365 recipes

This is the traditional stuffing used in the stuffed goose for St Mårten's day in Sweden. I like it better without the goose! Soak in hot water for 10 minutes: 1/2 lb pitted dried prunes Meanwhile, sauté for about 5 minutes: 3 large, firm, tart apples, thickly sliced 1/4 c unsalted butter When the apples are transparent, about 5 minutes, sprinkle on: 1 T brown sugar 1/2 t ground cinnamon Combine well and when all apples are glazed, add the soaked prunes Heat through about 2-3 more minutes. Serve warm as a side or with a slice of pumpkin pie.

Couldn't find the old recipe on here anyway so time to add it. Nothing special about this version except its the classic. Saute: 1 c finely chopped celery 1 1/2 c chopped onion 1/2 c unsalted butter when golden and tender, remove from heat combine with: 1 c warm chicken or turkey broth 1 t poultry seasoning or dried crushed sage 1/4 c snipped fresh parsley 1/2 T fresh thyme/ 1/2 t dried thyme 1/4 t marjoram 1/4 t black pepper Pour over 8 c dry bread cubes Combine gently and add more broth if needed Add any extras like slivered almonds or dried cranberries, etc. as desired.

Since we discovered this while we were in Bavaria, I knew you would want to make this at home. Turns out both the Austrians and the Germans claim it as their own. There are many versions of recipes for this dish, so this is a compilation of those variations that I thought made the best one. Many soaked their raisins in rum but since we dislike that flavor, I soaked mine in hot water. (juice would work too if you want to experiment with other flavors) The idea is to cook the pancake on one side then after you flip the pancake over , you tear (or cut) it into 1-2 inch pieces. Place the pieces on your serving plate and pour applesauce over the pile. My favorite topping put caramelized raisins and almond slices on top. You could just add the raisins straight onto the pancake as it's cooking or put them on top of the torn pieces if you want to skip that step. This picture is before I put on the applesauce and the powdered sugar - and when I experimented with craisins, they were

Egg curry from western India w ith my twist - no tomatoes, mild spices and served with yogurt to make it creamy and filling. You will need some garam masala - look for it on the asian aisle or in the Asian market.  It's quick for a curry but will take at least 30 minutes the first time.  You'll need a food processor of some kind. Serve it in a bowl and eat with Naan, Chapati or a flat bread that works for dipping. Dad really liked it. I thought it was a nice, light dish (if a bit warm) for this summer evening. Make 4 hard-boiled eggs - peel and cut in half length-wise Place a red onion , peeled and quartered in a food processor along with 1 inch of ginger and 3-4 garlic cloves  and process to a rough paste. In a sauté pan, add 1 T vegetable oil and cook the paste about 5 minutes until edges brown. Add: 2-4 heaping T unsweetened coconut pieces 1 t poppy seeds 1/2 t sweet paprika 5-10 black peppercorns 1/2 t garam masala 1/2 turmeric Combine and heat about 2