Nov 19, 2012
Nov 18, 2012
Courtesy of Paula Deen
1 (10-pound) turkey
2 tablespoons House seasoning, recipe follows
2 tablespoons of your favorite dry rub
3 to 5 gallons peanut oil
Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.
Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature.
Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.
Serve with favorite Thanksgiving sides and salads.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Nov 9, 2012
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 4 cups cooked and mashed pumpkin
- 1 (2-ounce) package powdered pectin
- 4-1/2 cups sugar
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon unsalted butter
Preparation:Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes.
Ladle jam into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals.
Yield: 6 (1/2-pint) jars
Nov 8, 2012
You decide which one is right for you, or if you have your own
Please let us know by submitting a comment and link to your favorite
Cornbread Dressing Recipe.
Some other links you may like:
Double Chocolate Kisses
1 Cup softened margarine
1 teaspoon vanilla
2/3 cup sugar
1 2/3 cup flour
1/4 cup cocoa
1 bag 9oz Hershey’s chocolate kisses
Preheat oven to 350 F. Beat margarine, sugar and vanilla until creamy. In separate bowl, stir together flour and cocoa, blend into other mixture, mixing well. Refrigerate about 1 hour or until dough is easy to handle. Mold scant tablespoon dough around each kiss, covering completely. Shape into balls, bake on cookie sheet 10 or 12 minutes or until set. Cool, then roll in powdered sugar.
Products you might like:
Today we will be exploring a variety of cities with the best BBQ’s and
#1: Uncle John's Barbecue
337 East 69th Street, Chicago, IL 60637 (map); 773-892-1233
#2: Honey 1 BBQ
2241 North Western Avenue, Chicago, IL 60647 (map); 773-227-51 honey1bbq.net
#3: Lem's Bar-B-Q
311 East 75th Street, Chicago, IL 60619 (map); 773-994-24 lemsbarbq.com
Uncle John's Barbecue337 East 69th Street, Chicago, IL 60637 (map)
Oct 29, 2012
Sep 18, 2012
unsalted butter, melted
- 1 tablespoon
grated lemon peel
- 1/2 cup
fresh lemon juice
- 1 1/2 cups
paper thin lemon slices
- Sweet Pastry Dough:
See instructions below:
- FOR THE SWEET PASTRY DOUGH: Preheat an oven to 400 degrees. Butter a 10-inch-diameter tart pan with a removable bottom. On a lightly floured work surface, roll out the dough into a 12 inch-diameter round and 1/8-inch thick. Drape the dough over the rolling pin and transfer it to the prepared tart pan. Unwrap the dough from the pin and press it gently into the pan. Trim the pastry even with the pan rim.
- Line the pastry-lined pan with parchment paper and add pie weights or dried beans. Bake until the pastry is half-cooked, about 15 minutes. Remove the pie weights and waxed paper.
- FOR THE LEMON FILLING: Meanwhile, whisk the lemon juice, eggs, lemon zest and 1 1/4 cups of the sugar in a large bowl to blend. Stir in the melted butter. Pour the lemon mixture into the warm tart crust. Return it to the oven and bake until the filling is set and the crust is golden brown, about 20 minutes. Transfer the tart to a rack. Cool completely.
- FOR THE LEMON GARNISH: In a small saucepan over medium-high heat, combine the sugar and water. Bring to a boil, stirring constantly to dissolve the sugar. Add the reserved lemon slices, reduce the heat to low, and simmer until tender, about 10 minutes. Remove the pan from the heat and set aside. Remove the lemon slices from the sugar-water mixture, shaking briefly to remove any excess liquid, and place on a plate.
- TO SERVE THE TART: Remove pan sides from tart. Transfer the tart to a serving plate. Arrange lemon slices in an overlapping pattern atop the center of the tart and serve at room temperature.
Aug 24, 2012
1/2 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
1/2 cup plain Greek yogurt
1 cup shredded sweetened coconut
1 cup finely chopped pineapple
3 tablespoons cornstarch
1/3 cup hot water
12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
1 large egg, beaten
Combine sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
Combine cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.
Preheat oven to 450° F. Grease large baking sheets.
Place 1 1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.
Bake for 15 minutes or until golden. Serve warm.
Aug 18, 2012
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
Another variation which is just as tasty without the seeds
10 ounces of spinach
1 quart of strawberries
Strawberry Vinegrette Salad Dressing
Fast simple and delicious
Aug 8, 2012
Millionaire' s Cake Recipe
list of 6 items
1 box yellow cake mix
1 small package of instant pudding (pineapple or vanilla)
1 (8-ounce) package of cream cheese, softened
1 can (22-ounce) crushed pineapple
1 large (16-ounce) container Cool Whip
nuts, cherries or coconut, for topping
1. Bake 1/2 of the cake (according to cake mix box instructions) in a 9 x 13-inch pan. You can either make the whole cake and use the other half for cupcakes,
or you can make the whole cake mix recipe and then double the other ingredients in this recipe.
2. Prepare pudding as directed on package, beating in the softened cream cheese until well blended. Spread over cake.
3. Drain pineapple and squeeze out excess juice. Distribute over pudding mixture.
4. Spread Cool Whip over cake.
5. Decorate with nuts, cherries or toasted coconut.
6. Cover and refrigerate overnight.
Betty Crocker Lemonade Party Cake Recipe
Betty Crocker SuperMoist Lemon Cake Mix
1 6-ounce can
frozen lemonade concentrate, thawed
soft whipped fluffy white or fluffy lemon ready-to-spread frosting
yellow colored sugar
1. Bake cake as directed on package for 13x9-inch pan.
2. Cool 15 minutes.
3. Mix lemonade concentrate and powdered sugar.
4. Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
5. Drizzle lemonade mixture evenly over top of cake.
6. Cover and refrigerate about 2 hours or until chilled.
7. Spread frosting over top of cake
8. Sprinkle with sugar.
9. Cover loosely and refrigerate any remaining cake.
Jul 10, 2012
Jun 26, 2012
There's nothing like a classic chicken skillet for a taste of that...
Jun 22, 2012
Makes 4 Servings
prep 5 min.
cooking 10 min.
1 tablespoon vegetable oil
8 to 12 slices (1 pound) minute steaks, seasoned to taste with salt and pepper
1 large Vidalia or other sweet onion, sliced
3/4 cup CATTLEMEN'S? Authentic Smoke House Barbecue Sauce
1/4 cup French's? Classic Worcestershire Sauce or Frank's? REDHOT? Cayenne Pepper Sauce
8 slices Jack or American cheese
4 sub or hero rolls, split
Heat oil in large nonstick skillet until very hot. Cook steak pieces 5 minutes until browned, turning once; remove from skillet.
Saut?onion in same skillet until tender. Add barbecue sauce and Worcestershire. Heat through.
Spoon saucy onions on bottom of rolls, dividing evenly. Arrange 2 to 3 pieces steak on bottom of each roll and top with 2 slices cheese. Close rolls.
Jun 21, 2012
Jun 20, 2012
The Best Summer HOT DOG SAUCE
Jun 16, 2012
Homemade Country Potatoe Salad
6 medium potatoes 1 small onion chopped 1 C. chopped celery 1 tsp. celery seed 1 tsp. salt 4 hard cooked eggs, diced Dressing: 2 eggs well beaten 3/4 C. sugar 1 tsp. cornstarch salt to taste 1/4 to 1/2 cup vinegar (to taste) 1/2 C. cream or evaporated milk 1 tsp. yellow mustard 3 T. butter, softened 1 C. mayonnaise Mix eggs with sugar, cornstarch and salt. Add vinegar cream and mustard. Cook until thickened. Remove from heat and beat in butter. Add mayo and mix until smooth. Cool Cook potatoes in their jackets until tender. Cool. Peel and dice. Mix potatoes gently with the remaining ingredients; then add to cooled dressing. Fold gently and chill.
Jun 11, 2012
8 medium-sized butter or chocolate chip cookies (I used Chips Ahoy)
1/4 cup butter, melted
2 1/2 cups milk chocolate chips
Peanut Butter Filling
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
3 cups confectioners'/icing sugar
2 tsp. pure vanilla extract
Preheat oven to 325F.
In food processor or blender process cookies until finely ground. Add butter and mix together completely. Press crumb mixture into bottom of greased 8 x 8 baking pan and bake 10 minutes. Cool to room temperature.
Melt chocolate in double boiler over slightly simmering water. Or microwave the chocolate, stirring every 30 seconds until completely melted. Pour half of the melted chocolate into pan and smooth evenly over crust. Place pan in refrigerator. Keep remaining chocolate warm.
To prepare the peanut butter filling, blend peanut butter and butter together until smooth, using a food processor or electric mixer. Slowly beat in icing sugar and then add vanilla. Beat until smooth. Spread peanut butter filling over the chilled chocolate layer. Finish by pouring remaining warm chocolate over filling and spreading smooth. Chill in refrigerator one hour or until firm. Cut into bars and serve.
Yield: 24-36 bars
Source: Mrs. Fields Cookie Book
1 - 14 oz can of diced tomatoes
3 cloves of garlic minced
1 whole onion sliced
1 TBL vegetable oil
2 TBL tomato paste
1 TBL AP flour
1 1/2 cups chicken stock
1/2 tsp. dried thyme
salt and pepper
In a large dutch oven heat the oil. Cut the roast in steaks and pat dry. Salt and pepper each side. When oil is ready sear the meat only doing about 4 pieces at a time. *that way you won't stew it and will get a good sear*. Set aside
Then add onions and saute until clear and slightly browned. Add the garlic, tomato paste and flour and continue to stir (about a minute or 2). Add the tomatoes, stir, add the chicken stock and bring to a boil.
Remove from the heat and add the meat and any juice from the plate. Place in a 300 degree oven and cook on middle rack for about 2 hours. I cooked mine 2 hours and 15 minutes.
When done remove the meat and place on a platter and cover and let rest 10 minutes. To the sauce add 2 TBL sun dried tomatoes chopped and a good hand full of fresh chopped parsley.
When ready to serve spoon some sauce over the meat.
Jun 9, 2012
Directions1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.
2. Combine broth, cornstarch and seasoning; set aside.
3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.
4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.
This is a recipe bookmark. Please visit the original recipe for accurate ingredients & directions.