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very useful thread ty hunny… i havnt really looked at it before…i do enjoy cooking so i will try out some of your recipes xx
Traditional Roast Turkey with Festive Stuffing
Serves 8Ingredients:
12 lb. (5.4kg) turkey, oven ready
1 onion, large
3 tbsps. oil
salt and ground black pepper
one and a half pints (825ml) turkey stock
festive stuffing
8 oz. cocktail sausages
Cooking Instructions:
Wipe the turkey inside and out, remove any giblets, and dry with kitchen paper
Take enough of the festive stuffing mixture to nearly fill the neck cavity of the turkey, then replace the neck flap
Shape the rest of the stuffing into balls
Peel the onion and place in the body cavity of the turkey then tuck the turkey wing tips under the body to secure the flap
Tuck the ends of leg bones into the body cavity or secure them with elastic bands
Place the turkey in a large roasting tin and pour the stock around it
Brush the turkey with oil, season then cover loosely with greased foil
Cook in a pre-heated oven (350F, Gas Mark 4, 180C) fro three hours
Remove the foil and baste the turkey
Arrange the stuffing balls around the turkey and cook for a further 45 minutes, basting occasionally
Also place the cocktail sausages in a tin and bake at the bottom of the oven for the last 40 minutes of roasting time
Test the turkey with a skewer to see if cooked, then transfer to a warmed serving plate, arranging stuffing balls and sausages around it
Cover with foil and leave for 10 minutes before carving
Turkey Stir-Fry
Ingredients:
4 oz. (100g) boneless Turkey breast, sliced into bite-sized pieces
1 red pepper, de-seeded and sliced
4 spring onions, sliced
1 tbsp tomato ketchup
1 tbsp. soy sauce
1-2 tbsps. cider vinegar
1 clove of garlic, peeled and chopped
Cooking Instructions:
‘Dry-fry’ the garlic and the white parts of the onions for about 2 minutes
Add the Turkey breast and stir -fry for another 3 minutes
Add the red pepper and continue to stir-fry until the turkey is cooked
Mix together the ketchup, soy sauce and vinegar before adding to the Turkey stir-fry
Stir well adding the green part of the onion before serving
Caribbean Turkey and Pineapple
Serves 2Ingredients:
10 oz. (250g) Turkey, cubed
4 oz. (100g) mushrooms, sliced
4 oz. (100g) onions, finely chopped
4 oz. (100g) pineapple cubes in natural juice
quarter pint (150 ml) chicken stock
quarter pint (150 ml) tomato juice
Cooking Instructions:
‘Dry’ fry’ the Turkey and onions, (fry in a non-stick pan with no fat but use a spoonful of water if the onion begins to stick) until the Turkey is sealed and the onions are soft
Add the rest of the ingredients and simmer for 20-25 minutes
Serve with brown rice
TEX-MEX TURKEY CHILI -Serves:6
Ever think of making chili with that leftover turkey?? Cooking
Light did and this lo cal recipe is surprisingly good and
when prepared in the microwave it couldn’t be easier.1 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup waterCombine onion, garlic, and oil in a 2 quart glass measure.
Cover and microwave at high 3 minutes or until onion is tender,
stirring every minute.
Add chili powder and next four ingredients; stirring well.
Microwave, uncovered, at high 6 to 9 minutes or until slightly
thickened, stirring mixture every 3 minutes.
Add remaining ingredients; stir well. Microwave, uncovered, at
high 6 minutes or until thoroughly heated. Yield: 6 cups (about
187 calories per 1-cup serving)TURKEY-MUSHROOM SOUP
This is a good comfort soup. Excellent for
those chilly days.4 cups sliced mushrooms
1/2 cup chopped onion
1/2 cups each sliced carrots & celery
2 cloves garlic, minced
2 Tbsp margarine
2 Tbsp all-purpose flour
1/4 tsp salt
1/8 tsp dried whole thyme
1/8 tsp dried whole marjoram
1/2 cup skim milk
1 Tbsp dry sherry
1 egg yoke, lightly beaten
1 (10 oz) can chicken broth
1 cup cubed cooked turkey
1/3 cup cooked regular rice
1 Tbsp diced pimentoCombine mushrooms, onion, celery, carrots, garlic and
margarine in a 2-quart casserole; microwave, uncovered at
high for 6 to 7 minutes, stirring after 3 minutes.
Add flour, salt, thyme, and marjoram; stir well. Add
milk and remaining ingredients, stirring well. Microwave,
uncovered at high 6 to 9 minutes or until slightly
thickened, stirring every 2 minutes. Yields about 5 cups.My cooking abilities are limited to under 5 ingrediants.
Cheeseburger Pasta
Prep/Cook Time: 20 minutes
Serves: 4Ingredients:
1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s® Condensed Cheddar Cheese Soup
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
1 1/2 cups water
2 cups uncooked medium shell pastaDirections:
COOK beef in skillet until browned. Pour off fat.
ADD soups, water and pasta. Heat to a boil. Cook over medium heat 10 min. or until done, stirring often.See – How easy is that :P
nice to see some other sugestions :D
You are welcome angel babe!
Good thread. 8)
New Year’s Food Traditions
Eating noodles at midnight is customary at Buddhist temples in Japan.
A German/Pennsylvania Dutch tradition is to eat pork and sauerkraut on New Year’s day for good luck.
It is a Cuban tradition to eat 12 grapes at the stroke of midnight. The 12 grapes signify the last twelve months of the year.
German folklore says that eating herring at the stroke of midnight will bring luck for the next year.
Eating pickled herring as the first bite of the New Year brings good luck to those of Polish descent.
In the southern United States, it is believed eating black eyed peas on New Year’s eve will bring luck for the coming year.
Also from the south comes the custom of eating greens such as cabbage, collard greens, mustard greens, kale or spinach to bring money.
One more from the Southerners: eating cornbread will bring wealth.
The Southern custom of eating greens can be found in other cultures as well, although the cabbage can take many forms, such as sauerkraut or even kimchee.
In the Philippines, it is important to have food on the table at midnight in order to insure an abundance of food in the upcoming year.
Boiled Cod is a New Year’s Eve must in Denmark.
Olie Bollen a donut-like fritter is popular in Holland for New Year.
Black-eyed peas, fish, apples, and beets are eaten for luck at the Jewish New Year’s celebration (not celebrated on Jan 1).
Interesting stuff!
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