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

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

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

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