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Post by goodcookin on Oct 31, 2005 10:11:45 GMT -5
Quick and Easy Turkey Gravy using Home Made Turkey Stock
Makes 2 cups.
2 tablespoons fat from turkey pan 2 tablespoons unsalted butter 3 tablespoons flour salt and pepper to taste 2 cups home made turkey stock (see recipe below)
Remove turkey from the roasting pan and pour off all but 2 tablespoons of fat. Add the butter and melt, scrapping all the browned bits, pieces and drippings and mix together.
Stir in the flour and blend in over medium heat until lightly browned, about 3 minutes. Add salt and pepper to taste.
Slowly pour the stock into the pan stirring constantly, until smooth and simmer for approximately 10 minutes.
Turkey Stock
Makes 6 cups.
1 tablespoon vegetable oil turkey giblets (neck, tailpiece, heart and gizzard) 1 large onion peeled and chopped 1 stalk celery chopped 1 carrot peeled and chopped 1 teaspoon thyme 2 dried bay leaves 8 cups water
Place vegetable oil in a large stockpot over medium heat. Add turkey giblets and brown for 3 1/2 to 4 minutes. Stir in onion, carrots and celery, for 1 1/2 to 2 minutes until onion begins to brown.
Add water, bay leaves and thyme and bring to a boil. Lower the heat and partially cover. Simmer for 3 1/2 to 4 hours.
Strain the stock through a colander and cool in the refrigerator uncovered. When the stock is cool you can skim the solidified fat from the surface with a spoon.
You can season the stock with salt and pepper and serve it as a flavorful broth, or use it in soups, stews, rice and risotto dishes. It will be good for several days when refrigerated, or freeze the remainder for later use.
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Post by goodcookin on Nov 2, 2005 11:18:57 GMT -5
Sweet Potato Pie
About 2 1/2 pounds peeled red garnet sweet potatoes, cut into 1-inch cubes 3/4 cup unsalted butter 3/4 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon cinnamon 3/4 teaspoon nutmeg 4 eggs 4 ounces canned evaporated milk Two 9-inch prepared pie crusts
Adjust oven rack to the lower position and preheat oven to 400°.
Cook sweet potatoes in 2 quarts of boiling water for 10 minutes; they should be fork-tender. Drain in a colander and leave for 7 minutes.
Remove the still-hot sweet potatoes to a food processor. Add butter, the sugars, spices, eggs and milk. Puree until smooth. Allow to cool to room temperature.
Pour sweet potato filling into prepared shells, dividing the filling evenly between the two. Bake for 15 minutes, lower heat to 350° and bake for 45 to 50 minutes, or until a toothpick comes out clean. The filling will puff above the rim of the pie pan. Remove and let cool for an hour; the filling will fall.
Serves 8 to 10.
PER SERVING: 505 calories, 6 g protein, 65 g carbohydrate, 25 g fat (13 g saturated), 126 mg cholesterol, 222 mg sodium, 3 g fiber.
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Post by goodcookin on Nov 3, 2005 11:25:36 GMT -5
These (3) are more for what to do with the leftover turkey *after* Thanksgiving. TURKEY CURRY Makes 4 servings. 2 onions coarsely chopped 2 tablespoons butter 2 cups cooked turkey cut into bite size pieces (leftovers) 2 tablespoons flour 1 1/4 cups home made turkey stock (see recipe on Monday) or 3/4 ounce Roasted Turkey Stock Reduction reconstituted with 1 1/2 cup hot water 1 tablespoon curry powder 2 tart apples, peeled and cut into bite size pieces 1 tablespoon currants salt and fresh ground pepper to taste Melt butter in a large skillet and sauté the onions over a medium-low heat until they are softened. Add the turkey and stir for 3 minutes. When the turkey is warmed through sprinkle with flour and stir. Slowly add the hot turkey broth stirring until thick. Add the curry, apples, currants and salt and pepper to taste. Simmer covered for 8 to 10 minutes or until the apples are just cooked. Serve over rice. TURKEY POT PIE Makes 6 servings. 6 tablespoons unsalted butter 6 tablespoons flour 2 cups home made turkey stock 1 cup heavy cream salt and freshly ground pepper to taste 3/4 cup peas frozen and cooked according to package instructions 3/4 cup baby carrots frozen, cooked according to package instructions and coarsely chopped 3/4 cup fresh celery chopped and cooked 4 cups bite sized pieces of cooked turkey (leftovers) 12 small white onions frozen and cooked according to package instructions 1 pastry shell 9-inch, prepared (frozen food department at most markets) Preheat oven to 425 degrees F. Melt the butter in a saucepan, stir in the flour and cook for 2 minutes or until it turns a light brown color. Slowly add the turkey broth, cream, pepper and salt to taste. Cook until thickened and smooth about 5 minutes. Add the peas, carrots and celery and mix together for 1 minute. In a deep 9 inch pie plate or casserole dish, place the pieces of turkey and onions. Spread the sauce and vegetable mixture evenly over the turkey. Place the prepared pastry shell over the top with enough overhanging to pinch down the sides and trim excess. With a knife poke vents in the crust to allow excess steam to escape. Bake the pie in the preheated oven for 30 minutes or until the crust is nicely browned and cooked. Remove the pie from the oven and allow it to cool for 10 minutes and serve. TURKEY AVOCADO SALAD SANDWICH Makes 4 servings. 1/2 cup mayonnaise 2 tablespoons lemon juice 1 1/2 cups cooked turkey meat diced 1/4 cup celery finely chopped 1/3 cup blanched almonds, coarsely chopped or (cashew nuts) salt and pepper to taste 2 ripe but firm avocados lettuce leaves (Romaine or iceberg) 1 firm tomato thinly sliced whole wheat bread, sourdough rolls, or other bread of choice Blend mayonnaise and lemon juice together in a mixing bowl. Add the diced turkey, celery and the almonds. Salt and pepper to taste. Peel the avocados, cut into slices and plate. Sandwich can be served open faced or closed using 2 slices of bread. Spoon two or three tablespoons of the turkey salad on top of the bread and spread evenly. Lay several slices of avocado onto the turkey salad, add two or three slices of tomato and top with leaf of lettuce and close with second slice of bread. Slice corner to corner and serve. Options: Add curry powder to mayonnaise mixture.
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Post by goodcookin on Nov 9, 2005 14:33:14 GMT -5
Garlic Mashed Potatoes Prep Time: 10 min Total Time: 30 min Makes: 8 servings 2-1/2 lb. potatoes, peeled, quartered 4 cloves garlic, minced 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread 1 Tbsp. butter or margarine 1 tsp. salt COOK potatoes and garlic in boiling water in large covered saucepan for 20 minutes or until potatoes are tender; drain. BEAT with electric mixer on medium speed until smooth. ADD remaining ingredients; beat until well blended.
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Post by goodcookin on Nov 9, 2005 14:35:17 GMT -5
Apple Cranberry Salad Toss Prep Time: 15 min Total Time: 15 min Makes: 8 servings, 1-1/2 cups each 1 bag (10 oz.) mixed salad greens 2 medium apples, sliced 1 cup PLANTERS Walnut Halves, toasted 1 cup sweetened dried cranberries 1/2 cup sliced green onions 1/2 cup KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing TOSS greens, apples, walnuts, cranberries and onions in large bowl. ADD dressing; toss to coat. Serve immediately.
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Post by goodcookin on Nov 13, 2005 12:52:38 GMT -5
Pumpkin Bisque
Buy a variety of pumpkin meant specifically for eating when you make this bisque. Pumpkins meant for carving are very fibrous and will not make a good soup. For added richness, garnish each portion of the bisque with a dollop of unsweetened whipped cream. For a playful presentation, serve the bisque in hollowed-out mini pumpkins.
Makes 6 to 8 servings
2 tablespoons unsalted butter 2 garlic cloves, chopped (about 1 teaspoon) 1 celery stalk, diced (about 1/2 cup) 1 small onion, diced (about 1 cup) 1 leek, white part only, diced (about 1 cup) 1 pound pumpkin flesh, diced (about 3 1/2 cups) 2 quarts chicken broth 2 tablespoons white wine 1/2 teaspoon grated ginger salt to taste 1/2 teaspoon ground nutmeg (optional)
Heat the butter in a soup pot over medium heat. Add the garlic, celery, onion and leek. Cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes.
Add the pumpkin and broth. Bring to a simmer and cook until all the vegetables are tender, about 30 minutes.
Meanwhile, heat the wine in a small saucepan to a simmer. Immediately remove from the heat, add the ginger and cover. Steep for 10 minutes, then strain the wine and discard the ginger.
Strain the solids from the soup, reserving the liquid. Purée the solids and add enough of the liquid to achieve a slightly thick soup consistency.
Add the wine to the soup and season to taste with the salt and nutmeg (if using). Serve in heated bowls.
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Post by goodcookin on Nov 14, 2005 9:04:31 GMT -5
Cranberry Raspberry Mulled Cider
Makes approximately 2 quarts.
1 quart cranberry juice cocktail 1 1/2 cups frozen unsweetened red raspberries, thawed and slightly mashed 3 cinnamon sticks, each 3 inches long 1 teaspoon whole cloves 1/2 vanilla bean, split 1/2 quart apple cider
In a large saucepan, bring the cranberry juice, raspberries, cinnamon sticks, cloves and vanilla bean to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes.
Strain through a tea strainer or a sieve, lined with 100 percent cotton cheesecloth, into a large heatproof pitcher. Carefully pour in cider. Stir gently. Chill.
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Post by goodcookin on Nov 14, 2005 9:05:31 GMT -5
Brie Crostini with Cranberry Salsa
The brie and salsa can be made ahead and set out once guests arrive.
Makes 8 to 10 servings.
Salsa: 2 cups fresh cranberries 2 scallions, finely chopped 1 small red jalapeño pepper, seeded and minced 1/3 cup sugar pinch teaspoon salt 3 tablespoons fresh cilantro, minced 1 1/2 tablespoons fresh lemon juice 1 teaspoon lemon zest, minced 1 tablespoons fresh ginger, peeled and finely minced
Brie Mixture: 3/4 pound brie cheese, room temperature 8 ounces cream cheese, room temperature black pepper, to taste
1 baguette, cut into 24 or so pieces olive oil
Process the cranberries in a food processor until very finely chopped. Place in a glass bowl and add the green onions, jalapeño, sugar, salt, cilantro, lemon juice, zest and ginger. Cover and refrigerate at least 4 hours. Stir occasionally.
Remove most of the rind from the brie and process with the cream cheese and pepper. Process until very smooth. Transfer to a bowl and refrigerate. Bring to room temperature just before serving.
When ready to serve, place sliced baguette on a sheet pan that has been lightly coated with olive oil. Brush the tops lightly and bake at 350 until just toasty. Spread with the brie mixture and top with a bit of the salsa.
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Post by goodcookin on Nov 15, 2005 12:23:19 GMT -5
Betty’s Cranberry Orange Bread
Makes 2 small loaves or 1 large loaf.
3 cups fresh or frozen cranberries 1 2/3 cups sugar 2/3 cup vegetable oil 1/2 cup milk 2 teaspoons vanilla 2 teaspoons grated orange or lemon peel 4 eggs 3 cups Gold Medal® all-purpose flour or whole wheat flour 1/2 cup coarsely chopped nuts 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8-1/2x4-1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Source: BettyCrocker.com
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Post by goodcookin on Nov 16, 2005 9:58:52 GMT -5
Yukon Gold Potato Gratin
Makes 4 servings.
1 1/2 pounds Yukon Gold potatoes, peeled, sliced 1/4 inch thick 1 medium yellow onion, thinly sliced butter, unsalted salt and pepper, to taste 1 cup grated Gruyère cheese, about 4 ounces 2 ounces freshly grated Parmesan cheese 2/3 cup heavy whipping cream
Preheat oven to 375 degrees F.
Combine the potatoes and onions in heavy large saucepan, cover with water and bring to a boil. Reduce heat and simmer for a few minutes until potatoes are just tender. Do not overcook as you still have to bake them. Drain the mixture well.
Put half of potato-onion mixture into a very lightly buttered 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyère cheese and then 1/4 of the Parmesan cheese.
Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining Gruyère and Parmesan cheese.
Bake uncovered until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.
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Post by goodcookin on Nov 16, 2005 9:59:49 GMT -5
Mashed Potatoes with Golden Onions and Roquefort
The potatoes can be made a day in advance. To reheat them, place them in a bowl, cover the bowl with foil and set it over a double boiler.
Makes 10 to 12 servings.
3 pounds russet potatoes, peeled and quartered salt and freshly ground black pepper 3/4 cup milk 8 tablespoons (1 stick) unsalted butter, cut into pieces 2 tablespoons olive oil 1 large yellow onion, halved and quartered 3 1/2 ounces Roquefort cheese, crumbled (1/2 cup)
Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, about 20 minutes. Warm milk in a small saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt and pepper.
Mash the mixture with a potato masher until all the liquid is incorporated and the butter has melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil, set over double boiler to keep warm.
Meanwhile, heat olive oil in a large skillet on medium heat. Add onions and sauté, stirring often, until golden brown, 10 to 12 minutes.
Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. Serve immediately.
Source: This recipe was featured on Martha Stewart
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Post by veggie lover on Nov 16, 2005 10:45:36 GMT -5
Vegetarian Bread Dressing with Apples, Wild Mushrooms & Walnuts
1 ounce dried mushrooms, such as shiitake or porcini 2 cups boiling water 5 tablespoons unsalted butter 1 1/2 cups onion, in medium dice 1 1/2 cups celery, in medium dice 2 apples (unpeeled), cored and cut in medium dice 1/2 pound cremini mushrooms, sliced 1/2 pound wild mushrooms (such as shiitake or chanterelle), sliced Kosher salt to taste (up to 2 tablespoons) 1 tablespoon pepper 16 ounces large-cubed dressing mix with herbs (11-13 cups, depending on size of cubes) 1 1/2 cups walnut halves 2 1/2 cups low-salt vegetable broth or water
Preheat the oven to 375°. Butter a 9 x 13-inch casserole dish. Soak the mushrooms in the boiling water for about 30 minutes. Strain the liquid through a coffee filter to get rid of any grit from the mushrooms. Squeeze the liquid out of the mushrooms and strain that, too. Roughly chop the mushrooms and set aside with the soaking liquid.
Melt 2 tablespoons of the butter in a large skillet over medium-low heat. Add the onion and celery and cook until softened, about 10 minutes. Transfer to a large bowl. Melt 1 tablespoon butter in the same skillet. Add the apple and cook over high heat for 2 minutes, until browned but firm. Add to the onion mixture. Melt the remaining 2 tablespoons butter in the same skillet. Add the fresh mushrooms and saute until tender, about 10 minutes. Add to the apple-vegetable mixture. Toss to combine, then season with salt and pepper.
Put the dressing mix in a large bowl. Toss with the apple-vegetable mixture, reconstituted mushrooms and walnuts. Add the mushroom liquid, 1 cup at a time, then the vegetable broth, folding it in, until the dressing is very moist but not soggy. Taste and adjust the final seasoning.
Transfer to the prepared casserole dish and bake, uncovered for about 40 minutes, until the top is brown and crispy and the dressing is heated through. If you like, check once or twice while baking. If the dressing seems to be getting too dry for your taste, drizzle with more vegetable broth or water.
Serves 10-12.
PER SERVING: 285 calories, 8 g protein, 41 g carbohydrate, 11 g fat (2 g saturated), 5 mg cholesterol, 763 mg sodium, 4 g fiber.
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Post by veggie lover on Nov 16, 2005 10:47:24 GMT -5
Tortilla Souffle Dressing
This makes good use of day-old, dried tortillas. The result is an airy souffle and a welcome light dressing with New World flavors. Use frozen corn kernels if absolutely necessary. The dish is much sweeter with fresh off-the-cob corn. Make sure you scrape off the milk from the cob. Although best out of the oven, it may be reheated.
8 ounces 5-inch corn tortillas (about 12, not hand-patted) 2 cups whole milk 2 poblano chiles 2 shallots, peeled Cornmeal or flour for dusting souffle dish 2 cups fresh corn kernels (about 4 ears fresh corn), or frozen if fresh is not available 1-1 1/2 teaspoons kosher salt 1 teaspoon freshly ground pepper 5 eggs, separated 4 tablespoons unsalted butter, at room temperature + butter for souffle dish
Separate the tortillas on a rack and let dry at room temperature overnight, or place on the rack in a 100° oven for 1 hour. Break into small pieces and soak in the milk for 2 hours, or until most of the milk is absorbed.
Grill or broil the chiles and shallots until the chiles are blistered and blackened, and shallots blister and soften. Place the chiles in a bowl and cover with a dish towel. When cool, peel, seed and cut them into 2-inch strips. Cut the shallots into small dice.
Preheat oven to 400°. Butter a 9-cup souffle dish or casserole and dust with cornmeal or flour.
Pour tortilla-milk mixture into a food processor. Add the corn kernels, salt and pepper. Process until you have a rough mixture that resembles a creamy corn soup. Taste and adjust salt and pepper. Add the yolks and butter and process slightly just to incorporate.
Whip the egg whites to stiff peaks. Pour a quarter of the egg whites into the processor and pulse for 3 seconds, or just to incorporate. Pour the mixture into the whipped egg whites and gently fold in, along with the chiles and shallots. Pour into the prepared souffle dish or casserole.
Bake for 40 minutes. A toothpick inserted in the middle should come out clean, although some prefer this a little underdone, like a souffle. When this dish is served immediately out of the oven, it resembles a souffle or a spoon bread. If allowed to cool, it falls a little, but is still delicious. When reheated, it re-inflates a little.
Serves 8-10.
PER SERVING: 185 calories, 7 g protein, 24 g carbohydrate, 8 g fat (4 g saturated), 40 mg cholesterol, 321 mg sodium, 3 g fiber.
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Port Wine Cranberry Sauce
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Post by Port Wine Cranberry Sauce on Nov 21, 2005 12:25:04 GMT -5
Port Wine Cranberry Sauce
Makes about 2 cups.
one 12 ounce package fresh cranberries 1 1/2 cups sugar 3/4 cup orange juice 1/2 cup tawny port wine 2 teaspoons grated orange peel
In a small saucepan, stir together all ingredients except orange peel. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes or until cranberries are popping and soft and the mixture is slightly thickened. Stir in orange peel.
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Post by goodcookin on Nov 21, 2005 12:28:34 GMT -5
Oyster Stuffing
Makes enough stuffing for a 14 pound turkey.
1 pound loaf of your favorite bread 4 tablespoons butter 1 cup celery, finely chopped 1 1/2 cups onions, chopped 1/4 cup fresh parsley, minced 1 tablespoon fresh sage, minced 1 tablespoon fresh thyme, minced 3/4 teaspoon sea salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon nutmeg, freshly grated 1 cup chicken stock 1 pint oysters, raw, reserve the juice
Cut the bread into crouton size pieces and toast in a 350 degree F. oven until lightly browned and dry. Set aside to cool.
In a sauté pan melt the butter and sauté the onions and celery until soft but not browned and add the herbs and salt and pepper. Remove from heat.
Put the dried bread into a large bowl and add the sautéed vegetables and the reserved oyster liquid. Stir to blend.
Add about half of the stock and blend again. Add more stock until the consistency is just right (a little drier if going into a bird, more moisture if baking in a pan). When you are happy with the consistency, add the oysters and blend, being careful not to break them up too badly. Adjust the seasoning.
If you are going to cook the stuffing in a baking dish, lightly butter the bottom and sides and cook at 350 degrees F. until just heated through to at least 145 degrees F.
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