Posted on 11/02/2005 5:18:08 PM PST by mcgiver38
Here is a place to repeat all the great recipes we shared last year and some new ones.
I think so -- If not Jennie-O, then Zacky Farms.
Have you tried the jennie-o lean turkey roast that Martin Fierro mentioned in an earlier post?
I've tried it many, maaaaany times.
Wondering just how good it really is???
Really not bad!! I like the one with light & dark meat.
My secret recipe is:
R E S E R V A T I O N S!
Thanks Howlin!
I found out how to make Boomop1 eat sweet potato pie.
One year I bought a pumpkin pie and sweet potato pie.
It had the name of each on the lid.. I switched the lid and he ate Sweet Potato pie ha ha...got him good.
He said after he had eaten the whole thing "I thought it
tasted a little funny" right ha ha
Gotcha sweetie pie
This is a very easy cake that is good any time.
INSIDE-OUT CAKE
1 lemon cake mix
1 container lemon icing
4 eggs
3/4 cup oil
1 cup water
Mix all ingredients well. Pour into a 9"x13" baking pan. Bake at 350-degrees for 45 minutes.
Keeps well and is better the next day.
This would probably be good using a combination of other cake mixes and icings as well.
I've tried the lemon. We liked it. It makes a moist and very flavorful cake.
I make that fudge all the time. It calls for a pinch of salt and a teaspoon of vanilla too! Smooth, creamy stuff!
MARTHA STEWART'S MASHED POTATOES
Serves 6 to 8
This is vintage Martha. Rich, luxurious, and creamy mashed potatoes. They are indeed, as Martha says, "infinitely edible."
The potatoes here are yellow-fleshed [Yukon Gold or Yellow Finn], and their color adds to the impression that these are the richest potatoes you've ever eaten. Russets are thirstier; you'll need to add more cream if you use them for this dish.
Take the cream cheese out of the refrigerator well in advance; it needs to be squishy soft. If not, it thickens the potatoes too much and they're hell to beat.
2-1/2 pounds yellow-fleshed potatoes, peeled and cut into chunks
Coarse salt
8 tablespoons (1 stick) unsalted butter, softened
8 ounces cream cheese, at room temperature
1/4 cup heavy cream, warmed
Freshly ground black pepper
Put the potatoes in a large saucepan, cover with cold water by at least an inch, add a good pinch of salt, and bring to a boil. Cover partway, reduce the heat to medium, and cook until the potatoes are tender. Drain the potatoes, return them to the pot, and put them back over the heat to dry them. Shake the pan and stir until the potatoes are floury and have made and have made a film on the bottom of the pan.
Put the potatoes through a ricer and return them to the pan, over very low heat, or mash them until perfectly smooth with a hand masher. Beat in the butter, about one-third at a time, with a wooden spoon. Cut the cream cheese into bits and beat that in thirds. Pour in the cream, stir until it's absorbed, and then beat the potatoes vigorously with a wooden spoon. Season to taste with salt and pepper and serve right away, so they're good and hot.
Links to all of the previous great recipe threads.
Boom. You're golden.
*************
LOL!!
Would this recipe work for turkey? When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
6-7 lb. chicken
1 cup melted butter or margarine
1 cup stuffing (Pepperidge Farm is good)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush chicken well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan With the neck end toward the back of the oven. Bake until you hear the Popping sounds.
When the chicken's butt blows the oven door open and the chicken flies across the room, it's done.
And, you thought I couldn't cook. Would you like my baked bean recipe?
Turkey/Cranberry/Dressing Panini
(makes one sandwich)
2 thick slices day old bread, such as ciabatta
Cold gelatinous gravy
Turkey breast, sliced
Turkey stuffing
Cranberry dressing
Kosher salt and freshly ground black pepper
3 sage leaves, chopped fine
Butter, softened
Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown
Mashed Potato Polpetti (Patties)
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
Flour, for dredging
1/4 cup extra virgin olive oil
Leftover gravy
Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.
To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.
Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy
Spoon pumpkin pie filling (straight from the pie!) equally into small ramekins or stoneware coffee cups. Sprinkle a tablespoon of sugar over the filling in each ramekin.
Using a mini-torch, torch the top until sugar is caramelized. The ramekins can also be browned under a broiler. If using a broiler, stick the cups inside a pan and under the broiler until light brown.
This is absolutely hilarious!!!
This is the BEST desert by Paula Deen (my favorite cook). It's easy and delicious. I always get raving reviews from people also begging for the recipe.
You can't go wrong with this. If you go to Food Network.com and plug in the "Episode number" at the bottom of this recipe, they will tell you the next time the recipe will be made on air (so you can see for yourself how to make it if there is doubt)
Pumpkin Gooey Butter Cakes
Recipe courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 50 minutes
Yield: 6 to 8 servings
User Rating: ***** 5 Stars
The other is "Calorie Commando" Frankly some of the dishes he prepared didn't appeal to me but they may to you. Warning: the website is extremely slow.
I looked at the link and those turkeys look great. Where did you buy yours, in the supermarket? I have never seen them here (So California), but I'd love to try.
D'ya know, I learned it this way and have never added salt or vanilla. I'll have to try it both ways and have a taste comparison test.
Mmmm... your "after Thanksgiving" recipes sound great! Printing now... ;-)
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