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Chef2Chef Recipe Club - Volume 5 Issue 105 - November 21, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, TGIF, Got to make a shopping list for Thanksgiving this weekend and go out for my supplies. Many of you will feature the regal bird at the center of your festive tables, but what will you have on the side? That one gets me every year and it really depends on how many people I'll end up feeding. Last year we had a house full of family and friends, this year might be quieter, I hope! If you are looking for more ideas, make sure to check out the Holiday Recipe Guide http://recipes.chef2chef.net/holiday-recipe-collection/index.htm Here are a few ideas for side dishes. Have a great weekend, you deserve it. -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? This place is awesome! Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://html.chef2chef.net/goto.php?id=364 -------------------------------------------------- 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. -------------------------------------------------- Exclusively Gourmet Magazine Interested in bringing New York's most famous chefs and wine connoisseurs into your kitchen to reveal their top secretes for your cooking enjoyment? Visit Exclusively Gourmet today and let us make your holidays a culinary delight with a special gift subscription to all of your friends. http://html.chef2chef.net/goto.php?id=314 Pam and I get this magazine. It's a fun read, it has content and not too much advertising to distract you. And it is most affordable! -------------------------------------------------- This one is a MUST HAVE at our house. 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. -------------------------------------------------- Freddy Guys Filberts Oregon Hazelnuts lend a gentle, naturally sweet addition to your holiday baking. Freddy Guys are growers who specialize in providing you with fresh direct shipments of recipe ready ingredients that include pieces (sliced or diced) and meal as well as raw and roasted whole kernels. Hazelnuts are the perfect low carb snack, packed with antioxidants, poly unsaturated fats, and folate, all of which reduce the risk of heart disease and cancers. Freddy Guys has all this goodness snack-packed as well for lunches and outings. Try our sampler. http://html.chef2chef.net/goto.php?id=366 -------------------------------------------------- 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. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |