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Spinach, Corn, And Carrot Casserole

Spinach, Corn, And Carrot Casserole

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Preheat oven to 350 degrees

  • 1 (16 oz.) bag frozen niblet corn, thawed
  • 1 (10 oz.) bag fresh baby spinach
  • 3 carrots grated
  • 1 onion, finely chopped
  • 1 (16 oz) container sour cream
  • 1 (10.75-oz.) can cream of chicken soup
  • 1 large egg
  • 1 (6-oz) box chicken flavored stuffing mix
  • 1/2 cup butter, melted
3.1/5 (13 Votes)

Green Chili Zhoug

Green Chili Zhoug

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This recipe for zhoug (pronounced “skoog”), from James Beard Award-winning Chef Alon Shaya of Shaya and Dome...

  • 1 bunch cilantro, chopped
  • 1/2 bunch flat-leaf parsley chopped, chopped
  • 6 small Serrano chile peppers, stemmed and seeded
  • 1/3 cup distilled white vinegar
  • 3 Tbsp water
  • 2 1/2 tsp kosher salt
  • 2 tsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/4 tsp sugar
  • 1/4 tsp ground cardamom
  • 1 garlic clove
  • Pinch grated orange zest
4.5/5 (2 Votes)

Game Hen Stuffing

Game Hen Stuffing

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Combine all and stuff birds

  • 3 slices white bread
  • 2 pork link sausages, cooked and crumbled
  • 1/3 c Celery; chooped fine
  • 1/3 c Onions; medium dice
  • 1/2 ts Thyme
  • 1 tb Chicken bouillon dissolved
0/5 (0 Votes)

Jim's Vegetable Gumbo

Jim's Vegetable Gumbo

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Heat the vegetable oil in a large pot over medium-high heat

  • 3 tablespoons vegetable oil
  • 3 tablespoons flour
  • 1 onion, chopped
  • 1/2 green pepper, diced
  • 2 celery ribs, diced
  • 1 clove garlic, minced
  • 1 lb okra, sliced,fresh,frozen
  • 2 cans chopped tomatoes
  • 2 cups corn, fresh,frozen,canned
  • 3 chopped carrots
  • 2 cups potatoes, peeled and chopped
  • 1 lb kale or Swiss chard, washed and chopped
  • 1 can black eyed peas, drained and rinsed
  • 1 teaspoon vegetable bouillon granules
  • 1/2 cup white wine
  • 1-1/2 quarts vegetable stock
  • 1 small can tomato paste
  • 1/4 teaspoon hot sauce - e.g. Crystal
  • 4 teaspoons lemon juice
  • 1/4 teaspoon paprika
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon dried oregano
4.9/5 (7 Votes)

Blue Cheese and Rosemary Scalloped Potatoes

Blue Cheese and Rosemary Scalloped Potatoes

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• Preheat oven to 350˚F • Butter a 9x13 inch glass baking dish • Peel and slice the potatoes into 1/4...

  • 5 lb russet potatoes
  • 2 t salt
  • 1/2 t black pepper
  • 1 1/2 t minced fresh rosemary
  • 3/4 cup crumbled blue cheese
  • 3/4 cup grated Parmesan cheese
  • 1 cup sour cream
  • 2 cups cream
  • 1 t salt
0/5 (0 Votes)

Pressure Cooker Lamb Curry

Pressure Cooker Lamb Curry

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* Note: More aromatic white wines like Riesling or Viognier are recommended, as they balance out the spiciness o...

  • 800 g lamb (shoulder or neck)
  • 60 ml coconut milk
  • 120 ml dry white wine*
  • 3 tbsps dry curry
  • 3 tbsps pure cream
  • 3 tbsps water
  • 2 tbsps vegetable oil
  • 1 onion, roughly chopped
  • 1 tbsp chopped parsley
  • freshly ground pepper
  • salt, to taste
  • Note: More aromatic white wines like Riesling or Viognier are recommended, as they balance out the spiciness of the dish. Otherwise, any good white wine will do.
  • Cut the lamb into medium-sized chunks.
  • In a separate bowl, mix half the curry, cream, coconut milk and pepper. Mix well and set aside.
  • Heat the vegetable oil over medium heat in an uncovered pressure cooker. Saute the onions until translucent.
  • Add the remaining curry to the onions and stir for one minute. Put the lamb chunks in and stir until the meat is evenly browned. Pour in the wine and water. Stir, then add salt.
  • Cover the pressure cooker and cook for 20 minutes, until meat is tender.
  • Release steam from pressure cooker and uncover. Pour the cream mixture over the meat and bring to a boil for 5 minutes, stirring often.
  • Transfer to serving container while hot, and garnish with parsley.
  • This delicious lamb curry is best enjoyed with just-cooked white rice and wine.
4.3/5 (8 Votes)

Sopa Borracha (Panamanian Rum Cake)

Sopa Borracha (Panamanian Rum Cake)

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Looking for a great dessert? Try this Sopa Borracha, it's very popular in Panama, features a very light and airy sp...

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 eggs, separated
  • 1/2 cup rum
  • 3/4 cup sugar
  • 1 1/2 cups rum syrup - sugar
  • 2 sticks cinnamon, broken in half
  • 2 strips lemon zest, approximately 2" long
  • 1 tablespoon fresh lemon juice
  • 3/4 cup raisins
  • 3/4 cup pitted prunes, coarsely chopped
  • 1/3 cup light or dark rum
  • 1/3 cup dry or sweet sherry
3.9/5 (28 Votes)

Seville Orange Marmalade

Seville Orange Marmalade

By

Wash the fruit, then cut it in half and squeeze out the juice

  • 1-1/2 pounds Seville oranges
  • juice of 1 large lemon
  • 2-1/2 cups water
  • 3 pounds sugar, warmed
0/5 (0 Votes)

Ed's Cornbread Dressing

Ed's Cornbread Dressing

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Preheat the oven to 350 degrees F

  • Basic Cornbread:
  • 2 teaspoons unsalted butter
  • 1/2 pound andouille, cut into 1/2-inch pieces
  • 1 1/2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • 1 tablespoon minced garlic
  • Basic Cornbread, recipe follows
  • 3 slices white or whole wheat bread, torn into 1/2-inch pieces
  • 1/2 cup chopped green onions
  • 1/3 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 2 large eggs, beaten
  • 1 to 2 cups chicken stock, as needed
  • 1 tablespoon plus 1/4 cup vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup buttermilk
  • 1 egg
0/5 (0 Votes)

Green Tomatoes Parmigiana

Green Tomatoes Parmigiana

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Directions Core green tomatoes (don't peel them), and cut into 1/4-inch slices

  • 4-6 medium green tomatoes
  • 1 egg, beaten well
  • 1/2 C. flour
  • 1 tsp. salt, to be divided
  • 2 C. tomato sauce
  • 1/4 tsp. dried oregano
  • 1 tsp. sugar
  • 1/2 C. parmesan cheese
  • 8 oz. mozzarella cheese, shredded
  • 1/4 - 1/2 C. hot oil for frying
0/5 (0 Votes)