Free Online Recipes

Ingredients:

• 1 cup kiwi, peeled and cut into 1/4 inch cubes
• 1 cup figs, peeled and cut into 1/4 inch cubes
• 1 cup grapes, sliced in half
• 1 cup fresh strawberries, sliced in half
• 1 cup fresh raspberries
• 2 egg yolks
• 1/3 cup granulated sugar
• 1 cup champagne

Directions:

• Heat broiler to its highest setting.
• Divide the cut fruits into 4 soup plates, arranging them decoratively.
• Make sauce by combining egg yolks and sugar in a mixing bowl.
• Whisk briskly until the yolks begin to turn a light lemony color.
• Add the Champagne a little bit at a time, whisking constantly until well blended.
• Place the mixing bowl in a pot or pan and pour about 1 inch of water around it.
• Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.
• Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds.
• Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.
• Serve immediately with remaining champagne to accompany.

Ingredients:

• 1 can (40 ounces) sweet potatoes, drained and mashed
• 1 can (8 ounces) crushed pineapple in juice, drained
• 1/4 cup each bourbon, brown sugar, golden raisins, shredded coconut
• 1/3 cup chopped walnuts
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• Vegetable cooking spray

Directions:

• Preheat oven to 350F.
• In large bowl, combine sweet potatoes, pineapple, bourbon, brown sugar, raisins, coconut, walnuts, pumpkin pie spice and salt.
• Pour mixture into 2-quart casserole dish that has been sprayed with cooking spray.
• Bake at 350 degrees F for 40 minutes.
• Orange juice may be used in place of bourbon and pecans in place of walnuts, if desired.

Ingredients:

• 9 potatoes, peeled and cubed
• 6 ounces cream cheese
• 1 cup sour cream
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter

Directions:

• Bring a large pot of salted water to a boil.
• Drop in potatoes and cook until tender but still firm, about 15 minutes.
• Transfer potatoes to a large bowl and mash until smooth.
• Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter.
• Cover and refrigerate 8 hours, or overnight.
• Preheat oven to 350F. Lightly grease a medium baking dish.
• Spread potato mixture into the prepared baking dish.
• Bake in the preheated oven about 30 minutes.

Ingredients:

• 3 gallons peanut oil for frying, or as needed
• 1 (12 pound) whole turkey, neck and giblets removed
• 1/4 cup Creole seasoning
• 1 white onion

Directions:

• In a large stockpot or turkey fryer, heat oil to 400 degrees F.
• Be sure to leave room for the turkey, or the oil will spill over.
• Layer a large platter with food-safe paper bags.
• Rinse turkey and thoroughly pat dry with paper towels.
• Rub Creole seasoning over turkey inside and out.
• Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• Place the whole onion and turkey in drain basket.
• The turkey should be placed in basket neck end first.
• Slowly lower basket into hot oil to completely cover turkey.
• Maintain the temperature of the oil at 350 degrees F and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• Carefully remove basket from oil and drain turkey.
• Insert a meat thermometer into the thickest part of the thigh. The internal temperature must be 180 F.
• Finish draining turkey on the prepared platter.

Ingredients:

• 1 package (10 ounces) frozen broccoli spears cooked and drained
• 2 cups cooked turkey cubed
• 1 can (10-1/2 ounces) cream of mushroom soup
• 1/4 cup mayonnaise
• 1-1/2 teaspoons lemon juice
• 1 teaspoon curry powder
• 1 cup seasoned croutons

Directions:

• In an 8-inch square baking dish layer broccoli. Top with turkey.
• In a small bowl combine soup, mayonnaise, lemon juice and curry powder.
• Pour over turkey and top with croutons.
• Bake at 350F 20 to 25 minutes or until bubbly.

Ingredients:

• 3 tablespoons butter
• 3/4 cup sliced mushrooms
• 3 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup hot chicken or turkey stock
• 1 small jar (2 ounce) diced pimiento
• 4 cups diced cooked turkey
• Salt
• Celery salt

Directions:

• Melt butter over medium-low heat. Saute mushrooms.
• Add flour. Stir until smooth.
• Slowly pour on milk and stock, stirring constantly.
• Add pimiento, turkey, salt and celery salt.
• Cook until heated through, but not boiling.

Ingredients:

• 2 eggs
• 1 cup sugar
• 1 cup sour cream
• 1-3/4 cups flour
• 1/4 teaspoon baking soda
• 1-1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 2 cups fresh cranberries, cut in half
• Sauce topping:
  • 1-1/2 cups granulated sugar
  • 1 cup whipping cream
  • 2 tablespoon butter
  • 2 teaspoon vanilla

Directions:

• Cream eggs and sugar. Add sour cream.
• Reserve 2 tablespoons flour. Mix together the remaining flour, soda and baking powder.
• Mix into batter. Add vanilla andmix again.
• Sprinkle the reserved flour over the halved cranberries and stir them into the batter with spoon.
• Pour the batter into greased and floured 9×13 inch pan.
• Bake 30 minutes at 350F.
• Sauce topping:
  • Mix sugar, cream and butter in medium saucepan.
  • Boil 2 minutes, stirring constantly. Remove from heat.
  • Add vanilla. Serve warm sauce over cake.

Ingredients:

• 3/4 cup sugar
• 3 1/2 Tb cornstarch
• 1/2 tsp ground cinnamon
• 1/4 cup amaretto, optional
• 1/4 cup peach preserves
• 10 large ripe peaches (3 lbs), peeled and sliced
• 1/3 (20 oz pkg) package refrigerated sliceable sugar cookie dough
• 1 Tb all-purpose flour, divided
• 1 1/2 Tb sugar
• 1/4 tsp ground cinnamon
• Vanilla ice cream

Directions:

• Combine first 3 ingredients in a large saucepan. Stir well.
• Stir in amaretto, if desired, and peach preserves.
• Add sliced peaches, and stir gently to coat.
• Cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
• Spoon peach mixture into a lightly greased 11×7x1 1/2-inch baking dish.
• Place cookie dough between 2 sheets of plastic wrap on a cookie sheet. Roll to a 10×17-inch rectangle.
• Remove top sheet of plastic wrap and sprinkle dough with 1 1/2 teaspoons of flour. Gently rub flour into dough.
• Repeat procedure on other side of dough. Freeze dough 15 minutes.
• Cut 6 (10 x 1/2-inch) strips of dough, using a pastry wheel.
• Cut 8 (6 x 1/2-inch) strips of dough.
• Arrange strips in lattice design over peach mixture in dish.
• Combine 1 1/2 tablespoons sugar and 1/4 teaspoon cinnamon.
• Sprinkle over cookie dough.
• Bake at 350 degrees F for 30 to 35 minutes or until golden brown.
• Let cobbler cool 15 minutes on a wire rack.
• Spoon into individual serving bowls and top with ice cream.

Ingredients:

• 3 eggs, beaten
• 1 1/2 cup sugar
• 1/2 cup margarine, melted
• 4 tsp. fresh lemon juice
• 1 tsp. vanilla
• 1 1/3 cup coconut
• Pinch salt
• 1.9 inch unbaked pie shell

Directions:

• Preheat oven to 350F.
• Combine all ingredients except coconut.
• Mix well.
• Then stir in coconut.
• Pour into pie shell and bake 40-45 minutes until center is set.

Ingredients:

• 6-8 thinly sliced potatoes
• 1 can cheddar cheese soup
• 1 cup velveeta cheese
• 1-1/2 cups grated sharp cheddar cheese
• 1 can (12 oz.) evaporated milk
• Salt and pepper

Directions:

• Spray crockpot with cooking spray.
• Fill crockpot half full of the sliced potatoes.
• Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup grated sharp cheese and 1/2 can of milk.
• Add salt and pepper to taste.
• Layer remaining ingredients in same order.
• Cook on high about 6 hours.
• You need to check for you may need to add more milk.
• You can parboil the potatoes for quicker cooking