Groupings, Personal Space, Garden Art, and Color forum: Favorite Recipes 2

 
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ImageSharon
Nov 12, 2015 9:25 AM CST
Name: Sharon
Kentucky
That looks and reads like a really good cake, Nancy. Soon as my aches and muscle cramps calm down I'll try to remember to put the recipe you mentioned here, takes me a little while to feel human in the mornings
Imagemcash70
Nov 12, 2015 10:05 AM CST
Name: Margaret
BC, Can.
That's a good link Nancy, quite a few versions of the Magic cake. Drooling
Imagenap
Nov 12, 2015 10:09 AM CST
Name: Nancy
Buffalo NY
I want to try the lemon. And the butterscotch. Drooling

(And the chocolate.)
Imagecritterologist
Nov 20, 2015 10:13 AM CST
Name: Critter (Jill)
MD
Turkey Time!

I decided I needed to roast one ahead of time if we wanted those yummy leftovers, since we'll have lots of people eating up the T-day bird. I make soup, tex-mex mole', other things, so we never have trouble using up leftovers. Even with just 3 of us, I roast a turkey every so often, and I do a big one -- if you're going to roast a turkey, go big!

Locally, turkeys are as low as 59 cents per pound... I got a nearly 25 pound one at Wegmans last weekend, let it thaw in a bucket of water on the deck, and roasted it a week ago. I know y'all are accomplished turkey-ists, but I thought I'd share my best tips anyway, since this turkey turned out exceptionally well!

1. Rub down the turkey with lemon juice (bottled) and salt, inside and out. Be generous; you're scrubbing not seasoning. Rinse a bit & pat dry.

2. Season the turkey UNDER the skin. Loosen the skin (just work your hand under it, tearing the connections with your fingers... not a pleasant job, but so worth it), and either put a layer of dressing underneath or slather it with applesauce mixed with lots of herbs. For my big turkey, I used nearly a cup of applesauce, 1/4 cup of "bouquet garni" dried herbs, 1 tablespoon each garlic powder and "California seasoned pepper" (if using straight ground black pepper, reduce to a generous teaspoon). This will moisten, flavor, and tenderize the meat.

3. Either stuff the turkey with dressing or fill the cavity with something tasty -- apples, onions, carrots -- they can be elderly things from the back of your veggie bin. Tie up the turkey to keep these things inside, and also tie around the bird to keep the wings and legs close to the body so they don't burn.

4. Don't roast with the breast up the whole time... the breast only needs to reach 160 degrees, while the thighs need to get to 180... if you cook the bird breast side up, you'll get dry overcooked white meat. I've cooked it breast side down for the first 1 1/2 to 2 hours and then flipped it... but this time I found an even better way!

Put the turkey ON ITS SIDE in the roasting pan, with one leg facing up. Roast at 375 degrees for the first hour (45 minutes if it's under 16 pounds), then TURN the turkey onto its other side (other leg facing up) and roast for another hour. Now TURN the turkey again so it's breast side up (the "normal" way), reduce the temperature to 325 degrees and stick a thermometer deep into the thigh. When the thigh meat reaches 170, remove the turkey from the oven. (The temperature will continue to rise while the turkey rests.)

Since the turkey doesn't roast breast side down, it doesn't get a squashed shape, and the breast meat doesn't "stew" in the drippings (I don't always bother with a rack). Turn the turkey with your hands, not with those big turkey forks that lead to disastrous slips. Several layers of paper towel or silicone potholders work to protect your hands.

Better yet, get a silicone "sling" that goes under the bird and has handles on each end. I just learned about those and ordered one from Amazon, currently on a great sale with a bonus thermometer: http://www.amazon.com/Maverick-Silicone-Roasting-Thermometer...

5. For fabulous flavor and the best gravy you ever tasted, don't just baste with pan juices... every 20 minutes or so, pour some WHITE WINE on the bird. Chardonnay is a good choice, but we've switched to Domaine de Pouy. Be generous and use up half to 3/4 of the bottle. The rest is for the cook - or for the soup stock.
Circles of Support for Breast Cancer
I'm learning to dance in the rain! Thank you, Sally & Chris.
ImageHemophobic
Nov 20, 2015 10:57 AM CST
Name: Angie
Concord, NC (zone 7)
Jill, One suggestion I have is not to stuff the turkey with dressing as this is a breeding ground for bad things. Bake the
dressing separately in a baking pan and serve with the bird.

Even though we're traveling to have Thanksgiving with my sister and family members, I'm still roasting a turkey breast
for those wonderful turkey sandwiches, which is probably one of the best things about this day!

For my contribution to the meal, I'm making a caramel layer cake, hash brown potato casserole, sweet potato casserole and maybe some
of those pecan tassies I posted earlier. Sister's doing the bird and pumpkin pie, Mother's doing deviled eggs, cranberry salad and
SIL's bringing corn and green beans. We'll all be more stuffed as well! Gallons of coffee will wash it all down.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

Imagecritterologist
Nov 20, 2015 11:05 AM CST
Name: Critter (Jill)
MD
I confess, I vastly prefer the flavor and texture of in-bird stuffing. You can safely put stuffing under the skin, though, and you can also shove the thermometer into the middle of the turkey (between its ribs) and make sure the stuffing registers 160 or higher... If we're not sure, we scoop it out of the turkey and cook it a bit longer in a casserole dish.

Do you top your sweet potatoes with nuts, marshmallows, brown sugar, all of the above?
Circles of Support for Breast Cancer
I'm learning to dance in the rain! Thank you, Sally & Chris.
ImageHemophobic
Nov 20, 2015 11:15 AM CST
Name: Angie
Concord, NC (zone 7)
A nut/brown sugar mixture, no marshmallows. Your turkey sounds divine!
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

Imagevic
Nov 20, 2015 11:31 AM CST
Name: Vicki
North Carolina
I've been brining our turkey using Alton Brown's recipe for the past few years. Yours sounds wonderful Jill and I will try your tips and tricks.

Angie, your Thanksgiving meal sounds so yummy.

I have 3 slabs of noodle dough rolled out and drying for noodles on Thursday. I'll cut them when dry and put them in the freezer. I'll make pie dough ahead and freeze too.

I buy wings and neck separate and tomorrow, I'll boil those along with garlic, onion, celery, carrots, spices, refrigerate the broth, skim the fat, and that will be gravy. I use the broth from the turkey for the noodles.
Imagenap
Nov 20, 2015 11:32 AM CST
Name: Nancy
Buffalo NY
I too want my stuffing cooked inside the bird. It's moister, tastier and in all my years of cooking for Thanksgiving, no one has ever gotten sick. So while I know you're right, Angie, I'll take my chances.
ImageHemophobic
Nov 20, 2015 12:10 PM CST
Name: Angie
Concord, NC (zone 7)
To each his own, Nancy, and I know your dinner will be wonderful.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

ImageDaylilyOma2
Nov 20, 2015 5:11 PM CST
Name: DaylilyOma2
OH
Be a good day maker! Smile!
I guess I am showing my age. This year I have chosen to buy a turkey breast from our wonderful meat market. They have not been shot up with a bunch of junk nor fed junk.
Really good meat.
Oma
ImageMaryE
Nov 20, 2015 9:15 PM CST
Name: Mary
The dry side of Oregon
Be yourself, you can be no one else
Tonight I made a very good soup. This is another of those "not a recipe" recipes.

A small onion, chopped
2 cloves of garlic, chopped
fry this in a little olive oil
Peel and dice 3-4 potatoes
Add about 1/2 tsp salt, or more, depending on your taste.
Cut up or crumble about half a pound of italian sausage into the potato pot. (My sausage was in links so I cut it into 1/2 inch slices). Add the garlic and onions. If you like some zip, add a dried hot pepper and let it all simmer in enough water to cover everything until the sausage and potatoes are cooked. You might need to add more water because this IS going to be soup! If the potatoes start to come apart, they will thicken it.
Chop a few kale leaves and add them. Stir to get all the kale under the liquid. Simmer about 5 minutes, just long enough to wilt the kale but not enough to change the color much. It looks pretty and it is very good. If the hot pepper has made it zippy enough for you, remove it before you store any leftovers.
Of all the things I've lost, I miss my mind the most.
More ramblings at http://thegatheringplacehome.myfastforum.org/forum54.php
ImageSharon
Nov 20, 2015 9:18 PM CST
Name: Sharon
Kentucky
The soup sounds wonderful, Mary, even I could eat Italian sausage in a potato soup like that.
ImageHemophobic
Nov 21, 2015 8:43 AM CST
Name: Angie
Concord, NC (zone 7)
That does sound delectable, Mary. A good, hearty soup for a cold winter day.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

ImageHemophobic
Nov 21, 2015 12:05 PM CST
Name: Angie
Concord, NC (zone 7)
Time for some chili con carne and beans. Here's my recipe:

I medium onion, chopped fairly finely but not minced
2 cloves garlic, minced
1 lb. ground round
1 quart pinto beans with bean liquor
1 28-oz. can crushed tomatoes
1 14.5-oz. can petite diced tomatoes
3 tablespoons chili powder (or to taste. We like ours on the spicy side)
1 tablespoon salt (adjust to taste)
2 bay leaves
parsley
basil

In Dutch oven, saute onions in 2 tablespoons EVOO until translucent. Add garlic but do not brown. Add ground round and sauté
until nice and brown. Add rest of ingredients and simmer for at least 30 mins. The longer it simmers, the better the flavor.

Remove bay leaves before serving in large bowls. If desired, garnish with taco mix grated cheese and sour cream. Chopped green
onions, jalapenos and green peppers are also nice garnishes.

I serve sliced French bread or baguettes with this, along with softened butter. Toasted French bread is also delicious.

This will be dinner tonight after my little one marches in our local Christmas parade. She'll be chilled to the bone and it will warm
her up nicely.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

ImageArleneB
Nov 21, 2015 1:46 PM CST
Name: Arlene
Grantville, GA
, Your recipe is very much like the Zuppa deTuscany from Olive Garden. And a little bit of milk or cream at the end and you've got thin and a little bit of milk or cream at the end and you got the same soup
ImageHemophobic
Dec 3, 2015 8:19 AM CST
Name: Angie
Concord, NC (zone 7)
Here's my own take on Bertolli's Chicken Florentine:

8 oz. Penne Regata pasta or bow-tie pasta
6 strips boneless, skinless chicken tenders, cut into 1" chunks
1 teaspoon minced garlic
5 oz. baby spinach
1 cup heavy cream
4 tablespoons butter
salt and pepper to taste

Cook pasta according to directions until tender or al dente, according to your preference, and drain.

In large saucepan, saute chicken in small amount of vegetable oil until done. Add garlic to pan, then
add drained pasta, cream, butter, spinach and salt and pepper. Simmer on low until spinach is wilted
and mixture is heated throughout. Serve with salad and bread.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace

Imagevic
Dec 3, 2015 9:15 AM CST
Name: Vicki
North Carolina
YUM Hurray!
ImageElena
Dec 3, 2015 4:45 PM CST
Name: Elena
Middle Tennessee
Sounds super delicious. Can't wait to try it.
ImageArleneB
Dec 20, 2015 9:13 PM CST
Name: Arlene
Grantville, GA
CRANBERRY NUT SWIRLS

1/2 c. Butter, softened
3/4 c. Sugar
1 egg
1 tsp. vanilla
1 1/2 c. Flour
1/4 tsp. baking powder
1/4 tsp. salt

1/2 c. Finely chopped cranberries (fresh or frozen. I used food processor)
1/2 c. Finely chopped walnuts
1 T. Grated orange peel

3 T. Brown sugar
2 t. Milk

Cream butter and sugar. Add egg and vanilla. Sift together flour, salt and bk. powder. Stir into creamed mixture. Chill at least one hour.

Mix cranberries, walnuts and orange peel.

Roll chilled dough to 10" x 10" square. Mix brown sugar and milk and spread over dough. Spread with cranberry mixture and roll up tightly. Wrap in waxed paper and freeze or chill several hours.

Cut roll into 1/4" slices and place on well greased sheets (I sometimes use parchment paper). Bake at 375 for 14-15 min. But adjust according to your oven.

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