Posted on 11/17/2005 9:19:47 AM PST by carlo3b
Thanks kindly....Stock is really easy to do, and makes a HUGE difference in the taste of soups, gravies, and sauces..
Krispy Kreme Pudding Butter Rum Sauce, recipe follows
- 2 dozen Krispy Kreme donuts
- 1 (14-ounce) can sweetened condensed milk (not evaporated)
- 2 (4.5-ounce) cans fruit cocktail (undrained)
- 2 eggs, beaten
- 1 (9-ounce) box raisins
- 1 pinch salt
- 1 or 2 teaspoons ground cinnamon
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.
- 1 stick butter
- 1 pound box confectioners' sugar
- Rum, to taste
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
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
The flavor is much better and more natural tasting than the chicken or turkey, and not as dark brown as beef. Try it!
Thanks, I am always amazed at the great things we can learn here :)
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
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.
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.
Carlo! No sense in eating this -- might as well apply it directly to the hips.
| 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.
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
* 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.
I want an herbal rub.
I want her in a nurses outfit with a short skirt and high heels.
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.. *
Yummy Pineapple Cheese Salad 1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
- 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
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 colorPreheat 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 vinegarPre-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.
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 pepperSoak 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.
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