Harvest Meal

This one might be a little tricky to understand because there will be a recipe and then some things in said recipe will be made using another recipe and it's all really confusing and don't think of it too much or you will get a headache....trust me i have one right now. Okey-dokey artechoky. So this one here is the harvest meal made for thanksgivings and i know its a little late but i think valentines day is the next holiday so make this deliciousness then and suprise your special someone...why do they say special someone why not just the dude I'm seeing....oh well say what you want.

Curried Pumpkin Soup- Appetizer

Ingredients:

• 2 medium onions, finely chopped (2 cups)
• 2 tablespoons unsalted butter
• 2 large garlic cloves, minced
• 1 1/2 tablespoons minced peeled fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon ground cardamom
• 1 1/2 teaspoons salt
• 3/4 teaspoon dried hot red pepper flakes
• 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
• 4 cups water
• 1 1/2 cups reduced-sodium chicken broth (12 fl oz)
• 1 (14-oz) can unsweetened coconut milk (not low-fat)
• 1/4 cup olive oil
• 2 teaspoons brown mustard seeds
• 8 fresh curry leaves

Directions:

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

http://www.epicurious.com/recipes/food/views/Curried-Pumpkin-Soup-232968#ixzz26TbpKJNh


Basic Vegetable Stock- Use In Appetizer

Ingredients:

1 tablespoon olive oil 1 large onion 2 stalks celery, including some leaves 2 large carrots 1 bunch green onions, chopped 8 cloves garlic, minced

8 sprigs fresh parsley 6 sprigs fresh thyme 2 bay leaves 1 teaspoon salt 2 quarts water

Directions:

1.	Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2.	Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
3.	Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
4.	Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea? http://allrecipes.com/recipe/basic-vegetable-stock/  Pumpkin Puree- Use In Appetizer Ingredients: 1 sugar pumpkin Directions: 1. Preheat oven to 325 degrees F (165 degrees C). 2. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. 3. Bake in the preheated oven, foil side up, 1 hour, or until tender. 4. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags. http://allrecipes.com/recipe/pumpkin-puree/ Homesteader Cornbread-Bread Ingredients: 1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil Directions: 1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. 2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. 3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. http://allrecipes.com/recipe/homesteader-cornbread/ Spiced Cider- Drink Servers: 16Cups Ingredients: 4 Litters of apple cider 24 whole cloves 2 teaspoon allspice 6 cinnamon sticks 8 tablespoons lightly packed brown sugar Directions: Place all ingredients except the orange or lemon in a pot and simmer for 30-60 minutes. After simmering, drain to ensure removal of cloves and cinnamon sticks. Drink while warm. http://recipeinvestigator.wordpress.com/2013/01/04/spiced-cider/ Roasted Autumn Harvest Salad- Side 1 Ingredients For Roasted Vegetables 1/4 cup extra-virgin olive oil 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed 8 shallots, peeled and cut in half if large 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise) 6 long carrots, scrubbed well or peeled, halved lengthwise Coarse salt and freshly ground pepper 2 tablespoons fresh rosemary leaves (from 2 sprigs)

For Salad

• 2 bunches arugula, trimmed and washed well (6 cups)

Directions

1. Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
   
2. Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
   
3. Prepare greens: Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
   
4. Toss vegetables and greens with vinaigrette: Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
   
5. Compose salad and serve: Line a serving platter with arugula and arrange vegetables on top. Serve salad immediately.

http://www.marthastewart.com/334909/roasted-autumn-harvest-salad

Shallot Vinaigrette-Use for Salad

Total Time: 10 min

Prep 10 min

Yield: about 1 cup

Ingredients

• 1/4 cup white wine vinegar, champagne vinegar, or aged sherry wine vinegar
• 2 to 3 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons finely minced shallots
• 2/3 cup extra-virgin olive oil

Directions

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

http://www.foodnetwork.com/recipes/food-network-kitchens/shallot-vinaigrette-recipe/index.html

Yummy Sweet Potato Casserole- Side 2

Ingredients:

4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk

1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2.	In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3.	In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4.	Bake in the preheated oven 30 minutes, or until the topping is lightly brown. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=21261&origin=detail&servings=12&metric=false Glazed Chicken Breasts with Apples and Pears-Main Yield: 3-4 servings Time: 25 minutes Ingredients 2 large firm-ripe pears 2 medium tart apples 3 tablespoons grape seed oil 4 skinless, boneless chicken-breast halves Scant teaspoon finely chopped shallot, optional 1 cup apple cider or chicken stock, or combination of both 1 tablespoon balsamic vinegar 2 teaspoons cornstarch Parsley sprigs for garnish, optional Directions 1. Wash, core and peel pears and apple. Slice each into 6-8, 1/4-inch wedges. 2. Lightly season one side of chicken breasts with kosher salt and freshly ground pepper. In a large skillet, heat 2 tablespoons of oil over until medium high heat. Working in batches, if necessary, add chicken and sear 4 to 5 minutes on each side, depending on the thickness of breast, or until juices run clear when thickest part is pierced with tip of knife. Transfer chicken to plate. 3. In same skillet, reduce heat to medium and add an additional tablespoon grape seed oil and cook pear and apple wedges and shallot, if desired, 3 to 4 minutes or until lightly browned and just tender. 4. Meanshile, in a small bowl, mix cider or stock, vinegar, and cornstarch; add to skillet with pears. Over high heat, bring mixture to a slow boil 1 minute. Reduce heat and return chicken and any juice on plate to skillet; heat through and serve garnished with a parsley sprig if desired. http://www.annarbor.com/entertainment/food-drink/glazed-chicken-breasts-with-apples-and-pears/ Maple Cheesecake with Roasted Pears- Dessert Yield Serves 6 to 8 Ingredients 2 bars (8 ounces each) cream cheese, room temperature 3/4 cup pure maple syrup 1 cup cold heavy cream 2 tablespoons confectioners' sugar 1 Easy Press-In Pie Crust, made in a 9-inch springform pan with vanilla wafers Nonstick cooking spray 2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick Directions In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day). Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.

http://www.marthastewart.com/329044/maple-cheesecake-with-roasted-pears

Easy Press-in Pie Crust-Use for Dessert

Ingredients

• 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
• 3 tablespoons sugar
• 1/4 teaspoon coarse salt
• 5 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
   
2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely
   in plate on a wire rack before filling.

http://www.marthastewart.com/329041/easy-press-in-pie-crust

Meal #1 - Texas BBQ

Alright now this meal was a rootin-tootin succes. I'm just joking aroud but it was actually really fun to make. For those of you who don't know im in a culinary class and these my cowboys and cowgirls are the recipes for said meals.  For every meal there is an appetizer, 2 sides, a main, a bread, a drink, and a beautifully delicious dessert. So on to the meal.

Cauliflower Soup- Appetizer

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 cups

Ingredients:

• 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
• 1 onion, roughly chopped
• 1/2 tsp. salt, plus more to taste
• 2 cloves garlic, chopped
• 1 head cauliflower, chopped
• 2 cups chicken or vegetable broth
• 1/4 tsp. freshly ground white pepper, plus more to taste
• 1/8 tsp. freshly grated nutmeg, plus more to taste
• 2 cups low-fat or whole milk
• 2 Tbsp. finely chopped parsley, optional

Preparation:

1. In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
5. Add milk and cook over medium-low heat until hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
6. Meanwhile, if you want to add the parsley butter swirl, melt remaining 2 Tbsp. butter and stir in parsley.

Serve soup hot, with a swirl of parsley butter, if you like.
http://localfoods.about.com/od/winter/r/CauliflowerSoup.htm

Southern Buttermilk Biscuits- Bread

• 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder (use one without aluminum)
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk (approx)

Directions:

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.
15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. The dough must be handled as little as possible or you will have tough biscuits.
17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18. You also must pat the dough out with your hands, lightly.
19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Yield: 10 Biscuits

http://southern.food.com/recipe/southern-buttermilk-biscuits-26110

Alabama Yella Hammer- Beverage

Muddle 1/4 cup diced fresh pineapple, 1/4 cup fresh orange juice, and 2 Tbsp. turbinado sugar in a 10-oz. glass. Fill glass with crushed ice, and top with seltzer water or club soda. Gently stir. Garnish with a maraschino cherry and pineapple chunks.

http://www.southernliving.com/m/food/entertaining/football-team-drinks-00417000079346/

Southern Fried Cabbage-Side 1

INGREDIENTS:

3 slices bacon, cut into thirds 1/3 cup vegetable oil 1 teaspoon salt, or to taste 1 teaspoon ground black pepper, or to

taste 1 head cabbage, cored and sliced 1 white onion, chopped 1 pinch white sugar

DIRECTIONS:

1.

Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender. Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 6

http://allrecipes.com/recipe/southern-fried-cabbage/detail.aspx

Fried Confetti Corn- Side 2

• 8 bacon slices
• 6 cups fresh sweet corn kernels (about 8 ears)
• 1 cup diced sweet onion
• 1/2 cup chopped red bell pepper 
• 1/2 cup chopped green bell pepper 
• 1 (8-oz.) package cream cheese, cubed 
• 1/2 cup half-and-half
• 1 teaspoon sugar 
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation

1. 1. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Coarsely crumble bacon.
2. 2. Saute corn and next 3 ingredients in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar and next 2 ingredients. Transfer to a serving dish, and top with bacon.
3. http://www.myrecipes.com/recipe/fried-confetti-corn-50400000117033/

Chipotle Lime Marinated Grilled Pork Chops or Tenderloin-Main

Ingredients:

4 pork chops (about 1 1/4-inch thick, bone in or boneless)
1 canned chipotle chile in adobo, chopped
2 teaspoons oregano
2 garlic cloves, chopped
1/4 cup olive oil
2/3 cup lime juice (fresh!)
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt

Directions:

1 Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
2 Seal bag and refrigerate for up to 24 hours.
3 Remove chops from marinade (discard marinade).
4 Grill over medium-hot coals for a total of 12-15 mins, turning half-way through, or until done.

http://www.food.com/recipe/chipotle-lime-marinated-grilled-pork-chops-or-tenderloin-324162#

Texas Delight or Four Layered Dessert- Dessert

---

1 stick butter
1 c. flour
1 1/2 c. chocolate chips
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and pie filling
1 c. powdered sugar

First layer: melt butter. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes.

Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer.

Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer.

Fourth Layer: spread rest of Cool Whip on top. Sprinkle with chocolate chips and chill several hours.

http://www.cooks.com/rec/view/0,1713,158164-247197,00.html

Chefs you may know :)

Alright last but not least is Kary Osmond. The name be familiar or not but she is the host of the show best recipes ever, and literally this show is beautiful. Every single chocolate recipe i would ever want to try is probably made by this woman. She started cooking by helping her parents with their catering jobs and since then she has made great headway for herself. Literally you guys go to her website and try not to eat the computer by what you see.

Chefs you may know :)

So this guy right here is Jamie Oliver. He's not that popular unless you are from the UK but he is actually really awesome. He started out cooking Italian cuisine and then while the restaurant he was working at was taping a documentary, BAMM he got noticed. He's actually very well known in the UK for being politically involved in people eating healthy food. He's started campaigns and has even forced the government over there to take notice of the eating issues people have nowadays.

Chef's you may know :)

So the next up is Julia Child and some of you might not have heard of her until the movie...and I'm in that boat with you too. I admit not knowing her might seem unrealistic but I'm more of a person who looks at the food made not the person behind it. But this Julia Childs she was actually really cool, she introduced French cuisine to Americans. She had her own tv show and apparently she wasn't that bad of a person to talk to either :P. On her cooking show she seemed down to earth and just like an average Joe ..but one with culinary skills... it's like a neighbor or your grandmother showing you how to cook. She took the world by storm with her various cookbooks as well.

Chefs you may know :)

I chose Chef Gordon Ramsey as one of my top 4 chefs because even though he is known for having a temper he seems to care about the business' he helps and sure he might care about the money but who isn't. Because of him some restaurants have gotten rid of some serious problems which have probably saved some lives. Being him he radiates authority and people tend to listen to those kinds of people... even if they are a bit blunt.

Holiday Meal

Hot Apple Cider

3 parts apple juice* 1 part water
cinnamon stick
ginger, thin slice (optional)
lemon zest, several thin slices (optional)
several whole cloves – too many makes it bitter (optional)

1.  Pour juice and water into a tall pot with a lid and turn on heat to high.  You can see that a lot of the ingredients are entirely optional.  We like it that way because then we’re not limited to making cider only when we have everything at home.
2.  Prepare spices and add to pot.  We put everything but the cinnamon stick in a tea infuser.  Otherwise, you have to strain the cider or pick out small chunks one by one.
3.  When pot reaches a boil, turn to the lowest setting.  Let simmer about 15 minutes.  Add thin slices of lemon for decoration if desired.
4.  Remove infuser.  Ladle into mugs and enjoy.
*When picking out apple juice, read the label and try to get juice without added sugar – often called “apple cider” instead of “apple juice” by some companies.  Unfiltered juice (which looks a little foggy) is our favorite when we can find it.
**Do not combine with black licorice of any sort

http://www.makingthishome.com/2009/10/02/simple-hot-apple-cider-recipe/