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Should B4UTRUST do this weekly or bi-weekly recipe post?
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PostPosted: Sun Nov 04, 2007 6:32 pm 
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Crockpot ground beef chili

Ingredients
    2 pounds ground beef
    2 medium onions, chopped
    2 (15 1/2 ounce) cans chili hot beans (do not drain)
    1 (28 ounce) can crushed tomatoes
    1 (14 1/2 ounce) can diced tomatoes
    2 tablespoons chili powder
    1 teaspoon garlic powder
    1 teaspoon onion powder


In a skillet, cook beef and onions over medium heat until no longer pink; drain well and transfer to crock pot. Combine the next 6 ingredients with the meat mixture. Stir well, cover and cook on low for 8 hours or on high for 4 hours. Salt and pepper to taste. Garnish with sour cream and grated cheddar cheese if desired. Serve with corn bread or crackers.

Of course, with chili you're more then welcome to add or subtract ingredients to taste. It's chili, it's a very personal dish. Some like it hot, some like it mild, some like it to make their throats bleed. However you like your chili, make it to your tastes. This is just a basic recipe to get you started.

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PostPosted: Wed Nov 07, 2007 9:37 pm 
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Taco Pie
    1 1/4 pound lean ground beef
    1 package (1.25-oz. size) taco seasoning mix
    1/2 cup water
    1/3 cup sliced stuffed green olives or pitted ripe olives
    1 can (8-oz. size) refrigerated crescent dinner rolls
    2 cups crushed corn chips
    1 container (8-oz. size) sour cream
    1 cup shredded Cheddar cheese
    Shredded lettuce, if desired
    Avocado slices, if desired


Directions:

Heat oven to 375F. Cook ground beef in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.

Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.

Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining corn chips.

Bake at 375F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce and avocado. Store in refrigerator.

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PostPosted: Wed Nov 07, 2007 9:46 pm 
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Beef Fajitas

    Marinade:
    1/2 cup oil
    1/2 cup red wine vinegar
    1tsp sugar
    1/2 tsp salt
    1 tsp oregano
    1 tsp cumin
    1 tsp garlic powder

    Fajitas:
    1/2 to 1 pound sliced beef (round steak, flank steak, tri-tip, whatever)
    1 onion, sliced
    1 green pepper,sliced
    1 red or orange or yellow pepper, sliced
    sour cream
    grated cheddar cheese
    salsa
    black beans


Slice the meat into thin strips. This is easiest if you get to it before it's totally defrosted or if you throw it in the freezer for 20 minutes and then slice it. Marinate the meat for a few hours in the refrigerator.

Heat a tsp of oil in the frying pan and start the vegetables. After a minute or two, drain the meat and add it to the same pan. Cook over medium heat until the meat is done and the vegetables are the way you like them. (I prefer mine a bit crispy.) Put in a serving dish.

Serve with side dishes of sour cream, cheese, salsa, and beans. You can heat up a can of refried beans or dress up a can of black beans. Make some Spanish Rice to go on the side. Heat up some tortillas and let everyone make their own fajitas.

If you want to expand the menu, serve with some lemon-lime chicken and people can choose their meat of choice. Alternately, if you have some vegetarians at the meal, keep the onions and peppers distinct rather than cooking them with the steak. This is an easy meal to entertain with, as people with different dietary concerns can leave out the meat, carbs, dairy fat, whatever they're trying to avoid. Low-carbers can just skip the tortilla and make a melange on their plate!

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PostPosted: Wed Nov 07, 2007 9:48 pm 
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Lemon-Lime Chicken
    1 lb. boneless chicken breast
    1/4 c. olive oil
    1/2 c. lemon juice
    1 1/2 tsp. thyme
    Lime wedges

Combine olive oil, lemon juice and thyme. Whisk together, pour over chicken in 9 x 12 inch baking dish. Bake at 375 degrees for 45 minutes to 1 hour. Serve with lime wedges squeezed over chicken.

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PostPosted: Wed Nov 07, 2007 10:05 pm 
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Cheeseburger Pie:

1lb ground beef
1/2 small fresh onion, diced (or 2tbsp dried onions)
1/2 cup shredded cheddar (or favorite cheese)
1/2cup Bisquik biscuit mix (or similar)
1 cup milk
2 eggs
Salt & Pepper to taste.

Heat oven to 425F. Grease a 9in pie plate. Brown ground beef and onions together, stirring constantly. Remove from heat and drain completely. Season.

In bowl, beat eggs into milk. Slowly add Bisquik to mixture, a little at a time, mixing well before adding more. Try to break up lumps as much as possible.

Layer ground beef mixture loosely in bottom of pie pan, top with shredded cheese. Slowly pour Bisquik mixture over the meat and cheese, the liquid should flow down to bottom of pan between the layers.

Bake for 25-30 min, or until golden brown and center is firm. Slice like a pie, serve warm. May be served alone, or with a nice salad. Refrigerate leftovers for up to a week.

OPTIONAL:
- Chicken! Replace browned ground beef with canned or cooked chicken, add italian spices and mozzerelli or romano cheese.

- Go Meatless. 1 cup of mixed veggies, baby spinach, etc. Spice with italian seasonings, or simple salt & pepper.

- Purely Cheesy.
1 to 1 1/2 cups of shredded cheese. Mix it up: cheddar, provalone, mozerella, muenster... Any strong-favored cheese will do. Go light on the seasonings, tho. Try it with a 1/4tps each of ground cinnamon and ground nutmeg in the Bisquik mixture.

- Dessert!
Butter pie pan, coat bottom with finely ground cookie crumbs. Press tightly against bottom and sides.
Mix 1/2 cup packed brown sugar (dark or light), 1/2tps each of ground cinnamon, nutmeg, cloves, and 1/4tbs ground ginger.
Add 1tbsp vanilla extract to Bisquik mix, add to sugar mixture in SEPARATE BOWL. Stir until mixed, pour gently into prepared pie pan.
Bake at 425F for 25 min, then start checking if center is set.
Serve warm with vanilla icecream, also good at room temperature by itself. Won't last for refrigeration.

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PostPosted: Sun Nov 11, 2007 8:14 pm 
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BBQ Beef Brisket

Ingedients
    1 2-3 lb. fresh beef brisket
    1 tsp. chili powder
    1/2 tsp. garlic powder
    1/4 tsp. celery seed
    1/8 tsp. pepper
    1/2 C. ketchup
    1/2 C. chili sauce
    1/4 C. packed brown sugar
    2 T. vinegar
    1/2 tsp. liquid smoke
    2 T. Worchestershire sauce
    1/2 tsp. dry mustard


Directions:
Trim fat from brisket. Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat. Place meat in 1 3 1/2, 4 or 5 qt. crock pot.

For sauce combine ketchup, chili sauce, brown sugar, vinegar, Worchestershire sauce, liquid smoke and dry mustard. Pour over brisket.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Remove meat from crockpot. Cut into thin slices across the grain. Skim fat off juices in cooker; serve juices with meat.

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PostPosted: Sun Nov 11, 2007 8:15 pm 
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Slow cooked steak rolls

Ingredients:
    1 1/2 lbs beef round steak, 1/4" thick
    salt and pepper
    1/4 cup onion, chopped
    2 Tblsp parsley, chopped
    1/2 tsp dried basil, crushed
    2 Tblsp flour
    oil
    1-10 3/4 oz can cream of mushroom soup
    1/4 cup catsup
    1 tsp Worcestershire sauce


Directions:
Trim fat and pound steak till very thin. Cut into 8 equal rectangular pieces. Sprinkle with the salt and pepper.

Combine the onion, parsley and basil. Divide between the meat pieces and place in the middle of each piece. Roll, up and tuck edges in around stuffing. Tie or secure with toothpicks. Coat meat rolls with flour and brown in hot oil in skillet. Drain and place in crockery cooker.

Combine the soup, catsup and Worcestershire sauce; pour over meat. Cover and cook on low heat setting for about 8 hours or until meat is done.

Remove toothpicks and enjoy with the sauce.

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PostPosted: Sun Nov 11, 2007 8:16 pm 
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Crockpot Banana Bread

Ingredients:
    1 3/4 cup flour
    2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1/3 cup shortening
    2/3 cup sugar
    2 eggs, well beaten
    1 1/2 cups well mashed, overripe banana (2 or 3 bananas)
    1/2 cup coarsely chopped walnuts (optional)


Directions:
Sift together the flour, baking powder, baking soda and salt.
With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually.
Beat in the eggs in a slow stream.
With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts.
Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in the slow cooker.
Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.
Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.

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PostPosted: Thu Nov 15, 2007 8:57 pm 
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New England Clam Chowder

Ingredients:
    2 cans Campbell's potato soup
    2 cans chopped clams
    1 cup half and half
    Medium onion, diced fine
    2 cloves of garlic, diced fine


Directions:
Drain 1 can of clams and save juice from remaining can. Mix
all ingredients into a medium saucepan and bring to a boil over
medium heat, stirring constantly for 10 to 15 minutes, reducing
heat to low and simmer for approximately 10 simutes. Serve.

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PostPosted: Thu Nov 15, 2007 8:59 pm 
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Potato and Leek Soup

Ingredients:
    2 tblsp butter
    6 to 8 leeks, white parts only, sliced
    3 to 4 potatoes, peeled & chopped
    2 tblsp flour
    1/3 cup sour cream
    4 cups hot water
    Chopped chives
    Salt & pepper to taste


Directions:
Melt butter in heavy skillet. Saute leeks until tender. Do not brown.
Remove pan from heat. Sprinkle flour over leeks, and return pan to low
heat. Cook several minutes, stirring constantly, until flour is well
blended. Remove from heat. Add hot water, 1/2 cup at a time, stirring
constantly until blended. Season with salt & pepper. Heat to simmer,
add potatoes, and cook, partially covered, 20 minutes or until potatoes
are tender. Stir in sour cream and serve, or press mixture through food
mill. Garnish with finely chopped chives.

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PostPosted: Sun Nov 18, 2007 10:24 pm 
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College Student Stew

Ingredients:
    1/2 pound stew beef, or round steak cut in cubes
    1 can carrots, drained
    2 small potatoes, quartered
    4 cubes beef bouillon or beef flavor granules or base
    1 tablespoon Italian herbs
    2 cups water


Directions:
Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings.

Serve with biscuits or crusty bread. Makes about 3 to 4 servings.

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PostPosted: Sun Nov 18, 2007 10:25 pm 
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Kielbasa stew

Ingredients:
    3 to 4 medium potatoes, peeled and cut into 1 1/2-inch pieces
    1 lb kielbasa, sliced
    2 cans green beans, (15oz each) drained
    1 medium onion, quartered( I use dried minced onion flakes)
    1 clove garlic, minced
    2 cans (10 3/4 ounces each) condensed Cream of Mushroom soup
    1 cup shredded cheddar cheese


Directions:
Layer potatoes, kielbasa, green beans, onion, garlic, cream of mushroom soup, and shredded cheddar cheese in the crockpot in the order listed above. Cook on LOW for 5 to 7 hours.

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PostPosted: Sun Nov 18, 2007 10:27 pm 
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Crockpot Tuna Noodle Casserole

Ingredients:
    1 can of tuna fish, packed in water, drained
    1 can cream of mushroom soup
    16 oz pasta of your choice
    2 cups water, more or less as needed
    Salt and pepper to taste


Directions:
Place ingredients in your crockpot and cook on low until noodles are soft, about four hours. You can also add chopped onions and substitute the soup for a healthier version.

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PostPosted: Sat Nov 24, 2007 11:03 am 
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Now for recipes on what to do with all that leftover turkey...

Baked Turkey Stew

Ingredients:
    1 1/2 pounds turkey breast tenderloins, sliced crosswise into 1/2-inch thick pieces
    3 tablespoons olive oil
    8 to 10 small red potatoes, unpeeled, cubed
    4 medium carrots, sliced 1/2-inch thick
    1 cup chopped onion
    4 garlic cloves, minced
    2 tablespoons flour
    1 1/2 cups chicken broth
    1 cup dry red wine
    1 teaspoon dried thyme leaves
    1 teaspoon pepper
    8 ounces sliced mushrooms
    1/2 cup chopped fresh parsley


Directions:
Heat oven to 350°. Heat oil in ovenproof 6-quart oven safe Dutch oven over medium-high heat until oil begins to sizzle. Place turkey, potatoes, carrots, onion and garlic in pan. Cook, stirring, for about 10 minutes or until turkey is lightly browned. Sprinkle flour over turkey mixture; cook and stir 1 minute longer. Stir in chicken broth, wine, thyme, and pepper. Bring to a boil; add sliced mushrooms. Bake uncovered at 350° for 45 minutes or until vegetables are tender. Stir in parsley.
Serves 4 to 6.

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PostPosted: Sat Nov 24, 2007 11:04 am 
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Fried Turkey Fritters

Ingredients:
    1 1/2 cups self-rising flour
    1 teaspoon baking powder
    1 egg, beaten
    3/4 cup milk
    2 cups chopped cooked turkey
    oil, for deep frying


Directions:
Sift together the flour and baking powder. Add egg and milk; mix well (batter should be thick enough to coat turkey pieces). Add the chopped turkey to batter. Drop batter, a tablespoon at a time, into hot oil (about 365°).

Turn until beignets are golden brown, about 5 minutes.
Serves 4.

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PostPosted: Sat Nov 24, 2007 11:06 am 
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"Gobbler" Cobbler

Serve this cobbler with cranberry sauce on the side and a tossed green salad or fresh sliced tomatoes, if desired. If you're short on time, top the filling with your favorite homemade or refrigerated biscuits just before baking.

Ingredients:
    4 tablespoons butter
    2 ribs celery, sliced
    1 bunch green onions, about 6 to 8, thinly sliced
    6 tablespoons flour
    2 cups chicken broth
    1 cup leftover or canned turkey gravy, or use more chicken broth
    1/2 teaspoon salt, or to taste
    1/8 teaspoon freshly ground black pepper
    1/4 teaspoon poultry seasoning
    2 cups frozen mixed vegetables, thawed
    3 cups diced leftover cooked turkey

    Topping:
    1 large egg
    1/2 milk
    4 tablespoons melted butter
    1 cup all-purpose flour
    1 cup cornmeal
    2 teaspoons baking powder
    1 tablespoon granulated sugar, optional
    1/4 teaspoon salt
    1 scant teaspoon poultry seasoning or crumbled rubbed sage
    1 teaspoon dried parsley flakes, optional

    cranberry sauce, optional


Directions:
In a large saucepan, heat 4 tablespoons butter over medium-low heat until frothy; add celery and cook until celery is tender. Add green onions and cook 1 minute longer. Add 6 tablespoons flour, stirring until well blended and bubbly.

Heat oven to 400°.

Topping:
In a medium bowl, whisk 1 egg with the milk and melted butter. In another bowl, blend the 1 cup of flour with cornmeal, baking powder, salt, poultry seasoning, and parsley. With a wooden spoon, stir dry ingredients into the egg and milk mixture until well blended. Drop spoonfuls of the dough all over the hot filling. Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly.

Serve with cranberry sauce on the side, if desired. Serves 4 to 6.

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PostPosted: Sat Nov 24, 2007 11:07 am 
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Turkey Hash

Ingredients:
    1/2 cup chopped celery
    1/2 cup chopped onion
    1/4 cup chopped green bell pepper
    2 to 3 tablespoons chopped red 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


Directions:
Saute vegetables in butter until limp. Add remaining ingredients and simmer until blended, about 15 to 20 minutes. The hash is better if made the day before, and it freezes well.
Serves 6 to 8.

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PostPosted: Sat Nov 24, 2007 11:08 am 
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Turkey Pasta Casserole

I used mini penne pasta in this hearty casserole, but elbow macaroni or small shells would work just as well.

Ingredients:
    8 ounces mini penne pasta or similar shape
    6 tablespoons butter
    6 tablespoons flour
    1/2 red bell pepper, chopped
    1 clove garlic, minced
    1 bunch green onions, thinly sliced
    1 1/2 cups chicken broth
    2 cups milk
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
    cooked asparagus, cut in 1-inch pieces, about 2 cups
    3 cups diced cooked turkey
    8 ounces shredded Sharp Cheddar cheese
    1 cup soft bread crumbs
    1 tablespoon melted butter


Directions:
Grease a 9x13-inch baking dish. Heat oven to 350°.

Cook pasta in boiling water following package directions.

In a large saucepan over medium-low heat, melt butter; add bell pepper and sauté until tender.Add garlic and green onion; sauté for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.

Serves 6 to 8.

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PostPosted: Sat Nov 24, 2007 11:12 am 
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Quick Gravy:

Ingredients:
    1 1/2 tablespoons beef, chicken, or pork broth
    1 tablespoon fresh or 1/2 as much dry parsley
    1/4 teaspoon black pepper
    2 tablespoons flour
    1-2 tablespoons butter
    1/2 tablespoon olive oil (or meat drippings)
    1/2 teaspoon onion powder (or onion soup mix)
    1/4 teaspoon garlic powder (or 2 cloves minced garlic)
    1 1/2 cups cold broth or water
    1/4 onion, thinly sliced or minced


Directions:
This is a casual, quick, gravy to help dress up weekday meals. Use it when you don't have the makings for gravy, or to top mashed potatoes or rice, or even to dress up a store-bought roast chicken.

Feel free to vary quantities as desired. Add more flour for a thicker gravy, or more broth to thin it out. Or try using vegetable broth for a different taste.

Stir all ingredients together in a large pyrex bowl or measuring cup and microwave for 5-7 minutes, stirring occasionally. Let stand until sauce thickens.

The garlic and onion is optional, of course. I do it just to add to the taste a little with mine. It's not neccessary. I would also recommend if you have the option to use actual drippings from meats instead of broth to make your gravy as the broth lacks the depth of taste that drippings do.

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PostPosted: Sat Nov 24, 2007 11:14 am 
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White Gravy

This gravy is what you commonly have on things like chicken fried steak, fried chicken or with french fries(yes, french fries... it's delicious, try it if you haven't)

Ingredients:
    4 cups whole milk
    1 cup cream
    1/2 cup butter
    1/4 cup flour
    1/8 cup diced chives
    1/4 cup finely chopped onion
    1 tablespoon salt (to taste)
    1 tablespoon pepper
    3 chopped cloves of garlic
    a pinch of sage


Directions:
In a large saucepan cook onions, chives, and garlic in the butter until onions are translucent. DO NOT BURN BUTTER.

Add flour; stir for about a minute. Quickly whisk in milk and cream. Add salt and pepper to taste.

Whisk gravy constantly until it becomes thick and creamy.

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PostPosted: Sat Nov 24, 2007 11:16 am 
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Brown gravy from drippings

Ingredients:
    2 tablespoons pan drippings
    2 tablespoons all-purpose flour
    1 cup milk
    1 cup water
    salt and pepper to taste


Directions:
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

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PostPosted: Sat Nov 24, 2007 11:18 am 
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It's time for another cooking lesson with helpful advice from your host - B4UTRUST.

On the subject of gravy: When it comes time to prepare this traditional sauce on Thanksgiving Day, even the most practiced home cook can be reduced to, well, gravy. Perhaps that's because making gravy feels like a test - as if the results somehow measure our proficiency in the kitchen. Or that we think whisking up gravy should be child's play, although our own experiences have proved otherwise. Too proud to admit defeat, we improvise each year, following what we remember of Grandma's technique, and either end up with so-so gravy or with good results without quite knowing why.

So what happens when you're finishing up at the stove as the family waits at the table in anticipation of a delicious meal and you find that your gravy falls short of expectations? Here are some simple solutions to six common problems.

Troubleshooting Tips
1. If it seems greasy, use a fat separator to eliminate the problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon.

2. If it's chalky or doughy tasting, make sure the flour has been cooked long enough: When flour is added to the pan drippings or butter, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you're almost finished, turn up the heat to maintain a rapid simmer for several minutes; thin it again with more stock or water if necessary.

3. If the gravy has lumps, strain it just before serving, using a fine sieve; discard any solids.

4. If the gravy is too thin, simmer it over medium-high heat, allowing the liquid to reduce. If it is still too thin, add a beurre manie: Make a paste of equal parts flour and softened unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.

5. If it's too thick, gradually whisk a little stock or water into the gravy until it reaches the desired consistency.

6. If it lacks flavor, adjust the seasoning as necessary with coarse salt and freshly ground pepper. If you use canned stock instead of homemade, the gravy might lack depth of flavor. Homemade stock, even made with chicken rather than turkey, will produce a superior gravy, so it's worth the effort.

This has been another lesson in cooking with your host - B4UTRUST

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PostPosted: Sat Nov 24, 2007 11:31 am 
Pleasure Kitten Foreman
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You can also make White Gravy like this, just don't brown the flour.

B4UTRUST wrote:
Brown gravy from drippings

Ingredients:
    2 tablespoons pan drippings
    2 tablespoons all-purpose flour
    1 cup milk
    1 cup water
    salt and pepper to taste

Directions:
Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.

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PostPosted: Wed Nov 28, 2007 8:30 pm 
Dance Puppets Dance
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With the holidays coming up, I thought I would post up some holiday recipes of the traditional variety. For some of the older people here this may not be useful, but for some of the college students or younger people just starting out, maybe the first or second christmas away from home without the traditional foods of Mom and Dad's house it might be good. As always, I'm open to suggestions and requests, so let me have them.

A traditional roasted turkey with fresh herbs

Ingredients:
    1 fresh or frozen (thawed) whole turkey
    6-8 whole fresh sage leaves
    2 tsp. fresh thyme leaves
    1-2 tsp. poultry seasoning
    1 1/2 tsp. salt
    1/2 tsp. coarsely ground black pepper
    1 1/2 C poultry stock


Directions:
Remove giblets and neck from turkey, reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Gently loosen skin from the turkey breast without totally detaching skin and carefully place fresh herbs under the skin. Replace skin. Stuff turkey of desired.

Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper and poultry seasoning. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Pour poultry stock into bottom of pan.

Roast turkey in a pre-heated, 325° F. oven. To determine the approximate amount of time needed for cooking, check out my Turkey Roasting Chart. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Use the giblets for a nice gravy(recipe above)


Turkey Cooking Advice:
1. Do not roast the turkey in a oven temperature lower than 325° F. Poultry should be roasted at 325° F. or higher to avoid potential food safety problems.

2. Do not roast the turkey in a brown paper grocery bag. Present day grocery bags may be made of recycled materials and are not considered safe for food preparation.

3. Do use a meat thermometer (available at most grocery stores and kitchen shops) to determine the correct degree of doneness. Turkey is done when meat in the thigh reaches 180°F or (meat in the breast in finished at 170°F.

That said, here is an approximate turkey roasting timetable.
Unstuffed Turkey
8 to 12 pounds -- 2 3/4 to 3 hours
12 to 14 pounds -- 3 to 3 3/4 hours
14 to 18 pounds -- 3 3/4 to 4 1/4 hours
18 to 20 pounds -- 4 1/4 to 4 1/2 hours
20 to 24 pounds -- 4 1/2 to 5 hours

Stuffed Turkey
8 to 12 pounds -- 3 to 3 1/2 hours
12 to 14 pounds -- 3 1/2 to 4 hours
14 to 18 pounds -- 4 to 4 1/4 hours
18 to 20 pounds -- 4 1/4 to 4 3/4 hours
20 to 24 pounds -- 4 3/4 to 5 1/4 hours

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PostPosted: Wed Nov 28, 2007 8:31 pm 
Dance Puppets Dance
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Traditional Herb Stuffing or Dressing

Ingredients:
    1/2 C butter
    1 med onion, chopped
    2 stalks celery, chopped
    4-6 cloves garlic, minced
    2 tsp. salt
    1 tsp. thyme
    1 tsp. rosemary
    1 tsp. sage
    1 tsp. black pepper
    1/2 tsp. savory
    1 T dried parsley
    1 tablespoon poultry seasoning
    8 C stale bread,broken into one-inch pieces
    about 3 C poultry stock


Directions:
Melt butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and stock and mix well.

To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing. Bake remaining dressing in a dish as outlined below.

To bake dressing in pan: Preheat oven to 350°F. Butter a 15 x 10 inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

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