- Samsung | Author Blog Posts | Fri, Nov 15, 2013 10:37 AM EST | Comments
Cranberry sauce can be cooked a few days in advance and then stored in the refrigerator until Thanksgiving day …
Hosting Thanksgiving dinner for family and friends can turn your kitchen into complete chaos. Between entertaining guests, basting the turkey, whipping up mashed potatoes, sautéing green beans, and baking dinner rolls, Thanksgiving can turn into a stressful and exhausting day of cooking and cleaning. But by utilizing all of the kitchen essentials, like those in the Samsung Kitchen Suite, you can save time and your sanity by preparing the turkey, side dishes, and desserts in advance. Here are 6 things to prep ahead of Thanksgiving dinner:
1. Thaw the turkey: The golden turkey is the heart of traditional Thanksgiving dinners (aside from the pies, of course). There would be nothing worse than discovering that the main dish is still frozen on Thanksgiving day. To make sure the turkey is ready to roast on Thursday, place it in the refrigerator a few days before Thanksgiving to thaw, allowing a full day for every 5 pounds of turkey. The Samsung French Door refrigerator has ample space to defr...Read More »
- Country Living | Shine Supper Club | Thu, Nov 14, 2013 1:03 PM EST | CommentsUpdate this traditional dish with a slightly sweet, slightly salty cheese. Even better: This version is requires just five ingredients and 10 minutes to prep.
•1 pound(s) elbow macaroni
• 3 cup(s) (about 12 ounces) Grated Gruyère Cheese
• 3 cup(s) half-and-half
• 4 large egg yolks
• 3 tablespoon(s) Unsalted Butter, melted, plus more for greasing aluminum foil
Plus: 26 Go-To Pasta Recipes for Dinner Tonight »
1. Preheat oven to 325 degrees F. Bring a large pot of salted water to a boil over medium-high heat and cook macaroni according to package directions. Drain and rinse pasta with cool water. Drain well and toss with 2 2/3 cups Gruyère.
2. In a small bowl, whisk together half-and-half, egg yolks, and 3 tablespoons melted butter. Pour over pasta and stir to combine. Transfer to a 1 1/2-quart baking dish. Cover with buttered aluminum foil and bake for 30 minutes. Remove from oven, uncover, sprinkle with remaining 1/...Read More »
- Foodandwine.com | Shine Supper Club | Thu, Nov 14, 2013 1:08 PM EST | Comments
By Food & Wine
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. Easy Holiday Hors d'OeuvresHogs in a Blanket
© Chris Court
7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
1 large egg yolk mixed with 1 tablespoon of water
4 andouille sausages (3 ounces each)
1/4 cup Major Grey's chutney
2 tablespoons whole-grain mustard
1. Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
2. Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
3. Meanwhile, in a mini food processor, pulse the chutney and mustard...Read More »
- Foodandwine.com | Shine Supper Club | Thu, Nov 14, 2013 1:09 PM EST | Comments
By Food & Wine
Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Brilliant Egg RecipesHam and Potato Chip Tortilla
© Chris Court
1 dozen large eggs
One 5-ounce bag jalapeño potato chips, lightly crushed
1/4 cup extra-virgin olive oil
One 1/2-pound ham steak, cut into 1/2-inch dice
3 large scallions, sliced
1. Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, beat the eggs. Add the potato chips and mash to break them up.
2. In a large ovenproof nonstick skillet, heat the olive oil. Add the diced ham and sliced scallions and cook over high heat for 1 minute. Add the eggs and cook until set on the bottom and side, about 3 minutes. Broil the tortilla for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the tortilla onto a plate, cut into wedges and serve.
More from Food & Wine
Egg Breakfast Recipes
Fantastic Baked Breakfasts
Delicious Potato Recipes
More Great Egg Recipes
Ultimate Holi...Read More »
- Country Living | Shine Supper Club | Thu, Nov 14, 2013 1:08 PM EST | CommentsWith only five ingredients, you can celebrate the flavors of Mexico at your dinner table. The salsa is even in the recipe!
Ingredients...Read More »
• 1 (3-pound) rotisserie chicken
• 8 ounce(s) queso fresco, crumbled (about 2 cups)
• 1 2/3 cup(s) salsa verde, plus more for serving
• 4 cup(s) safflower or canola oil, for frying
• 16 (8-inch) flour tortillas
Plus: More Delicious 5-Ingredient Recipes »
1. Remove white and dark meat from chicken and shred, discarding bones and skin. In a large bowl, toss together chicken, 1 1/2 cups queso fresco, and salsa verde.
2. Fit a baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat oil (about 2 inches deep) over mediumhigh heat to 325 degrees F.
3. Meanwhile, preheat oven to 200 degrees F. Place a tortilla on a clean surface and spoon about 1/2 cup chicken mixture in a line down the center. Roll tortilla up into a tight cylinder and insert a toothpick through the center to secure. Re