November 24, 2010

Buffalo Chicken Dip

From: Campbell's Kitchen
Prep: 5 minutes
Bake: 20 minutes
Serves: 32
This robust and creamy dip features the great flavor of Buffalo chicken wings without all the mess!


1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables and Pepperidge Farm® crackers


Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake at 350°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.

Recipe Tips:

To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.

Glazed Carrots with Ginger & Jalapeno

2 cups water
3 oz (6 tbs) unsalted butter
2 tbs honey
1 teaspoon salt
2 lbs carrots
3 tablespoons minced peeled fresh ginger
1 Jalapeno chili, stemmed & thinly sliced
2 tablespoons chopped fresh flat parsley

Bring water, butter, honey & salt to boil in a large saucepan. Add carrots, ginger & jalapeno. Reduce heat and simmer, covered until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish and toss with parsley. Serve warm

From a Good Friend Clint Austin in Tucson, AZ

Caramelized Onion with Pancetta & Rosemary Stuffing

From: Campbell's Kitchen
Prep: 20 minutes
Cook: 30 minutes
Bake: 30 minutes
Serves: 12
Pancetta is the secret ingredient that makes this moist stuffing really flavorful.  If you don't have pancetta on hand, bacon works great too!


6 tablespoons butter
2 large sweet onions, diced (about 3 cups)
1 package (4 ounces) cubed pancetta (about 1 cup)
4 cloves garlic, chopped
2 stalks celery, diced (about 1 cup)
2 tablespoons chopped fresh rosemary leaves
3 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM orCertified Organic)
1/4 cup sherry
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing


Heat the oven to 350°F.
Heat the butter in a 3-quart saucepan over medium heat.  Add the onions and cook for 15 minutes or until well browned, stirring occasionally.
Stir the pancetta, garlic, celery and rosemary in the saucepan and cook until the pancetta is well browned, stirring occasionally.  Stir in the broth and sherry and heat to a boil.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.  Spoon the stuffing mixture into a greased 3-quart casserole.  Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.

Chocolate Caramel Pecan Pie

1/2 cup Water
1-1/2 cups Sugar
1/2 cup (4 ounces) Butter, cut into small pieces
14 ounces Evaporated Milk
2 ounces Unsweetened Chocolate, chopped
2 cups Pecans, chopped
1 Pre-Baked 9-inch Pie Shell
1 cup Whole Pecans
1. Preheat oven to 475 F.
2. Add water and sugar to saucepan. Boil about 15 minutes, until sugar caramelizes.
3. Remove saucepan from heat.
4. Pour mixture into bowl.
5. Stir in butter and evaporated milk slowly, and allow cooling for 5 minutes.
6. Stir in unsweetened chocolate. Mix until smooth. Cool 15 minutes.
7. Stir chopped pecans into chocolate mixture.
8. Pour chocolate-caramel mixture into pie shell.
9. Arrange whole pecans over top of chocolate caramel mixture.
10. Bake 10 minutes until filling is set. Cool one hour.
11. Slice and serve with premium vanilla ice cream.

Beer Can Chicken

1 wholechicken
1 teaspoonsugar
1 teaspoonsalt
1 1/2 teaspoonspaprika
1 teaspoonblack pepper
1/2 teaspoononion powder
1/2 teaspoongarlic powder
1/2 teaspooncayenne

Heat the grill to medium high heat.

In a small bowl combine sugar, salt, paprika, ground black pepper, onion powder and garlic powder.

Rub the outside and inside cavity with the rub.

Tuck the wing tips under.

Fill a beer can stand with 1/2 can of beer or use a 1/2 filled beer can.

Holding the chicken upright slide it over the stand/can so it fits inside the cavity.

Cook with the grill closed for an hour and 15 minutes.


Printed from COOKS.COM

2 chicken fryers, cut into pieces
salt and pepper, to taste
1/4 lb. butter
1 large onion, thinly sliced
1 green pepper, thinly sliced
2 cans (1 lb. 12oz.) whole tomatoes in puree, chopped
1/2 teaspoon garlic powder (or 3 whole cloves, minced)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, chopped
1/4-1/2 teaspoon thyme, crushed
1 heaping teaspoon curry powder
This recipe is for 2 meals served on consecutive days - Captain's Chicken, and Shrimp Gumbo.Season the washed, cut-up chicken with salt and pepper. Saute in a heavy bottomed skillet in 1/4 lb butter over high heat, turning to brown both sides (if butter begins to smoke or turn brown, remove pan from heat and add a tablespoon of olive or peanut oil). Remove chicken and add onion and peppers, frying until translucent. Combine remaining seasonings with tomatoes which have been chopped into large pieces, retaining the juice from the can (large pre-diced tomatoes can also be used). Cook over low heat for 5 minutes.
Arrange chicken in a 3 quart casserole, cover it with the tomato sauce and refrigerate until ready to bake.
Bake, covered, for 1 1/4 hours at 350°F. Serve over steamed rice. Store any remaining sauce under refrigeration for use the next day (or freeze for later).
The next day, use the remaining sauce (about 2 quarts should remain) to make Shrimp Gumbo the following day, if desired, as follows:

Shrimp Gumbo:
1 pkg. frozen chopped okra
1 tablespoon butter sauce (from previous recipe)
1 can shrimp soup
1 lb. shrimp, thawed or fresh
Saute okra in butter; add shrimp and cook until shrimp 3-4 minutes; add soup and sauce. Cook until shrimp are done and serve over rice.Either of these dishes can be prepared in advance and frozen.
Submitted by: CM

Roasted Turkey with Smoked Paprika

Smoked Paprika adds sweet, smoky flavor and beautiful color to roasted turkey. Everyone will be thankful for this centerpiece of the holiday table.

Makes 15 servings.
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes

2 tbsp. McCormick® Gourmet Collection Italian Seasoning
2 tbsp. McCormick® Gourmet Collection Sicilian Sea Salt
1 tbsp. McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 tbsp.  McCormick® Gourmet Collection Paprika, Smoked
2 tbsp.  McCormick® Gourmet Collection Garlic Powder
2 tbsp.  McCormick® Gourmet Collection Mustard, Ground
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 McCormick® Gourmet Collection Turkish Bay Leaves
1 tbsp. olive oil

1. Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first 6 ingredients in small bowl.

2. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil.

3. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.

Test Kitchen Tip: For easy cleanup, line roasting pan with heavy duty foil.

found on

Calories: 425
Fat: 21 g
Carbohydrates: 1 g
Cholesterol: 169 mg
Sodium: 883 mg
Fiber: 1 g
Protein: 58 g

Herb Roasted Turkey with Pan Gravy

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 minutes
Roast: 3 hours 
Serves: 12
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with herb-seasoned chicken stock during roasting.  When the turkey is done, use a bit more stock to make a quick and savory gravy.


1 turkey (12- to 14-pounds)
1 tablespoon olive oil
1 carton (26 ounces) Swanson® Chicken Stock (about 3 1/4 cups)
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1/4 cup all-purpose flour


Remove the package of giblets and neck from the turkey cavity.  Rinse the turkey with cold water and pat dry with a paper towel.  Tie the ends of the drumsticks together.
Place the turkey, breast-side up, on a rack in a shallow roasting pan.  Brush the turkey with the oil.  Insert a meat thermometer into the thickest part of the meat, not touching the bone.
Stir the stock, lemon juice, basil, thyme and black pepper in a large bowl.  Reserve 1 3/4 cups stock mixture for the gravy.  Pour the remaining stock mixture over the turkey.
Roast at 325°F. for 3 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings.  Begin checking for doneness after 2 1/2 hours of the roasting time.
Remove the turkey from the pan and keep warm.  Spoon off any fat and pour off all but 1 1/2 cups pan drippings.
Stir the reserved stock mixture and the flour in a small bowl until the mixture is smooth.  Add the flour mixture to the pan.  Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan.  Serve the gravy with the turkey.

Nutrition Information

Nutritional Values per Serving
Using Swanson Chicken Stock: : Calories 470, Total Fat 22g, Saturated Fat 6g, Cholesterol 175mg, Sodium 279mg, Total Carbohydrate 3g, Dietary Fiber 0g, Protein 61g, Vitamin A 0%DV, Vitamin C 2%DV, Calcium 6%DV, Iron 24%DV