Special Occasion Faves - 1660 recipes
More Occasions and Holidays recipes
Summer Squash Stuffing Casserole
By Nyneve
This casserole is a perfect side dish any time of year, but especially for the big Thanksgiving dinner
- STUFFING:
- 4 tablespoons butter
- 1 diced onion
- 2 cups bread crumbs
- 1 1/2 cups vegetable broth
- 1 teaspoon sage
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- FILLING:
- 1 summer squash, thinly sliced into rounds
- 1 zucchini, thinly sliced into rounds
- 1 can cream of mushroom soup
- 1 spoonful mayonnaise
- 1/2 teaspoon curry powder
- Juice from 1/2 lemon
Fig, Apple & Sage Stuffing
By á-28943
Figs and apples bring a sweetness to this savory dressing recipe
- 1 (24-ounce) loaf whole-wheat bread, trimmed of crust and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 to 3 carrots, peeled and finely chopped, about 1 cup
- 3 to 4 celery ribs, finely chopped, about 1 cup
- 1 large white onion, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon chile powder
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
- 10 to 12 unsweetened dried figs, chopped, about 1 cup
- 2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
- 1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
- 1 1/2 tablespoons chopped fresh sage
Fontina Cheese Dip
By á-8655
Everyone loves this warm Fontina Cheese Dip
- 1 1/2 pounds Italian fontina, rind removed and cubed into 1-inch pieces
- 6 cloves garlic, thinly sliced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Hurricane Punch
By á-3396
For many, only one drink spells Mardi Gras—The Hurricane
- 1/2 (64-ounce) bottle red fruit punch
- 1/2 (12-ounce) can frozen limeade concentrate, thawed
- 1 (6-ounce) can frozen orange juice concentrate, thawed
- 1 2/3 cups light rum
- 1 2/3 cups dark rum
Herb-Crusted Rack of Lamb with Roasted Radishes & Orange Vinaigrette
By á-25087
Sweet and succulent roasted radishes drizzled with an orange vinaigrette make the perfect accompaniment to this ten...
- 2 (1 to 1 1/2 pounds) lamb rib roasts (6 to 8 ribs each)
- 1/2 teaspoon salt
- 3 tablespoons Dijon-style mustard
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 1 tablespoon snipped fresh oregano
- 2 teaspoons snipped fresh thyme
- 2 cloves garlic, minced
- 1/2 teaspoon cracked black pepper
- 1 1/2 pounds radishes, washed, trimmed, and halved
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar or white wine vinegar
- 1/2 teaspoon orange peel, finely shredded
- 1 tablespoon orange juice
- 1 teaspoon honey
Rapscallion Burger with Pimento Cheese
By LRay
These rapscallion burgers with pimento cheese and bacon are so flavorful! Perfect for lunch or dinner
- BURGER:
- 8 ounces ground beef (80/20 is ideal)
- 1 1/2 ounces Rapscallion pimento cheese (recipe follows)
- kosher salt and black pepper for seasoning
- pan au lait bun (or brioche bun)
- 1 tablespoon Zatarain’s Creole mustard
- 2 slices tomato
- Bibb lettuce leaves
- 1 slice onion
- 2 strips thick-cut black pepper bacon, cooked
- PIMENTO CHEESE:
- 8 ounces extra sharp cheddar, grated
- 2 ounces goat cheese
- 3 ounces parmesan cheese, finely grated
- 1/2 cup Duke's mayonnaise
- 2 tablespoons minced onion
- 2 tablespoons minced shallot
- 2 tablespoons minced peppadew peppers
- 1 teaspoon no-salt barbecue spice blend or chicken rub
- 1 teaspoon black pepper
- 1 tablespoon Crystal hot sauce
- 1 tablespoon Tabasco
- 1/2 teaspoon salt
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon sugar
- 1 teaspoon Zatarain’s Creole mustard
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
Picadillo Poppers
By á-174535
These spicy jalapeño poppers are filled with savory beef, fluffy rice, creamy cheese, briny olives, and plump rais...
- SAUCE:
- 1 (8-ounce) package lean ground beef
- 1/3 cup onion, chopped
- 1 (8.8-ounce) pouch cooked Spanish-style rice
- 1 cup Monterey Jack cheese, shredded, about 4 ounces
- 1/2 cup golden raisins
- 1/2 cup sliced pimiento-stuffed green olives
- 1 tablespoons dry sherry, or lime juice
- 24 fresh plump jalapeño peppers
- 1 (8-ounce) container sour cream
- milk, as needed
- 1/2 cup toasted almonds or pecans
- 1 squeeze of lime juice
- pinch of cinnamon
Turkey Posole
By á-10360
You can't go wrong with delicious Turkey Posole, perfect for the colder times of year
- CHILE PASTE:
- 2 dried ancho or pasilla chiles
- 1 garlic clove
- 2 tablespoons tomato paste
- SOUP & ASSEMBLY:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 (15 ounce) cans white hominy, rinsed
- 8 cups turkey stock or low-sodium chicken broth
- 2 cups cooked turkey meat, shredded
- Kosher salt and freshly ground black pepper
- Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges (for serving)
Challah Stuffing with Fennel & Dried Fruit
By á-61574
A great twist on stuffing, this Challah Stuffing recipe kicks things up a notch with fennel, dried fruits, nuts and...
- 1 (16-ounce) loaf challah, cut into 1-inch cubes
- 1/4 cup butter
- 2 cups onions, chopped, about 2 large onions
- 2 cups fennel, chopped, about 2 medium fennel bulbs
- 1 1/4 cups orange juice
- 1/2 cup dried apricots, chopped
- 1/2 cup dried figs, chopped
- 1/2 cup dried cherries, chopped
- 1/2 cup pitted dried plums or prunes, chopped
- 2 tablespoons snipped fresh tarragon
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground nutmeg
- 1 cup walnuts, toasted and coarsely chopped
- 3 eggs, lightly beaten
- 2 cups milk
- Fresh tarragon (optional)
Corn, Poblano and Cheese Tamales
By ltrodrigu
You can find the banana leaves used to wrap these delicious Tamales with corn, roasted poblano peppers and cheese a...
- 1/2 pound frozen banana leaves, thawed, rinsed and patted dry
- 5 poblano chilies
- 12 ounces mild white cheese (such as Chihuahua or Monterey Jack), cut into 3-inch sticks about 1/2 inch wide and thick
- 1 tablespoon butter
- 2 cups fresh corn kernels
- 3 cups Maseca instant corn masa flour
- 1 tablespoon salt
- 3/4 cups lard, melted
- 3 cups warm water, plus more as needed
- 1 cup Mexican crema, or sour cream thinned with a little milk
K's Spectacular Easter Slow-Cooker Ham
By calypan
This sweet and savory K's Spectacular Easter Slow-Cooker Ham is a fall-off-the-bone family favorite that cooks up h...
- 1 (6.5 to 7-pound) semi-boneless smoked ham
- 2 1/4 cups light brown sugar
- 1 (8-ounce) can crushed pineapple, undrained
- 1 tablespoon Dijon Mustard
Dr. Pepper-Glazed Ham
By á-25087
This is a traditional technique for glazed ham, but the all the sugar you need is found in the Dr
- 1 (7 to10 pound) spiral-sliced, bone-in half ham, preferably shank end
- 3/4 cup brown sugar, packed
- 1/2 cup Dr. Pepper
- 2 tablespoons orange juice
- 2 teaspoons Dijon mustard
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