Fun Recipes to share.

[dr_bates]

Food is essential to us all. By making and sharing, we can make others happy, which is great step in making the world a better place for everyone.

I'll start with an extremely easy one:
No-bake Cookies

1/3 cup cocoa powder
1 & 3/4 cups sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla extract
2/3 cup peanut butter
3 cups quick oats

In a sauce pan combine sugar, cocoa powder, butter, and milk. Slowly bring to a boil, while stirring. Boil for exactly one minute. (Boiling longer can make the cookies dense.)

Add the peanut butter and extract, mixing until fully incorporated. Blend in the quick oats.

Dab a tablespoon full onto parchment paper and form into shape. Let cool and enjoy!

 

[dr_bates]

Macaroni & Cheese

Thomas Jefferson is credited with introducing macaroni and cheese to America.

While it is true that you can prepare it from boxed formulations with powdered cheese, you should consider real cheese.

16oz dried pasta (elbow or small seashell)
1 tbs extra virgin olive oil
6 tbs butter
1/3 cup flour
3 cups while milk
1 cup whipping cream
6 cups cheese (a nice combo is 4 cups cheddar and 2 cups Gruyere)
Salt & Pepper to taste

Topping
4 tbs melted butter
1 & 1/2 cups planko crumbs
1/2 cup Parmesan cheese
1/4 tsp paprika

Preheat oven to 350°
Grease a 3 to 4 qt baking dish.
Grate cheddar and Gruyere and set aside. (Do not use pre-grated cheese for this. Pre-grated cheese will likely not melt as efficiently.)
Cook the pasta to one minute shy of al dente.
Drizzle pasta with olive oil, stir to coat.
In a deep sauce pan melt the butter.
Whisk in flour over medium heat, stirring continuously, until bubbly and golden (about 1 minute).
Slowly whisk in milk and heavy cream, stirring continuously, until smooth. Continue cooking stirring until bubbles start forming on surface. Cook additional 2 minutes with stirring.
Add 2 cups of cheese, whisking until smooth.
Add an additional 2 cups of cheese, whisking until creamy and smooth. Sauce should be thick.
Stir in cooked and cooled pasta, until noodles are fully coated.
Pour half cheesy noodles mix into baking dish.
Top with the remaining 2 cups of cheese, followed by last half of cheesy noodles mix.
In a separate bowl combine planko, Parmesan cheese, paprika, and melted butter.
Sprinkle planko mix over cheesy noodles.
Bake until bubbly and golden - about 30 minutes.

For a twist, consider adding chopped and cooked bacon uder planko topping. (About 8 stripes would work well.)

 

[Lilithsuccubus89]

Macaroni & Cheese

Thomas Jefferson is credited with introducing macaroni and cheese to America.

While it is true that you can prepare it from boxed formulations with powdered cheese, you should consider real cheese.
View attachment 142265731
16oz dried pasta (elbow or small seashell)
1 tbs extra virgin olive oil
6 tbs butter
1/3 cup flour
3 cups while milk
1 cup whipping cream
6 cups cheese (a nice combo is 4 cups cheddar and 2 cups Gruyere)
Salt & Pepper to taste

Topping
4 tbs melted butter
1 & 1/2 cups planko crumbs
1/2 cup Parmesan cheese
1/4 tsp paprika

Preheat oven to 350°
Grease a 3 to 4 qt baking dish.
Grate cheddar and Gruyere and set aside. (Do not use pre-grated cheese for this. Pre-grated cheese will likely not melt as efficiently.)
Cook the pasta to one minute shy of al dente.
Drizzle pasta with olive oil, stir to coat.
In a deep sauce pan melt the butter.
Whisk in flour over medium heat, stirring continuously, until bubbly and golden (about 1 minute).
Slowly whisk in milk and heavy cream, stirring continuously, until smooth. Continue cooking stirring until bubbles start forming on surface. Cook additional 2 minutes with stirring.
Add 2 cups of cheese, whisking until smooth.
Add an additional 2 cups of cheese, whisking until creamy and smooth. Sauce should be thick.
Stir in cooked and cooled pasta, until noodles are fully coated.
Pour half cheesy noodles mix into baking dish.
Top with the remaining 2 cups of cheese, followed by last half of cheesy noodles mix.
In a separate bowl combine planko, Parmesan cheese, paprika, and melted butter.
Sprinkle planko mix over cheesy noodles.
Bake until bubbly and golden - about 30 minutes.

For a twist, consider adding chopped and cooked bacon uder planko topping. (About 8 stripes would work well.)

now that is one "REAL" MAC & CHEESE right there!! the way it should be!

 

[dr_bates]

Maple Roasted Butternut Squash

Consider butternut squash for your next holiday, as a replacement for sweet potatoes. While both are nutritious, in a head to head competition, sweet potatoes are often surpassed by this squash. It has a lot of nutritional value with less calories, carbs, and sugar per serving.

Many recipes will suggest adding marshmallows to your winter squash and/or sweet potatoes. I think marshmallows are better left for hot chocolate, krispy treats, and s'mores.

1 large butternut squash, peeled, seeded, and cubed.
2 tbs olive oil.
1/3 cup (real) maple syrup.
1 & 1/2 cups nuts. (I prefer pecans. You could use walnuts or pumpkin seeds.)
2 tbs finely chopped rosemary.
2 tsp brown sugar.
1 tbs butter.
1/4 tsp black pepper.
1 & 1/4 tsp salt.
1/2 cup feta cheese.
1/3 cup pomegranate seeds. (If in a pinch you could substitute dried cranberries.)
1/4 tsp cayenne pepper. (This can be omitted.)

consider:
1/2 cup cooked ground sausage, using your personal preferred flavor.

Preheat oven to 350°.
Toast nuts in a baking sheet till lightly goldened, about 10 minutes. Set nuts aside.
Increase oven to 400°.
Line a rimmed baking sheet with parchment paper.
In a bowl, combine cubed squash with olive oil, syrup, 1/4 tsp salt, & black pepper. Coat squash.
Pour onto baking sheet into a single layer.
Bake 20 minutes.
While squash is baking, mix together brown sugar, rosemary, remaining salt, cayenne pepper, and butter.
Mix nuts in the buttery brown sugar mixture. Set aside.
Stir squash, then bake an additional 20 minutes.
Squash should now be tender and turning a golden brown.
If using sausage, heat.
Put squash in serving dish.
Crumble sausage and feta cheese over squash.
Sprinkle with nuts and pomegranate seeds.

 

[dr_bates]

Banana Fosters
August 27 is national banana lovers day.
Bananas have likely been cultivated for at least 10,000 years.
Like most fruits, they offer lots of nutrition.

1/4 cup spiced rum. (You can substitute spiced rum with light or dark rum, bourbon, or banana liqueur. For non alcoholic versions, use pineapple juice or apple juice.)
3 ripe bananas
6 tbs butter
3/4 cup dark brown sugar
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

Served with:
Vanilla ice cream
Chopped pecans or walnuts
Whipped topping

Cut bananas in half, then cut in half again lengthwise. Set aside.
Over medium heat in a large skillet mix together butter, brown sugar, nutmeg, and cinnamon.
Stir continuously.
Butter needs to be completely melted and mixture blended. Takes roughly 2 minutes.
Add bananas, stirring and coating brown sugar over them well.
Remove from heat.
Add the alcohol (or juice).
Using a long-handled lighter, ignight the alcohol (skip if using juice). Take care as there will be flames.
Alcohol will largely burn off.
When flames disappear completely, return skillet to stove.
Continue cooking until bananas are softened and sauce has slightly thickened. This will take about four minutes.
Plate bananas with ice cream, drizzling sauce on top. Sprinkle with nuts.

If using alcohol, a residue will remain. (Burning will likely remove 75%.)

 

[dr_bates]

Prosciutto Wrapped Asparagus
The term asparagus is derived from the Greek word asparagus, meaning sprout shoot.

12 thick asparagus spears with "woody" ends snapped off.
6 slices of cold prosciutto. (In a pinch, you can substitute thinly sliced deli ham.)
3oz goat cheese brought to room temperature to soften.
1 - 2 tbs olive oil.
1/2 - 1 tbs freshly grated Parmesan cheese.
Black pepper to taste.
Balsamic glaze to taste.

Preheat oven to 400°.
Line baking sheet with parchment paper.
Cut prosciutto in half, hopefully making 12 squares in total.
Carefully schmear a portion of the goat cheese over each prosciutto.
Sprinkle a pinch of pepper over each schmeared cheese.
Place an asparagus spears on the edge of a prosciutto square.
Tightly roll and place on baking sheet with parchment paper.
Repeat for remaining spears.
Drizzle asparagus with olive oil, getting both greens and prosciutto.
Bake for 10 to 15 minutes, until tender. (Thinner spears will finish first; therefore, try to get spears of equal size.)
The prosciutto should be getting crispy, while the asparagus is fork tender. Avoid over cooking. (We don't want mush.)
Transfer to serving platter.
Sprinkle with Parmesan cheese.
Drizzle with balsamic glaze.

Prosciutto is delicate. It is easier to work with when cold.
If goat cheese isn't warm, it will more easily tear the prosciutto. Spread carefully.
It will take about 15 minutes to make the prosciutto crispy, that's why thicker spears are preferred.
If asparagus is tender before prosciutto gets crispy, fear not. It tastes good even without the crisp. Avoid mushy asparagus.

 

[dr_bates]

Beef And Broccoli

1 pound flake steak.
3 - 4 cups broccoli florets.
2 tbs olive oil.
1/2 cup soy sauce, low sodium.
1/2 cup water.
1/2 tsp apple cider vinegar or rice vinegar.
1/2 tsp sesame oil.
1/4 cup brown sugar.
1 tsp grated ginger.
4 cloves garlic.
1/4 tsp crushed red pepper flakes.
1 tsp sesame seeds, as optional garnish.
2 chopped green onions, as optional garnish.

Since cooking goes fast, it is best to have ingredients prepped.
Trim fat off steak.
Cutting against the grain, slice steak into bite size pieces. (You can likely find precut stir fry steak at your local butcher.)
In a bowl thoroughly whisk together: soy sauce, water, vinegar, sesame oil, brown sugar, ginger, and red pepper.
Add 1 tsp olive oil to skillet (or wok) on high heat.
Let pan heat a couple minutes, until oil starts to shimmer.
Add the broccoli and cook 4 - 5 minutes, tossing and stirring often. Broccoli should be tender but crisp. Transfer broccoli to plate.
Add remaining oil to skillet.
Spread beef onto hot skillet in a single layer.
Cook for 1 minute without touching it stirring.
Flip and cook an additional minute.
It cooks fast. The duration will depend upon thickness. Do not overcook, as meat will get tough.
Add broccoli back to pan with beef.
Pour the sauce in, stirring until slightly thickened (1 - 3 minutes).
Remove skillet from heat.
Put in serving dish and garnish.

One pound of broccoli should make 3 - 4 cups florets. Smaller florets will cook faster.

Toasted sesame oil will add more flavor.

If sauce gets too thick, add a splash of water.

Frozen ginger grated easier.

Serve with a long grain rice (like jasmine) or your favorite Oriental noodle.

 

[dr_bates]

Orange Gelatin Delight

It's nice for holidays or for any hot summer day.

1 large box orange flavored gelatin.
4 cups waters.
1 small box of instant lemon pudding
1 large box of lemon pudding, requiring cooking.
(For the non-institutional pudding you may need: 3 egg yolks, 3 cups water, and 3/4 cup sugar. Read instructions on your specific box.)
2 cups whipped cream.
1 cup milk
1 large can mandarin oranges.

Prepare the orange gelatin, following directions on box, using the 4 cups of water. Place in a large bowl and set aside.
Prepare the one large box of non-instant lemon pudding, following directions on the box.
When pudding thickens, let stand 2 - 3 minutes.
Stir lemon pudding before adding to orange gelatin. Blend well together. Gently incorporate 3/4 of the mandarin oranges, drained. Leave enough for garnishing.
Pour mixture into 9x13 serving dish. (You could pour them into individual serving dessert bowls.)
Chill until fully set. (This could take up to six hours.)
Prepare the instant lemon pudding with the milk. When completed, fold in the whipped cream.
Spread whipped cream over gelatin mixture.
Garnish with remaining orange slices. Chill.

 

[dr_bates]

Bacon Wrapped Sausage

You're having friends over and, of course, you want to serve them some meat. Perhaps a long meaty Italian sausage or a robust bratwurst. Let's think big and do this.

Before we get to the meat, we need to discuss the buns that you wish to cradle your meat. These are your friends and your meat, so let's get a little picky. Please walk past the numerous displays overflowing with nutritionally absent buns made with bleached white flour.

Bread, of any sort, made from bleached white flour is not even suitable for ducks. Beyond the health, after one chew, it turns to paste. This is pretty disgusting stuff. Find a good whole wheat or brioche. My personal favorite is pumpernickel, which is often harder to find than 12" cock.

Now that you selected your buns, it's time to handle your meat. The exact type you get is up to you. Just make sure it's long and meaty. Think big, then look for something bigger. If the bun can easy hold it, it's not big enough.

Let's get cooking.

(For this post finding adequate photos is difficult. Bear with me. I know, this meat wasn't wrapped.)

We are going to bring your meat up a level!

Whichever buns you selected, carefully open them up. Spread with a light coating of butter, garlic salt, Parmesan cheese, and parsley flakes. Toast under the broiler for just a minute or two. It should be lightly toasted. No charcoal. Regular buns open on the side, while New England style have the slice on top. Either will work.

When you start on your meat, you'll want it warm. Frozen meat won't cook thoroughly. You don't want your meat getting anyone sick. Wrap it snuggly in a strip of bacon. I like the thick cut portions, but this is a personal preference. Not that we're judging but if your sausage happens to be small, at least smaller than the wrapping, snip off the extra bacon. (You can have that for breakfast tomorrow. Perhaps fry it up for bacon bits. You might have a salad.)

If placed in the pan very closely together, the bacon can stay put, wrapped around the meat. Put seam side down first. All that meat sliding together, closely, side by side, is a foreshadowing that good times are coming. If the bacon doesn't stay wrapped, you can use toothpicks.

While these can be grilled, I don't recommend it. The grease from the bacon may cause hardships that I don't like. Cook uncovered for about 20 minutes. Brown all side and thoroughly cook.

When the meat is done, set aside. Leaving some bacon grease in the skillet, remove the rest. With that skillet brown some onions. It will take about 10 minutes. The onions will become translucent and caramelized.

Did you want to add some sliced bell pepper? If so, remove the onions, setting aside. Fry peppers. I like mine peppers firm, so I merely cinge. I'll trust you to cook to your desire. When there, add the onions back to skillet. Mix.

Add the meat to onions and cook an additional 5 minutes, rolling the meat with the onions.

To serve put a sprinkle of cheese between the meat and onions on the bun. I'm thinking of a shredded Swiss.

As always, enjoy sharing your meat!

(This photo isn't much better. The bread is white. Don't do that! Not that I am a size queen but the meat should be a tad bigger. They skimped out in the onions and forgot to toast the buns!)

 

[Lilithsuccubus89]

Nothing beats having a big delicious and juicy meat down my throat….mmmmh i will be very greedy.. i wont share! That sausage is mine!!

 

[dr_bates]

Noodles & Tuna
Some dishes are nostalgiac, reminding me "meatless" Fridays or picnic potlucks.

Let's reminisce with this version of a classic dish.

For starters, let's not use the term "casserole". It's rather folksy. It can too easily conjure up images of bumpkin gatherings in mobile homes.

I prefer pottage, which brings to mind a quaint country cottage. But, I'll leave the nomenclature to you.

Also, I'm not a huge fan of the whole "cream of whatever" notion. It's hard to qualify the opening of a can of "cream of whatever" as cooking. Congratulations, you can open a can. I suppose, Andy Warhol would be proud.

Let's get fancy.

3/4 cup finely grated parmigiano-reggiano.
12 oz solid white tu22na, drained.
12 oz farfalle, cooked and drained. (Instead of bow-tie pasta, you could substitute small seashell, elbow, or egg noodle.)
1/2 tsp black pepper.
1/2 tsp coarse salt.
2 tbs sun dried tomatoes, drained and minced.
1/2 cup roasted red peppers, chopped and blotted dry.
1 cup frozen peas (or substitute diced green pepper).
3 cups heavy cream.
3 tbs flour.
1 medium onion, finely chopped.
3 tbs butter.
1/2 tsp lemon juice
8 oz diced mushrooms.
2 garlic cloves, minced.
1 cup planko crumbs (or substitute 1/2 cup crumbed corn flakes with 1/2 cup dried onion flakes crushed) (or substitute 1 cup Ritz crackers crumbs).
2 tbs olive olive.
Optional:
12 oz med shrimp, shelled and cleaned.

Preheat oven to 375°.
In a skillet on medium heat add the olive oil.
Add the garlic. Cook for about a minute.
Add planko crumbs, stirring frequently. Cook until golden brown and fragrant, about 3 minutes. Remove & set aside.
Using this skillet (with the crumbs now absent), add the mushrooms. Cook until reduced by half. Remove and set aside.
With mushrooms removed, add the butter.
When melted, add the onion. Saute until opaque and soft. Stir the roux until golden brown.
Add the flour. (You are now making a roux.)
Slowly whisk in the cream.
Bring to a simmer.
Add peas, tomatoes, pepper, and lemon juice.
Toss to coat.
Remove from heat.
Season with salt and pepper.
In a large mixing bowl, combine noodles, mushrooms, cream, tuna, cheese, and shrimp, until fully coated.
Coat a large baking dish with cooking spray.
Add mixture to baking dish.
Top dress with planko.
Cover dish with aluminum foil and bake for 20 minutes.
Remove foil and bake for an additional 5 minutes.
Internal temperature should at least 145°.
Rest it for 5 - 10 minutes before serving.

 

[Lilithsuccubus89]

I will never be bored reading your work! I love it!!!

 

[dr_bates]

Caramel Apple Brie

Let's talk brie.
If you never tried brie before, crawl out from under that rock. It's one of the most noteworthy of all the cheeses. Soft, creamy, and smooth with that melt in your mouth appeal, it has a rich buttery flavor that screams of decadence.

With this recipe we'll be using a prepared salted caramel sauce. You could butterscotch.
Caramel, butterscotch, and toffee, as you might know, have similarity. To make caramel, white sugar is browned with butter and cream. Butterscotch and toffee are virtually the same, being both made with brown sugar. Toffee is simply cooked longer.

** For those loving caramel and wanting to make your own, I'll add that at the bottom.

8 oz block of brie.
1 tbs butter.
1 large apple, chopped.
2 tbs brown sugar.
3 tbs salted caramel sauce.
Optional:
3 tbs walnuts, chopped. (I like to add a couple tablespoons dried cranberries also.)

Preheat oven to 350°
Line a baking sheet with parchment paper.
Put brie wheel in center and bake 10-15 minutes.
Melt butter in a sauce pan.
Add brown sugar and apple. (If using nuts, add them here.)
Cook apples until fairly soft, taking about 5 minutes.
Remive brie from oven and put in serving dish.
Spoon apples over cheese.
Drizzle with caramel sauce.
Serve with a nice cracker. I like pumpernickel chips.


** Caramel sauce
This is great to pour over ice cream, drizzle over cheesecake, and spooned over brownies.

2 cups granulated sugar.
12 tbs butter.
1 cup heavy cream, at room temperature.
1-2 tsp sea salt flakes.

Prep ingredients before starting.
Once started pay attention, it can burn quickly.
Heat sugar in a sauce pan.
As soon as sugar starts to melt, begin whisking.
It will clump.
Keep whisking.
When sugar is melted stop whisking.
Only swirl pan, no whisking.
Watch very carefully.
You are looking for sugar to turn a dark amber.
There is when it could burn quickly.
When amber color is reached, carefully add the butter.
Stir until butter is completely melted.
Remove from heat.
Slowly add the cream.
Whisk until cream in full incorporated and caramel is smooth.
Whisk in salt.
Let cool at least ten minutes.

Maldon sea salt has a structure that works best for many baking needs, like this.

 

[dr_bates]

Baked Apple Fritters

3/4 cup all-purpose flour.
3/4 cup whole wheat flour.
1/2 cup brown sugar.
2 tsp baking soda.
1 tsp cinnamon.
1/2 tsp nutmeg.
1/4 tsp allspice.
1/4 tsp salt.
6 tbs cold butter, cut into pieces.
1/2 cup milk.
1 egg.
1 cup tart apple, chopped.
1 tsp vanilla.
4 oz cream cheese, softened.
1/2 cup confectioners sugar.
4 tbs heavy cream.
1 tsp vanilla.


Preheat oven to 400°.
Spray baking sheet with cooking spray.
In a mixing bowl, whisk together flours, brown sugar, baking soda, cinnamon, nutmeg, allspice, and salt.
Cut in butter until mixture is coarse and crumbly.
In a separate bowl, whisk together milk, egg, and 1 tsp vanilla.
Combine both mixtures. Stir until just combined.
Gently stir in apple.
For large fritters, drop with 1/4 cup measuring cup onto baking sheet.
For small fritters, drop using a heaping tablespoon.
Bake until bottom is gold brown and center is set. Large ones will take around 13 minutes. Small ones will take about 8 minutes.
Move from oven.
Add cream cheese to bowl.
Beat cheese until it becomes a soft paste.
Beat in confectioners sugar until mell mixed.
Mix in heavy cream and 1 tsp vanilla.
Mixture should be runny. If too thick add a little water.
Move fritters to a wire rack.
Glaze lightly.
Broil for about 2 minutes, tops will be tuning golden.
Add more glaze.
Glaze should harden when cooled.

This is great for fall.

 

[Lilithsuccubus89]

Awwww thank you so much doc! I love apples! And I love the way you make intros! Tell Martha she can retire!

 

[Lilithsuccubus89]

Caramel Apple Brie

Let's talk brie.
If you never tried brie before, crawl out from under that rock. It's one of the most noteworthy of all the cheeses. Soft, creamy, and smooth with that melt in your mouth appeal, it has a rich buttery flavor that screams of decadence.

With this recipe we'll be using a prepared salted caramel sauce. You could butterscotch.
Caramel, butterscotch, and toffee, as you might know, have similarity. To make caramel, white sugar is browned with butter and cream. Butterscotch and toffee are virtually the same, being both made with brown sugar. Toffee is simply cooked longer.

** For those loving caramel and wanting to make your own, I'll add that at the bottom.

View attachment 142748981
8 oz block of brie.
1 tbs butter.
1 large apple, chopped.
2 tbs brown sugar.
3 tbs salted caramel sauce.
Optional:
3 tbs walnuts, chopped. (I like to add a couple tablespoons dried cranberries also.)

Preheat oven to 350°
Line a baking sheet with parchment paper.
Put brie wheel in center and bake 10-15 minutes.
Melt butter in a sauce pan.
Add brown sugar and apple. (If using nuts, add them here.)
Cook apples until fairly soft, taking about 5 minutes.
Remive brie from oven and put in serving dish.
Spoon apples over cheese.
Drizzle with caramel sauce.
Serve with a nice cracker. I like pumpernickel chips.


** Caramel sauce
This is great to pour over ice cream, drizzle over cheesecake, and spooned over brownies.

2 cups granulated sugar.
12 tbs butter.
1 cup heavy cream, at room temperature.
1-2 tsp sea salt flakes.

Prep ingredients before starting.
Once started pay attention, it can burn quickly.
Heat sugar in a sauce pan.
As soon as sugar starts to melt, begin whisking.
It will clump.
Keep whisking.
When sugar is melted stop whisking.
Only swirl pan, no whisking.
Watch very carefully.
You are looking for sugar to turn a dark amber.
There is when it could burn quickly.
When amber color is reached, carefully add the butter.
Stir until butter is completely melted.
Remove from heat.
Slowly add the cream.
Whisk until cream in full incorporated and caramel is smooth.
Whisk in salt.
Let cool at least ten minutes.

Maldon sea salt has a structure that works best for many baking needs, like this.

“If you never tried brie before, crawl out from under that rock.“ lol

 

[dr_bates]

Baked Peach French Toast

Everyone should be familiar with classic French toast. In France they call it "pain perdu," which translates to lost bread. As French toast is generally made with stale bread that would otherwise be thrown out, it makes sense.
It makes more sense than calling French, since the recipe dates back to the Roman era.

We could certainly make them the traditional way. We could splurge by adding cinnamon and nutmeg. But hold on! We can do even better.

Let's make them decadent with peaches and pecans.

1 loaf French bread. (Yes, you can substitute other types of bread. Please do not use classic white bread. I don't care if it's called Wonder.)
3 large peaches, making 3 cups sliced.
8 eggs.
1 & 1/2 cups milk.
3/4 cup cream.
1/4 cup sugar.
1 & 1/2 tsp cinnamon.
1/4 tsp salt.
1 tsp. Vanilla.
1/2 cup brown sugar.
1/2 cup butter, melted.
1/2 cup chopped pecans.

The night prior: cut bread into 1" thick slices.
Cut each slice into quarters.
Tightly pack the pieces into 9x13" baking dish.
It will more than one layer thick.
Distribute peaches over bread.
In a mixing bowl, lightly beat eggs.
Add the milk, cream, sugar, 1 tsp cinnamon, salt, and vanilla and whisk.
Pour the egg mixture over bread and peaches.
Cover with aluminum foil and refrigerate.
In the morning: preheat oven to 350°.
Bake 20 minutes, still covered.
While baking, mix together brown sugar, pecans, butter, and 1/2 tsp cinnamon.
Remove bread from oven and uncover.
Pour nut mixture over the top.
Bake an additional 30 minutes.
Let it rest several minutes before serving.

Sorry, Canada, maple syrup isn't needed.

Enjoy!

** Peach pie filling can replace fresh peaches if needed.

 

[dr_bates]

Green Bean Bundles

Thanksgiving is full of traditions. Turkey regrettably shares the table with hideous gelatinous cranberries, often served still shaped like the tin can it resided in for the past 10 months. There'll be mashed potatoes that everyone will drown in gravy to hide the lumps and offer some flavor. Someone invariably will bring a green bean casserole, probably intended to scare children. As we age, we pretend to like it, after all nobody wants to upset tradition.

Let's be honest, all you can really taste is cream of mushroom soup. Campbell's Soup has been tormenting holidays for ages. Even the name, casserole, conjures up unflattering images of homes with broken cars in front yard.

Yet people feast, glutinously, which mystifies me. Why stuff yourself on garbage? I have come to realize it's probably a concerted effort to ward off left overs for the next week.

I'm confident we can do better.

First, let's ditch the name. I'm vigilantly on guard, circumventing the entry of any casserole. You'll thank me someday.

Next, we end our love affair with Campbell. Imagine a world that doesn't taste like cream of whatever. Free yourself!

Finally, it's time for the star of the show, the green beans. Why are you reaching for a can? Stop it! It's no wonder you tried using cream of whatever. It was needed to mask the flavor and terrible odor. It's dreadful even opening a can of preserved green beans. Return all those rechid cans to the store and get your 80¢ back.

Okay, let's begin.

1 pound fresh green beans, cleaned and trimmed.
6 slices prosciutto.
8 oz mushrooms, cleaned, trimmed, and sliced.
2 cloves garlic, minced.
3 tbs butter.
1 heaping tbs flour.
1 cup half & half.
1/3 cup dried onion flakes.
Salt & pepper to taste.

Preheat oven to 425°
Liberally spray baking sheet with cooking spray.
Bring a large pot of water to a boil.
Have another bowl ready with ice water.
Blanch beans in boiling water for 2 minutes.
Tranfer beans to ice water to stop cooking process. (We want them done, not soggy.)
Divide beans into six piles, with all beans in the same bundle running in the direction.
Wrap each bundle separately in a slice of prosciutto.
Set aside, seam side down on baking sheet.
Roast bean piles for 12 - 15 minutes. Prosciutto will be turning a golden brown.
As the beans roast, put a skillet on med-high heat.
Add half the butter.
When thoroughly melted add mushrooms.
Cook until mushrooms are golden brown, 5-6 minutes.
Add the garlic.
Cook until fragrant, about a minute.
Transfer to a plate and set aside.
Add the last half of the butter to skillet.
Once melted, sprinkle flour over butter.
You are making a roux. Whisk to eliminate lumps.
Continuously stir for 1-2 minutes, until roux is a golden brown.
Don't stop whisking.
Slowly add the half & half.
You're creating a creamy sauce.
It'll take 3-4 minutes to thicken. The goal is have it sticking to the back of a spoon.
Add mushrooms. Stir to combine.
Season.
Arrange bundles on serving platter.
Spoon over mushroom sauce and sprinkle with onion flakes.

Serve and be thankful.

 

[Lilithsuccubus89]

I love this!
Hilarious description on the usual depressing dishes being served at thanksgiving……I totally agree with you 100%.

 

[dr_bates]

Sweet Potato Salad

There are lots of excellent sweet potato recipes. None of them involve marshmallows.

Was this a tactic to encourage children to attempt a few bites?

If it truly was as grand as the claims, we'd see it more frequently throughout the year.

We're not children. Let's save the marshmallows for the hot chocolate and rice krispie treats.

4 large sweet potatoes, peeled and cubed.
1/2 cup red onion, chopped.
1/2 cup green bell pepper, chopped.
1/2 cup ground cooked sausage, optional.
1/4 cup baby spinach, chopped.
1/4 cup green onions, sliced.
1/4 cup dried cranberries.
1/4 cup pistachios (or pecans), chopped.
1/4 cup feta cheese.
1/2 cup olive oil.
2 tbs apple cider vinegar.
1 tbs honey.
1 tbs Dijon mustard.
1 tsp paprika, optional.
1 tsp (or less) cumin, optional.
Salt & pepper to taste.

Preheat oven to 400°.
Line a baking sheet with parchment paper.
Toss sweet potato with a little oive oil, salt and pepper.
Arrange in baking sheet in a single layer.
Roast 20, until tender and edges browned.
Set aside.
In a small bowl mix together remaining olive oil, vinegar, honey, mustard, and spices.
In a large bowl, mix together the onion, nuts, cranberries, spinach, bell pepper, and sweet potato. (This is where you'd add the sausage if using it.)
Pour over dressing. Blend gently together.
Garnish with green onions and feta cheese.

Enjoy.

(This dish offers more complex flavor, rather uniform mush with marshmallows.)