|
Chef2Chef Recipe Club - Volume 3 Issue 102 - November 15, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, The countdown Is on…Only 10 more days until Thanksgiving! The typical household stove has four burners. It definitely was not designed for a Thanksgiving feast where your plate is full of mashed and sweet potatoes, stuffing, cranberry sauce and a veggie or two before we even get to the meat and gravy! But we'll figure it out right? Oh yeah…every year. I also wish I had just one more oven, so I could keep things warm while that big old turkey is finishing, but I'll make do. So will you. Here are some potato and veggie recipes that you might want to use for your upcoming feast. Tomorrow I'll have some Cranberry Sauce and Stuffing recipes for you. -------------------------------------------------- Sherried Sweet Potatoes with Pecans A Southern style side dish that's always delicious. Serves 6 Preparation Total: 55 Ingredients: 6 sweet potatoes 1/2 cup honey 1 cup orange juice 1 tablespoon grated orange peel 1/3 cup sherry 1 cup pecans, coarsely chopped 2 tablespoons margarine, or butter Procedure: Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry. Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled. Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned. -------------------------------------------------- Foodservice Professional, How would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestléFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestléFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Steamed Sweet Potatoes with Yogurt Herb Sauce Serves 4 Preparation Total: 23 Ingredients: 1 1/2 pounds sweet potatoes, yam-type, peeled, sliced 1/4-inch thick 2 tablespoons margarine 1 cup chopped onions 1 garlic clove, crushed 3/4 teaspoon dill, crushed 3/4 teaspoon paprika 1/4 teaspoon salt 1 dash black pepper 1/2 cup plain nonfat yogurt 1 tablespoon fresh lemon juice Dried parsley, for garnish Procedure: Steam sweet potatoes just until tender, about 6 to 10 minutes. To prepare sauce, melt margarine in small saucepan. Add onion, garlic, dill, paprika, salt and pepper. Cook until onion is tender. Remove from heat. Stir in yogurt and lemon juice. Cook over low heat until heated through, about 1 minute. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately. -------------------------------------------------- WWKitchens.com THANKSGIVING is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Boursin Mashed Potatoes Yield: 8 Servings Ingredients 3 1/2 lbs. russet potatoes, peel and cut into 2 inch pieces 2 pkgs. Boursin cheese with garlic and herbs 1/2 cup half & half 4-tbsp. butter Salt and freshly ground black pepper to taste Procedure: Place the peeled potatoes in large pot, cover with water. Bring to boil and cook 20 -25 minutes until potatoes are tender and done. Drain potatoes thoroughly in a colander. . With hand held mixer mash or a ricer, process the potatoes until smooth. Add the Boursin cheese and butter and process until thoroughly incorporated. Thin mashed potatoes with half & half, beat 1 minute more. Add salt and pepper to taste. Serve immediately. -------------------------------------------------- Recipe Club, the Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Green Bean Sauté Serves 4 Preparation Total: 25 Ingredients: 1/2 teaspoon vegetable oil 1 teaspoon finely chopped garlic 1/3 cup finely chopped white onions 1/2 cup chicken broth 1 teaspoon oregano 2 1/2 cups green beans, cut into 1-inch pieces 1 1/2 cups sliced, raw mushrooms 1/2 cup white wine Procedure: Sauté the first 3 ingredients over medium-high heat in a Teflon fry pan for a few minutes, stirring frequently. Add the 1/2 cup of chicken broth and let simmer for a minute or so more. Then add the oregano, green beans, sliced mushrooms, and wine. Cover and let simmer over medium heat for a few minutes. Remove cover and simmer until the beans reach the desired tenderness. -------------------------------------------------- Chef Revival is giving away 8 sets of Chef uniforms this month at Chef2Chef.net. 8 winners will be chosen to select two Chef Coats and two sets of Chef Pants from the Chef Revival collection. Each prize is valued at about $160. Have you registered yet? http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Mom-Mom Mounts' Harvard Beets (1956) 1/3 Cup granulated sugar 1/2 tsp. salt 1 Tbsp. cornstarch 1/2 Cup vinegar 2 Tbsp. butter 1 tsp. minced onion 3 Cups hot, diced or sliced, cooked or canned beets Blend sugar, salt and cornstarch in a double boiler. Stir in vinegar, then cook until smooth and thickened, stirring constantly. Add butter, onion and beets and heat 20 minutes longer. Makes 5 servings -------------------------------------------------- Athens Foods is the world's largest producer of fillo dough and fillo products. We produce more fillo than anyone, everyday, all over the world! With over 40 years of experience in perfecting the fillo dough process, we are committed to continually creating new recipes and fillo appetizers, desserts and delicacies. Great recipes here: http://html.chef2chef.net/goto.php?id=121 Athens creates the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world. Athens and Apollo products include Fillo Dough, Mini Fillo Shells, Baklava, and new Ready to Go Fillo Dough for chefs. -------------------------------------------------- Maple Glazed Carrots (4 servings) Ingredients: 8 ea. Medium sized carrots 1/2 cup Fresh orange juice 1 ea. Rind, of orange grated 1 ea. Pinch of mace or nutmeg 3 tbsp. Maple syrup 3 tbsp. Butter Instructions: Peel carrots; cut into sticks. Pour the orange juice into a saucepan and add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Bring to a boil for a couple minutes then add the remaining ingredients and cook until carrots are tender. -------------------------------------------------- Shopping Lists: 6 sweet potatoes Honey Orange juice Grated orange peel Sherry 1 cup pecans Margarine, or butter 1 1/2 pounds sweet potatoes, yam-type Margarine Onion 1 garlic clove Dill Paprika Salt Black pepper Plain nonfat yogurt Fresh lemon juice Dried parsley 3 1/2 lbs. russet potatoes 2 pkgs. Boursin cheese with garlic and herbs half & half Butter Salt and freshly ground black pepper Vegetable oil Garlic White onions Chicken broth Oregano 2 1/2 cups green beans Mushrooms White wine Granulated sugar salt cornstarch vinegar butter onion 3 cups cooked or canned beets 8 ea. Medium sized carrots Fresh orange juice 1 orange mace or nutmeg Maple syrup Butter -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |