Recipes for Thanksgiving Denver CO

Thanksgiving is a very important festival, so the meals for this festival are also very important. Here are some recipes for thanksgiving. Read on to obtain the recipes for thanksgiving.

Metropolitan State College of Denver (RESTAURANT Management)
303-556-3152
Speer Blvd. and Colfax Ave
Denver, CO
Cook Street
(303) 308-9300
1937 Market Street
Denver, CO
Emily Griffith Opportunity School (Culinary Arts Program)
720-423-4700
1250 Welton Street
Denver, CO
Johnson & Wales University (College of Culinary Arts)
1-303-256-9300
7150 Montview Boulevard
Denver, CO
University of Denver (School of Hotel, Restaurant and Tourism Management)
303-871-2334
2199 S. University Blvd
Denver, CO
ACF Culinarians of Colorado
(303) 308-1611
1937 Market Street
Denver, CO
Mise En Place Cooking School
303-293-2224
1801 Wynkoop, Ste 175
Denver, CO
The Art Institute of Colorado (Culinary Arts Associate of Applied Science)
303-824-4738
675 S. Broadway
Denver, CO
The Seasoned Chef Cooking School
303-377-3222
999 Jasmine Street, Suite 100
Denver, CO
Westwood College (Hotel & Restaurant Management Associate Degree Program)
1-303-426-7000
7350 North Broadway
Denver, CO

Recipes for Thanksgiving

Recipes for Thanksgiving

written by Betty Lynch |

Thanksgiving Sweet Potatoes

Thanksgiving Sweet Potatoes

1 can yams OR 4 Fresh yams
1/4 cup butter
1/2 bag miniature marshmallows
1/2 cup Orange juice OR 1 orange, sliced
1/4 cup Brown sugar Splenda

Drain yams and discard liquid if using can yams. Peel and small dice sweet potatoes. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar Splenda. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.

Bake for 30 minutes at 350 degrees until marshmallows melt and liquid is bubbly.

Serves 6.

###############

Salad with Creamy Orange-Shallot Dressing

Makes about 1 1/2 cups dressing:

1/4 cup reduced-fat mayonnaise
1/2 teaspoon Dijon mustard
1/4 cup orange juice
2 teaspoons finely chopped shallot
Freshly ground pepper to taste

Salad:

1 large head Boston lettuce, torn into bite-size pieces (5 cups)
1 cup julienned or grated carrot (1 carrot)
1 cup cherry or grape tomatoes, rinsed and cut in half
2 tablespoons snipped fresh tarragon or chives (optional)

Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.

Divide lettuce on plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

###############

Winter Fruit SaladWinter Fruit Salad

4 seedless oranges, peeled
3 pink grapefruits, peeled
1 pineapple, peeled, quartered, cored and sliced
2 star fruit, sliced
1 pomegranate, cut in half and seeds removed

Remove white pith from oranges and grapefruits; quarter the fruit lengthwise and cut into 1/4-inch slices. Place in a large bowl and toss with pineapple, star fruit and pomegranate seeds.

Betty Lynch , author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. My Country Kitchen prides itself in helping family’s cook easy, convenient meals so that the family can save money in today’s economy. Recipes, tips and ideas for easy and nutritious meals are only a click away. You may visit her website at http://www.mycountrykitchen.com; Email at: blynch1490@gmail.com


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