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The return of the dreaded 11 Commandments of a THANKSGIVING DINNER
CookingWithCarlo.com ^ | Nov. 17 2005 | Carlo3b, Dad, Chef, Author

Posted on 11/17/2005 9:19:47 AM PST by carlo3b

The 11 Commandments of a THANKSGIVING DINNER

          To-Do's, to make your Holiday brighter..

1) Make a list and check it twice.. Plan your menu in advance, and for heaven sakes write it down.. Pull out the recipes and jot down the ingredients and check to see if you have everything on hand to complete the meal without having to run to the store at the last minute.. Be sure to check the expiration date on spices and milks and dated stuff..
There isn't a good time on the day of a big dinner to run to any store, and the Big guy is usually busy doing Big Guy stuff, with the remote.. sigh.. Make the list of all needed items such as utensils dishes napkins.. etc. For example, next to the specific food, put the dish in which it will be served. Don’t forget decorations, candles, linen, anything you can think of. Something to keep in mind, but only as a guide, Who is on What special Diet?

2) Buy only what you really need.. such as the right size of a Turkey, Ham, Roast, Lasagna, Goose, Peacock.  The bigger is not always the better. Take into account everything that is being served, including anything that is coming from your invited guests, before considering what size main dish, or dishes you are thinking of purchasing.
There is some consideration that should be given to leftovers in your calculations for sure, but think about refrigerator space in the pre preparation and leftovers. With Turkey, the rule of thumb for portions is, 1 pound per person, and 1 cup of dressing per. If eight people are coming to dinner, a 10 to 12-pound bird will do just fine and still provide leftovers.
If you do as we do in our family, you are going to serve 2-3 popular entrees, (Turkey, Ham, Lasagna) you had better remember the last time you had to throw good food away because it was too much to freeze and not everyone wanted all those leftovers to take with them when they left. Consider buying just a breast of turkey instead of the whole turkey. If your family doesn't like dark meat, why waste it? A breast will be faster and easier to cook and carve, and you can still make all of the trimmings. You've not going to pay any attention to me on this  are you? OK go buy BIG BIRD.. whatever..:)

3) Think of the BIG PICTURE when planning what, and how many side dishes you intend to make. I understand that everyone has their own favorite specialty that you make, but do you have to make them all on the same day? If you are going to have leftovers, DUH, plan on making some of those favorites on a subsequent dinner with one of the special leftover recipes that you can prepare. Having a new side dish will make that easier meal so much more special with a favored specialty..

4) Don't be afraid to ask your guests to bring along something for the meal.  Perhaps their favorite side dish or dessert. Specialty breads and rolls come to mind. Those are some of the hardest things to do at the last minute because of the oven space, and don't be shy about suggesting to provide the recipe for a great accompanying bread that complements your planned dinner.. Cornbread comes to mind, or homemade Tiramisu. This is a really great idea for more than the obvious reason, it provides the family or friend with being part of the meal that they can share, and further answers that age old question (if anyone asks it any more) what should I bring to the party.

5) What to drink has to be brought up early in the planning. We usually serve something, a) before dinner, b) with dinner, c) and for sure after dinner, d) and sometimes after, after dinner.. The KISS system is a great idea when planning this stage of the party. KEEP IT SIMPLE STUPID, is a great gage on what exactly to plan ahead. I mentioned STAGE not by accident. Too much alcohol can and does screw up an otherwise great party. This is a party for everyone, and keeping it light is your responsibility, handle it with forethought.
Special holiday beverages are usually less about booze, and more about celebrating, so get and keep the party fun.. Egg nog, Holiday Wassil, homemade Kahlua ..etc, works wonders and all can be made well in advance. Also with this, the age of specialty Coffees, and Teas, try your hand at a expresso machine, and let them do their own thing.. It will add to the festivities and fun.. BTW, beer is for pizza, wine is for dinning.. :)

6) Easy on the hors d’oeuvres, and canapés. You will be doing everyone a favor. Too much food before dinner will mess up a perfectly great meal, and pi$$ you off big time if everyone doesn't eat. Kids and old folks come to mind. Think again about the Refrigerator, and the oven when planning. Some items that are lite, and need not take up a lot of cooling space, a flower decorated platter, that you can quickly add raw vegetables with a simple dip and perhaps some mixed nuts or olives, even thin chips.

7) Decorating the house, yard, and most important, your table!

Order flowers early. This is where the internet comes in really handy for this chore, you'll save a bundle and make everything look like a million bucks. Take advantage of the early bird specials by ordering from a grower, or wholesale. The internet is full of them, with great prices, check those POP UP's before you delete them without reading.. LOLOL.  Simplify decorations too. An attractive floral arrangement for your table, with added green fern and a few loose flowers for platters. How about a simple window decor and something just outside the front door, may be all you need.

8) Frozen items are not a sin.., well, ok but not a mortal sin!  I'm thinking about the great specialty breads and rolls, yikes, even some desserts.. gulp! It’s ok to use some convenience items, after all, we accept canned and frozen vegetables, you may not think about additional items today. There are a few really select items that much too good not to consider today, especially when planning a huge party. Pre trimmed vegetables, Shrimp, crab, lobster are great frozen and really speed up the meal service. Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup.
 

9) Plan to pre make as much as possible, and plan you meal around that fact. Be sure that you think about the day, long before it happens. Read the recipes closely not just for the ingredients but for timing. Prepare as much food ahead of time as possible. Start as far out from the actual day of the party as possible. Think about serving times, then work back.
Think about everything else that will be happening at the same time, including when your family and friends will be arriving. Plan to do those recipes that can be done two, three, even four days ahead? What can be the day before? The morning of? Most, if not all, side dishes can be done ahead, then Reheat. Some dishes actually improve in flavor if made in advance. Leave as little as possible to the last minute. Not everything can be put into one microwave, and ovens most ovens have only one compartment so THINK IN ADVANCE... :)

10) Make this and every holiday a dream, not a nightmare.. Plan the day as a special moment that you and your loved ones will remember as that special memory. Make this a day that everyone helps with the fun parts of the preparation and service. Use your best assets in making this party a total success. Hubby and Kids will love it if you have a pre planned easy tasks that are well within there capabilities. Give them a typed timetable and pre assigned fun tasks, like setting the table.. set one place setting the night before and point to it .. LOL. Have dad carve the main courses, and make the beverages, getting everything ready, long before the Football games kick-off. Don't be afraid, just be sure that you leave as little to the imagination as possible when assigning to the family.. Don't be at all ashamed to ask for help, but know in advance what it is your are going to be asking for.. remember that this is your home and only you know where everything is hidden, and where it is put away.. DUH!

11) The best for last.. HIRE A MAID, it is not as expensive as you think, less than $100.00, can make this the best party you ever had. How about to just to clean up, or even serve and clean up, or even cook, serve and clean up, how about a massage...

Bless your heart, have some fun.. Chef Carlo


Old Fashion New England Roasted Turkey Orange-Maple Marinated
This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.

Marinade:

1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
2) Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry.
3) Place turkey in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.
Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves.

Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
Preparing Gravy.
8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.

Presenting the masterepiece.


Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.

Carving the Turkey:
9) Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the turkey. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick. Slice downward along breastbone and rib cage to remove meat on one half of the turkey breast. Cut through turkey, removing the wing. Repeat process, removing remaining breast meat and wing.
10) Place two turkey breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.
Serving: 12

Recipe from; Holidays in The House of Carlo
 
 

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Another Turkey Stuffing a la Crockpot

When preparing a specialty Turkey as in a fancy marinated, it helps to fix your dressing apart from the bird, and healthier as well.
Preparing your dressing in a crockpot allows you to beat the rush on a holiday morning. Making the stuffing in the slow cooker is one less thing to worry about and it takes up less of that valuable oven space.

1) Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms.
2) Pour over bread cubes in a very large mixing bowl.
3) Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well.
4) Pack lightly into slow cooker.
Cover and cook on low and cook for 6-8 hours.
Serves 12.
Recipe from, Soup, Sex, and the Single Man
 
 

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Holiday Golden Apples and Yams

"This was so delicious. The three flavors of apples, raisins, and yams combine perfectly and the syrup added just enough sweetness."

Heat oven to 400 degrees.
1) Bake yams 50 minutes or until soft but still hold their shape. Can also be done in the microwave. Let yams cool enough to handle.
2) Reduce oven to 350 degrees. Peel and slice yams crosswise.
3) In 1 1/2 quart baking dish, alternate apple rings, and yam slices, overlapping edges slightly.
4) In small saucepan, combine sugar, cornstarch and spice; stir in orange juice and raisins, and mix well.
5) Heat orange juice mixture over medium heat, stirring until thickened. Pour over apples and yams. Sprinkle with nuts and bake for 10 minutes, add the marshmallows* and bake for additional 10 minutes or until apples and yams are tender.
* (Optional) You may top with miniature marshmallows, it encourages the kids to taste this. Once they do, it becomes their favorite.
Recipe from, Chef Carlo's, "Chef Carlo Cooks with Kids"
 
 

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Baked Apple Dumplings Syrup:

Dumpling Crust:Apple filling:

1) Mix syrup ingredients together, except butter.
2) Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from heat. Stir in the butter and set aside.
3) Combine the flour, baking soda, and salt. Cut in the shortening. Add  the milk all at once. Stir just until moistened.
4) Form into a ball. Roll out into an 18 x 12-inch rectangle on a lightly floured surface. Cut into 6-inch squares.
5) Mix apples with the sugar, cinnamon, and nutmeg. Place 1/6 of the apples on center of each square. Moisten edges of dough and fold corners to center top and pinch edges together. Place in a 13 x 9 x 2-inch baking dish.
6) Pour the syrup over the dumplings. Bake at 375°F for 45 minutes or until the apples are tender.
Serves 6
Recipe from,  The one and only; The Clinton Legacy Cookbook
 

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Old Fashioned Home baked Country Ham

1) Scrub country ham with stiff brush.
2) Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.
3) Add 1 cup molasses and vinegar.
Allow to soak overnight.
4) Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat.  Allow to come to a rolling boil and boil for 30 minutes.  Remove lard stand from heat.  Do Not remove lid!
5) Cover pot or lard stand with newspapers and blankets and allow to stand overnight.
Remove from water.  You can make a glaze from brown sugar, fruit juice and plain flour.
Coat ham and bake (probably at 350; the recipe doesn't specify) till brown.


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Roasted Garlic Mashed Potatoes 1. Preheat your oven to 350 degree.
2. Cut the top off one of your garlic heads, to expose the individual cloves. Place on the center of a piece of aluminum foil. Drizzled olive oil over the garlic head.
3. Wrap foil to close securely and bake for 50 minutes. Set aside.
4. Boil red bliss potatoes with skins on. Test with fork for doneness, and drain potatoes.
5. In a mixing bowl, thoroughly mix all ingredients. Serve with Pork roast.
Pork Roast:
1. Preheat oven to 425 degree.
2. Blend minced garlic, parsley, oregano and thyme.
3. Using a sharp knife, cut holes in the roast, approximately 1 inch deep, every couple of inches in the entire roast.
4. Fill these "pockets" with your garlic mixture.
5. Place in a roasting pan, with about 1/2 inch of water and season with salt and pepper.
6. Cook for 10 minutes at 425 degree and then lower the oven to 350 degree to cook for an additional 40 minutes. Baste your roast about every 15 minutes.
7. When done, remove roast from pan and let sit about 10 minutes before carving. You can make a gravy using the drippings from the roasting pan.


Serves 4



TOPICS: Your Opinion/Questions
KEYWORDS: chicago; cinnabon; family; food; holidays; italians; mayflower; pilgrims; plymothrock; recipe; recipes; squanto; thanksgiving; thanksgiving2005; thanksgivingday; turkey
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To: ladyinred

Thanks kindly....Stock is really easy to do, and makes a HUGE difference in the taste of soups, gravies, and sauces..


301 posted on 11/20/2005 8:18:42 PM PST by ken5050 (Ann Coulter needs to have children ASAP to pass on her gene pool....any volunteers?)
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To: MamaB
Grandma knows best.. This is wonderful..

Krispy Kreme Pudding
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.

302 posted on 11/20/2005 8:21:36 PM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
WOO HOO, the return of the bestselling, all encompassing, filled with the tortured remnant of  what is left of the greatest minds that haunt FReeRepublic.. Ta Da..

CLINTON LEGACY COOKBOOK

The only item to escape the Clinton Administration
without DNA on it!

    A fun and fanciful look at the world of great food and witty politics expertly blended by renowned master Chef Carlo Morelli!  This 272 page collection of favorite recipes, hilarious cartoons, and whimsical humor is a true recipe for sidesplitting and tummybustin' fun!

JUST IN TIME TO STUFF IT IN SOMEONE'S
CHRISTMAS STOCKING

BUY IT HERE!


303 posted on 11/20/2005 8:24:15 PM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: Rushmore Rocks
Another quick hint: If you need to stretch your gravy or just give it a little more 'oomph', add a package or two of dry PORK gravy mix. I've shared this little secret with the students in my cooking classes. They are amazed at the difference it makes. Do NOT try with the turkey or chicken gravy mixes............and above all, don't tell our secret.

I am a little late to this thread. Just saw your gravy hint and I am dying to know why the PORK gravy mix?? Will keep reading maybe you have answered already. Happy Thanksgiving

304 posted on 11/20/2005 8:55:09 PM PST by Irish Eyes
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To: Irish Eyes

The flavor is much better and more natural tasting than the chicken or turkey, and not as dark brown as beef. Try it!


305 posted on 11/20/2005 9:01:36 PM PST by Rushmore Rocks
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To: Rushmore Rocks

Thanks, I am always amazed at the great things we can learn here :)


306 posted on 11/20/2005 9:27:49 PM PST by Irish Eyes
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To: carlo3b

It sounds great but isn't that a lot of sugar? She said she could only eat a little bit of it.


307 posted on 11/20/2005 9:45:44 PM PST by MamaB (mom to an Angel)
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To: MamaB
It sounds great but isn't that a lot of sugar? She said she could only eat a little bit of it.

Lets just say, you can only nibble on this dessert, it's so rich, you could trade it in for a new Cadillac.. LOLOL

308 posted on 11/20/2005 9:50:03 PM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b

I have to fix that. Maybe for Christmas. I think our grandson would love it. He told his mom that he was already doing stomach exercises to enlarge it for all the food up in TN. He loves his great grandmother's cooking. Us, too! He was in military skills when he was in high school but he is going to college and has 2 jobs. He is an amazing teen. He really saves his money but his sister spends it as fast as she gets any.


309 posted on 11/20/2005 9:54:00 PM PST by MamaB (mom to an Angel)
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To: carlo3b

oh boy, my mouth is watering and I normally don't even eat a thing before noon!

thank you Carlo. I am not cooking this year (yea) but will be trying many of your dishes for various pitch in events I am working on.

Appreciate your sharing AND YOUR ENTHUSIASM all the time with the fun food threads.


310 posted on 11/21/2005 5:49:06 AM 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: carlo3b

Carlo! No sense in eating this -- might as well apply it directly to the hips.


311 posted on 11/21/2005 8:31:06 AM PST by varina davis
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To: carlo3b
ROASTING TIMES FOR TURKEY

WEIGHT UNSTUFFED STUFFED
Whole breast 4 to 6 pounds 1 !/2 to 2 1/4 hours not applicable
6 to 8 pounds 2 1/4 to 3 1/4 hours 2 1/2 to 3 1/2 hours
Whole turkey 8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 ti 5 1/4

This chart, based on information furnished by the U.S. Department of Agriculture, applies to chilled, fresh or completely thawed turkey, roasted in a shallow, open pan in a conventional oven set at 325 degrees. For a truly accurate indicator of when turkey is done, use a meat thermometer every time.


For tenderness and doneness, the internal temperature of turkey, as registered on a meat thermometer, must reach a minimum of 180 degrees in the innermost part of the thigh. Juices should run clear. Turkey breast should reach 170 degrees.

For optimum safety and uniform doneness, cooking the stuffing outside the bird is recommended. If stuffing your turkey, the center of the stuffing must reach 165 degrees.

To avoid overcoooking the turkey, begin checking doneness with a meat thermometer 30 minutes before the minimum cooking time.

Drumsticks, thighs and wings should be cooked until fork-tender.

312 posted on 11/21/2005 9:42:15 AM PST by jellybean (George Allen 2008)
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To: jellybean
WOO HOO, the return of the bestselling, all encompassing, filled with the tortured remnant of  what is left of the greatest minds that haunt FReeRepublic.. Ta Da..

CLINTON LEGACY COOKBOOK

The only item to escape the Clinton Administration
without DNA on it!

    A fun and fanciful look at the world of great food and witty politics expertly blended by renowned master Chef Carlo Morelli!  This 272 page collection of favorite recipes, hilarious cartoons, and whimsical humor is a true recipe for sidesplitting and tummybustin' fun!

JUST IN TIME TO STUFF IT IN SOMEONE'S
CHRISTMAS STOCKING

BUY IT HERE!


313 posted on 11/22/2005 6:13:22 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
[ Post Reply | Private Reply | To 312 | View Replies]

To: carlo3b
Better late than never ...

Carlo, may I please be added to your ping list?

Inconsequential trivia: I actually joined FR shortly before Thanksgiving last year and your 2004 recipe thread was the first one I ever book marked. It was a warm fuzzy to see this year's thread pop up. :)
314 posted on 11/22/2005 6:13:52 AM PST by ccmovrwc
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To: ccmovrwc; christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; RJayneJ; ...
Holiday Roast Turkey with Herbal Rub

        * 1 13 pound whole turkey, fresh or thawed
        * 1 medium onion, quartered
        * 1 lemon, quartered
        * 1/4 cup vegetable oil
        * 1 teaspoon dried thyme
        * 1 teaspoon dried tarragon
        * 1 tablespoon dried rosemary
        * 1 teaspoon salt
        * 1/2 teaspoon freshly ground black pepper

    1. Preheat the oven to 325°F.
    2. Remove the giblets and neck from the turkey and reserve for the broth.
    3. Rinse the turkey with cold running water and pat dry with paper towels.
    4. Place onion and lemon quarters in the neck and body cavities.
    5. In a small bowl, mix the oil with the herbs, salt and pepper.
    6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
    7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
    8. Rub the cavities and outside of turkey with the remaining herb mixture.
    9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
    Note: May be prepared to this point, covered, and refrigerated for several hours.
    10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
    11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
    12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
    13. Remove the foil and baste bird with pan juices.
    14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
    15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
    16. Transfer to a large platter and serve with gravy.
    Yields 18 servings at 6 ounces per portion
 

    Good Old Fashioned Bread Dressing

        * 3 to 4 loaves of white bread (or 5 if you like leftovers)
        * 2 cups water
        * turkey inners
        * 1 or 2 onions
        * 2 bunches of celery
        * 2 to 3 tablespoons butter
        * 1/2 teaspoons sage
        * oysters (optional)
        * mushrooms (option)
        * chicken broth

    The night before
    1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots.
    Let the bread sit overnight to   dry out.
    The next day
    2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
    3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
    4. Preheat the oven to 350°F.
    5. Chop the onion and celery and place into food processor until minced.
    6. Melt the butter in a large saucepan.
    7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
    Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
    8. Once cooked, pour the onion mixture directly over the dried out bread.
    9. Sprinkle the sage over bread mixture.
    10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
    11. Mixture thoroughly.
    Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
    13. If you are using oysters, add them now.
    14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
    16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
    17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
    18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
    Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples.
    It smells wonderful and the apples have a great flavor when you take them out.
 

Real Homemade Turkey Gravy

        * 1 package..  neck, heart, gizzard from turkey giblets
        * 1 medium carrot thickly sliced
        * 1 medium onion thickly sliced
        * 1 medium celery rib thickly sliced
        * 1/2 teaspoon salt
        * 1 turkey liver
        * 3 tablespoons fat from poultry drippings
        * 3 tablespoons all-purpose flour
        * 1/2 teaspoon salt

    1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
    2. Heat to boiling.
    3. Reduce heat to low; cover and simmer for 45 minutes.
    4. Add the liver and cook for 15 minutes longer.
    5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
    6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
    7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
    8. Pour the deglazed liquid/broth into the measuring cup.
    9. Let the mixture stand a few minutes, until the fat rises to the top.
    10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan. 11.
    Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
    12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
    13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
    14. Gradually whisk in warm broth mixture.
    15. Cook and stir, until the gravy boils and is slightly thick.
    Makes 14 servings at 1/4 cup per serving
 

Home Sweet Home Potato Casserole

        * 2 pounds sweet potatoes, boiled, peeled, and mashed
        * 2 eggs, beaten
        * 1 tablespoon margarine, melted
        * 1/2 cup brown sugar
        * 1 cup buttermilk
        * 1/4 teaspoon baking soda
        * 1/2 teaspoon nutmeg
        * 1/2 teaspoon cinnamon
        * 1/2 cup raisins (optional)

    Preheat oven to 350°F.
    Combine all of the ingredients and mix well. Mixture will be very soupy.
    Bake for 1 hour.
 

Crackpot Crockpot Scalloped Potatoes

        * Cooking spray
        * 6 to 8 potatoes, thinly sliced
        * 1 can cheddar cheese soup
        * 1 cup Velveeta cheese, chunked
        * 1-1/2 cups grated Cheddar cheese, grated
        * 1 (12 ounce) can evaporated milk
        * Salt and pepper

    1. Spray the crockpot with the cooking spray.
    2. Fill the crockpot with half of the sliced potatoes.
    3. Layer half of the soup, velveeta cheese, Cheddar cheese, and milk.
    4. Add salt and pepper to taste.
    5. Layer remaining the remaining potatoes.
    6. The layer the remaining soup, velveeta cheese, Cheddar cheese, and milk.
    7. Cook on high for about 6 hours.
    Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.

315 posted on 11/22/2005 6:15:47 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Holiday Roast Turkey with Herbal Rub

I want an herbal rub.

I want her in a nurses outfit with a short skirt and high heels.

316 posted on 11/22/2005 6:17:07 AM PST by Lazamataz (When life gives you lemons, kick it in the shins and take its wallet.)
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To: Lazamataz
I want an herbal rub.

I know a Herbie Rub, you Turkey, he'd be tickled pink to rub you, and as a bonus I'm sure he'd wear high heals and a pink tutu.. Can't you ever be series.. behave.. *

317 posted on 11/22/2005 6:24:38 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: ccmovrwc
Congratulations.. you are now on the Ba Da Ping.. list.. :)
318 posted on 11/22/2005 6:30:46 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: carlo3b
Yummy Pineapple Cheese Salad
  • 2 (16 ounce) cans pineapple chunks, drained; reserve the juice
  • 1 1/2 cups to 2 cups miniature marshmallows
  • 3 in. off of a 3 pound loaf of Velvetta cheese, cubed
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup water
  • l medium egg
  • l tablespoon sugar
1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
2. In a medium saucepan, mix the cornstarch and water.
3. Beat the egg, pineapple juice, sugar into the cornstarch mixture to blend.
4. Cook over low heat until thick.
5. Cool slightly and pour over the pineapple mixture.
6. Mix well
 

Country Bumkin Pumpkin and Praline Pie

    * 2 pie crust

Filling:
    * 1/2 cup sugar
    * 1/2 cup light brown sugar
    * 1 tablespoon flour
    * 1 tablespoon bitters (optional)
    * 1 teaspoon cinnamon
    * 1 teaspoon ginger
    * 1/4 teaspoon nutmeg
    * 1/4 teaspoon cloves
    * 1/2 teaspoon salt
    * 1 egg, lightly beaten
    * 2 tablespoons butter
    * 1 (29 ounces) can pumpkin
    * 1 (12 ounces) can evaporated milk
    * 1/4 cup milk
    * 1 cup water
Praline:
    * 4 tablespoons butter, softened
    * 2/3 cup light brown sugar
    * 2/3 cup pecans, coarsely chopped
    * Whipped cream, for garnish (optional)
Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add  the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.

Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.

Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.

These recipes are excerpts from the cookbook "Chef Carlo Cooks with Teens"...Enjoy!
 
2 posted on 10/31/2002 11:40:25 PM PST by carlo3b
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To: carlo3b
If anyone requests any of the original Italian recipes served at our table, just ask and I will post them;

Artichoke and Bacon Frittata

    * 1 small onion, chopped
    * 2 Tablespoons butter
    * Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
    * 8 eggs
    * 1/2 cup grated Parmesan cheese
    * 1/3 cup bread crumbs
    * 6 slices bacon, cooked and crumbled
    * 1/2 cup shredded Monterey Jack cheese
    * Paprika for color

Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,
 

Triple Pepper Salad with Cellentani Cellentani ( whirls, or large elbow macaroni) con Insalata di Peperoni
 

    * 12 oz  Cellantani ( whirls, or large elbow macaroni)
    * 2 red peppers
    * 2 green peppers
    * 2 yellow peppers
    * 1 small onion, finely chopped
    * 1 tbsp fresh oregano, chopped
    * 2 cloves garlic, crushed
    * 3 tbsp olive oil
    * 1 tbsp white wine vinegar

Pre-heat oven to 190°C, 375°F, Gas Mark 5. Place the peppers on a baking tray and bake for 30-40 minutes until soft and browned. Meanwhile, cook the whirls in salted boiling water as directed on the packet. Drain and leave to cool. Deseed and skin the baked peppers and cut into strips. Mix with the remaining ingredients. Add the pasta and toss well. Serve chilled.


319 posted on 11/22/2005 6:41:24 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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To: MozartLover
MozartLover, whewenever I think of this wonderful recipe, I think of my wonderful old Unce Joe, and you.. Happy Thanksgiving!!

Ta Da,   Just for you and your family! Have a great holiday.
 

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

Soak the apricots and cranberries in the amaretto and brandy overnight. Saute the onions, scallions, and celery in 4 tablespoons butter until soft. Once cooked, transfer to a large bowl. In the same pan crumble the sausage and cook until browned. Add the sausage and bread cubes to the onion mixture. Add the chestnuts, pears, apricot mixture (including soaking liquid) and rosemary to the stuffing mixture. 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. Salt and pepper to taste and mix well. Loosely stuff the turkey if desired. Bake any leftover (or all of the stuffing) for 40 minutes along with the turkey.


320 posted on 11/22/2005 6:47:02 AM PST by carlo3b (http://www.CookingWithCarlo.com,)
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