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Recipes
Bourbon Pecan Stuffing
By irra
from Foodnetwork Magazine
- 1 stick butter
- 2 cups diced onions
- 2 cups celery
- 2 chopped pears
- 1 cup chopped pecans
- 1/2 cup bourbon
- 1 tbs minced sage
- 1 tbs minced thyme
- salt and pepper
- 3 cups turkey or chicken broth
- 2 eggs
- 1/4 cup chopped parsley
- 16 cups cubed stale white bread,
Pumpkin - Almond Cheesecake
By irra
from Cooking Light Magazine
- Almond cake:
- 6 tablespoons sugar
- 1/4 cup butter, softened
- 1/8 teaspoon salt
- 4 ounces almond paste
- 2 large eggs
- 1 ounce cake flour (about 1/4 cup)
- 1 tablespoon dark rum
- Cooking spray
- Cheesecake:
- 1 cup (8 ounces)
- 1/3 -less-fat cream cheese, softened
- 1/3 cup (3 ounces) fat-free cream cheese, softened
- 1/2 cup sugar Dash of salt
- 3 large eggs
- 1 vanilla bean, split lengthwise
- 1 1/4 cups canned unsweetened pumpkin
- 1/3 cup plain 2% reduced-fat Greek yogurt
- 1/8 teaspoon ground ginger
- Brittle:
- 1/2 cup sugar
- 1 1/2 tablespoons water
- 1 1/2 teaspoons light-colored corn syrup
- 3 tablespoons sliced almonds, toasted
- 1 tablespoon butter
- Remaining ingredient:
- 14 tablespoons frozen fat-free whipped topping, thawed
Fennel, Sausage, and Caramelized Apple Stuffing
By irra
from Cooking Light Magazine
- 12 ounces sourdough bread, cut into 1/2-inch cubes Cooking spray
- 9 ounces Italian sausage
- 5 teaspoons extra-virgin olive oil, divided
- 4 cups chopped onion
- 1 1/4 cups sliced fennel bulb
- 1 1/4 cups chopped carrot
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon fennel seeds, crushed
- 5 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups chopped Golden Delicious apple
- 2 teaspoons sugar
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 2 large eggs
Pork Tenderloin with Red and Yellow Peppers
By irra
from Cooking Light Magazone
- 1 (1-pound) pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh rosemary, divided
- 4 canned anchovy fillets, drained and mashed
- 3 garlic cloves, thinly sliced
- 1 red bell pepper, cut into 1 1/2-inch strips
- 1 yellow bell pepper, cut into 1 1/2-inch strips
- 2 teaspoons balsamic vinegar
Lentin Soup
By irra
from FoodNetwork
- 2 tbs olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan
Frosting for sugar cookies
By irra
Combine all the ingredients, except the food coloring, in the bowl of a standing mixer fitted with the paddle attac...
- 5 tablespoons meringue powder (egg white powder)
- 6 tablespoons water
- 1 pound confectioners' sugar (about 3 3/4 to 4 cups or 1 box)
- Food coloring, as desired
Giblet Gravy
By irra
from foodnetwork
- 1 tbs butter
- 2 tsp olive oil
- Giblets, liver, and neck from 1 turkey
- 1 cup diced onions
- 1/3 cup minced celery
- 1/3 cup peeled and minced carrots
- 2 cloves garlic, peeled and minced
- 4 tsp all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1 sprig fresh thyme
- Salt and freshly ground black pepper
Chocolate Gooey Butter Cookies
By irra
From foodnetwork
- 1 (8-oz) brick cream cheese, room temperature
- 1 stick butter, at room temperature
- 1 egg
- 1 tsp vanilla extract
- 1 (18-ounce) box moist chocolate cake mix
- Confectioners' sugar, for dusting
Cinye
By irra
Russian eggplant salsa
- 2 large eggplant
- 2 tomatoes
- 1 oion
- 2 tbs oil
- 1 tbs salt
- 2 minced garlic cloves
Cranberry-Glazed Carrots
By irra
from Food Network Magazine
- 1 1/2 pounds thinly sliced carrots
- 2 tablespoons olive oil
- 1 1/2 cups no-sugar-added cranberry juice
- 3/4 teaspoon cumin
- pinch of cinnamon
- pinch of salt
- chopped parsley for garnish