|
|
 Dad's Pumpkin Bread Total time: Approximately 1 – 1.5 hours.
3 cups sugar
1 cup vegetable oil
4 eggs lightly beaten
16 oz. can unsweetened pumpkin
3-1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon (I use about 1.5 but it depends on your taste)
1/2 teaspoon ground cloves
2/3 cup water
Preheat oven to 350 degrees. Butter and flour (or Crisco/flour) 2x 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in a separate bowl, mix well. Blend dry mix into wet mixture, alternating water and dry mixture (about 1/3 of each, each time). Divide batter between the two pans. Bake for (the original recipe said 40 minutes, but you’ll need to figure out how long extra for your oven) 75 minutes or until toothpick comes out clean. Let stand 10-15 minutes, remove from pan and cool completely on a wire rack.
I cut back on the sugar, and I buttered but dusted my pan with sugar instead of flour. Otherwise, I followed the instructions to get that perfect loaf in the picture.
Bake time was 50 minutes for one loaf of bread at sea level.
Total time: Approximately 1 hour.
What a great use for leftover turkey!!
2 cups cubed fully cooked ham
4 cups cubed cooked turkey (we used chicken)
1 cup shredded swiss cheese
1 large onion, chopped (we used 1 medium)
1/3 cup butter
1/3 cup flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1 3/4 cups milk
TOPPING:
1 1/2 cups soft bread crumbs
1/2 cup shredded swiss cheese
1/4 cup butter, melted
In a nonstick skillet, saute ham for 4-5 minutes or until browned; drain and pat dry.
In a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside.
In a saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham.
Combine topping ingredients; sprinkle over the top.
Bake, uncovered, at 350ºF for 25-30 minutes or until golden brown and bubbly.
Yield: 6 servings
So, I found this recipe before Thanksgiving, and tried it with chicken ( and FYI, if you use chicken, use a medium onion, otherwise the onion is a little strong). It was Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!! So, as a leftover dish, I think everyone will enjoy it. It is a one dish meal, but you can add broccoli in it for veggies and dinner rolls… but we ate it just as is, nothing extra… with no leftovers… mmmmmmmmmm .. -Marion
 Not my mom's chicken and ginger, but it makes me happy. Total time: Approximately 35 minutes.
We eat a lot of spicy foods in my house, and one of my favorite quick meals is Thai chicken and & ginger (I’m half Thai). I tend to omit the fish sauce in favor of just adding more salt when I add the water to the skillet. My mom prefers chicken thighs and dark meat over breasts because it adds more fat to the dish. I’ve found it tastes the same either way… I even did it with leftover turkey this year. An alternative is to use carrots and ginger powder instead of ginger root.
2-3 boneless skinless chicken breasts, diced
1 chunk of ginger root the size of a child’s fist, peeled
Thai fish sauce (optional!)
1/4 teaspoon of salt (or less)
1/4 teaspoon of pepper (or more)
1 tbsp of vegetable or olive oil
4 cups of cooked rice
I have a rice cooker, so I typically get 2 cups of rice started and then begin cooking. I peel my ginger with a cheap steak knife because the serrated edges are perfect for getting right under the skin.
1. Cut the ginger julienne style. Place in a small bowl. Sprinkle 1/4 teaspoon of salt evenly across the top. The more salt you put in now, the hotter your ginger will taste. Too much salt will of course make it salty. 🙂
2. In a deep skillet, heat your tablespoon of oil on Medium and add the chicken. Cook the chicken until it just turns white, then cover for 2-3 minutes (just enough for the condensation to form and start to roll down the lid).
3. Squeeze the salted ginger with your hand until you can’t feel anymore grains of salt. You should see juice at the bottom of the bowl. Add ginger and juice to the skillet, but keep the bowl.
4. Pour three bowls full of water into the skillet. Add pepper and cover for 5-10 minutes (it should be boiling really well by then). Simmer until rice is done.
 The picture doesn't do it justice. Total time: Approximately 1.5 hours.
Sauce
* 1 tbsp olive oil
* 12-14 Roma tomatoes, quartered
* 1 large onion, sliced
* 9 cloves garlic, peeled
* 2 tsp chili powder
* 3 tsp ground cumin
* 1 tsp ground chipotle powder (1/2 if you don’t like it too hot)
* 1 tsp salt
Enchiladas
* 1 tsp paprika
* 2 tsp chili powder
* 2 tsp ground cumin
* 1 tsp olive oil
* 4 boneless, skinless chicken breast halves, fat trimmed
* 12 medium (about 6-inch) corn or flour tortillas
* 3 cups shredded cheddar cheese
* 1/2 cup diced green chile (Anaheim chile- fresh roasted or canned)
* garnish: sour cream, cilantro and scallions
For sauce (NOTE: I BBQ-roasted/smoked all these items with Mesquite wood to get an extra smokey flavor, but you can also use your oven). Preheat oven to 400°F. Lightly coat a baking sheet with oil so veggies stick less. Place tomatoes, onion and garlic, Anaheim chilies on a baking sheet. Roast 20 minutes or until onion and garlic turn golden brown with a little charring. Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, chipotle powder, salt, and puree until smooth. Set aside.
For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 5 minutes on each side or until juices run clear when pierced with a fork. Pull chicken apart into shredded strips. Pour 1/3 sauce in bottom of a 9″ x 13″ baking pan. Lay tortillas on a flat surface. Place shredded chicken, 1- 2 tbsp cheese, and 1 – 2 tbsp of the green chiles on each tortilla, roll and place in the pan. Cover with rest of sauce. Sprinkle remaining cheese covering the top of the enchiladas. Reduce oven heat to 350°F. Cook enchiladas 20 minutes or until sauce is bubbly. Garnish with sour cream, cilantro and scallions on each serving!!
I served these with black beans and Spanish rice, guacamole, and chips and salsa at Jan’s aunt & uncle’s last week. They raved about them and said they were “the best they ever had” (and they’re all Mexican food addicts who grew up in CA). Give ‘em a try! Love, Liz
Finally got around to trying these. Wow. Amazing!!!
– We grilled the vegetables the night before and stored them in the refrigerator.
– I put all my raw chicken in a bowl and then just smeared the paste all over them with my hands. Messy, but very effective.
– When I pulled them out of the oven, my initial reaction was “Oh, no! What happened to all the sauce!?”, but when we sat down to eat them, there was more than enough for me.
|
|
Leave a comment