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15 Cards in this Set
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Corn Casserole Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Country Cooking - Southern Sides |
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn 1 (8-ounce) package corn muffin mix (recommended: Jiffy) 1 cup sour cream 1/2 cup (1 stick) butter, melted 1 to 1 1/2 cups shredded Cheddar Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. |
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Corn and Wild Rice Pudding Recipe courtesy Emeril Lagasse, 2000
Show: The Essence of Emeril Episode: Thanksgiving Show |
2 eggs
1 egg yolk 1 cup heavy or whipping cream 2/3 cup milk 4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn 1 cup cooked wild rice 3 scallions, finely chopped or 1/3 cup finely chopped scallions 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1/8 teaspoon grated fresh nutmeg 1/2 tablespoon butter Preheat oven to 325 degrees F. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well. Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm. |
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Sagaponack Corn Pudding Copyright 2002 Barefoot Contessa Family Style
Show: Barefoot Contessa Episode: Tex Mex This recipe is available for a limited time only. Why? |
1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears) 1 cup chopped yellow onion (1 onion) 4 extra-large eggs 1 cup milk 1 cup half-and-half 1/2 cup yellow cornmeal 1 cup ricotta cheese 3 tablespoons chopped fresh basil leaves 1 tablespoon sugar 1 tablespoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish. Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly. Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar. Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm. |
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Turnip Mashed Potatoes Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Country Cooking - Southern Sides |
6 large red new potatoes, skin on
2 large turnips, peeled 1/2 cup cream, heated 8 tablespoons (1 stick) butter, melted 1/2 cup sour cream Salt and pepper Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired. |
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Extra Nutty Chocolate Chip Squares
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Ingredients:
1 pkg (16.5 oz) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough 1/2 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels 1/2 cup chopped almonds, macadamia nuts, peanuts, pecans and/or walnuts Directions: PREHEAT oven to 350° F. Grease 8-inch-square baking pan. PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan. BAKE for 22 to 24 minutes or until golden brown. SPRINKLE morsels over hot cookie. Let stand for 5 minutes or until morsels are shiny; spread evenly. Top with nuts. Cool completely in pan on wire rack. Cut into bars. |
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pasta with meat sauce
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2 tablespoons olive oil
1 pound ground beef 1 large onion, chopped 4 garlic cloves, minced 1/4 cup chopped fresh parsley 1 teaspoon dried basil, crumbled 1 teaspoon dried oregano, crumbled 1 teaspoon paprika 1 28-ounce can Italian plum tomatoes, drained, chopped 1 8-ounce can tomato sauce 1/2 cup dry red wine 16 ounces fusilli or other short pasta, freshly cooked 1 cup grated Parmesan PreparationHeat oil in heavy large skillet over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer beef to plate. Add onion and garlic to skillet and sauté until onion is tender, about 5 minutes. Stir in parsley, basil, oregano and paprika and continue cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine. Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Toss pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining Parmesan over pasta. |
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Sweet Potato and Apple Soup
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2 (1 pound) sweet potatoes, quartered
1 large tart apple, peeled and cored 2 tablespoons olive oil 1 onion, chopped 2 stalks celery, chopped 1 large carrot, chopped 1 bay leaf 5 cups chicken broth 1 cup cream 1 (5 ounce) lemon, zested and juiced salt and pepper to taste 1 cup crumbled goat cheese or feta cheese READ REVIEWS (3) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes and apple on a greased baking sheet, and roast for about 40 minutes in the preheated oven, or until tender. Cool, and peel sweet potatoes. Heat olive oil in a soup pot over medium heat. Add the onion, celery, bay leaf, and carrot; saute until tender. Remove the bay leaf, and discard. Pour in the chicken broth, and add the sweet potato and apple. Puree in batches using a regular blender, or if possible use an immersible blender to puree while in the pot. Return to the soup pot, and stir in the cream, lemon zest, and lemon juice. Taste and season with salt and pepper as needed. Heat through, but do not boil. Ladle into serving bowls, and garnish with crumbled cheese. |
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CRANBERRY JELLO RELISH
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1 lb fresh cranberries crushed or minced
2 packages black cherry Jello 1 medium orange peeled and seeded (all white must be removed) 1 cup pecans or walnuts crushed 1 cup sugar Using a food processor, crush fresh cranberries until fine. Add 1 cup of sugar and mix well and set aside for 30 minutes. Crush or grind nuts with orange add to large bowl. Mix black cherry Jello using ONLY 1 cup of hot water per package and no cold water. Add to nuts and orange mixture. Mix all ingredients together and add to mold or glass bowl. Allow to stand in refrigerator overnight. This is also great if made up to 1-2 days ahead. |
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Cranberry Nut Bread
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2 cups all-purpose flour
1 cup sugar 1 1/2 teaspoons double-acting baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 stick (1/2 cup) cold unsalted butter, cut into bits 1 teaspoon freshly grated orange zest 3/4 cup fresh orange juice 1 large egg 1 cup coarsely chopped cranberries 1/3 cup coarsely chopped walnuts PreparationIn a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack. |
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Milk Chocolate Mousse with cranberry and candied-orange chutney
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3 large egg yolks
Pinch of salt 2/3 cup whole milk 12 ounces imported milk chocolate, finely chopped 1 teaspoon dark rum 1 1/2 cups chilled whipping cream, divided Cranberry and Candied-Orange Chutney Dark chocolate shavings PreparationWhisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes. Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours. Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day. |
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Cranberry Raspberry Relish
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15 min 15 min prep
Change to: servings US Metric 1 can whole berry cranberry sauce 1 (6 ounce) package raspberry gelatin powder (or 2 small pkgs) Not the one? See other Cranberry Raspberry Relish Recipes < 15 mins Sauces Low Protein Sauces Fruit Sauces Easter Sauces Chop cranberry sauce with fork or fork and knife. Mix jello by 1/2 according to the directions on package. Chill in fridge according to directions on package. Enjoy! |
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chocolate bread pudding
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1/2 stick (1/4 cup) unsalted butter
4 cups 1-inch cubes day-old country-style white bread 3 ounces unsweetened chocolate (not bittersweet) 1 3/4 cups whole milk 1 cup heavy cream 3 large egg yolks 3/4 cup sugar PreparationPreheat oven to 350° F Melt butter and in a bowl toss with bread. Chop chocolate and transfer to another bowl. In a saucepan bring milk and cream to a simmer and remove pan from heat. Add cream mixture to chocolate, whisking until smooth. Add yolks and sugar, whisking until combined well. Pour custard over bread. Let pudding stand, covered, 1 hour. Preheat oven to 350° F and butter an 8- by 8- by 2-inch square baking pan. Transfer pudding to pan and bake in middle of oven until just set but still trembles slightly, about 25 minutes. Serve pudding warm or at room temperature. |
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red-lentil soup
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1 large onion, chopped
1 tablespoon olive oil 4 garlic cloves, finely chopped 1 teaspoon ground cumin 1 Turkish or 1/2 California bay leaf 1 sprig fresh thyme 1 cup red lentils (7 ounces), picked over and rinsed 3 1/2 cups reduced-sodium chicken broth 3 cups water 2 tablespoons chopped flat-leaf parsley Accompaniment: lemon wedges PreparationCook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes. Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes. Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan. Stir in parsley and season with salt. Cooks' note: Soup can be made 3 days ahead and cooled, uncovered, then chilled, covered. See All Reviews |
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roast pork loin
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3 large garlic cloves, minced
2 teaspoons salt 1 bay leaf, crumbled 1 teaspoon rubbed sage 1 teaspoon dried thyme, crumbled 1/2 teaspoon pepper 1 3-pound pork loin roast, rolled, tied PreparationCombine first 6 ingredients in small bowl. Rub mixture evenly over roast. Cover and refrigerate overnight, turning pork occasionally. Preheat oven to 350°F. Place rack in roasting pan. Place pork atop rack and roast in oven until thermometer inserted in center of pork registers 160°F., about 1 hour 25 minutes. Nutritional InformationPer serving: calories, 270; fat, 14 g; sodium, 809 mg; cholesterol, 99 mg |
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How to Hard Boil an Egg
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The other item is how to hard boil an egg. Most people don't know how to do it and you can tell the difference by the color between the egg white and the yoke. If it is green, then you are doing it wrong. The taste difference is remarkable. I found out that I did not know how to properly cook an egg many years ago by a friend. I was told how and tried it and was amazed at the difference. To properly cook a hard boiled egg, put the egg in cold water with about an inch of water above the egg. Bring this to a hard boil and keep it boiling for 1 minute, then turn off the burner and let sit for around 18-20 minutes, depending on the size of the egg. The egg will come out of the shell easier, there will be no green between the white and the yoke and it will taste much better too.
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