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Post by stealth3si on Nov 6, 2009 22:11:43 GMT -5
Easiest Brown Gravy Ever
Prep Time: 5 Min Cook Time: 15 Min Ready In: 20 Min
Ingredients
* 1 (10.75 ounce) can cream of mushroom soup * 1 (10.25 ounce) can beef gravy * 1 1/4 cups Marsala wine * 1/4 teasthingy kosher salt, or to taste
Directions
Whisk together the mushroom soup, beef gravy, and Marsala wine in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Season to taste with kosher salt before serving.
10 servings
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Post by Squishlyn on Nov 7, 2009 2:34:38 GMT -5
11/7 -
Cranberry Sauce
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Post by greyhoundlover on Nov 7, 2009 5:23:03 GMT -5
Cranberry Sauce Print Options Print (no photos) Print (with photos) Ingredients 1 cup (200 g) sugar 1 cup (250 mL) water 4 cups (1 12-oz package) fresh or frozen cranberries Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice. Method 1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
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Post by numapla on Nov 7, 2009 6:07:17 GMT -5
You will need to combine in a saucepan, 1 12oz. bag of cranberries, 1 C. Cabernet Sauvignon, 1 C. sugar, 2 tsp. finely grated tangerine zest and a 3" cinnamon stick. Cook stirring and bring too a boil then reduce heat and simmer 10-15 minutes. Remove from heat and discard the cinnamon stick. Serve warm or cool.
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Post by warriormom09 on Nov 7, 2009 7:19:06 GMT -5
Pineapple-Orange Cranberry Sauce
Nutritional Info Fat: 2.7g Carbohydrates: 30.4g Calories: 146.9 Protein: 0.5g
Ingredients 1 can (16-oz) whole berry cranberry sauce 1 can (11 oz) mandarin oranges, drained 1 can (8-oz) crushed pineapple, drained 1/4 cup chopped pecans, toasted
Directions
Toast the pecans. Combine all cans and toss in pecans just before serving. Refrigerate leftovers.
Makes approximately 8 servings at 1/3 cup each.
*** Note: To toast pecans, place in a single layer on a baking sheet and bake at 350 degrees F for 6-8 minutes. Stir them a few times while baking.
This goes well with Thanksgiving dinner or similar style meal.
Number of Servings: 8
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Post by izonu on Nov 7, 2009 8:57:23 GMT -5
Cranberry Sauce Extraordinaire
Ingredients 1 cup water 1 cup white sugar 1 (12 ounce) package fresh cranberries 1 orange, peeled and pureed 1 apple - peeled, cored and diced 1 pear - peeled, cored and diced 1 cup chopped dried mixed fruit 1 cup chopped pecans 1/2 teasthingy salt 1 teasthingy ground cinnamon 1/2 teasthingy ground nutmeg
Directions In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
This mixture can even be poured over a block of cream cheese and served with crackers for a fun holiday appetizer."
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Post by jennlk84 on Nov 7, 2009 8:58:46 GMT -5
Cranberry Sauce allrecipes.com/recipe/cranberry-sauce-i/Detail.aspxIngredients * 1 cup white sugar * 1 cup orange juice * 1 (12 ounce) package fresh cranberries Directions 1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.
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Post by ybnrml2 on Nov 7, 2009 10:58:31 GMT -5
Apricot Cranberry Sauce
Ingredients
* 1 12-oz. pkg. fresh cranberries, chopped * 1/2 cup sugar
* 1/2 cup apricot preserves * 1/3 cup water
Instructions
1. Combine all of the ingredients in a medium-size saucepan. Bring to a boil, reduce to low, and simmer until the cranberries are tender and the sauce begins to thicken. (It will continue to thicken as it cools.) Makes 2 cups.
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Post by siinnderella on Nov 7, 2009 15:57:35 GMT -5
Spicy Cranberry Sauce
Servings Serves 8
Ingredients 1 orange, peeled, pith removed, juiced 1⁄2 lemon, peeled, pith removed, juiced 1 12-ounce package cranberries 1⁄2 large red onion, finely diced 2 cups port 2-inch knob ginger, peeled and julienned 3 tablesthingys dark brown sugar 11⁄2 teasthingys kosher salt Freshly ground white pepper 1⁄2 teasthingy ground cinnamon 2 tablesthingys Grand Marnier
Cooking Instructions Julienne the orange and lemon peel. Heat citrus juices in a small saucepan, add peel, and cook until soft, about 10 minutes. Set aside.
In a medium saucepan, cook the cranberries, onion, port, ginger, brown sugar, salt, pepper, and cinnamon over medium heat, stirring occasionally, until thick, about 15 minutes. Stir in the Grand Marnier, citrus peels, and juice. Set aside to cool, and serve at room temperature.
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Post by froggi999 on Nov 7, 2009 16:12:05 GMT -5
cranberry-almond sauce
Ingredients 3/4 cup sugar 1/4 cup honey 1/2 cup water 2 cups fresh cranberries 1/4 cup orange marmalade 1/4 cup toasted sliced almonds Nutmeg Directions In a sauce pot combine the sugar, honey, and water. Bring to a boil, stirring to incorporate the sugar and honey. Boil for 6 minutes. Add the cranberries, return to a boil, reduce the heat and simmer for 3 to 4 minutes, until the cranberries pop, stirring occasionally. Remove from the heat Stir in the marmalade and almonds. Season with nutmeg.
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Post by stealth3si on Nov 7, 2009 22:35:10 GMT -5
Cabernet Cranberry Sauce
Ingredients:
* a 12-ounce bag of cranberries. It's very interesting how those are harvested, but I don't want to "bog" you down with a bunch of extra information. * 1/2 cup cabernet wine; any red wine will do * 1 orange, and we're going to zest the orange. Use a zester. It's a special tool that just tales off the outside layer. See, you don't want any white; that part is bitter. So we need 2 tablesthingys of orange zest. * 1/2 cup orange juice * 1 cinnamon stick
And don't be too shocked, but we are going to put in some salt, a pinch, and also a pinch of cayenne pepper. I know it sounds weird but trust me. Combine the Juice, Wine, and Spices Add a cup of sugar to a sauce pan. Pour in the juice and the wine; add the zest, the cinnamon stick and those spices. And I know you're afraid, but it's really going to wake up those flavors. Add the Fresh Cranberries Bring that up to a simmer on medium heat. When it's simmering, add the cranberries. Now, what's going to happen here is so cool.
I'm going to have the sound turned up so you can hear this. There are no sound effects. These are going to come back up to a simmer, and they are going to start to pop. This is all actual live popping sound.
Under that liquid you can hear them exploding. What you want is for all these to pop and kind of break down. We're going to keep simmering that and eventually, like I said, they're all going to pop, which is the official cranberry term. Let the Cranberry Sauce Thicken This is not as dangerous as it sounds. They don't really splash when they pop. So basically we are just about there, they've simmered, they've popped and they look like this.
It's going to take about 10 minutes. The sauce will also start to thicken. And believe it or not, that's all it is to make cranberry sauce. Cool the Cabernet Cranberry Sauce Once it gets to that stage, we're going to throw in a 1/4 cup of cold water and turn off the heat. Don't worry if a couple berries didn't pop.
They will break down as this sits and cools, and you stir it. Take out the cinnamon stick; we don't want anyone chomping down on that. And as this cools it will get very thick.
There it is in the bowl. Incredibly beautiful, incredibly delicious, very complex flavor with the cinnamon and little bit of red wine.
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Post by GreenConverse on Nov 7, 2009 22:42:15 GMT -5
Persimmon Cranberry Sauce
Ingredients:
* 3/4 lb fresh or frozen cranberries (3 1/2 cups) * 1/4 cup dry red wine * 2 tablesthingys water * 1/2 star anise or 1/4 teasthingy star-anise pieces * 1/2 to 2/3 cup sugar * 3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice
Preparation
Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablesthingys), and discard star anise. Fold in persimmons.
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
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Post by numapla on Nov 8, 2009 7:53:08 GMT -5
Oh no! She is five hours late today. Instead of keeping everyone waiting I will post something.
11/8 -
Apple Pie
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Post by numapla on Nov 8, 2009 7:54:25 GMT -5
RUST (recipe makes one double crust):
2 1/2 cups white flour 2 tbsp. sugar 1/4 tsp. salt 1/2 cup cold butter, broken into small pieces 5 tbsp. cold vegetable shortening 8 tbsp. ice water
* Measure the flour, sugar and salt togetherl. Stir to combine. * Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them. * Add the ice water. Mix until the dough holds together (add a bit more water, if necessary). * Turn the dough onto a lightly floured surface, knead it together, then divide in half. * Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour. * Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter. * Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. * Add filling (see below) * Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
FILLING
1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teasthingy ground nutmeg 1/2 teasthingy ground cinnamon Pinch of salt 8 medium sized apples (a medium apple = about 1 cup) 2 tablesthingys margarine
* Heat oven to 425 degrees. * Peel, core and slice the apples. Try to keep the size of the slices even. * Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. * Stir in apples. * Pour into pastry-lined pie plate. * Dot with margarine. * Cover with top crust and seal the edges. Cut slits in the top. * OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. o Remove foil during last 15 minutes of baking. * Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
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Post by greyhoundlover on Nov 8, 2009 8:26:22 GMT -5
Grandma Ople's Apple Pie 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablesthingys all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water 8 Granny Smith apples - peeled, cored and sliced Directions Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.
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