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Monthly Archive for November, 2010

Spiced Cranberry Sauce

1 – 12oz package cranberries ( about 3 cups) 2 cups sugar (next time 1 1/2) 1 1/3 cup water ( next time 3/4) 1 teaspoon cinnamon 1/2 teaspoon clove Boil the water and sugar for 5 minutes. Add berries and cook while stirring until they pop. Add spices and cool. Yield: 6 servings

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Corn with Mustard Seeds

6 to 8 ears corn (or use 4 cups thawed frozen corn) 3 tablespoons vegetable oil 1/2 teaspoon brown mustard seeds 1 or 2 serrano chiles, thinly sliced 1/4 teaspoon turmeric salt 1 tablespoon minced cilantro Slice kernels off corn, if using fresh. Heat vegetable oil in a wok or sauté pan over medium-high heat, […]

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Smoked Salmon Chowder

4 strips bacon (crisply fried and chopped) 3 large garlic cloves (minced)  (about 1/2 ounce) 3 large celery ribs (thinly slices on the bias) 1 large onion (chopped) 28-ounce cans chicken stock or broth 4-cups (about 1 1/2 lbs) red potatoes (diced with skin on) 4-large carrots (peeled and julienned) 3-cups whole milk One 10-ounce bag […]

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Sweet Potato Casserole

2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes 3/4 cup packed brown sugar 1/4 cup butter, softened 1 1/2 teaspoons salt 1/2 teaspoon vanilla extract 1/2 cup finely chopped pecans, divided Cooking spray 2 cups miniature marshmallows Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with […]

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