FINE DINING MONSTER

  Thanksgiving Leftovers Casserole Ingredients cooking spray 3 cups leftover stuffing 4 cups chopped leftover roasted turkey 2 cups leftover cooked vegetables ¾ cup mayonnaise 3 cups leftover mashed potatoes 1 cup shredded Cheddar cheese ⅛ teaspoon ground paprika Directions Gather Ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread stuffing evenly in the bottom of the prepared baking dish. Mix turkey, vegetables, and mayonnaise together in a bowl until well combined; spoon over stuffing and spread into an even layer. Mix mashed potatoes and Cheddar cheese until well combined; spread over the turkey mixture. Sprinkle paprika over top. Bake in the preheated oven until heated through, 30 to 40 minutes.  

  Pumpkin Tiramisu Ingredients 1 (15-ounce) can pumpkin puree 1/2 cup light brown sugar 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt Pinch of freshly grated nutmeg 3/4 cup granulated sugar 1 1/2 cups mascarpone cheese 2 1/2 cups heavy cream 2 cups brewed coffee, cooled 2 (7-ounce) packages dry ladyfingers Chocolate shavings and candied ginger, for garnish Directions In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat. In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of six ladyfingers in the ...

  Butterscotch Pudding Parfait with Gingersnap Crumble Ingredients BUTTERSCOTCH PUDDING 1 1/2 cups heavy cream 2 cups whole milk, divided 1 cup packed dark brown sugar 1 1/4 teaspoons kosher salt 4 large egg yolks 1/4 cup cornstarch (about 1 1/8 ounces) 2 tablespoons (1 ounce) dark rum or Scotch whiskey 2 teaspoons vanilla extract 1/2 cup cold unsalted butter (4 ounces), cut into 1/2-inch pieces WHIPPED CRÈME FRAÎCHE 1 cup heavy cream 1/2 cup crème fraîche or sour cream 3 tablespoons powdered sugar 1/4 teaspoon vanilla extract ADDITIONAL INGREDIENT 2 cups gingersnaps (about 6 3/4 ounces), crushed (about 1 3/4 cups) Directions Make the butterscotch pudding Stir together heavy cream, 1 1/2 cups milk, brown sugar, and salt in a large saucepan. Bring mixture to a simmer over medium, whisking often to dissolve sugar. Meanwhile, whisk together egg yolks, cornstarch, rum, vanilla, and remaining 1/2 cup milk in a heatproof bowl until sm...

  Spiced Chocolate Fondue Ingredients 1 1/2 cups heavy cream 1/4 cup whole milk Eight 4-inch cinnamon sticks, crushed 2 teaspoons cardamom pods 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 pound bittersweet chocolate, coarsely chopped Directions In a small saucepan, combine the heavy cream with the milk and all of the spices and bring to a boil. Remove from the heat and let steep for 20 minutes. Strain the cream into a bowl and wipe out the saucepan. Return the cream to the saucepan and bring to a boil. Put the chocolate in the bowl and pour the hot cream over it. Let stand for 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve.  

  Ravioli Butternut Squash ingredients Pasta dough 300 g Butternut squash 1 small Garlic 1 Clove, (sliced) Mascarpone cheese 100 g Parmesan cheese 75 g, freshly and grated Marjoram 0,5 g Nutmeg 1/4, grated Sage 1 bunch Butter 125 g, unsalted Preparation To make the filling for the ravioli peel and remove the seeds from the butternut squash, cut into small pieces and boil in salted water like you would a potato. Remove from the water and place into a collinder to cool down. Take half of the butter and fry the garlic with it until the garlic is soft. Add the marjoram and the cooked butternut squash; using a wooden spoon mash the butternut squash and cook for about 10 minutes or until the mixture appears quite dry. Add the mascarpone, seasoning and the grated nutmeg. Leave to cool. Roll out your fresh pasta as fine as your pasta machine will let you, make sure that the size of the fresh pasta sheet is no less than 12cm width and no more than 60 cm length. I...

  Pumpkin-Shaped Dinner Rolls Ingredients 1 cup warm milk 1 (.25 ounce) package active dry yeast 1 tablespoon honey, or more to taste 4 tablespoons melted butter 1 teaspoon fine salt 3 cups all-purpose flour, or more as needed kitchen string (4 per roll) vegetable oil, or as needed Directions Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms. Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed. Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss ...

  Lime Gelatin Salad Ingredients 1 cup boiling water 1 (6 ounce) package lime flavored Jell-O® mix 1 (20 ounce) can crushed pineapple, drained with juice reserved 1 (8 ounce) package cream cheese, softened 2 cups heavy cream 1 cup chopped pecans Directions Gather the ingredients. Combine boiling water and gelatin mix in a large bowl; stir until dissolved. Stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold cream into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerat...

  Waldorf Salad Ingredients ½ cup mayonnaise 1 tablespoon white sugar 1 teaspoon lemon juice ⅛ teaspoon salt 3 apples — peeled, cored, and chopped 1 cup thinly sliced celery ½ cup chopped walnuts ½ cup raisins (Optional) Directions Gather all ingredients. Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl. Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator until ready to serve.

  Roasted Butternut Squash Salad Ingredients 1 medium butternut squash, halved lengthwise and seeded 1 tablespoon olive oil, or as needed 6 slices bacon 1 cup sliced onion 8 cups chopped romaine lettuce ⅓ cup pecans, toasted and chopped ⅓ cup raisins 2 tablespoons maple syrup, or to taste Directions Preheat the oven to 450 degrees F (230 degrees C). Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil. Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, u...

  Thanksgiving Won Tons Ingredients 1 ½ cups cooked turkey breast meat, shredded ⅔ cup dried cranberries ⅓ cup slivered almonds ½ cup cranberry sauce 1 (14 ounce) package wonton wrappers 1 quart vegetable oil for frying Directions Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal. Heat the oil in large skillet or deep fryer. Fry the wontons in the hot oil until golden brown. Drain on paper towels.

  Turkey Cheese Ball for Thanksgiving Ingredients Cheese Ball: 2 (8 ounce) packages cream cheese, softened 3 ½ cups shredded sharp Cheddar cheese 1 (1 ounce) package Ranch-style dressing mix 2 cups chopped pecans For the Turkey: 1 cup whole pecans 7 whole-wheat crackers ¼ red bell pepper 1 black olive ½ teaspoon cream cheese, softened 1 slice yellow zucchini Directions Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl. Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight. Decorate the turkey: Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body. Cut out 2 strips of red bell pepper for the head and neck. Cut out 2 "eyes" from the black olive using a small pastry tip. Place 2 small doll...

  Roasted Pumpkin And Pear Soup INGREDIENTS Pears 2 each, peeled and ripe, quartered, cored Pumpkin 900 g (or butternut squash) peeled, seeded, cut in 5 cm chunks Tomatoes 2 each, medium, cored, quartered (optional) Onion 1 red, peeled, quartered Garlic 2 cloves, crushed Olive oil 30 ml Salt 2,5 g, divided Pepper To taste, ground Vegetable stock 1 l Chives 3,15 g (or scallions), thinly sliced Cream 80 ml Preparation Preheat oven to 205°C - 400° F. Combine pears, squash, tomatoes, leek, garlic, oil, 1,25 g salt and pepper in a large bowl and toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring occasionally, until the veggies are tender (40-55 minutes). Let cool slightly. Puree the veggies and broth until smooth, either with a handheld blender (easiest) or in a blender (you will have to split into 2 portions- half the veggies and half the broth blended, then blend the other half). Add to soup pot, add the rest of the salt, and ...

  CHICKEN AND BROCCOLI CASSEROLE Ingredients 1 rib celery, sliced 2 Tbl. butter 1/2 medium onion, chopped 4 cups chunked or cubed cooked chicken, about 3 – 4 chicken breasts (stewed with 1 bay leaf) 2 – 3 cups frozen broccoli florets, thawed and steamed to crisp-tender, as you like 1 can (10-3/4 ounces) condensed broccoli soup, undiluted 1 can (10 .5 oz.) cream of mushrooms soup 1/4 cup heavy mayo 1/3 cup milk 1/4 tsp. each: coarse ground black pepper and garlic powder 1 (6 oz.) box chicken stuffing mix, dry / do not prepare 2 cups shredded Mexican blend cheese, divided   Instructions Preheat oven to 350° F. Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 – 4 minutes until crisp-tender. Set aside. In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender. In large bowl, combine soups, mayo, milk, pepper, and gar...

  Thanksgiving Leftover Dinner Bombs Ingredients 1 package refrigerated flaky biscuits  ½ cup cream cheese 3 tablespoons cranberry sauce 1 cup grated Swiss cheese 1 cup crumbled leftover stuffing 1 cup chopped leftover roasted turkey 1 tablespoon butter, melted flaked salt to taste ground black pepper to taste 1 cup gravy (Optional) Directions Preheat oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate. Roll out biscuits, 1 at a time, into a thin rough 7-inch circles. Spread the center of each circle with 1 tablespoon cream cheese. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Bring dough up around the filling, pinching it together. Work your way around until the filling is fully encased in the biscuit bomb. Place bombs on the pie plate, seam-side down. Repeat with remaining biscuits, cream cheese, cranberry s...

  Pumpkin Risotto with Sage in Hollowed-out Pumpkin Ingredients Rice vinegar 280 g, for risotto Yellow pumpkin 625 g, the flesh Onion 1 Butter 1 tbsp Vegetable stock 3 1/4 cups, canned Parmesan cheese 55 g, grated Salt to taste Pepper to taste Sage some leaves to garnish Preparation Preheat oven to 180°C. Scoop the flesh out of the pumpkin, remove the seeds and finely dice the flesh. Wrap in aluminum foil and cook in the oven at 180°C degrees for 30 minutes. Meanwhile, peel and chop the onion and saute gently using 1 tablespoon butter. Add the rice and saute gently until translucent. Then gradually add the vegetable stock, stirring frequently. The rice should be cooked when it has taken up all the stock (about 30 minutes cooking time). 10 minutes before the end of the cooking time carefully stir in the diced pumpkin. Before serving mix in the rest of the butter and the Parmesan cheese and season to taste with salt and pepper. If you wish, serve the r...

  Spicy Pumpkin With Beef Ragù Ingredients Pumpkin 4 each, small Beef 500 g, minced Onion 2 each Garlic 2 cloves Green pepper 1 Red pepper 1 Chili pepper 2 each Vegetable oil 2 tbsp Tomato puree 2 tbsp Beef stock 1 litre Chili pepper 1 tbsp Salt to taste Pepper freshly ground Preparation Cut a lid off each pumpkin, hollow out and dice the flesh. Peel and finely chop the onions and garlic. Wash, halve, core and dice the peppers. Wash the chillies, slit open lengthwise, then remove the seeds and chop the flesh very finely. Heat the oil in a large pan and sweat the onions and garlic until translucent. Add the mince and brown over a high heat, breaking it up to make sure it is browned all over. Season with salt and pepper. Add the tomato puree, diced pumpkin, chilli and peppers. Fry briefly, then add the stock. Add the chilli powder, cover and simmer over a low heat for about 30 minutes. Check the seasoning and serve in the 4 hollowed-out pumpkin...

  Sweet potato and chive damper Ingredients (9) Flour, for dusting 2 cups self-raising flour 1/2 tsp salt 60g butter, chopped 1 cup mashed orange sweet potato  3/4 cup milk, plus extra for brushing 1/4 cup fresh chives, finely chopped 1/4 cup fresh flat-leaf parsley leaves, finely chopped Butter, to serve Method Step 1 Preheat oven to 220C/200C fan-forced. Dust a baking tray with a little flour. Combine self-raising flour and salt in a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Step 2 Add mashed sweet potato, milk, chives and parsley. Using a butter knife, stir mixture until a sticky dough forms, adding a little extra milk, if necessary. Turn out dough onto a lightly floured surface. Knead until just smooth. Shape dough into a 20cm round. Put on prepared tray. Step 3 Lightly brush top with a little extra milk. Sprinkle with sea salt flakes and cracked black pepper. Using a sharp knife, sco...

  Cranberry, chorizo and orange couscous salad Ingredients (11) 150g fresh chorizo sausage, skin removed, diced 2 red onions, cut into wedges 500ml (2 cups) chicken stock 1 tsp ground cinnamon 1 tsp salt 310ml (1 1/4 cups) orange juice 570g (3 cups) couscous 140g (1 cup) dried cranberries 140g (1 cup) pistachio kernels, lightly toasted, coarsely chopped 1/3 cup chopped fresh coriander Method Step 1 Heat a large non-stick frying pan over medium heat. Add the chorizo and cook, stirring often, for 2-3 minutes or until crisp and the oil is released. Use a slotted spoon to transfer to a large bowl. Add onion to the pan. Cook, stirring often, for 10 minutes or until soft. Add onion to chorizo. Step 2 Meanwhile, place the stock, cinnamon, salt and 250ml (1 cup) of the orange juice in a saucepan. Bring to the boil. Add couscous, stir once, then remove from the heat. Cover and set aside for...

  Red Skin Potato Mash Ingredients 6 pounds red potatoes, scrubbed and cut into 2-inch chunks Kosher salt 2 sticks (1/2 pound) unsalted butter, softened 2 cups milk, warmed 2 scallions, thinly sliced Freshly ground black pepper Directions Gather the ingredients. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper. Serve warm.  

  Rainbow Vegetable Gratin Ingredients 1 tablespoon olive oil, for greasing  1 cup panko 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)  2 tablespoons chopped fresh thyme  2 ½ teaspoons kosher salt, divided  ½ teaspoon plus 5 pinches black pepper, divided  1 large red onion  2 medium-size Yukon gold potatoes, unpeeled, sliced crosswise into 1/8-inch-thick slices (about 2 cups) 1 medium-size purple or orange sweet potato, peeled and sliced crosswise into 1/8-inch-thick slices (about 2 cups) 1 large zucchini, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)  1 large yellow squash, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)  2 large heirloom tomatoes (about 1 1/2 pounds), sliced crosswise into 1/4-inch-thick slices (about 3 cups)  Directions ...