Click here for a larger picture of RuthAnne's Shortcake
12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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Brined, Herb Roasted Turkey
6
Turkey American
Thanksgiving Christmas Marinade Bake Advance Main Dish Turkey American
Brine:
1 cup t
1 cup wn sugar
2 nges, quartered
2 ons, quartered
6 sprigs me
4 sprigs emary
1 (10 to 12-pound) key
1 large nge cut into 1/8ths
4 tablespoons unsalted ter at room temperature
Salt and per
1 large yellow on cut into 1/8ths
1 stalk ery cut into 1-inch pieces
1 large rot cut into 1-inch pieces
2 leaves
2 sprigs me
2 sprigs emary
1/2 bunch e
3 or 4 sprigs sley
1 1/2 to 2 cups cken or turkey stock for basting
key Broth:
1 tablespoon etable oil
Reserved key neck and giblets
1 large rot coarsely chopped
1 on, coarsely chopped
1 large ery stalk coarsely chopped
1 small leaf
3 cups turkey stock cken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups key broth
1 cup dry te wine
4 tablespoons unsalted ter
1/4 cup -purpose flour
Salt and freshly ground ck pepper
For the Brine: Directions To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Slice and serve guests with desired sides.
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Turkey American
Thanksgiving Christmas Marinade Bake Advance Main Dish Turkey American
Brine:
1 cup t
1 cup wn sugar
2 nges, quartered
2 ons, quartered
6 sprigs me
4 sprigs emary
1 (10 to 12-pound) key
1 large nge cut into 1/8ths
4 tablespoons unsalted ter at room temperature
Salt and per
1 large yellow on cut into 1/8ths
1 stalk ery cut into 1-inch pieces
1 large rot cut into 1-inch pieces
2 leaves
2 sprigs me
2 sprigs emary
1/2 bunch e
3 or 4 sprigs sley
1 1/2 to 2 cups cken or turkey stock for basting
key Broth:
1 tablespoon etable oil
Reserved key neck and giblets
1 large rot coarsely chopped
1 on, coarsely chopped
1 large ery stalk coarsely chopped
1 small leaf
3 cups turkey stock cken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups key broth
1 cup dry te wine
4 tablespoons unsalted ter
1/4 cup -purpose flour
Salt and freshly ground ck pepper
For the Brine: Directions To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. Slice and serve guests with desired sides.
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Broccoli and Cheddar Soup
4 Servings
Broccoli American
Kid Friendly Vegetables Soup Broccoli American
1 tablespoon ve oil
1 medium on chopped
1/4 cup All purpose ur
1/2 teaspoon t
1/4 teaspoon Dried me
1/8 teaspoon meg
2 cups k
1 large bunch ccoli chopped in 1 inch pieces
1 1/2 cups ddar cheese shredded
1 cup Chicken illon
In a 4 quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg, and ? teaspoon pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, 1 ? cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes. In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each with coarsely ground pepper.
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Broccoli American
Kid Friendly Vegetables Soup Broccoli American
1 tablespoon ve oil
1 medium on chopped
1/4 cup All purpose ur
1/2 teaspoon t
1/4 teaspoon Dried me
1/8 teaspoon meg
2 cups k
1 large bunch ccoli chopped in 1 inch pieces
1 1/2 cups ddar cheese shredded
1 cup Chicken illon
In a 4 quart saucepan, heat olive oil over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt, thyme, nutmeg, and ? teaspoon pepper; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, 1 ? cups water; add broccoli and heat to boiling over high heat. Reduce heat to low; cover and simmer until broccoli is tender, about 10 minutes. In blender at low speed with center part of cover removed to allow steam to escape, blend broccoli mixture in small batches until very smooth. Pour pureed soup into large bowl after each batch. Return soup to saucepan; heat to boiling over high heat, stirring occasionally. Remove saucepan from heat; stir in cheese until melted and smooth. Sprinkle each with coarsely ground pepper.
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Dad's Shrimp Pasta
6 Servings
Shrimp Cajun
Saute Main Dish Shrimp Cajun
4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l
Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.
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Shrimp Cajun
Saute Main Dish Shrimp Cajun
4 pounds imp peeled and de-veined
1/2 stick ter
1/2 cup ve oil
1/4 cup l pepper
1/4 cup ons
en onion tops and bottoms
sley to taste
2 tablespoon lic minced
1 teaspoon il
1 teaspoon t
1/2 teaspoon ery salt
1 spoon Lea and Perrins
1 1/2 tablespoon ck pepper
1 1/2 tablespoon Tony's
1/2 teaspoon Dried gano
1/2 teaspoon Dried me
4 tablespoon mesan romano cheese
1/8 cup ur add more if you desire more thickness
1 can (14 oz) cken broth (can use shrimp stock as a substitute)
1/2 teaspoon Liquid crab l
Melt butter and olive oil in saucepan. Add bell peppers, onions, green onions, parsley and garlic. Cook over medium-low heat until vegetables are tender. Then add the remaining seasonings and allow to cook for at leat 10 miumtes. Add shrimp. Cook until shrimp are done. Serve over angel hair pasta.
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GRILLED FLANK STEAK
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4 Servings
BEEF AMERICAN
SALT PEPPER Grill suprisingly easy to prepare Summer BEEF AMERICAN
1 SALT AND PER
BEFORE YOU HEAT UP YOUR GAS GRILL MAKE SURE YOU CLEAN AND THEN WIPE A LITTLE CANOLA OIL ON THE GRIDS. TURN HEAT TO MEDIUM. 2 LB BEEF FLANK STEAK -AKA OUTSIDE/INSIDE (INSIDE IS A LITTLE MORE TENDER) FLANK STEAK. BUTCHERS ALSO NAME THIS CUT - ARGENTIAN, OR PHILIDELPHIA STEAK, ETC. SEASON YOUR MEAT WITH ONLY SALT AND PEPPER. (NO NEED TO MARINADE AHEAD OF TIME EITHER.) PLACE ON HOT GRILL AND WATCH CAREFULLY NOT TO BURN. APPROXIMATELY 4-6 MINUTES EACH SIDE. TAKE OFF GRILL, WAIT TO COOL SLIGHTLY AND CUT AT AN ANGLE (ACROSS THE GRAIN FOR TENDERNESS.) AFTER YOUR STEAK IS COOKED PERFECTLY YOU MAY PLAY AROUND WITH WHAT EVER KIND OF SAUCE YOU WANT TO...IT'S THAT SIMPLE--ENJOY!
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4 Servings
BEEF AMERICAN
SALT PEPPER Grill suprisingly easy to prepare Summer BEEF AMERICAN
1 SALT AND PER
BEFORE YOU HEAT UP YOUR GAS GRILL MAKE SURE YOU CLEAN AND THEN WIPE A LITTLE CANOLA OIL ON THE GRIDS. TURN HEAT TO MEDIUM. 2 LB BEEF FLANK STEAK -AKA OUTSIDE/INSIDE (INSIDE IS A LITTLE MORE TENDER) FLANK STEAK. BUTCHERS ALSO NAME THIS CUT - ARGENTIAN, OR PHILIDELPHIA STEAK, ETC. SEASON YOUR MEAT WITH ONLY SALT AND PEPPER. (NO NEED TO MARINADE AHEAD OF TIME EITHER.) PLACE ON HOT GRILL AND WATCH CAREFULLY NOT TO BURN. APPROXIMATELY 4-6 MINUTES EACH SIDE. TAKE OFF GRILL, WAIT TO COOL SLIGHTLY AND CUT AT AN ANGLE (ACROSS THE GRAIN FOR TENDERNESS.) AFTER YOUR STEAK IS COOKED PERFECTLY YOU MAY PLAY AROUND WITH WHAT EVER KIND OF SAUCE YOU WANT TO...IT'S THAT SIMPLE--ENJOY!
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RuthAnne's-Shortcake
Click here for a larger picture of RuthAnne's Shortcake
12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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12 Servings
Flour Dessert
Flour Dessert
1 cup rtening (butter flavored is best)
1/2 cup ar
2 cup ur
4 teaspoons ing powder
1/2 teaspoon t
2/3 cup k
Preheat oven to 450 degrees. Cream shortening and sugar. Stir in flour, baking powder and salt. Add milk and blend just until milk is absorbed. Drop dough onto ungreased baking sheet ending up with 12 cakes. Press the cakes slightly to about 2 1/2 to 3 inches in diameter. Bake 10 - 12 minutes. To Serve: Cool slightly, slice in half and add butter. Top with fresh strawberries and whipped cream. Enjoy!
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Smoky Sausage Chili
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6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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6 Servings
Ground Beef Mexican
Quick Main Dish Mexican Ground Beef Dinner Winter Spicy (Hot)
1 pound Lean ground meat
1 large on chopped
1 tablespoon li powder
1 tablespoon Ground in
1/2 pound Smoked sage
1 can (12 oz) Kidney ns or Ranch Style beans
1 cup Pace's picante sauce
1 cup V-8 vegetable juice
1 8 ounce can ato sauce
Brown ground meat with onion in large sauce pan or dutch oven. Sprinkle chili powder and cumin over meat while cooking and stirring for about 2 minutes. Slice and quarter the smoked sausage. Add remaining ingredients and bring to a boil. Reduce and simmer uncovered for 20 minutes. Add a little water if it gets too thick.
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