- ¼ cup warm water
- 1 Tablespoon sugar
- 1 package dry yeast
- ½ cup sugar
- 2 cups lukewarm water
- ½ cup oil
- 3 teaspoons salt
- 1 egg
- 7 cups flour (approximately)
A fabulous holiday appetizer. Celebrate the art of cooking and get creative with your food presentation.
Makes About 1 1/2 Cups
- 8 ounces goat cheese
- 4 tablespoons olive oil
- 3 tablespoons plain yogurt
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon chopped fresh mint
- Salt and pepper to taste
- 1 teaspoon chopped fresh thyme
- Sundried tomato for garnish
- Process goat cheese, oil and yogurt in a food processor until smooth.
- Transfer to medium bowl.
- Mix in all herbs and season to taste with salt and pepper.
- Chill at least an hour before serving.
- Garnish with some of the left over green herbs and a diced sun-dried tomato
- Serve alongside crackers or veggie slices
- 1 ½ pounds Swiss chard (preferably rainbow or red)
- 1/4 cup pine nuts (2 ½ ounces)
- ¼ cup olive oil
- 1 medium onion, finely chopped
- ¼ cup golden raisins
- 1 cup water
- Tear chard leaves from stems, then coarsely chop stem and leaves separately.
- Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
- Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
- Season with salt and pepper. Serve sprinkled with pine nuts.
Give this interesting combination a try. It might just be your crowd pleaser at the Thanksgiving feast.
- 6 medium sweet potatoes or yams (about 2 pounds) or substitute one 23 ounce can
- 6 teaspoons brown sugar
- 3 Tablespoons butter
- 3 Tablespoons orange juice
- ½ teaspoon salt
- 1 Tablespoon grated orange peel (optional)
- If you are not using canned sweet potatoes, you must first peel and boil the sweet potatoes until soft. Cut into 1/2-inch slices.
- Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
- Add sweet potatoes.
- Stir gently until glazed and hot.
for one of your holiday meals.
- 6 medium carrots
- 1 Tablespoon butter, melted (or olive oil)
- ¼ teaspoon salt
- ¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped
- Slice carrots into half inch slices.
- Simmer, covered, in water until tender, about 10 to 15 minutes; drain.
- Combine remaining ingredients, toss with carrots.
This is one of the easiest, quickest, tastiest and most nutritious pasta dishes you will ever make. Take it from an Italian! Submitted by Luigi of South Florida. Thank you, Luigi!
- 1 pound dry pasta
- 1 pound shrimp (fresh or frozen)
- 1 pound of broccoli (cut in large florets)
- 1/2 cup olive oil
- 1/2 cup parmigiano reggiano (grated)
Cooking with pumpkins can be very nutritious and delicious. Here are some tips. First off it is always best to cook with smaller pumpkins as they yield more flavor. Cut the pumpkin in half, and scoop out the seeds and stringy bits and then place the halves cut-side down in a baking dish and bake at 350 until the flesh is soft. Scoop out the pulp and puree in a food processor and then it is ready to use. The puree can also be placed in the freezer at this time and used later on.
Yields: 24 standard size muffins
- 4 eggs
- 3/4 cup sugar
- 2 cups pumpkin puree
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup chopped walnuts
- Preheat oven to 400 F.
- In a large mixing bowl, beat egg, sugar, pumpkin and oil until smooth.
- In another bowl combine flour, baking soda, baking powder, cinnamon and salt.
- Then add to the pumpkin mixture and mix well.
- Fold in the nuts.
- Fill greased or paper-line muffin cups three-fourths full
- Bake for 16 to 20 minutes of until a toothpick can be stuck into a muffin and come out clean.
- Cool in pan 10 minutes before removing to a wire rack.
An easy meal to make with gourmet taste.
- ½ cup grated Parmesan cheese
- 1 Tablespoon dried tarragon
- ½ teaspoon paprika
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- ¾ pound chicken pieces, skin and bone removed
- Olive oil