Free Online Recipes

Ingredients:

• Streusel:
  • 2/3 cup walnuts
  • 1/2 cup packed golden brown sugar
  • 1/4 cup yellow cornmeal
  • 1/4 cup all purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 tablespoons chilled unsalted butter, cut into small pieces
• Filling:
  • 2 1/4 pounds Granny Smith apples, about 6 medium, peeled, quartered, cored, cut into 1/2-inch-thick wedges
  • 1/2 cup sour cream
  • 1/4 cup sugar
  • 2 tablespoons all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
• 1 Flaky pie crust
• Vanilla ice cream

Directions:

• Streusel:
  • Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor.
  • Using on/off turns, process until nuts are finely chopped.
  • Add butter and process until small moist clumps form.
  • Can be prepared 1 day ahead. Cover and refrigerate.
• Filling:
  • Position rack in center of oven and preheat to 375F.
  • Toss apples with sour cream in large bowl to coat.
  • Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl.
  • Sprinkle mixture over apples and toss to coat.
• Transfer filling to prepared crust.
• Sprinkle streusel over apples, covering completely.
• Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour.
• Transfer pie to rack and cool slightly.
• Serve pie slightly warm or at room temperature with vanilla ice cream.

Ingredients:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup sugar
• 1/2 cup olive oil
• 1/4 cup white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon dried minced onion
• 1 bag fresh spinach, 10 ounce, chopped, washed and dried
• 1 quart strawberries, sliced
• 1/4 cup toasted slivered almonds

Directions:

• Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
• Refrigerate until chilled.
• In a large bowl, combine the spinach, strawberries and almonds.
• Pour dressing over salad.
• Toss and refrigerate 10-15 minutes before serving.

Ingredients:

• 1 heart of romaine lettuce
• Red onion
• 1/8 cup crumbles blue cheese
• 2 oz. spicy pepper pecans, chopped
• 4 teaspoons raspberry vinaigrette, per serving
• Spicy pepper pecans:
  • 2 oz. or 1/2 cup of chopped pecans
  • 3 teaspoons dark brown sugar
  • 1/2 teaspoon cayenne pepper

Directions:

• Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates.
• Slice red onion paper-thin and layer to taste on top of the greens.
• Sprinkle with blue cheese crumbles and spicy pepper pecans to taste.
• Spicy pepper pecans:
  • Rinse pecan pieces to dampen.
  • Combine brown sugar and cayenne pepper in a small bowl.
  • Mix in damp pecan pieces and toss until thoroughly coated.
  • Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans.
  • Remove and let cool.

Ingredients:

• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh tarragon
• 1/3 cup extra-virgin olive oil
• 1/3 cup canola oil
• Salt and freshly ground black pepper
• 2 Granny Smith apples, peeled, cored and halved
• 2 bulbs fennel, thinly sliced

Directions:

• To prepare the vinaigrette:
  • Whisk together the lemon juice, chopped tarragon and olive and canola oils in a small bowl.
  • Season to taste with salt and pepper.
• To prepare the salad:
  • Cut the apple into thin slices and place in a medium bowl with the fennel.
  • Toss with the vinaigrette and season to taste with salt and pepper.

The holiday season is now just a few days away, and families and friends across America will be coming together for Thanksgiving and Christmas. These seasonal gatherings are often centered around a large communal meal headlined by a turkey. Other meats such as pork are occasionally served as a side dish, and traditional fruit such as cranberries often feature heavily. This is a recipe that makes use of all three of these foods, and should make anyone who cooks it for their family feast very popular:

Ingredients

4 turkey steaks. 12 slices of streaky bacon.

For the Cranberry Sauce:

12 oz of fresh cranberries, washed. 1 cup of maple syrup. 1 cup of cranberry juice. Grated zest of one medium orange.

Instructions

To make the Cranberry Sauce

Mix the berries, maple syrup, cranberry juice and orange zest together in a saucepan.

Bring to a boil, then cook on a medium heat for about 10 minutes.

Remove any foam from the surface of the pan.

Cool and refrigerate until serving time.

For the Turkey

Heat the oven to 370F.

Take each steak and beat a small amount to make each steak so they are about 1/2″ thick

Spread the cranberry sauce to cover 1 side of the meat

Roll the turkey up, keeping the cranberry sauce inside

Wrap the rolled turkey in the streaky bacon. Hold with cocktails sticks if required

Cook for about 20 minutes or until the turkey is thoroughly cooked.

Serve.

Ingredients:

• 2 lbs. sweet potatoes, boiled, peeled and mashed
• 2 eggs, beaten
• 2 oz. margarine, melted
• 1/2 cup brown sugar
• 1 cup buttermilk
• 1/4 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Directions:

• Preheat oven to 350F.
• Combine all ingredients and mix well.
• It will be very soupy.
• Bake at 350F for 1 hour.

Ingredients:

• 1 frozen deep-dish pie crust, thawed, pierced all over with fork
• 1 1-pound red-skinned sweet potato, pierced with fork
• 1/2 cup, packed golden brown sugar
• 2 tablespoons, 1/4 stick, unsalted butter, melted
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 3/4 cup light corn syrup
• 2 large eggs
• 1 cup, about 4 ounces, pecan halves

Directions:

• Preheat oven to 400F.
• Bake crust until pale golden, about 8 minutes. Set aside.
• Reduce oven temperature to 350F.
• Cook sweet potato in microwave on high until tender, about 6 minutes per side.
• Cut potato in half. Scoop flesh into medium bowl and mash.
• Measure 1 cup mashed potato. Place in large bowl.
• Whisk sugar and next 5 ingredients into mashed potato.
• Spread mixture in prepared crust.
• Whisk corn syrup and eggs in bowl to blend.
• Stir in pecans. Pour syrup mixture over potato mixture.
• Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely.
• Serve at room temperature or refrigerate up to 1 day and serve cold.

Ingredients:

• 2 acorn squash
• 2 carrots, grated
• 1 can, 8 oz, crushed pineapple
• 2 tablespoons dried white raisins
• 1/4 teaspoon ginger

Directions:

• Cut squash in half.
• Scoop out seeds.
• Place in baking dish.
• Combine remaining ingredients and spoon into squash cavities.
• Bake at 350F for 30 minutes or until squash is tender.

Ingredients:

• 4 cups cooked yellow crook neck squash
• 1 medium onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 stick butter or margarine
• 2 cups crushed Cheezit crackers
• 2 cups shredded cheddar cheese
• 1 cup milk or heavy cream

Directions:

• Cook the squash, onion, butter, salt and pepper until onion and squash are tender.
• Mix remaining ingredients except for 3/4 cup of the crackers and 3/4 cup of the shredded cheese.
• Pour into a 2 quart casserole and top with remaining crackers and cheese.
• Bake at 350F for 30 minutes.

Ingredients:

• 2 quarts oysters
• 1/4 pound, 1 stick, butter
• 3 whole scallions, chopped
• 1 green or red bell pepper, seeded, deribbed and chopped
• 1/2 pound mushrooms, sliced
• 1/4 cup flour
• 1 cup heavy cream
• 1/4 cup grated imported Parmesan cheese
• Freshly grated nutmeg
• 1/2 teaspoon paprika
• Salt
• Freshly ground black pepper
• 1/2 cup bread crumbs

Directions:

• Preheat the broiler. Grease a 9×13-inch ovenproof serving dish or spray it with nonstick spray.
• Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole.
• Add the scallions and pepper and saute until the onion is soft, about 5 minutes.
• Add the mushrooms and oysters and saute for 5 minutes.
• In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour.
• When smooth, add the cream and stir until boiling and thick. Add the cheese.
• Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt and pepper.
• The casserole may be made ahead to this point and refrigerated overnight.
• Return it to the simmer on top of the stove before proceeding.
• Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter.
• Place under the broiler until browned and bubbling, about 10 minutes, depending on the depth of the casserole.