Wednesday, June 12 2013 11:17 PM EDT2013-06-13 03:17:13 GMT
FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2More >>
FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2More >>
Wednesday, June 12 2013 11:14 PM EDT2013-06-13 03:14:08 GMT
EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired GroundMore >>
EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired GroundMore >>
Wednesday, June 12 2013 11:11 PM EDT2013-06-13 03:11:50 GMT
CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugarMore >>
CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugarMore >>
Wednesday, June 12 2013 11:09 PM EDT2013-06-13 03:09:35 GMT
E-Z MAPLE GLAZED SPICY SALMON FILLETS 4 servings This easy and delicious salmon recipe is shared by my son, Jeff….a grill devotee. Seafood seasoning or cayenne pepper or a combination as desired 1More >>
E-Z MAPLE GLAZED SPICY SALMON FILLETS 4 servings This easy and delicious salmon recipe is shared by my son, Jeff….a grill devotee. Seafood seasoning or cayenne pepper or a combination as desired 1More >>
SAUTEED STUFFING ‘N' TURKEY PATTIES ANOTHER WAY 4 servings
About 2 to 4 cups leftover baked stuffing/dressing of choice
4 slices roasted turkey, divided (optional)
4 thin slices peeled cooked sweet potatoes/yams,
or 4 tablespoons mashed cooked sweet potatoes/yams, divided
1 to 2 tablespoons butter or margarine or cooking oil (corn, canola, or safflower oil)
Salt and freshly ground black pepper to taste
Hot leftover turkey gravy as desired (optional) Sprigs of parsley as desired for garnish
Form 8 equal-size patties from leftover baked stuffing/dressing. Place a slice of turkey, if desired, to fit onto each of 4 patties; top each slice of turkey with a slice of cooked sweet potato/yam or 1 tablespoon mashed sweet potato/yam, and then a second stuffing/dressing patty. Seal the edges of the stuffing patties with the fingers, keeping the turkey and sweet potato/yam inside the patties.
In a medium heavy skillet, melt butter or margarine or heat oil over moderate heat. (Or, liberally coat the skillet with non-caloric vegetable cooking spray.) Add stuffed patties to hot skillet and sauté for about 4 to 5 minutes; turn (over) patties and continue sautéing until patties are golden brown and heated through. Season with salt and pepper to taste as desired.
To serve, arrange a hot stuffed turkey patty on each plate. May spoon hot gravy over each serving, if desired. Garnish each serving with a sprig of parsley and serve immediately.
Variation: Spoon ½ teaspoon of Cranberry Pear Chutney (available from previous TV show, November 11, 2012) onto the sweet potato/yam of each patty.