42nd Recipe Street

Source: http://allrecipes.com/Recipe/Turkey-Tetrazzini-II

1 (16 oz) PKG Pasta
1/2 C Butter, About 8 Tablespoons
1/2 C Flour
3 C Chicken Broth
2 C Milk
1 C Grated Parmesan Cheese
1 C Mozzarella Cheeses, divided
4 C Chopped Cooked Turkey, About 16 oz

Prepare noodles according to package directions, drain and return to pan. Melt butter in a medium sauce pan. Stir in flour and mix until smooth. Add chicken broth and milk, a little at a time. Cook and stir until the mixture comes to a boil. Stir in Parmesan cheese and 1/2 c mozzarella cheese until completely melted and smooth. Remove from heat. Combine turkey, noodles, and cheese mixture. Mix well. Transfer to a large lasagna pan that has been sprayed with non-stick cooking spray. Sprinkle with remaining 1/2 C of mozzarella. Bake in 350F oven for about 30 minutes or until surface is lightly browned.

Source: http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies

2-1/4 C Flour
2 t Ginger
1 t Baking Soda
1 t Cinnamon
1/2 t Cloves
1/4 t Salt
3/4 C Butter, About 12 Tablespoons
1 C Sugar
1 Egg
1 T Orange Juice Or Water
1/4 C Molasses
3 T Sugar, For Rolling

Whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large mixing bowl, microwave the butter for about 20 seconds to soften. Cream together butter and sugar until fluffy. Add the egg and mix well. Add the Orange Juice/Water and molasses. Mix well. Add the dry ingredients, one cup at a time, to the wet ingredients. Mix well after each addition. If the dough is too sticky to work with, you can refrigerate it for about an hour. Shape dough into walnut sized balls. Roll in sugar and press into cookie shape between hands. Bake in 350F oven for 8-10 minutes. Let cool on cookie sheets for 10 minutes before moving to wire rack.

Source: http://allrecipes.com/Recipe/Pecan-Pie-V/

1 C Brown Sugar
1/4 C Sugar
8 T Butter (1 Stick), Melted
2 Eggs
1 T Flour
1 T Milk
1 t Vanilla Extract
1 (6 oz) PKG Chopped Pecans
1 Pie Crust

Preheat oven to 400F.

In a large bowl, beat eggs until foamy. Stir in melted butter, sugars, and flour. Mix well. Add the milk, vanilla, and nuts. Mix well.

Pour into an unbaked 9 inch pie shell. Bake for 10 minutes, then reduce temperature to 350 and bake for another 25 minutes or until golden brown.

1 Stick / 8 T Butter
1 Onion, Chopped
2 1/2  C Frozen Vegetables (Corn, Peas, Carrots, Green Beans, whatever)
1/3 C Flour
2/3 C Milk
2 C Chicken Stock
1 Rotisserie Chicken, Deboned OR about 11-15 oz of Cooked Shredded Chicken
Salt and Pepper to taste
2 Pie Crusts or 2 Puff Pastries

Melt butter in a large skillet. Add in onion and frozen veggies. Cook on medium until onions caramelize. Stir in flour and cook a few minutes. Stir in milk and mix well. Mixture will be very thick. Stir in chicken stock and mix until smooth. Simmer until mixture has thickened. While simmering, debone the chicken and stir it in. Add salt and pepper to taste.

Put pastry in the bottom of a lasagna pan or pie plate. Pour in the filling (consider topping with shredded cheese!), then top with the other pastry. Bake in 350F oven for 25-30 minutes or until golden.

Source: http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread

1 Stick Butter
2/3 C Sugar
2 Eggs
2 T Vinegar
3/4 C +2 T Milk
1/2 t Baking Soda
1 C Cornmeal
1 C Flour
1/2 t Salt

Preheat oven to 375F.

Melt butter in a medium sauce pan. Remove from heat and stir in sugar. Add eggs and whisk until well blended.

Put vinegar in the bottom of a measuring cup. Add enough milk to make 1 C of liquid. Stir in baking soda, then add to sauce pan. Mix well. Add cornmeal, flour, and salt. Whisk until smooth.

Spray a muffin tin. Spoon about 1/4 C batter into each muffin cup.

Bake in preheated oven for about 25 minutes, or until golden.

4 C Sweet Potato, Cubed (About 3 Large)
1/2 C Sugar
2 Eggs
1/2 t Salt
4 T Butter, Melted
1/2 C Evaporated Milk
1/2 t Vanilla Extract
1 Bag Mini Marshmallows OR Pecan Topping

Pecan Topping
1/2 C Brown Sugar
1/3 C Flour
3 T Butter, Melted
1/2 C Chopped Pecans

Peel and cube sweet potatoes. Cover with water and simmer until tender. Drain and mash.

Meanwhile, in a large bowl, mix together sugar, eggs, salt, melted butter, evaporated milk, and vanilla extract. Add in sweet potatoes and whisk until smooth. Transfer to a large lasagna pan.

Instructions for pecan topping: In a medium bowl, mix together the brown sugar and flour. Stir in butter and mix well. Stir in pecans and mix well. Sprinkle mixture over sweet potatoes.

If you are using the pecan topping, bake dish for 25 minutes. If you are using marshmallows, bake dish for 15 minutes, then add the marshmallows and bake for another 10 minutes or so.

Source: http://www.nigella.com/recipes/view/ginger-glazed-ham

1 (3lb) Ham
6 oz Chunky Ginger Preserves
1 T Dijon Mustard
1/4 C Brown Sugar
1/4 t Ground Cloves

Line a lasagna pan with foil. Place ham in oven and preheat to 425F. This will make sure the ham is up to temp by the end of baking. It takes about 12 minutes per pound of ham, so a 3lb ham will need about 16 minutes + 20 minutes of baking time. Adjust time as needed.

Mix together the ginger preserves, dijon mustard, brown sugar, and ground cloves.

When the oven comes up to temp, remove the ham and pour the glaze over to coat.

Return ham to oven and bake for additional 20 minutes.

Source: http://recipesfromthebigbluebinder.blogspot.com/2012/08/oven-roasted-smoked-sausage-and-potatoes.html

1/2 lb Smoked Sausage
1 Onion
1/2 lb Sweet Potato
1 lb Red Potato
2 T Vegetable Oil
Salt, To Taste
1 T Black Pepper
1-1/2 t Hungarian Paprika
1-1/2 t Dried Thyme
Cheese, Optional

Cut sausage, onion, and potatoes into bite size pieces. Place in to a large bowl. Add oil, salt, pepper, Hungarian paprika, and thyme. Mix well with hands.

Roast in 400F oven for about 30 minutes or until potatoes are soft.

 




Source: http://www.myrecipes.com/recipe/beer-braised-beef-with-onion-carrot-turnips-10000001924727/

1 lb Chuck Roast
Salt and Pepper to Taste
3 Carrots, Chopped
2 Turnips, Chopped
1 Onion Chopped
Possibly Chopped Potato?
4 Cloves Garlic
1 (12 oz) Dark Beer
1 C Beef Broth
1 Bay Leaf

Place chuck roast in a crockpot. Generiously salt and pepper all sides. Arrange carrots, turnips, onion, potatoes, and garlic around the roast. Pour in beer and broth. Add bay leaf. Cover and cook on low for 6-8 hours.

Remove chuck from crock pot and shred. Add vegetables to meat. Transfer drippings/broth to a pan. Add 1/4 C flour and bring to a boil to make gravy. Combine meat, veggies, and gravy. Mix gently.

Source: http://42ndrecipestreet.blogspot.com/2013/07/mascarpone-no-bake-cheesecake.html

8 Finely Crushed Whole Graham Crackers, about 1-1/2 C
6 T Butter, Melted
1/4 C Sugar
2 T Cocoa Powder
2 (8 oz) PKGs Cream Cheese (Regular or 1/3 Fat OK)
1 t Vanilla Extract
1-1/4 C (10 oz) Heavy Whipping Cream, Very Cold (36% Fat Minimum)
Chopped Candy Bars, to Taste

Pull the cream cheese out of the fridge and bring up to room temperature. This will take a couple hours. DO NOT CONTINUE until the cream cheeses are at room temp or you will not be able to mix them and the cheesecake will turn out lumpy.

When you are ready to begin, place a bowl and whipping cream in the freezer so it will be extra cold. The colder the cream the easier it is to turn into whipped cream.

Crush graham crackers in a ziplock bag with a rolling pin. Melt butter in a medium sized bowl. Add graham crackers, sugar, and cocoa powder. Mix well. Transfer to a springform pan and press down firmly. Place in fridge to chill until the filling is finished.

In another bowl, combine cream cheeses and vanilla extract. Mix well with a spatula. Set aside.

Retrieve the bowl from the freezer. Add whipping cream. Whisk until stiff peaks form, about 5 minutes or so.

Whisk the cream cheese and whipped cream together. Fold in candy bar chunks. Pour on top of crust and smooth out. Top with additional candy bar chunks and pat down gently into the cheesecake batter. Let chill 3-4 hours before serving.

Source: Mom

2 C Uncooked Elbow Macaroni
2 T Oil
3 Cloves Minced Garlic, About 1 T
2 Carrots, Chopped
1 Pepper, Chopped
1-1/2 t Seasoned Salt
4 C Cabbage, About 1 Whole

Prepare macaroni according to package directions. Drain and set aside.

In a large wok, heat oil over medium heat. Saute garlic, sausage, carrots, and pepper until browned. Sprinkle with seasoned salt and mix well. Put cabbage on top and cover. Cook until cabbage is soft, about 15-20 minutes. Stir occasionally.

Source: Me!

4-5 Cups Leftover Bread, Biscuits, etc
4 Eggs
1-1/2 C Milk
1/4 C Sugar, Divided
1/2 t Salt
1 t Vanilla Extract
2 t Cinnamon, Divided
8 oz Pumpkin
1 T Butter
Maple Syrup, Optional

Crumble leftover bread into a Pam Sprayed square baking dish or a pie plate.

In a large bowl, mix together eggs, milk, 2 T Sugar, salt, vanilla extract, 1 t cinnamon, and pumpkin until smooth. Pour over bread.

Melt butter. Add in remaining 2 T of sugar and 1 t of cinnamon. Mix well. Add topping to french toast.

Bake in 350F oven for about 45 minutes. Serve with maple syrup.