Ingredients
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Chicken Kiev
Ingredients
1/3 cup butter
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried dill weed
3/4 cup all-purpose flour
3/4 cup dry bread crumbs
2 cups vegetable oil for frying
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
BBQ Miso Chicken
Ingredients
1 cup miso paste
1 cup beer
1 cup low sodium soy sauce
1 cup white sugar
2 teaspoons sesame oil
1/8 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken breast halves
Directions
In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear
BBQ Ranch Bacon Cheeseburgers
Ingredits
2 pounds ground sirloin beef
1 (1 ounce) package ranch salad and seasoning mix
1/2 cup Hunt's® Original Barbecue Sauce
1/2 cup ranch dressing
Nonstick cooking spray
1 (2.1 ounce) package fully cooked bacon, heated
6 slices Monterey Jack cheese, each slice cut diagonally into 2 triangles
1 (16 ounce) package French bread rolls, sliced in half lengthwise, toasted
6 leaves green leaf lettuce
French-fried onions (optional)
Directions
Mix ground beef with seasoning mix in large bowl until well blended. Shape beef into 6 oblong patties, about 6 x 3-inches each. Whisk together barbecue sauce and dressing in small bowl; set aside.
Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill patties 5 minutes on one side or until juices begin to appear on surface. Turn patties over; top each with 3 slices bacon. Cook about 4 minutes longer; top each patty with 2 triangle pieces of cheese, overlapping to cover patty. Remove patties when cheese begins to melt.
Spread barbecue-dressing mixture on bottom of each roll. Add a lettuce leaf. Place cooked patty with bacon and cheese on lettuce. Spoon additional barbecue-dressing mixture over cheese. Sprinkle with fried onions, if desired. Serve immediately.
Monday, December 6, 2010
bavereges
Hot Mocha
Ingredients
1/2 cup cold water
1 cup light cream
1/2 cup sugar
1-1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup cocoa powder, unsweetened
3 cups milk
2 tbsp instant espresso powder
Cooking Directions:
Combine milk and light cream in a heavy saucepan and heat over medium high heat until it just begins to boil. Immediately remove from heat and set aside. Combine remaining ingredients in another saucepan. Heat over low heat, whisking until cocoa is dissolved and a smooth paste is formed. Slowly add milk and light cream mixture, whisking constantly to combine. Increase heat to medium low and whisk until mocha is hot. Do not boil.
Cafe Carnivale
Ingredients:
2 tsp ground cinnamon
1/4 tsp nutmeg
2 cups lowfat milk
2 cups cinnamon (optional)
1/3 cup cocoa powder
2 cups strong brewed coffee
1/3 cup sugar
Cooking Directions:
Combine first 5 ingredients in a saucepan. Cook over medium low heat about 10 minutes, stirring occasionally. Stir in milk. Cook until just heated throughout, stirring frequently. Do not boil. Transfer mixture to a blender. Process about 30 seconds or until mixture is thickened and frothy. Serve sprinkled with dash of cinnamon if desired
. Hot Spiced Coffee
Ingredients
: 1 tbsp instant coffee
4 cups milk, or soy milk
6 cardamom pods
2 cinnamon sticks
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/4 cup brown sugar
Cooking Directions:
Combine all ingredients in a saucepan. Cook over low heat for about 5-7 minutes. Pour into cup through a strainer and serve.
Hot Spiced Coffee
Ingredients:
2 quarts boiling water
1-1/3 tbsp black tea leaves
1/4 cup ginger, thinly sliced
1-1/3 tbsp sugar
Cooking Directions:
Combine tea leaves and all but 4 ginger slices in a tea pot. Add boiling water and steep about 5 minutes. Strain tea into cups. Serve tea with a slice of ginger and sweeten to taste.
Mexican Coffee
Ingredients:
1/4 cup heavy cream
1/2 cup ground dark roast coffee
4 cups water
2 cinnamon sticks
1/4 cup brown sugar
Cooking Directions:
Bring water to boil in a heavy saucepan. Add coffee, cinnamon and sugar. Bring mixture to a boil and remove from heat. Return to heat and bring to a boil once more. Strain mixture and serve with cream
Café Brulot
Ingredients:
1 cup cognac or brandy
18 whole cloves
1/4 cup orange zest, shredded
6 cups strong brewed coffee, hot
6 cinnamon sticks
1/3 cup sugar
Cooking Directions:
Combine all ingredients, except coffee, in a heavy saucepan. Heat mixture over medium low heat. When warm, keeping face and body away from saucepan, ignite quickly with a lit match. When flames subside, stir mixture until sugar dissolves. Stir in hot coffee and pour through a strainer into cups.
Hot Mulled Cider
Preparation time: 5 min Servings: 4
Cooking time: 5 min
Ingredients:
1/8 tsp ground cloves, ground
1 orange, thinly sliced
2 quarts unfiltered apple cider
2 cinnamon sticks
Cooking Directions:
Combine all ingredients in a heavy saucepan. Bring to a mild simmer over medium low heat. Simmer 3-4 minutes. Remove from heat. Let sit 5 minutes before serving.
Chai (Indian Milk Tea)
Preparation time: 10 min Servings: 4
Cooking time: 10 min
Ingredients:
1/4 tsp ground allspice
2 cups water
1/8 tsp sugar (optional)
1/4 tsp ground cinnamon
2 cups milk, or lowfat milk
4 ginger, slices, about 1 in. thick
1/2 tsp ground nutmeg
1/2 tsp cardamom, ground
4 tea bags, black tea
1-1/2 tbsp honey
Cooking Directions:
Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve.
Ingredients
1/2 cup cold water
1 cup light cream
1/2 cup sugar
1-1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup cocoa powder, unsweetened
3 cups milk
2 tbsp instant espresso powder
Cooking Directions:
Combine milk and light cream in a heavy saucepan and heat over medium high heat until it just begins to boil. Immediately remove from heat and set aside. Combine remaining ingredients in another saucepan. Heat over low heat, whisking until cocoa is dissolved and a smooth paste is formed. Slowly add milk and light cream mixture, whisking constantly to combine. Increase heat to medium low and whisk until mocha is hot. Do not boil.
Cafe Carnivale
Ingredients:
2 tsp ground cinnamon
1/4 tsp nutmeg
2 cups lowfat milk
2 cups cinnamon (optional)
1/3 cup cocoa powder
2 cups strong brewed coffee
1/3 cup sugar
Cooking Directions:
Combine first 5 ingredients in a saucepan. Cook over medium low heat about 10 minutes, stirring occasionally. Stir in milk. Cook until just heated throughout, stirring frequently. Do not boil. Transfer mixture to a blender. Process about 30 seconds or until mixture is thickened and frothy. Serve sprinkled with dash of cinnamon if desired
. Hot Spiced Coffee
Ingredients
: 1 tbsp instant coffee
4 cups milk, or soy milk
6 cardamom pods
2 cinnamon sticks
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/4 cup brown sugar
Cooking Directions:
Combine all ingredients in a saucepan. Cook over low heat for about 5-7 minutes. Pour into cup through a strainer and serve.
Hot Spiced Coffee
Ingredients:
2 quarts boiling water
1-1/3 tbsp black tea leaves
1/4 cup ginger, thinly sliced
1-1/3 tbsp sugar
Cooking Directions:
Combine tea leaves and all but 4 ginger slices in a tea pot. Add boiling water and steep about 5 minutes. Strain tea into cups. Serve tea with a slice of ginger and sweeten to taste.
Mexican Coffee
Ingredients:
1/4 cup heavy cream
1/2 cup ground dark roast coffee
4 cups water
2 cinnamon sticks
1/4 cup brown sugar
Cooking Directions:
Bring water to boil in a heavy saucepan. Add coffee, cinnamon and sugar. Bring mixture to a boil and remove from heat. Return to heat and bring to a boil once more. Strain mixture and serve with cream
Café Brulot
Ingredients:
1 cup cognac or brandy
18 whole cloves
1/4 cup orange zest, shredded
6 cups strong brewed coffee, hot
6 cinnamon sticks
1/3 cup sugar
Cooking Directions:
Combine all ingredients, except coffee, in a heavy saucepan. Heat mixture over medium low heat. When warm, keeping face and body away from saucepan, ignite quickly with a lit match. When flames subside, stir mixture until sugar dissolves. Stir in hot coffee and pour through a strainer into cups.
Hot Mulled Cider
Preparation time: 5 min Servings: 4
Cooking time: 5 min
Ingredients:
1/8 tsp ground cloves, ground
1 orange, thinly sliced
2 quarts unfiltered apple cider
2 cinnamon sticks
Cooking Directions:
Combine all ingredients in a heavy saucepan. Bring to a mild simmer over medium low heat. Simmer 3-4 minutes. Remove from heat. Let sit 5 minutes before serving.
Chai (Indian Milk Tea)
Preparation time: 10 min Servings: 4
Cooking time: 10 min
Ingredients:
1/4 tsp ground allspice
2 cups water
1/8 tsp sugar (optional)
1/4 tsp ground cinnamon
2 cups milk, or lowfat milk
4 ginger, slices, about 1 in. thick
1/2 tsp ground nutmeg
1/2 tsp cardamom, ground
4 tea bags, black tea
1-1/2 tbsp honey
Cooking Directions:
Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve.
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