Create Brand New & Meaningful Traditions For Christmas Dinners
During my younger years, I used to stay beside my cool mother inside our kitchen, particularly when she was making our special Christmas feast. Mother and I had many happy moments. She used to wear an apron embellished with embroidery and stood near the stove that was bursting with yummy smells. Fine China silverwares and embroidered cloths were used just for the season decorate our table.
I could still recall the time when I used to lick the paddle beater after it was used to mash the potatoes. That time, my father was also busy carving our golden roast turkey. I can’t forget these great memories. In fact, I associate our happy family scenes to Norman Rockwell’s painting “Freedom from Want” painting.
When it was my time to start my very own family. My lovely daughters always wanted to stay with me inside our kitchen. I’d also like my lovely daughters to acquire happy memories and experiences which they could share to their future children.
I’d like my two daughters to learn and appreciate cooking. Now, they have lovely children too. They’re already around 20 years old and all of them are capable of preparing their very own sumptuous Christmas feast.
We don’t actually love preparing turkey but we definitely enjoy eating it. During Christmas, a homemade ham is always present in our table. This ham is glazed with sugar (brown), cloves, ginger, mustard, orange and garlic. It’s also garnished with some fruits like cherries and pineapple. It was my mother who first served ham during Christmas in our entire family.
Our special turkey served during Christmastime is always big. It weighs around 22 lbs. since we do have a huge gathering. We always prepare it using the old-fashioned sage-flavored stuffing. Our favorite stuffing has always been cooked alongside our turkey. I’ve learned how to prepare this delicious Apple, Sage and Sausage stuffing. These recipes are tasty since we used stock from the huge turkey that we cooked.
We also added fresh recipes in our dinner list. We included Pearl-Oninons AuGratin and Bruseels Sprouts & Bacon. Brussel sprouts & onions were grated. The juicy bacon, however is cooked until golden brown and crumbled over.
The sprouts were then cooked or browned on a small amount of fat from bacon. All of us enjoy these recipes, even my yongest and smallest grandkid. My youngest grandson who’s five years old now also learns cooking.
His mom lets him make and cook some of his most loved foods. He loves “Mom Mom’s fudge” (my original recipe) which I used to prepare for desserts. Red Velvet Cake was also part of desserts during Christmas. It’s also included in Mom Mom’s original recipe.
Our special Christmas feasts have always been fun and exciting especially if we get additional recipes. It is fun and special for all of us since we love cooking and being inside a homey kitchen. We will soon have additional hands or assistance in our kitchen because my daughter has announced that she will be having her child in Spring. Another happy moment!
Learn About Mexican Holidays And Their Rich Culinary History
Foods are an important part in every Mexican festivity because it adds energy and color to every celebration. Among the popular festivities you might have known of is the Day of the Dead. In this occasion every relative gathers and meets to celebrate the death commemoration of any relatives. The occasion is observed every first and second of November.
Among the activities during this occasion is the creation of ceremonial tables to commemorate and honor their dead relatives. People also bring drinks and food in the graves of dead family members.
Another popular occasion is the Cinco de Mayo (May 5). This regional festivity is memorable to Mexicans especially those who live within Puebla. This happens because this day, Cinco de Mayo is the day Mexicans won over French during the 1862 battle in the so called Puebla Battle.
Almost all people believe that May 5 (Cinco de Mayo) is Mexico’s Independence or Freedom Day. However, this notion is not true since the Independence or Freedom Day falls every 16th of September. The Independence celebration is probably their most awaited and important occasion in Mexican region.
The Tasty Mexican Cuisine
Mexican people take pride with their great culinary traditions. It’s a combination of Mayan, Spanish, Caribbean, French, Aztec and the customary Mexican dish. There are several Mexican festivities that involve special kinds of dishes but people cook any food that they want during the Cinco de Mayo (May 5) festivity.
Usually women gather and cook different kinds of sumptuous foods. Tamales have always been present in most festivities since cooking them requires so much time. It’s the reason why they cook huge batches of tamales a few times every year. You could always see cooked tamales in every celebration in the country.
The sweet cookies for weddings similar to cakes or pastries are famous in many festivities in the country. Rosca de Reyes, festive pastry bread baked every 6th of January. This bread has a wreath shape which contains candied (fruit) figs, cherries, mango or lemon decorated with a figurine of the infant Jesus.
Whoever will get the infant figurine will be the one to cook food during Candlemas observed every second of February.
Appetizing Drinks Served During Mexican Festivities
Mexican people love to drink tequila and beer. Rompope beverage is similar to eggnog combined with cinnamon, almonds and rum. It has a frothy and thick consistency that’s enjoyed in most Mexican festivities.
One more drink that’s famous to all Mexicans is the atole. You may drink this beverage in every meal of your day. It has cinnamon, sugar (brown) and slices of fruits.
Mexican people sometimes don’t know the flavor and aroma anymore of original Mexican cuisine because fast foods are becoming popular. There is no need to have another Mexican festivity to savor the delicious flavor of original Mexican dish. You could simply cook sumptuous dishes inspired by Mexican cuisines.
Best Dessert Ideas For Merry Christmas Rituals and Holiday
Christmas has become 1 of the most favorite and looked forward to of all holiday seasons for me and my family. Over time, my family has developed some traditions and rituals that are only ours. 1 of the traditions is that me and my sisters as well as sister-in-laws are the ones responsible in preparing a segment of Christmas dinner and best of all we always get to do our dessert selection.
We do have this big family so there’s a lots of us sisters as well as our sister-in-laws. My parents are still alive and when all of us are together for Christmas holidays, expect a very big crowd including nieces & nephews.
Every Christmas time, we divide ourselves into different segments then we place the different dinner courses in a hat (appetizers, desserts, before the dinner drinks, after the dinner drinks, vegetable side dish, stuffing, meat dishes and rolls).
When dinner is done, we’ll talk about plans for next year’s celebration and who’ll be doing what portion. We just draw out of the hat and divide ourselves accordingly.
For dessert which is really something I really love to prepare
yearly, I usually start the cooking preparations about 1 week before Christma and also I take into consideration everbody’s most favored dessert too.
We do have so many family recipes that have been passed down through the generations and we make it a point to at least make 1 for dessert. Normally, there would be about 3 kinds of dessert and there is usually cake which is great to be paired with that cup of deliciously made coffee served after a hearty Christmas dinner.
Normally our long time family traditions involve lots of cooking and we really enjoy doing it as a group. Yes, our kitchen tends to be really messy and noisy but hey, everyone gets to really enjoy and have lots of fun and my family gets together as well.
If you do have this big family of your own, you could try and do a ritual for your Christmas too about cooking. During the holidays, people love to eat and they also love to hang out in their kitchens and cook too. You could try out interesting recipes that you’ve never had before.
Also, there tends to be lots of experiences shared and recipes too which is really good for all. We are eager to share the knowledge within our circle and its really great. It feels good as well & makes us closer together.
Christmas time is really all about traditions and rituals of families and its a time for all to gather round and catch up if we haven’t seen each other for long. The best part is when dinner has finished, we then have storytelling about our ancestors with funny anecdotes and experiences and then the gift opening session where all kids look forward to.
9 Holiday Tips For Worry-Free Meal Plans
It’s the coming holiday season and for sure, you’re already thinking about what kinds of foodstuffs to serve on your dinner table or what you can bring to that party that you’re invited to. It’s the holidays and during this time it’s very crucial that you plan well ahead.
Below are a couple of tips that could help you get through the holidays smoothly.
Ask Other People For Assistance
It’s perfectly okay to ask other people for help when you’re very very busy with the preparations. You could ask certain family members if they would be willing to come 1 hour earlier than dinner time so that they can help you with preparations for dinner. Or better yet, ask your kids.
Clean Ahead
1 week at least prior to the planned celebration, clean the den, your space for entertaining and clean your entire house ahead of time so that you’ll not be bothered with that anymore. Then 1 day prior to the party, just make a bit of light clean up.
Keep The Guest List Short And Sweet
Entertaining is really hard work and the bigger the number of guests you invite over, the bigger your tasks will be. Manage the guest list well. Prioritize family & good friends. Don’t invite lots of people or you might be having a hard time in handling them all unless you really hire some people to “professionally” assist you.
Menu Should Be Planned Ahead Of Time
Think about your party menu 2 weeks ahead then plan what foods can be prepared ahead of time so this way you’ll minimize the actual work that you’ll be doing. Cook wisely. Pre prepare.
Don’t Give Out Too Much Alcohol
So that you’ll not worry with party guests being rowdy or going home drunk, estimate how much alcohol will be consumed. Allot at least 2 glasses per person and then have some reserves just in case.
Make More Than Enough Food To Feed The Guests
Cook lots of delicious food so that you’ll not run out. It’s better if there are leftovers rather than run out of food. If you’re worried about leftovers then have some plastic container boxes stored on hand so that you could send some home with family & friends.
Keep decorations minimal.
It’s best to not overdecorate. Just make the entertaining areas look festive. Simplicity in decorations is always great and shows taste. Choose the decorations wisely. They do reflect your tastes.
Clean As-You-Go
If you’re in the process of cooking, make it a point to clean-as-you-go. It will help lessen your clean-up load later on.
Prepare Ahead The Party Supply List
With this I meant, plan the supply list ahead of time. Plates, eating utensils, serving platters and etc. Be sure that you’ve done this already at least 1 week prior to the party, that way you’ll not be stressed to think about them later on.
Do follow these helpful tips and plan parties ahead of time. It will make you enjoy the party more and it means a less stressful and more enjoyable time for you as the host/hostess.
How To Create Heart Healthy Dishes For Valentine’s Day
Every time Valentine’s or Heart’s Day comes, people become fond of sweets. Chocolates from their special someone is common and everyone enjoys receiving and then eating those yummy chocolates.
These days, everyone is quite health conscious so they keep checking their health during holidays or festivities. So, when you cannot enjoy the sweets every Valentine’s or Heart’s Day, create a wholesome or healthy meal to compensate for the missed sweet treat.
It is perfectly alright to savor a few healthy treats during Valentine’s or Heart’s Day. There are a few tips on how you’ll make healthy food which you could serve not only to your special partner but also for the whole family. Just apply some new cooking techniques to create these wholesome meals.
Since Valentine’s or Heart’s Day is more on baked goodies, why not plan and cook an entirely different meal that is healthier. Instead of serving candies, chocolates or cookies, try to offer your guests and family a bunch of fresh vegetables and juicy fruits.
The veggies may be garnished with creamy or grated cheese or drizzled with a bit of ranch salad dressing. The fruits may also be served with tasty sauces or fruit-flavored yoghurts.
When you will serve white meat like chicken for appetizer, use breaded chunks of chicken rather than the typical wings. You’ll have chicken meat but with lesser calories.
Breasts of a chicken or turkey are healthier and even better if you could serve them skinless or boneless. Just roll it in butter and cook. Another way to serve your chicken is to accompany it with hot or spicy sauce. This allows everybody to stimulate their cravings.
If you’re going to serve salad, first wash the croutons with a little bit of butter and then bake them. They will become crunchier and contain little fats. When you want your salad to be crunchier, a dash of seeds from sunflower can do the trick.
For those who do not like to munch vegetables, you may still serve them some veggies, just conceal them inside their soup. Vegetable soup fills your stomach easier. This day just requires very simple but flavorful soup. You just need to keep in mind to match your soup to the meals that you’re planning to serve.
Cooking healthy main dishes for the occasion is probably the most challenging part since it’s hard to eat wholesome or healthy food when there is a celebration ongoing.
Valentine’s or Heart’s day is no exemption since you hardly check your health or body when you are enjoying the occasion. On the other hand, you will be fine when you just focus on lean meats such as beef and chicken. When you still want healthier substitutes, you are free to add sea foods in your recipes.
To create a wholesome Valentine’s or Heart’s Day dishes, serve your food with wholesome and non-fattening ingredients. If the recipe needs heavy or whipped cream, you are allowed to replace it with a light one.
As much as possible, refrain from using huge amounts of salt in your dishes. A dash of spice and seasoning is enough to create that taste you’re looking for and add flavor as well. Don’t overdo it.
Your Valentine’s or Hart’s Day may be healthy. You just need some skills in creating sumptuous meals and some low-calorie ingredients. Besides, when you adore and love somebody you want him or her to live longer so you two can have many Valentine’s or Heart’s Day together. Eat well and eat healthier.
10 Tasty Dishes For Saint Patrick’s Day
The Saint Patrick’s Day celebration is held every 17th of March. This is the annual death ritual for the saint who died during the 5th century. Irish people have been celebrating this holy occasion for more than centuries now.
This occasion usually falls every Lenten season. This is the period when meat consumption isn’t allowed. However, the occasion is fun for everyone, regardless of race.
There have been assumptions to explain why most people use or wear clothes that are green in color during this occasion. The green symbolizes the Catholics while orange symbolizes the Protestants. But in the US, the green color is observed although Irish people don’t really require the green color.
To maintain the tradition, herewith are just a couple of all time favorite recipes for the celebration.
Salad: Green Vegetable Salad – this is plain green vegetable salad made from the leaves from the Mache plants, chopped mushrooms, onions (green, of course), hard-boiled egg seasoned with mustard salad dressing. Very vegetarian and no meat at all.
Soup: Cream of Spinach – this creamy and smooth soup is made from spinach, leeks and turnips. Still no meat at all, this soup dish is purely vegetables and then some cream.
Bread: Soda Bread (Irish-Style) – this is actually a kind of Irish traditional bread baked from buttermilk, salt, flour and baking agent. Traditionally served during this particular celebration. Very good bread!
Beef: Corned Beef Brisket and Cabbage That Has Been Slow-Cooked – this menu involves corned beef brisket and cabbage which have been slowly cooking. Onions or tomatoes can also be added. Makes for a great filling meal.
Lamb: Irish stew – this yummy and invigorating lamb stew is combined with onions, potatoes, and carrots. Another great recipe and dish to serve to your guests during St. Patricks Day.
Pie: The Shepherd’s Pie – this recipe is made from ground beef casserole combined with some vegetables and some potatoes that are perfectly cooked and mashed.
Pie: The Grasshopper Pie – this recipe is made from chilled or frozen creamy mint pie and a sweet chocolate base or crust. This is very popular in Ireland as well as in England and is really quite good. Your guests will ask for seconds.
Pudding: Bread Pudding In Irish Whiskey-Laced Sauce – this yummy pudding is created from bread, Irish sauce (whiskey) and raisins. Very delicious and traditional pudding.
Beer: Cold Green Beverage – this serving or shot of cold beer blended with some green edible color.
Lemonade: Refreshing Green Lemonade – this serving of lemonade which are extracted from fresh lemons blended with some green edible color in view of the celebration.
During this holy occasion, you may prepare these wonderful recipes to make your celebration more enjoyable with your family.
Discover The Deliciously Interesting Dessert Recipes And Cupcakes For A Fun July 4th BBQ
July 4, is a great time for sweets and desserts as well as BBQ. Herewith are some tips to garnish your cupcakes or pastries. Plus, several yummy sweet courses to brighten up your celebration.
These recipes are definitely perfect in the much-awaited picnic or barbeque gathering. Cupcakes that come in white, blue and red colors are delicious yet require simple preparation. Plus, they are enjoyable to munch while watching the colorful fireworks.
You just need some edible color and garnishing used for sugar pastries and cakes. Let the children assist you in garnishing the little dessert treats. You may top the cupcakes with blue and red edible coloring. If you have strawberries or blueberries, you may put these over the mini cakes. You are free to decorate them in whatever way you feel like it.
You won’t have any problem in garnishing your great desserts since families always share a few tips during the barbeque gathering or picnic every July 4. Get some mouth-watering cake and top it with blueberries or strawberries.
Put a lighted sparkler just before presenting it to everybody. If you have cheesecakes, you are also allowed to garnish it with few fresh fruits such as raspberries or blueberries. These are perfect fruit garnishings as well as keeping in theme with the red & blue colors of the US flag.
White, blue or red parfaits combined with heavy cream, fruits and sorbet are certainly great treats for everyone during the celebration. Just fill a glass or goblet with all the fresh and sweet ingredients. Top it with whipped or heavy cream then put a little more fruits on top.
Cookies garnished with blue, white or red frosting are surely appealing. You may have cookies that are shaped into stars and garnished with a little of white topping or frosting. See to it that you bake loads of them because everybody will surely be starving.
Actually, you have loads of yummy desserts or sweets to serve during your picnic. For sure, your local bakery will have Independence Day themed brownies, cakes and etc. Do check them out or you could always make your own. Just get creative with the decorations, frostings and garnishes.
July 4 is really a great moment to check out several new, colorful and delicious recipes to enjoy with your friends and families. Red, blue and white colors dominate the table every time July 4 comes along. Most people together with their loved ones celebrate the festivity in one great barbeque event.
Fireworks make the celebration thrilling but sharing food and desserts with loved ones transform it to a more special gathering. These sweet and delicious recipes are also applicable to any occasion being celebrated annually. You just replace the color and garnishing.
7 Delicious and Mouth Watering Recipes For The Holidays
The Holiday season is fast approaching and people have been getting into this frenzy trying to create those holiday goodies that they have been making ever since. Although there is that tiny voice inside their head that says, “Go and do something brand new for a change”.
If you’re trying to look for brand new ideas or put a twist on the already traditional ones that you have exisiting, then read on for some really good ways to freshen up an old recipe or for new exciting ones that you haven’t had before.
1) Eggnog-like Custard
Just get your regular recipe for eggnog then sprinkle with just a dash of freshly grated nutmeg. Then bake your custards using little glass cups inside a hot water bath then after they have cooked, take them out then add a dollop of whipped up cream then sprinkle some more nutmeg.
If you’re wanting some texture and crunch to the custard, pair it off with really good pfefferneusse or gingersnaps.
2) Pumpkin-flavored Pound Cake w/ Buttercream (Caramel flavored)
You will have a taste of fall with this delicious twist to your traditional pumpkin cake. Just add some chopped up pecans then garnish your cake using some more pecan nuts that have been chopped in half.
3) Cranberry & Pear Tart
Mix together the tart flavor of some fresh cranberries with sugary sweet flavor of the pears. Just cook your fruits down until it has a consistency like a jam together with sugar, a dash of salt & a bit of Riesling. For the tart crust, try some ground pistachios so you have that holiday inspired theme.
4) Chocolate & Raspberry Trifle
This is a very festive recipe for meals during the holiday season. Just dice up any favorite sponge or pound cake then spread some chocolate-flavored custerd and raspberry jam on them.
Add some sherry to give it that zing then garnish using some whipped up cream, raspberries and shavings of chocolate.
5) Sesame Brittle
Just take the best recipe that you have for your peanut brittles then replace the peanuts using sesame seeds. This is good eaten just as is or you can crumble some over some delicious ice cream to get that texture and crunch
6) Sesame-laced cookies
Make your Florentine cookies using sesame seeds. When cookies still are very pliable, just mold cookies on some muffin tins to form really cute cups. Put 1 scoop of any flavor of ice cream then add peanut butter fudge to create that interesting and delish treat.
7) Fruit Roasted w/ Honey
If you’re wanting a very light dessert to your heavy dinner meal, just get some fruits like apricots, apples & pears. Peel the fruits then brush them using some butter that has been melted.
Drizzle honey that has been blended together with cinnamon on the peeled fruits then roast them until they’re soft and they have caramelized. Best if served with creme fraiche or mascarpone that has been added w/ honey.
Get creative with your traditional holiday recipes so that you will have more wonderful and tasty meals together with your friends and family
Discover The Perfect Holiday Gifts
The holidays are almost around the corner and for sure there will be quite a number of nice gifts being exchanged by family & friends. The gifts aren’t really required to be expensive but rather that they’re truly coming from the heart of the giver.
If you’re looking for really great gifts for your loved ones & friends during Christmas and you want something that’ll really make quite an impact as well as be appreciate really well by those whom you intend to give them to then try giving out these really unique wine baskets as gifts.
These gift baskets usually come with 1 or 2 bottles of good wine, an assortment of wine paraphernalia’s like corkscrews, a wine cork and a block of cheese that would complement your chosen wine. Caviar sometimes is included if you’re really wanting to impress your recipients.
The wine basket as a gift is really very impressive and will be appreciate by anyone who receives them. Wine during holidays is always a permanent fixture in homes during parties or simple meals for celebrating the festive season.
Wine baskets are very unique and thoughtful gifts that you’d be able to give to a colleague, family or friend. It will help them do their entertaining during upcoming holidays. It’s also quite easy to put together and won’t take up so much time especially if there’s a service online where you could pick what to put in those gift baskets then have the company send it directly to the recipient.
There’s already a long list of cool websites online that provide the service where you could choose from their wide selection of goodies that you’re able to put inside a gift basket. They have wines, chocolates, cheeses and anything that you’d like to add to create a more memorable gift.
You could just order it via the internet and pay for it online as well. The company then delivers it to your intended recipient and you will have this worry free time during Christmas. Your gifts are already being taken cared of so you prevent being stressed out about your upcoming Christmas dinner or any other holiday celebration for that matter.
Holiday baskets containing wines are always a nice present to receive but they’re not the only really great gifts you can send off to your loved ones and also to some very important people in your life. The essence of gifting is just all about you remembering that person and thanking them for being good to you.
A wine basket is just a new idea which you can add if you’re feeling that your gifts ideas need a bit of refreshing. For sure, the ones who receive them will be truly grateful and will be amazed that you’re able to think of a really impressive gift/present to give them.
7 Fish Feast For A Sumptuous & Traditional Start Of The Italian Holiday
Aside from Christmas, Italians commemorate another festival loaded with great food and merry making. Italian people particularly the Italian Christians observe this 1 night of festive and delicious fish dishes.
The night before Christmas, Italian Seven-Fishes-Feast is observed and enjoyed. This rich belief is considered a big gathering because families, friends and loved ones meet and share some sumptuous meals made from several kinds of fishes.
Almost all fishes found in the Mediterranean territory are served during this occasion. All kinds of fishes including Anchovies and Eel are prepared to bring color and fun to this special festivity. The special event is observed by almost all Italians all over the globe.
How The Celebration Started
There’s no definite explanation for the Seven-Fishes-Feast. Some people just merely give assumptions and opinions. Many agree that Seven-Fish-Feast is based on the number of days when God created Earth. Although no factual evidence can prove this notion, Italians who are Christians believe in it. Aside from this thought, many people claim the Seven-Fish-Feast is based on the 7 major sins of mankind.
Every fish symbolizes a sin. However, it’s another speculation. Regardless of how it started or where it was derived from, almost all Italians believe in celebrating this festivity event even if they’re in their country or overseas.
Delicious Recipes For The Unique Event
Just like other traditions and events, Seven-Fishes-Feast isn’t explained through science. No explanations on how and why this occasion exists. But believers of this tradition do not need any certain explanations about the occasion.
They prepare food and enjoy the festivity based on their understanding of the said tradition. They even prepare the yummy fish menus according to tastes and discretion. You cook or prepare the fishes according to your liking. There were no exact rules given on how you are going to prepare the menus.
Even if you make a yummy casserole dish of tasty Anchovies or sea bass coked using some kosher salt, one thing is common – everything is plain. You use recipes according to how you interpret the festivity. The rules aren’t cut and dried.
You are likely to savor several seafood recipes prepared and served during the occasion. The most important thing about this festivity is to bring relatives, friends and families together. The tasty fish menus are just bonuses they get from the great occasion. The important thing is all the family gathers.
Why Include Eel?
Technically, Eel cannot be classified as fish. However, Italians agree that Eel plays a vital part during the celebration during the night of Christmas. Eel recipes are commonly created using a special sauce which the party hosts prepares.
During the occasion, no guest will bring any Eel dishes since its part of their tradition to let the party host make this recipe. Everyone will have a chance to taste this delicious Eel menu and enjoy knowing it symbolizes fortune.
Learn About The Traditional & Sumptuous Christmas Dinner Dishes By Grandma!
Usually as women in any family, the family recipes have always been passed from mother to daughter and they’re always made during the holiday seasons to remind us of our beginnings and our roots.
These traditions are often passed to the youngest member of the family or perhaps to newly-married granddaughters. These traditions will include but are not limited to holiday activities and then of couse the elaborate menu for Christmas dinners.
These Christmas recipes/dishes have always been passed down from generation to generation so that they are preserved by the family members. It’s a great way for keeping the holiday family memories very much alive inside the thoughts of each family member present.
It’s really a time honored family tradition to be keeping certain family recipes alive especially if they are in grandma’s elegant handwriting or even your great great aunt’s. It makes preparing the annual Christmas dinner more special.
Now even if your Christmas dinner list is quite complete already with the traditional things, there’s always room for new stuff and new additions. You might want to add in your best recipes & who knows, 30 years fast forward, your grandkids or your soon-to-be great grandkids will be chatting about you they way you talk about your great grandmother.
You could also try and do something new with your old traditional recipes. Put an interesting twist to them and then spice them up so that they will have new flavors but still retain the old recipe.
It would be nice if you’re able to add like really sweet and crunchy fruits to the traditional and very delicious turkey stuffing that your great grandmother used to make. It would be great if some candied almonds or pecans can be added to your great aunt’s sweet potato pie.
Mixing the old traditions with some really new ones are going to be a welcome addition to your already growing yummy list of dishes to be served during the coming Christmas season.
You could also give out Christmas recipes to family members and they’d be considered nice gifts if you’re not able to think of anything else to present to them as gifts. These recipes, handed down from generations, are very much nice treasures and will make for interesting presents.
Or what would make a more interesting gift to family members is a hard bound collection of your family recipes from way back your great great grandmothers and then don’t just stop with Christmas holidays but also on other holidays too. This will be a truly remarkable gift full of history and thought.
If you’re not able to find any other great recipes, do ask around your other family members for recipes they might have so you could also incorporate it in your personalized gift. Then just decorate it with some really nice artwork and presto, you have yourself a hardbound family recipe book.
Fun And Easy 4th July Celebration Dishes For A Great Time!
Everyone is excited every time July 4 is approaching. This is one of the colorful and most celebrated holidays in the US. American flags, merry making, fireworks and delicious food are important elements of this occasion. Colors such as white, blue and red are found everywhere.
Since friends and families are gathered to have fun on this day, dining outside is one of the best means to enjoy the occasion. Because July has a warm climate, picnic recipes are very much in fad. Barbeques, burgers, hotdogs and brats are popular choices. However, healthier menus must also be included to serve your health conscious guests.
Some meat lovers are probably unaware that vegetarian burgers are also good when grilled. Kebabs with tomatoes, mushrooms and squash will surely satisfy your health conscious or vegetarian guests. Another approach to make your friends enjoy the picnic is to allow them to choose their vegetables and make their very own veggie kebabs. Children will surely enjoy this too.
During the July 4 celebration, you can also include seafood such as fish in your recipes. Fish that are really fresh easily cook on the grill. You may use salmon, shrimps and marinated vegetables for a healthier and more nutritious menu.
You may also serve healthy salsa made from tomatoes, cilantro, bell peppers, onion and garlic. This thirst-quenching salsa goes well with pita, pretzels, fresh vegetables and chips. This light snack will make sure that everybody will retain their cravings while you prepare the barbeque on your grill.
If you do not want to have barbeque and rather have picnic in the park to witness the amusing fireworks, you can prepare sandwiches loaded with fresh tuna, vegetables, smoked fish and chicken. These picnic recipes can be easily prepared, cooked and savored afterwards.
You have to keep in mind that the foods you bring in the picnic will not be refrigerated for quite some time, so do not bring condiments that spoil easily such as yoghurt sauces and mayonnaise. However, you can use alternative dips such as avocado, salsa and hummus.
For your desserts, you may incorporate the three main colors (red, white & blue) in your cupcakes and pastries. You can use colorful toppings, frostings and little flags to bring in the spirit of the occasion. If you don’t like baking, you can simply mix blue berries and red fruits coated with whipped or heavy cream.
You can also make some fun treats for children by creating red, blue and white popsicles and jelly treats. You can simply make these from fruit saps. Keep them simple since children are more excited to see the colorful fireworks display rather than eat the food you prepared.
The colorful fireworks displays are definitely thrilling during July 4, but giving out food and sharing your recipes with families or friends are wonderful bonuses of the occasion.
How To Make That Delicious Dessert Cake Red Velvet Goodness!
Family gatherings are always fun and great parties because you get to see your loved ones and renew ties with them. Normally gatherings involving family are held during special celebrations and most importantly during holidays.
During these special holiday occasions, a party wouldn’t be complete without some cake. Here is my most favorite recipe for that delicious Red Velvet cake. Although there are lots of recipes out there for this kind of cake, this one is what works best for me.
After you’re done with baking & icing your velvet cake then store the cake inside any airtight container big enough for it to hold the cake then place inside your fridge and take it out an hour prior to serving it up to your guests.
For the Cake: You’ll need 1/2 c of shortening, 1.5 c of sugar (granulated), 2 ozs food color (red), 1 tbsp powdered cocoa, 1 tsp salt, 2.5 c of flour (all-purpose), 1 tsp baking soda, 2 pcs eggs, 1 tsp vanilla-flavored extract, 1 c of buttermilk and 1 tsp vinegar.
To make the cake: Get a big bowl and then cream shortening and sugar together. Slowly add in eggs then mix everything well. Next, add powdered cocoa and food color and continue mixing until everything is blended well.
In another bowl, mix salt & flour together then slowly incorporate the flour & salt mixture to your 1st bowl. Blend well then add buttermilk, baking soda and vanilla extract. Then pour the vinegar into mixture and blend well.
Grease lightly 2 pcs of 9-inch in round diameter cake pans and sprinkle some flour on them. Divide the batter into 2 then pour it on your greased pans then bake them at 350 deg. F for about 25 mins. or just until the middle of your baking cake has been cooked already.
For cake icing you’ll need: 1 tsp of vanilla-flavored extract, 1/2 c of butter/margarine, 2 tbsps of flour (all-purpose), 1 c of sugar, 1/2 c of shortening and 1 c of milk (cold).
To make the icing: Inside a medium-sized saucepan, mix together milk & flour at medium flame and stir it constantly just until mixture gets thick. Take off the heat then allow to cool ’til it’s cold enough for it to be placed inside your fridge for it to get chilled.
After it has chilled, take out of your fridge then add sugar, margarine & shortening using your electric hand-held mixter at medium settings until your icing appears creamy and smooth.
Then, add vanilla and continue to beat it for another 30 secs. at medium settings also. After your icing is already done, then spread it evenly on your cake. Add some other decorations if you’re wanting to do it. Get creative with your holiday red velvet cake!
Great Gravy from the Turkey Pan Recipe
Ingredients:
1/2 teaspoon of minced sage (fresh)
2 Tablespoons of minced parsley (fresh)
1/4 c of yogurt (plain)
4 Tablespoons of flour (white)
4 Tablespoons of turkey drippings
3 parsley sprigs
1 fresh sprig of thyme
1 bayleaf
4 black peppercorns
2 teaspoons of seasalt
3 & 1/2 c of water
2 celery stalks; chopped
2 chopped carrots
1 onion (yellow); chopped
Turkey neck & giblets
Instructions:
Combine turkey, onion, carrots, celery, water, seasalt, peppercorns, bayleaf, thyme & parsley in saucepan. Cook it over mid-heat for 30 mins then simmer about 2-3 hrs.
You remove turkey as desired then chop them & set them aside. You strain cooked stock then set it aside as well.
Pour roast pan drippings onto glass cup then let fat rise. You skim off extra fat then discard. You reserve the drippings. In roast pan set over mid-heat, you add 4 Tbsps fat then sprinkle flour gradually, vigorously mixing w/ wooden cooking spoon. You scrape extra bits seen at the bottom-part of roast pan.
Once mixture browns, you whisk stock in & reserved pan drippings. Constantly stir while simmering for five minutes then remove it from direct heat. You place 1 c gravy into measuring-cup then add 3 cubed ice to slightly cool. You add yogurt & herbs. Add this mixture into gravy. Add meat then season w/ pepper & salt.
>> Great Gravy from the Turkey Pan Recipe
Curried Chicken Profiteroles Recipe
Ingredients:
3 Tablespoons of silvered almonds
3 Tablespoons of raisins
1 finely-diced pepper (red)
2 finely-chopped scallions
2 c of cooked chicken; diced finely
Pepper
Salt
1 Tablespoon of chutney (mango)
2 teaspoons of powdered curry
2/3 c of mayonnaise
Eggwash
6 eggs
1 & 1/2 c of flour
1 teaspoon of sugar
1/4 teaspoon of salt
1 & 1/2 sticks of unsalted butter
Instructions:
Profiteroles: Have oven preheated to 425 degrees F. Combine water, sugar, salt & butter in saucepan. Boil then remove pan from the heat & add flour. Vigorously stir ’til blended well.
Put back into heat then stir ’til mixture creates choux & liight dough film will form at the pot’s bottom.
You remove it from the heat then gradually add eggs. Stir after every addition ’til glossy-sheen & will slip out of spoon.
Pipe puffs into lined bake sheet uniformly. Smoothen tops w/ brush that’s dipped into lightly-beaten eggs.
Have it baked about 20 mins the reduce the heat into 375 degrees F & bake about 10 mins then turn the heat off. Have puffs removed from the oven & pierce their tips w/ knife, allowing steam & heat to slowly escape. Return them into oven about 10 to 15 mins. Remove them from the oven & cool.
Filling: Place pepper, salt, chutney, curry & mayonnaise in processor then puree ’til smooth. You add almonds, raisins, pepper, scallions & chicken.
You cut profiterole tops off w/ sharp-edged knife then reserve profiterole tops. You spoon the chicken-mixture onto puffs. You replace tops & refrigerate. Chill.
>> Curried Chicken Profiteroles Recipe
Mushroom & Stilton Tart Recipe
Ingredients:
1/2 c of crumbled bluecheese
3 eggs (large)
2 c of thick cream
2 garlic cloves; chopped
4 c of mushrooms; sliced
3/4 teaspoons of pepper (black)
3/4 teaspoon of salt
1/2 c of leeks; minced
2 Tablespoons of butter
2-3 Tablespoons of cold water
1 c of cold butter; cubed
1/2 teaspoon of cayenne
2 teaspoons of salt
2 & 1/2 c of flour plus 2 Tbsps
Instructions:
Combine cayenne, salt & 2 & 1/2 c of flour. Blend butter in ’til it appears like a coarse-meal. You add cold water then mix w/ wooden baking spoon ’til dough does not stick to bowl’s sides.
Have dough formed into ball then cover w/ plastic cling wrap. Refrigerate about 60 mins.
Have oven preheated to three hundred fifty degrees Fahrenheit. You remove dough then sit for 5 mins. Dust working surface lightly w/ flour.
You roll dough carefully into 12″ round that is 1/4″ thick. Have dough folded into four then place them in 10″ tart plate then unfold.
Slowly roll rolling-pin over pan’s top then trim extra dough off then prick crust’s bottom w/ fork.
For the filling: Have butter melted in pan set over mid-heat then add leeks. Generously season w/ pepper & salt then saute about 60 secs.
You add the mushroom then saute for 3-5 mins more ’til browned. Add garlic then remove them from direct heat. Completely cool.
Combine eggs & cream in bowl then add pepper & salt, mixing well. You pour mushroom-mixture onto pastry shells then sprinkle w/ bluecheese.
You pour cream-mixture in then bake it for 55 mins ’til center sets & top becomes golden. You remove it from oven then cool about 5 mins prior to slicing. Best when served w/ bread loaf.
>> Mushroom & Stilton Tart Recipe
Cornbread, Cranberry & Pecan Stuffing Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of chopped parsley (fresh)
1 Tablespoon of oregano (fresh)
1 c of toasted pecans; chopped
1 c of dried cranberries
6 c of stale cornbread; crumbled
1 c of chicken broth
1 diced Jalapeno
2 garlic cloves; mined
1 c of chopped celery
1 c of diced onions
2 Tbsps of butter
Instructions:
Have butter melted in medium saucepan set over mid-heat. You add the celery & onions then saute them for 7 mins ’til soft. Add Jalapenos & garlic then saute about 2 mins. You add the broth then remove mixture from the heat.
You toss the parsley, oregano, pecans, cranberries & cornbread in large-sized bowl. Lightly toss to blend well. Add pepper & salt.
>> Cornbread, Cranberry & Pecan Stuffing Recipe
Affogato Recipe
Ingredients:
Vanilla icecream scoops, or
Chocolate icecream scoops, or
Coffee-icecream scoops
Espresso (brewed)
Instructions:
Scoop desired icecream flavor into mug then top w/ 1-2 shots freshly-brewed espresso.
>> Affogato Recipe
Orange-Rum Pecan Pie Recipe
Ingredients:
Unbaked 9″ pie-crust
1 c of pecans
1 Tablespoon of rum (dark)
1 Tablespoon fresh juice of orange
Orange zest
1 Tablespoon of melted butter
1/2 teaspoon of salt
1 teaspoon of vanilla
1 c of light-corn syrup
1/2 c of sugar (dermera)
1/2 c of Florida-Crystals sugar
Instructions:
Have everything combined excluding pecans in bowl. Stir to combine well. Add pecans then pour mixture into prepared crust.
Bake pie for 45-50 mins at three hundred fifty degrees Fahrenheit ’til filling becomes firm. Cool.
>> Orange-Rum Pecan Pie Recipe
Eggs with Cream Cheese and Chives Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of chives
8 beaten eggs
4 Tablespoons of creamcheese
Instructions:
Have creamcheese melted in pan set over mid-heat. You add beaten eggs, stirring slowly ’til cooked. Have it seasoned w/ pepper & salt then add two teaspoons chives in every serving.
>> Eggs with Cream Cheese and Chives Recipe
Stuffed Butternut Squash Recipe
Ingredients:
Butter
Pepper
Salt
1 redpepper (salt); finely-diced
1 Tablespoon of chopped parsley (fresh)
3 Tablespoons of chopped rosemary (fresh)
1/2 c of finely-diced mushrooms
1/2 c of toasted nuts (pine)
1 diced shallot
1 c of wild-rice
3 c of chicken stock
1 & 1/2 c of long-grain rice
3 butternut-squash (large)
Instructions:
Have squash sliced into half then remove the seeds. Allow them to simmer in saucepan w/ face-down in steam about 6 mins.
You cut squash’s center out delicately, leave am inch border at the outside part. You scoop the flesh out then chop them.
Have long-grain rice cooked in chicken stock. You place wild-rice in another saucepan then cover it w/ water. Simmer about 20 mins.
You saute shallot quickly then you add nuts then set them aside. Have mushrooms sauteed in heated butter together w/ parsley & rosemary.
You combine all ingredients in bowl then stuff squash w/ this mixture. You pour softened butter all over then bake them for about 15-20 mins at three hundred seventy-five degrees F.
>> Stuffed Butternut Squash Recipe
Making Choux Pastry Recipe
Ingredients:
Tablespoons of silvered almonds
3 Tablespoons of raisins
1 finely-diced pepper (red)
2 finely-chopped scallions
2 c of cooked chicken; diced finely
Pepper
Salt
1 Tablespoon of chutney (mango)
2 teaspoons of powdered curry
2/3 c of mayonnaise
Eggwash
6 eggs
1 & 1/2 c of flour
1 teaspoon of sugar
1/4 teaspoon of salt
1 & 1/2 sticks of unsalted butter
Instructions:
Have oven preheated into 425 degrees F. Combine water, sugar, salt & butter in saucepan. Boil then remove pan from the heat & add flour. Vigorously stir ’til blended well.
Put back onto heat then stir ’til mixture creates choux & light dough film will form at the pot’s bottom.
You remove it from the heat then gradually add eggs. Stir after every addition ’til glossy-sheen & will slip out of spoon.
Pipe small puffs into lined bake sheet uniformly. Smoothen tops w/ brush that’s dipped into lightly-beaten eggs.
Have it baked about 20 mins the reduce the heat into 375 degrees F & bake about 10 mins then turn the heat off. Have puffs removed from your oven & pierce their tips w/ knife, allowing steam & heat to slowly escape. Return them into oven about 10 to 15 mins. Remove them from your oven & cool.
>> Making Choux Pastry Recipe
Orange Sesame Pecans Recipe
Ingredients:
1 teaspoon of sesame-oil
Zest taken from an orange
A pinch flaked chili
Fresh ground pepper (black)
1/2 teaspoon of seasalt
3 Tbsps of Florida-Crystals sugar
2 c of raw halved pecans
Instructions:
Boil 2 c water. Have pecans placed in bowl then fill w/ boiled water enough to have them covered. Sit about 30 mins, drain then pat them dry.
Arrange on one layer in flat bake sheet then bake for about 5 mins at three hundred seventy-five degrees Fahrenheit.
Combine pepper, flaked chili, salt & sugar in bowl then add orange zest, blend well. Have pecans placed in pan then add oil enough to have them coated. Toast them over mid-high heat ’til well heated.
You sprinkle the sugar-mixture all over the pecans gradually while you are stirring ’til nuts are fully glazed. Transfer into serving platters then cool prior to serving.
>> Orange Sesame Pecans Recipe
Mandelbrot Recipe
Ingredients:
1/3 c of coarsely-ground almonds
1 & 1/2 tsps of baking-powder
1/4 c of whole-wheat flour
1/4 teaspoon of extract (lemon)
1 teaspoon juice from lemon
A pinch seasalt
2 Tbsps of oil (canola)
1/4 c of honey
1 egg
Instructions:
Have oven preheated to three hundred seventy-five degrees Fahrenheit. Beat the egg & honey ’til foamy. Add almonds, baking-powder, extract, juice, salt & oil.
Combine forming a dough. You pat onto 3×8x1-inch loaf then bake it for 20-25 mins ’til browned lightly. Slightly cool then slice into square bars that are 1/2″ wide.
>> Mandelbrot Recipe
Savory Spinach Dip Recipe
Ingredients:
1/4 c of thinly-sliced scallions
18 ounces of canned chestnuts (water); drained
10 ounces of frozen spinach; thawed, chopped, drained in colander
3 garlic cloves (large); peeled
1/2 c of tofu-mayonnaise
1 pack of onion-soup mix
1 pack of lite silken tofu; drained
Instructions:
Have tofu drained then pat them dry w/ paper-towels. Place in processor together w/ garlic, blend ’til smoothened. You add the mayonnaise & soup-mix then blend, throw spinach in & continue blending.
Add scallions & chestnuts then pulse ’til chunky. Store inside your fridge for 60 mins prior to using.
>> Savory Spinach Dip Recipe
Fennel Salad with Cranberries & Pecans Recipe
Ingredients:
1/2 c of oil (olive)
1 minced shallot
2 Tbsps of vinegar (balsamic)
2 Tbsps of red-wine vinegar
Pepper
Salt
3 c of mixed baby greens
1 fennel bulb; cored & thinly sliced lengthwise
1 watercress bunch; stemmed
Half bunch of washed spinach; torn
1 c of chopped dry cranberries
1/2 c of halved pecans
Instructions:
Have oven preheated into 400 degrees F. You place pecans in bake sheet & toast about 7 mins. Cool.
Combine vinegar, shallots & olive oil. Add cranberries, toss then set it aside. You place greens into bowl then add pecans, tossing w/ vinaigrette.
>> Fennel Salad with Cranberries & Pecans Recipe
Beef Wellingtons Recipe
Ingredients:
1 Tablespoon of cream
1 beaten eggs
1 pack of puff-pastry (frozen); thawed
4 ounces of soft-liver pate
3 Tablespoons of finely-chopped parsley
2 diced shallots
1 c of finely-diced mushrooms (button)
1 Tablespoon of butter
2 Tablespoons of oil (olive)
4-6 ounces of tenderloins (beef)
Instructions:
Brush beef tenderloins w/ oil. Sear them over high-heat in large-sized skillet for 60 mins in every side. You transfer them into plate then chill about 10 mins.
You saute mushrooms w/ 1 Tbsp butter ’til browned. Transfer in bowl then mix w/ parsley & shallots. Set it aside then chill.
You cut every sheet of pastry into half in crosswise manner. You roll every half sheet into floured working surface onto rectangle that is large & can enclose a steak.
Place a tenderloin in every rectangle’s center. You add one pate slice & 1/4 mushroom-mixture. You dampen pastry edges w/ eggwash then fold it, enclosing tenderloins. Press & seal edges.
Decorate w/ pastry-leaves as desired. Transfer them into bake sheet then brush w/ eggwash. Have it baked for 20-25 mins at four hundred twenty-five degrees Fahrenheit ’til crust becomes golden-brown & puffed. Serve warm.
>> Beef Wellingtons Recipe
Stuffed Tomatoes with Caper Mayonnaise Recipe
Ingredients:
1/2 c of mayonnaise
2 Tbsps of creamcheese
1 & 1/2 tsps of capers
1 teaspoon of dijon-style mustard
1 Tablespoon of fresh tarragon
36 sliced cherry-tomatoes; drained
Instructions:
Cut off tomato tops then hollow them out. Drain w/ cut-side-down on paper towels. Combine mustard, capers & tarragon in processor then puree. You add the creamcheese followed by mayonnaise. Continue blending ’til smooth.
Chill about 20 mins then stuff your tomatoes w/ this filling.
>> Stuffed Tomatoes with Caper Mayonnaise Recipe
Warm Winter Greens Salad Recipe
Ingredients:
1 Tablespoon of vinegar (umeboshi)
2 Tablespoons of oil (hazelnut)
1/4 c of toasted hazelnuts; chopped
A small bok-choy
A bunch of kale
Instructions:
Place colander or steamer in saucepan w/ three cups water w/ salt to a boil. You strip the bok-choy leaves & kale from their stems then slice into 2″ squares. You steam the greens in rapidly-boiling water about 6-10 mins ’til they turn bright-green & are tender.
Have nuts toasted in skillet, shake them over high-heat. You whisk vinegar & oil then toss mixture into greens. You reheat the greens quickly in saucepan over mid-heat. Best when served warm & topped w/ chopped nuts.
>> Warm Winter Greens Salad Recipe
Roasted Tomatoes Recipe
Ingredients:
Pepper
Salt
2 Tbsps of oil (olive)
2 tomatoes (large)
Instructions:
Split the tomatoes into half then drizzle w/ oil, pepper & salt. Bake them on cookie sheets for about 30 mins at three hundred fifty degrees Fahrenheit.
>> Roasted Tomatoes Recipe
Cream-Filled Profiteroles with Chocolate & Field Berry Puree Recipe
Ingredients:
1 Tablespoon juice of orange
1/2 c of sugar
1 pack of raspberries (frozen)
1 & 1/2 c of whipped cream
1 c of choco chips
1 teaspoon of extract (vanilla)
2 eggyolks
2 Tablespoons of cornstarch
1 c of milk
Instructions:
Heat milk in saucepan ’til boiling then set it aside. You whisk vanilla, eggyolks, & 1/4 c sugar in bowl ’til smooth. You add cornstarch & milk, continue whisking.
You put mixture into saucepan then cook it over mid-heat ’til it thickens a bit, coating spoon’s back then remove it from the heat.
You transfer the pastry-cream into bowl then refrigerate ’til cooled. You then add 1 c of cream, whisk to combine. You fill your profiteroles w/ pastry-cream then replace the tops. Refrigerate ’til serving time.
Have choco chips melted over double-boiler then add 1/2 c cream, stirring ’til blended well. Drizzle this mixture all over your profiteroles.
Combine orange juice, 1/4 c sugar & raspberries in saucepan. Simmer ’til well-blended for 5 mins. You press this mixture through sieve using spatula. You drizzle this sauce all over profiteroles then serve.
>> Cream-Filled Profiteroles with Chocolate & Field Berry Puree Recipe
Filo Triangles Cooking Tip
Ingredients:
Prepared filo pastry
Butter; melted
Filling of choice
Instructions:
Have filo pastry unrolled then peel off 2 sheets, separate them into individual sheets. You brush the 1st sheet w/ softened butter then top w/ 2nd sheet then brush it w/ butter as well. Do this quickly to avoid drying of filo. You cut sheets into 6 strips.
You place 2 Tbsps chosen filling into bottom-part of every strip. You fold every strip onto small equal-sized pocket.
You continue the folding, keeping triangle-shape intact ’til strip’s end. Repeat procedure w/ rest of filling. Arrange them on flat bake sheets then brush w/ butter. Have them baked for about 15-20 mins at four hundred degrees Fahrenheit ’til golden-brown.
>> Making Filo Triangles
Organic Wehani with Cranberries and Sweet Caramelized Onions Recipe
Ingredients:
1/2 teaspoon of orange-zest
1 teaspoon of sugar (brown)
1onion (small); quartered & sliced thinly into wedges
1 Tablespoon of butter
1/2 c of dried cranberries (sweetened)
1 c of rice
Instructions:
Combine butter & water in pot w/ tight lid. Heat ’til boiling, stir once. Reduce into mid-low heat & cover. Allow to simmer for 50 mins. Add cranberries onto rice.
You saute syrup, onion & 1 Tbsp butter for about 5 mins over mid-heat, constantly stir. You adjust into low-heat then slowly cook mixture for about 15 mins ’til onions caramelize.
You add the onions into cranberries & rice. Add 1/2 teaspoon of zest then season w/ pepper & salt.
>> Organic Wehani with Cranberries and Sweet Caramelized Onions Recipe
Fennel & Turnip Salad Recipe
Ingredients:
1/2 teaspoon of seasalt
1 c of arugula (fresh)
1 c of chopped parsley (fresh)
1/2 c of almonds
Fresh ground pepper (black)
1 teaspoon of dried mustard
1 Tablespoon of grated ginger (fresh)
1 teaspoon of grated peel of lemon
1 teaspoon of grated peel of orange
1/3 c of orange-flavored juice
1/2 teaspoon of honey
1 teaspoon of vinegar cider
3 Tablespoons of oil (olive)
1 Tablespoon of shallots; minced
2 peeled navel-oranges; remove pitts
3 fennel bulbs
4 turnips (small)
Instructions:
Have turnips scrubbed thinly into 1/2″ pcs, add into salted boiling water for 15-20 mins ’til tender. You trim off stalks of fennel bulb. You cut one slice from bottom then peel outer layer off. Slice fennels diagonally across grain then set them aside.
Have oranges separated onto sections then slice them thinly into triangular pcs. Combine pepper, salt, mustard, ginger, fruit peels, juice, honey, vinegar & oil.
Have almonds toasted in oven about 7 mins at four hundred degrees Fahrenheit. Chop them into pcs. HAve everything combined then toss them together. You add the arugula & parsley.
>> Fennel & Turnip Salad Recipe
Hummus Recipe
Ingredients:
1/3 c of oil (olive)
Seasalt
Juice from half of lemon
30 ounces of beans (garbanzos)
1 Tablespoon of tahini
1/2 c of chopped parsley
3 garlic cloves; minced
1 Tablespoon of cumin (ground)
Instructions:
Have cumin roasted over high-heat. Constantly shake pan about 60 secs ’til cumin’s aroma comes out. You blend tahini, parsley, garlic & cumin in processor.
Then add beans & puree. Add salt & juice then mix. Pour over oil gradually while blending mixture ’til smoothened. Use as dip for chips.
>> Hummus Recipe
Wilted Green Salad with Goat Cheese and Hazelnuts Recipe
Ingredients:
3 Tablespoons of vinegar (balsamic)
1/4 c of oil (olive)
1/2 pound of heavy greens
4 French goatcheese slices; 1″ thick each
1/2 c of hazelnuts; toasted
Instructions:
Have hazelnuts roasted in oven for 5 to 8 mins at 375 degrees F. Remove them from the heat.
You bake cheese about 3 mins on small bake sheet then set it aside. Have wok heated then add vinegar & oil. Add greens & toss them quickly ’til wilted. You add hazelnuts, tossing to combine.
Transfer greens into plate then slide cheese into greens.
>> Wilted Green Salad with Goat Cheese and Hazelnuts Recipe
Vegetarian Pate Recipe
Ingredients:
1 Tablespoon of sesame-tahini
1 Tablespoon of vegetarian-style Worcestershire
1 Tablespoon of steaksauce
2 Tablespoons of miso (white)
1/4 teaspoon of paprika
1 teaspoon of fresh ground pepper (black)
1 Tablespoon of light soysauce
1 pack of extra-firm lite tofu
1/4 teaspoon of salt
2 peeled shallots; minced
1 c of finely-chopped leaks
1 onion (white); diced
1 teaspoon of oil (olive)
Cooking oil spray
3 c of sliced fresh beans (geen)
1 teaspoon of salt
2 qts of water
Instructions:
Allow salted water to boil rapidly then add beans & cook about 15 mins.
Meanwhile, coat thick saucepan w/ cooking-spray then oil & saute shallots, salt, leeks & onions for 8-10 mins over low-heat ’til onions become translucent. You then add paprika, pepper & soysauce, continue cooking for 10 more mins.
Drain beans well then place them in processor. Puree together w/ tofu-mixture, tahini, Worcestershire, steaksauce & miso.
Have it refrigerated overnight before using. Serve w/ crackers or bread.
>> Vegetarian Pate Recipe
Pumpkin Bread Recipe
Ingredients:
1/2 c of soymilk
1 & 1/2 c of canned pumpkin
3/4 c of pitted dates; chopped
1/2 teaspoon of nutmeg
1/2 teaspoon of cloves
1 teaspoon of cinnamon
1 teaspoon of baking-soda
1/2 teaspoon of baking-powder
1/2 teaspoon of salt
1 c of whole-wheat flour
2 c of whole-wheat pastry-flour
1/4 c of veggie oil
1/2 c of maple-flavored syrup
1/2 c of sugar (demerara)
Instructions:
Have oven preheated to four hundred degrees Fahrenheit. Combine oil, syrup, & sugar in bowl. You add the spices, baking powder & soda & flours, mix thoroughly.
Add soymilk, pumpkin & dates, blend well. Transfer mixture into greased loaf-pan then bake about 20 mins at four hundred degrees Fahrenheit.
Adjust heat into three hundred fifty degrees then bake about 30 mins more ’til cake test is completed.
>> Pumpkin Bread Recipe
Melon and Strawberries Recipe
Ingredients:
2 Tablespoons of sugar powder
A pint of strawberries
1 cantaloupe or honeydew
Instructions:
Cut melon into cubes then add them into strawberries. You sprinkle mixed fruits w/ 2 Tbsps of sugar powder then chill about 15 mins.
>> Melon and Strawberries Recipe
Australian Squash Soup Recipe
Ingredients:
Chopped parsley
1/4 c of white miso
2 bayleaves
1 Tablespoon of fresh leaves of thyme
1 Tablespoon of powdered curry
2 garlic cloves; chopped
1 Tablespoon of peeled ginger; minced
1 thinly-sliced leek
1 onion (white); sliced in crescent
6 c of peeled butternut-squash; cubed
8 c of veggie stock
Instructions:
Combine everything in bowl except miso & tofu. Heat ’til boiling over mid-heat for half an hour. Cool. You add miso & tofu then puree them in batches.
Strain then remove extra fiber then garnish w/ parsley.
>> Australian Squash Soup Recipe
Roasted New Potatoes with Sage and Pancetta Recipe
Ingredients:
Pepper
Salt
4 Tbsps of chopped leaves of sage
3 ounces of pancetta; cut onto strips
1/4 c of oil (olive)
2 pounces of white & red potatoes
Instructions:
Have potatoes boiled about 5 mins ’til halfway cooked. Drain well then set them aside. Have pancetta sauteed in oil, stirring gently for approximately 3 mins ’til lightly browned.
You add the sage & potatoes then toss. You transfer mixture onto bake dish. Bake for 20 mins at 375-degrees F ’til potatoes become crispy & browned.
>> Roasted New Potatoes with Sage and Pancetta Recipe
Whole Wheat Pie Crust Recipe
Ingredients:
1 Tablespoon fresh juice of lemon
1/3 c of cold water
1/4 c of cold oil (canola)
Pinch of seasalt
1/8 teaspoon of cardamom
1 & 1/2 teaspoons of cinnamon
3/4 c of unbleached flour (white)
3/4 c of whole-wheat pastry flour
Instructions:
Sift all dry components together. You whisk the wet components together then blend well. You add wet mixture into dry-mixture in fine stream while tossing the flour w/ spatula ’til clumpy.
Add water enough for dough to be softened. Tap into 1/2″ circle. Place in between 2 sheets waxpaper then turn the edges down to tightly seal. Have them refrigerated about half an hour.
Have dough removed from your fridge then unfold waxpaper. Roll out dough w/ rolling-pin, turning it over ’til 1″ thick.
You place dough back into your fridge for about 20 mins prior to using.
>> Whole Wheat Pie Crust Recipe
Turkey Minestrone Recipe
Ingredients:
1/2 c of chopped turkey
Pepper
Salt
1/4 c of cooked Orzo pasta
2 chopped tomatoes
1 c of cooked spinach; chopped
6 c of turkey broth
1 c of peeled potatoes; cut into squares
1 c of peeled carrots; chopped
2 garlic cloves; minced
1 chopped onion
1 celery stalks
1 c of chopped string-beans
1/2 teaspoon of thyme
1/2 teaspoon of sage
3 Tbsps of oil (olive)
Instructions:
Saute spices, garlic, celery & onions in oil ’til veggies turn opaque. You add potatoes & carrots then saute about 5 mins. You add the turkey, stock, tomatoes, spinach & beans then simmer for 20 mins. You add the orzo five minutes prior to serving.
>> Turkey Minestrone Recipe
Special Cocktail Recipe
Ingredients:
1 ounce Vodka
1 ounce Orange Juice
1 ounce Lemon Lime soda
1 dash of Lime Juice
Instructions:
1. Combine the orange juice with vodka.
2. Add 7-up and limejuice and stir gently.
>> Special Cocktail Recipe
Magnum Cocktail Recipe
Ingredients:
1 ounce Smirnoff Vodka
1 ounce Captain Morgan’s Spiced Rum
1 & 1/2 ounces Amaretto
7-Up
Instructions:
1. Pour vodka and rum over ice.
2. Add 7-up and stir.
3. Add Amaretto (Do not stir).
Enjoy!
>> Magnum Recipe
Stuffed Mushrooms Recipe
Ingredients:
1/4 c of shredded cheese (Sharp-cheddar)
1/4 c of chopped artichokes
1/4 c of chopped spinach
Pepper
Salt
1/2 c of smoked cheese (Gouda); shredded
A can of Crown-Prince crab
2 Tbsps of chopped chives
1 choppes shallots; sauteed
2 garlic cloves; sauteed lightly in butter
1/2 c of softened creamcheese
12 button-mushrooms (large)
Instructions:
Add shallot & garlic into softened creamcheese. Add pepper, salt & chives. Add crab, gouda cheese, salt & pepper for crab-filling, while for the spinach-filling, add spinach, artichokes & shredded cheddar cheese.
You gently rub mushrooms w/ moistened paper towels then remove their stalks. You stuff mushroom w/ chosen filling then arrange them on pie pan. Top w/ cheese & bake about 15-20 mins at 375 degrees F ’til mushrooms become soft.
>> Stuffed Mushrooms Recipe
Herbed Croutons Recipe
Ingredients:
Juice from one-forth lemon
Seasalt
Fresh ground pepper (black)
1 teaspoon of dry thyme
2 teaspoons of dry marjoram
2 teaspoons of dry basil
2 teaspoons of dry rosemary
12 day old whole wheat-bread slices
3 garlic cloves; crushed
4 Tbsps of oil (olive)
Instructions:
Add garlic & 2 Tbsps oil in pan set over low-heat. Cook about 10 mins, stirring often. Have oven preheated to three hundred fifty degrees Fahrenheit. You cut the bread onto cubes then place them in large bowl.
You drizzle rest of the oil all over the cubes then toss. Add remaining oil as necessary. You sprinkle pepper, salt & herbs on bread cubes then sprinkle w/ juice, tossing again to evenly coat.
You spread the cubes into flat bake sheet then bake them for about 15 mins. Turn once ’til golden-brown. Cool prior to serving.
>> Herbed Croutons Recipe
Turkey Seasoning Ideas Recipe
Ingredients:
1/8 teaspoon of star-anise (ground)
1/8 teaspoon of cinnamon (ground)
1/4 teaspoon of cumin (ground)
1/2 teaspoon of onion seasoning
1/2 teaspoon of seasalt
1 teaspoon of coriander (ground)
2 Tbsps of turmeric (ground)
Instructions:
Have everything combined. Blend well to incorporate flavors then use as rub to be generously spread throughout turkey’s surface for sumptuous flavor.
You can also add large rosemary sprigs or 5 garlic head into bird’s cavity for strong & flavorful kick.
>> Turkey Seasoning Ideas Recipe
Vegan Mushroom Rosemary Gravy Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of soysauce
3 c of vegetable broth
1 c of thinly-sliced mushrooms
1 teaspoon of dry thyme
2 teaspoon of dry rosemary
1/4 c of diced celery
1/4 c of diced carrot
1/4 c of diced onion
1/2 c of oil (olive)
1/2 c of flour
Instructions:
Create roux w/ 3 Tbsps of oil & 3 Tbsps of flour about 5 mins in pan, constantly stirring to combine. You remove the mixture from saute pan.
Add & saute dry spices, celery, carrots & onion in three tablespoons oil set over mid-heat about 5 mins then remove it from saute pan.
You add mushrooms into pan then saute them ’til browned. You remove them from your pan. Gradually add roux & stock into pan. Whisking them together ’til glossy & smooth.
You add herbs & soysauce then the veggies, cooking & stirring for about 15 mins over mid-heat ’til thickened.
>> Vegan Mushroom Rosemary Gravy Recipe
Honey Chipotle-Glazed Game Hens Recipe
Ingredients:
1 pack of corn (frozen)
3 fresh sprigs of thyme
1 cored pepper (yellow); seeded & sliced onto strips
1 cored pepper (red); seeded & sliced onto strips
1 onion (yellow); sliced onto rings thinly
2 game-hens
Pepper
Salt
A bunch of cilantro; chopped
1 Tablespoon juice of lemon (save seeds)
1 Tablespoon of honey
1 teaspoon of powdered chile
1/2 teaspoon of oregano
1/2 teaspoon of ground cumin
1 Tablespoon of oil (olive)
Instructions:
Have oven preheated to three hundred twenty-five degrees Fahrenheit. You blend together juice, honey, herbs, spices & oil. You stuff hens w/ seeds of lemon, pepper, salt & one-half cilantro.
Combine rest of cilantro, corn, peppers, & onions in bake dish then rub one-half of marinade all over hens then place above veggies w/ breasts faced up.
Roast birds in oven about 25 mins. You remove them from your oven then brush w/ extra marinade. Roast again for 45 mins ’til juice is clear, or ’til birds turns brown. Serve w/ pan filled w/ roasted veggies.
>> Honey Chipotle-Glazed Game Hens Recipe
Holiday Soy Nog Recipe
Ingredients:
4 Tbsps of mirin
1 teaspoon of extract (vanilla)
1 teaspoon of nutmeg
3 Tbsps of brown-rice syrup
2 c of vanilla soymilk
1 c of peeled butternut-squash; cubed
Instructions:
You steam butternut-squash for 20 mins ’til soft. You drain it well then cool it for 5 mins. Transfer into blender then add rest of your ingredients, blending ’til smoothened. Refrigerate about half an hour.
>> Holiday Soy Nog Recipe
Roast Goose Recipe
Ingredients:
1 Tablespoon of orange-flavored juice
Zest from an orange
1/2 c of butter
Pepper
Salt
1 c of sweet wine (white)
2 cored apples; quartered
1 peeled onion; quartered
1 medium goose
Instructions:
Have oven preheated to three hundred degrees Fahrenheit. Have goose rinsed then pat it dry.
You place apples & onion in goose’s cavity. Then spread zest, juice & butter over breast then season w/ pepper & salt. Transfer into large roast pan then add the wine.
Cover & roast for about 2 hrs. Uncover then continuously roast for 60 more mins, occasionally basting w/ prepared mixture ’til meat browns.
Best when served w/ orange-juice sauce & butter.
>> Roast Goose Recipe
Wilted Spinach Salad with Pork Tenderloin Recipe
Ingredients:
Pepper
Salt
1/2 onion (red); thinly-sliced
2 Tbsps of dry cranberries
1 teaspoon of dijon style mustard
3 Tbsps of sherry-vinegar
1/2 pound of washed spinach
1/2 pound of rinsed pork-tenderloin; pat dry
1/4 c of oil (olive)
Instructions:
Add your pork into wok heated over mid-high heat. Sear outside then remove the pork & reserve its drippings. Have pork roasted in your oven for 15 to 18 mins at 375 degrees F then slice it thinly.
Have onions sliced then set them aside. You add spinach into wok, quickly toss ’til wilted. You add vinegar & toss to combine.
Have greens placed on platter then top w/ onions & pork. Serve at once.
>> Wilted Spinach Salad with Pork Tenderloin Recipe
Soba Noodle Soup with Turkey Recipe
Ingredients:
4 Tbsps of chopped cilantro
1 c of beansprouts
1 teaspoon of rice-vinegar
1 Tablespoon of soysauce
1/2 c of chopped turkey
1-inch pc whole ginger
3 minced scallions
4 c of chicken broth
1/2 pack of cooked soba-noodles
Instructions:
Have broth simmered w/ vinegar, soysauce, ginger, scallions & turkey about 10 mins. Then discard the ginger. You place the noodles onto 2 bowls w/ cilantro & sprouts . Add the broth then serve.
>> Soba Noodle Soup with Turkey Recipe
Savory Sausage & Fennel Stuffing Recipe
Ingredients:
Pepper
Salt
2 Tablespoons of chopped parsley (fresh)
6 c of stale wheat bread; crumbled
1 c of chicken stock
3 Tablespoons of wine (white)
1 teaspoon of fennel seeds
2 garlic cloves; minced
2 c of white portion of fennel bulb; chopped
1/2 c of chopped celery
1 c of diced onions
1 pound of mild sausage (Italian)
2 Tablespoons of oil (olive)
Instructions:
Have oil heated in large pan set over mid-heat. You add Italian sausage then break the meat up while cooking. You saute them ’til thoroughly cooked & browned lightly for mins.
You add fennel, celery & onions then saute for 7 mins ’til onions become soft. You add fennel seeds & garlic then continue sauteing about 2 mins.
You add wine then simmer about 2 mins. You add broth then remove mixture from the heat. You place the parsley & bread in large-sized bowl.
You pour the sausage-mixture over the bread. Lightly toss to combine. Season w/ pepper & salt. Bake about 30 mins at three hundred twenty-five degrees Fahrenheit as desired.
>> Savory Sausage & Fennel Stuffing Recipe
Ginger-Pecan Shortbread Coins Recipe
Ingredients:
1 Tablespoon of finely-diced ginger (crystallized)
1/2 c of toasted pecans
1/8 teaspoon of seasalt
1 c of flour
1/4 c of Florida-Crystals sugar
1 cold butter stick; cut onto 8 pcs
Instructions:
Cream sugar & butter together w/ electric mixer about 3 mins. You add ginger, pecans, salt & flour. You gather dough then place it on waxpaper & roll it into log. Have it chilled about half an hour.
You unroll the log & slice it into half-inch coins then bake them on flat bake sheet at three hundred fifty degrees Fahrenheit for about 10 mins ’til golden. Cool on racks once done.
>> Ginger-Pecan Shortbread Coins Recipe
Classic Herbed Bread Stuffing Recipe
Ingredients:
Pepper
Salt
2 c of chicken stock
2 teaspoons of rosemary (fresh)
2 teaspoon of sage (fresh)
3 teaspoons of thyme (fresh)
4 stalks of celery; diced
3 onions (medium); diced
A stick of butter
10 c of cubed crusty-bread
Instructions:
Heat bread in oven about 20-30 mins at three hundred twenty-five degrees Fahrenheit. Have butter melted in large-sized skillet then cook celery & onions for 10-15 mins ’til soft. Add herbs. You toss stock into bread-mixture in large-sized bowl. Set aside some of this mixture. You place rest of stuffing into pan & bake. Have it covered w/ foil & bake about 20 mins at three hundred seventy-five degrees Fahrenheit.
>> Classic Herbed Bread Stuffing Recipe
Asian Dumplings with Sesame Dipping Sauce Recipe
Ingredients:
2 teaspoons of oil (sesame)
1 teaspoon of rice-vinegar
2 Tablespoons of soysauce
1 pack of wanton-wrappers
2 beaten eggs
1 teaspoon of soysauce
1/2 teaspoon of Asian chili-sauce
1/2 teaspoon of salt
1/2 pound of ground pork
1 c of shredded cabbage (Chinese)
1/2-inxh peeled ginger; minced
2 garlic cloves
1 shredded carrot
A bunch of scallions; sliced thinly
Half bunch of chopped cilantro
Instructions:
Stir fry carrots, cabbage, half scallions, ginger & garlic for about 5 mins. Combine rest of your ingredients into bowl.
You spread the wrappers into surface of wok then brush every wrapper w/ eggwash. Place 1 tsp filling into every wrapper then crimp onto purse-shape. Cook in steamer about 10 mins. Serve w/ dipping-sauce.
>> Asian Dumplings with Sesame Dipping Sauce Recipe
Fresh Sage & Red Recipe
Ingredients:
Pepper
Salt
1 Tablespoon of grated cheese (Parmesan)
2 Tablespoons of chopped sage (fresh)
1 eggwhite (wild-oats)
1/2 pound of beef (ground)
2 garlic cloves; minced
1/2 diced onion (small)
Instructions:
Saute garlic & onion in oil about 5 mins then add remaining ingredients into bowl. You roll mixture into tablespoon sized balls then arrange on bake sheets & bake at three hundred seventy-five degrees F for 15 to 20 mins.
>> Fresh Sage & Red Recipe
Natural Boneless Prime Rib of Beef Recipe
Ingredients:
3 Tablespoons of flour
1 teaspoon of pepper (black)
4 garlic cloves; minced
5 Tablespoons of crushed leaves of rosemary
2 Tablespoons fresh juice of lemon
1/3 c of oil (olive)
4-5 pounds of beef or prime ribs
Instructions:
Have oven preheated to four hundred fifty degrees Fahrenheit. Combine pepper, garlic, rosemary, juice & oil. Have roast seared in oven about 15 mins.
You reduce the oven temp to three hundred fifty degrees Fahrenheit then cook for 12 mins for every pound, ’til wanted doneness.
Have oven removed from oven then rest about 10 mins. Mix together 3 Tbsps flour into 1/4 c water. You place bake pan on top of mid-heat. Add flour-mixture then scrape pan w/ spatula, releasing drippings.
You add some rosemary sprigs while mixture is thickening, constantly stirring.
>> Natural Boneless Prime Rib of Beef Recipe
Wassail Recipe
Ingredients:
Slices of lemons
5 cloves (whole)
2 sticks of cinnamon
1/4 teaspoon of nutmeg (ground)
2 c of cranberry-flavored juice
3 c of unsweetened pineapple-flavored juice
4 c of apple-flavored juice
Instructions:
Have everything combined in large-sized kettle then simmer about 10 mins. Serve warm.
>> Wassail Recipe
Poached Pears in Sweet Red Wine Recipe
Ingredients:
1/2 c of sugar (Florida Crystals)
1/2 c of orange juice
1.5 c of red wine
2 pcs sticks of cinnamon
3 pcs of pears (Bartlett or Bosc)
juice of a lemon
Instructions:
Combine juices, sugar & wine in thick saucepan. Heat ’til boiling. You peel your pears, do not remove the its stem. Slice pears’ bottoms.
Have pears simmered then turn to evenly coat in wine-sauce about 15 mins. You remove them from the pot then chills. You reduce sauce into 1/4 c then set it aside & chill.
Spoon wire-syrup all over pears prior to serving. Best when served w/ fresh whipped-cream.
>> Poached Pears in Sweet Red Wine Recipe
Chicken or Tofu Satay Recipe
Ingredients:
6 chicken-breasts(boneless)
Extra-skewers
Diced redpepper (sweet)
Cilantro; chopped
2 Tbsps of yogurt (plain)
Juice from half lemon
1/2 teaspoon of sea-salt
1 teaspooon of sugar (brown)
1 teaspoon of soysauce
2 c of water
1/2 teaspoon of chili seasoning
2 teaspoons of finely-chopped lemon grass
1 onion (yellow); minced
2 garlic cloves; minced
2 Tablespoons of oil (sesame)
1 teaspoon of cumin seed
2 teaspoons of coriander seed
1 c of raw nuts
Instructions:
Sauce: Have nuts roasted in pan set over mid-high heat. Remove then add cumin & coriander seeds, stir ’til fragrant & toasted. Place spices & nuts in blender then grind ’til fine.
Have oil heated over mid-heat. Add chili seasoning, lemon grass, onion & garlic. Saute about 2 mins, constantly stirring. Add soysauce, water, salt, sugar & peanut-spice mixture, stirring ’til mixture will boil then adjust the heat lower.
Allow it to simmer ’til thickened then remove it from the heat then cool. Add pepper, yogurt & juice, separating it into 2 portions, for dipping & basting.
Satays: Have chicken rinsed then pat it dry. Slice it against its grain onto elongated strips, each 1/4″ wide. Weave strips zig-zag into skewers. Brush w/ prepared satay-sauce. Rest about 20-30 mins inside your fridge then you brush them again.
Grill about 2-4 mins, turn once ’til well-cooked. Garnish w/ cilantro & redpepper. Serve w/ warmed sauce.
>> Chicken or Tofu Satay Recipe
Potato Rosemary Tart Recipe
Ingredients:
1/2 c of crumbled bluecheese
1 pound of potatoes (russet); cut into 1/4″ slices
3 Tablesppons of chopped rosemary
3 Tablespoon of minced shallots
1 Tablespoon of wild-oats butter
3 Tablespoons of chives
1/4 c of oil (olive)
1 c of warm water
1 teaspoon of salt
2 teaspoons of honey
2 teaspoons of yeast
3 & 1/2 c of flour
Instructions:
Dough: Run bowl right under warm-water then dry it. Combine 2 tsps of honey, warm-water & yeast then allow to slowly proof about ten minutes ’til yeast is foamy & creamy.
Add chives & oil then add flour, salt, oil & chives gradually, stirring w/ wooden bake spoon. You knead mixture on floured working surface ’til elastic & smooth for approx 10 mins. Form into ball.
Let it set in clean greased bowl then cover w/ dampened towel. Place in draft free area for 60 mins ’til volume is doubled.
Have oven preheated to four hundred twenty-five degrees Fahrenheit. You arrange sliced potatoes in one layer in greased bake sheet set at upper-third oven layer. Bake for 20 mins ’til tender then set them aside.
You saute the rosemary & shallots in melted butter about 3 mins. You roll dough out into large-sized roundthen brush w/ oil. You arrange potatoes over prepared crust then sprinkle w/ bluecheese, rosemary & shallots.
You transfer your tart into bake sheet then bake for 15 to 20 mins at four hundred twenty-five degrees Fahrenheit ’til tart turns golden-brown.
>> Potato Rosemary Tart Recipe
Paul’s Terrific Turkey Tip
Instructions:
Cover turkey w/ foil allowing it to sweat out it flavors while basting itself.
Save any pan drippings when you are cooking turkey then add this into prepared turkey-gravy. Use previously perfected broth to achieve best results.
Cook turkey ’til equally golden. Remove foil as necessary and adjust into high-heat setting for turkey to be golden just in time when cooking is completed. Avoid overcooking.
Allow bird to rest for juices to come out. Rest about 15-20 mins prior to carving.
It’s best to carve cooked turkey right at serving table then place turkey slices into platters seasoned w/ pan drippings.
>> Paul’s Terrific Turkey Tips Recipe
Tapenade Recipe
Ingredients:
Toasted frenchbread
1/4 c of wild oats oil (olive)
1 Tablespoon juice of lemon
1 Tablespoon of drained capers
1 teaspoon of minced garlic
4 fillets of anchovy
1/4 c of pitted olives (green)
1/2 c of pitted olives (kalamata)
Instructions:
Throw everything in processor excluding oil then blend. Drizzle oil slowly while processing. Transfer into container then store inside your fridge for 60 mins.
>> Tapenade Recipe
Cranberry Almond Biscotti Recipe
Ingredients:
1/4 c of dry cranberries
1/4 c of almonds; chopped
Finely-grated orange zest
1/4 teaspoon of extract (almond)
1 Tablespoon of oil
3 lightly-beaten eggs
Pinch of salt
2 teaspoons of baking-powder
1 & 1/4 c of sugar
2 & 1/4 c of flour
Instructions:
Grease & flour one flat bake sheet. Sift salt, baking-powder, sugar & flour in bowl. Create a small well at center then add rest of your ingredients, stirring well to combine.
You divide dough into half then shape every half onto log (2&1/2×8″). Bake them for 30-35 mins ’til top browns. You remove them from the oven & slightly cool.
Cut it into thin slices then put them bake into oven w/ cut-side-down for about 15 mins ’til browned. Cool them on wire racks once done.
>> Cranberry Almond Biscotti Recipe
Cranberry Ginger Sauce Recipe
Ingredients:
3 Tbsps of candied ginger; minced
15 ounces of whole cranberry-sauce
2 Tbsps of honey
1/2 c of wine (white)
1 Tablespoon of vinegar cider
1/2 c of apple-flavored juice
1 stick of cinnamon
1 teaspoon of whole peppercorns (black)
1 bayleaf
1 garlic clove; minced
1 Tablespoon of grated ginger
1 seeded chile-pepper (small); minced
Instructions:
Combine vinegar, juice, spices, garlic, ginger & chile in saucepan then simmer w/ cover over low-heat for approx 5 mins. Have mixture strained into medium-sized saucepan then add honey, whine, ginger & cranberry-sauce.
Allow mixture to cook for 5-7 mins over low-heat ’til blended well & smooth. Cool then serve.
>> Cranberry Ginger Sauce Recipe
Spiced Cranberry Sauce Recipe
Ingredients:
1 c of maple-flavored syrup
1/4 teaspoon of seasalt
3/4 c of water
1/4 teaspoon of fresh nutmeg; grated
6 cloves (whole)
3 sticks of cinnamon
24 ounces of Sno-Pac cranberries (frozen)
Instructions:
Combine everything in saucepan excluding syrup. Allow it to simmer for about 20 mins over low-heat. Stir often ’til cranberries will burst & mixture thickens.
Add syrup then simmer about 10 mins more. You transfer sauce into serving platters then cool prior to refrigerating. Serve sauce at room-temp.
>> Spiced Cranberry Sauce Recipe
Cranberry Mayonnaise Recipe
Ingredients:
2 teaspoons of dijon-style mustard
2 Tablespoon of cranberry-sauce
1 c of mayonnaise
Instructions:
Have everything combined in processor then puree ’til smooth.
>> Cranberry Mayonnaise Recipe
Mulled Cider Recipe
Ingredients:
2 thinly-sliced orange
1/2 teaspoon of cloves (whole)
1/2 teaspoon of all-spice (whole)
3 sticks of cinnamon
1/2 gal of apple-flavored cider
Instructions:
Pour cider onto large-sized saucepan then throw spices in. Heat gently ’til simmering then transfer it into crockpot, keep it warm. You garnish it w/ slices of orange.
>> Mulled Cider Recipe
Pear, Walnut & Stilton Filo Cups Recipe
Ingredients:
1 pack of thawed filo-dough
4 ounces of crumbled cheese (Stilton)
1 teaspoon of honey
4 peeled pears (Bartlett); sliced onto small chunks
1/2 c butter + 1 Tablespoon
1/4 c of chopped walnuts (raw)
Instructions:
Have walnuts sauteed in 2 tsps butter ’til toasted for 2-3 mins. Saute pears briefly for about 2 mins ’til soft. You add the honey then remove from heat & cool. You crumbled the cheese all over cooled pear-mixture.
Have rest of butter melted. You unroll the dough, then cover w/ dampened cloth. You brush them w/ softened butter then add the 2nd sheet, brush again. Repeat.
You cut dough carefully into 2×2″ squares then overlap 2 squares lightly forming star figure. You insert dough shapes into small muffin cups then spoon 1 tsp filling onto each. Repeat.
Bake them for 15 to 20 mins at 400 degrees F ’til filo turns golden.
>> Pear, Walnut & Stilton Filo Cups Recipe
Asparagus with Lemon Butter & Pine Nuts Recipe
Ingredients:
Lemon zest
2 Tablespoons juice from a lemon
1 Tablespoon of oil (olive)
4 Tablespoons of butter
1/4 c of fresh nuts (pine)
1 pound of asparagus
Instructions:
Steam the asparagus slowly in steamer for 10 mins ’til tender. Have butter melted in pan together w/ oil. You add nuts then saute them ’til golden & toasted for 1-2 mins. You remove them from the heat then add juice.
Have asparagus drained then transfer them into serving platters then drizzle the nut-mixture all over, then top w/ zest then serve.
>> Asparagus with Lemon Butter & Pine Nuts Recipe
Salmon Canapes Recipe
Ingredients:
Slices of sandwich; quartered
1/2 onion (red); diced
2 Tbsps of chopped dill (fresh)
1/2 c of chopped wildfish smoked-salmon
1/2 c of softened creamcheese (Horizon-Organic)
Instructions:
Blend together dill, salmon & creamcheese. Spread this above every round. You arrange them on platter then top w/ onions. Garnish w/ wedges of lemon & dill.
>> Salmon Canapes Recipe
Filo Seafood Christmas Crackers Recipe
Ingredients:
1/3 c of wine (white)
2 c of thick cream
1 garlic clove; minced
2 minced shallots
1 Tablespoon of butter
3 Tablespoons of tarragon
1/4 c of chopped chives
2 Tablespoons fresh juice of lemon
1 pepper (red); diced finely
1/2 pound of Wildfish-salmon filler
1/2 pound of scallops
16 ounces of drained crab
1/2 pound of shrimps; cooked
1/2 c of butter
1 pack of thawed filo dough
Instructions:
Have shrimps cooked in pan for 1 min in every side or ’til cooked halfway. Do the same for your scallops then set them aside. You cook salmon about 3 mins for every side. Chop salmon, scallops & shrimps then add herbs, juice of lemon & pepper.
You saute garlic & shallots in 1 tsp butter then add the cream. Simmer it for 10 mins ’til volume is reduced into half. You add the crab onto seafood-mixture. Briefly mix then cool inside your fridge.
You unroll the dough, cover rest of it w/ dampened cloth. You brush them w/ softened butter, you add 2nd sheet then brush w/ butter again.
Cut filo onto 2 parts. You place 1/2 c cold seafood-mixture onto every sheets. You roll them up onto cigar-shape, leaving 2″ on every side empty. You crimp sides neatly. Do the same for remaining sheets ’til 4 crackers have been prepared.
You place them on flat bake sheet then cool inside your fridge about 15 mins. Then brush w/ softened butter & bake for 15-20 mins at four hundred degrees Fahrenheit ’til golden-brown.
You tie cracker ends w/ chives then serve w/ rice-pilaf.
>> Filo Seafood Christmas Crackers Recipe
Chicken and Chile Filo Triangles with Cilantro Lime Pesto Recipe
Ingredients:
Juice from a lime
1/2 teaspoon of Tabasco-sauce
1 Tablespoon of chopped chiles (green)
1 & 1/4 c of cilantro; chopped
1/2 c of chopped scallions
1 seeded tomato; drained and diced
1/2 c of finely-diced redpepper
1/2 c of chopped chiles (green)
1 c of shredded cheese (Monterey-Jack)
1 c of shredded cheese (Cheddar)
1 c of cooked chicken; chopped
1/2 c of melted butter
1/4 pack of thawed dough (Filo)
Instructions:
Mix chicken, cheeses, redpepper, chiles, tomatoes, scallions & cilantro.
You unroll the dough then peel 2 sheets off & cover rest of dough w/ dampened cloth. You separate 2 reserved sheets into single-sheets. Brush 1st sheet w/ softened butter then top w/ 2nd sheet. Quickly brush it w/ butter as well.
Cut buttered sheets onto 6 strips. You place 2 Tbsps filling into every strip then fold in triangle-shaped pockets. Repeat procedure.
Arrange them on flat bake sheet then coat w/ butter & bake for 15 to 20 mins at 400 degrees F ’til golden-brown.
Meanwhile, combine cilantro, green chiles, cilanto & lime juice in processor then puree. Pass together w/ filo pockets.
>> Chicken and Chile Filo Triangles with Cilantro Lime Pesto Recipe
Crepes with Turkey and Mushrooms Recipe
Ingredients:
Pepper
Salt
1/2 c of shredded cheese (Cheddar)
1 & 1/2 c of chopped turkey
1/2 c of chicken stock
2 c of milk
2 Tablespoons of flour
4 Tablespoons of butter
2 Tablespoons of minced parsley
2 c of sliced mushrooms
1 minced shallot
1 Tablespoon of melted butter w/ a pinch of salt
1 c of flour
1 c water
3 eggs
Instructions:
Combine 3 eggs, 1 c each of water, milk, flour & softened butter ’til smoothened. Cover batter then set it aside about half an hour. Have a skillet heated to mid-high heat then brush w/ butter.
You ladle batter onto pan then have skillet’s base coated. Pour remaining batter onto bowl. Cook it for 60 secs then flip. Cook it for another 30 secs then transfer into plates. Do the same for the rest of prepared batter.
You saute mushrooms & shallots in about 2 Tbsps butter ’til mushrooms brown, about 8 to 10 mins then set them aside. You add rest of butter into pan w/ flour then cook about 2 mins ’til light brown & thoroughly cooked.
You add stock & milk, stirring frequently ’til thick & smoothened. You add mushroom-mixture into pan w/ parsley & turkey. You place about 1/4 c mixture into every crepe then roll.
Arrange crepes side-by-side in 13×9″ bake dish. Then top them w/ reserved-sauce & cheese. Bake for about 10 mins at three hundred seventy-five degrees Fahrenheit ’til cheese melts.
>> Crepes with Turkey and Mushrooms Recipe
Vegetable Broth Recipe
Ingredients:
Pepper
Salt
1 pinch of assorted herbs
2 garlic cloves; cut into half
3 bayleaves
3 quarts of water
3 c of combined turnips, potatoes & carrots
3 diced turnips
6 medium diced potatoes
3 onions (large); chopped
4 stalks of celery w/ leaves; diced
1/2 c of dry mushrooms (porcini)
4 diced carrots
1/2 c of veggie oil
Instructions:
Have oil heated in large pot then saute turnips, potatoes, onions, celery & carrots for 15-20 mins. Stir often. You add parsley, herbs, mushrooms, garlic, bayleaves & water. Heat ’til boiling then partially cover. Adjust heat then simmer about 2 hrs.
Pass through fine-bored strainer then mash the veggies down, releasing its liquid. Season w/ pepper & salt. Then cook inside your freezer in quarts or pints.
>> Vegetable Broth Recipe
Maple & Rosemary Woven Salmon & Halibut Recipe
Ingredients:
Pepper
Salt
1 Tablespoon of arrow root powder in 2 Tbsps ice water
1/2 c of pure maple-flavored syrup
1/4 c of wine (red)
1/4 teaspoon of flaked red-chile pepper
1 Tablespoon of minced rosemary (fresh)
1 garlic clove; minced finely
2 teaspoons of shallots; minced
1 Tablespoon of butter
Toothpicks (wooden)
Mixed veggies (greens)
2 pounds of halibut; cut into 1/2″ strips
2 pounds of salmon; cut into 1/2″ strips
Instructions:
Weave stripped fish together then place on greased pan, do this at right-angles. You add 1 fish-strip, weave up & down then secure their ends w/ toothpicks.
Have oven preheated to four hundred fifty degrees Fahrenheit. Have butter melted in saucepan set over mid-heat then add arrow root mixture, flaked chile, rosemary, garlic & shallots.
Strip & saute then add syrup & wine, mixing well. Add pepper & salt then simmer gently for a while for flavors to thoroughly combine.
Generously brush woven fish w/ glaze then place them on oven rack’s center. Roast ’til wanted doneness, brushing w/ glaze often.
Line plate edges w/ greens then place potato-dish above greens & fish.
>> Maple & Rosemary Woven Salmon & Halibut Recipe
Wild Mushroom and Brie Bread Pudding Recipe
Ingredients:
8 ounces of cheese (Brie); cut onto half-inch pcs
9 ounces of whole wheat-bread; cut onto 3/4″ cubes
1 Tablespoon of thyme (fresh)
2 eggyolks
2 eggs
1 c of cream (Horizon-Organic)
10 & 1/2 oz of beef stock
1/2 c of Madeira
1 teaspoon of dry marjoram
1 & 1/2 tsps of salt
1 & 1/2 c of mushrooms; sliced
2 onions (large); chopped
3 Tbsps of butter
Instructions:
Saute the onions in 1 Tbsp butter then season w/ pepper & salt. Saute about 5-7 mins. You remove the onions then add 1 Tbsp butter & saute one-half mushrooms. You add 1/2 tsp of pepper, 1/2 tsp of salt & marjoram, cooking ’til mushrooms brown & liquid evaporates.
Do the same for the rest of mushrooms. You add onions & cook ’til liquid evaporates then set them aside & cool.
Have oven preheated into 350 degrees F. Combine yolks, eggs, cream & broth. Then add mushrooms, bread & onion-mix into egg-mixture.
Add cheese in, stirring gently. Grease one 13×9″ bake dish then pour butter mixture in. Bake it for about 40 mins ’til golden-brown & firm.
>> Wild Mushroom and Brie Bread Pudding Recipe
Artichoke Parmesan Dip Recipe
Ingredients:
Lightly-toasted Frenchbread
Pepper
Salt
A dash hotsauce
1 chopped scallion
2 tsps of fresh juice of lemon
1 clove garlic; minced
1/4 c of canola-mayonnaise
1/2 c of grated cheese (Parmesan)
14 ounces of drained artichoke-hearts
8 ounces of creamcheese (Horizon-organic)
Instructions:
Combine pepper, salt, hotsauce, scallions, juice of lemon, mayonnaise, Parmesan, artichokes, creamcheese & garlic in processor, blend ’til smoothened. Serve at room-temp.
>> Artichoke Parmesan Dip Recipe
Squash Cooking Tip
Ingredients:
Squash of choice
Chosen squash toppings
Instructions:
Cut your squash into half then put w/ face-down in bake dish set few-inches away water then bake it at three hundred fifty degrees Fahrenheit. Turn halved squash over midway of cooking then brush w/ desired mixture:
For Butternut-Squash: This brings a flavorful, bit sweet & fine-textured flavor. It is high in carotene and has a deep-orange color. For this, you need to bake halved squash for about 20 mins then steam half-inch cubes about 10-15 mins.
For Acorn-Squash: It has deep-orange or green thickened ribs, making peeling quite a tedious task. It has orange-yellow flesh but is still fine-textures. Flavor is accentuated w/ pepper & hazelnut accents. Bake them about 20 mins then steam half-inch cubes about 10-15 mins.
For Delicata-Squash: Has mottled skin, striped w/ orange bits & spruce-green. Its flavor resembles that of a corn, sweet-style potato & butternut-squash w/ cream moist texture. Have them baked about 40 mins then steam sliced 3/4″ rings about 10 mins.
For Kabocha-squash: Dark green in color w/ unevenly arranged stripes & markings. It tastes like sweet-potato & pumpkin w/ mild texture & fine grains. Have halves baked about 45 mins. You steam the halves about 15-20 mins.
For Spaghetti-squash: Separate flesh into spaghetti-like strands. It has a mild sweet flavor but is bland, used for full flavored sauce. Have halves baked about 25-30 mins then boil for about 20 mins.
For Squash-seeds: Have seeds removed then roast them from squash’s cavity. You remove extra filaments then pat them dry. Never rinse them. You spread these seeds on bake sheet then dry them for days. Coat w/ some oil then roast them at three hundred fifty degrees Fahrenheit ’til golden. Season w/ salt.
For Squash-toppers, you have options to choose from:
Classic Maple-flavor: Brush 3 tbsps of maple-flavored syrup & 1/4 c of softened butter into cut portion then bake.
Lemon-Spiced Walnut: Combine 3 Tbsps finely-chopped walnuts, pepper, salt, 1 Tablespoon oil, 2 Tbsps walnut-oil, 1/2 teaspoon of nutmeg, 2 teaspoons of cinnamon, 1 Tablespoon of honey & 1 Tablespoon juice of lemon.
Lemon-Rosemary: Combine 1 Tablespoon of chopped rosemary, 1 Tablespoon of honey, 1 Tablespoon juice of lemon, & 2 Tbsps olive-oil
Honey-Ginger: Combine 3 Tbsps of sherry, minced 1 garlic clove, 2 Tbsps of soysauce, 1/3 c juice of lemon & 2 Tbsps of honey.
>> Squash Cooking Method
Mashed Potatoes with Yogurt & Parsnips Recipe
Ingredients:
Pepper
Salt
2 Tbsps of chopped chives
Half stick of butter; unsalted
1 & 1/2 c of plain nonfat yogurt at room-temp
2 pounds of peeled parsnips; cut onto 2″ pcs
6 pounds of peeled & quartered potatoes (russet)
Instructions:
Cook parsnips & potatoes in boiling water w/ salt for half an hour. Drain well then return them into pot. You mash parsnips & potatoes, adding butter & yogurt ’til mixture smoothened. Garnish w/ scallions or chives.
>> Mashed Potatoes with Yogurt & Parsnips Recipe
Liver Pate Recipe
Ingredients:
Cracked pepper (black)
1/2 teaspoon of salt
1 Tablespoon of cognac
1 pound of chicken liver
2 celery ribs; chopped
1 teaspoon of mixed dried peppercorns
2 bayleaves
1 teaspoon of thyme
1/2 c of finely-diced onion
1/2 c of softened butter
Instructions:
Have onions sauteed w/ thyme, garlic & bayleaf for about 25 mins. You place livers, extra bayleaf, peppercorns & celery in saucepan then add water enough to cover. Boil then simmer about 10 mins. Drain well, discard bayleaf, peppercorns & celery.
Have the onion-mixture pureed w/ cognac & livers in processor. You add remaining butter then puree ’til smoothened. Transfer into containers then refrigerate about 4 hrs.
Set at room-temp 30 mins prior to serving. Best when served w/ frenchbread.
>> Liver Pate Recipe
Maple-Orange-Thyme Sweet Potatoes Recipe
Ingredients:
Pepper
Salt
1/3 c of pure maple-flavored syrup
3/4 c of orange-flavored juice
1/4 c of Cointreau
1-2 tsps of minced thyme (fresh)
1 garlic cloves; minced finely
1 Tablespoon of minced shallot
1/4 c of butter
2 pounds of peeled potatoes (sweet); diced
Instructions:
Have pot filled w/ water heated ’til boiling. You add the potatoes then cook them for 20 mins ’til tender.
Have butter melted in saucepan set over mid-heat. You add the garlic & shallots then saute them about 2 mins. You add the maple-syrup, juice, & thyme then allow mixture to simmer about 5 mins then remove it from the heat.
You drain potatoes well then return into pot. You mash them while hot & then you add liquid, mixing well. Then season w/ pepper & salt as desired.
>> Maple-Orange-Thyme Sweet Potatoes Recipe
Crab-Stuffed Tomatoes Recipe
Ingredients:
Pepper
Salt
1/2 c pf shredded cheese (Cheddar)
16 ounces of well-drained crab
2 Tbsps of chopped chives
1 chopped shallot; sauteed in lightly in fat
2 garlic cloves; sauteed in 1 teaspoon butter
1/2 c of softened creamcheese
20 tomatoes (cherry)
Instructions:
Cut off tomato tops then hollow them out. Drain w/ cut-side-down on paper towels. Crab-stuffing: You add shallots & garlic in creamcheese. Add pepper, salt & chives then your crab. You set mixture aside.
You stuff tomatoes w/ crab-filling then transfer into bake dish. Top w/ cheese then bake them for 10-15 mins at 375 degrees F ’til tomatoes are heated through.
>> Crab-Stuffed Tomatoes Recipe
Polenta Rounds Recipe
Ingredients:
1 Polenta tube; sliced into bite-size rounds
Mozzarella cheese
Pizza sauce
Garlic roasted
Instructions:
Grill polenta rounds for about 5 mins in every side, then top w/ garlic, Mozzarella & pizza-sauce.
>> Polenta Rounds Recipe
Chocolate Mousse Recipe
Ingredients:
A pinch salt
1 & 1/2 c of well-chilled whipped cream
2 teaspoons of vanilla
1/4 c of sugar
4 eggwhites at room-temp
4 separated eggs
1 pound of semi-sweet choco chips
Instructions:
Have choco melted over double-boiler. Whip eggwhites w/ salt ’til soft-peaked then set it aside. You also whip the cream ’til stiff then set it aside.
Blend yolks w/ vanilla & sugar in another bowl then add this into melted choco, vigorously stirring ’til well-mixed.
Combine eggwhites, choco & cream, stirring w/ whisk. Spoon into ramekins then chill about 2 hrs. Best when served w/ grated zest of orange, cream & mint.
>> Chocolate Mousse Recipe
Apple and Wild Rice Cakes Recipe
Ingredients:
Butter
1 beaten eggs
2 Tablespoons of chopped rosemary
1 Tablespoon of sliced chives (fresh)
Zest taken from an orange
1 apple (Granny-Smith); cored & grated
1/4 c of toasted nuts (pine)
1/4 c of toasted walnuts
Pepper
Salt
1/2 teaspoon of nutmeg (ground)
1/4 c of flour
1 c of cooked rice (white)
1 c of cooked rice (wild)
Instructions:
Have all dry components combined in bowl, stir to thoroughly combine. You add the zest, apples & rest of the ingredients.
You pat 2 Tbsps of mixture onto cake then have both of the sides fried ’til crispy & brown. Allow to drain them on paper-towel. Serve at once.
>> Apple and Wild Rice Cakes Recipe
Bruschetta Recipe
Ingredients:
1/2 c of grated cheese (Parmesan)
Salt
Cracked pepper (black)
3 Tbsps of oil (olive)
1/2 c of finely-chopped basil
1 onion (red); diced finely
15 seeded tomatoes (Roma); diced finely
1/2 c of oil (olive)
1 sliced baguette
Instructions:
Have baguette sliced into half-inch rounds then brush them w/ oil. Arrange on bake sheet & toast about 5-8 mins at 375 degrees F.
Drain tomatoes in colander then add pepper, salt, basil, oil & onion. Toss then top every toast w/ prepared mixture then sprinkle w/ grated cheese prior to serving.
>> Bruschetta Recipe
Garlic Mashed Potatoes Recipe
Ingredients:
Fresh ground pepper (black)
2 Tbsps of chopped parsley
1-2 c of warmed buttermilk
1 teaspoon of seasalt
1 stick of butter
2 garlic heads; tops removed
6 pounds of peeled potatoes (russet); quartered
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. You wrap the garlic in oil then cook it in your oven for 50 mins ’til soft.
Meanwhile, wash & peel the potatoes then cover w/ water. You add the salt then heat ’til boiling. Simmer ’til tender, drain.
Have buttermilk heated over low-heat. You mash the potatoes, gradually adding buttermilk ’til wanted consistency. You squeeze garlic for cloves to slide. You add the potatoes & mash. Add pepper & salt as desired.
>> Garlic Mashed Potatoes Recipe
Pumpkin Chipotle Soup Recipe
Ingredients:
2 c of chicken stock (low-salt )
8 ounces of canned pumpkin
2 tsps of chipotle-pepper powder
4 carrots (large); diced
1 Tablespoon of oil (olive)
1 onion (yellow); chopped
2 minced garlic clove
Instructions:
Saute garlic & onions in oil for 5-7 mins ’til opaque. Add chipotles & carrots then saute about 5 mins.
Add stock & pumpkin & simmer about half an hour. Transfer into blender then puree. Season w/ pepper & salt.
>> Pumpkin Chipotle Soup Recipe
Roast Turkey Step-by-Step Recipe
Ingredients:
Turkey or chicken broth
Oil (olive)
Paprika
Sage
Garlic
Pepper
Salt
Juice from a lemon
1 bayleaf
Rosemary & thyme sprigs
1 c of white wine
Instructions:
Remove wrapper from frozen turkey as well as plastic-giblet bag. Have bird rinsed then pat-dry w/ paper towel.
In stuffing bird: You fill its body cavity & neck w/ chosen stuffing. Complete stuffing before placing bird into oven. Remember to never do stuffing ahead of time to avoid bacterial growth and possible food contamination.
Pack stuffing loosely allowing some space to expand. Allocate 1/2-3/4 c stuffing for each person. For unused stuffing, have it wrapped in aluminum-foil then bake together w/ bird 30 mins before roasting’s completed.
Have openings closed w/ skewers.
Prepare and heat oven into 350 degrees F. You rub turkey’s surface w/ mixture of broth, oil, pepper, salt, garlic, sage & paprika. You place bird in rack w/ breast-side-up in shallow roast pan. Have a meat-gauge inserted onto a thigh, avoid contacting w/ bone.
Pour 1/2-inch turkey or chicken stock then add lemon juice, wine, rosemary or thyme sprigs & bayleaf. You cover bird loosely w/ foil, keeping it moistened & avoid over-browning.
Have it placed inside your oven. You remove foil then baste turkey many times at last 30-60 mins of roasting w/ veggie oil, leaving sides fully opened.
Once turkey registers 180 degrees F, bird is expected to be fully cooked. You can allocate 20 mins for every pound if meat gauge is absent. Check doneness 60 mins before expected completion of cooking.
Rest about 15-20 after having bird removed from oven & just before neatly carving it. You immediately remove stuffing.
Do your carving right at your serving table, after carefully removing drippings & juices. Have fat skimmed off to be used for your gravy. You pour small amount of juices onto deep dish then use as serving-dish of your cooked turkey.
>> Roast Turkey Step-by-Step Recipe
Apple Buttermilk Coffee Cake Recipe
Ingredients:
2 teaspoons of extract (vanilla)
1 c of buttermilk
2 eggs
1/2 c of chilled butter; sliced into pcs
1/4 teaspoon of nutmeg
1 Tablespoon of baking-powder
1 c of sugar
2 c of flour
3 Tablespoons of sugar
2 Tablespoons of butter
1 pound of thinly-sliced apples
1 & 1/2 teaspoons of ground cinnamon
1 Tablespoon of flour
3 Tablespoons of softened butter
1/2 c of chopped pecans
2/3 c of sugar (brown)
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Grease 9×2x9 bake pan w/ butter then dust w/ some flour.
You cook the apples about 5 mins in saucepan w/ sugar & butter then set it aside. You cream sugar & butter together then add the vanilla. You add the buttermilk & eggs. Add sliced apples, nutmeg, salt, baking-powder & flour, stirring ’til blended well.
You pour mixture into prepared pan then top w/ streusel. Bake it for about 1 hr or ’til cake test is completed.
>> Apple Buttermilk Coffee Cake Recipe