Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
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.
