Free Online Recipes

Ingredients:

• 2 cans (15 1/2 oz.) small white onions
• 2 tablespoons butter
• 1 tablespoon flour
• 1 1/4 cups milk
• 1/2 tsp salt
• 1/4 tsp mace
• Dash of pepper
• 1/4 cup dry bread crumbs

Directions:

• Drain the onions. Reserve 1/2 cup liquid.
• Melt the butter in a medium saucepan.
• Remove from the heat stir in flour until smooth.
• Gradually add reserved onion liquid and milk.
• Bring the mixture to a boil stirring gently for 1 minute.
• Add the onions, salt, mace and pepper.
• Heat thoroughly and place in a 1 quart casserole dish.
• Sprinkle with bread crumbs and place under the broiler for about 2 minutes, just enough to brown the top

Ingredients:

• 2 oranges
• 1 cup sugar
• 2 teaspoons lemon juice
• 2 teaspoons fresh ginger, cut in fine julienne
• 1 bag (12 ounces) fresh or frozen cranberries
• 1/2 teaspoon freshly ground white pepper

Directions:

• Peel 1 orange and cut the zest into a very fine julienne, as thin as possible. Set aside.
• Squeeze both oranges for juice. Set aside.
• Combine sugar and lemon juice in a small saute pan.
• Heat up slowly and continue cooking until the sugar begins to caramelize.
• If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning.
• When the sugar is caramel colored, add the julienned ginger and orange zest.
• Cook for about 1 minute, then add the cranberries, orange juice and pepper.
• Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy.
• Remove from the heat and let it cool.

Ingredients:

• 1 package (12 ounces) fresh cranberries
• 1/2 cup balsamic vinegar
• 1/2 cup sugar
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin

Directions:

• In medium saucepan, over high heat, combine cranberries, vinegar and sugar. Bring to a boil.
• Reduce heat to medium-low and add nutmeg, cinnamon, cayenne and cumin.
• Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.

Ingredients:

• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream style corn
• 1/2 cup margarine, softened
• 1 cup sour cream
• 1 (8.5 ounce) package dry cornbread mix

Directions:

• Preheat oven to 350F. Lightly grease a 2 quart casserole dish.
• In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream and corn bread mix.
• Pour into the prepared casserole dish.
• Bake for 45 minutes in the preheated oven or until a knife inserted in the center comes out clean.

Ingredients:

• 1 stick butter (4oz), melted
• 1 large onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 3 eggs
• 1 cup sour cream
• 1 can (16oz) creamed corn
• 1/3 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cheddar cheese, shredded

Directions:

• In a medium saute pan, heat 2 tablespoons of butter over medium heat.
• Add onion and peppers and cook until softened, stirring occasionally. Remove from heat.
• Combine remaining 6 tablespoons butter, eggs and sour cream in a large bowl.
• Whisk together until smooth. Mix in corn, cornmeal, salt and pepper.
• Stir in cheese and onion pepper mixture.
• Turn into a 2-quart buttered baking dish.
• Bake in a preheated 350 F oven for 30 to 35 minutes, until puffed and golden.

Ingredients:

• 6 to 8 large sweet potatoes
• 1/4 cup light corn syrup
• 1/4 cup dark corn syrup
• 2 tablespoons maple syrup
• 1/4 cup Kentucky bourbon, high quality
• Salt and pepper, to taste
• Fresh parsley, minced

Directions:

• Cook sweet potatoes. Peel and slice crosswise then lengthwise or as desired.
• Cool and arrange in buttered casserole pan or dish.
• Combine remaining ingredients except parsley and pour over potatoes.
• Bake at 350F degrees until bubbling hot. Garnish with parsley.

Ingredients:

• 1 lb. chestnuts
• 1 medium onion, chopped
• 3 stalks celery or heart of 1 bunch, chopped
• 1 loaf stale bread, crumbled and moistened
• 2 T. parsley
• 1 tsp. oregano
• Salt and pepper, to taste
• 2 eggs, beaten
• 1/2 C. butter, melted

Directions:

• Steam chestnuts for 20 minutes to make them easier to shell. Shell and chop them coarsely.
• In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano, salt and pepper.
• Add eggs and butter and toss well. If too dry, add little sprinkles of water.
• More bread can be added to the stuffing if more volume is needed.
• Fill large cavity and neck cavity and fasten shut with steel skewers.

Ingredients:

• 1/3 C. chopped celery
• 3 T. butter or margarine, melted
• 3 tangerines
• 2 2/3 C. herb seasoned stuffing mix
• 2 C. cooked wild rice
• 1/3 C. cranberries
• 1/3 C. chicken broth
• 1/4 tsp. poultry seasoning

Directions:

• Saute celery in butter until tender. Set aside.
• Peel, section and chop tangerines and place in a large bowl.
• Add celery mixture, stuffing mix, wild rice, cranberries, chicken broth and poultry seasoning. Stir well.
• Spoon stuffing into cavity of turkey. Bake according to directions on turkey packaging.

Ingredients:

• 3 C. self-rising cornmeal
• 1/4 C. all-purpose flour
• 1 T. sugar
• 1 tsp. salt
• Pinch of baking soda
• 3 C. buttermilk
• 2 eggs, well beaten
• 1 C. chopped celery
• 3/4 C. chopped onion
• 3 T. bacon drippings
• 1 3/4 C. herb-seasoned stuffing mix
• 1/2 tsp. rubbed sage
• 1 can cream of chicken soup, undiluted
• 3 C. turkey or chicken broth

Directions:

• Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well. Stir in celery and onion.
• Heat bacon drippings in 10-inch iron skillet until very hot. Add 1 tablespoon drippings to batter. Mix well.
• Pour batter into hot skillet. Bake at 450 F for about 30 minutes or until bread is lightly browned.
• Crumble into large mixing bowl. Add stuffing mix and sage. Set aside.
• Place soup in medium saucepan. Gradually stir broth into soup.
• Cook over medium heat, stirring constantly until thoroughly heated.
• Pour over crumb mixture. Stir well. Spoon into well-greased 13 x 9-inch baking dish.
• Bake at 375 F for 35 to 40 minutes.

Ingredients:

• 1 (12 pound) whole turkey, neck and giblets removed
• 1/2 cup butter, cubed
• 2 apples, cored and halved
• 1 tablespoon garlic powder
• Salt and pepper to taste
• 2/3 (750 milliliter) bottle champagne

Directions:

• Preheat oven to 350F. Rinse turkey and pat dry.
• Gently loosen turkey breast skin and insert pieces of butter between the skin and breast.
• Place apples inside the turkey cavity. Sprinkle with garlic powder, salt and pepper.
• Place turkey in a roasting bag and pour champagne over the inside and outside of the bird.
• Close bag and place turkey in a roasting pan.
• Bake turkey 3 to 3 1/2 hours in the preheated oven or until the internal temperature is 180 degrees F.
• Remove turkey from bag and let stand for at least 20 minutes before carving.