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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

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Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.
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.
*If you have been flagged to this thread on post #2, you are already on our temporary ping list, other pings don't count... :(

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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