Space is always a concern when cooking the holiday meal. While the meat is in the oven where do you cook the side dishes. A six quart roaster is a great solution. The six quart roaster does not take up as much room as the larger roaster and is easier to carry and clean.
The six quart roaster is large enough to cook meat and poultry. You can also cook vegetables, soups, bake cakes and bread in them. When looking to purchase a roaster make sure it has a non stick insert pan for easy clean up.
This moist, flavorful stuffing is great for dressing the bird or baking in a casserole.
You will need:
1 stick butter
1 large loaf of stale bread
1 onion chopped
1/2 pound of loose sausage
5 stalks of celery chopped
1 cup applesauce
Salt and pepper to taste
Tear bread into small pieces, put in a large bowl and set asside
In a large skillet cook sausage until done
Drain grease
Add butter, onions and celery, cook until vegetables are soft
Add mixture in the skillet to the bread
Add applesauce, Mix well
Salt and pepper to taste
Mixture should have consistency of bred pudding before it is baked. If more moisture is needed, add milk.
Stuff bird or put in a casserole dish. Bake casserole at 350 degrees 45 minutes.
Thanksgiving is here and you need to bring the turkey. Cooking the turkey in a cooking bag for twenty minutes per pound is an almost fool proof way to get the perfect bird. To transport the turkey from your oven to where you are going for dinner, carve the turkey at home. Put the turkey slices in the crock-pot. Cover it with gravy and turn the crock-pot on low. The bird will remain moist and stay warm.
Carving the turkey ahead of time and using the crock-pot is also useful to free up the oven for other casseroles.
This sweet, cinnamon scented dip is great with ginger snaps or your favorite sugar cookie.
Ingredients:
1 8oz package of cream cheese, softened
2 7oz jars of marshmallow cream
1 15oz can pumpkin
1 teaspoon of cinnamon
1/4 cup brown sugar
Cooking instructions:
1. With a mixer, beat together cream cheese and marshmallow cream and brown until smooth
2. Add pumpkin and cinnamon. Mix well.
3. Cover and chill until serving
Here is a great salmon spread for crackers or rye bread that you can make in your food processor or blender.
Ingredients:
¼ cup fresh parsley
1 small onion
16 ounces of salmon filet
8 ounces of cream cheese
3 tablespoons of lemon juice
1 tablespoon horseradish
2 teaspoons dill
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce.
Salt and Pepper
Directions:
Mince parsley in the food processor, then set aside in a small bowl. Mince the onion, and then add the remaining ingredients, turning the processor on and off until well blended, then stir the mixture until it becomes smooth. Transfer the pate to a small bowl, and refrigerate overnight. Sprinkle with parsley before serving.
I know, it sounds weird, but the combination of the crispy crunchy texture and the tart taste makes it something to be experienced.
Ingredients:
8 slices sourdough bread
3 Tbsp butter, softened
¼ cup sour cream
2 pears, thinly sliced
½ cup shredded havarti cheese
½ cup crumbled cheese
Directions:
Preheat your Panini grill, then combine the cheeses in a bowl. Spread sour cream on each slice of bread (one side). Spread the cheese mixture and place the pears on the sandwiches. Spread butter on each side of the bread, then grill for 2-3 minutes on the Panini grill. Delicious if you don’t mind trying new things!
In a large cooker simmer chunks of chicken with crumbly feta, tangy lemon, artichoke hearts and mixed Greek seasonings. Toss in your favorite pasta and you have a gourmet meal that takes just minutes to make. Ingredients* 1 pound uncooked pasta* 2 tablespoon olive oil
* 2 cloves garlic, crushed
* 1/2 cup chopped red onion
* 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 large tomato, chopped
* 1/2 cup crumbled feta cheese
* 3 tablespoons chopped fresh parsley
* 2 tablespoons lemon juice
* 2 teaspoons dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish
Cooking Instructions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the rest of the ingredience. Toss in the cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.
Good food can be more delicious when cooked in glass bake ware. Glass bake ware is the best equipment for cooking casseroles, baking pies, cakes and other goodies. Glass bake ware cooks more evenly than metal pans. It is not porous therfore is safer for storage of acidy foods like lasagna. Easy clean up is another one of the good qualities of glass bake ware. Purchasing glass bake ware in sets is a good way to get the variety of sizes you will need.
Scientists are currently researching the use of oleocanthal, obtained from extra virgin olive oil, as an anti inflamitory. Inflammation is how the body reacts to injury and infection. It is not recommended that you drink glasses of olive oil, but making it a daily dietary choice could be helpful. Heating and long storage can lessen the medicinal qualities. It is recommended that when purchasing extra virgin olive oil be sure to check the dates. Whenever possible add the oil after cooking the pasta or chicken.
Stuffed Chicken Bake is easy to prepare and will be a favorite of the family. Cooking this delicious favorite is quick and easy. You will need:
2 Large chicken breasts
1 box of stove top dressing
1 10 oz can of cream soup
1 14 oz can of chicken broth
1 14 oz bag of broccoli
2 cups of shredded cheese
Preheat oven to 350 degrees. Grease a 9×13 pan. Cut chicken breasts into 4 pieces. Slice each piece of chicken down the center, leaving it attached on one side. Mix the dressing with the required amount of liquid to soften. Mix in seasoning. Stuff each chicken piece with the dressing an set in the pan. Cover the chicken with the broccoli. Mix the soup and chicken breast until blended. Pour over the broccoli and chicken. Cover and bake 30 minutes. Take the cover off and bake for 20 minutes. Cover with cheese and bake until cheese is melted. Serves 8.
