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What are you cooking today? General conversation about cooking and food.


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Old 10-09-2007, 11:40 AM
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Thanksgiving Recipes

Post your favorite Thanksgiving Recipes here.
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Old 10-09-2007, 11:40 AM
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Oyster Dressing

1-2 cans chicken broth (14 1/2 oz cans)
2 bags Pepperidge Farm Herb Seasoned Dressing Mix
2 pints oysters, cut up, Save broth
1 1/2 cup each, chopped onion and celery (You can add more or less onion and celery depending upon your preference)
1/4 cup margarine
water, if needed
salt & pepper to taste

Sauté onions and celery in margarine until lightly golden. In large mixing bowl, using a large spoon, stir dressing mix and onions and celery. Then add oysters and oyster broth and stir. Then add chicken broth. Add water if needed, while stirring to make doughy consistency. Add salt and pepper to taste.

NOTE: It should not be a dry mix but definitely more on the wet side.

Cover with foil and bake at 350 degrees for 45 minutes. Then bake for approximately 15 more minutes with foil off or until top is brown. Yield: 8-10 servings at least.
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Old 10-09-2007, 11:41 AM
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Cottage Potatoes

4 to 6 lg. potatoes, peeled, cooked
4 oz. sour cream
6 oz. cottage cheese
4 T. butter (I use a stick)
Salt & pepper to taste

Beat well & pour in a greased casserole dish. Sprinkle paprika over the top & put a few pads of butter here & there. Bake at 350º for about 30 to 40 minutes. They “puff” up as they bake.
Can be made a day ahead & kept in the fridge until bake time.
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Old 10-09-2007, 11:41 AM
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Chive-Oil Mashed Potatoes

For Chive Oil
1 cup chopped fresh chives
3/4 cup flat-leaf parsley, chopped
1/2 cup plus 3 tablespoons olive oil
1/4 tsp salt

For Mashed Potatoes
5 lb Yukon Gold potatoes, peeled and quartered
1 1/2 cups milk
1 stick unsalted butter, cut into tablespoon pieces
1 1/4 tsp salt
3/4 tsp pepper

For oil:
Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.

For potatoes:
Cover potatoes with salted cold water by 1 inch in a large pot, then simmer, uncovered, until very tender, about 25 minutes.

While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, until butter is melted.

Drain potatoes and return to pot. Add hot milk mixture, a little at a time, and mash with a potato masher until almost smooth. Then stir in 4 tablespoons herb oil (more or less, if desired).

Serves 8-10

Note: I serve these for Thanksgiving every year. Warning - They turn out green. They seem a little more exciting than your standard mashed potatoes and the taste is great if you like a more onion-flavored mashed potato.
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Old 10-09-2007, 11:41 AM
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Pumpkin White Chocolate Cheesecake


Base Mix:
1½ lbs Cream Cheese, softened
1 lb White Chocolate, melted
4 ea Eggs
¼ cup Sugar

Pumpkin Mix:
¼ cup Maple Syrup
¼ cup Brandy
1½ tsp Ginger
1½ tsp Cinnamon
1½ tsp Nutmeg
1 cup Pumpkin

Topping:
2 cups Sour Cream
2 Tbls Sugar
1 Tbls Amaretto

Graham Cracker Crust:
2 cups Graham Cracker Crumbs
½ cup Brown Sugar
1 cup Butter, Melted

Need: Works best with a 10" diameter , 2.5" tall cake pan with removable bottom. Kesco restaurant supply sells them.

Base Mix: In mixer, mix cream cheese, white chocolate, eggs and sugar until creamy and sugar is dissolved.

Pumpkin Mix: In a bowl, mix maple syrup, brandy, ginger, cinnamon, nutmeg and pumpkin. Remove about 3 tablespoons for garnish and hold. Add remaining pumpkin mix to your base mix in mixer. Mix well and pour into baked graham cracker crusted cheesecake pan. Bake cheesecake without topping or garnish at 300 degrees for about 45 minutes.

Mix topping, remove about ¼ cup and reserve for Garnish Mix. Hold the remainder of the white topping for after the cheesecake is cooked.

Garnish Mix: Mix the pumpkin mix that you reserved with the topping mix that you reserved and pour into pastry bag. Hold this for garnish until cheesecake is baked.

Remove cheesecake from oven. Pour on topping. Take garnish mixture which consisted of 3 tablespoons of your pumpkin mix and ¼ cup of your topping mix and put into a pastry bag or gun. Make expanding circles on top of topping. Take a knife and make lines going from outside the cheesecake to the inner circle of the cheesecake (as seen on video). Make as many of these lines as you want.

Place back in oven for about 10 minutes until topping is set.
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Old 10-09-2007, 11:42 AM
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Brined and Roasted Turkey

1 (10 to 12-pound) turkey

(Brine recipe is at the bottom of the post)

4 tablespoons unsalted butter at room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 large carrot, coarsely chopped
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water

Gravy:
4 cups turkey broth
1 cup dry white wine
4 tablespoons unsalted butter
1/4 cup flour
Salt and freshly ground black pepper

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.

For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.

Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
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Old 10-09-2007, 11:42 AM
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Deep Fried Turkey

5 gallons peanut oil*
10 to 15-pound unstuffed turkey
1 stick butter
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons House Seasoning, recipe follows

*Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Pour peanut oil into a 10-gallon pot. Put pot on propane cooker and heat oil to 400 degrees F.

Have turkey completely thawed and dry turkey thoroughly. Tie 2 cotton strings around carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil.

Deep-fry for 3 to 4 minutes per pound and cook until turkey floats to the top. Remove bird from oil and place on a platter or cutting board.

In a small pan, melt the butter. Add the garlic powder, cayenne and House Seasoning. Brush turkey with butter mixture. Pour any remaining butter mixture inside the turkey. Allow to cool 20 to 30 minutes before carving.

Please be extremely careful when deep-frying the turkey. Do it outdoors on a level and non-flammable surface.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
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Old 10-09-2007, 11:43 AM
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Pumpkin Cobbler

1 29oz can of Pumpkin
6 eggs at room temperature
2 cans of eagle brand
1 package of Spice Cake Mix
1 cup of chopped Pecans (divided)
2 sticks of butter
1 cup of brown sugar

Mix:
Pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans, and 1 can of eagle brand.

Melt:
One stick of butter in a 9 x 13 pan. Make sure the pan is fully coated with the butter.

Pour:
The first mixture into the pan.

Bake:
350 degrees for 40-60 minutes.

Melt:
The other stick of butter and add the other can of eagle brand and the other half of the pecans, and mix together.
Pour this mixture over the top when it comes out of the oven.

Serve:
Warm. Top with either cool whip, whipped cream or even ice cream.

This is absolutely delicious!!!!!
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Old 10-09-2007, 11:44 AM
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Artichoke Parmesan Sourdough Stuffing

2 - 1 lb. loaves sourdough bread, cut into 3/4 inch cubes.
3 T butter (only the real stuff!)
2 Large sweet onions, chopped
1 lb. sliced mushrooms
2 cups chopped celery
1/4 cup (12 cloves) garlic, minced
3 !/2 cups chicken broth
4 - 6oz jars marinated artichoke hearts, drained and coarsely chopped
1 cup fresh grated parmesan cheese
1 T/ poultry seasoning
1 T. minced fresh rosemary or 1 1/2 tsp. dried
2 large eggs, beaten
3/4 tsp each salt & pepper (I omit salt)

Toast bread cubes at 350*, stir occasionally.
Sauté in butter over med heat, onions, mushrooms, celery and garlic until soft and a little brown, about 25 mins.
Add 1/2 cup chicken broth stirring to release browned bits from pan.
In large bowl, mix bread with cooked veges, artichoke hearts, cheese and seasonings.
Whisk eggs with remaining broth and pour over bread mixture, stirring & tossing until well coated.
Place in oiled baking dishes.
Bake 350* for 30 minutes, covered, then uncover and bake 20 mins more.
Yield: 12-16 servings
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Old 11-13-2007, 09:19 AM
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A Very Different Method to Roast Turkey

A Very Different Method to Roast Turkey


This is Very Different. What do you think? I am just doing a turkey breast and think I'll give it a try.


* Exported from MasterCook *

Roast Turkey ala` Uncle Bill (A Different Method for Cooking Turkey)

Recipe By :by William (Uncle Bill) Anatooskin @ Recipe*Zaar

Serving Size : 18 Preparation Time :0:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 pounds whole turkey -- dressed; if frozen thawed completely
salt -- as needed
fresh ground black pepper -- as needed
boiling water -- as needed
1/2 cup extra virgin olive oil

Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey. Remove turkey parts from cavities and use as you desire. Wash cavities well with cold water.


Boil a kettle of hot water (scalding hot.). Place turkey in a clean sink or a large roasting pan. Pour hot water over the entire turkey including in the cavities. The skin will shrink tightly to the turkey. "This will help hold the natural juices in the turkey while it is cooking. "Pat dry both inside and outside of turkey. Sprinkle cavities with salt and black pepper.


Line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely". Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked. Place a wire rack in the bottom of roasting pan. Place the turkey on the wire rack. Pour 1 cup of water into pan. Pour about 1/2 cup of extra virgin olive oil over the exterior of the turkey.


Cover the top of pan with heavy aluminum foil, but do not let foil touch the turkey as it will stick to the turkey while cooking. Pinch foil tight to the sides of the pan.


Preheat oven to 400 degrees F.


Place turkey on lower rack in oven and cook for 1 hour. Reduce heat to 325 F and cook for 2 1/2 hours. Now turn heat up to 350 F and cook for another 1/2 hour.


Remove foil from turkey and baste, then continue cooking for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color. When the time for cooking is finished, test for doneness. Cut a small slice from the breast portion and make sure that there is no pink showing. You may also use a fork and insert it into the thickest portion of the leg and if the juices run clear, then the turkey is done.


Remove from oven, cover with foil and let the turkey rest for about 1/2 hour before carving.


Total time for cooking a 16 pound stuffed turkey is 5 hours.


COOKING TIMES: Stuffed-- Unstuffed.
*12-14lbs.:4- 4 1/2 hours-- 3 1/2-3 3/4 hours.
*14-16lbs.: 4 1/2- 5 hours-- 3 3/4-4 hours.
*16-18lbs. : 5- 5 1/2 hours-- 3 3/4-4 1/4 hours.
*18-20lbs. : 5 1/2- 6 hours-- 4 1/4-4 1/2 hours.
*20-22lbs. : 6- 6 1/4 hours-- 4 1/2-5 hours.
*22-24lbs. : 6 1/4-6 1/2 hours-- 5- 5 1/4 hours.

Description:
"Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey."
Source:
"Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - November 11, 2007"
T(Cook/Bake Time):
"5:00"
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