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Recipes
Green Beans with Vinaigrette
By elissa8373
- 2 pounds green beans, stem ends trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
Pumpkin and Pecorino Gratin
By elissa8373
- 2 slices white sandwich bread
- 1/4 cup grated Pecorino Romano cheese
- Coarse salt and ground pepper
- 3 cups Sugar-Pumpkin Puree
- 2 tablespoons butter, cut into small pieces
Sautéed Brussel Sprouts and Red Cabbage
By elissa8373
Prepare a large bowl of ice water
- 1 pound Brussels sprouts
- 2 tablespoons unsalted butter
- 1 small red cabbage or 1/2 large cabbage, finely sliced
- Coarse salt and freshly ground black pepper
Roasted Carrots and Parsnips
By elissa8373
Preheat the oven to 350 degrees F
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- Coarse salt and freshly ground black pepper
- 6 sprigs fresh thyme
Citrus Turkey
By elissa8373
Danny's Turkey Tips: Bring your turkey to room temperature to ensure that the bird will cook evenly
- For the gravy:
- 1 (12-pound) turkey, with giblets (see cooking notes at bottom of recipe)
- 1/2 cup unsalted butter (1 stick), softened, plus 1 tablespoon
- 2 lemons , zested
- 1/2 cup chopped chives
- 2 tablespoons coarse salt
- Freshly ground black pepper
- 1 small orange, halved
- 1 small grapefruit , halved
- 1 cup white wine
- 2 cups chicken stock
- 1 tablespoon Dijon mustard
- 2 tablespoons cornstarch
BLT Popovers
By elissa8373
Place the popover pan in the oven
- 4 cups milk, warmed
- 8 eggs
- 4 cups flour
- 1 1/2 heaping tsp salt
- 2 1/4 cups grated gruyere cheese
- Popover pan
Veggie Stove Top Mac-n-Cheese
By elissa8373
A creamy mac n' cheese with the added benefit of vegetables
- 1 box pasta (elbows or pin wheels)
- 1/4 olive oil
- 1/4 c flour
- 2 c milk
- 2 c puree butternut squash or cauliflower
- 1 tsp nutmeg or paprika (depends on the veggie)
- 1 tsp kosher salt
- black pepper
- 16 oz sharp cheddar,shredded
Spicy Cornbread Stuffing with Red Peppers, Chipotle Chiles, and Andouille Sausage
By elissa8373
In this recipe, the stuffing is baked outside of the turkey in a baking dish
- 12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
- 3 cups chicken stock or canned low-sodium chicken broth
- 2 cups half-and-half
- 2 large eggs , beaten lightly
- 8 tablespoons unsalted butter (1 stick), plus extra for baking dish
- 2 red bell peppers , cut into 1/4-inch pieces
- 3 medium onions , chopped fine (about 3 cups)
- 3 rib celery , chopped fine (about 1 1/2 cups)
- 4 - 5 chipotle chiles en adobo , chopped (about 4 tablespoons)
- 2 tablespoons minced fresh thyme leaves
- 2 tablespoons fresh sage leaves , minced
- 3 cloves garlic , minced
- 1 1/2 pounds andouille sausage , cut into 1/2-inch pieces
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper