Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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![]() Below is the recipe for Great Grandma Freid's dressing for turkey or chicken. Grandma's recipe called for margarine, but I have updated it to butter. I also use half of the amount of butter called for and substitute chicken stock. You can also add the defatted turkey drippings over the top of the stuffing so that it has the flavor of turkey. Alternately, you can add the drippings to your turkey gravy to enhance the flavor.
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![]() Good morning! I've taken off a day from the gym so that I can finishing prepping my dinner. The turkey breast which I purchased earlier in the month and have defrosted, was rubbed this morning with Williams-Sonoma Quick Brine. Although this product retails for $16.95, I picked it up after the holidays for $2.99. This brine is rubbed on the turkey for at least 24 hours, no need for a water bath. From www.epicurious.com, I am preparing roast turkey with maple herb butter and gravy. Luckily the herbs in my garden are still looking good. I have plenty of thyme, which this recipe calls for. I have my Delicious Orchards apple cider, maple syrup, marjoram and lemon peel, which are the primary ingredients. For the gravy, I'm making it simple. I'm using Williams-Sonoma's turkey gravy base. This is another item I picked up on sale. ![]() Another week of late afternoon into the night shift. What to make that hubby can reheat? Unstuffed cabbage roll casserole! Penzeys Spices has stores located throughout the country, but unfortunately, none here in New York New Jersey metropolitan area. I have ordered from them online and find their products excellent. Besides spices in their catalog, they have stories of home cooks and their recipes. The unstuffed cabbage is one of those recipes. It's a one pan meal...what's not to love. A little rye bread on the side and you're done. Stuffed cabbage without all the fuss! Also, Thanksgiving prep continues. I've decided to make Brussels sprouts with pancetta. It's a recipe from Amanda Hesser, whose recipe appeared in the October 26th section of the NY Times section, "A Classic Thanksgiving." I've blanched the Brussels sprouts and will freeze until next week. You can purchase diced pancetta at Wegmans in their deli department. I also wanted to make Brussels sprouts so that I can turn the leftovers into Thanksgiving Leftovers Paninis. It's a recipe I found in the Williams-Sonoma catalog one fall. Unfortunately, they don't make the cranberry fig chutney. I suggest trying mixing cranberry sauce with fig jam or perhaps just cranberry sauce alone. Brussels Sprouts With Pancetta Recipe from Suzanne Goin Adapted by Amanda Hesser Featured in: Thanksgiving Dinner, With 12 Chefs On The Side Time: 30 minutes Yield: 6 to 8 servings INGREDIENTS 1 ½ cups fresh bread crumbs 2 teaspoons thyme leaves 6 tablespoons extra virgin olive oil 4 tablespoons unsalted butter 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two) Salt and pepper 6 ounces pancetta in small dice (1 1/2 cups) 3 tablespoons minced shallots 1 tablespoon minced garlic ½ cup balsamic vinegar ½ cup veal stock or rich chicken broth, more if needed 2 tablespoons chopped parsley PREPARATION
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Unstuffed Cabbage Rolls Recipe from Penzeys Spices catalog Prep: 10 minutes Cook: 45 minutes Servings: 6 Ingredients 1 lb. ground beef 1 cup onion chopped 8 cups cabbage cut into 1 inch wide strips (1/2 of a 3 pound head) ½ cup water 1 – 28 oz. can crushed tomatoes 1 tablespoon brown sugar 1 tablespoon white vinegar ½ tsp. salt 1-1/2 tsp. whole caraway seed 1 tsp. granulated garlic Directions In a large skillet, brown the meat and drain off grease.Add the onion and cook about 3 minutes. Add the cabbage and water cook about 5 minutes. Add the tomatoes, brown sugar, vinegar, salt, caraway, and garlic. Bring to a boil reduce heat and simmer until cabbage is tender about 30 minutes. Serve with white rice. ![]()
![]() Our Brittany Spaniel, Daisy, is an early riser. How early you say, somewhere around 4:30 a.m. she's ready to go outside and then have her breakfast treat. The mornings at that hour are now dark and the sun is setting earlier. You can hear the crickets chirping all day. I was working today so I have to prepare supper ahead of time so that all I have to do when I come home is sit down and eat. My husband can handle turning on the oven, popping in a casserole and setting the table. As the weather is much improved over the past two weeks, I'm able to prepare something ahead time for oven baking. Fitting the bill today is macaroni and cheese. Shop Rite has 8 ounce packages of Cabot cheddar cheese on sale for $1.88 ea., so it's a perfect meal for tonight. I subscribed to Southern Living Magazine as it like for its articles on southern destinations, home decor, and gardening and, of course, southern food. When I needed a menu for guests that we had over recently, I turned to two recipes from the February 2011 issue. I've made Bourbon-Brown Sugar Pork Tenderloin several times now and I did my version of Garlic Chive Mashed Potatoes.
For my version of garlic-chive mashed potatoes, I took a head of garlic, wrapped it heavy duty foil and drizzled some EVOO over it. I preheated my outdoor grill to 400 degrees, but turned off the middle burner when I baked the garlic. It roasted for about 30 minutes. Instead of using pre-made potatoes, I made my own. Just make sure that you prepare the potatoes just before serving, otherwise the dish may become too heavy from the addition of the cream cheese. To round out the meal, I steamed some string beans and dressed them with a bit of butter and seasoned with salt and pepper. As an appetizer, my friend brought her clams oreganata and I made tomatoes and mozzarella. Also, I finally got to make Joshua Wesson's White Sangria. My husband thought I could have used half of the amount of fruit in the pitcher. As I previously mentioned, I have some London broil leftover. So this evening my husband will get his cheese steak sandwich for supper. I was feeling ambitious, so I decided to make a small batch of potato salad to go along with it.
Using a friend's recipe, I modified it for just the two of us. Recipe after the jump. Since I didn't make the London broil on Monday, I thought today would be a good day to do this and have few friends over to share the meal.
This morning before heading out the door, I prepared my marinade for the Grilled Marinated London Broil, from the May 1996 issue of Gourmet Magazine. It didn't take too long to peel a few cloves of garlic and place everything in a small container to have the blender do all the work. To go along with this, I was also making Ina Garten's Confetti Corn, which I had seen her prepare on one of her Food Network episodes. Jersey corn is coming in now and I thought this would be a good addition to the meal. I had some russet and yams in the basement, so roasted potato wedges would round out the meal. I apologize for the delay, but here is the recipe for the pasta salad. I purchase Barilla tricolored fusilli, which comes in 12 oz. boxes. For this weekend, I've made a double batch. Also, I roast my own peppers. Now you can either roast the peppers over the gas flame of your stove or under the broiler, but I prefer to roast them outside on my gas grill.
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