September 21st, 2006 by alice
Tags: Basil, Buttermilk, Dressing, Potato, Salad
INGREDIENTS
- 1 1/3cups lightly packedfresh basil leaves
- 1cupfat-free buttermilk
- 1/2cupreduced-calorie mayonnaise
- 1/2teaspoongarlic powder
- 1teaspoonsalt
- cracked black pepper
- 4 1/2lbs unpeeled roundsmall red potatoes
- 1cup slicedgreen onions(use less if you like)
DIRECTIONS
- Combine first 3 ingredients in container of blender.
- Process until basil is finely chopped.
- Pour mixture into a small bowl.
- Add salt, garlic powder and freshly cracked black pepper.
- Place potatoes in a large Dutch oven.
- Cover with water and bring to a boil.
- Parially cover, reduce heat, and simmer 25 minutes until tender.
- Drain and let cool.
- Cut each potato in half crosswise, cut each half into 4 wedges.
- Place potato wedges in large bowl.
- Pour basil mixture over and add green onions.
- Toss gently to coat.
- Cover and chill for at least 2 hours.
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September 21st, 2006 by alice
Tags: Breast, Herbed, Turkey
INGREDIENTS
- 1/2cupbutter
- 1/4cuplemon juice
- 2tablespoonssoy sauce
- 2tablespoons finely choppedgreen onions
- 1tablespoonrubbed sage
- 1teaspoondried thyme
- 1teaspoondried marjoram
- 1/4teaspoonpepper
- 1whole bone-inturkey breast(5 1/2-6lbs.)
DIRECTIONS
- In a small saucepan,combine all the ingredients (except turkey) and bring to a boil.
- Remove from heat.
- Place turkey in shallow roasting pan.
- Baste with butter mixture.
- Bake uncovered at 325 degrees or until meat thermometer reaches 170 degrees.
- Baste every 20 minutes.
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September 21st, 2006 by alice
Tags: How, Roast, Turkey
INGREDIENTS
- 1gallon coolwater
- 3/4cup mortonkosher salt or1 cup diamond crystalkosher salt or1/2 cuptable salt
- 1/2cupbrown sugar
DIRECTIONS
- Mix in a plastic container or stockpot until dissolved.
- Makes 1 gallon of brining solution.
- Salinity differs!
- Determine the amount of brine needed to cover a 12-14 pound whole turkey.
- Tips: Start brining method the day before you plan to cook the turkey.
- Use a fresh or completely thawed turkey.
- Wash the bird inside and out and remove the giblet bag and neck.
- (Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
- Place the turkey in the brine solution, breast down.
- Cover and chill for 6 to 8 hours.
- If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
- Remove the turkey from brine, rinse inside and out under cold running water.
- Pat dry with paper towels.
- Preheat oven to 350 degrees.
- Place turkey on shallow roasting pan.
- Tie legs together and tuck wings underneath the bird.
- Coat the skin with butter or olive oil.
- Cover the breast loosely with aluminum foil.
- Add 1 cup water to bottom of pan.
- Cooking time will vary depending on the size of the turkey.
- Check the wrapper to see how much the turkey weighs and determine the approx.
- cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
- During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
- When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
- Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
- Add 15 minutes for each additional pound.
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September 21st, 2006 by alice
Tags: Dip, Dried, Sun, Tomato
INGREDIENTS
- 8sun-dried tomatoes packed in oil
- 1/4cupfresh parsley, chopped
- 1 1/2tablespoonsfresh chives, chopped
- 2teaspoonsfresh lemon juice
- 1teaspoonred wine vinegar
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 2clovesgarlic, finely chopped
- 3/4cupplain yogurt
- 3/4cupsour cream
DIRECTIONS
- Drain tomatoes but do not rinse.
- Place all ingredients except yogurt and sour cream in a food processor (or blender) and process until smooth.
- Remove tomato mixture from food processor and stir in yogurt and sour cream.
- Chill before serving.
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September 21st, 2006 by alice
Tags: Bean, Casserole, Navy, Steak
INGREDIENTS
- 2lbsround steaks, cut into 1 inch cubes
- 2tablespoonsvegetable oil
- 2cups cooked but still firmnavy beans
- 1 (16 ounce)cantomatoes
- salt and pepper
- 2cups slicedonions
- 1/2cupbrown sugar, firmly packed
- 5slicesbacon
DIRECTIONS
- In a large frying pan,cook round steak in oil until browned; add beans, tomatoes, and salt and pepper to taste; cover and simmer for 10 minutes.
- Spoon half of the mixture into a 2-quart casserole; spread onions over the bean mixture, then sprinkle with half the brown sugar.
- Add remaining half of bean mixture, sprinkle with remaining sugar.
- Lay strips of bacon over the top.
- Bake, uncovered, in a 325° oven for about 1 hour.
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