Tag Archives: THANKSGIVING

Gardein Stuffed Turkey Plate

GARDEIN STUFFED TURKEY PLATE aka THANKSGIVING DINNER With my trimmings of course! I already had the PECAN RAISIN RICE along with the FRUIT GRAVY to top the rice and the FRUIT AND NUT CRUMBLE to top it all off. Oh, I had the BLUEBERRY TARRAGON SAUCE done and chilled (I could just as easily haveContinueContinue reading “Gardein Stuffed Turkey Plate”

Asian-Style Celebration Roast

ASIAN-STYLE CELEBRATION ROAST Field Roast Celebration Roast studded with cloves, marinated overnight, then baked with carrots and walnuts in an Asian Coconut Apricot Gravy! Serves 4-6 1 lb. Field Roast Celebration Roast – studded with whole cloves – top and sides, about 1/2 inch apart – then wrapped in heavy aluminum foil to completely seal andContinueContinue reading “Asian-Style Celebration Roast”

Fig And Yam English Muffin Stuffin’

FIG AND YAM ENGLISH MUFFIN STUFFIN’ This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9 1/4 c. margarine 1/2 c. fine dice celery 1 c. fine dice yellow onion 8 med. garlic cloves, finely chopped 1 thumbContinueContinue reading “Fig And Yam English Muffin Stuffin’”

PINEAPPLE PUMPKIN PUDDING

PINEAPPLE PUMPKIN PUDDING It’s not that difficult to make a holiday dessert that’s fairly healthy for you! Great texture, great taste, and fills you up without remorse! Silk Nog, golden raisins, cocoa, pineapple, pumpkin, spice and everything nice! Happy to you! Makes 9 cups 20 oz. can crushed pineapple 29 oz. can pumpkin 3-1/2 c.ContinueContinue reading “PINEAPPLE PUMPKIN PUDDING”

MIYOKO WALNUT GREEN BEANS

MIYOKO WALNUT GREEN BEANS Caramelized onion with cut green beans, topped with caramelized walnuts, crumbled Miyoko’s Classic Double Cream Chive vegan cheese, and fresh chopped garlic! Served with a side lemon squeeze. Broiled to melt the cheese, or not, it’s off the planet delicious! Makes 6-8 side dishes, 4 main dishes 1/2 c. walnut halves orContinueContinue reading “MIYOKO WALNUT GREEN BEANS”

PINEAPPLE COCONUT COLESLAW

PINEAPPLE COCONUT COLESLAW A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant! Makes 2 cups dressing, approx. 7 cups coleslaw Make the dressing first. 2 c. GFS (GordonContinueContinue reading “PINEAPPLE COCONUT COLESLAW”

CRANBERRY BLACK BEAN SALSA

CRANBERRY BLACK BEAN SALSA Our Family Whole Cranberry Sauce, Goya Black Beans and Wilson Produce Sweet Mini Peppers combined with Tostitos Chunky Salsa, fresh cilantro and lemon. Served with UTZ White Corn Tortilla Chips. Wow! My new favorite salsa! Makes 4 cups 15.5 oz. can black beans, rinsed and drained well to remove all foamContinueContinue reading “CRANBERRY BLACK BEAN SALSA”

24 CARROT GOLD

24 CARROT GOLD Steamed baby carrots sauteed till charred. Briefly cooked in a glaze made from Goya Cream Of Coconut and fresh squeezed lime. Topped with toasted coconut! Ever have juicy carrots? These are them! Best carrots we ever had! Serves 4-6  Carrots: 1 lb. baby carrots Steam carrots till tender-soft, but not mushy. TransferContinueContinue reading “24 CARROT GOLD”