit as satisfying. They'll be familiar to all, but still bring some of you and your originality to Thanksgiving!
Best wishes!
2006-11-20 07:17:36 · answer #1 · answered by HeldmyW 5 · 4⤊ 3⤋
Corn Bake
1 pkg Jiffy corn muffin mix
1 egg
1 cup sour cream
1 can cream corn
1 can corn w/ liquid
Mix all ingredients together and bake in casserole dish 350 degrees for 30-40 minutes until set in center. (cooking time varies depending on what size casserole dish you use)
I've made this for a few different parties and everyone always asks for the recipe. It is a favorite.
2006-11-20 15:42:31 · answer #2 · answered by Anonymous · 2⤊ 0⤋
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTO
Yield: 6 servings
4 Tablespoons butter (1 /2 stick)
2 ounces thinly sliced prosciuto, cut into thin strips
1 1 /4 Cups Orzo (about 8 ounces)
3 Cups low-salt chicken broth
1 /2 teaspoon (loosely packed) saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1 /2" pieces
1 /4 Cup grated Parmesan Cheese
Parmesan Cheese Shavings, Optional
1. Melt 2 Tablespoons butter in a large, non-stick skillet over medium-high heat. Add prosciuto and saute until almost crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. Melt 2 Tablespoons in the same skillet over high heat. Add Orzo; stir 1 minute. Add broth and saffron; bring to a boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover and simmer until almost all of the liquid is absorbed, about 1 minute. Remove from heat.
3. Mix in prosciuto and 1 /4 cup of the grated cheese. Season to taste with salt and pepper. Transfer to a large bowl. Garnish with the Parmesan shavings.
2006-11-20 15:30:51 · answer #3 · answered by Anonymous · 1⤊ 0⤋
Best recipe I ever tried was Paula Deens Pumpkin Gingerbread Trifle. I made it several years ago and my family asks for it again every year. It's best made the night before and kept in the frig overnight. You can find the recipe at www.recipezaar.com
2006-11-20 15:15:56 · answer #4 · answered by bamakathy 3 · 2⤊ 0⤋
Tofukery
2006-11-20 15:09:59 · answer #5 · answered by Do You See What Happens Larry? 5 · 0⤊ 4⤋