Thursday, November 15, 2007

Thanksgiving Recipes

Here a couple of the recipes that I am making for the Thanksgiving Feast.

Dinner Rolls - the best in the world!

2 pkgs. Yeast (2 Tablespoon)
½ c warm water
½ tsp. sugar
2 c scalded milk
½ c butter
½ c sugar
2 tsp. salt
2 eggs
7 c flour

Activate yeast in the warm water with sugar. Cook the milk in the microwave for 3-4 minutes, bring to a slight boil. After milk is scalded put the butter into it to melt, cool to lukewarm. In a mixing bowl add milk/butter mixture, sugar and salt mix till incorporated. Then add eggs and 3 cups flour, beat well. Add the yeast and gradually add the remaining flour one cup at a time. Knead dough on flour surface until smooth. Let rise double in a greased bowl covered by plastic wrap then a towel. This will take about 1 ½ hours, the warmer the area the less time it will take to rise. When risen, punch the dough down and divide into 4 parts. Shape dough as desired. Bake on greased baking sheet and let rise 30-40 minutes, until light indentation of finger remains when touched. Bake at 400° for 8-12 minutes.

Savory Herb Stuffed Mushrooms

24 medium mushrooms, about 1 pound
4-6 tablespoons olive oil
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
½ cup herb seasoned bread crumbs or crushed croutons

Preheat oven to 400° F.
Remove stems from mushrooms. Chop stems. Put 2-3 tablespoons in the bottom of a 9x13 inch baking pan. Put the mushrooms down and then flip over so all sides are covered with oil. In a saucepan, add oil, chopped mushroom stems, onion and garlic and cook until tender. Take of the heat , stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned bread crumbs. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through, about 20-25 minutes.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.

Hope ya'll enjoy!!!


Rob & Amy said...

Ok I want to see pics of your PB Reindeer. I had them at someone's home over Christmas. They're so cute- I'd never seen them before this year.

Bethany said...

Emma, do you mean drizzle the 'shrooms with 2-3 extra tablespoons of oil, or is that part of the 4-6 tbsp you list in the ingredients? This sounds like something my hubby would absolutely love, I can't wait to make it for him for some special occasion.

Emma said...
This comment has been removed by the author.
Emma said...

I cover the bottom of my baking dish in a little olive oil, maybe 2 Tablespoons, I never measure. Then I put olive oil in my saucepan to saute the chopped mushroom stems in. I guess I use about 3-4 Tablespoons of olive oil total for this recipe.

I also don't add the bread crumbs any more because it made too much filling. Sometimes I use dried Italian Herb seasoning instead of just Parsley.

Adding cooked sausage or ham would also be very yummy.

Bethany said...

Thanks Emma! I'm not a mushroom fan, but Mike is, and I feel bad sometimes that I don't make him things like this. Looks like a great recipe.