RECIPE # 5101 - HOLIDAY COOKING SHOW , Tues., Nov. 26, 2013 - | Nashville News, Weather & Sports

RECIPE # 5101 - HOLIDAY COOKING SHOW RECIPES, Tues., Nov. 26, 2013

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Parmesan Bacon Sticks

Yield: 15 appetizer servings

1 pound bacon

1 (4-ounce) package hard bread sticks, about 30

1/2 cup shredded Parmesan cheese

Preheat the oven to 250°F. Cut the bacon slices in half lengthwise. Wrap the bacon strips around the bread sticks. Place on an ungreased jellyroll pan so that none of the sticks are touching. Sprinkle evenly with the cheese. Bake 90 minutes. Drain on paper towels. Serve immediately or at room temperature.


Sizzling Bacon Twists

Yield: 8 to 10 servings

1 pound bacon

1/4 cup ground pecans

Preheat the oven to 375°F and place the rack in the upper third of the oven.

Meanwhile, cover one side of each bacon slice with the ground pecans. Twist each slice into a tight spiral. Arrange the twists on the rack of a broiler pan and press the ends onto the pan. Make sure the twists do not touch. Some will unravel a bit as they cook. Sprinkle any remaining pecans over the top.

Bake 30 minutes or until the bacon is done. Drain on paper towels and serve warm or at room temperature.  


Tailgate Bacon Dip

Yield: 11/2 cups

8 bacon slices

1 (8-ounce) container sour cream

1 green onion, sliced

1 tablespoon minced fresh parsley

2 teaspoons prepared horseradish

1 teaspoon Worcestershire sauce

1/4 teaspoon black pepper

In a large skillet over medium heat, fry the bacon until crisp, around 8 minutes. Drain on paper towels and crumble when cool enough to handle.

Meanwhile, stir together the sour cream, onions, parsley, horseradish, Worcestershire, and pepper until well blended. Add the bacon, cover, and refrigerate at least 2 hours before serving. Serve with pretzel chips or crackers.



Cranberry Jack Chutney
 1 cup cider vinegar  
1/2 cup Jack Daniel's Tennessee Whiskey
1 cup brown sugar
1 medium onion, finely chopped
1 ½ cups chopped mixed dried fruits such as raisins, apricots, apples, prunes, figs 
1 teaspoon cinnamon
1 teaspoon ground cloves 
1 bag (12 oz.) fresh or frozen cranberries
Pinch of salt

Combine the vinegar, Jack Daniel's, brown sugar, onion, dried fruits, cinnamon, and cloves in a medium sauce pan. Bring the mixture to a boil over medium-high heat. Simmer about 5 minutes or until the sugar has dissolved and the fruits began to soften. Add the cranberries and continue to simmer until the cranberries begin to pop and become tender. Add a pinch of salt. Transfer to a bowl and cool. Cover and keep refrigerated.

Makes 4 cups.

Sweet and Sour Orange Cherry Relish

1/2 cup orange marmalade
2 Tbsp. soy sauce
1/4 cup Jack Daniel's Tennessee Whiskey
1/4 tsp dry mustard
1/4 tsp garlic powder
2 Tbsp dried cherries, chopped

Combine the orange marmalade, soy sauce, whiskey, dry mustard, garlic powder and dried cherries in a small saucepan or skillet. Bring to a boil over medium heat.  Cook and stir until slightly thickened.  Add a little water if it becomes too thick.

Makes about one cup.

Delicious with duck, pork tenderloin, turkey or ham.


Three Cheese Mac & Cheese

6 tablespoons unsalted butter
1/2 cup all purpose flour
1-1/2 cups whole milk
1-1/2 cups half and half cream
8 ounces shredded mozzarella
8 ounces shredded sharp Cheddar cheese
8 ounces shredded Fontina cheese
1-1/2 teaspoons salt, divided
1 teaspoon ground black pepper,divided
1 16-ounce box Ziti pasta, cooked according to package directions
1 cup Panko (Japanese bread crumbs)

In a large pot, melt 4 tablespoons butter over medium heat. Add flour, whisking to mix. Cook for 2 to 3 minutes or until flour mixture is thickened,, stirring constantly. Gradually add milk to flour mixture, whisking to remove lumps, Cook for 3 to 5 minutes or until mixture begins to thicken, stirring often. Add cheeses, 1 teaspoon salt and 1//2 teaspoon pepper, stirring well. Add cooked ziti pasta to cheese mixture, stirring gently to coat. Spoon into serving dish.

Wild Rice with Cranberries

2 tablespoons butter
1 cup chopped carrots
1/2 cup chopped celery
1 16 ounce package wild and whole grain brown rice blend
4-1/4 cups chicken broth
3//4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sweetened dried cranberries
2 tablespoons chopped parsley

In a large skillet, melt butter over medium high heat. Add carrots and celery, cook for 3 minutes or until veggies begin to soften. Add rice, cook for 1 minute, stir in broth, salt and pepper. Bring to a boil and reduce heat to medium low. Cover and simmer for 45 to 50 minutes or until most of liquid is absorbed. Stir in cranberries, cover and let stand for 10 minutes. Sprinkle with parsley and serve.

Yield: 10 servings

Holiday Corn Pudding

1/2 cup unsalted butter
5 cups fresh or frozen yellow corn kernels
1 cup diced yellow onion
4 large eggs
1 cup whole milk
1 cup half and half cream
1 cup softened goat cheese
3 tablespoons chopped fresh basil
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup shredded extra sharp Cheddar cheese, divided

Melt butter in a large skillet over medium high heat, add corn and onion, saute 4 minutes. Remove from heat and cool 10 minutes.
In a bowl, whisk together eggs milk half and half and goat cheese until well blended. Stir in basil, sugar, salt and pepper. Stir in Corn mixture and 3/4 cup Cheddar cheese. Spoon mixture into a 2 quart baking dish and sprinkle with remaining cheese.
Bake in a 350 degree oven for 35 t0 45 minutes until a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.

Yields: 8 to 10 servings


Pistachio Cake with White Chocolate Buttercream Frosting

1 (16.50-oz) white cake mix

1 (1-oz) pkg pistachio pudding mix (regular or sugar free)

3 egg whites

1 ½ cups lemon-lime carbonated drink (Sprite, Sierra Mist, etc.)

1/4 cup oil

1/4 c coarsely chopped pistachios


In a large bowl combine cake mix, pudding mix, egg whites, carbonated drink and oil.  Beat on high with an electric mixer for several minutes to mix completely.  Stir in pistachios and mix slightly.  Pour batter into 3-8-inch prepared cake pans.  Bake at 350F for 25 minutes or until cake tests done. Remove cake layers to cooling rack; cool completely.  Place layers on plates, cover air tight and freeze overnight.  (Use waxed paper on top of plate before placing cake layer.)

White Chocolate Buttercream Frosting

6 oz white chocolate bar or chips

1/2 c butter, softened

4 oz cream cheese, softened

3 egg yolks

2-1/2 - 2-3/4 c sifted powdered sugar

1/4-3/4 c chopped pistachios

 In a large bowl melt chocolate in microwave on HIGH for 1 minute.  Remove from microwave and stir vigorously until chocolate is melted.  Add softened butter, cream cheese and egg yolks and beat until smooth.  Add powdered sugar gradually and continue beating until frosting is smooth and spreading consistency.  Remove cake layers from freezer.  Turn bottom layer right side up. Frost the layer and top with second layer turned upside down.  Frost second layer and place third layer right side up; frost.  Spread frosting on sides of cake and smooth frosting.  Press pistachios around side of cake or around top rim of cake.  Garnish with fresh strawberries, raspberries or stemmed maraschino cherries. Refrigerate until time to serve.

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