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Post by bonnie on Nov 22, 2005 10:03:37 GMT -5
Turkey Breast with Southwestern Cornbread Dressing
Southwestern Cornbread Dressing: 5 cups cornbread, coarsely crumbled 4 English muffins, coarsely crumbled 3 mild green chilies, roasted, peeled, seeded and chopped 1 red bell pepper, roasted, peeled, seeded and chopped 3/4 cup pine nuts, toasted 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley 1-1/2 teaspoons chopped fresh basil 1-1/2 teaspoons chopped fresh thyme 1-1/2 teaspoons chopped fresh oregano 1 pound Italian turkey sausage 3 cups chopped celery 1 cup chopped onion 2 to 4 tablespoons turkey broth or water
In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme and oregano; set aside.
In large skillet over medium-high heat, sauté turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.
Combine turkey sausage mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside.
Roasted Turkey Breast: one 5 to 6 pounds bone-in turkey breast 2 tablespoons minced garlic 1/2 cup chopped fresh cilantro vegetable cooking spray as needed red and green whole peppers, for garnish
Loosen skin on both sides of turkey breast, being careful not to tear skin, leaving it connected at breast bone. Spread 1 tablespoon garlic under loosened skin over each breast half. Repeat procedure, spreading 1/4 cup cilantro over each breast half.
Place turkey on a rack in a 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray. Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into 2-quart casserole, lightly coated with vegetable cooking spray; cover and refrigerate.
Roast turkey breast, uncovered, at 325 degrees F. for 2 to 2-1/2 hours or until food thermometer registers 170 degrees F in deepest portion of breast and stuffing registers 165 degrees F. Bake stuffing casserole, uncovered, along with turkey breast during last 45 minutes.
Allow turkey breast to stand for 15 minutes before carving. Transfer to platter and garnish with red and green whole peppers.
Makes 10 to 12 servings.
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Post by amirah on Oct 4, 2006 13:36:13 GMT -5
ww Pecan Pie
POINTS® Value | 7 Servings | 8 Preparation Time | 20 min Cooking Time | 45 min Level of Difficulty | Moderate
cakes | This is a deliciously gooey but low-fat dessert.
8 sheet phyllo dough 4 sprays cooking spray, or enough to coat dough 3/4 cup pecan halves, chopped lengthwise into 3 pieces each 4 medium egg white(s), lightly beaten 1/3 cup light corn syrup 2/3 cup unpacked brown sugar, firmly packed 6 Tbsp reduced-calorie margarine, melted
Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you're covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.
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Post by amirah on Oct 4, 2006 13:37:09 GMT -5
ww Praline Pumpkin Cake
POINTS® Value | 5 Servings | 16 Preparation Time | 15 min Cooking Time | 60 min Level of Difficulty | Easy
desserts | Take a break from traditional pumpkin pie and complete your Thanksgiving meal with this scrumptious pecan-topped pumpkin cake.
1 sprays cooking spray 15 oz canned pumpkin 12 oz fat-free evaporated milk 1/4 cup fat-free egg substitute 1/2 cup sugar 4 tsp pumpkin pie spice 18 1/4 oz unprepared white cake mix, 1 package 1/2 cup pecan halves, chopped 1/4 cup reduced-calorie margarine, melted
Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.
Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.
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Post by goodcookin on Oct 13, 2006 8:27:59 GMT -5
Cranberry Date Bars
Makes 3 dozen bars.
1 6-ounce package sweetened dried cranberries 1 8-ounce package chopped dates 1/2 cup water 1 teaspoon vanilla extract 1 cup whole wheat flour 1 cup all-purpose flour 2 cups old fashioned oats 1 cup brown sugar, packed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter 1/2 cup margarine
Frosting, (optional):
1 cup powdered sugar 1 to 2 tablespoons orange juice 1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F.
In a saucepan over low heat, simmer cranberries, dates and water, stirring constantly. Simmer until all water is absorbed, remove from heat. Stir in 1 teaspoon of vanilla, set aside.
In a medium bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking soda and salt. Stir in butter or margarine until well blended.
Put half of the flour mixture into ungreased 9 x 13-inch pan, bake in oven for 8 minutes. Spoon cranberry/date mixture over crust, sprinkle with remaining flour mixture, pat gently.
Bake 20 to 25 minutes or until lightly browned, cool. If desired, drizzle with frosting.
Fruit Variations:
Dried, chopped apricots, cherries or apples can be substituted for the dried cranberries and dates.
1 12-ounce package of fresh cranberries can be substituted for the dried cranberries and dates. Simmer cranberries and 2 tablespoons water in saucepan over low heat, stirring occasionally until cranberries have popped.
Source: Wheat Foods Council
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Post by goodcookin on Oct 24, 2006 11:23:06 GMT -5
Pumpkin Cheesecake in a Gingersnap Crust
Looking for something different for the holidays? This pumpkin cheesecake is absolutely phenomenal. It has a pumpkin cheesecake filling with a vanilla cheesecake top layer. The crust is made with gingersnaps which complements the spicy pumpkin filling perfectly. If you are not in love with gingersnaps, substitute vanilla wafers for the crumbs.
This scrumptious cheesecake is best made the night before so that it can thoroughly chill in the refrigerator. (Of course, that is one less thing you have to do on the day of the dinner.) You will need a nine or ten-inch springform pan for this recipe. (The nine-inch size is perfect.)
For the crust: 1 1/2 cups crushed gingersnaps 1/2 cup finely chopped nuts 1/4 cup brown sugar 4 tablespoons butter, melted
For the filling: 3 8-ounce packages of cream cheese 3 large eggs 3/4 cup granulated sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 1/3 cup pumpkin puree 1/4 cup whipping cream or yogurt 1/2 teaspoon allspice 1/2 tablespoon cinnamon
Preheat the oven to 350 F.
Crush the gingersnaps. Mix the crumbs with the nuts, brown sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.
Mix the cream cheese, eggs, granulated sugar, salt, and vanilla together with your stand-type mixer using the whisk attachment. Beat until smooth and fluffy, six to eight minutes. Set about 1 1/2 cups of the mixture aside for the topping.
To the remaining filling, add the pumpkin, whipping cream or yogurt, and spices. Beat until well-mixed. Pour the filling into the prepared crust. Carefully spoon the set-aside topping over the top of the pumpkin-cheesecake filling. Bake for 70 to 80 minutes or until the top starts to brown and the center of the cake is just barely jiggly. Let the cake cool in the pan on a wire rack for ten minutes.
Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours before serving.
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Post by goodcookin on Nov 9, 2006 13:21:25 GMT -5
Creamed Onions
16 small white onions 1 pint whipping cream 8 Tbsp flour 1/2 tsp cayenne pepper 1/2 cup butter 1 tsp salt
Peel the onions and parboil in 1 1/2 cup water in a covered casserole in the microwave, then drain and reserve liquid. Make a white sauce by mixing thoroughly and heating remaining ingredients slowly in a medium saucepan, adding a little of the onion cooking water to a thin consistency. Pour over onions in casserole and bake at 325 F until bubbly.
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Post by goodcookin on Nov 9, 2006 13:22:54 GMT -5
Cider-Glazed Sweet Potatoes with Cranberries
2 large sweet potatoes, peeled and cut into 1-inch chunks 1 1/2 cup apple cider or apple juice 1/4 cup (packed) golden brown sugar 2 Tbsp butter 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice 1/2 cup dried cranberries
Boil sweet potatoes in a large pot of salted water until halfway cooked (when a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)
Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.)
When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.
Makes 6 servings.
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Post by amirah on Nov 13, 2006 13:50:01 GMT -5
ww Pumpkin Spice Cheesecake Bars
POINTS® Value | 3 Servings | 18 Preparation Time | 18 min Cooking Time | 30 min Level of Difficulty | Moderate
desserts | Serve these rich, creamy bars with a hot cup of mulled cider for a perfect holiday treat. Bake and refrigerate for up to three days before serving.
1 sprays cooking spray 9 whole reduced-fat cinnamon graham crackers 3 Tbsp butter 16 oz fat-free cream cheese 1 cup sugar 2 cup fat-free sour cream 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground cloves 3 large egg(s) 1 cup canned pumpkin
Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)
Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.
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Post by amirah on Nov 13, 2006 13:50:45 GMT -5
ww Baked, Mashed Sweet Potatoes with Pineapple
POINTS® Value | 1 Servings | 8 Preparation Time | 3 min Cooking Time | 40 min Level of Difficulty | Easy
side dishes | Baking the sweet potatoes concentrates their natural sweetness. Couple that with naturally sweet pineapple and you've got a delicious, 2-ingredient Thanksgiving side dish.
1 large sweet potato(es), washed and dried 15 1/4 oz canned pineapple, packed in juice, crushed, drained
Preheat oven to 400ºF.
Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more.
Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving.
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Post by goodcookin on Nov 15, 2006 19:15:18 GMT -5
Wild Rice with Chestnuts and Dried Cranberries
ACTIVE TIME: 20 MIN TOTAL TIME: 2 HRS SERVES: 8
2 cups wild rice (3/4 pound), rinsed Salt 4 tablespoons unsalted butter 1 1/2 cups vacuum-packed chestnuts (9 ounces), coarsely chopped 3 large scallions, thinly sliced 1 1/2 cups low-sodium chicken broth 3/4 cup dried cranberries Freshly ground pepper 2 tablespoons chopped flat-leaf parsley
In a large saucepan, cover the wild rice with 2 inches of water and bring to a boil. Boil for 5 minutes, then remove from the heat and let stand for 1 hour. Drain and rinse well.
In a large saucepan of boiling salted water, cook the rice until tender and many of the grains have split, about 30 minutes. Drain well. Wipe out the saucepan.
Melt the butter in the saucepan. Add the wild rice, chestnuts and all but 2 tablespoons of the scallions and cook over moderate heat for 2 minutes. Add the broth and cranberries and cook, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in the parsley and reserved scallions and season with salt and pepper. Transfer to a bowl and serve.
MAKE AHEAD The wild rice can be refrigerated overnight and reheated.
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Post by goodcookin on Nov 15, 2006 19:17:02 GMT -5
Whipped Sweet Potatoes with Crispy Shallots
SERVES: 10
5 pounds medium to large sweet potatoes 1 stick (4 ounces) unsalted butter, at room temperature 1/2 teaspoon ground cardamom Salt and freshly ground white pepper Vegetable oil, for frying 3/4 pound shallots, thinly sliced
Preheat the oven to 400°. Pierce the sweet potatoes with the tip of a knife and bake for about 40 minutes, or until tender. Turn the oven down to 250°.
Slit the skins and scoop the potatoes into a large bowl. Add the butter and cardamom and beat with an electric mixer at low speed until smooth and fluffy. Season with salt and white pepper. Transfer to a serving dish and keep warm.
In a large deep skillet, heat 1 inch of oil until shimmering. Add half of the shallots and fry over moderate heat, stirring, until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the shallots to paper towels. Sprinkle with salt. Repeat with the remaining shallots. Scatter the shallots over the sweet potatoes and serve.
MAKE AHEAD The recipe can be prepared 1 day ahead. Store the shallots in an airtight container. Rewarm and rewhip the potatoes; recrisp the shallots in the oven if necessary.
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Post by goodcookin on Nov 20, 2006 13:08:00 GMT -5
Roast Turkey With Grand Marnier Apricot Stuffing
Makes 12 servings
1 turkey, 21 to 24 pounds 2 oranges cut in half 1 teaspoon dried thyme salt and pepper to taste 2 cups butter, room temperature
Stuffing: 1 cup diced, dried apricots 1 1/2 cup Grand Marnier, divided turkey liver and heart 1 cup unsalted butter, divided 2 cups coarsely chopped celery 1 large yellow onion, chopped 1 pound bulk pork sausage 1 pound herb stuffing mix 1 cup slivered almonds 2 cups chicken stock 1/2 teaspoon dried thyme salt and pepper to taste
Make the stuffing. Preheat oven to 450 degrees F.
Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities. Spoon the stuffing loosely into the cavities. Set aside any extra stuffing.
Sew up the cavities or close with small trussing skewers. Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme and salt and pepper to taste. Spread the butter all over the turkey.
Turn breast-side up in the pan and cover the pan with aluminum foil. Place turkey in the oven and reduce heat to 325 degrees F. Roast for 3 hours.
Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, or an instant-read thermometer in the thickest part of the thigh reads 165 degrees F, about 2 more hours.
Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes. Let turkey stand, covered with foil for 15 to 20 minutes before carving.
Grand Marnier Apricot Stuffing:
Place the apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside.
Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and onion and sauté for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove and add to the celery mixture.
Add the stuffing mix, apricots with liquid and almonds. Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and pepper to taste.
Enough for a 21 to 24 pound turkey.
Adapted from Silver Palate Good Times Cookbook.
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Post by goodcookin on Nov 24, 2006 19:28:43 GMT -5
New England Oyster Dressing
Makes 8 servings
2 cups celery, finely chopped 2 cups onion, finely chopped 1 cup margarine 1 teaspoon salt 1 teaspoon lemon-pepper seasoning 1 teaspoon poultry seasoning 1 teaspoon lemon juice 1/4 teaspoon mace 1/4 teaspoon dried tarragon 2 pints fresh oysters with liquor, undrained, cut into 1-inch pieces 16 slices dried bread, cubed
In a large skillet, over medium-high heat, sauté celery and onion in margarine until tender. Add salt, lemon-pepper, poultry seasoning, lemon juice, mace, tarragon and oysters in liquor. Reduce heat, cover skillet and simmer 10 minutes, or until edges of oysters just begin to curl.
In a large bowl, combine oyster mixture and bread cubes. Mix well. Spoon dressing into lightly greased 2-quart casserole dish. Bake, uncovered, at 325 degrees F for 25 minutes. Serve immediately.
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Post by bonnie on Nov 25, 2006 1:05:27 GMT -5
Cranberry-Jalapeño Relish
1 large orange, well scrubbed, unpeeled and cut into 8 sections 2 cups whole cranberries, washed 2 teaspoons fresh ginger, peeled and grated 2 teaspoons fresh cilantro 2 teaspoons jalapeño chile, coarsely chopped maple syrup, to taste
Using the pulse action, coarsely chop orange zest and pulp, cranberries, ginger, cilantro and jalapeño in a food processor or blender. Do not purée.
Turn into a mixing bowl and add maple syrup. Mix well. Cover and refrigerate, for at least 30 minutes, before serving.
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Post by goodcookin on Nov 4, 2007 14:21:15 GMT -5
Deep Fried Turkey
Ingredients:
* 1 ea. 11-14 lb. whole turkey
Marinade:
* 2/3 c Wishbone Italian Dressing * 1/3 c sherry the real stuff not cooking sherry * 2 teas garlic powder * 3 teas lemon pepper * 1 teas onion powder * 2 teas cayenne pepper * 5 gal peanut oil
Mix all the marinade ingredients well, strain through a fine strainer and place in an injection syringe. Inject the marinade into all parts of the bird. Place the bird in a large plastic bag and allow to disperse throughout the bird for at least 2 hrs. Turn the bag and massage the bird from time to time.
Optionally you can make a rub of the dry ingredients and rub over the surface of the bird after the first hour of marinating.
Preheat the cooking oil in a kettle large enough to hold the entire bird and peanut oil, to 350-375. Tie the legs of the bird together with wire. It helps hold the bird together and provides a way to lift it in and out of the oil. Pat the bird dry inside and out.
Carefully place the bird into the oil and fry 3 1/2- 4 min per lb. You should carefully time your cooking as each cooker has it's own peculiarities. The resulting bird is tender, tasty, very juicy and crispy skin.
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