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Saturday, November 28, 2015

CHOCOLATE NUT CLUSTERS

Once you try this ridiculously easy and delicious dessert, you’ll never want to go back to your more complicated recipes! These chocolate nut clusters are rich and silky, with the perfect amount of crunch to balance everything out. Plus, there’s just the right amount of bite from the salted peanuts, but since the recipe also calls for unsalted, the flavor isn’t overwhelming.
We absolutely love coming up with new and exciting ways to put our slow cooker to good use, and it’s quite possible that this is our favorite slow cooker recipe yet. The result is the perfect bite-sized treat and we didn’t have to slave away to make it! The only downside that we can see so far is that we are very tempted to goggle down all the clusters as soon as possible. If you think this could be you, make sure you’re surrounded by people who will share them with you (or save them for yourself, we won’t say anything)we’re sure you’ll have lots of volunteers!

chocolate ooey gooey cake

While I really enjoyed this chocolatey richness of this dessert, I think “taste wise” the same results can be achieved by simply making brownies or a rich chocolate cake.  However, I will happily taste-test my theory a few more times.


To take and read More, Click the following Link:http://iambaker.net/chocolate-ooey-gooey-cake/

Make your own yellow cake mix from scratch at home

Check out the following recipe for making your own yellow cake mix from home,  and may even be better then the box cake mix you buy...



To take and read more check the following link out...http://iambaker.net/homemade-yellow-cake-mix/

Wednesday, November 25, 2015

Thanksgiving Recipes


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Brine Recipe's:


Thanksgiving recipe's & Video's:
Here are a few different thanksgiving recipe's & video's we hope that you find handy and delicious. And that you and your whole family will take and enjoy and continue to use time and time again for future thanksgivings to come, if you have a favorite of your own please feel free to submit it free of charge for others to try. 
Here is the link to the Step By Step Thanksgiving Recipe Videos: If you would like here is the direct link for some simple Cheesecake Step By Step Video's.  Visit our Dessert Page for some great quick and simple desserts for your Thanksgiving supper or for anytime Here is one more Link for some more simple Holiday Step By Step Video's.




Read more: http://www.cooking-with-us.com/thanksgiving5.php##ixzz3sX4pZoDG

Brown Bag Turkey

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Brown Bag Turkey 

For the Most Juicy Turkey EVER!


INGREDIENTS 

SERVINGS 6-8
1 (18 -20 lb) whole turkey
2 stalks celery (roughly chopped)
1 carrot (roughly chopped)
1 onion (cut into quarters)
3 -4 crushed garlic cloves
olive oil



DIRECTIONS


Take everything out of the turkey. There will be a giblet bag and some other stuff.
Next add vegetables to the inside of the turkey. You dont even have to peel anything. This is easy because the veggies are just for flavor -- you are going to throw them away later.
Take the onion and cut it into quarters.
Chop a nice long carrot.
Do the same with a couple stalks of celery.
Add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.
Throw it all inside the turkey.
Then rub the turkey all over with olive oil -- Make sure the whole bird is covered in olive oil.

Put the turkey in a roasting pan and cover it with a large brown paper bag.
Staple shut. If you have a huge turkey use two paper bags at each end. It wont stick to the bird because of the olive oil.

Sprinkle the bag all over with water.
Place into pre-heated 375 F oven. ON THE MIDDLE RACK.

The bag wont burn because paper burns at 451 and we're at 375 degrees.
The advantage of the brown paper bag over the reynolds cooking bag is that the paper breathes so the turkey ROASTS. In the reynolds bag the turkey STEAMS, giving it a different taste.

Roast for 13-15 minutes per pound.
When you think it's ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesnt touch the bone.
The thermometer should register between 163-170 degrees.
Remove from oven, cut away the bag and remove the basting pan.
Do not throw out the drippings!

To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.
Add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. Cook on low heat and stir and cook and stir.

If it seems it isnt going to be thick enough, add a little more corn starch.

shared with permission: food. com


Read more: http://www.cooking-with-us.com/brownbagturkey.php#ixzz3sX4Vull8

Thanksgiving Turkey with Rub and Gravy Recipe

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Thanksgiving Turkey with Rub and Gravy Recipe

Ingredients

Rub:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder

Turkey:
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
for stock)
Salt and freshly ground black pepper
2 tablespoons olive oil

Gravy:
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper



Directions

Preheat the oven to 325 degrees F.

Mix all of the dry rub ingredients in a small bowl.

Put the turkey on a rack in a roasting pan.

Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.

Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.

Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.

Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.

Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

From Food.com


Read more: http://www.cooking-with-us.com/thanksgivingturkeywithrubandgravyrecipe.php##ixzz3sX4Ehbgg

Tip On Ice Removal From Sidewalks And Driveways

Here is a really simple tip  to prevent ice build up in the future on your front walk or other walk way or surface . Hope that you like and find it useful



Tuesday, November 24, 2015

Guidelines For Brining Turkey


The secret to perfect juicy chicken and turkey is simple - Brine them before cooking!

This is the secret that chefs never tell you about. It's very easy and economical, and requires no special cookware. Brining is like a marinade, as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. Salt changes the structure of the muscle tissue in the meat which allows it to swell and absorb water and flavorings which results in a tender turkey or chicken once cooked.

Who wouldn’t want to eat a tender, moist, and flavorful turkey for their Thanksgiving dinner? Give it a try!
 
brining thanksgiving turkey in a large bucket
Turkey being brined in a large 5-gallon bucket.

 



 

Selecting the Turkey for Brining:

When purchasing a turkey for brining, choose a natural turkey (not a self-basted bird that's been injected with a solution of salt and other flavorings). Look for the words "natural" or "no additives added." Choose a 12- to 20-pound turkey. If the turkey is frozen, thaw according to the package directions before brining.
Remove and discard any leg restraints from the purchased turkey. Remove the giblets from the neck cavity and the neck from the body cavity (save in the refrigerator or freezer for making Perfect Turkey Giblet Gravy. Trim away any large areas of fat or excess skin around the body cavity, and cut off the tail.
Rinse thoroughly, inside and out, and pat dry with paper towels.

Choose a container large enough to hold your turkey and brine mixture, plus it must be able to fit either in your refrigerator or a large cooler.
Your turkey is now ready for brining.



 
Poultry Brine Recipe:

Recipe Type: Poultry and Chicken
Yields: enough for one (1) whole turkey
Prep time: 30 min


Ingredients:
For each gallon of cold water used in the brine, add the following:
3/4 cup coarse kosher salt
3/4 cup granulated sugar
1 cup boiling water
1 gallon cold water
1 tablespoon black pepper


Optional ingredients for flavor:
Apple juice or cider

Bay leaves
Favorite dried herbs and spices (sage, oregano, thyme, basil, cloves, cinnamon, etc.)
Cracked black peppercorns
Lemon or orange slices
Crushed garlic cloves
Beer
Sugar (granulated, brown sugar, or maple syrup)



Equipment Needed:
  • Whole Turkey: A heavy-duty large food-grade plastic, stainless steel, or glass container (5- to 6-gallon). Large brining bags may also be used. Weight with a plate, if necessary, to keep the meat fully covered by the brine. See above How To Refrigerate Poultry During Brining.
  • Chicken: Stainless-steel bowl or re-sealable plastic bag can work as a brining container, as long as the poultry is fully submerged. Weight with a plate, if necessary, to keep the meat fully covered by the brine.

Determine How Much Brine Is Needed:
 
To determine how much brine you'll need, place the poultry (chicken or turkey) to be brined in your chosen container. Add water to cover. Remove the poultry and measure the water.


Brining Directions - How To Make Poultry Brine:

One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt. The amount of brining time is likewise not set in stone. Even a little brining is better than none.

Dissolve salt and sugar in the boiling water. Add it to the cold water; add pepper and stir to combine.
What type of salt to use in brine: Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive. I usually use coarse kosher salt.
A cup of table salt and a cup of kosher salt are NOT equal. Table salt weighs approximately 10 ounces per cup and kosher salt weighs approximately 5 to 8 ounces per cup (depending on the brand). If using kosher salt in a brine, you must use more than 1 cup to achieve the same "saltiness" you would get from 1 cup of table salt. To learn about different types of salt and how to use them, check out the article =Salt - The Spice of Life=.
 


container of saltThis chart shows substitutions for the two most popular brands of kosher (coarse) salt for 1 cup of ordinary table salt (remember without iodine) when brining poultry.
Table Salt (without iodine) - use 1 cup
or
Diamond Crystal Kosher Salt - use 2 cups
or
Morton Kosher Salt - use 1 1/2 cups
 

What flavorings to add to brine:
You can add flavor in all sorts of forms such as herbs and spices. Use brown sugar, honey, or molasses in place of the sugar (some sweetness tends to offset a saltiness the brine might otherwise impart). You can also use apple juice, cider, orange juice, beer, wine, rice wine vinegar, apple cider vinegar, stock, tea, or other liquids to replace some or all of the water. You can also put together decidedly Oriental flavorings with soy sauce or the Japanese rice wine mirin. In other words, be creative with the flavorings!
 



 
Refrigerate Turkey While Brining - Refrigeration is absolutely required during brining:
The main logistical problem with brining is that you need a container that is large enough to submerge your turkey in the brine, but will fit in your refrigerator or cooler. The meat and brine solution must be kept below 40 degrees F. at all times. Since brining does not preserve meat, the turkey and brine must be kept refrigerated at all times.
Refrigerator -  If storing the poultry in the refrigerator during brining, check to make sure that the container will fit in your refrigerator first! A container large enough to hold a whole turkey might be too big for your refrigerator.
Picnic Cooler -  First, choose a cooler that is large enough to keep the turkey completely submerged during the brining process. It is important to thoroughly clean and sanitize the cooler before and after use.
You must keep the poultry and brine cold without diluting the mixture when using a cooler. Put the meat and brine directly in the cooler, then place Ziploc bags filled with ice or reusable gel packs into the brine solution.
Another approach is to put the turkey and brine into a turkey oven roasting bag or brining bags inside the cooler, and then pack ice or gel packs around the bag.
Monitor the temperature of the cooler (using a Digital Thermometer) to make sure it stays below 40 degrees F. at all times.

Turkey Brining Bags:
Use large brining bags. These brining bags are very easy to use and take up less room in your refrigerator or cooler. Bags are sold large enough to hold a 20-pound turkey. Every now and then, turn the bag around and upside down to ensure even brining.
For brining chicken, I use either small brining bags or regular re-sealable plastic bags.

How Long To Brine Poultry:

It is possible to end up with meat that's too salty for your taste. To avoid this, brine on the low end of the time range on your first attempt. You can always brine longer next time, but there's no way to salvage a piece of meat that's been brined too long.
 
Whole Chicken (4 pounds)
4 to 12 hours
Chicken Pieces
1 to 1 1/2 hours
Whole Turkey
1 to 2 days
Turkey Breast
5 to 8 hours
Cornish Game Hens
1 to 2 hours

Do not salt brined poultry before cooking. Cook poultry according to your favorite recipe. Do not overcook your brined poultry. Once brined, the poultry cooks faster, so be careful and use a Meat Thermometer inserted into the thickest part of the meat.



 
Turkey Cooking Techniques:
Thanksgiving TurkeyGuidelines For Roasting a Whole Turkey - Learn how to safely and easily prepare and roast your turkey. Oven-Roasted Turkey Tips.
Cajun Fried Turkey - This way of cooking your turkey is anything but greasy as the deep-frying process seals the outside and the turkey remains incredibly juicy, while the skin gets wonderfully crispy.
Barbecued Turkey - Avoid the mess in your oven and use your barbecue.
Outdoor Turkey Pit Cooking Recipe - Turkey In the Hole Recipe - This style of pit cooking is also know as "Bean Hold Cooking." If you have the time and place to cook your holiday turkey in an outdoor pit, wouldn't this make a great Thanksgiving or Christmas turkey dinner.
Smoked Turkey - Enjoy the delicious smell and taste of the smoked turkey.


Planning your Thanksgiving dinner:
Thanksgiving Day is the time to gather with your friends and family, turn on some football, and enjoy your Thanksgiving meal. Plan ahead and have a wonderful stress-free Thanksgiving dinner:
Thanksgiving Turkey - Do you know that a frozen turkey is fresher than a fresh turkey? Hints and tips on preparing your Thanksgiving turkey.
Thanksgiving Planning - Have a Stress-Free Thanksgiving - The Thanksgiving dinner is a simple meal to prepare. All it takes to pull it off is some advance planning. The best advice is to write down everything you'll do and then prioritize according to your needs and schedule. And, above all, give yourself ample time to prepare everything; do not "rush things."
Thanksgiving Turkey Dinner Menu (with recipes) - Check out some ideas and recipe for your Thanksgiving dinner menu.

To take and view more, Brineing Guidelines