Category Archives: 2015

Delicious Green Bean Casserole

image

 

2 (14.5 ounce) cans green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French fried onions

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

(Source: allrecipes.com)

Tagged , , , , , , , , , ,

Delicious Stuffing Muffins with Mashed Potatoes and Gravy

image

Easy Vegan Mashed Potatoes

6-8 medium yukon potatoes, cut in half
2-3 tbs Earth Balance Buttery Spread
salt and pepper to taste
Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
Season with salt and pepper to taste.

Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy

Prep time
25 mins
Cook time
18 mins
Total time
43 mins

Author: Ilene Godofsky
Recipe type: thanksgiving
Cuisine: vegan, gluten-free
Serves: 12
Ingredients
8 cups bread cubes (about 1 loaf)
3 tbs vegan butter
1 medium onion, diced
4 cloves garlic, minced
1.5 cups celery, diced
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
1 egg replacer (see info above)
2½ -3 cups vegetable broth
oil for greasing muffin tin

Instructions
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

 

(Source: thecolorfulkitchen.com)

Tagged , , , , , , ,

Delicious Chile-Rubbed Turkey

image

Ingredients
SERVINGS: 8–10
Chile Paste
10 dried guajillo chiles
6 dried ancho chiles
8 dried chiles de árbol
2 tablespoons cumin seeds
1 small onion, chopped
1 head of garlic, cloves peeled, crushed
Brine And Turkey
6 12-oz. cans pale lager (such as Tecate or Budweiser)
½ cup (packed) light brown sugar
2 bunches oregano, divided
1 cup plus 2½ tsp. kosher salt
1 12–14-lb. turkey, giblets and neck removed
1 large onion, quartered
1 head of garlic, halved
2 cups (or more) low-sodium chicken broth
½ cup (1 stick) unsalted butter, melted
¼ cup fresh lime juice
Lime wedges and fresh chiles and herbs (for garnish; optional)

Preparation
Chile Paste
Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds ; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.
Purée chile mixture with soaking liquid, onion, and garlic in a blender.
Brine And Turkey
Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.
Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2½ tsp. salt into remaining 1½ cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.
Preheat oven to 375°. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting every 30–40 minutes with butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours longer.
Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.
Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.
Garnish turkey as desired and serve with pan sauce alongside.
Recipe by Alison Roman
Photograph by Marcus Nilsson

(Source: bonappetit.com) Continue reading

Tagged , , , , , , , , , , , ,

Check us out on Instagram!

Have you been to our Instagram? If not, check it out and follow us @annabelscatering!

image

Tagged , , , , , ,

Delicious Salad

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

Tagged , , , , , , , , , ,

Delicious Autumn Coleslaw

image

Ingredients:

handful mixed seeds (we used sunflower, linseed and pumpkin)
splash of tamari
4 tbsp low-fat natural yogurt
3 tbsp mayonnaise
2 tbsp Dijon mustard
3 tbsp flat-leaf parsley, chopped
1 celeriac, peeled, julienned or grated
3 carrots, peeled, julienned or grated
½ red cabbage, very thinly sliced
2 eating apples, thinly sliced

Directions:

Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.
Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.

(Source: bbcgoodfood.com)

Tagged , , , , , , ,

Delicious Fall Treats

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

Tagged , , , , ,

Delicious Pumpkin Bread

image

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
Ingredients:

2 cups all-purpose flour, spooned into measuring cup and leveled-off
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
Instructions:

Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
At low speed, beat in flour mixture until combined. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

(Source: onceuponachef.com)

Tagged , , , , , , , , , ,

Even More Delicious Salads

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

OLYMPUS DIGITAL CAMERA

© Annabel’s & Co. Catering, 2015

Tagged , , , , , , , , , , , , ,