A Few of FR's Finest....Every Day....11-27-02

Billie

[kcvl]

double-chocolate pecan pie

Recipe for that?!

[carlo3b]

Oh no.....Good luck, here is the link to Turducken. Happy Thanksgiving!

[GretchenEE]

THANK YOU for the turkey prep info @ 215. I received a frozen turkey -- free -- which I'll need to cook on the Sunday after Thanksgiving. This will be a big help.

[kcvl]

Thank you!

It's not for Thanksgiving, thank goodness! Someone mentioned it today and I am going to TRY it for Christmas, MAYBE.

Thanks again, Carlo. Happy Thanksgiving to you, and your family and friends.

[kcvl]

http://www.gumbopages.com/food/poultry/turducken.html

a reader in South Africa named Jan, who says, "We found your Aunt's recipe on the net. Our traditional South African version is the Osturducken, an ostrich stuffed with turkey stuffed with duck stuffed with chicken."


lol!

[Mama_Bear]

Good morning, all. Happy Thanksgiving!
We have set a place for each and every one of you over HERE

[kcvl]

Okra and Tomatoes

2 tablespoons butter
2 tablespoons olive oil
4 ribs celery, chopped
2 medium onions, chopped
2 pounds okra, cut into 1/2" pieces
4 ears fresh sweet corn
2 28-ounce cans whole tomatoes, broken up
1/2 pound diced smoked ham, smoked sausage, andouille or especially tasso
Creole seasoning, to taste

Salt and freshly ground black pepper, to taste
Heat butter and olive oil in a large pot over medium heat. Add celery and onions, and cook for 5 minutes, until translucent. Add the corn and cook another 3 minutes. Add the okra, tomatoes, tasso or ham and Creole seasoning. Cover and cook over medium heat for at least 45 minutes, or until the okra has lost all of its "sliminess". Adjust seasoning with salt, pepper and more Creole seasoning if necessary. Cook uncovered for 10 minutes to reduce liquid if necessary. (Yield: About 12 servings.)


Cajun Mashed Potatoes

3 lb. sm. red potatoes
1 (3 oz.) crab boil
1 tbsp. cayenne pepper
1/2 tbsp. salt
1/2 c. half & half
2 tbsp. butter

Boil potatoes with crab boil, red pepper and salt until tender. Drain and mash potatoes with a fork. Cream with skins on with a hand mixer on high while adding half & half and butter.

[kcvl]

Deep Fried Prime Rib

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This is a got to try recipe! This technique gives you the juicest and best flavored prime rib you will ever have!

Ingredients:

1 Prime Rib or large cut of beef
3 gallons peanut oil
1 turkey pot with hook and stand or boiling basket
2 tsp ground rosemary or freshly chopped fresh rosemary
2 tsp kosher salt
2 tsp freshly ground black pepper
paper towels or bread slices
1 long slim knife, like a fillet knife
The night before you plan to serve your priime rib mix salt, pepper and rosemary and rub the meat with it liberaly. Cover the meat and place it in the refrigerator over night. The roast needs to come to room temperature before frying so remember to remover from refrigerator around an hour to an hour and a half before frying.

Heat 3 gallons of peanut oil to 360 degrees Fahrenheit.

Slowly lower the prime rib into 360 degree oil. You can expect the oil to drop in temperature quickly, probably down to approx. 325, turn the heat up on the burner to bring back up to 350, then level off temperature.Cook the prime for 3 minutes per pound of weight for medium rare steaks. 4 minutes per pound for Medium.

Carefully remove from hot oil let rest for 10 minutes, (Try using sliced bread to drain on vs. paper towels) slice and serve.

[kcvl]

Pumpkin Creme Brulee

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Serves: 14

Preparation time:

Ingredients:

1 quart heavy cream
2 vanilla beans (split)
5 ounces sugar
20 egg yolks (beaten)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1 pint pumpkin puree
1 pint (or as needed) sugar (for tops)
Combine the heavy cream, vanilla and half the sugar, bring to a boil. Combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree.

Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325 deg. F (160 deg. C) oven until just barely set, cool 30 minutes, chill overnight.

Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan [or a deep roasting pan], surround with ice.*

Caramelize sugar under the broiler or with a torch.

*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.

[kcvl]

Caramel Pecan Pie

" Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream. "

Ingredients
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

1 Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
2 In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
3 Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

[kcvl]

Cindy's Pumpkin Pie

Makes 2 - 9 inch pies

" This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used. "

Ingredients
1 1/2 pints vanilla ice cream, softened
3 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

1 Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
2 In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
3 Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Note:

To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

[kcvl]

http://pie.allrecipes.com/directory/816.asp

http://www.thanksgivingrecipe.com/default.asp

[kcvl]

Chocolate Pecan Pie VI

Submitted by: earthymom

Makes 1 - 9 inch pie

" The best chocolate pecan pie you will ever try. I used to sell this pie to a restaurant and the customers had nothing but praise for it. "

Ingredients
1 cup semi-sweet chocolate chips
1/4 cup butter
2 (5 ounce) cans sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups pecans
1 recipe pastry for a 9 inch single crust pie


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium saucepan, combine chocolate, butter and condensed milk over medium heat. Stir continuously until chocolate chips melt and sauce is smooth. Remove from heat. Stir in eggs, vanilla, salt and pecans; mix well.
3 Pour mixture into pie shell and bake on bottom shelf of oven for 40 to 45 minutes. Serve hot or cold; cold is preferable.

[Landru]

Thank you kindly ye again, Sir!!
I've printed your magnificent recipe & shall add it to the othrs you've generously provided us.
I'll have my bride read it as we have our coffee this morning before, she sets out to orchestrate her meal.

On a more personal note; here's to your having a joyous, relaxing & safe Thanksgiving, carlo.
We're raising our wine glasses to the great Artist-Chef, carlo3b.

...salute!

[StarFan]

Thanks for the ping Billie. Once again you made a most excellent choice in selecting Carlo as freeper of the day. He's one heck of a terrific guy whose posts pick you up when your day is going down hill. His wonderful sense of humor manages to peek through his delectable recipes making them a joy to read and prepare. Congrats Carol3b. You certainly deserve this honor! Happy Thanksgiving.

[Mama_Bear]

Thanks for those recipes. The Deep Fried Prime Rib sounds REALLY good. That's one I would like to try. :-)

Happy Thanksgiving to you!

[kcvl]

Those aren't my recipes. I found them while looking for something else. Let me know if you try the Prime Rib. It does sound good, doesn't it?

I hope everyone had a wonderful Thanksgiving.

[carlo3b]

Those recipes and your website are wonderful...Can't wait to turn on the range and give some of these babies a try! BTW got any Leftovers??

[carlo3b]

Backatcha...What a glorious week..burp..excuse moi...blush! LOL

[carlo3b]

Thank you, we are finally getting our Clinton Legacy Cookbook out in time for Christmas...ping me if you are interested..BTW, got any Leftovers??