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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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If you wish to remain*on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
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To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
**If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash..Grrr, and be assured that your name will be expunged immediately upon your request.. :)

ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~

1 posted on 11/17/2005 9:19:50 AM PST by carlo3b
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To: Jim Robinson; Bob J; christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; ...
Sour Apple Raisins and Rum Custard Cake

Screw the diet, this is worth the 2 mile walk.. HA!.. My bad.. :)

Crust

    * 1 1/2 cups flour, unbleached, unsifted
    * 5       Tbls. sugar
    * 1       Tbls. lemon, rind of, grated
    * 2/3    cup butter  or margarine
    * 1       Lg. egg yolks
    * 1       Tbls. milk

Filling

    * 1/2    cup soft bread crumbs
    * 2       Tbls. butter  or margarine, melted
    * 4       cups apples, tart, sliced
    * 1       Tbls. lemon juice
    * 1/4    cup sugar
    * 1/4    cup raisins -- Soak raisins in 1/4 cup rum for 1/2 hour before using.
    * 1/4    cup rum
    * 3       Lg. eggs, beaten
    * 1/3    cup sugar
    * 1 3/4 cups milk

1.  CRUST: To make crust, mix flour, sugar, and lemon rind.
2.  Cut in butter or margarine until mixture resembles coarse crumbs.
3.  Add egg yolk and 1 T of milk; mix gently to form a dough.
4.  Pat into bottom of a 10 inch Springform pan that has sides only greased.
5.  Press dough up sides of pan for 1 inch.
6.  FILLING: Toss together bread crumbs and melted butter.
7.  Spread evenly over pastry crust.
8.  Toss apple slices, lemon juice, and 1/4 c of sugar.
9.  Spread apples over crumbs.
10.  Drain raisins, reserving rum, and sprinkle raisins over apples.
11.  Bake in a preheated 350 degree F. oven for 15 minutes.
12.  Beat eggs and sugar until thick and lemon colored.
13.  Stir in milk and reserved rum.
14.  Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set.
15.  Cool completely before serving.
16.  Do NOT remove springform pan until cool.

Yields: 8 servings


2 posted on 11/17/2005 9:21:20 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Be sure to check the expiration date on spices and milks and dated stuff..

I use smell test for spices, sometimes "fresh" stuff is a dud.

3 posted on 11/17/2005 9:23:20 AM PST by HiTech RedNeck
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To: christie; jellybean; stanz; TwoStep
God Bless America!
Only in a great country like ours can we enjoy the blessings of freedom, prosperity, abundance, and still have leftovers... LOL
If your home is anything like ours, can you eat all day, and into the night, leave a tidy some of food, (like that G'dawful gooey cranberry stuff) and still have more food than what you had before you started. Look at your refrigerator, is it any room left... well is there??? LOL
Here are some suggestions for that Turkey and trimmings that are still around!.....

You've Got To Be Kiddin Real Turkey Chili

1) Place a 3 quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender crisp.
2) Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper, oregano and salt. Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes.
3) Garnish with additional chopped onion and/or cilantro, shredded cheddar cheese, and crushed Fritos OHMYGAWD
Makes 6 servings.

You Never Would Have Thought Of This Leftover Turkey Dinner
1) Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper.
2) In skillet, sauté slices in heated peanut oil until brown on both sides.
3) Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce.
4) Pour sauce over turkey... Yummmmmmmmmm, and it's easy, if you have the ingredients.... LOL

Haphasheredly Turkey
1) Sauté vegetables in butter until soft and limp.
2) Add remaining ingredients and simmer until blended, about 15 to 20 minutes.
Thats it!!!
Remember, all hash is better if made the day before, and it freezes well.
Serves 6 to 8.

Wild Turkey and Rice Casserole or is it Wild Rice and Turkey
1) Prepare rice according to package directions.
2) Sauté onions in butter, remove from heat and stir in flour.
3) Drain mushrooms, save liquid.
4) Combine that liquid with cream and enough liquids to make 4 cups.
5) Stir slowly into flour mixture. Cook and stir until thick.
6) Add rice, mushrooms, turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper.
7) Put in a 9 x 12 x 2 - inch casserole, top with buttered bread crumbs and bake 40 minutes at 350 degrees.
Oh yeah baby........ENJOY!!!!!

Turkey's Nose Under The Tentrazzini
1) In a skillet heat 3 tablespoons of butter; add mushrooms and sauté briefly.
2) Melt 4 tablespoons of butter in a saucepan; add flour and stir until smooth.
3) Whisk in broth and cook until thickened and smooth. Add salt and Tabasco to taste. Whisk a little of the hot sauce into the beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce.
4) Add sherry, cream, turkey, and mushrooms. Cook, stirring, just until heated through.
5) Cook pasta according to package directions.
6) In a buttered casserole, place alternate layers of spaghetti and sauce.
Sprinkle with grated Parmesan.
Optional, but a great touch, brown quickly under a preheated broiler and serve.

Double Your Pleasure Turkey Club Sandwiches
1) Combine sour cream, horseradish, honey, mustard, garlic salt, and white pepper; stir well.
2) Place 3 ounces of ham on each of 4 slices of bread. Top each with 1 teaspoon sauce, 1 slice cheese, a lettuce leaf, and another slice of bread.
3) Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices tomato, and 1 slice bacon. Top with remaining slices of bread.
*Now for the wimpy stuff, Definitely not a guy thingy... LOL Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich into 4 triangles, and secure each quarter with a pick.


You won't believe this........ although I can't imagine why not..   My grandmother and my great aunts always removed the wings from a stewing chicken before they put it in the soup pot. I asked them why, and they told me that was the way their grandma, my great grandmother, did it and she taught them how to cook!   Fortunately my great grandmother was still around and feisty as heck, the women in my family lived ripe old ages many into the 100+, I digress, I asked her why she did it. She took me to the cupboard and took out her stewing pot, and it was tall and narrow, sooooooo she had to remove the wings to comfortably stir the soup as it cooked...LOLOLOL  My family and I really follow orders...Bwhahahahahahah...wait...HUH?

Caribbean Dayo Turkey Salad

1) Add water to wild rice in a saucepan to cover by 2 inches.
2) Simmer, covered, 35 to 40 minutes or until rice is tender and starts to split open. Drain; cool under cold tap water. Drain.
3) Meanwhile, cook white rice according to package directions. Drain; cool under cold tap water. Drain.
4) As rice is cooking, heat oven to 375 degrees F. Spread coconut evenly in a baking pan.
5) Bake in heated 375 degree F. oven 10 minutes or until lightly browned, stirring occasionally. Cool.
6) Combine wild rice, white rice, coconut, sweet peppers, onion, parsley, papayas and turkey in a large bowl.
7) Add dressing; mix well.
Yield: 10 servings
*Orange Dressing.  Whisk together 1-1/2 cups fresh orange juice, 1/4 cup olive oil, 1 tablespoon balsamic vinegar,
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl.

Turkey Jerky
1) Mix marinade ingredients together in a bowl.
2) Dip meat slices into marinade.
3) Place dipped meat in layers in a bowl or dish.
4) Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours.
5) Rotate layers of meat occasionally.
6) Place in dehydrator until dry.
While meat is drying, blot excess oil with paper towel.
Feed the cat the leftover, leftovers!...LOLOL

Nutty Turkey Casserole
1) In skillet, melt 1/2 of the butter (4 ts) and brown the turkey; place the turkey in ovenproof casserole with lid.
2) In same skillet, sauté garlic and scallions.
3) Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth.
4) Add chopped mushrooms and broth.
5) Pour sauce over turkey in casserole. Add pecans.
6) Bake covered at 350 degrees F., for 35 to 40 minutes or until turkey is tender.
7) Remove from oven. Spoon about 2 cups turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined.
8) Return to oven and bake covered about 10 minutes.
Sprinkle with parsley and serve.
Serves 6.

Screw The Cheesy Cats Turkey With Broccoli
1) Cook broccoli until barely tender; drain.
2) Place in 1-1/2 quart baking dish; cover with turkey and ham.
3) To make cheese sauce, melt butter and stir in flour in saucepan; add broth and half and half and cook until thick and smooth, stirring constantly.
4) Stir in wine, salt and pepper and Worcestershire. Pour over turkey and ham.
5) Mix Parmesan cheese, crumbs and ground nut meats and sprinkle over the top; bake in 350-degree F. oven until mixture bubbles. You should serve this Turkey in nice individual baking dishes, if not, it's no skin off moi nose!..ha!.


Leftover Hangover Turkey Casserole

This is one of those "new world order" recipes, everything in it is either canned, packaged, or artificial, that you must cross your fingers, or go to confession for calling it homemade... LOLOLOLOL

1 Preheat oven to 350 degrees F (175 degrees C).
2 Prepare stuffing according to package directions.
3 In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
4 Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5 Bake in the preheated oven 30 minutes, or until browned and bubbly.
 
 

4 posted on 11/17/2005 9:27:30 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: HiTech RedNeck

My Turkey Recipe:

Here is a turkey recipe that also includes the use of popcorn as a stuffing -imagine that ! When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.....Give this a try

BAKED STUFFED TURKEY

14-20 lb. turkey

1 cup butter

1 cup stuffing ( Pepperidge Farm is good)

salt and pepper to taste

1cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT)

Preheat oven to 350 degrees. Brush turkey well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven..Listen for the popping
sounds....

When the turkey's @ss blows the oven door open and the turkey flies across the room it is done


5 posted on 11/17/2005 9:27:36 AM PST by michaelbfree
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To: carlo3b
Yea!! I've been waiting for this thread all year!

Do you have a good recipe for baked sweet potato fries?

6 posted on 11/17/2005 9:28:17 AM PST by Blue Eyes (I love Lucy. How 'bout you? Do you love Lucy, too?)
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To: Kindly Old Doc Tsu; Alice au Wonderland

ping.

some interesting recipes


7 posted on 11/17/2005 9:28:44 AM PST by King Prout (many accuse me of being overly literal... this would not be a problem if many were not under-precise)
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To: carlo3b

Nice tips. Thanks.


8 posted on 11/17/2005 9:29:32 AM PST by alarm rider (Irritating leftists as often as is humanly possible....)
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To: michaelbfree

ha ha ha. there is a popped-popcorn stuffing, google turns it up


9 posted on 11/17/2005 9:31:34 AM PST by HiTech RedNeck
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To: Blue Eyes
Tex-Mex Baked Sweet Potato Fries
1) Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper.
Set aside. Preheat oven to 400 degrees F.
2) Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges.
3) In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
4) Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven.
Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

10 posted on 11/17/2005 9:32:58 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b; All
Happy early turkey day.....

Let me offer FOUR suggestions...which are easy to implement and came help make for a successful turke..

1. If you are buying a frozen bird..put it in the refrigerator to thaw 4-5 days BEFORE you cook it...Larger birs take evne longer, and a bird that isn't thawed will NOT cook evenly.

2. BRINE the bird..it's the only way to go..and it's real easy..

3. If you don't have one..buy a thermometer..the only way to tell if a bird is cooked is to check the internal temp

4. When you take the bird out of the oven, tent it snugly with aluminum foil, and allow it to rest for 30 minutes. The bird continues to cook, internal temperature will rise by as much as 10degrees, and the juices will settle...and it will be much easier to carve..

11 posted on 11/17/2005 9:33:06 AM PST by ken5050 (Ann Coulter needs to have children ASAP to pass on her gene pool....any volunteers?)
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To: carlo3b
Yum, Carlo! I've prepared that turkey before (or one remarkably similar), and it turned out absolutely beautiful.

I have a question: You mention: "Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup." I've read that a good stock will congeal when refrigerated, and I see this happen when I make homemade stock from turkey carcasses after Thanksgiving or Christmas. But the stock I buy in the grocery store (Kitchen Basics) does not congeal at all when refrigerated. Is that rule true, and if so, is there a better stock to be had on the grocer's shelves, and who might carry it?
12 posted on 11/17/2005 9:35:22 AM PST by RedWhiteBlue
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To: carlo3b

Thanksgiving bump.


13 posted on 11/17/2005 9:35:27 AM PST by Lx (Do you like it, do you like it. Scott? I call it Mr. and Mrs. Tennerman chili.)
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To: carlo3b

The heck with all that yankee food. I need a recipe for turducken.


14 posted on 11/17/2005 9:35:38 AM PST by sportutegrl (People who say, "All I know is . . ." really mean, "All I want you to focus on is . . .")
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To: carlo3b

Please put me on the list, carlo. Thanks.


15 posted on 11/17/2005 9:37:17 AM PST by Bahbah (Free Scooter; Tony Schaffer for the US Senate)
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To: carlo3b

"BTW, beer is for pizza, wine is for dinning.. :)"

OK. What is the best type of white wine to have with turkey? Should it be a sweeter type or what?


16 posted on 11/17/2005 9:37:46 AM PST by alarm rider (Irritating leftists as often as is humanly possible....)
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To: sportutegrl
Turducken
17 posted on 11/17/2005 9:38:43 AM PST by michigander (The Constitution only guarantees the right to pursue happiness. You have to catch it yourself.)
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To: hattend
Honey Golden Cornbread

This could be a real challenge to the famous Marie Callender national restaurant cornbread recipe.. My family asks for my navy bean soup so I will make this cornbread recipe, with honey butter.. enjoy!


18 posted on 11/17/2005 9:39:03 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: sportutegrl

Kroger carries the frozen ones (at least the do around here).


19 posted on 11/17/2005 9:41:12 AM PST by RedWhiteBlue
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To: carlo3b
Drink a Napa Valley Zinfindel with it (the real red stuff no pink).
20 posted on 11/17/2005 9:45:15 AM PST by SF Republican
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To: alarm rider
Like noses, everyone has a different opinion on what type of wine should be consumed with turkey, and there are several reasons for this. Turkey has somewhat of a greasy or oily taste to it that makes dry wines taste a wee bit odd. In addition, turkey has both white and dark meat which have very different tastes. I believe the best choice for turkey is a wine that is fruity but not sweet. At our Thanksgiving table I prefer to serve both a red and white with turkey so that my family can choose their favorite wine. A nice Chenin Blanc or Riesling serves wonderfully for a white wine selection, and a nice Zinfandel or Beaujolais is an great choice for those that prefer milder red wine.
21 posted on 11/17/2005 9:46:07 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

Thats it, my family of 14 is coming to your house for THANKSGIVING...LOL

I must say as the years go on I get better and better at this special holiday feast. Your tips are great.

In prior years to save time I served gasp, instant mashed potatoes...I always hated doing that but everything else was fresh and there just was not a half hour or more left to get the potatoes ready. Well this year I asked one of my guests to bring them since she makes them from scratch. She was happy about that and had no idea I had been making fake mashed all these years LOL.

I also use the burner on the grill to make corn on the cob and the grilling surface on warm to keep some items hot. I am a stickler about the entire meal coming out hot.


Before my kids get too old (they are now 9 and 13) I am going to take a Thankgiving break to take them to the parade in NYC, maybe next year, I always say. We have 2 elders in declining health in our group and it's much more important to spend the day with them.

Happy Thanksgiving to you and yours CARLO : )


22 posted on 11/17/2005 9:47:35 AM PST by alisasny
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To: carlo3b

Thanks. I have the bartending duties this year and that includes selecting the wine for the wine drinkers. I think my problem is solves and I can just kick back and watch football!


23 posted on 11/17/2005 9:48:24 AM PST by alarm rider (Irritating leftists as often as is humanly possible....)
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To: carlo3b

I never have made stuffing with 2 eggs. What's the purpose of the eggs?


24 posted on 11/17/2005 9:50:00 AM PST by queenkathy (My idea of rebooting is kicking somebody in the butt twice)
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To: carlo3b

self-ping, BTTT & bookmark for delicious ideas


25 posted on 11/17/2005 9:50:11 AM PST by T-Bird45
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To: HiTech RedNeck

I agree with your nose test, but you must correct the amounts you measure when using the older dated spices.. Usually, we who use our noses think we have a prefect eye with the spoon .. :)


26 posted on 11/17/2005 9:50:50 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: SF Republican

What about the 'rule' of white wine with white meat, etc.?


27 posted on 11/17/2005 9:51:34 AM PST by mrs tiggywinkle
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To: queenkathy

What is the purpose of 2 eggs?

I would think to maintain some moisture.

What say you Carlo so I can experiment : )


28 posted on 11/17/2005 9:51:56 AM PST by alisasny
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To: michaelbfree

NOW THAT IS FUNNY.. Thanks for the laugh.. Happy Thanksgiving


29 posted on 11/17/2005 9:51:57 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

BTW, add me to the ping list


30 posted on 11/17/2005 9:52:06 AM PST by queenkathy (My idea of rebooting is kicking somebody in the butt twice)
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To: carlo3b

Oh Boy. Now I know it's really Turkey Time.


I will leave this up so when my First Wife comes home from getting her nails painted she will get the spirit also...


31 posted on 11/17/2005 9:52:30 AM PST by tubebender (Chris Matthews suffers from "IRRATIONAL EXUBERANCE"...)
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To: michaelbfree
Bwahahahahaha!!!


That was beautiful! Thanks, and a Happy Thanksgiving to you and yours. ;)



32 posted on 11/17/2005 9:52:43 AM PST by G.Mason (The U.S. has two political party's ... Diseased Democrats and Republicans in pink chiffon)
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To: alisasny

I'm guessing to hold it all together, similar to meat loaf. But this is a new one for me


33 posted on 11/17/2005 9:53:31 AM PST by queenkathy (My idea of rebooting is kicking somebody in the butt twice)
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To: ken5050
You da man Ken.. Great tips that everyone should heed, indeed.. :)
34 posted on 11/17/2005 9:53:41 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

2 little things I am changing on my feast this year.

I bought cookie cutters in the shape of a maple leaf and turkey to use to cut out the shape in jellied cranberry sauce. Not to many eat the cranberry in my family and now they may since it looks so pretty. (oops I use jellied cranberry)

I am making "stuffing muffins." My stuffing will get its final bake in muffin pans and will come out in that shape. The muffin pan needs to be greased though for anyone who trys this.


35 posted on 11/17/2005 9:54:25 AM PST by alisasny
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To: carlo3b

bump


36 posted on 11/17/2005 9:54:27 AM PST by VOA
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To: ken5050

What is "brine". This is the second reference to that this holiday. And,..do you cover the turkey with aluminum foil when you first put it in the oven?


37 posted on 11/17/2005 9:55:02 AM PST by queenkathy (My idea of rebooting is kicking somebody in the butt twice)
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To: ken5050

How do you brine a turkey?


38 posted on 11/17/2005 9:55:02 AM PST by babaloo
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To: carlo3b
How'd I know it'd be authored by our own Carlo?

Love ya, man. :o)

39 posted on 11/17/2005 9:55:43 AM PST by Lazamataz (Islam is merely Nazism without the snappy fashion sense.)
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To: GSWarrior

bump


40 posted on 11/17/2005 9:57:07 AM PST by GSWarrior (Posting bandwidth-consuming images since November 2000.)
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To: RedWhiteBlue

Ok You all sound like wonderful cooks...What about gravy? I've made the worse gravy. Sometimes so thick it's nasty...no one eats it and I've gone to buying the jarred stuff.

HELP


41 posted on 11/17/2005 9:57:35 AM PST by queenkathy (My idea of rebooting is kicking somebody in the butt twice)
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To: RedWhiteBlue
I see this happen when I make homemade stock from turkey carcasses after Thanksgiving or Christmas. But the stock I buy in the grocery store (Kitchen Basics) does not congeal at all when refrigerated. Is that rule true, and if so, is there a better stock to be had on the grocer's shelves, and who might carry it?

I am sorry to say that is so true, and when using canned broth the recipe will suffer somewhat.. I have on my stove as I type this a large pot containing the cheapest chicken parts I could find in the store.. I will leave that stew pot simmer,(NEVER BRING TO A BOIL) all day and most of the night. I added a whole onion and a large carrot, and the usually discarded bottom of a stalk of celery. This pot will provide me with all of the broth I need for cooking dinners for a couple of weeks.. I do the same with beef and pork bones..

42 posted on 11/17/2005 10:04:13 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: queenkathy; babaloo
All about Brining and Brining Poultry
43 posted on 11/17/2005 10:05:53 AM PST by hattend (In France, it's not just the cheese that's soft and runny.)
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To: babaloo

To brine a turkey, put the thawed (if frozen) and cleaned turkey in a large container. I find a cooler works well.
Cover the turkey in a brine solution of 1/3 cup of kosher or sea salt per gallon of water. You may also add about half that amount of brown sugar if you like. Do this the evening before roasting and put on the back porch or some where cool. The next morning, drain the turkey and put it on a platter in the refrigerator for a few hours until it is nice and dry.
Then prepare and roast as you like. You will be converted forever.


44 posted on 11/17/2005 10:06:25 AM PST by MistrX
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To: mrs tiggywinkle

The red with red and white with white is a very basic rule, the correct pairing is much more important.
Scroll down and input your entree and you will be shown a number of good wines.
http://www.wineonline.ie/kitchen/pairing.htm


45 posted on 11/17/2005 10:09:00 AM PST by SF Republican
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To: MistrX

Do you think it wise to try this for a newbie? I am interested but scared to risk the turkey going rotten before I even start to cook it in the oven.


46 posted on 11/17/2005 10:09:38 AM PST by alisasny
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To: Bahbah
Will do, you are now listed in rarefied company indeed.. Have a great Thanksgiving.. :)
47 posted on 11/17/2005 10:09:51 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

I tried that with beef bones, turned out disgusting, grey water. Tried it again, browning the bones first, had to cook it way down for any flavor, what's the trick?


48 posted on 11/17/2005 10:10:37 AM PST by conservativewasp (Liberals lie for sport and hate their country. Islam is a terrorist organization.)
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To: queenkathy; babaloo
Brining is easy...you need a container that will hold the turkey..and ideally, will fit in the refrigerator..if it won't, use a picnic cooler... Figure 3 gallons of water...add one cup brown sugar, one cup of salt..( Note: if you're usingkosher salt, use two cups..)

Remove the giblets from the inside, rinse the turkey,and immerse in the brine..and refrigerate for 24 hours

If you have to use a cooler, because your fridge isn't big enough, put some foil on top pf the bird, and add severl frozen "ice packs" to keep it cold.

Remove from the brine..rinse the bird under cold water..and PAT DRY..then prepare as usual...best bird you'll ever eat..

Note..alternative method..instead of water and sugar..use the same volume of Coca-Cola CLASSIC, add the same amount of salt..

49 posted on 11/17/2005 10:10:40 AM PST by ken5050 (Ann Coulter needs to have children ASAP to pass on her gene pool....any volunteers?)
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To: SF Republican

Thank you for the link. It's nice to know it may not be a concrete rule...I have my favorites for whatever I'm eating. :o)


50 posted on 11/17/2005 10:13:15 AM PST by mrs tiggywinkle
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