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Archive for November, 2008

Banana Sour Cream Bread

banana-sour-cream-bread

Banana Sour Cream Bread

INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

This recipe found at Banana Sour Cream Bread

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old-fashioned-bread-stuffing

Old Fashioned Bread Stuffing

Ingredients
3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 TBSP butter
1/2 tsp. sage
oysters (optional)
mushrooms (option)

Directions
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.

The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).

Remove insides for later use or discard. Keep water and put aside.

Preheat oven to 350 degrees.

Chop onion and celery and place into food processor until minced.

Melt 2-3 tablespoons of butter in large saucepan.

Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you\’ve chopped, you may have to saute the onion and celery in two parts.

Once cooked, pour the onion/celery mixture directly over the dried out bread.

Pour 1/2 tsp. sage over bread/onion/celery mixture.

Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.

Mixture thoroughly and smell/taste for perfect stuffing.

If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.

If you are using oysters, add them now.

Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.

Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.

If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.

Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

This recipe was found Old Fashioned Bread Stuffing

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cornbread-stuffing

Caramelized Onion and Cornbread Dressing

Ingredients
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
A handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it’s well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

This recipe found here Caramelized Onion and Cornbread Dressing

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marinated-butternut-squash

Marinated Butternut Squash: Scapece Di Zucca

Ingredients
2 medium butternut squash, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves
Directions
Preheat oven to 450 degrees F.

Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets.

Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.

This recipe was found at Marinated Butternut Squash

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Vodka Soup with Mushrooms

vodka-soup  

Vodka Soup with Mushrooms
INGREDIENTS
1 (14.5 ounce) can chicken or vegetable broth
1 (15 ounce) container BUITONI® Refrigerated Vodka Sauce
1 cup half-and-half
2 cups sliced mushrooms
2 tablespoons thinly sliced fresh basil leaves

DIRECTIONS
Combine broth, sauce and half-and-half in medium saucepan. Cook over medium-high heat. When soup begins to simmer, add mushrooms; cook, stirring occasionally, for 5 minutes. Stir in basil.

FOOTNOTE
Tip: For a lighter version, use 1 cup whole milk in place of half-and-half.

This recipe found at Vodka Soup with Mushrooms

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Cheesy Chicken Rolls

Cheesy Chicken Rolls
Prep: 15 min.
Bake: 20 min.

1/2 cup shredded low-fat mozzarella cheese
1 2-1/2-ounce jar sliced mushrooms, drained
1/4 cup plain low-fat yogurt
1 tablespoon snipped chives
1 tablespoon snipped parsley
1 tablespoon chopped pimiento
4 small boneless skinless chicken breast halves (12 ounces total)
1 tablespoon fine dry bread crumbs
1/8 teaspoon paprika
1 tablespoon plain low-fat yogurt

Directions
1. For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento.

2. Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.

3. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 2-quart square baking dish.

4. Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350 degree F oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings.

This recipe was found at Better Homes & Gardens: Cheesy Chicken Rolls

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