Thanksgiving Menu for Two

Thanksgiving Menu for Two

Author Unknown:

This meal was actually so much fun for me to make. I haven't done a plating for just one or two since working in a restaurant, but I fell right back into the groove. Seasoning for just one or two is so much easier and exacting than trying to precisely season a dish for 6 or more. I took liberties here that I'm not able to when cooking for so many. I tried to make each dish stand on it's own with distinctive seasonings for each.

So, what does this menu look like?

Cornish Hens in Apricot and Cranberry Glaze

Sourdough Stuffing with Caramelized Onion, Shallot and Roasted Garlic

Basil, Butter and Mint Baby Carrots

Green Beans with Walnuts

Walnut Tartlets and Pumpkin Ice Cream

I think I got everything but the corn in there--and that would be easy enough to take care of with a quick pan of cornbread, but I really didn't think this meal needed anything else.

Cornish Hens in Apricot and Cranberry Glaze

2 Cornish hens 1 1/4 lbs (20 oz) each
2 orange wedges
2 whole cloves
olive oil
salt and pepper
1 tablespoon each cranberry jelly and apricot preserves
1 tablespoon chicken stock

Rinse hens and pat dry. Place in a shallow roasting pan--a rack works best--and brush with olive oil. Salt and pepper lightly. Stud each orange wedge (1/8 of an orange each works best) with a single clove. Stuff the hens with the studded orange wedges. Tent loosely with foil and bake in a 350 degree F oven for one hour total. Remove foil after a half hour so hens will brown.

Combine the cranberry jelly and apricot preserves with the stock. Mix well and brush the hens with this during the last 10 minutes of cooking time.

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Sourdough Stuffing with Caramelized Onion, Shallot and Roasted Garlic
This turned out even more delicious than I had imagined.

1 1/2 cups sourdough bread cubes
1 small onion--thinly sliced
2 cloves roasted garlic (20 minutes at 350 degrees F)
1 small shallot--thinly sliced
1 tablespoon olive oil
1/2 cup chicken stock
1/4 tsp ground sage
1/4 tsp dry thyme

Toast bread cubes in a large non-stick pan over medium-high heat until lightly brown and dry-about 5 minutes. Caramelize onion and shallot with a small amount of olive oil in a small pan over medium heat. This takes about 10 minutes. Push the garlic from the peels and mash well. Add to the onions and shallot. Toss onions, shallot and garlic with bread cubes and moisten with stock. Put into a small baking dish and bake for 30 minutes at 350 degrees F.

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Basil, Butter and Mint Baby Carrots
Of all the dishes in this meal, these were my favorite. The combination of basil and mint is delicious!

1 cup fresh baby carrots
2 tablespoons butter
pinch each of dry basil and dry mint (fresh would be awesome--one leaf of each, minced would suffice)
salt and pepper

Cook carrots in boiling salted water until tender--about 15 to 20 minutes. Drain well and keep warm. Toss with butter, mint and basil. Season to taste with salt and pepper.

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Green Beans with Walnuts
1 cup fine green beans frozen or fresh
2 tablespoons walnuts
olive oil
1 tablespoon lime juice
salt and pepper

Thaw beans if frozen, or cook until desired doneness if fresh. Toss with a drizzle of olive oil, walnuts and lime juice. Heat through. Season with salt and pepper.

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Walnut Tartlets and Pumpkin Ice Cream
1/3 cup brown sugar
1/3 cup light corn syrup
2 tablespoons butter
1 egg
1/4 teaspoon vanilla extract
pinch salt
1/3 cup crushed walnuts

Stir together until well blended.

crust:
4 tablespoons butter
3/4 cup flour
pinch salt
cold water--about 2-3 tablespoons

Cut butter and flour together until crumbly. Add water a little at a time until a dough forms. Roll out and cut with a large biscuit cutter. Place rounds into large muffin tins--not the regular cupcake size--top with 2-3 tablespoons of walnut mixture. Bake at 350 degrees F for 20-25 minutes until golden brown. Serve with store-bought pumpkin ice cream.

Cape Cod Stew (Crock-Pot)

Cape Cod Stew (Crock-Pot)
Serves 8

Ingredients:
Ingredients
2 pounds uncooked, cleaned and de-veined shrimp
2 pounds fresh cod fish (or other fish)
1 pound mussels or hard shelled clams
3 uncooked lobsters (1.5 to 2.5 pounds each)
1Ž2 cup chopped carrots
1Ž2 cup chopped onions
2 teaspoons crushed or minced garlic
2 1-pound cans of chopped tomatoes
4 cups beef broth
4 bay leaves
1Ž2 cup chopped cilantro
1 teaspoon dried thyme
2 tablespoons sea salt
2 teaspoons lemon juice
1Ž2 teaspoon saffron

Directions:
Directions
In a bowl, cut shrimp and fish into bite size chunks and place in refrigerator. Remove lobster tails and claws and chop tail into 2-inch pieces. Separate claws at the joints and place in a large bowl. Add mussels or clams to bowl and set aside in refrigerator.
In stoneware, combine all other ingredients, cover, place in the slow cooker heating base and cook on Low for 7 hours.
Add the seafood, cover, place in slow cooker heating base, and cook on High for 45 minutes to 1 hour or until seafood is just cooked through.

Country Scalloped Potatoes (Crock-Pot)

Country Scalloped Potatoes (Crock-Pot)

Ingredients:
6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese, shredded
1/2 cup fresh Italian parsley, minced
10 button mushrooms, thinly sliced
1/2 cup milk
1/2 cup butter, melted
1/2 teaspoon paprika
1/2 tsp black pepper
1/2 teaspoon salt

Directions:
Lightly grease the stoneware. Alternate layers of potatoes, onions, cheese, parsley and mushrooms in the stoneware. In a small bowl, combine the milk, butter, paprika, pepper and salt. Pour this mixture over the ingredients in the slow cooker. Cover cook on Low for 7 to 9 hours or on High for 3 to 4 hours.

Stuffed Green Bell Peppers (Crock-Pot)

Stuffed Green Bell Peppers (Crock-Pot)

Serves 5

Ingredients:
Ingredients
1 can (15-oz.) red kidney beans, drained and rinsed
1 package (10-oz.) frozen corn
1 can (14 1/2 -oz.) diced tomatoes
1/4 cup salsa
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-fat Cheddar cheese, shredded
5 green bell peppers, tops removed and seeded

Directions:

Combine all ingredients, except 1/4 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in stoneware. Cover and cook on LOW 6-8 hours (HIGH: 3-4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking

Curry Chicken (Crock-Pot)

Curry Chicken ( Crock-Pot)

Ingredients

4-6 chicken thighs or boneless skinless, chicken breasts
2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish
1/3 cup raisins
1 shallot, thinly sliced
1 tablespoons olive oil
fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1/2 teaspoon curry powder
1 teaspoon cumin
1/2 teaspoon whole cloves
3/4 cup chicken stock
1 tablespoon cider vinegar
1/4 teaspoon cayenne pepper (optional)
salt and pepper
lemon juice
Hot cooked jasmine rice

Directions

1. Rinse, dry, and season the chicken with salt and pepper.
2. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
3. Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.
4. Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.
5. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.

6. Turn Crock-Pot® slow cooker to High and cook for 3 - 3 1/2 hours.
7. Serve over jasmine rice. Top with the reserved peaches as a garnish.

Serves: 4-6
Size: 3-6 quarts

Roasted Veggie Lasagna [Diabetes-Friendly]

Roasted Veggie Lasagna Recipe
Submitted by jgarvie

Makes 8 servings

health info. according to the recipe Nutritional Analysis: 1 piece equals 361 calories, 15 g fat (6 g saturated fat), 31 mg cholesterol, 820 mg sodium, 40 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1 fat.

Ingredients
1 pound eggplant, sliced into 1/4 inch rounds
1/2 pound mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices

2 sweet red pepper, cut lengthwise into 6 pieces each

3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
15 ounce reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
26 ounce spaghetti sauce
12 lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil
2 cups spinach

Directions

1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Chicken and Dumplings [Diabetes-Friendly]

Chicken and Dumplings - Crockpot Recipe
Submitted by coneybandita

Makes 8 servings

Diabetic Receipe

Ingredients
2 cups chopped carrots
2 cups chopped potatoes
1 cups chopped parsnips
1 clove garlic, minced
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken, cut into 1-inch pieces
1 can chicken broth (14oz)
1 can cream of chicken soup (condensed)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

Directions

1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic,bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.

Sweet Potato and Butternut Squash Soup

Sweet Potato and Butternut Squash Soup

By MARTHA ROSE SHULMAN

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

1 tablespoon canola oil

1 small onion, chopped

1 tablespoon minced fresh ginger

1 pound butternut squash, peeled and diced

1 pound sweet potatoes, peeled and diced

1 medium-size Yukon gold or russet potato, peeled and diced

6 cups water, chicken stock, or vegetable stock

Salt to taste

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Yield: Serves 6

Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

Nutritional Information per Serving:

Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g;

Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)

Chicken For One [Diabetes-Friendly]

Chicken For One (Diabetic-Friendly) Recipe
Submitted by lovinlinn

Makes 1 serving

Chicken recipe for one that is diabetic-friendly

Ingredients

3 oz chicken breast half, boneless, skinless

2 tbl Italian dressing, diet

Directions

1. Marinate chicken in dressing overnight in covered casserole.

2. Bake for one hour at 350 degrees.

3. No additional seasonings are necessary.

4. Very tender and juicy.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 114.4g
Amount Per Serving
Calories
247
Calories from Fat
131
% Daily Value*
Total Fat
14.6g
22%
Saturated Fat
3.0g
15%
Cholesterol
95mg
32%
Sodium
82mg
3%
Total Carbohydrates
3.0g
1%
Sugars
2.4g
Protein
24.7g
Vitamin A 1% * Vitamin C 0%
Calcium 1% * Iron 7%
* Based on a 2000 calorie diet

Cranberry Parker House Rolls

Cranberry Parker House Rolls

By MELISSA CLARK

FOR THE ROLLS:

1 1/4-ounce package dry active yeast

3 tablespoons plus 1 pinch sugar

1 cup milk at room temperature

2 large eggs, lightly beaten

5 cups all-purpose flour

1 tablespoon kosher salt

1/2 cup (1 stick) unsalted butter, cubed and at room temperature

Nonstick cooking spray

FOR THE CRANBERRY BUTTER:

4 cups (1 pound) fresh cranberries

1 cup sugar

2 cups (1 pound) unsalted butter, softened.

1. Use an electric mixer, fitted with dough hook if possible, or a paddle. In mixer's bowl, combine yeast with 1/4 cup tepid water and a pinch of sugar. Stir until yeast dissolves; let stand until mixture gets foamy, about 10 minutes.

2. Add milk, eggs and remaining 3 tablespoons sugar. Mix on a low speed until mixture is combined.

3. Add flour 1/2 cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and mix until dough comes together in a ball, 3 to 5 minutes. With mixer running at a medium speed, add cubes of butter one at a time. Mix until butter is completely incorporated, and dough is glossy and comes away from sides of bowl, about 5 minutes.

4. Spray a bowl with nonstick cooking spray. Form dough into a loose ball and place it in bowl. Lightly spray plastic wrap and cover dough loosely with it. Allow dough to rest at room temperature for 2 1/2 hours, or until it has doubled in size.

5. While dough is rising, make cranberry butter. Place cranberries in a medium saucepan over a low heat. Add 1/2 cup water and sprinkle in the sugar. Simmer, stirring occasionally, for 30 minutes or until berries are mushy and water evaporates. Transfer to a bowl to cool.

6. Place softened butter in bowl of an electric mixer and beat on a low speed with paddle attachment. Add cranberries and beat until well combined. Keep butter covered with plastic wrap at room temperature until ready to use.

7. Lightly spray 2 (12-cup) muffin tins with nonstick cooking spray. When dough has doubled in size, turn it out onto a lightly floured surface and divide into 8 equal pieces. Roll each eighth into a 6-inch-long cylinder. Set one aside and cover remaining 7 cylinders with plastic wrap to prevent drying while you work.

8. Cut first cylinder into 6 equal round pieces about 1 inch thick. Roll each piece of dough into a ball and flatten with your hands into a 2 1/2-inch round. Spread a generous amount of cranberry butter (about 2 teaspoons) on the face of each round and place each in a muffin cup, butter side up. Repeat this process with second cylinder of dough, this time placing the rounds butter side down on top of rounds in tin. Using your thumb, gently press center of each roll, making an indentation in middle. Place a dot of cranberry butter in each indentation. Repeat with remaining dough. Loosely cover muffin tins with plastic wrap.

9. Allow rolls to rise until tops are puffed up to edge of muffin tin, about 30 minutes. Meanwhile, preheat oven to 350 degrees. Uncover and bake rolls until golden brown, about 30 minutes. Turn rolls out of muffin tins and brush tops with more cranberry butter. Serve warm with additional cranberry butter on the side.

Yield: 24 rolls.

To make ahead: Assemble rolls in muffin tins and refrigerate, covered, overnight. Let them stand at room temperature until puffed, 2 to 3 hours, then bake as directed. Or assemble rolls in muffin tins and freeze, covered, for up to 2 weeks. Defrost rolls in refrigerator for 8 hours, or overnight. Let stand at room temperature until puffed, about 2 to 3 hours, then bake as directed.

Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds

Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds

FOR THE VINAIGRETTE:

1 teaspoon Dijon mustard

1/2 teaspoon salt

2 tablespoons apple cider vinegar

1 tablespoon applesauce

1/3 cup olive oil

FOR THE SALAD:

4 cups savoy cabbage, sliced as thinly as possible

1 large bunch red radishes

3 or 4 Granny Smith apples

1 lemon, juiced

1 teaspoon mustard seeds

1/2 cup walnuts, toasted and chopped

Salt and black pepper to taste.

1. Make vinaigrette: In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until dressing emulsifies. Set aside.

2. Make salad: Put cabbage in a large bowl. Using the shredding blade of a food processor or a box grater, shred radishes until you have 1 cup. Add to bowl.

3. Core apples and shred in food processor or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.

4. When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Yield: 6 servings.

Traditional Supper Stuffing with Cider Gravy

Traditional Supper Stuffing with Cider Gravy

Ingredients

* 4-5 cups farmhouse-style crusty bread, cut into 1-inch cubes

* 1 teaspoon poultry seasoning, 1/3 palmful

* 6 tablespoons butter, divided
* 4 McIntosh, Golden Delicious, Gala or Honey Crisp apples
* 2 onions, chopped into bite size pieces
* 6 ribs celery from the heart, chopped into bite sized pieces
* 1 fresh bay leaf
* Salt and pepper
* A handful flat-leaf parsley, chopped
* 2 pounds roast turkey breast, 3 slices - inch thick from the deli counter, cut into bite sized cubes
* 4 cups chicken stock, divided
* 3 tablespoons all-purpose flour
* 1 cup apple cider

Directions

Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.

Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces.

Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock.

While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes.

Serve stuffing doused with 1/2 cup gravy.

Thai Chicken Satay with Spicy Peanut Sauce

Thai Chicken Satay with Spicy Peanut Sauce

Ingredients

* 3 tablespoons lime juice
* 3 tablespoons canola oil
* 2 teaspoons reduced-sodium soy sauce
* 2 teaspoons fish sauce (see Ingredient note)
* 1/2 teaspoon crushed red pepper
* 1 pound chicken tenders
* Spicy Peanut Sauce (recipe follows)

Directions

To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.

Preheat grill to high.

To grill chicken and serve: Thread each chicken tender onto a wooden skewer (see Tip). Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce for dipping.

To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.)Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.

Nutrition Facts

Nutritional Analysis

Per serving

Calories 184

Carbohydrate Servings 0

Carbohydrates 4 g

Protein 20 g

Fat 8 g

Saturated Fat 2 g

Cholesterol 49 g

Monounsaturated Fat 2 g

Dietary Fiber 1 g

Sodium 330 mg

Potassium 32 mg

Exchanges 3 very lean meats, 1 fat | 0 Carbohydrate Servings

Nutrition Bonus
Selenium (28% daily value).

Cappuccino Bread Pudding

Cappuccino Bread Pudding

Recipe #338144

By: Annacia

A decadent old-time dessert gets a delicious bolt of espresso flavoring!

SERVES 6 -8

Ingredients:

FOR CUSTARD

* 1/2 cup brewed espresso or strong coffee
* 1/2 cup sugar, plus
* 2 tablespoons sugar
* 6 large whole eggs
* 4 large egg yolks
* 3 cups half-and-half
* 3 cups day-old egg bread, 1-inch cubes
* 1/3 cup sliced almonds, if desired (optional)

FOR CARAMEL SAUCE

* 1/2 cup sugar
* 1/4 cup water
* 3/4 cup heavy cream
* 2 tablespoons unsalted butter

TOPPING

* whipped cream, flavored with cinnamon

Directions

1. Make custard:.

2. In a small saucepan combine espresso or coffee and 2 tablespoons sugar and boil until reduced to about 1/4 cup.

3. Cool syrup.

4. In a large bowl whisk together whole eggs, egg yolks, remaining 1/2 cup sugar, half-and-half and syrup.

5. Preheat oven to 325°F.

6. Spread bread cubes in a 9-inch square baking dish and sprinkle with almonds if using.

7. Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes.

8. Put baking dish in a larger pan and add enough water to pan to reach halfway up sides of dish.

9. Bake bread pudding in middle of oven 55 minutes, or until golden brown and center is set.

10. Make caramel sauce:.

11. In a small heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved.

12. Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel.

13. Remove pan from heat and add cream slowly (mixture will.

14. bubble up).

15. Cook sauce over low heat, stirring, until smooth and caramel is dissolved.

16. Add butter and stir until melted.

17. Serve bread pudding with warm caramel sauce and cinnamon whipped cream.

Serves 6 to 8.

Chicken and Zucchini Casserole

Chicken and Zucchini Casserole

Recipe #338148

By: ARicePatty

This is my mom's recipe, she loves garlic, so it's heavily flavored in garlic! This is great served with garlic bread. For veg meal, leave out chicken and add squash. Prep time is a guess.

SERVES 8 , 1 Casserole

Ingredients

* 4 cups zucchini, with skin and quartered
* 3/4 cup carrot, grated
* 1/2 cup onion, diced
* 1/2 cup sour cream
* 10 ounces cream of chicken soup
* 2 1/2 cups prepared stuffing, Partridge Farm
* 1/2 cup butter, divided
* 1 1/2 cups cheddar cheese, shredded
* 8 boneless skinless chicken breasts
* 3 tablespoons garlic, minced

Directions

1. Cook chicken, rinse and cut into strips or chunks - your preference.

2. Cook zucchini low - medium heat until tender with 1/2 stick of butter.

3. Remove from stove.

4. In large mixing bowl add zucchini, carrots, onions, sour cream, cream of chicken soup, chicken, garlic and cheddar cheese, mix well.

5. Add 1/2 cup stuffing and mix well.

6. Pour mixture into a greased 13 x 9 baking pan.

7. In same frying pan used for zucchini, heat 1/2 stick and 2 cups of stuffing, mixing well.

8. Spread stuffing over casserole.

9. Bake for 1 hour at 350 degrees.

10. Serve with garlic bread and salad if desired.

Recipe makes 8 servings

Nutrition Facts:

Serving Size 1 (351g)

Calories 513
Calories from Fat 275 (53%)
Amount Per Serving %DV
Total Fat 30.6g 47%
Saturated Fat 15.7g 78%
Monounsaturated Fat 9.3g
Polyunsaturated Fat 3.1g
Trans Fat 0.0g
Cholesterol 130mg 43%
Sodium 883mg 36%
Potassium 631mg 18%
Total Carbohydrate 22.1g 7%
Dietary Fiber 3.0g 11%
Sugars 3.7g

Protein 37.1g 74%

Mamie Eisenhower's Favorite Million Dollar Fudge

Mamie Eisenhower's Favorite Million Dollar Fudge

Recipe #338155

By: BecR

This is also known as White House Fudge, Mamie's Fudge, Mrs. Eisenhower's Fudge, Million Dollar Fudge, and Mamie's Million Dollar Fudge.

SERVES 20 , 4 pounds (change servings and units)

Ingredients

* 4 1/4 cups granulated sugar
* 1 pinch salt
* 1 2/3 cups evaporated milk (one 12 ounce can)
* 2 tablespoons butter
* 2 cups semisweet chocolate pieces
* 3 (4 ounce) semi-sweet chocolate baking squares
* 1 pint marshmallow creme (two 7 1/2 ounce jars)
* 1 teaspoon vanilla extract
* 2 cups chopped pecans

Directions

1. In a large saucepan, combine the sugar, salt, milk, and butter. Bring to a vigorous boil, stirring often; then reduce heat and simmer 6 minutes, stirring continuously.

2. Meanwhile, place the chocolate, Marshmallow Creme and vanilla into a large bowl. Gradually pour boiling syrup over the chocolate-marshmallow mixture and beat until chocolate is melted. Stir in nuts.

3. Pour into a buttered pan ( I used a buttered 11 x 16-inch jellyroll pan) and store in a cool place several hours to harden before cutting into 1-inch squares.

4. Store in a covered tin; keeps up to 6 months in a cool place.

Red Beans and Rice [Diabetes-Friendly]

Red Beans and Rice - Alton Brown

Recipe #338162 | 3 hours | 30 min prep | add private note

By: DrGaellon
Nov 18, 2008

From "Good Eats," episode "American Classics III". Use Pickled Pork - Alton Brown to make this. If you don't have time to make your own pickled pork, you can use unsmoked slab bacon, cut into chunks.

SERVES 8 (change servings and units)

Beans

* 2 tablespoons vegetable oil
* 1 onion
* 2 green bell peppers
* 3 celery ribs
* 2 teaspoons kosher salt
* 1 teaspoon black pepper
* 5 garlic cloves, minced
* 3/4 lb pickled pork or unsmoked thick slab bacon
* 3 bay leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon cayenne pepper
* 1 teaspoon hot sauce
* 1 lb dried red kidney beans, picked and sorted
* 2 quarts water

Rice

* 3 cups boiling water
* 1 1/2 tablespoons unsalted butter
* 2 cups basmati rice
* 1/2-1 teaspoon kosher salt

Directions

1. Place a 7 quart cast iron Dutch oven over medium-high heat. Add oil and heat until shimmering. Add onion, bell pepper and celery. Sprinkle with salt and pepper. Cook, stirring frequently, until onion and celery are soft and translucent, 6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne pepper, hot sauce and beans. Add water. Turn up to high and heat until boiling, stirring occasionally, 6-8 minutes.

2. Reduce heat to maintain a strong simmer. Cover tightly and cook 90 minutes, stirring every 30 minutes. Remove the lid and cook, uncovered, 30-40 minutes longer, maintaining a strong simmer. If you want your sauce a bit thicker and more gravy-like, use a potato masher to crush some of the beans. Remove bay leaves.

3. Bring 3 cups water to a full rolling boil. Meanwhile, in a medium saucepan, melt butter over high heat. When foaming subsides and butter begins to brown, add rice and salt. Saute until rice turns opaque and slightly tan. Add boiling water all at once - be very careful! Cover tightly, reduce to simmer and cook 17-20 minutes, until fully cooked. If you prefer your rice dry and fluffy, let stand off heat, uncovered, 5 minutes before serving. Serve beans over rice.

Nutrition Facts

Serving Size 1 (554g)

Recipe makes 8 servings
Calories 519
Calories from Fat 105 (20%)
Amount Per Serving %DV
Total Fat 11.8g 18%
Saturated Fat 3.7g 18%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 3.1g
Trans Fat 0.0g
Cholesterol 42mg 14%
Sodium 616mg 25%
Potassium 1160mg 33%
Total Carbohydrate 74.7g 24%
Dietary Fiber 11.4g 45%
Sugars 3.3g

Protein 29.6g 59%

Apple-Huckleberry Crisp

Apple-Huckleberry Crisp
Makes 1 (9-inch) pan

Pastry chef Lauren Fortgang makes a variety of crisps each fall at
Paley's Place, and the dessert often sells out before the evening's
end. Any other berry can be substituted for the huckleberries, such
as blackberries, cranberries and currants. When substituting
currants, make sure to add more sugar.

Topping
9 tablespoons chilled unsalted butter
3/4 cup firmly packed brown sugar
6 tablespoons granulated sugar
1 cup old-fashioned oatmeal, uncooked
1/2 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons ground cinnamon

Filling
4 medium-sized tart baking apples
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 cup huckleberries or blueberries, fresh or frozen
Vanilla ice cream or sweetened whipped cream

To make topping: Cut the butter into small cubes and keep it cold
until ready to use.

In the bowl of a stand mixer place brown sugar, granulated sugar,
oatmeal, flour, salt and cinnamon. Mix with the paddle attachment.
Add the butter and continue to mix on low speed until the mixture is
crumbly and there aren't any visible butter chunks. Keep refrigerated
until ready to use.

To make filling: Preheat oven to 375 degrees.

Peel and core the apples. Dice them into approximately 1/2-inch
pieces. Toss them in a bowl with the sugar and flour. Add the berries
and toss lightly. Spoon the fruit mixture into a 9-inch-square baking
dish. Squeeze the topping a bit to form a clumpy texture; scatter
topping over the apples.

Place the crisp in the middle of the oven and bake for about 45
minutes, or until it is golden brown and bubbling on top. Serve warm
with ice cream or whipped cream.

Adapted from Lauren Fortgang, Paley's Place

Michelle Vernier's Apple Crisp

Michelle Vernier's Apple Crisp
Makes 1 (8-inch) pan

Michelle Vernier, pastry chef at Wildwood, makes this version of
crisp using apples plucked from her own tree.

Base
5 medium-sized baking apples, peeled and sliced 1/4 inch thick
1/2 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon all-purpose flour
2 dashes ground cinnamon

Topping
3/4 cup butter (1 1/2 sticks), cut into tablespoons
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup old-fashioned oatmeal, uncooked

To make base: Toss apples with lemon juice, sugar, flour and
cinnamon. Arrange slices in an 8-inch square baking dish.

To make topping: Preheat oven to 350 degrees.

In a food processor pulse butter, granulated sugar, brown sugar,
flour and salt until crumbly and there are no visible chunks of
butter remaining. Toss in oatmeal by hand. Sprinkle the topping over
sliced apples.

Bake for about 1 hour, or until juices are bubbling thickly.
Adapted from Michelle Vernier, Wildwood Restaurant

Sunday Evening Apple Crisp

Sunday Evening Apple Crisp
Makes 1 (8-inch) pan

This is a riff on the recipe my mother whipped up most Sunday nights
during my childhood.

6 baking apples, peeled, cored and cut in 3/4-inch cubes
Juice from 1/2 lemon
1 tablespoon plus 1/2 cup all-purpose flour (divided)
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, chilled and cut into small cubes (1 stick)
1/2 cup graham cracker crumbs (I prefer the thick-cut homemade
grahams available at Trader Joe's)
1/2 cup chopped walnuts (or uncooked old-fashioned oatmeal)
Lightly sweetened whipped cream or vanilla ice cream for serving (optional)

Preheat oven to 350 degrees.

Place apples in an 8-inch square pan and squeeze the lemon juice over
the apples, tossing them a bit to coat evenly, then toss with 1
tablespoon flour.

Combine the granulated sugar, brown sugar, remaining 1/2 cup flour,
cinnamon and salt. Cut in the butter using a mixer fitted with a
paddle attachment until crumbly. Stir in the graham cracker crumbs
and walnuts (or oatmeal) by hand, and lightly pack the mixture on
apples.

Bake for 45 minutes to 1 hour or until the crust is golden brown and
the apples are bubbling around the edges.

Best served with lightly sweetened whipped cream or vanilla ice cream.
From Ashley Gartland