Category Archives: Recipes

PREPARING A TURKEY

Leave a reply

PREPARING A TURKEY
Thawing
Two common methods of thawing a frozen turkey are the refrigerator method and the cold water method. To properly and safely thaw a turkey, the refrigerator method is recommended. If time is limited (although the cold water method is not recommended); the cold water method is preferred over the temptation of thawing the turkey at room temperature. Thawing turkey at room temperature or in warm water promotes the rapid growth of bacteria.
Refrigerator Thawing
Placing a frozen turkey in the refrigerator is the best and safest method for thawing. The turkey should be kept in its original wrapper during the thawing process. Thawing the bird in the refrigerator may take a long time, especially if the turkey is a large size, but it is absolutely the safest method for thawing. 24 hours defrosting time for every 5 pounds is needed to properly thaw the turkey. This time may vary because of the individual temperature settings of different refrigerators. Also, thawing a turkey in a refrigerator with glass shelves may require a longer thawing time than a refrigerator with wire shelves.
Refrigerator Thawing Time
8 to 12 pound
frozen turkey 13 to 16 pound
frozen turkey 17 to 20 pound
frozen turkey 21 to 24 pound
frozen turkey
Allow 2 to 3 days Allow 3 to 4 days Allow 4 to 5 days Allow 5 to 6 days
Cold Water Thawing
As with thawing in the refrigerator, keep the bird in its original wrapper and immerse in cold water. Make sure the water is very cold and if the original wrapper has any punctures or tears in it, place the turkey in another plastic bag and seal. Place the turkey breast side down and completely cover with cold water. Change the water every 30 minutes. Allow at least 30 minutes defrosting time per pound when using the cold water method. Turkey that has been thawed by the cold water method must be cooked immediately.
Cold Water Thawing Time
8 to 12 pound
frozen turkey 13 to 16 pound
frozen turkey 17 to 20 pound
frozen turkey 21 to 24 pound
frozen turkey
Allow 4 to 6 hours Allow 6 to 8 hours Allow 8 to 10 hours Allow 10 to 12 hours

Cleaning the Turkey
• After the turkey has thawed, remove the packaging.
• The neck and the giblets are usually found inside the body cavity. These can be removed and discarded if not being used. If they are to be used, wash with cold water and pat dry with paper towels. Refrigerate the giblets until ready to use.
• Thoroughly wash the turkey inside and out with cold water and pat dry.
• Season with salt and pepper and with any herbs and spices that are desired, this is optional.
• If the turkey is to be stuffed, the stuffing should be inserted into the body cavity just before the bird will be placed in the oven. It is a dangerous practice to stuff the turkey in advance with the idea that time will be saved. Stuffing ahead of time may promote the rapid growth of harmful bacteria. The turkey should be cooked immediately after stuffing.
• Do not overstuff the turkey because the stuffing will expand as it cooks.
• The turkey may be coated with oil or butter to help brown the skin.
Safe Handling Practices
Proper food handling practices must be followed during the preparation of the turkey in order to avoid possible problems with food poisoning.
• The raw turkey, giblets, and their juices should not be allowed to come in contact with any other food item.
• After handling the raw turkey, your hands will be contaminated. Do not touch any other food items and as few surfaces as possible before your hands have been thoroughly washed.
• Cutting boards and utensils must be thoroughly washed after preparing the turkey for the oven.
• Do not place cooked food on the same plate that held the raw food.
• Besides using soap and water for cleaning surfaces, bleach or an antibacterial spray may be used to help kill any organisms that the soap and water missed.
• Do not use a microwave to thaw turkey. Microwaves distribute uneven, therefore unsafe heat.
• Turkey should remain in the original packaging when thawing. If the original packaging has punctures or tears, place the turkey in another leakproof plastic bag and seal it tightly. If the wrapping is damaged, bacteria from the surrounding environment will contaminate the turkey.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE

Leave a reply

MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE
1/2 lb. Sweet Italian sausage (about 3 links)
2 Tbs. Olive oil
One-half Small yellow onion, cut into small dice
1 medium Carrot, cut into small dice
1 rib Celery, cut into small dice
5 large (or less) Cloves garlic, minced (about 2 Tbs.)
1/8 tsp. Crushed red pepper flakes
To taste Kosher salt
To taste Freshly ground black pepper
6 cups Lower-salt chicken broth
1 lb. 3 oz. can Cannellini or white kidney beans, rinsed and drained,
OR
2 cups Cooked dried beans
1 lb. Kale rinsed, stems removed, leaves torn into bite-size pieces
1 Tbs. Fresh lemon juice (wait to add the lemon until just before serving)
1/2 tsp. Finely grated lemon zest (optional)

Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 Tbs. of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
Add the remaining 1 Tbs. olive oil to the pot, increase the heat to medium high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.

NOTE: This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup’s complex flavors belie the quick cooking time. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better. Crusty cheese toasts make an excellent accompaniment.

Yield: about 10 cups 6 to 8 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
 MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

MINI MUFFINS

Leave a reply

MINI MUFFINS

1/2 RECIPE RECIPE
1 cup 2 cups All-purpose flour (or whole wheat flour)
2 Tbl. 1/4 cup Sugar
1 1/2 tsp. 1 Tbl. Baking powder (I use Rumford)
1/4 tsp. 1/2 tsp. Salt
1/2 cup 1 cup Milk
1/2 egg equiv. 1 Egg (class use egg substitute to equal 1/2 egg)
2 Tbl. 1/4 cup Melted butter
Jam for serving on muffins
Optional Additions (choose one):
1/4 cup 1/2 cup Chopped pecans
1/4 cup 1/2 cup Chopped walnuts
2 Tbl. each 1/4 cup each Chopped nuts and chopped raisins
(Class 18) 36 mini muffin pans

Preheat oven to 400ºF. Coat 3 (class 18) mini muffin cups with cooking spray.

Combine flour, sugar, baking powder and salt in a sifter or a bowl. Mix milk, egg and butter in another bowl; pour into flour mixture. Stir until moistened, 12-15 strokes, scraping the bottom of the bowl. (Batter will still look lumpy.) Add one of the optional ingredients, if desired.

With a 1-ounce scoop or heaping tablespoon, divide mixture among prepared muffin cups, filling 3/4 full.

Bake until golden brown, 12-15 minutes.

Place pans on wire racks; cool for 5 minutes.

Serve warm (if desired, freeze for future use)

Yield: (class 18) 36 mini muffins

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
 MINI MUFFINS BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

MINI ROLL-UP SALAD

Leave a reply

MINI ROLL-UP SALAD
Posted Fri, 11/05/2010 – 19:07
MINI ROLL-UP SALAD
Makes 1 wrap
Preparation Time: 5 minutes

For each wrap or mini roll-up salad you will need:
3 Tbsp Boursin® Garlic & Fine Herbs Light or Laughing Cow Cheese
1 9-10 inch Flour tortilla or vegetable wrap OR large lettuce leaf
1 cup Finely shredded lettuce
1 small Tomato, diced
1/2 small Ripe avocado, thinly sliced
1/4 cup Alfalfa sprouts
1/4 cup Thinly sliced cucumber

For each wrap, spread Boursin over surface of wrap or tortilla or lettuce leaf. Top with lettuce, tomato, avocado, sprouts and cucumber. Starting from one end, tightly roll wrap (if using lettuce, secure with toothpick); cut in half.

TIP: Any flavor Boursin/Laughing Cow cheese can be substituted plus your own favorite toppings. Even the sweeter Boursin flavors would be good on a whole wheat wrap with additions like sliced apple or pear, tomatoes, toasted almonds or walnuts, sliced smoked chicken or turkey breast.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
 MINI ROLL-UP SALAD BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

MINI ROLL-UP SALAD

Leave a reply

MINI ROLL-UP SALAD
Makes 1 wrap
Preparation Time: 5 minutes

For each wrap or mini roll-up salad you will need:
3 Tbsp Boursin® Garlic & Fine Herbs Light or Laughing Cow Cheese
1 9-10 inch Flour tortilla or vegetable wrap OR large lettuce leaf
1 cup Finely shredded lettuce
1 small Tomato, diced
1/2 small Ripe avocado, thinly sliced
1/4 cup Alfalfa sprouts
1/4 cup Thinly sliced cucumber

For each wrap, spread Boursin over surface of wrap or tortilla or lettuce leaf. Top with lettuce, tomato, avocado, sprouts and cucumber. Starting from one end, tightly roll wrap (if using lettuce, secure with toothpick); cut in half.

TIP: Any flavor Boursin/Laughing Cow cheese can be substituted plus your own favorite toppings. Even the sweeter Boursin flavors would be good on a whole wheat wrap with additions like sliced apple or pear, tomatoes, toasted almonds or walnuts, sliced smoked chicken or turkey breast.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
 MINI ROLL-UP SALAD BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

MINI ROLL-UP SALAD

Leave a reply

MINI ROLL-UP SALAD

Makes 1 wrap
Preparation Time: 5 minutes

For each wrap or mini roll-up salad you will need:
3 Tbsp Boursin® Garlic & Fine Herbs Light or Laughing Cow Cheese
1 9-10 inch Flour tortilla or vegetable wrap OR large lettuce leaf
1 cup Finely shredded lettuce
1 small Tomato, diced
1/2 small Ripe avocado, thinly sliced
1/4 cup Alfalfa sprouts
1/4 cup Thinly sliced cucumber

For each wrap, spread Boursin over surface of wrap or tortilla or lettuce leaf. Top with lettuce, tomato, avocado, sprouts and cucumber. Starting from one end, tightly roll wrap (if using lettuce, secure with toothpick); cut in half.

TIP: Any flavor Boursin/Laughing Cow cheese can be substituted plus your own favorite toppings. Even the sweeter Boursin flavors would be good on a whole wheat wrap with additions like sliced apple or pear, tomatoes, toasted almonds or walnuts, sliced smoked chicken or turkey breast.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

Print Recipe
 MINI ROLL-UP SALAD BigOven - Save recipe or add to grocery list Yum
Servings
Servings
Share this Recipe
 

MINI TOFFEE ROLLS

Leave a reply

MINI TOFFEE ROLLS

3 tablespoons Butter, softened
1/4 cup packed Brown sugar
1/2 teaspoon Ground cinnamon
8 teaspoons English toffee bits or almond brickle chips
1 tube (8 ounces) Refrigerated crescent rolls (I use the non-perforated version, makes it easier)
1/2 cup Confectioners’ (powdered) sugar
2 1/4 teaspoons Milk
1/8 teaspoon Vanilla extract

In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.

Separate the tube of crescent dough into four rectangles (If using the non-perforated version – just cut into 4 rectangles); seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.

Cut each into six 1-in. slices; place cut side down into greased 8-in. square baking dish.

Bake at 375° for 14-16 minutes or until golden brown.

In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.

Yield: 2 dozen.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

HALLOWEEN JACK-O-LANTERN FROSTIES

Leave a reply

HALLOWEEN JACK-O-LANTERN FROSTIES

4-6 Navel oranges
1 (8-oz) container Vanilla or plain yogurt
Optional:
Icing tubes or cans of several colors
Mini-marshmallows, silver decors, colored candies, gum drops, green-colored cherries or pineapple
Serrated knife
Grapefruit spoon
Blender
Straws

Cut a thin slice of peel from the bottom of each orange so it will not roll. Slice off the top 1/3 of each orange.

Scoop out the inside with the knife and a grapefruit spoon.

Put the pulp and juice (minus seeds) into the blender.

Add the container of yogurt to the blender and mix well.

Wipe orange dry, decorate each orange shell like a Jack-O-Lantern using tubed frosting and decors. A green gum drop or colored cherry or pineapple makes a good “stem”. Cut a small hole in each “cap” and insert a straw which has been cut in half.

Pour drink from blender into Jack-O-Lantern cups and serve.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

CREEPY HANDS

Leave a reply

CREEPY HANDS

8 cups Popped popcorn
1/2 teaspoon Garlic salt
1/2 teaspoon Seasoned salt
3/4 cup Wheat germ (honey toasted)
As desired Spray olive oil
30 pieces Candy corn

6 Clear plastic food service type gloves
1 Empty spice shaker
6 Twisties (as used for plastic food bags) or tape
Optional:
6 Black spider rings if desired

Place popped corn in large bowl. In a separate dish or empty spice shaker, combine garlic salt and seasoned salt. Spray popped corn, while mixing. Add wheat germ. Mix.

Sprinkle spice combination over the corn and wheat germ mixture.

Place 3 candy corns into each end of each of the glove fingers with the white tips to the ends of the fingers for finger nails.

Fill gloves with popcorn mixture and tie with twisty or close with scotch tape.

If using spider rings, fit over fingers and have fun.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Interactive questions, comments, suggestions, etc. can also be posted on this website.

DRIPPING BLOOD PUNCH

Leave a reply

DRIPPING BLOOD PUNCH

2 cups Pineapple juice
1/2 cup Orange juice
4 Thick slices cucumber
1 cups Ginger ale
As needed Ice
4 Tablespoons Grenadine syrup

Combine pineapple juice and orange juice in large pitcher. Refrigerate until ready to serve.

Cut cucumber slices into shape of vampire fangs (cut wedges out of half of the slice, leaving the remainder of the slice round).

Stir ginger ale into chilled juice mixture.

Fill glasses generously with ice.

Pour punch over ice.

Slowly drizzle 1 tablespoon grenadine over top of each serving.

Garnish each serving with cucumber vampire fangs.

Yield: 4 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
Interactive questions, comments, suggestions, etc. can also be posted on this website.