Recipes Discovered – Recipes

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Ingredients:

• 2 cups mashed potatoes
• 1 large egg, beaten lightly
• 6 tablespoons all-purpose flour
• 1 1/2 tablespoons grated onion
• 2 tablespoons chives
• Salt and pepper

Directions:

Preheat oven to 250 degrees F.

In a bowl combine well the potatoes and the egg, stir in the flour thoroughly, and stir in the onion, chives, and salt and pepper, to taste.

In a large heavy skillet, heat 1/8-inch of the oil over moderately high heat until it is hot but not smoking. Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown. Alternatively, pancakes can be cooked on a non-stick griddle brushed lightly with butter. Cook 4 to 5 minuter per side, or until golden brown. Transfer the pancakes as they are cooked to paper towels to drain and if desired, keep them warm on a rack set on a baking sheet in a preheated 250 degree F oven. Serve the pancakes as an accompaniment to meat, poultry, or eggs.

Nutrition:

Substitutions:

To make the pancakes a little sweeter, omit the onions and chives and add a teaspoon of sugar and a 1/2 teaspoon of cinnamon. Great served with maple syrup.

Recipe courtesy of Sara Molten.

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Ingredients:

• 1 cup butter
• 7 ounces unsweetened chocolate
• 3 ounces bittersweet chocolate
• 2 cups brown sugar
• 4 eggs
• 1 tablespoon strong coffee
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup flour
• 3/4 teaspoon baking powder
• 6 ounces milk chocolate chips
• 1 1/2 cups pecans, coarsely chopped

Directions:

Preheat oven to 350 degrees. Line a 9×13 pan with overhanging parchment paper.

Melt the butter in a medium saucepan over medium heat. Add the unsweetened chocolate and bittersweet chocolate and stir until completely melted and blended. Remove from the heat and blend in the brown sugar. Add the eggs one at a time, mixing thoroughly until the batter is thick and glossy. Mix in the coffee, vanilla, and salt. Mix the flour with the baking powder and stir into the batter, mixing only enough to incorporate the flour. Stir in the milk chocolate and chopped pecans. Pour into the prepared pan and bake for 30 minutes. Cool before serving.

Nutrition:

Substitutions:

Recipe courtesy of Brownie Points

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Ingredients:

• 3 three ounce packages of red jello (any flavor)
• 1/2 to 3/4 cups sugar
• 20 ounce can crushed pineapple
• 4 large apples, cored (delicious apples work well)
• 1 bag fresh cranberries

Directions:

Make jello according to package directions, omitting 1 cup of water. Add the sugar (according to taste) and pineapple. In a food processor, add the apples and cranberries. Process until very finely chopped, but not liquid. Stir into the jello. Refrigerate for a couple hours until the jello sets.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

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Ingredients:

• 3 pounds yams, peeled and cut into 1 inch pieces
• 1/2 cup butter (1 stick), melted
• 1 1/2 cups brown sugar
• 1/2 cup orange juice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions:

Spread the yams out in a 9×13 baking dish. Combine the melted butter, brown sugar, juice, cinnamon, and vanilla and then pour over the yams. Cover with foil and bake for 1 hour in a 350 degree oven. Uncover, baste the yams, and bake for another 20 minutes, or until tender.

Makes about 10 servings.

Nutrition:

Substitutions:

After baking the yams for 1 1/2 hours, they still weren’t tender, so I ended up microwaving them for 20 minutes. They probably need to bake at least 2 to 3 hours in the oven.

Recipe courtesy of CD Kitchen.

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 20 ounces frozen corn

Directions:

Melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk. Once combined, add sugar, salt and corn. Continue to cook until heated through, stirring occasionally. The sauce should thicken as it cooks.

Serves 8.

Nutrition:

Substitutions:

Recipe courtesy of allrecipes.

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Ingredients:

• 4 tablespoons butter
• 1 pound mushrooms, trimmed and cut into pieces
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 5 tablespoons flour
• 2 cups chicken broth
• 2 cups half and half
• 2 tablespoons soy sauce
• 6 cans (14.5 ounces each) cut green beans, drained and rinsed
• 2 2/3 cups french fried onions

Directions:

Melt the butter in a large skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from heat and allow to cool.

Combine the mushroom sauce,  green beans, and half of the french fried onions. Pour into a greased 3 quart dish or a 9×13 baking dish. Bake in a 350 degree oven for 30 minutes, or until bubbly. Top with remaining french fried onions and bake another 5 minutes.

Serves 12.

Nutrition:

Substitutions:

Mushroom sauce can be made ahead of time and refrigerated until ready to use.

Adapted from many recipes.

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Ingredients:

• 2 cups leftover macaroni and cheese
• 1 cup vegetables (broccoli, peas, mushrooms,ect)
• 1 cup tomatoes with juices, chopped
• Salt and pepper

Directions:

Heat a skillet over medium heat, add the macaroni, vegetables, and tomatoes. Break up the macaroni as it heats. Add more tomatoes if it seems dry. Season with salt and pepper. Serve once heated through.

Serves 2.

Nutrition:

Substitutions:

My own concoction.

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Ingredients:

• 1/2 bell pepper, chopped
• 1 cup leftover turkey, shredded
• 2 tablespoons cranberry salad
• 1 tablespoon mayo
• Salt
• 2 rolls

Directions:

Combine the pepper, turkey, cranberry salad, and mayo in a small bowl. Season to taste and serve on rolls.

Makes 2 sandwiches.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 cup leftover turkey, shredded
• 1 cup leftover creamed corn
• 1 cup leftover green bean casserole
• 2 tablespoons water
• 1 cup leftover sweet potato casserole

Directions:

Mix the turkey, corn, and beans in a 9 inch pie dish. Pour water over and top with sweet potatoes. Bake for 30 minutes, or until hot.

Serves 2.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 small onion, finely diced
• 1 small sweet potato, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/8 teaspoon salt, or to taste
• 1 1/3 cups water
• 1 15-ounce can black beans, rinsed
• 1 cup canned diced tomatoes
• 2 teaspoons lime juice
• 2 tablespoons chopped fresh cilantro

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Serves 2.

Nutrition:

Substitutions:

I used leftover roasted sweet potatoes (about 1 cup). After sauteing the onion, I seasoned it, then added the beans, tomatoes (I used about 1 1/2 cups with the juice), and diced sweet potatoes. I didn’t add the water.

Recipe courtesy of Food Network.