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Renee’s Thanksgiving Turkey
2 tablespoons fresh parsley
5-6 fresh rosemary leaves
salt and pepper to taste
3 stalks celery chopped
1 teaspoon of garlic powder
2 teaspoons of onion powder
1 stick of softened salted butter
2 orange, cut into wedges
2 lemons cut into wedges
1 onion, chopped
6 carrot
1 (14.5 ounce) can chicken broth
Preheat an oven to 350 degrees.
Stir together the parsley, rosemary salt pepper, onion and garlic powder and 1Ž2 of the can of chic stock, in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and lemons. Place the turkey in a roasted pan then pour the rest of chicken broth over the turkey and on top of the turkey smear the butter.
Put aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs arrange the carrots around the turkey.
5-6 fresh rosemary leaves
salt and pepper to taste
3 stalks celery chopped
1 teaspoon of garlic powder
2 teaspoons of onion powder
1 stick of softened salted butter
2 orange, cut into wedges
2 lemons cut into wedges
1 onion, chopped
6 carrot
1 (14.5 ounce) can chicken broth
Preheat an oven to 350 degrees.
Stir together the parsley, rosemary salt pepper, onion and garlic powder and 1Ž2 of the can of chic stock, in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and lemons. Place the turkey in a roasted pan then pour the rest of chicken broth over the turkey and on top of the turkey smear the butter.
Put aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs arrange the carrots around the turkey.
Put the turkey in the preheated oven for 2 1/2 to 3 hours
until no longer pink at the bone and the juices run clear. Uncover the turkey,
and continue baking until the skin turns golden brown, 30 minutes to 1 hour
longer. An instant-read thermometer inserted into the thickest part of the
thigh, near the bone should read 180 degrees
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
1 LB. ground beef chuck
1 LB. ground pork
1 LB. ground veal
5 slices white bread
1 cup whole milk
1/4 cup chopped fresh parsley
1 Tbs. minced fresh garlic
2 tsp salt
1½ tsps. freshly ground black pepper
3 eggs
1/2 cup olive oil for frying
1 LB. ground pork
1 LB. ground veal
5 slices white bread
1 cup whole milk
1/4 cup chopped fresh parsley
1 Tbs. minced fresh garlic
2 tsp salt
1½ tsps. freshly ground black pepper
3 eggs
1/2 cup olive oil for frying
Cooking Directions:
Combine all of the meat in a large bowl. Soak the bread and
milk together in a separate bowl. When the milk is absorbed, add the bread
mixture to the meat. Add the remaining ingredients except the olive oil. Mix
well.
Roll into balls 1 ½ – 2 inch round. Heat the olive oil in a
10 inch frying pan.
Fry over medium heat about 10- 12 meatballs at a time until
nicely browned. Place in the sauce. Repeat as many times as necessary until all
of the meatballs are browned.
Simmer uncovered on low heat until meatballs are fully
cooked and the sauce mellows, about 1-1/2 hours. Remove the herb sprigs and
serve.
This recipe was styled and developed by chef Karen Pickus
for Good Morning America.
2 Tbs. olive oil
2 cups chopped onion
2 Tbs. minced fresh garlic
¼ cup minced parsley
3 sprigs fresh thyme
3 sprigs fresh oregano
1 bay leaf
1 tsp. salt
½ tsp. ground black pepper
1- 28 oz. can crushed tomatoes
3- 28 oz. cans whole peeled tomato
1-6 oz. can tomato paste
Cooking Directions
2 cups chopped onion
2 Tbs. minced fresh garlic
¼ cup minced parsley
3 sprigs fresh thyme
3 sprigs fresh oregano
1 bay leaf
1 tsp. salt
½ tsp. ground black pepper
1- 28 oz. can crushed tomatoes
3- 28 oz. cans whole peeled tomato
1-6 oz. can tomato paste
Cooking Directions
In a 6 quart pot over medium flame, heat the olive oil. Add
the onion, garlic and herbs. Saute’ over medium high heat for 2-3 minutes until
onion is translucent but not brown. Add the salt and pepper and all of the
tomato product. Simmer for 15 minutes then add the meatballs. Simmer 1 ½-2
hours. If using without the meatballs simmer 45 minutes to 1 hour. Remove herb
stems and serve.
Natalie’s Thanksgiving Baked Sweet Candied Yams
2lbs of Yams
1 1/4 cups of butter or margarine
1 1/4 cups of brown sugar
1 1/2 cups of pure maple syrup
1/2 tsp. of cinnamon or to taste
1 1/4 cups of butter or margarine
1 1/4 cups of brown sugar
1 1/2 cups of pure maple syrup
1/2 tsp. of cinnamon or to taste
Preheat oven to 400°F
Wash and skin the yams & sweet potatoes
Cut the sweet potatoes and yams into 1in thick slices (like
circles)
Use a nonstick spray on a 9×13 in baking dish
In a large saucepan on medium heat, combine the butter or
margarine, brown sugar and cinnamon stirring occasionally until melted. Do not
burn
Arrange the yams and the sweet potatoes in your baking dish
and pour the saucepan over them.
Mix around to distribute evenly and add the pure maple
syrup, continue mixing.
Cover with tinfoil and place in preheated oven to 400° for
35-45 min or until cooked.
To caramelize, remove tin foil and broil on hi.
Caramelize to your liking & Enjoy!!
Alicia’s Sweet Potato Casserole
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Preparation
1. Preheat oven to 400°. Bake sweet potatoes at 400° for 1
hour or until tender. Let stand until cool to touch (about 20 minutes); peel
and mash sweet potatoes. Reduce oven temperature to 350°.
2. Beat mashed sweet potatoes, granulated sugar, and next 5
ingredients at medium speed with an electric mixer until smooth. Spoon potato
mixture into a greased 11- x 7-inch baking dish.
3 Combine cornflakes cereal and next 3 ingredients in a
small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350° for 30 minutes. Remove from oven; let stand
10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture;
bake 10 minutes. Let stand 10 minutes before serving.
6 oz. tomato juice
A splash of Tabasco Sauce
A splash of Worcestershire Sauce
Vermouth-soaked olives (2 per glass)
Horseradish
Celery sticks for garnish
Combine all the liquid ingredients over ice. Add olives and
top with fresh-ground salt and pepper, a dollop of horseradish, and stir with a
celery stick. Makes 2. Salut!
Crust:
1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
Filling:
6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
1 large egg white, lightly beaten, for brushing
6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
1 teaspoon granulated sugar
1 large egg white, lightly beaten, for brushing
Preparation:
1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups
all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl.
Cut butter into small pieces and, with your fingers, quickly rub them into the
dry ingredients until the pieces are smaller but still visible. Add sour cream
and oil; toss with a fork to combine with the dry ingredients. Sprinkle water
over the mixture. Toss with a fork until evenly moist. Knead the dough with
your hands in the bowl a few times – the mixture will still be a little
crumbly. Turn out onto a clean surface and knead a few more times, until the
dough just holds together. Divide the dough in half and shape into 5-inch-wide
disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Meanwhile, make filling: Combine apples, brown sugar,
lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large
bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven.
Cook over medium heat, stirring, until the apples are tender and beginning to
break down, about 10 minutes. Remove from the heat, stir in the reserved apples
and 2 tablespoons flour; let cool for about 30 minutes.
3. To assemble & bake pie: Position a rack in lower
third of oven; preheat to 425°F.
4. Remove the dough from the refrigerator; let stand for 5
minutes to warm slightly. Roll one portion between sheets of parchment or wax
paper into a 13-inch circle. Peel off the top sheet and invert the dough into a
9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling
into the crust. Roll the remaining portion of dough between sheets of parchment
or wax paper into another 13-inch circle. Peel off the top sheet of paper and
invert the dough onto the fruit. Peel off the remaining paper. Trim the crust
so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the
two together and making a plump edge. Flute the edge with your fingers. Combine
1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small
bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut
6 steam vents in the top crust.
5. Bake the pie on the bottom rack for 20 minutes. Reduce
the oven temperature to 375° and continue baking until the crust is golden
brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire
rack for about 1 1/2 hours before serving.
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