LSMoreno
10-24-2007, 03:41 PM
Turkey Adobo
To season each 4 pounds worth of turkey, mix the following ingredients:
½ tablespoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground oregano
2 large garlic cloves, minced
1 tablespoon olive oil
½ tablespoon vinegar
¼ cup freshly squeezed orange juice
Thaw the turkey, unwrapped, in the lower part of the refrigerator, from 2 to 4 days, depending on its size. Rinse bird inside and out with cold running water and pat dry with paper towel.
Thoroughly mix seasonings above and rube the turkey inside and out with mixture. Carefully lift the skin of the turkey breast and legs and rub with some of the mixture. It is best to season the turkey the night before cooking so seasonings can penetrate deep into the meat.
NOTE: I inject the marinade throughout the entire turkey, focusing on the breast meat. I then rub the remaining marinade on the turkey.
Golden Pan Gravy
Scrape turkey roasting pan to loosen brown bits; tilt pan and pour off fat and pan liquid into 4-cup glass measure; let stand until fat rises to surface. SKIM off 3 tablespoons fat from liquid and place in 2-quart saucepan; skim off and discard remaining fat. Add enough water to liquid to measure 3 cups; set aside. SET sauce pan with fat over medium heat; stir in 3 tablespoons all-purpose flour until melted and smooth; cook and stir 2 minutes until mixture in golden. ADD reserved liquid gradually, stirring; bring to boil, stirring constantly. Reduce heat to low; simmer 5 minutes longer. SEASON with salt and freshly ground black pepper before serving.
Makes about 3 cups.
Country Cornbread Dressing
6 Tablespoons butter or margarine
1 large onion, chopped, about 2 cups
1 medium size rib celery, chopped, about ½ cup
1 8-inch square pan cornbread, prepared from mix or favorite recipe, enough crumbled to make 4 cups
5 2-inch baking powder biscuits, homemade or store-bought, crumbled, about 2 cups
4 large eggs, lightly beaten
1 tablespoon chopped fresh sage leaves or 1 ½ teaspoons dried
1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried
2 teaspoons poultry seasoning
Salt and freshly ground black pepper, to taste
1 ¾ cups homemade chicken stock or on 13 ¾ oz. can chicken broth
Heat oven to 350º F. MELT 4 tablespoons butter in 4-quart saucepan over medium heat; add onions and celery; cook 6 to 8 minutes, stirring occasionally until tender. Remove from heat; let cool slightly. STIR in the crumbled cornbread and biscuits, eggs, sage, thyme, poultry seasoning, salt, pepper, and enough chicken broth just to thoroughly moisten. MELT remaining 2 tablespoons butter in 13 X 9 X 22-inch baking dish in oven; spoon dressing mixture into dish. Bake, uncovered, about 45 minutes until golden brown.
Makes 8 to 10 servings.
PUMPKIN CHEESECAKE
Crust (recipe follows)
4 (8-ounce) packages cream cheese, softened (can use reduced-fat)
1/4 cup firmly packed brown sugar
3 eggs (or 2 eggs plus 2 egg whites)
2 tablespoons flour
1 (30-ounce) can pumpkin pie mix (see note)
1/4 cup chopped pecans or walnuts
Maple syrup
Pecans and whipped cream (or mixture of whipped topping and nonfat vanilla yogurt) for garnish
Preheat oven to 325 degrees. Make Crust. Unwrap cheese and place in a microwave-safe dish. Soften cheese in microwave at medium (50 percent) power 2 minutes. Beat cheese in large bowl until fluffy. Gradually add sugar. Add eggs, 1 at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in pecans. Pour into Crust.
Bake 1 hour and 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cheesecake will not crack on top. Brush top with maple syrup. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream. Makes 10 to 12 slices.
Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs, use 1/4 cup flour and add 2 teaspoons pumpkin pie spice.
Crust
3/4 cup graham cracker crumbs
3 tablespoons melted butter or margarine
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts (optional)
Grease a 9-inch springform pan, or coat with nonstick cooking spray. Combine crumbs, butter, cinnamon, sugar and pecans. Line bottom and partly up sides of pan; refrigerate until ready to add filling.
To season each 4 pounds worth of turkey, mix the following ingredients:
½ tablespoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground oregano
2 large garlic cloves, minced
1 tablespoon olive oil
½ tablespoon vinegar
¼ cup freshly squeezed orange juice
Thaw the turkey, unwrapped, in the lower part of the refrigerator, from 2 to 4 days, depending on its size. Rinse bird inside and out with cold running water and pat dry with paper towel.
Thoroughly mix seasonings above and rube the turkey inside and out with mixture. Carefully lift the skin of the turkey breast and legs and rub with some of the mixture. It is best to season the turkey the night before cooking so seasonings can penetrate deep into the meat.
NOTE: I inject the marinade throughout the entire turkey, focusing on the breast meat. I then rub the remaining marinade on the turkey.
Golden Pan Gravy
Scrape turkey roasting pan to loosen brown bits; tilt pan and pour off fat and pan liquid into 4-cup glass measure; let stand until fat rises to surface. SKIM off 3 tablespoons fat from liquid and place in 2-quart saucepan; skim off and discard remaining fat. Add enough water to liquid to measure 3 cups; set aside. SET sauce pan with fat over medium heat; stir in 3 tablespoons all-purpose flour until melted and smooth; cook and stir 2 minutes until mixture in golden. ADD reserved liquid gradually, stirring; bring to boil, stirring constantly. Reduce heat to low; simmer 5 minutes longer. SEASON with salt and freshly ground black pepper before serving.
Makes about 3 cups.
Country Cornbread Dressing
6 Tablespoons butter or margarine
1 large onion, chopped, about 2 cups
1 medium size rib celery, chopped, about ½ cup
1 8-inch square pan cornbread, prepared from mix or favorite recipe, enough crumbled to make 4 cups
5 2-inch baking powder biscuits, homemade or store-bought, crumbled, about 2 cups
4 large eggs, lightly beaten
1 tablespoon chopped fresh sage leaves or 1 ½ teaspoons dried
1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried
2 teaspoons poultry seasoning
Salt and freshly ground black pepper, to taste
1 ¾ cups homemade chicken stock or on 13 ¾ oz. can chicken broth
Heat oven to 350º F. MELT 4 tablespoons butter in 4-quart saucepan over medium heat; add onions and celery; cook 6 to 8 minutes, stirring occasionally until tender. Remove from heat; let cool slightly. STIR in the crumbled cornbread and biscuits, eggs, sage, thyme, poultry seasoning, salt, pepper, and enough chicken broth just to thoroughly moisten. MELT remaining 2 tablespoons butter in 13 X 9 X 22-inch baking dish in oven; spoon dressing mixture into dish. Bake, uncovered, about 45 minutes until golden brown.
Makes 8 to 10 servings.
PUMPKIN CHEESECAKE
Crust (recipe follows)
4 (8-ounce) packages cream cheese, softened (can use reduced-fat)
1/4 cup firmly packed brown sugar
3 eggs (or 2 eggs plus 2 egg whites)
2 tablespoons flour
1 (30-ounce) can pumpkin pie mix (see note)
1/4 cup chopped pecans or walnuts
Maple syrup
Pecans and whipped cream (or mixture of whipped topping and nonfat vanilla yogurt) for garnish
Preheat oven to 325 degrees. Make Crust. Unwrap cheese and place in a microwave-safe dish. Soften cheese in microwave at medium (50 percent) power 2 minutes. Beat cheese in large bowl until fluffy. Gradually add sugar. Add eggs, 1 at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in pecans. Pour into Crust.
Bake 1 hour and 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cheesecake will not crack on top. Brush top with maple syrup. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream. Makes 10 to 12 slices.
Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin, increase sugar to 1 1/2 cups, use 5 eggs, use 1/4 cup flour and add 2 teaspoons pumpkin pie spice.
Crust
3/4 cup graham cracker crumbs
3 tablespoons melted butter or margarine
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts (optional)
Grease a 9-inch springform pan, or coat with nonstick cooking spray. Combine crumbs, butter, cinnamon, sugar and pecans. Line bottom and partly up sides of pan; refrigerate until ready to add filling.