Red Turkey Enchiladas by Ellie Collins
Put 3 Tbsp of oil in pan and get HOT
Add 3 Tbsp of flour- mix up good
Add 3 Tbsp red chili powder- mix good
Add 2 c. chicken broth (or water)
Add garlic salt/powder and ground pepper to taste.
Put corn tortillas in hot oil for a few sec on each side.
Put beans/cheese and turkey (or meat) in corn tortillas, wrap up and put in dish.
Put sauce on top and top with cheese. (Don't put sauce in tortillas- makes it soggy)
Bake at 350 uncovered for 20-30 minutes.
Showing posts with label Thanksgiving Meal. Show all posts
Showing posts with label Thanksgiving Meal. Show all posts
Tuesday, December 7, 2010
Tuesday, November 23, 2010
Quick Frozen Pumpkin Pie
Frozen Pumpkin Pie from Tamera Westhoff
2 prepared graham cracker pie crusts
1 can of pumpkin
1 heaping T Pumpkin Pie Spice
Half gallon container of vanilla ice cream (or frozen yogurt)
1 can of pumpkin
1 heaping T Pumpkin Pie Spice
Half gallon container of vanilla ice cream (or frozen yogurt)
Mix ingredients together and spoon into the pie crusts, then freeze. Great with cool whip!
Friday, January 15, 2010
Pumpkin Cheesecake
Pumpkin Cheesecake by Miriam Webb
Crust:
1 ½ cup graham cracker crumbs (1 pkg.)
¼ cup sugar
1/3 cup butter
Combine and fill bottom and 1” up side of 9” spring-form pan. Bake at 350 for 6-8 minutes. Then cool. (Do not brown.)
Cheesecake:
3 pkg. cr. cheese
1 cup sugar
¼ cup brown sugar
Beat until fluffy.
1 ¾ cup pumpkin
2 eggs
2/3 cup evaporated milk
Add and beat.
2 TBS cornstarch
1 ¼ tsp. cinnamon
½ tsp. nutmeg
Add and beat. Pour into pan and bake at 350 for 55-60 minutes – until edges set and center moves slightly.
Topping:
2 cups sour cream (16 oz) at room temp
¼ - 1/3 cup sugar
1 tsp. vanilla
Mix and spread over cheesecake.
Bake at 350 for 8 minutes. Cool.
Chill for several hours (overnight).
Crust:
1 ½ cup graham cracker crumbs (1 pkg.)
¼ cup sugar
1/3 cup butter
Combine and fill bottom and 1” up side of 9” spring-form pan. Bake at 350 for 6-8 minutes. Then cool. (Do not brown.)
Cheesecake:
3 pkg. cr. cheese
1 cup sugar
¼ cup brown sugar
Beat until fluffy.
1 ¾ cup pumpkin
2 eggs
2/3 cup evaporated milk
Add and beat.
2 TBS cornstarch
1 ¼ tsp. cinnamon
½ tsp. nutmeg
Add and beat. Pour into pan and bake at 350 for 55-60 minutes – until edges set and center moves slightly.
Topping:
2 cups sour cream (16 oz) at room temp
¼ - 1/3 cup sugar
1 tsp. vanilla
Mix and spread over cheesecake.
Bake at 350 for 8 minutes. Cool.
Chill for several hours (overnight).
Pumpkin Spiced and Iced Cookies
Pumpkin Spiced and Iced Cookies
2 ¼ cups flour
1 ½ tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened
1 cup sugar
15 oz can solid pack pumpkin
2 eggs
1 tsp vanilla
2 cups chocolate chips
1 cup walnuts, chopped
Combine flour, spice, powder, soda and salt. Beat butter and sugar until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate and nuts. Drop by TBS onto greased baking sheets. Bake in 375 oven for 15-20 minutes or until edges are lightly browned. Let stand for 5 minutes. Cool completely.
Drizzle or spread with vanilla glaze:
1 cup powdered sugar
1 ½ TBS milk
½ tsp vanilla
2 ¼ cups flour
1 ½ tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened
1 cup sugar
15 oz can solid pack pumpkin
2 eggs
1 tsp vanilla
2 cups chocolate chips
1 cup walnuts, chopped
Combine flour, spice, powder, soda and salt. Beat butter and sugar until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate and nuts. Drop by TBS onto greased baking sheets. Bake in 375 oven for 15-20 minutes or until edges are lightly browned. Let stand for 5 minutes. Cool completely.
Drizzle or spread with vanilla glaze:
1 cup powdered sugar
1 ½ TBS milk
½ tsp vanilla
Yummy Crescent Rolls
Yummy Crescent Rolls THE BEST ROLLS YOU’VE EVER TASTED!
Mix and Set Aside:
2 pkg. yeast softened in ½ cup warm water
Mix:
2 cups milk/water scalded
½ cup sugar
½ cup shortening
2 tsp salt
Add 3 cups flour.
Add 2 eggs and yeast mixture, along with at least 4 cups flour (I like to do ½ wheat).
Knead 3-5 minutes. Set in greased bowl until double (cover with a damp dishcloth). Punch down and divide into 4 separate balls. Roll out to ¼ inch thickness and brush with butter. Use a pizza cutter and cut into 8 triangles ( 12 inch circle). Roll up dough from the outside. Set on cooking sheets; cover and let rise until double. Cook in 400 oven for 12-18 minutes or until golden. (Makes 30+.)
Mix and Set Aside:
2 pkg. yeast softened in ½ cup warm water
Mix:
2 cups milk/water scalded
½ cup sugar
½ cup shortening
2 tsp salt
Add 3 cups flour.
Add 2 eggs and yeast mixture, along with at least 4 cups flour (I like to do ½ wheat).
Knead 3-5 minutes. Set in greased bowl until double (cover with a damp dishcloth). Punch down and divide into 4 separate balls. Roll out to ¼ inch thickness and brush with butter. Use a pizza cutter and cut into 8 triangles ( 12 inch circle). Roll up dough from the outside. Set on cooking sheets; cover and let rise until double. Cook in 400 oven for 12-18 minutes or until golden. (Makes 30+.)
Turkey/Gravy Recipes
TURKEY 101
Serves 12 to 14
1 twenty-pound fresh whole turkey, giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter, at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
Stuffing (recipe follows)
1 parsnip, peeled and quartered
1 onion, peeled and quartered
2 stalks celery, cut into 4-inch pieces
2 carrots, peeled and cut into 4-inch pieces
1 small head celeriac (about 1 pound), peeled and quartered
1 white turnip, peeled and cut into small wedges
1. Remove turkey from refrigerator, and let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
3. Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably—do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
4. In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper.
5. Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack.
6. After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook 1 more hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
7. After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees.
8. When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make the gravy using the vegetables, while the turkey rests.
GRAVY 101
Makes 3 cups
Turkey Stock
1 1/2 cups Madeira
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoons salt
1/8 teaspoon coarse ground pepper
1. Transfer roasted turkey to a large platter. Pour juices from pan into fat separator. Set aside for about 10 minutes. Separate, reserving fat.
2. Heat the turkey stock in a medium saucepan over low heat. Place roasting pan over medium high heat. Pour Madeira into roasting pan, let bubble (increase heat if necessary), and scrape bottom and sides of pan with wooden spoon to dislodge cooked-on bits. Remove liquid from pan, and reserve with pan juices from fat separator. Return 1/4 cup reserved fat to roasting pan, sprinkle flour into pan, and cook over low heat 2 to 3 minutes.
3. Slowly whisk heated stock and reserved pan juices into fat and flour mixture. Increase heat to medium high. Add rosemary, and season with salt and pepper. Cook until gravy is thick and coats the back of a spoon, 10 to 15 minutes.
5. Strain gravy from pan through a very fine sieve. Adjust seasoning. Keep warm in heatproof bowl over a pan of simmering water, or serve immediately.
CARVING A TURKEY
1. When the turkey is roasted, remove it from the oven, and let it rest for about 20 minutes before carving.
2. Using two forks, carefully transfer the turkey to a platter or carving board. Then, remove the trussing string by untying the bow or cutting through the string with a sharp knife.
3. Using the tip of your knife, find the drumstick joint, and cut through. Transfer to a heated platter. Repeat with other drumstick. Remove stuffing from the neck cavity.
4. Don’t carve more white meat than you will be using. It has a tendency to dry out, but it will remain moist if left uncarved.
5. Slice meat thinly from one side of the breast, starting from the neck end, trying to retain some skin on each slice. Then slice meat from other side of the breast.
6. Using your knife point to cut through the joint, remove both thighs from the turkey, keeping the skin in place. Remove each wing from the turkey using the same method, and transfer to the platter.
7. Transfer remaining stuffing from the body cavity of the turkey to a bowl or platter.
Serves 12 to 14
1 twenty-pound fresh whole turkey, giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons unsalted butter, at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
Stuffing (recipe follows)
1 parsnip, peeled and quartered
1 onion, peeled and quartered
2 stalks celery, cut into 4-inch pieces
2 carrots, peeled and cut into 4-inch pieces
1 small head celeriac (about 1 pound), peeled and quartered
1 white turnip, peeled and cut into small wedges
1. Remove turkey from refrigerator, and let stand for 2 hours at room temperature.
2. Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
3. Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably—do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
4. In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper.
5. Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack.
6. After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook 1 more hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
7. After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees.
8. When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make the gravy using the vegetables, while the turkey rests.
GRAVY 101
Makes 3 cups
Turkey Stock
1 1/2 cups Madeira
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoons salt
1/8 teaspoon coarse ground pepper
1. Transfer roasted turkey to a large platter. Pour juices from pan into fat separator. Set aside for about 10 minutes. Separate, reserving fat.
2. Heat the turkey stock in a medium saucepan over low heat. Place roasting pan over medium high heat. Pour Madeira into roasting pan, let bubble (increase heat if necessary), and scrape bottom and sides of pan with wooden spoon to dislodge cooked-on bits. Remove liquid from pan, and reserve with pan juices from fat separator. Return 1/4 cup reserved fat to roasting pan, sprinkle flour into pan, and cook over low heat 2 to 3 minutes.
3. Slowly whisk heated stock and reserved pan juices into fat and flour mixture. Increase heat to medium high. Add rosemary, and season with salt and pepper. Cook until gravy is thick and coats the back of a spoon, 10 to 15 minutes.
5. Strain gravy from pan through a very fine sieve. Adjust seasoning. Keep warm in heatproof bowl over a pan of simmering water, or serve immediately.
CARVING A TURKEY
1. When the turkey is roasted, remove it from the oven, and let it rest for about 20 minutes before carving.
2. Using two forks, carefully transfer the turkey to a platter or carving board. Then, remove the trussing string by untying the bow or cutting through the string with a sharp knife.
3. Using the tip of your knife, find the drumstick joint, and cut through. Transfer to a heated platter. Repeat with other drumstick. Remove stuffing from the neck cavity.
4. Don’t carve more white meat than you will be using. It has a tendency to dry out, but it will remain moist if left uncarved.
5. Slice meat thinly from one side of the breast, starting from the neck end, trying to retain some skin on each slice. Then slice meat from other side of the breast.
6. Using your knife point to cut through the joint, remove both thighs from the turkey, keeping the skin in place. Remove each wing from the turkey using the same method, and transfer to the platter.
7. Transfer remaining stuffing from the body cavity of the turkey to a bowl or platter.
Rachel’s Holiday Stuffing/Dressing
Rachel’s Holiday Stuffing/Dressing
3 Stove-top stuffing bags (made as recipe calls for)
1 lb sausage, browned
4 apples, peeled & chopped and treated with lemon juice
6-8 stalks celery, sliced
2 onions, chopped
1 ½ lb mushrooms, sliced
1 cup parsley, chopped (optional)
Optional: Dried cranberries or bing cherries
Brown sausage and prepare other ingredients while making the stove-top. Once stove-top is done, immediately mix in other ingredients, cover and let sit for a few minutes. So easy and so good!!!
3 Stove-top stuffing bags (made as recipe calls for)
1 lb sausage, browned
4 apples, peeled & chopped and treated with lemon juice
6-8 stalks celery, sliced
2 onions, chopped
1 ½ lb mushrooms, sliced
1 cup parsley, chopped (optional)
Optional: Dried cranberries or bing cherries
Brown sausage and prepare other ingredients while making the stove-top. Once stove-top is done, immediately mix in other ingredients, cover and let sit for a few minutes. So easy and so good!!!
Thursday, January 14, 2010
Julie’s Thanksgiving Yams & Apples
Julie’s Thanksgiving Yams & Apples Julie Berry 2000
3 large or 5-6 medium yams (skins on)
4-5 apples (any kind would be great, but Golden Delicious are especially good)
Sauce:
2 cups water (1 cup could be OJ if desired)
¼ cup butter
1 cup brown sugar
4 TBS cornstarch
½ tsp salt
Cook Yams in water until tender. Cool to handle. Skin yams. Cut into pieces and put in baking dish. Peel and slice apples into same dish. Mix and cook sauce until thick, pour over yams and apples. Sprinkle with cinnamon. Bake 45 minutes at 350 degrees until apples are cooked.
3 large or 5-6 medium yams (skins on)
4-5 apples (any kind would be great, but Golden Delicious are especially good)
Sauce:
2 cups water (1 cup could be OJ if desired)
¼ cup butter
1 cup brown sugar
4 TBS cornstarch
½ tsp salt
Cook Yams in water until tender. Cool to handle. Skin yams. Cut into pieces and put in baking dish. Peel and slice apples into same dish. Mix and cook sauce until thick, pour over yams and apples. Sprinkle with cinnamon. Bake 45 minutes at 350 degrees until apples are cooked.
Holiday Mashed Potatoes
Holiday Mashed Potatoes Molly Richards 2005
12 medium potatoes, peeled and quartered
1 – 8 oz. cr. cheese
¼ cup butter, softened
½ cup sour cream ////////////// 1 tsp. salt
½ cup milk ///////////////// ¼ tsp. white pepper
2 eggs, slightly beaten ///////////////// ¼ tsp. nutmeg
4 green onions, finely chopped
Boil potatoes in salted water until tender. In a mixing bowl, beat potatoes and add cr. cheese and butter. Stir in sour cream.
In a small bowl, blend milk, eggs, onions and seasonings. Add to potato mixture and mix until light and fluffy.
Put into a greased 9X13 glass casserole dish – cover and refridgerate overnight or several hours.
Bake uncovered for 45-60 minutes @ 350 or until puffed and golden brown.
12 medium potatoes, peeled and quartered
1 – 8 oz. cr. cheese
¼ cup butter, softened
½ cup sour cream ////////////// 1 tsp. salt
½ cup milk ///////////////// ¼ tsp. white pepper
2 eggs, slightly beaten ///////////////// ¼ tsp. nutmeg
4 green onions, finely chopped
Boil potatoes in salted water until tender. In a mixing bowl, beat potatoes and add cr. cheese and butter. Stir in sour cream.
In a small bowl, blend milk, eggs, onions and seasonings. Add to potato mixture and mix until light and fluffy.
Put into a greased 9X13 glass casserole dish – cover and refridgerate overnight or several hours.
Bake uncovered for 45-60 minutes @ 350 or until puffed and golden brown.
Wednesday, January 13, 2010
Crunchy Green Beans
Crunchy Green Beans 2007
2 TBS olive oil
3 green onions, chopped
1 lb washed green beans
2 TBS Balsamic vinegar
1 TBS Dijon mustard
2 TBS toasted sesame seeds
Saute onions in olive oil over medium heat. Add green beans and saute until tender-crisp, about 5-7 minutes. Whisk together vinegar and mustard in a small bowl. Add to green beans an gently toss to coat. Remove from heat, and sprinkle with seseme seeds. Serve immediately.
2 TBS olive oil
3 green onions, chopped
1 lb washed green beans
2 TBS Balsamic vinegar
1 TBS Dijon mustard
2 TBS toasted sesame seeds
Saute onions in olive oil over medium heat. Add green beans and saute until tender-crisp, about 5-7 minutes. Whisk together vinegar and mustard in a small bowl. Add to green beans an gently toss to coat. Remove from heat, and sprinkle with seseme seeds. Serve immediately.
Fresh Cranberry Compote
Fresh Cranberry Compote
6 oz. fresh cranberries ////// Pinch of salt
1 TBS orange zest ////// Pinch of cinnamon
½ cup sugar ////// ¼ cup orange juice
1 cup water ///// 1 TBS cornstarch
In a saucepan, over medium heat, combine the cranberries, zest, sugar, water, salt and cinnamon. Bring mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
6 oz. fresh cranberries ////// Pinch of salt
1 TBS orange zest ////// Pinch of cinnamon
½ cup sugar ////// ¼ cup orange juice
1 cup water ///// 1 TBS cornstarch
In a saucepan, over medium heat, combine the cranberries, zest, sugar, water, salt and cinnamon. Bring mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
Subscribe to:
Posts (Atom)