|
Green Bean Casserole
from French's French Fried Onions
Servings: 6 servings | Prep Time: 5 min. | Cook Time: 35 min. |
Ingredients:
1 (10 3/4 oz.) can CAMPBELL® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed
1 1/3 cups FRENCH'® French Fried Onions
Directions
1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans
and 2/3 cup French Fried Onions.
2. BAKE at 350°F for 30 min. or until hot.
2. STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans,
drained or 4 cups fresh, cooked cut green beans.
|
|
North Carolina Sweet Potato Casserole
from the North Carolina Sweet Potato Commission
Makes 6 servings
Ingredients:
3 pounds medium-size sweetpotatoes
2/3 cup firmly packed light brown sugar
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup milk
2 tablespoons firmly packed brown sugar
Preparation:
In large saucepan cook sweetpotatoes in boiling salted water to cover. Simmer until tender, about 15 minutes; drain. Peel sweetpotatoes and mash. Stir in 2/3 cup brown sugar, butter, cinnamon, nutmeg and salt; mix well. Blend in milk. Pour seasoned sweetpotato mixture into buttered 1 1/2-quart casserole dish or buttered individual bakers. Sprinkle with remaining 2 tablespoons brown sugar. Bake in center of oven at 400 degrees F, for 30 minutes or until heated through.
|
|
 Fresh Cranberry Orange Relish
from Ocean Spray
Makes about 3 cups.
INGREDIENTS:
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries,
rinsed and drained
3/4-1 cup sugar
DIRECTIONS:
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
NOTE: May also be prepared in a food grinder.
|
|
 Creamy Corn Mashed Potatoes
from the Idaho Potato Commission
INGREDIENTS:
6 ears fresh corn on the cob
1 1/2 cups heavy cream
8 Idaho potatoes (5 pounds), peeled and quartered
1 clove peeled garlic, smashed
4 ounces butter
1/4 cup sour cream
Kosher salt
white pepper
1/2 cup finely sliced chives
DIRECTIONS:
Remove the corn kernels from the cobs and set aside. There should be about
8 cups of corn kernels.
Break the cobs into thirds and place them into a pot with the cream. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat and allow the cobs to steep in the cream for 10 minutes. Strain and set aside.
Cook the potatoes and garlic in boiling, salted water until tender. Drain the potatoes, reserving a cup of the liquid.
Saute the corn kernels in 1 tablespoon of butter, season with salt and pepper, and cook for 6 to 8 minutes. Transfer half of the corn kernels to a blender along with the cream and about 1/4 cup of the potato water and puree until relatively smooth.
Melt the remaining butter until it begins to brown lightly and begins to smell nutty. Remove the pan from the heat so it does not burn; there will be some brown whey in the bottom of the pan.
Whip the potatoes in a mixer with the paddle attachment with the blended corn-cream, browned butter and sour cream. Add additional potato cooking water as needed. Fold in the remaining corn kernels, season with salt and white pepper and mix in the chives.
|
|
 Roasted Asparagus with Hollandaise Sauce
from Knorr
SERVES 8
PREP TIME: 5 Minute(s)
COOK TIME: 12 Minute(s)
INGREDIENTS
2 lbs. asparagus, trimmed
2 Tbsp. Bertolli® Classico Olive Oil
1 package Knorr® Hollandaise sauce mix
1 cup milk
1/4 cup I Can't Believe It's Not Butter® Spread
PREPARATION
Preheat oven to 450°. In roasting pan, arrange asparagus; drizzle with Olive Oil.
Roast 12 minutes or until asparagus are crisp-tender.
Meanwhile, in 1-quart saucepan, blend Knorr® Hollandaise sauce mix with milk. Add Spread. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer uncovered, stirring constantly, 1 minute or until slightly thickened. To serve, pour sauce over asparagus.
|
|
 Cranberry Almond Pear Crisp
from Ocean Spray
Makes 8 to 10 servings.
NGREDIENTS:
3 cups Ocean Spray® Fresh Cranberries
3 cups peeled, cubed pears (about 3 pears)
1 1/2 cups sugar, divided
1/2 cup butter (1 stick), cut in 8 slices
3/4 cup all-purpose flour
1 package Sunkist® Honey Roasted Almond Accents®, divided
Vanilla ice cream, optional
DIRECTIONS:
Preheat oven to 375ºF. Lightly grease 11x7-inch glass baking dish. Spread cranberries and pears in dish. Sprinkle with 1 cup sugar.
Place remaining 1/2 cup sugar, butter, flour and 3/4 cup almonds in food processor bowl. Pulse until almonds are fine and mixture is crumbly. Pour into medium bowl. Add remaining almonds; toss to mix. Sprinkle mixture evenly over fruit; press down lightly.
Bake 50 minutes or until fruit is bubbly and pears are tender. Cool slightly.
Serve warm with vanilla ice cream.
|
|
 Libby's Famous Pumpkin Pie
from Nestle
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8 servings
Ingredients:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLE® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes
or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake
time to 55 to 60 minutes. Shallow pies- no change.
 Classic Beef Ribeye Roast With Herb Shallot Sauce
Makes 6 to 8 servings
Total preparation and cooking time: 2 1/2 to 3 1/4 hours
1 beef ribeye roast, small end (4 to 6 pounds)
2 tablespoons chopped fresh thyme
2 tablespoons garlic-pepper seasoning
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme
1 cup dry red wine
2 teaspoons country Dijon-style mustard
1 tablespoon butter, softened
Salt and pepper
1. Heat oven to 350°F. Combine 2 tablespoons thyme and garlic-pepper seasoning; press
evenly onto all surfaces of beef roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add
water or cover. Roast in 350°F oven 1¾ to 2 hours for medium rare; 2 to 2½ hours
for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for
medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand
15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for
medium rare; 160°F for medium.)
4. Meanwhile skim fat from drippings. Combine drippings, shallot and 2 teaspoons thyme
in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots
are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10
minutes or until sauce is reduced to 3¾ cup. Stir in butter. Season with salt and pepper
as desired.
5. Carve roast into slices. Serve with sauce.
Tenderloin and Garlic-Roasted Vegetables
 Makes 8 to 10 servings.
Total preparation and cooking time: 1 1/2 hours
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
2 tablespoons grated Parmesan cheese
1. Heat oven to 425°F. Combine Italian seasoning and pepper; press onto beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef, not resting in fat. Do not add water or
cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for
medium doneness.
2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F
for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to
rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast;
sprinkle with cheese. Season with salt. Serve with vegetables.
 Garlic-Herb Crusted Beef Roast
Makes 6 to 8 servings.
Total preparation and cooking time: 1 3/4 to 2 1/4 hours
1 boneless beef round rump roast or beef
bottom round roast (3 to 4 pounds)
Salt and ground black pepper
Rub:
2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed
1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all
surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef, not resting in fat. Do not add water or
cover. Roast in 325°F oven 1 1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer
roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.
Pepper Herb-Crusted Beef Tenderloin
 Makes 8 to 10 servings.
Total preparation and cooking time: 1 to 1 1/2 hours
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)
Salt
Seasoning:
2 teaspoons cracked mixed peppercorns
2 cloves garlic, minced
1 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
1. Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all
surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer
so tip is centered in thickest part of beef, not resting in fat. Do not add water or
cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for
medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F
for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let
stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach
145°F for medium rare; 160°F for medium.)
4. Carve roast into thick slices; season with salt, as desired.
 Lemon Thyme-Crusted Beef Rib Roast
Makes 8 servings.
Total preparation and cooking time: 2 3/4 to 3 1/2 hours
1 beef rib roast (2 to 4 ribs), small end, chine (back)
bone removed (6 to 8 pounds)
Lemon-Thyme Paste:
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
1. Heat oven to 350°F. Combine paste ingredients; press evenly onto beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef, not resting in fat or
touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours
for medium rare; 2 3/4 to 3 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for
medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand
15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for
medium rare; 160°F for medium). Carve roast into slices.
|
|
|
