GGROBINLOVE: here is what the newsletter saidTake a bath. Brining is one of the best ways to make a turkey taste great, no matter how you cook it. It equalizes the amount of salt and liquid in the meat, allowing it to retain more moisture as it cooks. Brines can be basic, with just one cup of salt per gallon of water, or more involved, with sugar, spices, and fruit juices. Use a large, resealable plastic bag if your turkey is small enough, or any large plastic bag, sealed tightly and placed in a deep roasting pan if the turkey is bigger. Brine overnight, or for at least four hours.
Jim Dandy: hi well i will give it a try. I have never eaten that brand before as I have always prepared my own. It is usually a tough piece of meat so i usually marinaded it with Coors light beer* overnight. then i plave in a crock pot or roasting pan (I used BBQ Sauce, onions, Bell peppers and Garlic) but you can mix first in a bowl 2 1/2 cups tomatoe sauce, 1 envelope french onion soup/dip mix(beef based) or 2- 4 T Beef base* (its like a bouillion only in paste for), 2T brown suger, maybe some added Heinz catsup, tarragon, (Italion Seasoning with bell pepper and mushrooms) or just black pepper and maybe garlic,celery. If you wa nt it more Italion then pour over say oldworld ragu* sause largest jar. then I would bake it slowly with lid on until last 1/2 hour. slow or lower temp for a longer time is nicer. also if you don't like beer then you can substitute vinegar and oil or burgendy or red wine. the sugar and vinegar or beer tenderizes the meat. oh yes used unfrozen or thawed meat.
Относно: here is a lil something thats good but way less calories
Chocolate-Peanut Butter Bread Pudding
Source of Recipe
JoAnna M. Lund
Instead of succumbing to high-calorie peanut butter cups, try this scrumptious way of getting your chocolate-peanut butter fix! I bet you'll be surprised and delighted by how rich this recipe tastes.
12 slices reduced-calorie white bread, torn into pieces
3 tablespoons mini chocolate chips
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large saucepan, combine dry pudding mix and milk. Cook over medium heat until mixture starts to thicken and begins to boil, stirring often. Remove from heat. Stir in peanut butter, Splenda, and vanilla extract. Add bread pieces. Mix gently to combine. Spread mixture evenly into prepared baking dish. Evenly sprinkle chocolate chips over top. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 mintues. Divide into 6 servings.
harley: really. i would like to see the link for it. is it a free download? i go to one site that has cookbooks but it costs and i just get the free recipes was called north carolina cooking.com but a guy named willie now owns all of it plus his Home of the Soul Food Cookbook...
harley: good i liked the ideas of the 'jars' of homemade things especially now with the cost in gas,elect. and in the stores but it means more to me to recieve 'homemade' and maybe others will like it too.
EGGNOG COOKIES WITH RUM GLAZE
These soft, thin cookies are ideal for the holidays because they can be made in advance and frozen. Plus, because the recipe makes 10 dozen, it's a good choice for a cookie exchange. Any leftover eggnog can be frozen.
2 cups sugar
1 cup butter
1 cup purchased eggnog
1 teaspoon baking soda
1/2 teaspoon ground nutmeg*
5 1/2 cups all-purpose flour
4 cups powdered sugar
5 to 6 tablespoons purchased eggnog
4 teaspoons dark rum or 1/4 teaspoon rum extract
1 teaspoon ground nutmeg
1. In large bowl, beat sugar and butter at medium speed until creamy. Beat in 1 cup eggnog, baking soda and nutmeg until blended. Gradually beat in flour until well-blended. Cover and refrigerate 1 hour.
2. Heat oven to 350°F. On lightly floured surface, roll out dough 1/4 inch thick. Cut out with cookie cutters; place cookies on baking sheet. Bake 6 to 8 minutes or until lightly browned on bottom. Cool on wire racks.
3. Meanwhile, in medium bowl, whisk together all glaze ingredients until smooth. Spread glaze over cooled cookies.
TIP *If desired, a combination of ground cinnamon, cloves and nutmeg can be used.
About 10 dozen (2 1/4-inch) cookies
Recipe #3305-- To receive this recipe printed on a recipe card, click here. You will need to know the recipe name and number.
Before it gets too late I wanted to send you my favorite Christmas
cookie recipe. With the holidays coming, it always helps to send something
new and creative to try. I'm making them as I write. Good luck and enjoy.
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
1 cup lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl, check the Cuervo
again, to be sure it is of the highest quality, pour one level cup and drink.
Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup ... just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in
the cup of dried fruit, Pick the fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something white. Who giveshz a sheet. Check
the Jose Cuervo. Now shift the lemon juice and strain nuts. Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.
Melt butter. Add spices. Pour over brown sugar, stir and cool. Add eggs and beat 1 hour. Pour into jars and cover. Refrigerate. Keeps for months.TO PREPARE DRINK:
1 heaping tbsp. batter
Boiling water to fill mug
2 jiggers rum
Stir and serve. Makes 1 1/2 quarts
1/4 lb. butter
1 lb. dark brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Cream butter with sugar; add in and mix thoroughly the spices with batter. Store in refrigerator in covered container. NOTE: For hot buttered rum, place one heaping tablespoon of batter in mug. Add 1 1/2 ounces of dark rum; fill with boiling water. Stir and serve, garnish with cinnamon stick and/or lemon slices with cloves.
1 lb. brown sugar
1/4 lb. soft butter
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. cloves
Pinch of salt
Beat sugar and butter together until thoroughly creamed and fluffy. Beat in remaining ingredients. Store in tight container in refrigerator. To make hot buttered rum: 1 teaspoon batter, heaping and 1 1/2 ounce light rum. Combine with hot water in mug, if desired. Decorate with cinnamon stick.
Hannelore: thank you! i tasted the sour cream cake before years ago and i had never been able to get the recipe, i wasn't sure of it until i read your copy and it opened a door in my whittle bitty brain lol.
satinjade: have you tried this yet? Hope it works out for you. when I lived in Denver I liked using Hungarian High Altitude All-Purpose Flour. Here they don't sell it. But your brand may or may not make a difference. I use Pilsbury here or Gold Medal.
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch
2. In a large mixing bowl, combine the flour, salt, baking soda, sugar
and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla,
coconut and cherries; stir just until blended. Pour batter evenly into
the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a
tooth pick inserted into the center of a loaf comes out clean. Cool in the
pan for 10 minutes, then remove to a wire rack to cool completely.
Bake the cake as
directed on the box. Cool completely. Once
cool, using the straw,
put holes all over the entire cake, make sure
to go all the way to
the bottom of the pan. Pour the can of
condensed milk over
the cake filling the holes. Repeat with jar of
Spread whipped topping over top of cake.
Sprinkle Heath Bars on
top of whipped topping. Chill in refrigerator.
1/2 lb. Portobello Mushrooms
2 Tbs. Sunflower Seeds or Pine Nuts
1 Tbs. Olive Oil (divided)
4 Scallions or Green Onions, trimmed and sliced
1/4 cup fresh Parsley, chopped
Salt and freshly ground Black Pepper to taste
1 clove Garlic, minced
1 1/2 lb. Fresh Spinach (stems removed), coarsely chopped
4 1/2-inch-thick slices French or Italian Bread
3/4 cup Low-Fat Mozzarella Cheese, grated
Pre-heat oven to 400-F degrees.
Wipe mushrooms clean with a paper towel. Remove stems at
the base and reserve
for another recipe. Cut the mushroom caps in quarters and
remove any gills
from the caps with a small paring knife. Thinly slice the
Warm a large, dry skillet over medium heat. Add sunflower
seeds (or pine
nuts) and toast, stirring occasionally, until fragrant
and golden. Remove the
seeds or nuts from the skillet and set aside.
Warm half of the olive oil in the same skillet over high
heat. Add the
prepared mushrooms, scallions, and parsley and sauté,
for about 5 minutes. Season with salt and pepper.
Transfer mixture to a large
mixing bowl and set aside.
Heat the remaining olive oil in the same skillet and
sauté the minced garlic
for about a minute. Add the spinach and toss until wilted
(two to four
minutes). Remove the spinach from the heat and toss with
the mushroom mixture
to combine. Stir in the reserved sunflower seeds and
adjust the seasonings.
Meanwhile, toast the bread in a toaster or the oven until
Place toast on a dry baking sheet. Divide the spinach and
evenly over the toast and sprinkle with the mozzarella
Bake for 5 minutes or until the cheese is just melted.
1 lb bacon, browned & chopped
1 to 2 cups slivered almonds
1/4 to 1/2 cups white sugar
4 cups broccoli (raw, cut in small pieces)
2 cups celery, chopped
3 to 4 cups red and/or green seedless grapes
1 cup raisins
1 cup miracle whip
1/2 cup white sugar
1 tsp. vanilla
Ø Brown bacon and drain on paper towels. Put wax paper on a cookie sheet.
Ø Brown sugar and almonds in skillet (sugar will melt). Quickly spread almonds thinly on cookie sheet, so they do not clump together.
Ø Combine broccoli, celery, grapes and raisins in a large bowl.
Ø Combine miracle whip, sugar and vanilla and add to broccoli mixture. Do not add the chopped bacon or almonds until ready to serve.
Ø May be refrigerated in 3 separate containers the day before needed. When ready to serve, add the bacon and the
almonds. Stir before serving..
4 Cups diced raw rhubarb 1 box yellow cake mix
1 1/2 Cups sugar (I used 2) 2 Cups whipping cream, not whipped
Place rhubarb in bottom of baking dish or cake pan (oblong type)
Sprinkle sugar on top then sprinkle dry cake mix over the sugar/rhubarb. Pour the cream on top. Bake at 350* for 60 minutes.
If using tin pan bake 375* for 45-60 minutes. Serve with vanilla ice cream.
Note: rich so a little goes a long way. Should be lightly brown on top.
Can use other fruits.