1 pound(s) Mushrooms(chopped) 6 Scallions 1/4 cup(s) Butter melted 1 cup(s) Soft bread crumbs 1 t Salt 1/8 t Pepper 1 T Ketchup 1 T Lemon juice 1 cup(s) Flaked crabmeat Chop all ingredients. Saute mushrooms and onions 5 minutes in butter. Stir in bread crumbs and crabmeat.Cook 2 minutes. Add salt, pepper, lemon juice, […]
1 Loaf portuguese bread -(or Italian bread) 1/4 pound(s) Chourico sausage (or more) -(or use garlic sausage) Liver and gizzard from turke 1 large Onion; chopped 2 tablespoon(s) Olive oil 2 Garlic cloves; chopped 1/4 cup(s) Chopped parsley 1 teaspoon(s) Black pepper 1/2 teaspoon(s) Paprika 2 Eggs; beaten Soak bread in water until soft. Squeeze […]
Ingredients1/3cupbread crumbs, or 1 1/2 cup(s) craker crumbs1/2cupmelted butter 2 large jars of bottled oysters2teaspoonsalt 2 teaspoon(s) pepper2teaspoonmace or nutmegDirections:This classic US turkey stuffing comes from a 1923 edition of thefamous Fanny Farmer Boston Cooking-School Cook Book. Oysterstuffings were traditional at the earliest Thanksgiving dinners.Drain the oysters and keep 70 ml of the liquid. Mix […]
Ingredients1turkey giblets8tablespoonbutter 4 each celery tops20slbread20slbread, salt rising16ozpepperidge farm stuffing2cupchicken stock2eachonions, chopped2cupchicken stock Directions:Boil giblets, butter, and celery tops until done. Toast breads, then breaktoast into small pieces. Add Pepperidge Farm stuffing to toast. Cookchopped onions in stock. When tender, add to bread mix. If dressing is toodry, add chicken stock for additional moisture. Preheat oven […]
2 medium Onions, chopped 4 tablespoon(s) Butter Turkey giblets 500 g Floury potatoes, cooked, -mashed 4 Eggs 20 Black olives, pitted and -halved 4 tablespoon(s) Parsley, chopped pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history. Fry […]
1 cup(s) Butter or margarine 4 medium Celery ribs; chopped 4 medium Onions; chopped 6 slice(s) Rye bread; in 1/2″ cubes 6 slice(s) Pumpernickel bread -cut into 1/2″ cubes 8 ounce(s) Walnuts; chopped & toasted -(see note) 1/2 cup(s) Chopped fresh parsley 1 1/2 teaspoon(s) Salt 1 1/2 teaspoon(s) Dried thyme leaves 1/2 teaspoon(s) Freshly […]
Ingredients1/2cupbutter 1eachonion, medium, finely chopped 2eachcelery stalks with leaves, finely chopped 2teaspoonsalt 1teaspoondried thyme 1teaspoondried rosemary 1teaspoondried sage 1teaspoonpepper 1/2teaspoondried savory 8cupfrench bread, stale, cut into 1-inch cubes 1/3cupparsley, fresh, chopped 1cupchicken stockDirections:Melt butter in a large skillet. Add onion, celery, salt, thyme, rosemary, sage, pepper and savory. Cook over moderate heat, stirring often until […]
2 medium Onions, chopped 4 tablespoon(s) Butter Turkey giblets 500 g Floury potatoes, cooked, -mashed 4 Eggs 20 Black olives, pitted and -halved 4 tablespoon(s) Parsley, chopped pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history. Fry […]
1 pound(s) Fresh mushrooms 10 bn Green onions 1 cup(s) Butter or margarine-2 sticks 12 cup(s) Coarse soft white-bread Crumbs (24 slices) 1 teaspoon(s) Salt 1. Wash mushrooms and trim; chop caps and stems. (There will be about 5 1/2 cups.) 2. Trim onions and slice. (There will be about 6 cups.) 3. Saut? mushrooms […]
1 Whole side of salmon (2 lb) – skin and bones removed 1 tablespoon(s) Oil 1 cup(s) Minced onion 1/2 cup(s) White wine 2 teaspoon(s) Salt 1 teaspoon(s) White pepper 5 tablespoon(s) Butter 2 cup(s) Fresh bread crumbs 1 cup(s) Chopped parsley 3 tablespoon(s) Chopped fresh tarragon 2 teaspoon(s) Chopped fresh thyme 1/2 cup(s) Sherry […]
