Tag: taste

Old-Fashioned Cracker Dressing & Stuffing – Do You Dare?

Here we go again, delving into the treacherous topic of
changing up your traditional Thanksgiving side dishes. This time, it’s an
old-fashioned cracker dressing vying to be that surprise, uninvited guest.


Sure some you alternative lifestylists may go for the
cornbread, but generally, bread-based variations rule the day. There’s a
great reason for this; they’re easy, delicious, and most importantly, very
familiar. Therein lies the problem.

Why mess with past success? Your loved ones wait all year
for your Thanksgiving feast, so why take the chance of disappointing them on
the big day? You have the entire rest of the year to do that.

Anyway, I’m not going to try and convince you that this is a
superior dressing, or that you should change your regular routine, but if
you’re someone who’s looking for a change of pace dressing, that’s still very familiar and
comforting, this could be the one.

Of course, you can use whatever ingredients you normally add
to your bread dressing, and it should work just the same. By the way, I never
stuff my turkey, so if you choose to use this as a stuffing, please refer to
the roughly one million Thanksgiving turkey cooking guide linked online. Enjoy!


Ingredients for 16 portions:
1 pound saltine crackers (4 sleeves)
1/2 cup butter
1 large or 2 small yellow onions, diced
3 or 4 ribs of celery, diced
1 tsp salt, or to taste
1/2 tsp freshly ground black pepper
cayenne to taste
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 3/4 cups chicken or turkey broth
1/2 cup cream or milk
1 or 2 eggs
*Tip: you can cook a small nugget in a pan and taste for
seasoning
Bake at 375 degrees F. for bout 45 minutes

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Keema

Goodtoknow TV

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This is a really quick, tasty and economical mid week curry that all the family will love. Minced lamb cooks quickly, but try to use lean mince to keep the fat content down. Traditionally a mild curry, you can increase the heat if you like. It is quite a ‘dry’ curry without too much sauce so is best served with Naan bread, but you can serve it with boiled or steamed rice. Top with a dollop of yogurt or with mango chutney if liked.

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 30 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you don’t have all the individual spices, use 1 tbsp garam masala or 1 tbsp mild curry paste or powder according to taste

Ingredients

  • 1tbsp sunflower oil
  • 2 onions, peeled and thinly sliced
  • 2 cloves garlic, crushed
  • 2cm piece root ginger, grated,
  • 1tbsp ground cumin
  • 2tsp ground coriander
  • 1/4tsp chilli powder
  • 1/4tsp turmeric
  • 500g minced lamb
  • 6 tomatoes, chopped
  • 100g frozen peas
  • 1tbsp fresh chopped coriander leaves
  • 1tbsp fresh chopped mint
  • 1tbsp lemon juice

Method

  1. Heat the oil in a medium saucepan and fry the onions for about 10 mins until tender and just beginning to colour.
  2. Add the garlic, ginger and spices and cook over a low heat for 1-2 mins to release their fragrance.
  3. Add the lamb and fry until browned all over. Add the tomatoes, taste and season with salt and pepper if needed. Reduce the heat to low, cover and let the mince cook for 15 mins. Add the peas, coriander, mint and lemon juice and heat through. Serve with hot chapattis

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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