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  #1  
Old 10-26-2008, 03:35 PM
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Recipes from Christmas Cooking Chat 10/26

Here's the Old Fashioned Egg Nog recipe from chat:

Old Fashioned Eggnog

A super rich eggnog with cream and milk, with a bit of a kick from brandy and rum. An indulgence for the holiday season, or any time of the year for that matter. Why wait for Christmas?

Ingredients:
6 eggs
1 cup sugar
1/2 tsp vanilla
1/4 tsp nutmeg
2 cups milk
2 cups heavy whipping cream
3/4 cup brandy
1/3 cup dark rum

Preparation:
Chill everything before starting, for best results. Beat eggs until frothy, then beat in sugar, vanilla and nutmeg. Slowly stir in brandy, rum, cream and milk. Chill again, and serve eggnog cold.
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Old 10-26-2008, 03:41 PM
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Pumpkin Ginger Bread
________________________________________
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour
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Old 10-26-2008, 03:49 PM
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Bacon wrapped water chesnuts

INGREDIENTS
1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce

16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.
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Old 10-26-2008, 03:50 PM
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No Egg-Nog

If you don't want to use eggs in your eggnog, pudding mix will do the trick. It's not as rich as traditional eggnog, but is quicker to make and noticeably sweeter.

Ingredients:
1 pkg instant vanilla pudding
1 1/2 quarts milk
2 1/2 tsp rum extract
1/2 tsp nutmeg

Preparation:
Blend pudding mix and 2 cups of milk, following directions on pudding package. Chill for 5 minutes. Add the rum and nutmeg, then mix in the rest of the milk. Chill and serve.
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Old 10-26-2008, 03:54 PM
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Green Beans with Caramelized Onion Vinaigrette

1 tablespoon unsalted butter
1/2 cup plus 2 tablespoons olive oil
1/2 large yellow onion, finely diced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 cup sherry vinegar
1/4 teaspoon black pepper
2 pounds green beans, trimmed
2 teaspoons grated orange zest

In a large skillet, over medium heat, heat the butter and 2 tablespoons of the oil. Add the onion, sugar, and 1/2 teaspoon of the salt. Cook, stirring occasionally, for 25 minutes. Add the vinegar. Cook, stirring, for 1 minute. Add the remaining oil, 1/4 teaspoon of the salt, and the pepper. Transfer half the mixture to a blender and puree, then return to skillet.

Meanwhile, cook the green beans with the remaining 1/4 teaspoon of salt in boiling water until tender, about 4 minutes. Transfer to a bowl of ice water. Drain and pat dry. Transfer to a serving bowl, toss with the onion mixture, and sprinkle with the zest.

Make Ahead: Cook the green beans and make the vinaigrette early in the day; refrigerate them separately. Combine them just before serving.
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Old 10-26-2008, 04:09 PM
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Whole Grain Stuffing with Dried Fruit and Pecans

3 to 4 cups milk (depending on wetness of the stuffing)
4 tablespoons unsalted butter
1 teaspoon black pepper
2 tablespoons chopped fresh sage (2 teaspoons dried sage may be substituted)
3/4 cup chopped dried apricots
3/4 cup dried cranberries
2 stalks celery, diced into 1/4-inch pieces
1 medium onion, diced into 1/4-inch pieces
3/4 cup chopped pecans
1 loaf whole grain bread, sliced, toasted and torn into 1-inch pieces
1 tablespoon kosher salt

Directions:

You might be surprised to find so many healthy ingredients in a stuffing, but they're delicious. The fruit gives an added sweetness to this traditionally savory dish.

Make-ahead tip: The stuffing mixture can be made several hours in advance and kept in the refrigerator until ready to heat.

1. Preheat the oven to 375 degrees F.

2. In a large saute pan, heat the butter over medium heat. Add the onions and celery and cook until slightly tender, about 7 to 10 minutes. Add the sage and 3 cups of the milk and cook for 2 minutes. Remove from the heat.

3. Place the bread in a very large bowl, add the milk mixture and the remaining ingredients. Mix until well combined and moist. If more liquid is needed add the additional cup milk.

4. Place the stuffing in a baking dish and cover with foil. Bake for 40 minutes covered, remove the foil and bake an additional 10 minutes. Remove and serve warm.
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  #7  
Old 10-26-2008, 04:12 PM
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trackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real sainttrackrebel leaves the frosting on Santa's cookies, a real saint
I don´t know it tastes, since I never make it myself...we buy it ready to drink in the store...but it sounds good

Mulled Wine

Ingredients
1 bottle red wine
60g/2oz demerara sugar
1 cinnamon stick
grated nutmeg
1 orange, halved
1 dried bay leaf
60ml/2fl oz sloe or damson gin (optional)


Method
1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.
2. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.
3. Off the heat, stir in the sloe or damson gin if you are using it.
4. Strain into heatproof glasses and serve at once.
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  #8  
Old 10-26-2008, 04:23 PM
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MrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the tree
Green Bean Casserole (that doesn't use the crunchy onions)
INGREDIENTS:
1/4 cup butter
1/4 cup all-purpose flour
2 cups sour cream
2 cups shredded Swiss cheese 4 (14.5 ounce) cans French-
style green beans, drained
2 cups cornflakes cereal,
crushed
1/4 cup butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart casserole dish.
2. Melt 1/4 cup of butter in a large skillet. Stir flour into the butter to make a paste. Blend sour cream into the flour paste, stirring constantly. When the mixture is hot and bubbly, remove from heat, and stir in Swiss cheese. When the cheese has melted, add the green beans, stirring until they are coated. Pour the entire mixture into the prepared casserole dish.
3. In a small bowl, mix together the cornflakes and melted butter. Sprinkle over the top of the green beans.
4. Bake uncovered for 30 minutes in the preheated oven, or until bubbly and golden brown.
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  #9  
Old 10-26-2008, 04:32 PM
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MrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the tree
Molasses Sugar Cookies
Yields: 48 servings

"These chewy cookies are made with molasses, brown sugar and shortening. To achieve the chewy texture, allow cookies to cool on a flat surface rather than a rack."

INGREDIENTS:
3/4 cup melted shortening
1 cup packed brown sugar
1/4 cup molasses
1 egg, beaten
2 teaspoons baking soda 2 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well.
3. Form into 1 inch balls and roll in granulated sugar.
4. Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface
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Old 10-26-2008, 04:50 PM
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MrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the treeMrsH you could wrap up and put under the tree
Pork Chops with Apples and Onions

INGREDIENTS
4 (4 ounce) lean boneless pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil, divided
2 cups sliced red onion (1/2 inch slices)
1 large tart apple - peeled and chopped
3 tablespoons red wine vinegar or cider vinegar
1/3 cup reduced sodium chicken broth


DIRECTIONS
Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes.
Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.
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