Earthy, hearty and filling wild rice can be an elegant side dish or the main course of a light supper.

1/4 cup butter
1 cup wild rice
1/2 cup slivered almonds
2 tablespoons green onions
1 8-ounce can mushrooms pieces
3 cups chicken stock or broth

Preheat oven to 325°.

Wash, clean and chop the green onions. Drain the mushrooms.

Melt the butter in a large sauté pan. Add the uncooked rice, almonds, onions and mushrooms. Stirring frequently, saut&3acute; until the almonds are golden brown, approximately 15 – 20 minutes.

Meanwhile, heat the chicken stock or broth to boiling.

Pour the rice mixture into a 1-1/2 quart lidded casserole dish. Stir the hot chicken stock or broth into the rice. Cover the casserole dish and bake for approximately 1-1/2 hours or until the liquid is absorbed and the rice is tender and fluffy.

Yield: 6 – 8 servings.

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Magic* Sweet and Sour Red Cabbage Vegetable Side Dish Recipe
Cabbage is a budget friendly vegetable with a good storage life. From a delicious quick side dish to a significant player in the main course, cooks appreciate the versatility of this humble vegetable.

1-1/2 pounds red cabbage
2 tablespoons lemon juice or vinegar
6 slices bacon
1/4 cup brown sugar, packed
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup vinegar cider vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion

Cook the bacon in a large skillet. Remove the bacon to drain and cool. Drain excess fat from the pan, reserving 1 tablespoon in the pan to prepare the sauce.

Remove tough, discolored or damaged outer leaves from the cabbage head and shred into thin pieces with a sharp knife, mandolin or food processor.

Place the shredded cabbage into a Dutch oven with 1/2-inch of boiling water, to which you’ve added 2 tablespoons lemon juice or vinegar. Cover and cook for approximately 10 minutes or until crisp-tender.

Clean and cut the onion into thin slices. Dice the cooked ????????????????? and bacon.

Place the skillet over medium to medium-high heat and stir the flour and brown sugar into the fat until well combined. Stirring constantly, add the water, vinegar, salt, pepper and onion. Stirring frequently, cook for about 5 minutes until the sauce thickens.

Stir the sauce into the cabbage in the Dutch oven. Add most of the bacon and stir until nicely blended and heated through.

Transfer the cabbage to a heated serving bowl and garnish with reserved bacon.

Yield: 6 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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The holiday meal isn’t complete without fresh cranberry relish, which is often referred to as cranberry sauce. The leftover turkey sandwich always benefits from a dollop of this colorful, tangy treat!

2 cups sugar
2 cups water
1 3-inch cinnamon stick
4 cups fresh or frozen cranberries
1 apple
1/2 cup raisins
1 teaspoon freshly grated orange zest

Rinse the cranberries and remove any stem pieces. Wash, core and finely chop the apple.

Place the sugar and water in a large saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.

Add the cranberries, apple and cinnamon stick and boil until most of the cranberries pop and the mixture begins to thicken, approximately 10 – 15 minutes.

Remove the pan from the heat. Stir in the raisins and orange zest. Cover and set aside to cool.

Yield: approximately 4-1/2 cups.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Sweet potatoes and apples are a great combination. Toss in a little Sherry and butter and you have a side dish that’s worthy of a Holiday celebration.

3 large sweet potatoes
3 Granny Smith apples
1/4 cup butter
1/4 cup lemon juice, freshly squeezed
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
1/3 cup medium-dry Sherry

Scrub the sweet potatoes and place them in a Dutch oven with enough water to cover by 1-inch. Remove the potatoes and place the pot over high heat. When the water begins boiling, carefully lower the sweet potatoes into the water and boil until just tender, 35 – 45 minutes. Drain the sweet potatoes and allow to cool enough to handle safely.

Remove the skin if you like. Cut the potatoes lengthwise into sixths and then cut crosswise into 1/2-inch pieces.

Peel, core and cut the apples into six wedges and then cut the wedges into 1/2-inch pieces.

Place the butter in a large, heavy skillet over medium to medium-high heat. Add the apples. Stirring constantly, cook for 3 – 5 minutes, until they begin to soften. Add the lemon juice, brown sugar, cinnamon and Sherry and stir until well incorporated, while the liquid comes to a boil. Reduce to a simmer and cook for 2 – 3 minutes. Add the sweet potatoes and stir gently to avoid too much breakage. Cook and stir for about 2 minutes, until everything is heated through and coated.

If you’re going to serve this dish at the table, transfer to a heated serving dish and add a sprinkling of golden raisins and a dash of cinnamon.

Yield: 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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This tasty, easy and inexpensive cabbage recipe is an attractive Thanksgiving or Christmas side dish.

1/2 pound bacon
2 cans beef broth
1/2 cup brown sugar, packed firmly
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon pepper, freshly cracked and ground
2-1/2 – 3 pounds red cabbage

Wash, core and coarsely shred the cabbage. Place a Dutch oven over medium-high heat and cook the bacon until crisp. Remove the bacon to drain and cool. With the heat still at medium-high, add about a cup of the beef broth and scrape the pan to lift the browning bits of bacon to deglaze the pan. Add the remaining broth, brown sugar, vinegar salt and pepper to the pan and cook until the sugar dissolves and the mixture comes to a boil.

Add the cabbage and return to boiling and then immediately reduce the heat to a medium-low simmer. Cover the Dutch oven and simmer for 25 – 30 minutes, until the cabbage is tender but not mushy.

Transfer the cabbage to a warmed serving bowl and crumble the bacon over the top to garnish.

Yield: 12 – 16 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Good cornbread stuffing or dressing is easy and inexpensive. Save time by preparing elements days before the stuffing is assembled.

To prepare the elements prior to assembling:

After you’ve baked the cornbread, you can choose to store it whole by wrapping tightly in foil. Or store the crumbled and dried bread in an airtight container for up to a week before assembling.

The sausage, vegetables and herbs can be cooked and stored in airtight containers in the refrigerator for up to 3 days before assembling the stuffing. Bring the sausage to room temperature and slightly warm the vegetables before assembling the stuffing.

The Cornbread

1 cup all-purpose flour
1-1/3 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons butter

Preheat oven to 425°. Grease an 8-inch baking pan.

Melt the butter and set aside to cool. Place the flour, cornmeal, baking powder and salt in a large bowl and stir or whisk the dry ingredients to blend well. In a small bowl lightly whisk the milk, egg and cooled butter. Stir the milk mixture into the cornmeal mixture just until everything is moist; avoid overworking the batter.

Pour the batter into your prepared pan and bake for 20 – 25 minutes until lightly golden and a toothpick comes out clean.

Remove the cornbread from the oven and allow to rest in the pan for 5 minutes. Invert onto a rack and allow to cool completely.

To dry the cornbread, preheat the oven to 325° and break the cooled cornbread onto a jellyroll pan in a single layer. Place the pan in the oven and bake for 30 – 35 minutes, stirring occasionally, until the bread is dry and golden. Remove and allow to cool.

The Sausage

3/4 pound bulk pork sausage
6 tablespoons butter
2 medium onions, 2 cups
4-6 ribs of celery, 1-1/2 cups
Salt
Pepper
2 teaspoons dried sage
1 teaspoon marjoram
1 teaspoon rosemary
4-6 green onions, 1/2 cup

Clean and peel the onion. Wash the celery and remove any brown root edge. Finely chop the onion and celery.

Crumble the sausage into a skillet over moderate heat, cook and stir until the sausage is no longer pink. Remove the sausage from the skillet to a bowl using a slotted spoon.

Add the butter to the pan. When the butter has melted, add the onion and celery. Stirring occasionally, sauté until the vegetables have softened and the onion becomes transparent. Crumble the sage, marjoram and rosemary into the pan. Stir and cook the mixture for 3 – 5 minutes; until it becomes fragrant and well blended. Remove from heat.

Assembling the stuffing or dressing:

Wash, clean and thickly slice the green onion. Place the cornbread in a large bowl. Add the sausage, vegetable mixture and green onions to the bowl. Add salt and pepper to taste and stir gently until blended.

For dressing:
Dressing is cooked outside of the fowl or meat.

Preheat the oven to 375°. Butter a 3 – 4 quart casserole dish.

2 tablespoons butter, cut into 8 – 10 pieces
1-1/2 cups chicken broth

Spoon the cornbread and sausage mixture into the casserole. Drizzle the chicken broth over the mixture and dot the top with the butter pieces. Cover and bake for 30 minutes. Remove the cover and bake for 30 minutes more.

For stuffing:
If you’ve prepared the stuffing on the same day that you’re cooking the turkey, allow the stuffing to cool before filling the cavity.

2 tablespoons butter
1/2 – 3/4 cup chicken broth

Rub the butter around inside the cavity, especially against the ribs. Add enough chicken broth to the stuffing mixture to lightly moisten the ingredients. Don’t skip this step or the stuffing will draw moisture from the turkey.

Spoon the cornbread mixture into the cavity. Fill the cavity but avoid compacting and compressing the stuffing. I generally don’t truss the bird. Instead, I flip the tail up to the cavity, crisscross and tie the drumsticks over the opening and lay a small piece of aluminum foil over the stuffing and wrap the ends of the drumsticks until the last half hour or so of baking.

Yield: enough for a 12 – 14 pound turkey, 8 – 10 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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