The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

CookingWithCarlo.com ^ | Nov. 17 2005 | Carlo3b, Dad, Chef, Author

[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

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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:

•  2 cups orange juice

•  1 cup chicken broth

•  1/2 cup pure maple syrup

•  1/4 cup bourbon

•  Turkey:.. One 12-pound fresh or frozen whole turkey, thawed

•  3 oranges, peeled and quartered

•  3 small bay leaves, plus more for garnish (optional)

•  1 teaspoon salt

•  1/4 cup unsifted all-purpose flour

•  Citrus garnish (such as oranges, orange wedges, and kumquats; optional)

•  Fresh thyme leaves (optional)

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 cup butter

• 2 cup chopped onion

• 2 cup chopped celery

• 1/4 cup parsley sprigs

• 1 lb fresh button mushrooms, sliced, or 2 x 8 ounce cans mushrooms

• 12 cups bread cubes, day old dried

• 1 teaspoon poultry seasoning

• 1 1/2 teaspoon sage

• 1 teaspoon thyme

• 1/2 teaspoon pepper

• 1/4 teaspoon garlic powder

• 3 1/2 cup chicken or turkey broth

• 2 eggs, well beaten

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."

• 2 large or 3 medium yams or sweet potatoes

• 2 Golden Delicious apples, peeled, cored, and sliced crosswise into rings

• 1/4 cup firmly packed brown sugar

• 1 teaspoon cornstarch

• 1/8 teaspoon cloves or apple pie spice mix

• 1/2 cup orange juice

• 1 cup Raisins

• 2 tablespoons chopped pecans or walnuts

• 1 cup miniature marshmallows (Optional)

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:

•  1 1/2  cups sugar

•  1/4  teaspoon nutmeg

•  1/4  teaspoon cinnamon

•  1/2  cup red hots

•  1/4 cup butter or margarine

Dumpling Crust:

•  2 1/2  cups flour

•  2  teaspoons baking powder

•  1/2  teaspoon salt

•  2/3  cup shortening

•  1/2  cup milk

Apple filling:

•  4  small Granny Smith apples, peeled, cored, and cut into small pieces

•  1/3  cup sugar

•  1/4  teaspoon cinnamon

•  1/4  teaspoon nutmeg

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 Country Ham, 15-20 pounds

• 2 Cups Dark Sorghum Molasses

• 1 Cup Vinegar (Apple Cider)

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

[Alamo-Girl]

Thanks for the yummy recipes!

[tubebender]

My wife cooks down the giblets in chicken stock to enhance the stock for her stuffing. She chops up the giblets and adds it to the stuffing.

We buy extra giblets because we were shorted for three years in a row.

She likes to add raisins to the stuffing to add moisture but a couple of family members don't like them.

[Rushmore Rocks]

Off topic:

Speaking of Thune, we were in D.C. a couple of weeks ago. Spent about an hour with John. What a guy!

Do not be suprised is he runs for the Really Big Job in the future.

Sure is warm here for this time of year. Most think So. Dak. is a real icebox. Glad they don't know the truth. We have enough California immigrants. Ssshhhh.....don't tell anyone.

[Dustbunny]

Bump for tomorrow

[Rushmore Rocks]

One year I put raisins in my dressing. Afterwards, when we were cleaning the plates to put in the dishwasher, we scraped all the raisins people had picked out into the trash.

Never again.

I'll stick to the tried and true, old southern, cornbread dressing. On holidays, our family loves tradition. I will not get too adventuresome.

[Txsleuth]

bttt

[tubebender]

The raisin thing was my mothers from way back in the last century. I'll have to ask my sister if she still does it that way or if her kids and grandkids have vetoed it also...

[carlo3b]

What I miss the most from my childhood was my grandmother and my mother baking christmas cookies, hundreds of them of all kinds...

Don't blame mom, baking isn't as popular as it once was.. My great grandmother was the baker in our family, and she taught me, and I taught my kids.. However, the generations skipped over a few great cooks who just didn't like baking.

I know how, but I didn't have the time for it, and because of the great bakeries near our home. In the old days, much of the baking was because of the cost of buying "store bought bread and cookies". Pity we are so rich that we deprive our kids of the joy of fresh home baked food..

Anyway, the baking is now passed on to my daughter, and thank heavens, she is terrific at it. We remember the wonderful smells coming from our kitchens, now it will be her children that will have those warm memories. I only wish more kids had that chance.  Perhaps just talking about it will stimulate memories in our FReepers and we can start something here and now..

With that in mind, I will pass some of our old recipes on to all of you in our Christmas thread.. and hopefully the heritage will carry on.. :)

[CARDINALRULES]

Sounds good.

I'd change the fruit cocktail to pineapple and the raisins to dried cherries or dried cranberries.

I'd also test with a cheaper doughnut first. lol

[carlo3b]

You are on the list.. This is just for you... :)
This recipe uses canned peaches; you can use them, or substitute fresh peaches dipped in lemon water.

Make sure that the peaches you buy to use fresh are freestone peaches, not cling peaches. In cling peaches, the flesh really clings tightly to the pit, and you will not be able to free the flesh from the pit; you'll have to cut around it. Freestone peaches will easily release the pit and they are my choice. Most canned peaches are cling peaches.

You have a couple of choices for peeling peaches. A swivel bladed vegetable peeler will work very well, or you can blanch the peaches and the skin will slip right off.

To blanch peaches, bring a pot of water to a full rolling boil. Slip the peaches into the water for 30 seconds. Then remove the peaches to an ice water bath. The skins will slip right off. The peach flesh darkens when it comes into contact with air; to prevent this, dip the peach slices into a mixture of lemon juice or pineapple juice and water.

Peach Creme Brulee

• 2 cups heavy cream
• 4 large egg yolks
• 1/3 cup granulated sugar
• 1/2 vanilla bean, halved lengthwise and scraped
• 3 tbsp. superfine sugar
• 2 cups canned peach halves, drained well

Preheat the oven to 350 F.
1) To prepare the custard, in a medium bowl, whisk together the cream, egg yolks, granulated sugar, and vanilla scrapings.
Strain the mixture through a fine sieve, then divide it among six 4-oz. ramekins (custard cups) leaving about 1/2 inch from the top. Finally, place a half a peach on top and push it down just below the surface, being sure it is covered with the mixture.
2) Arrange the ramekins in a baking pan and place it on the oven rake. Pour enough very hot water into the baking pan to reach two thirds of the way up the sides of the ramekins.
3) Cover the baking pan with foil and prick in a few places with a knife. Bake the custards for 40 to 45 minutes, or until set around the edges but still slightly loose in the center.
Transfer the ramekins to a rack and let cool, then cover and refrigerate for at least 6 hours to overnight.
4) Right before serving, sprinkle a thin, even coating of the superfine sugar on the surface of each custard.
Use a preheated broiler or a blowtorch to caramelize the sugar.
Careful.. It will take about 1 to 2 minutes in a broiler, about 30 seconds with your new blowtorch.

[carlo3b]

Chocolate Brownie Cheesecake

Yummmmm.. We'll all be there about say, 6pm?.. :)

[carlo3b]

I can't think of anything that a Thanksgiving dinner might include that isn't here in spades.

Bet you'll like this bad boy when you try it.. :)

Holiday Orange Ginger Carrots

• 4 cups carrots sliced diagonally
• 1 Tbsp. butter
• 2 cups orange juice
• 2 Tsp. cornstarch
• 1 Tsp. ground ginger
• 1/2 cup water

1) Combine the carrots, butter and orange juice in a saucepan.  Bring the liquid to a boil,
reduce the heat and simmer, covered for about 8 minutes, until the carrots are tender.
The juice should be reduced by about half.
2) Combine the cornstarch, ginger and water in a cup and stir until smooth.  Add the mixture
all at once to the carrots, stirring constantly until you get a glaze.
3) Cook one additional minute after you get the glaze.

[carlo3b]

Here you go.. You are on my list.. enjoy.. :)

 
HAPPY HIGH HOLIDAY EGGNOG
You can't help but get fat and happy drinking this great party drink

• 1 dozen eggs
• 1 lb. sugar, caster, or superfine, 10x sugar
• 1/2 qt. brandy
• 1/2 qt. rum Meyers dark
• 1/2 qt. vodka or flavored brandy
• 1 qt. cream light
• 1/2 gal. ice cream, vanilla
• 3 qt. whipped cream (see below)
• nutmeg
• cinnamon, ground

1) Whip eggs and superfine bar sugar together until sugar is dissolved.
2) Add liquor (try apricot or other flavored brandy instead of vodka). Whip well.
3) Add light cream. Break up ice-cream small and add 1/2 ice-cream and 1/2 whipped cream and stir in well.
Float remaining ice-cream and whipped cream on top.
4) Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.
Whipped Cream
1) Chill bowl and beater. Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted 10x sugar.
3) Add 1/2 oz Vanilla. Continue beating, add Gran Marnier slowly while beating if you are adding it. Whip to medium soft peaks. Makes the 3 qt's required.
Yield: about a gallon

Chocolate Version
Use Double dark chocolate ice-cream. Add 6-8 oz (about a cup) of Gran Marnier to the whipped cream with the vanilla slowly. Or add a pint of Gran Marnier or Sabra Orange Chocolate liqueur instead of the vodka. Garnish with chocolate curls or grated dark chocolate.

[carlo3b]

This will warm your bones on those COLD SD NIGHTS.. :)

 
U S Senate Bean Soup

    * 1 pound dried navy beans or great northern beans, washed and drained
    * 2 medium smoked ham hocks
    * 3 medium potatoes, cooked and mashed
    * 2 medium onions, chopped
    * 1 cup chopped celery
    * 2 large cloves garlic, minced
    * salt and pepper

1) Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2) Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender.
3) Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour.
Remove ham hocks and cut up meat; return to soup.
Season to taste with salt and pepper.
Makes about 2 gallons or 8 quarts.

[carlo3b]

HUGGGG.. :)

 

    GLAZED WHITE CHOCOLATE ANISETTE BISCOTTI

            * 3/4 cup Hazelnuts
            * 3 Eggs
            * 1 teaspoon Vanilla extract
            * 1/4 teaspoon Almond extract
            * 2 1/4 cups Unbleached all-purpose flour
            * 7/8 cup Sugar, yep 7/8th.. it's my recipe, get your own if you don't like it... LOL
            * 2 tablespoons Anise seed -- crushed with a and pestle or hammer (or shoe).. Ha!
            * 1 teaspoon Baking soda
            * 1/2 teaspoon Salt
            * 3 ounces White chocolate chips

    Place nuts in a shallow pan. Bake in a preheated 350 degree oven 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a double layer of paper towels to remove their papery skin.

    Cool. Chop into halves or thirds. In a small bowl, beat eggs, vanilla and almond extract with a whisk. In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Mix in nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes, or until set and bake through.

    Transfer from baking sheet to a wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated knife, cut 1/2-inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack.

    To make glaze: heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts. Stir to blend. With a spatula, spread chocolate over entire top surface of cookies. Cool at room temperature until set.
    Yield about 3 1/2 dozen. This is a recipe that you'll give to friends, or they'll ask for it..be ready!! Enjoy

[carlo3b]

I really think this is a great recipe.. If you need another.. just ping a ding, ding.. :)

BROCCOLI AND CORN CASSEROLE

• 1 (10 oz.) pkg. frozen broccoli, chopped
• 1 can cream style corn
• 1/2 c. cracker crumbs
• 1/2 tsp. salt
• 1 egg, beaten
• 1 tbsp. onion, finely chopped
• Dash pepper

           Mix all well. Place in casserole dish and bake at 350 degrees for 45 minutes.

[carlo3b]

How are you my dear girl?.. Have a great Thanksgiving.. :)

[Humal]

These all sound quite delicious. My mouth is watering, and I'm not hungry. :-(

[carlo3b]

I'm in a CHOCOLATE kind of mood.. :)

Chocolate Hazelnut Torte
Yes, it is flourless!

Cake

• 3/4 cup finely chopped hazelnuts
• 2 1/2 oz. unsweetened Baker's Chocolate
• 3/4 cup SPLENDA® Granular
• 1/2 cup plain Bread Crumbs
• 2 Tbsp. corn starch
• 1 tsp. baking powder
• 1/4 cup egg substitute
• 3/4 cup brewed coffee
• 2 Tbsp. vegetable oil
• 2 Tbsp. unsweetened applesauce


Preheat oven to 350°F. Lightly Spray an 8 inch cake pan with cooking spray. Set aside.
Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.
Melt chocolate in a small pan over low heat. Set aside.
Place remaining cake ingredients in a medium size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan. Bake 15-20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.
Place cake on a serving plate. Place chocolate and Frangelico in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.
Makes 12 servings.

[carlo3b]

Would it be a holiday without a special lasagna, I say no.. surprise!!  This one is made with tiny meatballs ( ground turkey balls today), sliced hard-cooked eggs, ricotta, mozzarella and Parmigiano Reggiano cheeses, and a smooth marinara sauce, encased in layers of lasagna noodles. My family and I rolled hundreds of marble-size meatballs while sitting at the kitchen table, with strong coffee, joking and singing.

A Roman Holiday Lasagna

Turkey Balls

• 1 (14-ounce) package ground turkey
• 1/2 cup plain dry bread crumbs
• 3 tablespoons finely chopped flat-leaf parsley
• 1 large clove garlic, finely chopped
• 2 eggs
• Salt and pepper to taste

Ricotta Filling

• 1 pound ricotta cheese
• 2 eggs
• 1/4 cup grated Parmigiano-Reggiano cheese
• 4 ounces shredded mozzarella cheese
• 3 tablespoons finely chopped flat-leaf parsley
• Salt and pepper to taste

Now for the Assembly:

• 1 pound lasagna noodles
• 5 cups Holiday Marinara Sauce
• 2 hard-cooked eggs, sliced
• 4 ounces mozzarella cheese, shredded

Preheat the oven to 350 degrees F.
1) Spray a cookie sheet with olive oil cooking spray. Place all the ingredients for the meatless balls in a bowl. Mix well with your hands or a spoon.
2) Using about 1 teaspoonful at a time, roll the mixture into about 45 little balls. Arrange them on the prepared cookie sheet. Bake for 20 minutes, Or until the "meatballs" are just firm to the touch. Remove from the oven, but leave the oven on to bake the lasagna.
3) Cook the lasagna noodles according to package directions. Meanwhile, place all the ricotta filling ingredients in a bowl and mix well.
4)  To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of' a 13 X 9-inch baking pan. Place a single layer of lasagna noodles in the pan, overlapping slightly.
5) Spread one-third of the ricotta filling over the noodles. Scatter one-third of the "meatballs" evenly over the ricotta. Scatter one-third of the sliced hard-cooked eggs and one-third of the remaining mozzarella over the top. Spoon a thin layer of marinara sauce over the top.
6)  Repeat the layers, but this time arrange the lasagna noodles in the crosswise direction from the first layer (this will make serving easier), trimming as necessary. Add a third layer, using the remaining ricotta filling, "meatballs," mozzarella cheese, and hard-cooked eggs.
Finish with a layer of lasagna noodles and spread marinara sauce on top.
When ready to bake, remove the plastic wrap. Bake for 45 minutes. Let stand about 15 minutes before serving.
** This dish can be prepared 1 day in advance. Cover with plastic wrap (not foil, because the acid from the marinara sauce can cause little bits of foil to get into the sauce) and refrigerate.
Serves 10 hungry family members, only 8 Italians....LOL