Ingredients
1 package corn tortillas
1 can green enchilada sauce
½ cup grated Monterey jack cheese
Filling:
1 small can chopped green chiles
1 package frozen spinach, thawed and drained
1 can mushroom soup
½ cup grated Monterey jack cheese
½ cup grated Swiss cheese
Directions
Mix together all filling ingredients. Roll mixture into tortillas and arrange in rows in a large baking dish. Cover with enchilada sauce and grated cheese. Bake at 400 degrees until cheese is melty.
Put the contents of a 16-oz can of whole berry cranberry sauce into a fine sieve and break up the contents so the juice can drain off. Dissolve a small Jell-O package (raspberry preferred) in 1 cup hot water. When it has started to gel (soft gel), mix in the cranberry sauce, 1 cup sour cream, ½ cup finely chopped celery and ½ cup finely chopped walnuts. The coarseness of the chop is up to you. Fold all together and refrigerate. No need to unmold. Put it in a pretty bowl and provide a spoon.
This dish has made frequent appearances at Thanksgiving and Christmases.
Ingredients
1 (3 oz) package raspberry gelatin
1 (3 oz) package lemon gelatin
2 cups boiling water
1 (10 oz) package frozen raspberries
1 (14 oz) container cranberry-orange relish
1 cup pineapple juice
1 (15 oz) can pineapple tidbits
Directions
Dissolve raspberry and lemon gelatins in boiling water. Stir in raspberries, mixing until thawed. Add relish and pineapple juice; mix well. Pour into 9×13 dish. Chill until cold, but not set. Drain pineapple, reserving juice. Stir in pineapple. Chill until thickened. Add reserved juice; mix gently. Chill until firm.
From Southern Living.
Ingredients
2 Granny Smith apples, chopped
4 tsp. fresh lime juice
2 cups dried cranberries
2 green onions, sliced
2 jalapeno peppers, seeded and chopped
2 Tbl honey
2 tsp apple cider vinegar
Directions
Combine the apples and lime juice, tossing well, then draining off the juice. Combine the apples and the remaining ingredients in a food processor and pulse six to eight times until the mixture is finely chopped. Cover and chill at least one hour.
Ingredients
1 (12 oz) package cranberries
¾ cup sugar
1 jalapeno cut in quarters
1 green onion cut in quarters
½-1 tsp (or to taste) fresh cilantro
¼ tsp cumin
Directions
Process till coarsely chopped. Serve over cream cheese with crackers.
I served this at a “Christmas Luncheon” in 2005 while working in Knoxville, Tennessee. And then again when I started work at Jacobs in Tampa in 2011. The dish gets strange looks, or maybe it’s the name that causes people to raise an eyebrow, but the people who try it love it. I always hope for leftovers. It’s the best kugel I’ve ever had.
Ingredients
1 lb wide egg noodles, cooked
¼ cup butter, melted
6 egg yolks
2 cups sour cream
2 cups cottage cheese, small curd is preferred
¾ cup sugar
6 oz. dried apricots, sliced and diced
6 egg whites
2 cups Rice Krispies
½ cup Brown sugar
¼ cup butter, melted
Directions
Mix the noodles and melted butter together. Set aside. Mix the egg yolks, sour cream, cottage cheese, sugar and apricots together and then blend it with the noodle mixture. Beat the egg whites until stiff and fold them into the noodle mixture. Put the mixture into a greased 9 x 13 dish. Toss together the Rice Krispies, brown sugar, and butter, and spread the topping on top of the noodle mixture. Bake the kugel for 50-60 minutes at 350.
From Williams-Sonoma
Ingredients
2 ¾ cups apricot nectar
2 Tbl sugar
salt and pepper
pinch of allspice
3 small yams (1 ½ lbs)
2 sweet potatoes (1 lb)
6 Tbl heavy cream, plus extra for drizzling
1 Tbl unsalted butter
3 Tbl minced fresh chives
Directions
Heat oven to 400 degrees. Butter an 8 x 8 baking dish. In a large frying or sauté pan, combine apricot nectar, sugar, ¾ tsp salt, 1/8 tsp pepper and allspice, and stir to blend. Peel one yam and cut crosswise into rounds ¼-inch thick. Add to pan and stir to coat. Repeat with remaining yams and potatoes. Bring mixture to a boil over medium heat. Reduce heat, cover and simmer until veggies begin to soften, about 8 minutes. Remove from heat. Using a slotted spoon, transfer veggies to prepared dish. Set aside. Return liquid in the pan to a medium-high heat. Add cream. Boil, stirring occasionally, to reduce liquid to 1-½ cups, about 10 minutes. Pour liquid over yams and potatoes. Dot surface with bits of butter. Bake kugel uncovered until veggies are very tender, top is deep brown in places, and liquid is almost absorbed, about one hour. Remove from the oven and let stand for 15 minutes. Serve, drizzled with cream and sprinkled with chives.
A true Alfredo recipe calls for heavy cream and Parmesan cheese. Jennifer finds that the sauce sticks better to the noodles if they are a little dry and not just straight out of the colander.
Ingredients
1 stick butter
1 cup half and half
1 cup grated Asiago cheese
Cooked pasta
Ingredients
Melt the butter in a pan at medium heat. Add the half and half and stir until it increases in volume. Slowly add the cheese and stir until completely melted and blended. Add ground pepper if desired. Serve immediately.
Ingredients
8 oz mushrooms, sliced
1 lb fettuccini
¼ lb proscuitto ham, sliced into 1-inch pieces
1 cup heavy cream
1 cup Pecorino cheese
1 egg, separated, yolk beaten
¼ cup unsalted butter
Salt and pepper
Directions
Sauté the mushrooms and chopped ham. In a separate pan, melt the butter and slowly add the cream. Add the Pecorino cheese and stir the mixture until it is smooth. Carefully add 2 Tbl of the sauce to the beaten egg yolk. Return it to the pan over low heat. Cook the fettuccini and drain it. Pour the cheese sauce over the pasta and top it with the mushroom mixture. Serve.
This pesto-style sauce is made with sun-dried tomatoes and chicken broth, creating an intense tomato flavor. Italian parsley substitutes for basil, the traditional herb used in pesto. The pesto can be made up to a week ahead of time and refrigerated or frozen for longer storage. Serves four.
Ingredients
8 oz linguine
3 large garlic cloves
1 ½ cups oil-packed sun-dried tomatoes, well drained
1 ½ cups reduced-sodium chicken broth
1 Tbl extra-virgin olive oil
¼ cup chopped fresh Italian parsley
¼ tsp salt
¼ tsp freshly ground pepper
½ cup (2 oz) freshly shredded Asiago or Parmesan cheese
Directions
Cook linguine according to package directions. Meanwhile, chop garlic in food processor until finely minced. Add tomatoes; process until finely chopped. While processor is running, slowly add broth; blend until mixture is pureed. Heat oil in medium saucepan over medium heat until hot. Add tomato mixture; cook 3 to 4 minutes or until hot, stirring frequently. Stir in parsley, salt and pepper. Drain linguine, reserving ½ cup cooking water. Add reserved water to tomato mixture. In large bowl, toss linguine with tomato mixture. Place on serving platter; sprinkle with cheese. If desired, serve with additional cheese.
a little of each 