The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!

CookingWithCarlo.com ^ | Nov 5 2003 | A Dad, Chef, Author, Freeper

[carlo3b]

DONE! Thanks

[carlo3b]

Next time you core apples, split them and use your melon baller to remove the core

Great tip indeed.. thank you sweetie..

 

Holiday Eggnog

• 1 dozen eggs
• 1 lb. sugar superfine sugar, (Frosting Icing sugar, Confectioners sugar, or Powdered sugar are all OK)
• 1 pint brandy
• 1 pint rum Meyers, Dark
• 1 pint brandy (Flavored, as in triple sec, or peach) or vodka
• 1 qt light cream
• 1/2 gallon vanilla ice cream
• whipped cream

1. Whip eggs and superfine bar sugar together until sugar is dissolved.
2. Add liquor. Whip well.
3. Add light cream. Whip again.
4. Break up ice cream small and add 1/2 ice cream and 1/2 whipped cream and stir in well.
5. Float remaining ice cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.
Yield: about a gallon

Whipped Cream

• 1 qt cream heavy, to make 3 qt
• 4 oz superfine sugar, (Frosting Icing sugar, Confectioners sugar, or Powdered sugar are all OK)
• 1/2 fl oz vanilla extract
• 1 cup Gran Marnier
• Chill bowl and beater.

1) Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted l0x sugar.
3) Add 1/2 oz Vanilla Extract. Continue beating, add Gran Marnier slowly while beating if you are adding it.
4) Whip to medium soft peaks. Makes the 3 quartss required.
Chocolate Version. Use Double dark chocolate ice cream.
Add 6 to 8 oz (about a cup) of Grand Marnier to the whipped cream with the vanilla slowly.
Add a pint of Gran Marnier or Orange Chocolate liqueur instead of the vodka.
Garnish with chocolate curls or grated dark chocolate.

[carlo3b]

Quips & Quotes

1. Now that food has replaced sex in my life, I can't even get into my own pants.

2. Marriage changes passion. Suddenly you're in bed with a relative.

3. I saw a woman wearing a sweat shirt with "Guess" on it. So I said "Implants?" She hit me.

4. I don't do drugs. I get the same effect just standing up fast.

5. Sign in a Chinese Pet Store: "Buy one dog, get one flea..."

6. I live in my own little world. But it's OK. They know me here.

7. I got a sweater for Christmas. I really wanted a screamer or a moaner.

8. If flying is so safe, why do they call the airport the terminal?

9. I don't approve of political jokes. I've seen too many of them get elected.

11. I love being married. It's so great to find that one special person you want to annoy for the rest of your life.

12. I am a nobody, and nobody is perfect; therefore, I am perfect.

13. Everyday I beat my own previous record for number of consecutive days I've stayed alive.

14. How come we choose from just two people to run for president and 50 for Miss America?

15. Isn't having a smoking section in a restaurant like having a peeing section in a swimming pool?

16. Why is it that most nudists are people you don't want to see naked?

17. Snowmen fall from Heaven unassembled.

18. Every time I walk into a singles bar I can hear Mom's wise words: "Don't pick that up, you don't know where it's been."

[carlo3b]

 
LowCarb Cauliflower Alfredo

For those following a Low Carb diet, know that cauliflower is one of those veggies lowest in carbohydrates.
Did you know it is high in Vitamin C, a good source of folacin and an excellent source of natural potassium.

• lg. Cauliflower, prepare in whole or florets
• 6 Tbs. butter
• 2/3 Cup heavy cream
• 1 Cup Parmesan Reggiano cheese, freshly grated
• 1/2 tsp salt
• ground white pepper
• dash of ground nutmeg

Prepare Cauliflower:
Wash, drain and remove outer leaves; cut and trim stems. Break cauliflower into small florets, but it can also be cooked whole.
To microwave cauliflower florets, place in microwave-safe baking dish with 1/2 cup of water. Cover with plastic wrap, cook at high (rotating the dish at half-time) for 8 to 10 minutes or until stem ends are tender. Let stand, covered, 2 to 3 minutes before serving.
To microwave whole cauliflower, clean, trim and wrap in plastic wrap. Place, sealed edges down, on microwave-safe serving dish. Cook at high for 3 minutes, turn over, and cook at high for 3 minutes more or until tender. Let stand, covered, 3 minutes before serving.

Alfredo Sauce:
1) Place butter and cream in large skillet over medium-low heat.
2) Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg.
3) Remove from heat. Gradually stir in cheese until thoroughly blended and smooth.
4) Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and tough

Buying and Storing Cauliflower:
Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking, green leaves. A large head will weigh about three pounds and serve four.
Brown spots on a white cauliflower are most likely only water marks, but yellowish ones may indicate excessive age.Store unwrapped in refrigerator cooler for up to five days.

[denco]

I am enjoying the thread. Add me to the list Denco

[carlo3b]

Will do! Thanks and welcome.. :)

Have Bones, Make Broth

Freeze it or use to make more gravy for other leftover dishes..It's easy as 1 2 3

• Turkey scrapes and all bones from leftover turkey
• 2 coarsely chopped carrots
• 1 celery rib with leaves, chopped
• 1 onion chopped
• 1 clove of minced garlic
• 1/4 cup chopped parsley with stems
• 1 teaspoon peppercorns
• 1 bay leaf
• Water or canned chicken broth (if you are short on bones)

1) Chop or break up turkey bones and place in a large pot.
2) Add remaining ingredients and cover with 2 quarts water or canned chicken or combination of the two.
3) Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to one quart.

[tubebender]

The remote thermometer has a heat resistent cable attached to a probe you insert into turkey and the unit sits on the counter.

[spectre]

Oh carlo, I'm gaining weight just reading your thread...

I make my bread dressing about the same, ONLY add chopped raisins that have been soaking in water in the fridge for a couple of days. This plumps them up. It's a 'sweet touch'.

For the gravy, instead of flour, I blend some cornstarch with water and add. It comes out nice and clear, no lumps.

Great thread, my friend.

sw

[StarFan]

Thanks for the ping Carlo. Tried something that I'd like to share with you. "Barilla" makes lasagna noodles (in a 12 oz box) that needn't be boiled beforehand. If my mom (fabulous cook) hadn't shared her success using it, I never would have tried it. Results are excellent and the elimination of that extra step and dirty pot, well worth it.

[carlo3b]

chopped raisins that have been soaking in water in the fridge for a couple of days. This plumps them up. It's a 'sweet touch'. For the gravy, instead of flour, I blend some cornstarch with water and add. It comes out nice and clear, no lumps.

What wonderful tips my dear friend, thank you so much for sharing them with us... Yummmm

 

LowCarb Turkey and Rosemary with Roasted Florets

Rosemary is always delicious paired with Turkey and Chicken, but use it sparingly because it has a very strong flavor and aroma.

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried crumble rosemary
• 1/2 packet sugar substitute
• 3 1/2 pounds assorted Turkey parts, about 6 pieces
• 1 cup small cauliflower florets
• 1 cup small broccoli florets
• 1 small red or green pepper, cut in 2 pieces

1. Heat oven to 400º F. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add Turkey and vegetables. Toss until well coated.
2. Arrange Turkey, skin side up in a jelly roll pan. Place vegetables, in a single layer, around Turkey. Roast 40 minutes, until Turkey is cooked through and browned. Halfway through cooking time, flip vegetables over  and finish.

[Ima Lurker]

Please add me to your ping list. Thanks.

[carlo3b]

LowCarb Butternut Turkey

Butternut squash purée makes a delicious sauce component; it provides a sweet under taste and creamy texture.

• 2 tablespoons canola oil, divided
• 4 green onions, finely chopped
• 2 teaspoons grated fresh ginger
• 1 1/2 pounds boneless, skinless turkey thigh meat, cut into 1 1/2" cubes
• 1 can (14 1/2 ounces) diced stewed tomatoes, chopped
• 1 cup Butternut squash, pureed*
• 1 cup water
• 1/2 packet sugar substitute
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh cilantro

1) Heat 1 tablespoon of the oil in a large soup pot over medium heat. Cook green onions 3 minutes, until softened. Add ginger and cook 2 minutes more. Transfer to a bowl.
2) Heat remaining oil in pot. Brown turkey pieces in batches, 3 to 4 minutes per batch. Return green onions and ginger to pot. 3) Stir in tomatoes, pumpkin puree, water, sugar substitute, salt and pepper.
Bring to a boil. Reduce heat to low and simmer, partially covered, 40 minutes, until turkey is tender. Stir occasionally.
4) Add cilantro and cook 2 minutes more.

*Butternut Squash Purée

Butternut Squash is much sweeter than Pumpkin, and really is a treat, even if it has a bit more carbs than I wish.

• 1 1/2 pounds butternut squash, cut in half
• 1 cup water

Preheat oven, 350
1) Remove stem from squash, cut in half lengthwise and discard seeds.
2) Place flesh side down in baking dish and add water.
Bake at 350 degrees for 1 hour or until tender.
3) Add more water if necessary.
4) Scoop flesh from skin and purée in blender or food mill.

[carlo3b]

Thia Coconut Curry Tofu

• one med. pkg tofu
• one can coconut milk
• 1 med-small head bok choy
• 1 med. onion
• 2 cloves garlic
• 1 red pepper
• 1 lg. zucchini
• 1 tsp. red curry paste
• small amount of sweetener to taste
• 3 Tbls. soy sauce (to taste)
• 1 Tbls. grated ginger


1) Cube tofu and marinate with soy sauce and ginger.
2) Fry onion and other veggies, and throw in tofu and marinade.
3) Add coconut milk and curry paste.
4) Add a little sweetener.

[MozartLover]

Where's Uncle Joe's Stuffing recipe??? You don't expect me to remember where I filed it away last year, do you???;^)

[MontanaBeth]

Yum! I love Thanksgiving, only having 5 guests this year down from my usual 20! I'll restrain myself from cooking to much. Thanks Carlo for the timely receipes. How did you know I wanted to try something different this year?

[AuntB]

Ummmm, carlo, you're makin' me hungry! I love this time of year...would do nothing but cook for 2 months if I could get away with it.

[carlo3b]

Where's Uncle Joe's Stuffing recipe??? You don't expect me to remember where I filed it away last year, do you???;^)

Bwhahahahahhahaahaha   ... This is one of the most requested recipes that I post every holiday, and I am always honored to post it, thanks again for asking for it.. It sure bring back many fond memories.. :)

Uncle Joe's Favorite Stuffing

This stuffing is for a big bird, not to be confused with stuffing "Big Bird", or as a side for any roast. It will easily stuff a 24 pound bird and have a little left over. If you are using a smaller bird, you can halve this recipe, or else freeze the extra. One of the best things about this stuffing is how well it freezes. Take any extra stuffing and place it in a foil lined casserole dish.  Bake like normal and cool to room temperature. Freeze for a day or two. Remove your casserole dish and you will  have a nice package of frozen stuffing for whenever you need it.

• 2 cups diced dried apricots
• 1 cup diced dried cranberries
• 1/2 cup amaretto liqueur
• 1 cup pear or plain brandy
• 1 1/2 cups butter
• 2 large yellow onions, chopped
• 1 bunch scallions, sliced
• 6 stalks and leaves celery, chopped
• 8 cups day old egg bread cubes
• 2 pounds bulk pork or turkey sausage
• 2 cups chestnuts, peeled and coarsely chopped
• 3 pears, cored and chopped
• 3 tablespoons chopped fresh rosemary
• 3 beaten eggs
• 1 cup apricot nectar
• 3 cups chicken stock
• salt and pepper

1) Soak the apricots and cranberries in the amaretto and brandy overnight.
2) Sauté the onions, scallions, and celery in 4 tablespoons butter until soft.
3) Once cooked, transfer to a large bowl.
4) In the same pan crumble the sausage and cook until browned.
5) Add the sausage and bread cubes to the onion mixture.
6) Add the chestnuts, pears, apricot mixture (including soaking liquid) and rosemary to the stuffing mixture.
7) In the same skillet heat the rest of the butter, apricot nectar, and chicken stock until the butter is melted and pour over the stuffing.
8) Salt and pepper to taste and mix well.
9) Loosely stuff the turkey if desired.
Bake any leftover (or all of the stuffing) for 40 minutes along with the turkey.
Heaven sent!
 

[carlo3b]

My dear Beth, here is someting for the youngest on the guest list.. :)

TEENIE TOT TURKIE DINNER

This recipe is best for babies, 10 months and older.

• 1 to 2 ounces homecooked turkey meat (white or dark), or browned ground (cooked)
• 1-1/2 cups water
• 1/2 cup enriched, white uncooked rice
• 1 carrot peeled and diced or grated
• 1/4 cup peas
• 1 small dab of butter


1) Heat water and butter in small saucepan over medium heat.
2) Add rice, turkey, peas, and carrots to hot water.
3) Reduce heat and simmer, covered, for 20 minutes.
4) Stir and let rest 5 minutes, covered. Cool before serving.
 

For 8-12 month-olds:

1) Heat water and butter in microwave at 100 percent for 2 minutes in a 4-cup bowl.
2) Add rice and carrots to hot water. Cook, uncovered, at 100 percent for 3 minutes.
3) Stir and let rest 10 minutes, covered. Stir and cook, uncovered, 3 minutes more at 100 percent. (Rice should be almost tender. If it looks dry, add a tablespoon of water. )
4) Add ground turkey and distribute evenly throughout rice. Cover and cook at 100 percent for 2 minutes more.
Let rest, covered, 5 minutes, until cool enough to eat and to allow for complete cooking of rice.

Variations:
Add peas or chopped green beans, fresh or frozen, at the same time turkey is added. Allow an additional 1 to 2 minutes resting time to cook vegetables before serving.
TEST IT, before serving it to baby, by eating a small sample.. it's delicious.. LOL
Yield: 3 cups
Serving Size: 1-1/2 cups

 

[carlo3b]

To my favorite Aunt, here is a real Holiday treat, something modified from my humble Italian roots!..

 

Roast Turkey Leg Confit on Wild Mushroom Risotto

• 1 lb turkey fat (should yield 1 quart melted fat)*
• 2 turkey legs, about 1/2 lb. each*
• 1-1/4 t. sea salt
• 1 t. freshly ground black pepper
• 2 bay leaves
• 6 sprigs fresh thyme
• 2 T. garlic, chopped fine

1) Place fat in thick-bottomed pan over low heat until melted, stirring occasionally. When the remnants of skin in the fat turn light brown, strain through fine sieve. Discard remnants and refrigerate fat over night.
2) Mix salt, pepper, bay, thyme and garlic with turkey legs and marinate over night in refrigerator.
3) The next day heat fat over low heat. Place turkey in oven proof pan and pour melted fat over turkey, making sure it covers. If not, pour a little canola oil on top.
4) Place in the middle of a 350 oven uncovered for approximately 2-1/4 hours or until tender. Cool and refrigerate until ready to use. Turkey confit holds for two weeks if completely covered with fat.
At dinner time, pull legs out of fat and crisp skin side up under a broiler or skin side down in a sauté pan in a little preheated turkey fat.

Risotto

• 5 cups turkey or chicken stock
• 1 cup fresh porcini mushrooms, can use dried porcini
• 6 T. unsalted butter
• 1 T. olive oil
• 1/2 cup onion, finely minced
• 1/2 cup fresh shiitake mushrooms, sliced, can use dried
• 1/2 cup fresh chanterelle mushrooms, sliced
• 1/2 cup cremini mushrooms, sliced
• 2 cups calriso* rice or arborio
• 6 oz. port
• 1 cup grated sharp dry jack cheese
• Salt and freshly ground black pepper to taste

Bring the stock to a simmer for any dried mushrooms you may be using; keep hot over a low burner.
2) Melt the butter and oil in a heavy, medium-sized sauce pot, and sweat the onions until soft, about 5 minutes over medium heat, stirring occasionally.
3) Add sliced fresh mushrooms and sauté for 2 minutes, stirring.
4) Add rice and cook, stirring, about 3 minutes until the rice is coated with butter and oil and begins to look opaque.
5) Reduce heat to low. Remove reconstituted mushrooms from stock with slotted spoon, chop coarsely.
6) Add porcini to the rice along with the port, stir for one minute and add 2 cups of hot stock, stirring constantly until liquid is almost absorbed. Continue adding stock 1/2 cup at a time as liquid absorbs, stirring constantly.
7) The rice is done when it is al dente or firm just in the center. This process takes 18-25 minutes. Stir in grated cheese.
Serve large pieces of  turkey atop Wild Mushroom Risotto.
Garnish with sautéed fresh mushrooms and shaved jack cheese.

[sunshine state]

Thanks you so much for the recipes and the 11 Commandments! By any chance do you have an apple - walnut stuffing recipe? It also contains leeks. I misplaced my recipe a few years and have been unsuccessful in duplicating it.