take the stems out of as many mushrooms you need to give your guests 2 or 3 then fill the holes where the stems came from with shredded mozzerella cheese and sprinkle with Emeril's Essence seasoning. Pop into the oven set on broiler for 5 minutes and serve.What is your favorite Thanksgiving side dish recipe?
I love to cook but I have to admit, Crosse and Blackwell's Cranberry Chutney its scrumptious!!
Cranberry Orange Relish
Mashed potatoes
dressing/stuffing
croissants - hot out of the oven!
carrots! clean and peel, cut on diagonal about 1/4 inch thick. Cook until tender crisp. Drain all but about 1 cup water, leaving carrots in. Add 2 tablespoons brown sugar, 1/4 teaspoon nutmeg. Return to stove on high heat. Toss lightly, continuously for about 3-5 minutes. Serve hot. Candied Spiced Carrots! Delicious!
garlic and parmesean cheese mashed potatoes...amazing!
This is a great one, -- I like mine without bacon, though!
Crunchy Green Bean Casserole
';This is my own variation to the old tried and true string bean casserole. My family has loved this for years, and now my daughter makes it for her family.';
INGREDIENTS
4 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can water chestnuts, drained and chopped
3/4 cup milk
2 (15 ounce) cans green beans, drained
ground black pepper to taste
1 1/3 cups French-fried onions
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans and pinch of black pepper. Bake for 30 minutes or until heated through.
Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown.
Mac n Cheese baby!!
No comments:
Post a Comment