Kathie Lee Giffords Mashed Sweet Potatoes With Orange Juice Food

KATHIE LEE GIFFORD'S MASHED SWEET POTATOES WITH ORANGE JUICE

Kathie Lee Gifford's Mashed Sweet Potatoes With Orange Juice image

I found this recipe years ago in a magazine. It is delicious and one of my favorite ways to serve sweet potatoes at Thanksgiving.

Provided by Andtototoo

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs sweet potatoes, peeled and cubed
2 eggs
1/4 cup packed light brown sugar
1/4 cup melted butter
1 teaspoon salt
1 teaspoon cinnamon
1/4-1/2 cup orange juice
1 cup pecan halves
1/2 cup packed light brown sugar
1/4 cup melted butter

Steps:

In a large saucepan cook the cubed sweet potatoes or yams in boiling water until very tender. Drain.
Put the sweet potatoes into a large mixing bowl and beat with an electric beater until smooth.
Add the eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon and beat until everything is well blended.
Add 1/4 cup of the orange juice and beat again. If the mixture is not moist and fluffy, add up to 1/4 cup more orange juice.
Lightly butter a souffle or casserole dish and add the beaten sweet potato mixture.
Arrange the pecan halves on top.
Sprinkle the 1/2 cup brown sugar and the remaining 1/4 cup melted butter on top.
Bake 375 degrees for about 30 minutes or until hot.

KATHIE LEE GIFFORD'S TURKEY MARSALA

Kathie Lee Gifford's Turkey Marsala image

Make and share this Kathie Lee Gifford's Turkey Marsala recipe from Food.com.

Provided by Lennie

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb turkey cutlets
1/2 cup flour
1/4 cup freshly grated parmesan cheese
salt and pepper
paprika
2 tablespoons butter
2 tablespoons olive oil
garlic salt
1/2 cup marsala
2 tablespoons lemon juice
lemon wedge

Steps:

Sprinkle cutlets with salt, pepper and paprika.
Mix flour and parmesan and dust cutlets.
Combine oil and butter in a skillet.
Add meat.
Sprinkle garlic salt on cutlets.
Cook meat until no longer pink.
Remove cutlets and keep warm.
Add wine and lemon juice to pan; deglaze.
Serve over cutlets; garnish with lemon wedges.

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