Radio Given Recipes - November 2020

Radio Given Recipes November

THANKSGIVING MAC AND CHEESE (From epicurious.com) 11-14-20 Top of page

1 cup evaporated milk
1 cup whole milk
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
2 lbs. extra-sharp cheddar, coarsely grated
4 ozs. full-fat cream cheese
1 lb. elbow macaroni

Place a rack in middle of oven; preheat to 400°. Bring evaporated milk and whole milk to a bare simmer in a large saucepan over medium heat. Whisk in garlic powder, onion powder, paprika, pepper, and 1 tsp. salt. Working in batches, whisk in three fourths of the cheddar, then all of the cream cheese. Meanwhile, bring a large pot of generously salted water to a boil (it should have a little less salty than seawater). Cook macaroni, stirring occasionally, until very al dente, about 4 minutes. Drain in a colander. Add macaroni to cheese sauce in pan and mix until well coated. Evenly spread out half of macaroni mixture in a 13x9" baking dish. Sprinkle half of remaining cheddar evenly over. Layer remaining macaroni mixture on top and sprinkle with remaining cheddar. Bake until all of the cheese is melted, about 10 minutes. Let cool slightly before serving.

RALPH'S SWEET POTATO BAKE 11-14-20

3 cups cooked and mashed sweet potatoes or yams
1 cup brown sugar
1/2 cup butter, melted
1/4 cup milk
2 eggs
1 tsp. vanilla

Mix together and place in a buttered casserole dish.

1 cup chopped pecans
1 cup brown sugar
1/2 cup flour
1/2 cup butter, melted

Mix together and spread over the sweet potatoes and bake 30-40 minutes at 350°.

RHUBARB PIE (From Postville 6-20-20) 11-14-20

1 unbaked pie shell
diced rhubarb
2 slices bread, soaked in water, squeeze out water (with bread flat)
1 cup sugar
1/4 cup butter or margarine
1 egg, beaten
1 tsp. salt

Fill unbaked pie shell with diced rhubarb. Combine bread, sugar, butter, egg and salt. Stir well and spoon over rhubarb. Bake at 400° for 15 minutes. Reduce to 350° for 40-45 minutes.

SPANISH CAULIFLOWER RICE 11-14-20

1/2 lb. ground beef or turkey
1/2 bell pepper
onion
garlic powder
cumin
chili powder
1 can diced tomatoes, undrained
1 can black beans, rinsed and drained
1 can Ro-Tel, undrained
1 bag riced cauliflower
cheese and sour cream for topping

Brown meat with pepper and onions. Cook riced cauliflower then combine ingredients and cook until heated through. Top with sour cream and cheese of choice.

PUMPKIN PIE (From foodnetwork.com) 11-21-20 Top of page

1 disk dough for Cream Cheese Crust (below)
All purpose flour, for dusting
1 15 oz. can pure pumpkin
1 cup evaporated milk
2/3 cup sugar
2 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhang under itself and crimp. Chill 30 minutes. Preheat the oven to 350°. Prick the bottom of the crust with a fork. Line with foil, fill with dried beans and bake until the edges are golden, about 20 minutes. Remove the beans and foil and bake 10 more minutes. Cool on a rack. Whisk the pumpkin, evaporated milk, sugar, eggs and spices in a bowl; pour into the crust. Bake until the center is just barely set, about 1 hour. (Cover the edges with foil if they brown too quickly.) Cool on a rack. Variation: To make Pumpkin-Orange Pie, make Pumpkin Pie, replacing half of the sugar with honey, reducing the cinnamon to 3/4 teaspoon and adding 1 teaspoon orange zest. Variation 2: To make Pumpkin-Cheesecake Swirl: make Pumpkin Pie filling with 3/4 cup pumpkin, 1/4 cup evaporated milk, 1 egg and half of the sugar and spices. Separately, combine 12 oz. softened cream cheese, 1/3 cup each sour cream and sugar, and 2 eggs; stir one-third into the pumpkin filling. Pour the pumpkin filling into the crust, then top with the remaining cream cheese mixture; swirl with a toothpick. Bake 50 minutes.

CREAM CHEESE CRUST (From foodnetwork.com) 11-21-20

1 1/4 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
6 tbsps. cold unsalted butter, cut into pieces
2 ounces cold cream cheese, cut into pieces
1 tsp. apple cider vinegar

Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.

CITRUS CRANBERRY PIE (From tasteofhome.com) 11-21-20

3 1/2 cups fresh or frozen cranberries
1 cup sugar
2 tsps. grated lemon zest
1 tsp. grated orange zest
1 small navel orange, peeled, sectioned and chopped
2 tbsps. butter, melted
2 tbsps. all-purpose flour
1/4 tsp. salt
Pastry for double-crust pie (below)
1 large egg, lightly beaten
Additional sugar

ORANGE CREAM:

1 cup heavy whipping cream
1 tbsp. sugar
2 tsps. grated orange zest
1/2 tsp. orange extract, optional

Preheat oven to 450°. Toss together first 8 ingredients. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edges with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving. Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.

PASTRY FOR DOUBLE-CRUST PIE (9 inches) 11-21-20

Mix 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight.

APPLE PIE (From foodnetwork.com) 11-21-20

3 pounds mixed apples (such as Granny Smith, Gala and McIntosh)
2/3 cup granulated sugar
2 tbsps. fresh lemon juice
6 tbsps. unsalted butter
1 tbsp. all-purpose flour, plus more for dusting
3/4 tsp. ground cinnamon
1/8 tsp. salt
2 disks dough for Basic Crust
1 large egg, beaten
Coarse sugar, for sprinkling

Peel and core the apples; slice 1/4 inch thick. Toss with the granulated sugar and lemon juice. Heat 4 tbsps. butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute. Let cool. Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center, and dot with the remaining 2 tbsps. butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour. Place a baking sheet on the lowest oven rack and preheat to 425 degrees F for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees F. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack. Variation: To make Pear-Chocolate Pie, make Apple Pie, replacing the apples with pears. Add 1/3 cup chocolate chips to the cooled filling. Sprinkle the top crust with sliced almonds.

THANKSGIVING LEFTOVER POT PIE 11-28-20 Top of page

Use favorite pie crust recipe and fill with leftover turkey, vegetables, etc. top with other crust, poke top and bake for 45 minutes or until bubbly and browned.

THANKSGIVING MAC AND CHEESE (From epicurious.com 11-14-20) 11-28-20 Top of page

TURKEY ENCHILADA BAKE 11-28-20

2 tbsps. butter
1 garlic clove, minced
1/2 cup sour cream
4 oz. can diced green chiles, drained
8 small flour tortillas
1 1/2 cups cubed, cooked turkey
4 oz. shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped black olives
1 can cream of chicken soup
1/4 cup milk

Melt butter in saucepan. Saute onion and garlic until tender. Stir in 1/2 the olives, chiles, sour cream and soup. Mix well, reserving 3/4 cup of sauce and set aside. Fold in turkey and 1/2 cup cheese to remaining sauce. Warm tortillas. Fill with turkey mixture. Roll up and place seam side down in ungreased 12x8" baking dish. In a small bowl, combine reserved sauce and milk and spoon over tortillas. Bake at 350° for 30-35 minutes until bubbly. Sprinkle with cheese and olives when serving.

CHILE RELLENO SOUFFLÉ (From myrecipes.com) 11-28-20

1 1/2 lbs. whole green chiles (Anaheim or New Mexico)
2 tbsps. vegetable oil
1 medium onion, chopped
2 tsps. salt
4 corn tortillas (6 in. each), cut into 1-in. pieces
1/2 lb. queso fresco or jack cheese, grated
4 large eggs, separated
2 tbsps. flour
1/2 cup chopped cilantro
Hot sauce and/or salsa (optional)

Preheat broiler. Arrange chiles in a single layer on a baking sheet and broil until charred on all sides, turning chiles as necessary. Wrap in foil and let sit 15 minutes. Remove charred skin, stems, and seeds. Chop chiles and set aside. Preheat oven to 375°. Heat oil in a large frying pan over medium-high heat, add onion and 1 tsp. salt, and cook, stirring, until onion is soft. Add tortillas and stir to coat. Transfer onion-tortilla mixture to an 8- by 8-in. baking pan. Sprinkle half the chopped chiles and half the queso fresco on top. In a small bowl, whisk egg yolks with flour. In a large clean bowl with a clean whisk or beaters, beat egg whites and remaining tsp. salt until soft peaks form. Fold egg whites into egg yolk mixture; spread half on the casserole. Sprinkle remaining chiles on top. Spread remaining egg mixture over chiles and sprinkle with remaining queso fresco. Bake until golden and puffy, 20 to 25 minutes. Sprinkle with cilantro and serve with hot sauce.

HOT PIMENTO CHEESE DIP (From epicurious.com) 11-28-20

Chipotle pepper purée:

1 (7 oz.) can chipotle in adobo sauce

Pimento cheese and assembly:

1/2 garlic clove, minced
Kosher salt
1 1/2 tsps. cornstarch
1 (5 fl oz) can evaporated milk (about 1/2 cup plus 2 Tbsp)
8 oz. sharp or extra-sharp Cheddar cheese, coarsely grated (about 2 cups)
2 oz. cream cheese, roughly diced, at room temperature
1/4 cup mayonnaise
1 (4 oz.) jar diced pimento peppers, drained
1 1/2 tsps. Chipotle Pepper Purée

Chipotle pepper purée:

Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.

Pimento cheese and assembly:

On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife’s sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside. In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately. To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.

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