Free Online Recipes

Ingredients:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup milk
• 1/2 to 1 teaspoon minced garlic
• 1/2 teaspoon worcestershire sauce
• Pinch sugar
• Pinch ground white pepper
• Cayenne pepper to taste
• 3 large heads butter lettuce, torn, washed and dried
• 1 small vidalia sweet onion, peeled and sliced into thin rings
• 1 (11 ounce) can mandarin oranges, drained
• 6 ounces fresh mushrooms, thinly sliced
• Salt and pepper to taste

Directions:

• Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic, Worcestershire sauce, sugar, white pepper and cayenne pepper.
• Store in an air-tight container and refrigerate.
• Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms.
• Add enough dressing to coat and toss.
• Sprinkle with salt and pepper and add croutons if desired.

Ingredients:

• 6 pounds turnips, peeled, sliced into 1/2-inch rounds
• 1/2 cup, 1 stick, butter, melted
• 1/4 teaspoon ground nutmeg

Directions:

• Preheat oven to 325 F.
• Toss turnips and butter in 13 x 9 x 2-inch glass baking dish.
• Sprinkle turnips with salt and pepper.
• Cover dish with foil.
• Bake until tender, about 1 hour.
• Remove from oven and mash coarsely.
• Stir in nutmeg.
• Season to taste with salt and pepper.

Ingredients:

• 4 medium sweet potatoes, peeled
• 1 tablespoon butter
• 1/4 cup milk
• 3/8 cup brown sugar
• 1 teaspoon cinnamon

Directions:

• Boil water.
• Peel potatoes and cut into small cubes.
• Put in boiling water.
• Let cook until potatoes are soft.
• Remove potatoes and place in bowl.
• Mash potatoes with potato masher or mixer.
• Add butter and milk. Stir.
• Add brown sugar and cinnamon. Stir.
• Dish onto bowl or plate.
• Sprinkle cinnamon lightly over top.

Ingredients:

• 4 slices bacon cut into 1-inch pieces
• 1 cup onion chopped
• 1 cup celery chopped
• 1/2 pound mushrooms sliced
• 1 package, 4 ounces, wild rice cooked according to package directions
• 2 cups bread crumbs
• 1/2 pound breakfast sausage, cooked
• 1 teaspoon dried oregano
• 1/2 teaspoon dried sage
• Salt
• Pepper

Directions:

• Preheat oven to 325F.
• In medium-size skillet, over medium heat, saute bacon until almost crisp.
• Add onion, celery and mushrooms. Continue cooking until vegetables are tender.
• In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
• Season to taste with salt and pepper if desired.
• Spoon dressing into lightly greased 2-quart casserole dish.
• Bake, covered, at 325 degrees F, 35 to 40 minutes.

Ingredients:

• 2 cups apple cider
• 1/3 cup real maple syrup
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh marjoram
• 2 1/2 teaspoons lemon zest
• 3/4 cup butter
• Salt and ground black pepper to taste
• 14 pounds whole turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup coarsely chopped carrots
• 2 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons apple brandy, optional

Directions:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes.
• Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest.
• Add the butter and whisk until melted. Add salt and ground pepper to taste.
• Cover and refrigerate until cold. Syrup can be made up to 2 days ahead.
• Preheat oven to 375F. Place oven rack in the lowest third of oven.
• Wash and dry turkey and place in a large roasting pan.
• Slide hand under skin of the breast to loosen.
• Rub 1/2 cup of the maple butter mix under the breast skin.
• Rub 1/4 cup of the maple butter mixture over the outside of the turkey.
• With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan.
• If desired, the neck and giblets may be added to the vegetables.
• Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven.
• Reduce oven temperature to 350F and cover turkey loosely with foil.
• Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180F and stuffing reaches 165F.
• Transfer turkey to a platter and cover with foil. Reserve pan mixture for gravy.
• Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To make gravy:
  • Strain pan juices into a measuring cup.
  • Spoon fat from juices.
  • Add enough chicken stock to make 3 cups.
  • Transfer liquid to a heavy saucepan and bring to a boil.
  • In a small bowl, mix reserved maple butter mixture with flour to form a paste and whisk into the broth.
  • Stir in thyme, bay leaf and apple brandy.
  • Boil until reduced and slightly thickened.
  • Season with salt and pepper to taste.

Ingredients:

• 24 ounces broccoli flowerets
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• Salt to taste

Directions:

• Steam broccoli till tender but firm, 4-6 minutes.
• Heat the oil in a nonstick skillet over medium heat.
• Add the garlic and saute one minute.
• Add the cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.

Ingredients:

• Ice cream:
  • 1 quart vanilla ice cream or frozen vanilla yogurt, slightly softened
  • 1 1/2 teaspoons ground nutmeg
• Pudding:
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 2 tablespoons, 1/4 stick, unsalted butter
• 2 large eggs
• 1/2 cup mild-flavored light molasses
• 2 tablespoons packed golden brown sugar
• 2 tablespoons sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup dark or golden raisins

Directions:

• Ice cream:
  • Stir ice cream and nutmeg in medium bowl to blend.
  • Cover with foil and freeze.
  • Can be prepared 3 days ahead. Keep frozen.
• Preheat oven to 300 F. Butter 8×8x2-inch glass baking dish.
• Combine cornmeal and salt in heavy medium saucepan.
• Gradually whisk in 21/2 cups milk.
• Whisk over medium heat until mixture boils.
• Reduce heat to medium-low and simmer until mixture is thick and creamy, stirring often, about 10 minutes.
• Whisk in butter. Remove from heat.
• Whisk eggs, molasses, brown sugar, sugar, ground ginger and cinnamon in large bowl.
• Gradually whisk in hot cornmeal mixture. Stir in raisins.
• Pour pudding into prepared baking dish.
• Pour remaining 1/2 cup milk over pudding. Do not mix into pudding.
• Place pudding dish in large roasting pan.
• Pour enough hot water into roasting pan to come halfway up sides of pudding dish.
• Bake pudding until just set, about 1 hour 30 minutes.
• Remove pudding from roasting pan. Cool until lukewarm, about 20 minutes.
• Spoon warm pudding into shallow bowls. Top with scoop of ice cream.

Ingredients:

• 1 package, 9 ounces, prepared graham cracker pie crust
• 1 pint vanilla ice cream softened
• 1 can, 16 ounces, pumpkin
• 1 cup whipped cream
• 3/4 cup sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Directions:

• Fill pie crust with ice cream. Freeze until solid.
• In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
• Spoon mixture over frozen layer of ice cream in crust. Freeze until solid.
• To serve, remove pie from freezer and place in refrigerator one hour before serving.
• Slice and serve with additional whipped cream, if desired.

Ingredients:

• 5 cups turkey stock
• 3 stalks celery cut into 1-inch pieces
• 2 large potatoes peeled and quartered
• 2 carrots cut into 1-inch pieces
• 1 onions quartered
• 1 cup uncooked noodles
• 2 cups cooked turkey, cubed

Directions:

• In 5-quart saucepan, combine first 5 ingredients.
• Over high heat, bring to a boil.
• Reduce heat. Cover and simmer for one hour.
• Stir in noodles and turkey meat.
• Simmer until noodles are done and meat is heated through.

Ingredients:

• 3 pounds potatoes, peeled and quartered
• 1 cup butter
• 2 (3oz) pkg cream cheese, softened
• 1 cup cheddar cheese, shredded
• 1 (2oz) jar pimiento, drained
• 1 small green pepper, finely chopped
• 1 bunch green onions, finely chopped
• 1/2 cup parmesan cheese
• 1/4 cup milk
• 1 teaspoon salt

Directions:

• Cook potatoes in boiling water to cover 15 minutes or until tender. Drain and mash.
• Add butter and cream cheese. Beat at medium speed with and electric mixer until smooth.
• Stir in 1/2 cup Cheddar cheese and next 6 ingredients.
• Spoon into lightly buttered 11×7x1 1/2 inch baking dish.
• Bake at 350F for 30 to 40 minutes or until thoughly heated.
• Sprinkle with remaining cheese. Bake 5 minutes or until cheese melts.