RECIPE # 4736 - HOLIDAY COOKING SHOW RECIPES - Tuesday, November - | Nashville News, Weather & Sports

RECIPE # 4736 - HOLIDAY COOKING SHOW RECIPES - Tuesday, November 22, 2011

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Hot Artichoke and Crabmeat Dip

14-oz can artichoke hearts, quartered

1 c mayonnaise

1 c shredded Parmesan cheese or Parmesano Reggiano

6 1/2 oz can white crabmeat

Dash paprika

Drain and mash artichoke hearts and mix with mayo. Add cheese and mix. Drain and rinse crabmeat and add to mixture. Place mixture in an ovenproof 8" x 8" casserole that is suitable for serving. Dust top of mixture with paprika. Bake at 350 degrees for 20 minutes or until slightly brown and bubbling. Serve hot with crackers, pita bread wedges or toast points. Serves: 6


"The Real Deal" Macaroni and Cheese

Yield: 6 servings

1 (8-ounce) package elbow macaroni

2 T unsalted butter, softened

1-1/2 cups milk

3/ 4 t salt

1/ 4 t white pepper

8 (1/4-1/2-inch thick) slices sharp Cheddar cheese

Preheat the oven to 350 degrees F. Lightly grease a 2-quart baking dish and set aside. Prepare the macaroni according to the package directions. Drain and transfer to a mixing bowl. Add the butter and gently stir until the butter melts. Stir in the milk, salt and pepper. Transfer to the prepared baking dish. Place the cheese slices evenly on the top. Bake 20-25 minutes or until the cheese has melted and the macaroni is bubbly. Let stand 5 minutes before serving.

Dressed for Sunday Black-Eyed Peas

Yield: 8 servings

1 (14-ounce) can black-eyed peas, drained and rinsed

1 (15.5-ounce) can white hominy, drained and rinsed

1 (15.5-ounce) can yellow hominy, drained and rinsed

2 tomatoes, chopped

1 sweet white onion, peeled and chopped

1 orange bell pepper, seeded and chopped

1 jalapeno pepper, seeded and minced

2 garlic cloves, minced

1/ 4 c chopped fresh parsley

1 (8-ounce) bottle Italian salad dressing

In a large bowl, gently combine the peas, hominy, tomatoes, onions, bell peppers, jalapeno᷈no peppers, garlic, and parsley. Pour the dressing over the mixture and toss gently. Cover and refrigerate at least 4 hours. Drain and serve at room temperature.


Whiskey Cider-Sauced Pork Tenderloin

2 pork tenderloins (about 1 1/4 pounds each)

1 t ground black pepper

1 t dried rubbed sage

1 t dried thyme

1 t ground ginger

1 t ground cinnamon

1 t salt

2 T vegetable oil (divided)

2 c peeled, chopped apple

1 c finely diced onion

1/2 c apple cider

1/2 c Jack Daniel's whiskey

Trim and discard fat and silver skin from tenderloins. Slice each tenderloin into 8 medallions; flatten slightly with heel of hand. In small bowl, combine all seasonings; sprinkle over both sides of medallions. In large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the medallions; cook until browned, about 4 minutes per side. Transfer pork to platter; cover and keep warm. Repeat with remaining oil and medallions. 

Place pan with drippings over medium-high heat. Add apple and onion; cook stirring often until golden brown, about 3 minutes. Remove pan from heat; add cider and whiskey. Cook until mixture begins to simmer. Return medallions to pan; cook until internal temperature of pork is 155 degrees F., about 5 minutes.

Makes 8 servings.




2 c finely crushed gingersnap crumbs

1/4 c brown sugar

1/3 c butter, melted 

Combine gingersnap crumbs, brown sugar and butter in a bowl; stir to mix.  Press crumb mixture into the bottom and up the sides of a deep dish pie plate.  Bake at 350F for 6-8 minutes.  Let cool slightly.


1 (29-oz) can sweet potatoes, drained and mashed

1 1/2 c evaporated milk (12-oz can)

1/3 c brown sugar

2 t cinnamon

1 t allspice

1 t vanilla

4 eggs, beaten

Combine sweet potatoes, milk, brown sugar, cinnamon, allspice and eggs in a bowl and beat to combine.  Pour sweet potato mixture into crust.  Bake at 350F for 30 minutes.

Streusel Topping

3/4 c coarsely crushed gingersnaps

1/4 c brown sugar

2 T flour

2 T butter

Sweetened whipped cream, optional garnish

Combine gingersnaps, brown sugar, flour and butter in a bowl, mixing to combine into a crumbly mixture.  Sprinkle streusel over pie and bake an additional 15 minutes.  Cover pie loosely with aluminum foil and bake an additional 20-25 minutes or until pie is set.  Cool on wire rack and garnish, if desired, with whipping cream.  Yield:  6-8 servings.

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