<p>It sounds like what one of our local tourist restaurants does to make it’s lobster bisque
( supposed to a secret )</p>
<p>dry sherry, right??</p>
<p>Anyone make rice/hazelnut/apricot stuffing?
We are going to my daughters for Thanksgiving & since I can’t eat gluten I offered to make it so I could have something to eat. I made it a long time ago, but don’t remember the recipe. ( I used dried apricots & wild rice)
( Her BF is making his mom’s crayfish stuffing, which sounds odd to me, but probably not any odder than oyster stuffing)</p>
<p>
</p>
<p>Where we live it’s crawfish stuffing and it’s delicious!!!</p>
<p>DH’s family makes oyster stuffing which is not my favorite and my kids won’t touch oysters despite loving most seafood, so we make two stuffings every year. I haven’t heard of crawfish/crawfish stuffing and that sound much better for some reason. 
Pass the Old Bay!!</p>
<p>We call them craw dads here - I am just happy I don’t have to get up @ dawn to put the turkey in.</p>
<p>The crab corn chowder is very similar to a crab bisque that is a stand by in our family. We serve it all winter long and guests rave. I’m always embarrassed to give the recipe because it’s THAT easy.</p>
<p>8 oz cream cz softened
1 pint milk & 1 pint half & half
1 Tbs dried chives
2 cans cream of celery soup
1 can cream of tomato soup
1/2 C sherry (I use a heavy hand on this)
1 scant cup sour cream
1 lb lump crab meat</p>
<p>Combine cream cheese and milk/half & half in large pot. Melt cream cheese, add soups, chives, and heat. Add crabmeat, sherry, heat until ‘steamy’. Add sour cream. NOTES: Can be served in bread bowls for company. I double recipe for large parties. Canned crab can be used for family meal if you use lump crab and watch drained weight.</p>
<p>*
1/2 C sherry (I use a heavy hand on this)*</p>
<p>What kind do you use? I’m never sure what kind of sherry to use.</p>
<p>Sheffield, Very Dry Sherry. Green bottle w/ a screw top. I use it for all dry white wine cooking.</p>
<p>I’m a huge fan of a bowl of coarse, crunchy, nutty fruit filled cereal in the morning. But I sometimes have a hard time finding a brand of granola-ish type cereal that is decently healthy but still tastes good.</p>
<p>Tonight I made a Cranberry Granola recipe - very simple - out of a Rachael Ray magazine - I’ve snacked on it enough as it’s cooling to know it’s delicious!</p>
<p>2 c. rolled oats (I only had quick oats -they worked fine)
1/2 c. natural almonds, chopped
1/3 c. maple syrup (the REAL stuff)
1 T oil
1 tsp. cinnamon
1/2 c. dried cranberries
Toss oats, almonds, syrup,oil and cinnamon together. Spread on parchment lined baking sheet and bake at 325 until golden brown about 25-30 minutes. Let cool, stir in cranberries. (I actually didn’t read the directions and stirred my cranberries in with the rest of the stuff and baked it - it seems totally fine).</p>
<p>Will have this for breakfast with some fresh fruit on top (unsweetened frozen cherries are my fruit of the week) and some skim milk. The crunchy, slightly sweet, nutty and fruity flavors will fill me right up!</p>
<p>tried Hanna’s kale recipe. It was a hit.</p>
<p>Seriously easy roast chicken anyone? My gf gave me this recipe and I gave it a go last night. It was a huge hit with DH and kids.</p>
<p>1 roaster chicken, washed and patted dry (preferably with the popper timer)
1 can cream of chicken soup
1 can cranberry sauce
2 cloves garlic minced
1 envelope dry onion soup mix</p>
<p>Place chicken in a roaster. Mix following ingredients and top chicken and cover. Bake in 450 oven for 30min. Turn heat down to 350 and continue cooking until popper pops or internal temp is 165. Baste with sauce every 30 minutes. </p>
<p>NOTES: I don’t have a roaster so I used my removable oval crock pot. It worked perfectly. A 5.5lb roaster took 1.5hrs. You can use wholeberry cranberry sauce, but I had a hard time with my baster. I’ll use the regular cranberry sauce next time! I served with green beans and yukon gold mashers. YUM!!</p>
<p>We had Robyn’s Turkeysh braised eggplant on p. 5 last night. It was excellent. We had it with saffran rice and thick greek yogurt.</p>
<p>My H made this over the weekend. It’s a really excellent vegetarian, bean stew. He got the recipe from the NYTimes (Martha Rose Shulman).</p>
<p>Red Bean Stew
1 pound red beans, washed, picked over and soaked for 6 hrs. or overnight in 2 qt. of water
2T EVOO
1 medium onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, diced
2T Hungarian sweet paprika
2T tomato paste
1 bay leaf
1t oregano
2T red wine vinegar
1/2t sugar
freshly ground pepper
salt
pinch of cayenne
1/2 c minced, fresh parsley or a combination or parsley and dill
1/2c yogurt (drained) for topping</p>
<ol>
<li>Drain beans through a strainer and set over a bowl. Place beans in a large soup pot or Dutch oven. Measure the soaking water left in the bowl; add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans. Turn heat to medium-high and bring to boil. Skim off any foam and/or bean skins.</li>
<li>Heat 1T of EVOO over medium heat in a large, heavy skillet and add the onions, carrots, and peppers. Cook, stirring often, until tender and fragrant (about 8-10 minutes). Add 2 garlic cloves and continue to cook until the garlic is fragrant. Season to taste with salt and add another tablespoon of EVOO and add paprika. Cook, stirring for a few minutes until the vegetables are coated with the paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste, bay leaf, and reduce the heat. Cover and simmer for 1 hour.</li>
<li>Add the oregano , the remaining garlic closes, salt to taste, cayenne, vinegar, and sugar. Continue to simmer for another hour. Beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt. Add more cayenne, if desired. For a thicker stew, stain out 1 heaping cup of beans with a little liquid and puree. Stir back into the stew.</li>
<li>Just before serving, stir in the parsley. Serve over wide noodles or thick slices of country bread.</li>
</ol>
<p>Serves 6 (Tastes best a day after it’s made and even better two days later.)</p>
<p>Okay, so a dear friend has had a death in the family and we are providing meals as they cope. My dinner is coming up. They seem to be receiving many beef dishes. I’m nervous about fish since so many people don’t like fish. So probably chicken? I used to do a chicken lasagna for this type of thing in a tinfoil dish from the supermarket. But this should probably be microwaveable. And I hate to stress my friend with returning a dish. Also would like to provide a vegetable and dessert.</p>
<p>Any menu suggestions? You guys are all smart with food.</p>
<p>You could always bake the lasagna and then deliver it cooled and they can just cut pieces and warm them up. I would go with chicken over fish for sure. </p>
<p>Even a big main dish salad - like a salad with chicken - a good bottle of dressing, bread or muffins and then a dessert like cookies (which they can eat right away, in a few days or put extras away and they don’t go bad) would be great!</p>
<p>Sewhappy- They make pans that can go in the microwave. Similar to the pans that they use at Costco for their pasta dishes. Not sure where they sell them but when I had my surgery my friend brought over a chicken middle eastern type of stew with dried apricots and prunes. It was good and the container was microwave safe.
The container was similar to these <a href=“http://heftybrands.pactiv.com/products/disposable-cookware/hefty-EZ-ovenware-pans.aspx[/url]”>http://heftybrands.pactiv.com/products/disposable-cookware/hefty-EZ-ovenware-pans.aspx</a></p>
<p>sewhappy, You are very kind to be giving so much thought to your friend. A chicken fettuccini alfredo would be a good option. I have found the microwavable, disposable pans at Target.</p>
<p>Thanks very much abasket, mom60 and blueiguana. I will keep it simple. The Target microwavable plastic pans sound perfect. I’m new to this community so probably overly thinking this. Back home, I would have just doubled dinner and put half onto a tray and driven it over.</p>
<p>Sewhappy: Here is a dish that is wonderful and very easy:</p>
<p>Salsa Chicken</p>
<p>Throw a few chicken breasts into a crockpot. Pour in a small amount of salsa (we like to use Southwest salsa- with the corn and beans) and cook it on low for a two or three hours. Drain off some of the liquid, if necessary, and then pour in about half of a jar of salsa over the chicken and let it cook another hour or so. (This way it won’t get too watery.) Meanwhile, make some mexican rice or yellow saffron rice and have some flour tortillas ready to take over, along with lettuce, tomato, shredded cheese and sour cream. Remove the chicken from the crock pot when you are ready to go and shred it with two forks- it will literally be falling apart. Take it to them in a bowl with the side items and some extra salsa. This is a delicious dish that is ridiculously easy to make. My kids all enjoy it. I like to eat it as a rice bowl- rice topped with the chicken and salad toppings.</p>