Our family holidays are not complete with out a few of these.
Christmas Pecan Puffs
Cream ½ cup butter. Add 1 teaspoon vanilla and 2 tablespoons sugar. Measure and then grind 1 cup of pecans. These may be chopped in the blender (fine grind). Sift, then measure 1 cup of flour. Stir pecans and flour into butter mixture. Roll the dough into small balls, they will grow in the oven. Place them in a slow oven at 300 degrees for 25 minutes. Roll the puffs while hot in confectionery sugar. When cold, roll again in confectionery sugar. Makes approximately thirty two 1 ½ inch cookies.
Edit - I'm making the "Just Ducky Noodles" tonight. It sounds so interesting. I could not find any rum or vodka for the raisins. So they are soaking in Amaretto.
Turducken is something everyone should try at least once at Thanksgiving, it is the best way I have ever had turkey prepared, and we usaully deep fry them too (so that says alot).
Claim Jumper Garlic Cheese Bread
12 slices Texas Toast OR
1 large loaf French bread, sliced through the middle
1/2 cup (1 stick) butter
3/4 cup shredded Cheddar cheese
2 T. grated Parmesan cheese
1/2 t. garlic powder
1/4 t. Worchestershire sauce
1/2 t. salt
dash of black pepper
Preheat oven to 400 degrees.
Combine all ingredients and spread generously on one side of each slice of Texas toast, or on the face of each half of French bread.
Bake 10-12 minutes or until cheese begins to brown and bubble.
This is the "real" recipe by Paul Deen. My change is that I use 2 cans (10 oz.) of diced tomatoes with chilis instead of fresh tomatoes. I buy the "hot" version. Basically, you open stuff up and dump it in a bowl. I don't even thaw the corn because by the time you use it, it is thawed. However, don't use canned corn as it is too salty.
It's a real crowd pleaser. ENJOY!
Black Bean Salsa
2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary. Serve with tortilla chips.
Duck and Pistachio Terrine
1 clove garlic, minced
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup dry sherry
2 boneless breast halves from 1 mallard, cut into 1-inch chunks
3/4 pound boneless fatty pork roast or chops, cut into 1-inch cubes
1/4 cup brandy
1/2 cup red wine
4 boneless breast halves from 2 teal or other small wild ducks
8 slices bacon (or as many as you need)
1/4 cup coarsely chopped pistachios
In medium mixing bowl, blend garlic, thyme, rosemary, salt, pepper and sherry. Add mallard pieces and cubed pork; stir to coat. Cover bowl with plastic wrap; set aside.
In small mixing bowl, combine brandy and wine. With a filleting knife, slice teal breasts in half to 1/4 thickness (1 breast = 2 pieces). Add teal breast halves to brandy/wine mixture. Cover bowl with plastic wrap. Refrigerate both bowls for a least 8 hours or overnight.
Heat over to 325. Line a small loaf pan with bacon slices by placing four slices crosswise on the bottom and up the sides, allowing the excess bacon to hang over the edge of the pan. Cut two bacon slices in half. Place two halves up each end of the pan. Set aside remaining two slices.
Drain marinade from mallard mixture, reserving 1/4 cup marinade. In food processor, chop mallard mixture to fine consistency. Mix in reserved marinade. Pack half the chopped meat into prepared pan. Arrange teal breast halves to cover chopped meat. Sprinkle pistachios over breast halves. Pack remaining chopped meat into pan. Fold bacon ends over top of meat. Place two remaining bacon slices on top of loaf. Cover with aluminum foil, pressing onto bacon pieces. Seal well around edges.
Place filled loaf pan into 12X8-inch baking dish. Place on oven shelf. Add boiling water to baking dish, 1 to 1 1/2 inches deep. Bake for 1 1/2 hours. Remove loaf pan from baking dish. Allow to cool, covered, for 1 hour. Place a foil-wrapped brick on top of foil-covered loaf pan (I use two full boxes of lead shotgun shells in a big ziploc bag). Refrigerate, weighted, at least overnight. To serve, remove foil. Loosen edges. Invert onto plate. Scrape away any loose fat and gelatinous juices. Remove bacon and slice. Wonderful on french bread as well as crackers.
This also freezes very well. I usually cut the loaf into three pieces, leave the bacon on until ready to serve, wrap in tin foil and then store in freezer bags. This thaws quickly for serving.
Sharon van der Lee gave me this recipe. I don't care for duck, but this is excellent!!
mmmmmm, for what ever reason that sounds yummy right now.
Originally Posted by jollycurl
Anyone have a recipe or two for elk meat? How about chilli - Uncle Jerry???
Ann - This is about the only other unusual thing we have, there is a grand daughter who loves this.
1 large can crushed pineapple - 16 oz
l large pkg. strawberry jello
1 cup cottage cheese
8 oz bar cream cheese - recipe calls for sour cream but my wife uses this
1 large carton Kool Whip
1/2 cup chopped pecans
1/2 cup coconut
Place pineapple in large pan - 12 x 12 roughly - Add Jello-O; heat until Jell-O dissolves. Remove from heat. Cool slightly. Add remaining ingredients; blend thoroughly. Pour into mold. Chill until firm. There's rarely any left -
Thanksgiving at our house is fairly basic - Turkey, stuffing (must have Wild Rice), Mashed Potato's (from scratch), Gravy, brussel sprouts, carrots, biscuits (from the store), Pumpkin Pie (from scratch earns bonus compliments), Olives (the kids love them), veggies (fresh celery, carrots, small onions) & stewed onions. That's about it. No salt in the seasonings.
Extra stuffing, Gravy & turkey go into little nuker packages for quick meals. I use them when I take off in the trailer for trials or long training trips.
I think it would go well where beef was called for - stews especially - get creative. A crock pot is a wonderful thing.
Originally Posted by FOM
Crock pot is ready - just waiting for the meat to be processed......we pretty much use elk instead of moo cow beef, but was hoping for something "different" or a "must try" recipe! :D Got any?
Originally Posted by Marvin S
The one recipe you listed has me curious, but at the same time doesn't sound good to me in my head.....but then again my husband has introduced several food type o f odditites and I've liked them....
a favorite hot sandwhich using wild game - esp tougher pieces - any type of red meat, including duck or goose....
Cut 2-3 lb meat into 2 inch cubes and place in slow cooker on low (6 hours setting)..add jar of pepperoncinis (liquid and all) - quart size jar, can't think of the number of onces....Add sliced onions, and whatever seasonings you want, but not a lot of salt because the pepperoncinis are salty...
At the end of the 6 hours shred the meat with a couple of forks, place a heaping serving onto a hoagie type roll and top with sliced pepperjack cheese....toast under the broiler....