Sour Apple Raisins and Rum Custard CakeCrust
Screw the diet, this is worth the 2 mile walk.. HA!.. My bad.. :)
* 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
* 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
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.
- 1 cup chopped green bell pepper
- 1 1/4 cups chopped onion
- 2 cloves garlic, minced
- 3 tablespoons oil
- 2 cans (15 1/2 oz each) kidney beans, drained
- 1 can (28 ounces) stewed tomatoes, crushed
- 1 cup red wine
- 3 cups cooked turkey, cut into 1/2 inch cubes
- 1 tablespoon chili powder
- 1 tablespoon cilantro or 1 teaspoon dried
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
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.
- 4 slices turkey breast, cooked
- 3 tablespoons sesame oil
- 1 cup sesame seeds
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons peanut oil
- 1 clove garlic, crushed
- 1/2 tablespoon sesame oil
- 2 tablespoons soy sauce
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
1) Sauté vegetables in butter until soft and limp.
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 4 tablespoons butter
- 1 1/2 cups cooked turkey, chopped
- 1 cup turkey gravy
- 1 tablespoon chopped parsley
- salt and pepper, to taste
2) Add remaining ingredients and simmer until blended, about 15 to 20 minutes.
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 cups long-grain wild rice
- 1 onion, chopped
- 2 tablespoons butter or margarine
- 1/2 cup flour
- 9 ounces mushrooms, sliced, canned (reserve liquid)
- 3 cups half and half, OR 1 cup half & half plus 2 cups broth
- 6 cups cooked turkey, chopped
- 1 cup slivered almonds, toasted
- 1/2 cup pimiento, diced
- 4 tablespoons parsley, chopped
- salt and pepper, to taste
- bread crumbs
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.
- 4 cups cooked turkey, diced
- 4 tablespoons butter or margarine
- 1/4 cup all purpose flour
- salt to taste
- 2 cups chicken broth
- Hot sauce to taste, I use Tabasco sauce
- 1/2 pound mushrooms -- sliced
- 1 egg yolk lightly beaten
- 1 tablespoon dry sherry
- 3 tablespoons cream
- 1 (8 oz) pkg. pasta, preferably spaghetti
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon butter
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.
- 1 (8 ounce) carton sour cream
- 2 tablespoons prepared horseradish, HOTchacha
- 2 teaspoons honey mustard, regular is OK, if you have no class
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper
- 3/4 pound thinly sliced ham, yes the left-over ham is just great
- 12 slices whole wheat bread
- 4 slices Swiss cheese
- 8 lettuce leaves
- 3/4 pound thin-as-you-can slice, turkey
- 8 slices tomato
- 4 slices bacon
- 16 pitted ripe olive, no not 17, only 16.. LOL
- 16 pimiento stuffed olives
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.
- 3/4 cup wild rice
- 1-1/2 cups converted white rice
- 1 cup sweetened flake coconut
- 1 large sweet red pepper, cored, seeded and finely chopped
- 1 large sweet green pepper, cored, seeded and finely chopped
- 1 red onion, finely chopped
- 1/2 cup chopped fresh parsley
- 2 papayas, peeled, seeded and chopped
- 1 pound sliced smoked turkey, cut into matchstick strips
- 1-3/4 cups Orange Dressing*
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.
1) Mix marinade ingredients together in a bowl.
- 1/2 cup soy sauce (can use light soy sauce)
- 4 tablespoons sugar
- 2 teaspoons fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon liquid smoke
- 2 pounds cooked turkey dark meat, sliced paper thin
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.
- 8 cup turkey, cooked & cubed
- 1/2 teaspoon poultry seasoning
- 8 teaspoon real butter, (not margarine)
- 4 ea. cloves garlic, minced you really can't sub dry garlic
- 2 teaspoon scallions, chopped
- 6 teaspoon brandy, drink the good booze, this should be the cheap stuff... LOL
- 1 cup white wine, nothing fancy, it cooks off anyway
- 2 teaspoon tomato paste( I understand, what in the H#ll are you going to do with the rest of that tiny can..I dunno..ha!)
- 6 teaspoon whole wheat flour, (all purpose is OK)
- 1 cup mushrooms, chopped
- 2 cup turkey broth, (chicken broth will be fine)
- 1 lb pecans, chopped (can sub walnuts, but they are a bit dry)
- 1 1/2 cup sour cream
- 1/2 cup fresh parsley, chopped
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.
Screw The Cheesy Cats Turkey With Broccoli
1) Cook broccoli until barely tender; drain.
- 1 package (10 ounce) frozen broccoli spears
- 1/4 cup real butter
- 1/4 cup all purpose flour
- 1 cup turkey broth, yes you can... chicken is OK
- 1/2 cup half and half (you can use heavy cream and cut it with whole milk)
- 1/2 cup dry white wine, (any cheap dry white wine that doesn't start a fire when you pour it!!!)
- Salt and pepper to taste
- 1/8 teaspoon Worcestershire sauce
- 2 cups chopped or sliced turkey
- 1 cup chopped or sliced ham
- 1/3 cup grated Parmesan cheese, the real thing freshly grated is best, not the cardboard box stuff..LOL
- 1 cup bread crumbs
- 1/2 cup ground nut meats
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).
- 1 (6 ounce) package dry bread stuffing mix
- 1 (16 ounce) container sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (1 ounce) package dry onion soup mix
- 2 (14.5 ounce) cans French style green beans, drained
- 2 cups cooked, chopped turkey meat
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.
Do you have a good recipe for baked sweet potato fries?
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..
The heck with all that yankee food. I need a recipe for turducken.
Yummy! Thanks for the ping!
Thank you for the ping and for the wonderful recipes! Have a happy and blessed Thanksgiving Carlo!
TRADITIONAL ITALIAN STUFFED BELL PEPPERS
1) Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water.
2) Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3) Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender.
4) Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
5) In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well.
6) Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
7) Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
I do not wish to start a prayer thread, and I do not really ask for replies to "clutter" the thread. I know that people who love good food, are generally good people.
But, if y'all pray, say one for my Mama, Irene. She is at Mayo Clinic in Rochester, MN. Short story is the local doctor had diagnosed nerve inflammation as the cause of the bouts of excrutiating pain that ahe has suffered for over a year. The folks at Mayo have reason to believe it is something other. The Rheumatologist, as of today, cannot see her until the 25th.
So we would have to delay Thanksgiving dinner. Which, in the case of her health, is small stuff. But, if something could open up earlier, it would be very good. Thanksgiving is actually a bigger holiday for us than Christmas.
Great stuff. Thanks Carlo.
I just emailed your Sour Apple Raisins and Rum Custard cake recipe to my husband at work. Wow. It looks incredible!