Ingredients
3 big onions, sliced paper thin
1/2 lb butter
1 T salt
1 T sage
1/2 to 1 tsp pepper
(mom uses more salt and sage)
Preparation
(This is supposed to be for a 20 lb bird, but this is too much for modern 20 lb turkey)
Ingredients 5 cups bread crumbs 3 big onions, sliced paper thin 1/2 lb butter 1 T salt 1 T sage 1/2 to 1 tsp pepper (mom uses more salt and sage) Preparation Cook onions and butter an hour over low heat. Mix dry ingredients together. Stir in butter and onions. Add milk to make moist but not sloppy.
(This is supposed to be for a 20 lb bird, but this is too much for modern 20 lb turkey)
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Source: Bon Appetit, RSVP, September 2002 Ingredients DRESSING 1/4 cup mayonnaise 1/4 cup pure maple syrup 3 T Champagne vinegar or other white wine vinegar 1/2 cup vegetable oil SALAD 1 5-oz bag mixed baby greens (about 10 cups lightly packed) 2 Granny Smith apples, peeled, cored, cut into matchstick-size strips 1/2 cup dried tart cherries 1/2 cup chopped walnuts, toasted Preparation FOR DRESSING
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using). FOR SALAD Toss greens, apples, cherries and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve. Serving: 6 Ingredients 2 cans white beans 1-1/2 lamb chops (or shoulder), cut in cubes 4 boneless pork chops, cut in cubes 1/4 lb pork sausage 1 large onion, chopped 1 16-oz can chopped tomatoes 1/2 cup dry red wine 3 garlic cloves, chopped 1/8 cup parsley, chopped 1 tsp thyme 1 bay leaf bacon grease and olive oil salt and pepper to taste Preparation Brown pork, lamb, and sausage in 1 tsp bacon grease. Set aside. Sprinkle with salt and pepper. Drain on paper towels. Add 1 tsp bacon fat and 1 tsp olive oil to skillet. Saute onion until translucent. Add garlic. Saute 1 minute. Add tomatoes, wine, parsley, thyme, and bay leaf. Stir to blend. Combine onion to mixture with meat in 3 quart pan. Rinse beans and add to meat mixture. Cover with water. Bake at 350 degrees for 1-1/2 hours, covered.
Ingredients 1 lb white navy beans 8 cups cold water 1/2 lb salt pork, sliced 1-1/2 lbs boneless lamb shoulder or leg, cut in 1-inch cubes 4 large pork chops 1/2 lb pork sausage 1/2 tsp salt 1/4 tsp pepper 2 large onions 1 can (1 lb, 12 oz) whole tomatoes 1/2 cup dry red wine 3 garlic cloves, finely chopped 1/4 cup parsley, chopped 1 tsp thyme (add more) 1 bay leaf Preparation Wash and pick over beans. Cover with cold water, soak overnight.
Drain and rinse soaked beans. Cover with cold water, bring to a boil. Skim as necessary. Simmer slowly for about one hour. Drain cooked beans, reserved liquid. In large skillet, fry salt pork until until some of the fat is rendered; reduce. Brown lamb, pork chops, and sausage in pork fat. Remove from skillet with paper towels. Cut into small pieces. Sprinkle with salt and pepper. Drain all but 2 tablespoons of fat from skillet. Add onions and saute until transparent. Add tomatoes, wine, garlic, parsley, thyme, and bay leaf. Combine tomato mixture, drained beans and meats. Spoon into large casserole. Pour reserved bean liquid over mixture just to cover. Bake in 350 degree oven about 1-1/2 hours or until meats are fork tender. Remove bay leaf before serving. (Cook at least 3 hours-- add extra liquid) Ingredients 4 large garlic cloves, minced 2 medium onions, finely chopped 1 Turkish bay leaf or 1/2 California bay leaf 1 tsp dried oregano, crumbled 1 tsp dried hot red pepper flakes 1-1/2 tsp salt 1/2 tsp black pepper 1/4 cup olive oil 1 green bell pepper, cut into 1/4-inch dice 2 T tomato paste 1-1/2 cups dry red wine 1 28- to 32-oz can whole plum tomatoes, drained, reserving juice, and chopped 1 cup bottled clam juice 1 cup chicken broth 1 1-lb king crab leg, thawed if frozen 18 small 2-inch hard-shelled clams (1-1/2 lb) such as littlenecks, scrubbed 1 lb skinless red snapper or halibut filets, cut into 1-1/2-inch pieces 1 lb large shrimp (16/20), shelled-- tails and bottom segment of shells left in tact-- and deveined 3/4 lb sea scallops, tough muscle removed from side of each if necessary 1/4 cup fresh flat-leaf parsley, finely chopped 3 T fresh basil, freshly chopped Garnish: shredded fresh basil leaves and small whole leaves Accompaniment: focaccia or sourdough bread Preparation Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes. Transfer opened clams to a bowl with tongs or a slotted spoon. Discard any unopened clams after 10 minutes. Lightly season fish fillets, shrimp, and scallops with salt and add to stew. Simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
Serve cioppino immediately in large soup bowls. The Goal: We wanted to make a better onion soup-- a dark, rich broth, intensely flavored by a plethora of seriously cooked onions, covered by a broth-soaked crouton with a cheesy, crusty top-- and we wanted to make it in record time. The Solution: Create a "cheaters" broth with canned beef and chicken broths and wine. Choose red onions for subtle complexity and nuance, and caramelize them for maximum flavor. Use fresh parsley, thyme, and a bay leaf to round out flavors and impart freshness. To prevent the crouton from getting too soggy, place it atop the soup, so only the bottom is submerged. For the cheese-- the raison d'etre of French Onion Soup-- we like a combination of pungent Swiss cheese topped with subdued Italian Asiago or Parmesan. Tie the parsley and thyme sprigs together with kitchen twine so they will be easy to retrieve from the soup pot. Slicing the baguette on the bias will yield slices shaped to fill the mouths of the bowls. Ingredients 2 T unsalted butter 5 medium red onions (about 3 lbs), sliced thin Table salt 6 cups low-sodium chicken broth (canned) 1-3/4 cups low-sodium beef broth (canned) 1/4 cup dry red wine 2 sprigs fresh parsely 1 sprig fresh thyme 1 bay leaf 1 T balsamic vinegar Ground black pepper 1 baguette, cut on the bias into 3/4-inch slices (2 slices per serving) 4-1/2 oz Swiss cheese, sliced 1/16-inch thick 3 oz grated Asiago cheese Preparation Melt butter in large soup kettle or Dutch oven over medium-high heat; add sliced onions and 1/2 tsp salt and stir to coat onions thoroughly with butter. Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30 to 35 minutes. Stir in the chicken and beef broths, red wine, parsley, thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen brown bits, and bring to simmer.
Simmer to blend flavors, about 20 minutes, and discard herbs. Stir in balsamic vinegar and adjust seasonings with salt and pepper. (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese). To serve, adjust oven rack to upper middle position; heat broiler. Set serving bowls on baking sheet and fill each with about 1-1/2 cups soup. Top each bowl with two baguette slices and divide Swiss cheese slices, laying them in a single layer, if possible, on bread. Sprinkle with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, about 10 minutes. Cool 5 minutes and serve. Source: Bon Appetit, Entertaining Made Easy, December 1998 Ingredients 8 cups canned fat-free chicken broth 1 7-8 lb stewing chicken, cut into 8 pieces 1/8 cup chopped onion 1 carrot, peeled, thinly sliced 1 celery stalk, sliced 1 T (1/4 stick) butter 1/2 cup sliced mushrooms (optional) 1/2 T fresh lemon juice 4 oz dried wide egg noodles 1/8 cup finely chopped fresh parsley Preparation Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.
Using tongs, transfer chicken to large bowl. Cook chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off chicken broth. Return broth to simmer. Add onion, carrots, and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing). Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper. Servings: 6 Ingredients 1/2 cup onion, chopped 2 T olive oil 1 T butter 1-1/2 cups arborio rice 1/2 cup white wine 3-1/2 cups chicken broth 1/2 cup sun-dried tomatoes, chopped 1/2 tsp dried thyme 8 oz sliced mushrooms 4 oz black olives, sliced 1/2 cup shredded Parmesan cheese and/or Gruyere* (add more) Preparation Melt butter in pressure cooker over medium heat. Add oil and rice. Stir to completely coat rice. Add broth and tomatoes.
Lock lid and heat over high to high pressure, reduce heat to maintain pressure. Cook 6 minutes. Remove from heat, slowly reduce pressure and remove cover. Stir in mushrooms, olives, and cheese. (Also added green peas and roasted red peppers) Cover and let stand a few minutes. Serves: 4 Because the spiciness of jalapenos varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from the chiles that are cooked in the rice. Use an oven-safe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided saute pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven-safe lid. Vegetable broth can be substituted for chicken broth. Ingredients 2 medium ripe tomatoes, cored and quartered 1 medium onion, preferably white, peeled, trimmed of root end and quartered 3 medium jalapeno pepper 2 cups long grain white rice 1/3 cup canola oil 4 clove minced garlic or pressed through a garlic press (about 4 tsp) 2 cups low-sodium chicken broth 1 T tomato paste 1-1/2 tsp table salt 1/2 cup fresh cilantro leaf, minced 1 lime, cut into wedges for serving Preparation Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapenos and discard; mince flesh and set aside. Mince remaining jalapeno, including ribs and seeds; sent aside.
Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1-1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed oven-safe 12-inch straight-sided saute pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 to 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapenos; cook, stirring constantly, until fragrant, about 1-1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeno with seeds to taste. Serve immediately, passing lime wedges separately. Source: Sandy Ingredients 6 medium red potatoes 1 tsp salt 3 or 4 green onions, chopped 1 cup grated cheese and an additional 1/2 cup 1 stick butter 2 cups sour cream 1 tsp pepper Preparation Boil potatoes with skin. Cool. Peel and grate (large grater). Melt butter. Add sour cream and onion and heat through. Add potatoes, salt and pepper, and 1 cup cheese and stir. Put in 8x12 inch casserole dish. Sprinkle 1/2 cup cheese on top. Cover and refrigerate 6 hours or overnight. Bake at 350 degrees for 45 minutes uncovered. (To make more, make 1/2 more and use 9x13 pan).
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