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Wasn't this a Happy Thanksgiving? Got Leftovers???
CookingWithCarlo.com ^ | Nov. 24 2006 | Carlo3b, Dad, Chef, Author

Posted on 11/23/2006 10:34:15 PM PST by carlo3b

Happy Thanksgiving! Got Leftovers???

God Bless America!
Only in a great country like ours can we enjoy the blessings of freedom, prosperity, abundance, and still have leftovers... LOL
If your home is anything like ours, can you eat all day, and into the night, leave a tidy some of food, (like that G'dawful gooey cranberry stuff) and still have more food than what you had before you started. Look at your refrigerator, is it any room left... well is there??? LOL
Here are some suggestions for that Turkey and trimmings that are still around!.....



TOPICS:
KEYWORDS: frcookbook; freerepublic; frivolity; holiday; holidayleftovers; leftovers; recipes; thanksgiving
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To: Libertina
I hope your day was as good as my own..

Indeed it is.. Bless you my dear FRiend.. :)

81 posted on 11/24/2006 2:58:35 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: snugs

Hey snugs - there is a commercial blend of Greek seasoning that most everyone around here uses called Cavender's. It's probably not available in GB, so I found you a website.

I love it on steaks and all meats, plus lots of other things I think of as I'm cooking. I believe it also has a hint of allspice and some grated dried lemon zest in it.

http://www.greekseasoning.com/

http://www.cavendersseasoning.com/order.htm



82 posted on 11/24/2006 2:58:50 PM PST by Rte66
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To: I_Love_My_Husband; MadIvan; alwaysconservative; carlo3b
I am vegetarian also. We sure do take a lot of grief don't we? LOL!

People tell me how "unhealthy" my diet is. I have been on a vegetarian diet for total of 40 years of my life & I can out do almost anyone half my age at almost anything...

I RARELY get sick & prolly wont live longer but feel I will die "better"...

Now off to high school playoff game.

I truly enjoy these threads.. carlo you are surely a gift & I appreciate you sharing all your good info!
83 posted on 11/24/2006 2:59:08 PM PST by DollyCali (Don't tell GOD how big your storm is -- Tell the storm how B-I-G your God is!)
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To: AZLiberty
Midnight Turkey Burritos

Yummmmmmm.. Thanks so much for the recipe.. :)

84 posted on 11/24/2006 2:59:33 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: HungarianGypsy
Thanks for the GREAT ping..MY first one from you yesterday after requesting being added to your list was on eating squirrel.. didn't even go to that one & was wondering if this would be my shortest time EVER on a ping list!

:-)


85 posted on 11/24/2006 3:01:05 PM PST by DollyCali (Don't tell GOD how big your storm is -- Tell the storm how B-I-G your God is!)
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To: radiohead
Asian cooking is my latest challenge.. Any recipes would be appreciated.. :)
86 posted on 11/24/2006 3:01:33 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: carlo3b

I've done that same recipe before. But one time I just happened to have some left over cooked wild rice that I added, along with some small cubes of pepper jack cheese. Really jazzed it up!

I improvise a lot when cooking.


87 posted on 11/24/2006 3:02:13 PM PST by Rushmore Rocks
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To: Bellflower

Great tips .. Thanks so much.. Carlo


88 posted on 11/24/2006 3:02:15 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: StarCMC

On GMA this morning, they made turkey pot-stickers (dumplings) with a little bit of cranberry sauce in them. They looked good.

Just make them with wonton wrappers you can get at the grocery store. Grind up the turkey, add some garlic and scallions and put a dab in the center of the little wonton square, then a smaller dab of cranberry sauce on top.

As usual, brush the edges of the wrapper with water and then fold over into a triangle and pinch to seal all around. Drop in boiling water and they're done.

You can also bring up all the edges of the wrapper into a little pouch and twist closed - and can fry them to make pot-stickers. I like them best as dumplings myself.


89 posted on 11/24/2006 3:04:57 PM PST by Rte66
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To: Rushmore Rocks

Ha! GMTA - I'm just now back-reading and seeing your post.


90 posted on 11/24/2006 3:05:55 PM PST by Rte66
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To: Bittersweetmd
..she told me to put foil on top of the pudding with a hole in the middle..

Bingo.. I made the caramel sauce too.. OMG, I never pass the chance to eat too much, when I get caramel sauce.. :)

91 posted on 11/24/2006 3:06:38 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: I_Love_My_Husband
I make my own sourdough bread!

I lost my sourdough starter not long ago.. it was 16 years old, and moved with me 3 times.. &$^##@%^.. :)

92 posted on 11/24/2006 3:09:27 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: carlo3b

I've been teaching several Asian cooking classes this year. If and when things slow down a bit for me, I'll send you some of the "hits".


93 posted on 11/24/2006 3:10:47 PM PST by Rushmore Rocks
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To: Rushmore Rocks
... But one time I just happened to have some left over cooked wild rice that I added, along with some small cubes of pepper jack cheese. Really jazzed it up!.. I improvise a lot when cooking.

Right on target.. Don't you notice how easy it is to improvise especially with practice, we can't be afraid to try new tricks, it becomes second nature.. Thanks My dear FRiend.. :)

94 posted on 11/24/2006 3:15:32 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: snugs

One of my favorite restaurants used to serve wild duck ravioli with black cherry sauce, which was my favorite item on the menu.

A couple of years ago, I had made some quail in rose petal sauce for Valentine's Day, from a special recipe in a book I love called "Like Water for Chocolate."

I had a whole lot of leftover quail and a little bit of that wonderful rose petal sauce (made from a bouquet of red roses, among other things!).

So, I stripped all the quail meat off the bones, chopped it, moistened it with the rose sauce and then made quail ravioli from wonton wrappers (actually, I think I used the big egg roll wrappers, cut in half).

Then I made a black cherry sauce from frozen dark bing cherries (and your beloved cornflour, lol!) and a little Madeira. Served the ravioli with the sauce and it was delectable! Froze some and had it later and it was *still* delectable.


95 posted on 11/24/2006 3:17:29 PM PST by Rte66
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To: Rushmore Rocks

Bless you.. I am a willing student.. Thanks Chef.. Carlo


96 posted on 11/24/2006 3:17:55 PM PST by carlo3b ("Leave the gun, take the cannoli")
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To: carlo3b

I made the your turkey recipe earlier today. I'm never content to leave things alone w/a recipe. My son likes it, but I think the next time I would do w/o the oil at the begining. Using leftover turkey, I just didn't seem to need the peanut oil. Putting sesame oil on the turkey and dredging it in the other ingredients would probably be enough. Maybe a touch more sesame oil in the pan. I'm just re-heating, not cooking, and it seemed like a bit too much oil for our tastes (even using less than you recommended).

Here is a quick Thai soup (from Rachel Ray), that I make frequently:

THAI NOODLE SOUP

2 tablespoons vegetable oil
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
2 small bundles from a 3.75 ounce package of bean thread noodles
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime

Heat a large heavy-bottomed soup pot with vegetable oil over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

I usually do w/o the lime and the cilantro (I'm one of those people w/a genetic thing that makes cilantro taste like soap). The basil is probably necessary. Once you make this, you'll be surprised how quickly it goes (after all Rachel is making it in 30 minutes) and you can make it frequently.

I order a lot of Thai foods from Import Foods. They run a Thai recipe site: http://importfood.com/recipes.html which you might find interesting.


97 posted on 11/24/2006 3:19:12 PM PST by radiohead (Hey Kerry, I'm still here; still hating your lying, stinking, guts you coward.)
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To: Rushmore Rocks

Me too please :)


98 posted on 11/24/2006 3:22:09 PM PST by WestCoastGal (Winners Never Quit!!)
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To: carlo3b

As I posted on another cooking thread.........."the kitchen, like the bedroom, should always be entered with a sense of humor, joy and adventure."

Actually, that quote is not my own. I went to a cooking class in Aspen many years ago. Julia Child told me that.

Thanks again for the wonderful thread. I always look forward to them.


99 posted on 11/24/2006 3:22:42 PM PST by Rushmore Rocks
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To: WestCoastGal

Will do. It may be a while. Still have a house full of company. I'm "hiding" in the computer room for a bit. Do you want Asian or Americanized Asian? There is a big difference. My classes prefer the American versions. After eating in Asia many times, I tend to agree.


100 posted on 11/24/2006 3:27:39 PM PST by Rushmore Rocks
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