The festivities is coming close and Thanksgiving is the time to be thankful for all the great things that we have and to have constant reminder to be a blessing to others. In preparation to this great occasion I’m reposting side dishes I read in Pinterest.
GREAT THANKSGIVING DISHES AND THEIR RECIPES
- Hot double-onion cheese recipe TOTAL TIME: 0:55
YIELD: 8 SERVINGS
- 2 tbsp. unsalted butter
- 2 medium onions, thinly sliced
- Kosher salt and pepper
- 1 tsp. sugar
- 1/2 tsp. fresh thyme leaves
- 1 tbsp. dry sherry (optional)
- 1 8-oz. pkg cream cheese, at room temperature
- 1 c. sour cream
- Zest of 1 lemon
- Dash hot sauce
- 6 oz. Gruyèrecheese,coarselygrated
- 2 scallions, finely chopped, plus extra for serving
- Melt the butter in a large skillet over medium-low heat. Add the onions, season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and cook, covered, stirring occasionally until softened, 8 to 10 minutes.
- Increase heat to medium, add the sugar and cook, stirring frequently, until deep golden brown, 15 to 20 minutes (add a tablespoon water if the onions stick or pan browns). Stir in the thyme and cook for 1 minute; stir in the sherry, if using.
- Meanwhile, heat oven to 425 degrees F. In a large bowl, mix the cream cheese, sour cream, zest, and hot sauce until smooth. Fold in the Gruyère, scallions, and onions.
- Transfer the mixture to a shallow 3-cup baking dish, place on a rimmed baking sheet, and bake until light golden brown and bubbling, 15 to 18 minutes. Sprinkle with scallions, if desired, and serve with the chips and vegetables
- Mushroom and herb stromboli TOTAL TIME: 2:45
YIELD: 16 SERVINGS. .
- 6 oz. pancetta, very finely chopped
- 8 shallots, quartered
- 12 oz. shiitake (stems removed), quartered
- 10 oz. cremini, trimmed and halved
- 10 oz. button mushrooms, trimmed and halved
- 4 cloves garlic, finely chopped
- Kosher salt and pepper
- 1 c. fresh flat-leaf parsley, chopped
- 3 oz. Parmesan, grated (about 1 c.)
- Flour, for the surface
- 2 1-lb. balls pizza dough
- Heat a large Dutch oven over medium-low. Add pancetta and cook, stirring occasionally, until the fat begins to render, 10 to 12 minutes. Reduce heat to low and cook, stirring occasionally, until pancetta is crisp, 2 to 3 minutes.
- While pancetta is cooking, use a food processor to finely chop shallots; transfer to a bowl. In batches, finely chop the mushrooms.
- Add the shallots to the pancetta and cook, stirring occasionally, until tender, 4 to 6 minutes. Stir in garlic and cook for 2 minutes.
- Add mushrooms, season with 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 55 to 60 minutes; toss with parsley and cook 1 minute. Let cool for 10 minutes, then mix in the Parmesan.
- Heat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, shape or roll 1 ball of dough into a 16″-x-10″ rectangle. Spread half the mushroom mixture (about 1 1⁄2 cups) on the dough, leaving a 1⁄4″ border all the way around.
- Starting from a long end, tightly roll the dough into a spiral log. Transfer the stromboli seam-side down to the prepared baking sheet and brush with egg. Repeat with the other piece of dough and remaining mushroom mixture. Bake, rotating the pan half way through, until golden brown, 40 to 45 minutes.
PER SERVING 212 CAL, 6 G FAT (2 G SAT FAT), 23 MG CHOL, 641 MG SOD, 9 G PRO, 30 G CAR, 2 G FIBER
Caramel apple cream heese spread
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