1 cup white wine
1/4 cup olive oil
1/4 cup minced shallots
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 lb. turkey breakfast sausage links
1. Combine all ingredients except sausages in medium bowl; add sausages. Cover and refrigerate 1 1/2 to 4 hours, stirring occasionally.
2. Remove sausages from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Cook sausages, in batches if necessary, 12 to 15 minutes or until browned on all sides and no longer pink in center.
8 servings
Start Saving Today!
Jan 19, 2010
VEGETABLES WITH GARLIC HERB BUTTER
Extra-virgin olive oil
Crushed garlic, tarragon or thyme sprigs
Crushed red pepper
Coarse sea salt
Warm oil, garlic, red pepper and salt in small saucepan.
Crushed garlic, tarragon or thyme sprigs
Crushed red pepper
Coarse sea salt
Warm oil, garlic, red pepper and salt in small saucepan.
DEVILED CRAB CUPS
1/2 recipe Savory Cream Cheese Pastry, chilled
8 oz. canned lump or claw crabmeat, drained
1/3 cup panko*
1/4 cup minced onion
1/4 cup minced green bell pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons butter, melted
3 tablespoons heavy whipping cream
1. Cut chilled pastry round in half; cover and refrigerate until ready to use.
2. Combine crabmeat, panko, onion and bell pepper in medium bowl. With fork, stir in parsley, dry mustard, salt and cayenne pepper. Toss with butter and cream, mixing thoroughly. (Filling can be made 4 hours ahead. Cover and refrigerate.)
3. On lightly floured surface, roll 1 dough half 1/8 inch thick (keep remaining dough refrigerated until needed). With 3-inch round cookie cutter, cut out circles. Reroll scraps of dough once after letting rest 5 minutes. Repeat with remaining dough. (Cut out a total of 24 pastry circles.)
4. Line 24 mini muffin cups with pastry circles, fluting edges slightly inside top rim. Fill each with rounded 1 tablespoon filling, packing lightly with fingers.**
5. Heat oven to 350°F. Bake fresh or frozen pastries 25 to 35 minutes or until golden brown. Remove pastries from pan; cool on wire rack. Serve warm or at room temperature.
TIPS *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.
**Crab cups can be made ahead to this point. Cover pan with plastic wrap; refrigerate overnight or freeze 2 hours or until firm. Remove pastries from muffin cups; arrange in airtight containers, separating layers with plastic wrap. Freeze up to 3 weeks. When ready to bake, return frozen pastries to mini muffin cups.
24 appetizers
8 oz. canned lump or claw crabmeat, drained
1/3 cup panko*
1/4 cup minced onion
1/4 cup minced green bell pepper
1 tablespoon chopped fresh parsley
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons butter, melted
3 tablespoons heavy whipping cream
1. Cut chilled pastry round in half; cover and refrigerate until ready to use.
2. Combine crabmeat, panko, onion and bell pepper in medium bowl. With fork, stir in parsley, dry mustard, salt and cayenne pepper. Toss with butter and cream, mixing thoroughly. (Filling can be made 4 hours ahead. Cover and refrigerate.)
3. On lightly floured surface, roll 1 dough half 1/8 inch thick (keep remaining dough refrigerated until needed). With 3-inch round cookie cutter, cut out circles. Reroll scraps of dough once after letting rest 5 minutes. Repeat with remaining dough. (Cut out a total of 24 pastry circles.)
4. Line 24 mini muffin cups with pastry circles, fluting edges slightly inside top rim. Fill each with rounded 1 tablespoon filling, packing lightly with fingers.**
5. Heat oven to 350°F. Bake fresh or frozen pastries 25 to 35 minutes or until golden brown. Remove pastries from pan; cool on wire rack. Serve warm or at room temperature.
TIPS *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.
**Crab cups can be made ahead to this point. Cover pan with plastic wrap; refrigerate overnight or freeze 2 hours or until firm. Remove pastries from muffin cups; arrange in airtight containers, separating layers with plastic wrap. Freeze up to 3 weeks. When ready to bake, return frozen pastries to mini muffin cups.
24 appetizers
SAVORY CREAM CHEESE PASTRY
2 cups all-purpose flour, preferably bleached
1/2 teaspoon salt
1 cup unsalted butter, softened
8 oz. cream cheese, softened
1. Whisk flour and salt in small bowl. Beat butter and cream cheese in large bowl at medium speed 2 minutes or until fluffy. At low speed, beat in flour mixture 1 minute or just until dough forms.
2. Divide dough in half; shape into 2 flat rounds. Cover and refrigerate 3 hours or overnight. (To freeze, place chilled dough rounds in freezer bag; freeze up to 1 month.)
1/2 teaspoon salt
1 cup unsalted butter, softened
8 oz. cream cheese, softened
1. Whisk flour and salt in small bowl. Beat butter and cream cheese in large bowl at medium speed 2 minutes or until fluffy. At low speed, beat in flour mixture 1 minute or just until dough forms.
2. Divide dough in half; shape into 2 flat rounds. Cover and refrigerate 3 hours or overnight. (To freeze, place chilled dough rounds in freezer bag; freeze up to 1 month.)
DEEP FRIED TURKEY
Ingredients
1 (8 to 14 lb.) turkey, completely thawed
Crisco® Original No-Stick Cooking Spray
RUB
1 tbsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
SPICE INJECTION MIXTURE
1/2 cup chicken broth
1/2 cup butter
1 tbsp. Worcestershire sauce
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. Cajun seasoning
Several dashes hot pepper sauce
2 tsps. salt
1/4 tsp. cayenne pepper
3 gals. Crisco® Peanut Frying Oil Blend
Directions
PAT turkey dry with paper towels; coat completely with no-stick cooking spray.
COMBINE rub ingredients in small bowl; rub over turkey.
COMBINE spice injection mixture ingredients in small saucepan; cook and stir over medium heat until butter is melted. Let cool to barely warm. With a spice injector, inject the mixture into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot.
COVER and refrigerate overnight. Fry according to fryer manufacturer's directions using peanut oil frying blend.
1 (8 to 14 lb.) turkey, completely thawed
Crisco® Original No-Stick Cooking Spray
RUB
1 tbsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
SPICE INJECTION MIXTURE
1/2 cup chicken broth
1/2 cup butter
1 tbsp. Worcestershire sauce
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. Cajun seasoning
Several dashes hot pepper sauce
2 tsps. salt
1/4 tsp. cayenne pepper
3 gals. Crisco® Peanut Frying Oil Blend
Directions
PAT turkey dry with paper towels; coat completely with no-stick cooking spray.
COMBINE rub ingredients in small bowl; rub over turkey.
COMBINE spice injection mixture ingredients in small saucepan; cook and stir over medium heat until butter is melted. Let cool to barely warm. With a spice injector, inject the mixture into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot.
COVER and refrigerate overnight. Fry according to fryer manufacturer's directions using peanut oil frying blend.
Jumbo Shrimp (new orleans style)
Ingredients
3/4 cup sliced mushrooms
1/2 cup chopped onion
1/4 cup chopped green, red, or yellow sweet pepper
2 tablespoons chopped shallots
2 teaspoons bottled minced garlic
1 teaspoon snipped fresh parsley
2 tablespoons butter or margarine
1 14-1/2-ounce can diced tomatoes
1/8 teaspoon salt
Dash ground red pepper
1 egg
1/3 cup milk
8 to 12 jumbo shrimp (about 12 ounces), peeled and deveined
1/3 cup all-purpose flour
1/4 cup butter or margarine
French bread
Directions
1. In a large skillet cook mushrooms, onion, sweet pepper, shallots, garlic, and parsley in the 2 tablespoons hot butter until tender. Add undrained tomatoes, salt, and ground red pepper. Heat to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.
2. Meanwhile in a shallow bowl combine egg and milk. Dip shrimp into egg mixture, then into flour to coat. In another skillet, fry shrimp in the 1/4 cup hot butter about 5 minutes or until shrimp are opaque and coating is golden and crisp, turning once.
3. Transfer tomato mixture to a shallow serving dish; arrange shrimp in tomato mixture. Serve with French bread. Makes 4 servings.
3/4 cup sliced mushrooms
1/2 cup chopped onion
1/4 cup chopped green, red, or yellow sweet pepper
2 tablespoons chopped shallots
2 teaspoons bottled minced garlic
1 teaspoon snipped fresh parsley
2 tablespoons butter or margarine
1 14-1/2-ounce can diced tomatoes
1/8 teaspoon salt
Dash ground red pepper
1 egg
1/3 cup milk
8 to 12 jumbo shrimp (about 12 ounces), peeled and deveined
1/3 cup all-purpose flour
1/4 cup butter or margarine
French bread
Directions
1. In a large skillet cook mushrooms, onion, sweet pepper, shallots, garlic, and parsley in the 2 tablespoons hot butter until tender. Add undrained tomatoes, salt, and ground red pepper. Heat to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.
2. Meanwhile in a shallow bowl combine egg and milk. Dip shrimp into egg mixture, then into flour to coat. In another skillet, fry shrimp in the 1/4 cup hot butter about 5 minutes or until shrimp are opaque and coating is golden and crisp, turning once.
3. Transfer tomato mixture to a shallow serving dish; arrange shrimp in tomato mixture. Serve with French bread. Makes 4 servings.
Herb Biscuit Loaf
Herb Biscuit Loaf
1/4 cup margarine, melted
1/2 tsp. dried minced onions
1/2 tsp. dried basil
1/4 tsp. caraway seed
1/8 tsp. garlic powder
2 (12 oz each) tubes buttermilk biscuits
In bowl large enough for dipping, mix together the first five ingredients.
Dip biscuits in butter mixture; fold in half and place in rows, fold side up in
a greased 9x9 pan. Drizzle remaining mixture on top.
Bake @ 350�F for 27-30 minutes until golden brown.
1/4 cup margarine, melted
1/2 tsp. dried minced onions
1/2 tsp. dried basil
1/4 tsp. caraway seed
1/8 tsp. garlic powder
2 (12 oz each) tubes buttermilk biscuits
In bowl large enough for dipping, mix together the first five ingredients.
Dip biscuits in butter mixture; fold in half and place in rows, fold side up in
a greased 9x9 pan. Drizzle remaining mixture on top.
Bake @ 350�F for 27-30 minutes until golden brown.
Apple Pie Bread
Apple Pie Bread
Serving Size : 1
3 Cups Flour
1 Cup Sugar
4 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Cloves
1 1/2 Cups Milk
1 Egg
2 Tablespoons Oil
1 1/2 Cups Apples -- unpeeled and diced
Preheat oven to 350. Grease 9x5 loaf pan Mix together wet ingredients with dry
ones mix until well blended. Pour into loaf pan and bake for 1 hour and 20
minutes
Serving Size : 1
3 Cups Flour
1 Cup Sugar
4 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Cloves
1 1/2 Cups Milk
1 Egg
2 Tablespoons Oil
1 1/2 Cups Apples -- unpeeled and diced
Preheat oven to 350. Grease 9x5 loaf pan Mix together wet ingredients with dry
ones mix until well blended. Pour into loaf pan and bake for 1 hour and 20
minutes
Subscribe to:
Posts (Atom)