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January 2018

Thanksgiving Recipes

Pasta Recipes

Old Fashioned Macaroni Cheese

Old Fashioned Macaroni Cheese Recipe
3 1/2 c Uncooked elbow macaroni (12 oz.) 1/4 c Butter 1/4 c Flour 1 ts Salt 3/4 ts Dry mustard...

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Thanksgiving Chowder Recipe

Thanksgiving Chowder recipe and other thanksgiving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Thanksgiving Chowder recipe  PDF


1 tb Olive oil
3 3/4 c Winter squash cut into
. 1/4 inch cubes, divided 1 3/4 c Celery root cut into
. 1/4 inch cubes, divided 2 qt Turkey stock
1/2 c Rice uncooked
1 1/4 c Savoy cabbage coarsely
. chopped 2 1/4 c Turkey meat cooked and amp cubed
Salt and amp pepper to taste Heat the oil in a large heavy kettle. Add the winter squash (such as butternut or Hubbard) and celery root saute over medium heat 2 minutes. Add the turkey stock, bring to a boil, cover and simmer for 10 to 12 minutes, or until the vegetables are tender. Puree the
mi ture in a food processor or blender and return to the kettle. Add the remaining squash and celery, and the uncooked rice. Cook the mi ture, uncovered, for 10 minutes. Add the savoy cabbage and cook for 5 minutes, or until the rice and vegetables are tender. Stir in the cubed turkey meat. Heat until hot. Season to taste with salt and pepper. Appro imate nutritional analysis: 217 calories per 1/4 cup serving: 19g protein, 22g carbohydrates, 6g fat (24 of calories), 5g fiber,
30mg cholesterol, 436mg sodium, 41 of the Daily Value for vitamin A,
35 for niacin, 25 for vitamin C
American Health November 1995

Thanksgiving Chowder recipe and other thanksgiving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
873 people have voted
Last Reviewed on 2018-01-21



Sunday, Jan 21 2018 Download & Print Thanksgiving Chowder recipe  PDF   Thanksgiving recipes RSS   New

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6 lg Chicken thighs (about 11/2 pounds), skinned and boned 1/3 c Gold Medal all purpose flour 1/4 ts Salt 1/8 ts Pepper 1/2 c Milk 1 Egg, slightly beaten 1/2 c Dry bread crumbs 2 tb Olive or vegetable oil 1 c Shredded mozzarella cheese (4 ounces) 2 1/2 c Spaghetti sauce 1/4 c Grated Parmesan cheese Pound chicken between wa ed paper or plastic wrap to about V4 inch thickness. Mi flour, salt and pepper. Coat chicken with flour mi ture. Mi milk and egg. Dip chicken into milk mi ture coat with bread crumbs. Heat oven to 375. Heat oil in 10 inch skil...

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