Friday, November 16, 2018
Old Fashioned Bread pudding
4 cups of cubed bread your choice
1 c.whole milk
1 c.half and half
½ c. dark raisins
½ c. gold raisins
2 Eggs
¼ c.Sugar
¼ c.light brown sugar
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Allspice
2 tsp Vanilla
(1) 9x13 pyrex baking dish
sprayed with nonstick cooking spray.
Heat milk,half&half and sugar in a sauce pan until sugar is dissolved.
Add all ingredients except bread together with a whisk or hand blender.
Gently fold in bread,pour into baking dish. Make sure that bread is covered well with mixture.
Let stand 15 minutes to absorb mixture completly.
Place in a pre heated 350 degree oven bake 25 to 35 minutes until firm. Remove from oven let stand for 30 minutes and refrigerate for at least 4 hours.
Serve with heavy whipped cream,light cream,rum or brandy sauce.♞
Roast 10 to 25lb Turkey
Wash Turkey inside and out with salt water, rinse well with cold water.
If you want you may brine your turkey as long as you are able to refrigerate your turkey while it is brining...
If not recipe as follows.
Pat and dry your Turkey well,place stuffing in cavities neck and tail secure well, a needle and cotton thread work just as well as any store contraption.
Carefully place butter under skin of Turkey to keep breast moist this is easy to do, gently place finger between skin and breast meat until you have an opening without tearing the skin and the butter pats are easy to slip in.
12oz of your favorite stuffing mix fresh or boxed. pkg 16 oz Jimmy Dean sage sausage.
2 stalk fresh celery
2 small brown onion
2 small red delicious apple
1 cup chicken stock
2 TBL olive oil
2 TBL butter
1 whole bulb minced garlic
1 tablespoon Poultry seasoning
1 cube of cold butter cut into slices for stuffing breast skin
Adding roasted or boiled gizzards optional(minced well).
Adding roasted or boiled gizzards optional(minced well).
Brown sausage(drain well)set aside.Dice celery, onion, apple and garlic, may be fresh minced or jarred store bought.
Saut'e in fresh butter and olive oil 3 minutes on medium heat.
Add all dry ingredients together mix well slowly add chicken stock and mix together until desired moisture content is achieved.
Seasoning: Sea Salt and fresh ground black pepper and poultry seasoning.
Preheat oven to 500 degrees 15 minutes.
Place Turkey in roasting pan. Cook for 15 minutes at 500 degrees.
Cover with foil securely.
Reduce heat to 325 degrees 20 minutes per pound until done.
Example 10 lb turkey 325 degrees at 20 minutes to the pound = 3 1/2 hours. Remember to add one more hour cooking time if Turkey is stuffed.
Leave oven door closed.
Turkey will baste it self under foil. Remove from oven and allow to sit for 15 minutes plate decorate and serve. Removing stuffing prior to serving is a choice. Be carful to remove all stuffing from leftovers then refrigerate. Use pan drippings to make gravy.
A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Enough stuffing for turkey and additional side dish♞
BAKED SWEET POTATO'S
6 Sweet potato's (washed and dried) do not peel. Place in microwave cook 3 minutes 20 seconds per potato. Place inside preheated oven at 375 degrees for 45 minutes. Serve with a variety of seasoned butters and cream. Sweet butter, garlic butter, dill butter, chervil butter, chive butter, rosemary butter, whipped cream cheese or sour cream. Brown sugar and butter. Treat same as any baked potato♞
12 to 15 lb Turkey.
Set the turkey breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock or gravy. Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, breaking breast bone and flattening it. Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board. Brush The entire bird with olive oil,fresh cracked pepper and sea salt.
One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 450 degrees. Place the bird on its rack in the roasting pan, skin side up. If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed. You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay. Tuck the wing tips behind the wings. Gentle push fresh sweet butter slice's under skin of breast meat.
When ready to roast the turkey, melt sweet butter and brush some of it over the top of the bird. Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter. Roast for about 1 ¼ unstuffed 1 3/4 hours stuffed or until
an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned. Transfer the turkey to a large cutting board. Loosely cover with aluminum foil and let rest for 30 minutes before carving. You may use fresh herbs of Rosemary and Sage. If you like.
Craving: Cut legs off of thighs,arrange on platter. Cut wings off and place on platter. Put one side of breast on carving board and cut 1 inch slices against grain on the diagonal repeat with the other breast and place in center of platter.
Suggestion: Use oversized platter decorate with fresh herbs,fruit,nuts or vegetables.
Suggestion: If using stuffing place a piece of parchment paper cut to size of pan to place stuffing on.
Suggestion: Place stuffing in a stuffing bag for easy removal from pan and bird.
Suggestion: This works well using a low flat long pan. Disposable foil cookie sheets are ideal. Remember to remove excess pan drippings as needed.
Suggestion: Roast back bone of Turkey and use pan drippings for gravy Mmmmmmm.♞
Tuesday, August 15, 2017
Friday, April 17, 2015
Friday, February 27, 2015
Old Fashion Ice Cream Malts
3 Scoops Carnation powdered malt mix
1 Tbls favorite flavoring
chocolate,strawberry,
vanilla,butterscotch,banana
⅓ to ⅔ cup of half and half or milk standard kitchen blender: add all of the ingredients listed above blend to desired thickness and texture serve topped with whipped cream nuts and a cherry on top.♞
Friday, February 20, 2015
2 Center cut 2" pork chops
1 cup of Stuffing
⅓ cup flour
Stuffing mix:
1 6oz box Stove top stuffing Chicken or your
favorite stuffing mix
1 pkg Jimmy Dean sage sausage
1 stalk fresh celery
1 small brown onion
1 small red delicious apple
1 cup chicken stock
1 tbl olive oil
1 tbl butter
1 tbl minced garlic
Adding gizzards optional
Brown sausage(drain well) set aside
Dice celery,onion and apple
garlic can be fresh minced or jarred store bought.
Saute in fresh butter and olive oil 3 minutes on medium heat.
Add all dry ingredients together mix well slowly add chicken stock and saut'e mixture together until desired moisture content is achieved.
Cut small pocket inside of pork chop side with paring knife and work blade back and forth until inner pocket is large enough to stuff.
stuff each pork chop full,close with wooden toothpicks.Dredge in flour and brown in skillet 1 minute on each side remove and place in pyrex baking dish or roasting pan cover with foil and bake at 350 degrees 35 to 40 minutes.
Use pan drippings to make gravy,drizzle over pork chops and serve with side dishes listed below.
Seasoning: Sea Salt and fresh ground black pepper.
Left over stuffing should be used as a side dish with a nice batch of stewed apples.
You may also use this stuffing recipe for your Thanksgiving Dinner.♞
Thursday, October 30, 2014
Roast Turkey American Style
Roast 10 to 25lb Turkey
Wash Turkey inside and out with salt water, rinse well with cold water.
If you want you may brine your turkey as long as you are able to refrigerate your turkey while it is brining...
If not recipe as follows.
Pat and dry your Turkey well,place stuffing in cavities neck and tail secure well, a needle and cotton thread work just as well as any store contraption.
Carefully place butter under skin of Turkey to keep breast moist this is easy to do, gently place finger between skin and breast meat until you have an opening without tearing the skin and the butter pats are easy to slip in
12oz of your favorite stuffing mix fresh or boxed. pkg 16 oz Jimmy Dean sage sausage.
2 stalk fresh celery
2 small brown onion
2 small red delicious apple
1 cup chicken stock
2 TBL olive oil
2 TBL butter
1 whole bulb minced garlic
1 tablespoon Poultry seasoning
1 cube of cold butter cut into slices for stuffing breast skin
Adding roasted or boiled gizzards optional(minced well).
Adding roasted or boiled gizzards optional(minced well).
Brown sausage(drain well)set aside.Dice celery, onion, apple and garlic, may be fresh minced or jarred store bought.
Saut'e in fresh butter and olive oil 3 minutes on medium heat.
Add all dry ingredients together mix well slowly add chicken stock and saute mixture together until desired moisture content is achieved.
Seasoning: Sea Salt and fresh ground black pepper and poultry seasoning.
Preheat oven to 500 degrees 15 minutes.
Place Turkey in roasting pan. Cook for 15 minutes at 500 degrees.
Cover with foil securely.
Reduce heat to 325 degrees 20 minutes per pound until done.
Example 10 lb turkey 325 degrees at 20 minutes to the pound = 3 1/2 hours. Leave oven door closed.
Turkey will bast it self under foil. Remove from oven and allow to sit for 15 minutes plate decorate and serve. Removing stuffing prior to serving is a choice. Be carful to remove all stuffingf from leftovers then refrigerate. Use pan drippings to make gravy.
A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Enough stuffing for turkey and additional side dish♞
BAKED SWEET POTATO'S
6 Sweet potato's (washed and dried) do not peel. Place in microwave cook 3 minutes 20 seconds per potato. Place inside preheated oven at 375 degrees for 30 minutes. Serve with a variety of seasoned butters and cream. Sweet butter, garlic butter, dill butter, chervil butter, chive butter, rosemary butter, whipped cream cheese or sour cream. Brown sugar and butter.♞
Wednesday, September 24, 2014
Monday, January 25, 2010
Bread Pudding 2020 Option
4 cups of cubed bread your choice
Serve with heavy whipped cream,light cream,rum or brandy sauce.♞
1 c.whole milk or Eggnog.
1 c.half and half or Eggnog.
½ c. dark raisins
½ c. gold raisins
2 Eggs
¼ c.Sugar
¼ c.light brown sugar
½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Allspice
2 tsp Vanilla or 1/2 cup of Dark Rum
(1) 9x13 pyrex baking dish
sprayed with nonstick cooking spray.
Heat milk,half&half and sugar in a sauce pan until sugar is dissolved.
Add all ingredients except bread together with a whisk or hand blender.
Gently fold in bread,pour into baking dish. Make sure that bread is covered well with mixture.
Let stand 15 minutes to absorb mixture completly.
Place in a pre heated 350 degree oven bake 25 to 35 minutes until firm. Remove from oven let stand for 30 minutes and refrigerate for at least 4 hours.
Serve with heavy whipped cream,light cream,rum or brandy sauce.♞
Friday, November 27, 2009
Merry Christmas
Traditional Christmas Goose & Stuffing
Place dry stuffing in a large bowl,add sauté sausage mixture to stuffing,add chicken stock and melted sweet butter. The water in pan will help render the fat. Wash goose inside and out well. Cover with paper towels and place in refrigerator overnight. After stuffing mixture has been prepared and goose is ready for roasting Stuff, truss, and tie goose. Goose needs to have the skin pricked with a fork to help release fat from skin and insure proper self basting. Brown goose lightly on all sides,save pan drippings. Set goose breast side up in roasting pan. Add 1 cup of water,cover,and roast in a preheated oven at 450 degrees for one hour. Drain fat off,do not discard fat from roasting pan. Fat renderings may be used later in other recipes and goose fat may be frozen. It is called liquid gold. Reduce oven temp to 375 degrees for remainder of cooking time. Continue roasting uncovered for 15 to 20 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter,and keep warm by covering loosely with foil. Remember the internal cooking temp is still cooking the goose after you have removed it from the oven. Let stand at least 15 minutes. Remove stuffing directly after roasting.
Ingredients
1 (10 pound) goose
2 Pkg chicken Stove Top stuffing
2 pkg Jimmy Dean sage sausage
2 large apples sweet or tart,your choice
3 tablespoons sweet butter,melted
3 tablespoon olive oil
2 large onion,chopped
2 stalk celery, chopped
2 tbl spoons minced garlic
2 tbl poultry seasoning
1 c. chicken broth
1 c. water
Sea salt & fresh ground black pepper to taste.
Brown sausage drain,set aside in a separate pan. Sauté chopped apple,onion,celery in olive oil. Add all to bowl of dry stuffing mix,add chicken stock till desired moisture is achieved. (Start stuffing.) If you have additional chicken stock left over add to gravy. Gizzards may also be cooked,diced and added to stuffing mix. Left over stuffing may be placed in separate baking dish for warming. Save cooking liquids and Goose pan dripping for gravy. Note: Stuffing may be made a day in advance. Stuff Goose just before roasting. And remove stuffing after roasting.Plate with additional fresh herbs and sliced oranges leave peels on oranges.
Remember your stuffing ingredients have all been cooked. It is not necessary to to use this stuffing in side of the goose. You may reheat and plate this stuffing as a side dish and stuff goose with a mixture of sliced oranges,apples,onions and. The choice is yours.
Dinner menu
Roast Goose
Apple Sausage Stuffing
Mashed Potato's And Gravy
Roasted Root Vegetables
Baked Sweet Potato's
Scalloped Potato's
Cucumber & Onion Salad
Three Bean Salad
Corn On The Cob
Cranberries
(2) Relish Trays # 1 & #4
Fresh Baked Breads And Rolls
Gingerbread Cake
Ice Cream
Pies
Bread Pudding ♞
Friday, October 23, 2009
Happy Thanksgiving Spatchcock Style
12 to 15 lb Turkey.
Set the turkey breast side down on a cutting board. Use kitchen shears to cut along both sides of the backbone, removing a strip about 2 inches wide; reserve this piece for making stock or gravy. Turn the bird breast side up and use the heels of your hands to press down on both sides of the breast, breaking breast bone and flattening it. Clean the cutting board; rinse the bird well, pat dry with paper towels and return to the cutting board. Brush The entire bird with olive oil,fresh cracked pepper and sea salt.
One hour before you are ready to roast the turkey, position an oven rack on the lowest level and preheat to 450 degrees. Place the bird on its rack in the roasting pan, skin side up. If roasting with the stuffing under the bird, evenly spread the stuffing in the pan, then place the turkey on top of the stuffing skin side up; no rack is needed. You might need to bend the legs up a bit, and the drumsticks might overlap the pan's edges; that's okay. Tuck the wing tips behind the wings. Gentle push fresh sweet butter slice's under skin of breast meat.
When ready to roast the turkey, melt sweet butter and brush some of it over the top of the bird. Roast for 30 minutes, then reduce the temperature to 375 degrees and brush the skin with the remaining melted butter. Roast for about 1 ¼ unstuffed 1 3/4 hours stuffed or until
an instant-read meat thermometer inserted into the thickest part of the thigh meat registers 170 degrees and the skin is crisp and nicely browned. Transfer the turkey to a large cutting board. Loosely cover with aluminum foil and let rest for 30 minutes before carving. You may use fresh herbs of Rosemary and Sage. If you like.
Craving: Cut legs off of thighs,arrange on platter. Cut wings off and place on platter. Put one side of breast on carving board and cut 1 inch slices against grain on the diagonal repeat with the other breast and place in center of platter.
Suggestion: Use oversized platter decorate with fresh herbs,fruit,nuts or vegetables.
Suggestion: If using stuffing place a piece of parchment paper cut to size of pan to place stuffing on.
Suggestion: Place stuffing in a stuffing bag for easy removal from pan and bird.
Suggestion: This works well using a low flat long pan. Disposable foil cookie sheets are ideal. Remember to remove excess pan drippings as needed.
Suggestion: Roast back bone of Turkey and use pan drippings for gravy Mmmmmmm.♞
Thursday, September 24, 2009
STUFFED PORK CHOPS
2 Center cut 2" pork chops
1 cup of Stuffing
⅓ cup flour
Stuffing mix:
1 6oz box Stove top stuffing Chicken or your
favorite stuffing mix
1 pkg Jimmy Dean sage sausage
1 stalk fresh celery
1 small brown onion
1 small red delicious apple
1 cup chicken stock
1 tbl olive oil
1 tbl butter
1 tbl minced garlic
Adding gizzards optional
Brown sausage(drain well) set aside
Dice celery,onion and apple
garlic can be fresh minced or jarred store bought.
Saute in fresh butter and olive oil 3 minutes on medium heat.
Add all dry ingredients together mix well slowly add chicken stock and saute mixture together until desired moisture content is achieved.
Cut small pocket inside of pork chop side with paring knife and work blade back and forth until inner pocket is large enough to stuff.
stuff each pork chop full,close with wooden toothpicks.Dredge in flour and brown in skillet 1 minute on each side remove and place in pyrex baking dish or roasting pan cover with foil and bake at 350 degrees 35 to 40 minutes
Use pan drippings to make gravy,drizzle over pork chops and serve with side dishes listed below.
Seasoning: Sea Salt and fresh ground black pepper.
Left over stuffing should be used as a side dish with a nice batch of stewed apples.
You may also use this stuffing recipe for your Thanksgiving Dinner.♞
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