A great side dish but can also double as a dessert. A Calamari Family favorite, don’t tell mom that I disclosed the recipe!
3/4 cup sugar
1 tablespoon Flour
2 20oz cans of crushed pineapple (juice drained)
white bread (cubed)
1 stick of butter
Melt butter in separate bowl
Mix eggs, sugar, and flour, in large mixing bowl. Add in pineapple.
Pour mixture into pan and spread evenly.
Cover with white bread cubes, drizzle with melted butter
Cook in oven at 350 until white bread turns brown.
Easy, Light Creamed Spinach
Cooking Light Magazine
2 packages of chopped frozen spinach
1 medium sized onion, finely chopped
1 container of light garlic spreadable cheese (such as Rondele)
1/4 cup of lowfat milk
Saut‚ the onions in olive oil until tender. Meanwhile, defrost the spinach for 3-4 minutes in the microwave and drain excess water. Add the spinach to the pan with the onions and stir until heated through. Add the container of spreadable cheese and half the milk. Cook over low heat until creamy. If too thick add more milk.
Fried Turkey, Emeril’s Style
Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
**You will need a turkey rig to fry the turkeys and syringes to inject them
For the Marinade:
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian’s Concentrated Crab and Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emeril’s Creole Seasoning (Essence) 1/4 teaspoon cayenne
Pinch ground cloves
For the Seasoning Mix:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil
To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
1 box Jiffy cornbread mix
1 can cream style corn
1 can regular corn (drained)
8 oz sour cream
2 eggs (beaten)
1 stick butter (melted)
Cheddar cheese (optional)
Combine all. Pour in greased casserole. Bake 1 hour at 350.
Chestnut – Corn Stuffing
From In Style Magazine, November 2002, “Thanksgiving Dinner Party Guide”
1package (15oz) seasoned stuffing
10 oz whole chestnuts, chopped
1lb frozen corn, thawed
2 tbsp olive oil
1tbsp chopped, fresh rosemary
Salt and pepper to taste
Prepare stuffing according to package directions. Stir in walnuts, corn, cranberries, oil, and rosemary. Season with salt and pepper.
The Silver Palate Cookbook
1 cup dark brown sugar
3/4 cup light corn syrup
1/2 teaspoon salt
1/4 cup melted sweet butter
1 teaspoon vanilla extract
2 cup shelled pecans, chopped
1/3 cup shelled pecan halves
1. Preheat oven to 400?F. Line a 9-inch pie pan with the pastry.
2. Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs and mix thoroughly.
3. Sprinkle chopped pecans in pastry-lined pan. Pour egg mixture over pecans. Arrange pecan halves around edge of filling next to crust for decoration.
4. Set on the middle rack of the oven and bake for 10 minutes. Reduce heat to 325?F. and bake for 25 to 30 minutes longer, or until set.
5. Remove from oven and let cool to room temperature before serving. Serve with whipped cream or vanilla ice cream if desired.
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated milk
9-inch pie crust
1. Heat oven to 425?F. Line a 9-inch pie pan with the pastry
2. Beat eggs slightly in medium bowl with wire wisk or hand beater. Beat in remaining ingredients.
3. To prevent spilling, place pie pan on oven rack. Pour filling into pie pan. Bake 15 minutes.
4. Reduce oven temperature to 350?F. Bake about 45 minutes longer or until knife comes out clean. Refrigerate about 4 hours or until chilled. Serve with whipped cream or vanilla ice cream if desired.