BAKED APPLES STUFFED WITH FROZEN CUSTARD These bakers can be used for applesauce by removing all the pulp after they’ve been baked and combining it with the juices left in the baking dish. Or, they can be stuffed after they’re baked and chilled with a frozen custard, then drizzled with a Creamy Orange Ginger Sauce,Continue reading “Baked Apples Stuffed With Frozen Custard”
Tag Archives: Thanksgiving
Fig And Yam English Muffin Stuffin’
FIG AND YAM ENGLISH MUFFIN STUFFIN’ This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift! Serves 6-9
CHARRED BRUSSEL SPROUTS
CHARRED BRUSSEL SPROUTS Fresh steamed brussel sprouts charred in a little extra virgin olive oil. Tossed with garlic, smoked paprika, fresh grind sea salt and black pepper. Served with Ball Park Mustard mixed with a little veggie mayo! Serve as hors d’oeuvre or side dish vegetable. Low fat! Serves 6
MAPLE MARSALA MUSHROOMS
MAPLE MARSALA MUSHROOMS Babybellas and white buttons sautéed with salt & pepper, rosemary & smoked paprika, Grade A maple syrup and Marsala wine! Something special going on here! Serves 2-6
IMPERIAL CREAMED SPINACH
IMPERIAL CREAMED SPINACH A basic white sauce flavored with garlic, tarragon and nutmeg folded into fresh cooked, squeezed spinach, sauteed mushroom and sweet roasted pepper. The empress of all creamed spinach! Makes 4-3/4 cups
POTATO TURNIP CARROT MASH
POTATO TURNIP CARROT MASH with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key! Serves 8
Roasted Beets and Greens in Creamy Mustard-Mincemeat Sauce
ROASTED BEETS AND GREENS IN CREAMY MUSTARD-MINCEMEAT SAUCE Oven-roasted beets combined with fresh cooked collard greens and spinach along with caramelized onion and walnuts. Served in a casserole dish smothered in a rich sweet and sour mustard, mincemeat, garlic, rosemary and red grape cream sauce! Serves 6
WALNUT BAKED STUFFED MUSHROOMS
WALNUT BAKED STUFFED MUSHROOMS Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad! Makes 19 stuffed mushrooms plus 6 small meatballs
CARROT AND ROASTED PEPPER BISQUE
CARROT AND ROASTED PEPPER BISQUE with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick! Makes 6-1/2 cups
BARBECUED VEGETABLE ROAST
BARBECUED VEGETABLE ROAST Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized! Serves 6-8
CHEF DAVIES-TIGHT™ 