Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Raw Food Recipes

Wild Game Recipes

Venison Au Vin Venison Au Vin

Venison Au Vin Venison Au Vin Recipe
1 Venison roast(4 6 lbs) Or 4 steaks 2 Bay leaves 1/4 c Red wine vinegar 2 c Claret wine 1 Salt...

read more

Fruit and Nut Stuffing Recipe

Fruit and Nut Stuffing recipe and other raw food 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 Fruit and Nut Stuffing recipe  PDF


18 ea Whole pitted prunes
1/2 c Dried currants
1 c Raisins
24 ea Dried apricot halves
1/4 c Bourbon
3 ea Tart cooking apples,
1 Unpeeled, cored and chopped
3 ea Large onions, peeled and dic
3 ea Celery ribs, diced
4 T Melted butter
2/3 c Whole macadamia nuts
2/3 c Whole cashews
1 c Unsalted walnut pieces
2 c Whole raw cranberries
1 t Ground cloves
1/4 t Cayenne pepper
1 t Ground ginger
1 t Dried chervil leaves
1 t Finely minced fresh parsley
2 t Salt
1/4 t Freshly ground black pepper
2 ea Eggs, slightly beated
Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels. Heat 2 tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mi ture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. Transfer the onion mi ture to a large mi ing bowl. Add the macerated fruit and all remaining ingredients. Gently mi the stuffing with 2 large spoons until evenly blended. Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size. (for a 20 lb. turkey, appro . 9 cups)

Fruit and Nut Stuffing recipe and other raw food 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
802 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Fruit and Nut Stuffing recipe  PDF   Raw Food recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Sherbat Lemon Drink Cooler

New Cooking Recipes

Asparagus Chicken Pasta
Asparagus Chicken Pasta Recipe


450 pk Pasta, such as penne 1 Asparagus 4 Chicken breasts, skinned and 2 ts Olive oil 1/2 ts Basil Salt and pepper 1/2 c Parmesan cheese 2 ts White wine Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat. Add chicken. Stir often until cooked through, about 3 min. Stir in wine and seasonings. Drain pasta a...

Cooking Magazines: Chicken Kitchen Recipes » January 2019   Chicken Kitchen recipes RSS   Thumsb up

Dish Of The Day

Sopa De Palta Avocado Soup

Sopa De Palta Avocado Soup Recipe
Stephen Ceideburg 1 1/2 l Chicken Stock 2 Stalks celery Parsley sprigs 1/4 ts Nutmeg 1 d Chilli...
read more

Category: » Soup Recipes

View more dishes

>