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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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