Thanksgiving East India Bread & Celery Stuffing Dressing Recipe

November 7, 2006 | Posted by Allison as The Sides at 1:21 pm | Comments »

Well, you can’t have the turkey without the stuffing, or you’re just plain not doing Thanksgiving up right. So, now that we know how to roast the perfect bird, let’s take on its famous counterpart- the dressing.

This East India Bread & Celery Stuffing Dressing Recipe is a traditional stuffing recipe which adds some fruit, nuts & an East Indian flair. You family will embrace the change & love you for it. Enjoy!

Ingredients:

1 (1 pound) loaf sliced white bread (8-10 cups)

3/4 cup butter

2 medium onion, chopped

4 stalks celery, chopped

1/4 cup golden raisins – plumped in hot liquid (water or brandy)

1/4 cup currants

1/4 cup coarsely chopped pitted prunes

1/4 cup chopped almonds

1/4 cup toasted coconut – in a 350 degree oven, for 7-16 minutes. Watch carefully.

1 Tbsp. Italian parsley, coarsely chopped

2 teaspoons poultry seasoning

2 eggs beaten

S & P, to taste

2 tsp. paprika

1 tsp. cinnamon

2 tsp.garam marsala

1 cup chicken broth

2 Tbsp. half & half cream

What’s Next:

1. Let bread slices air dry for 5 to 12 hours (overnight), then cut into cubes.

2. Chop celery, parsley and anything else that needs cutting up.

3. In a large pan or Dutch oven, melt butter over medium heat. Cook onion and celery until translucent. Season with poultry seasoning, salt, and pepper, paprika, cinnamon and garam marsala. Stir in fruit.

4. Stir in bread cubes until evenly coated. Toss in almonds

5. Moisten with chicken broth, half & half and beaten eggs; Lastly throw in toasted coconut. Mix well.

4. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish covered with foil at 350 degrees F (175 degrees C) for 30 minutes. Then bake uncovered for an additional 15 minutes.

Eat well & Thanksgiving often!

Pumkin Hummus Recipe

October 20, 2006 | Posted by Allison as Recipe, The Sides at 10:33 am | Comments »

I know I wrote about this Pumpkin Hummus recipe Thursday, but I just couldn’t resist sharing the delicious recipe with you today. I think this will make a perfect dish to serve this weekend, just add cold weather.

Ingredients:

1 tbsp tahini
2 tsp vegetable oil
3-4 tbsp water
1 tsp ground cumin
3/4 tsp salt, or to taste
1/4 tsp ground cayenne pepper, or to taste
1 (15-oz) can garbanzo beans
1 (15-oz) can pumpkin puree (scant 2 cups)
1 garlic clove, smashed

What’s Next:

In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra water if the mixture is too thick to blend. Makes about 2 cups.

Eat well & Laugh often!

Curry Egg Salad Recipe

October 12, 2006 | Posted by Allison as The Sides at 12:15 pm | (3) Comments »

Well, no matter how you make your eggs, in British inventor Simon Rhymes’ egg gadget or the traditional boiling method, this Curry Egg Salad recipe will never let you down.

Enjoy & may your Thursday be as pleasant as the much-awaited Friday!

Ingredients:

8 hardboiled eggs, diced
Handful of cooked green beans, cut into bite-size bits
Half a small red onion, diced fine
1 tablespoon mayo
2 tablespoon miracle whip
Lots and lots of madras curry powder, to taste
Black pepper
A few shots of Louisiana hot sauce
Chopped cilantro
Salt (save till the end, because once you get enough curry powder in there to make it taste of curry, you may not need any salt at all)

What’s Next:

Mix all this together. Serve with toasted slices of sourdough bread and a sliced tomato salad. Serves 3-4 depending on hunger. Makes a very nice lunch or cold summer dinner, especially if made ahead and kept in the fridge.

Eat well & Laugh often!

Fresh Tomato Pie Recipe

September 28, 2006 | Posted by Allison as The Sides at 12:00 pm | Comments »

You better get those exotic knives chopping, Fresh Tomato Pie is on the menu for today. This oh-so-good recipe will make your mouth water with pleasure & taste. Enjoy!

Ingredients:

1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C.

Bake the pastry shell for 8 to 10 minutes or until browned.

Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.

In a medium bowl- combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.

Bake for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Eat well & Laugh often!

Homemade French Fries Recipe

September 8, 2006 | Posted by Allison as The Sides at 1:00 pm | (3) Comments »

To err is human, so let’s give Morgan Spurlock the boot & enjoy this Homemade French Fries recipe. These fries go great with my Blue Cheese & Jalapeno Hamburger recipe. Yummm. Enjoy & have a fantastic weekend!

Ingredients:

4-5 large russet potatoes
Peanut oil
S & P, to taste

What’s Next:

Go ahead & preheat oven to 200 F or 100 C.

In a large Dutch oven heat oil to 320 F or 150 C.

Peel potatoes and, EVENLY cut fries into 1/4″ x 1/4″ strips of equal length. Place in a large bowl of cold water as you’re slicing. Drain potatoes thoroughly, removing any excess water.

When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 F or 190 C.

Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with salt & pepper. Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.

Eat well & Laugh often!

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