Roast Heritage Turkey

Size: px
Start display at page:

Download "Roast Heritage Turkey"

Transcription

1 Deconstructed Heritage Turkey with Roasted Breasts & Braised Legs Ingredients: ½ ¼ 2-20 lb Heritage Turkey Tbsp kosher salt, plus more for seasoning Tbsp extra-virgin olive oil cloves garlic, halved ribs celery, cut into 2-inch pieces whole carrot, peeled and cut into 2-inch pieces whole onion, sliced Tbsp tomato paste cup dry white wine cups turkey broth or low-sodium broth Tbsp unsalted butter sage leaves thyme sprigs cup all-purpose flour freshly ground black pepper W hy H eritage? Heritage breeds are the animal equivalent of heirloom tomatoes: un-hybridized varieties that developed through natural selection rather than human intervention. Unlike commercial turkeys, heritage birds are intensely flavorful on their own like a good chicken or game bird and require little added flavoring. Heritage birds typically have a humped breast bone, and the bird will be somewhat lean. Because of heritage turkeys unique breast-to-leg ratio, the breast will reach doneness before the legs and thighs. Cut the legs and wings off of the turkey; separate the drumsticks and thighs. Using poultry shears, remove the backbone. (We love to use the wings, neck and backbone to make stock!) Set the breast, thighs and drumsticks on a rimmed baking sheet and sprinkle with salt. Cover and refrigerate for at least 8 hours (up to 2 hours). Let meat come to room temperature before cooking (-2 hours). Directions:. Rinse the turkey parts and pat dry. Separate breast from thighs and drumsticks. Spread half of the butter under the turkey breast skin & tuck in the sage and thyme. Spread the remaining butter over the skin and set aside. 2. On the stovetop heat the olive oil in a large braising pot. Add the thighs and drumsticks and cook over medium heat until well-browned all over (about 5 minutes). Transfer to a platter and set aside. Add garlic, celery, carrot and onion to the pot. Cover and cook over medium heat, stirring occasionally, until the vegetables just begin to soften (about 5 minutes). Stir in the tomato paste and wine and reduce liquid by half. Preheat oven to 350 F. 3. In a large oven-proof skillet, sear turkey breasts, skin side down, over medium heat until browned (about 2 minutes). Flip breasts and transfer skillet to the oven. Roast about one hour.. Meanwhile, return the thighs and drumsticks to reduced liquid and add cups of turkey broth. Cover and cook over low heat until the meat is tender (about ½ hours). 5. When breasts are done (an instant-read thermometer inserted in the thickest part of the meat will registers 50 F) transfer meat to a cutting board and let rest for 5-30 minutes. Add the remaining 2 cups of turkey stock to the skillet and bring to a boil. De-glaze by loosening any drippings from bottom of skillet. 6. Once thighs and drumsticks are done, transfer meat to a large platter; strain the braising liquid through a fine-meshed sieve and save. 7. To make gravy bring reserved braising liquid to a boil and reduce to about 3 cups (about 0 minutes). Add breast drippings and stir. To thicken gravy: in a small bowl, whisk together flour and ¼ cup of water. Add flour and water mixture and whisk until thickened (about 5 minutes). Season with salt and pepper, and transfer to a gravy boat. 8. Carve the turkey breast and arrange on a platter. To reheat thighs and leg meat, remove the bones from the thighs and slice meat ½ inch thick. Place thigh meat and drumsticks on a roasting pan, cover with foil and heat at 350 F until warm. Arrange the dark meat alongside and serve warm with gravy. Roast Heritage Turkey from Chef Dan Barber of Stone Barns at Blue Hill, NY You will need: one Heritage Turkey, stick softened butter, tablespoon Kosher Salt, and teaspoon fresh black pepper.. Mix butter, salt & pepper. 2. Preheat oven to 75 F. 3. Let turkey come to room temperature. Carefully separate skin from the breast meat and rub with softened butter, salt & pepper mixture onto breast beneath the skin.. Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes. 5. Lower the oven temperature to 350 F and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 50 F (2 to 3 hours, depending on turkey size). 6. Transfer turkey to cutting board. Let stand for at least 5 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you. 7. Place legs and thighs, skin side up, back in roasting pan and continue cooking 0-5 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm. NOTE: If you aren t comfortable breaking down a turkey, you can prepare these recipes using a 7-pound turkey breast on the bone, plus 5 pounds of turkey drumsticks and/or thighs.

2 Bi-Rite s Prepared Food Reheating Instructions Aluminum Alloy Container - The containers that many of our holiday offerings come in are not only oven safe, but microwave safe as well (except the lid). We love these because you can go directly from the oven to the table in the same container! Oven times may vary based on oven type and amount of food. When microwaving, stir food after 2-3 minutes. Whole Roasted Diestel Ranch Turkey Diestel Ranch turkeys are fully cooked and ready to heat and serve. Remove from the refrigerator -2 hours before reheating to allow to come to room temperature. OVEN: Remove packaging and place turkey in a roasting pan and roast at 325 F for -¼ hours, or until heated through. Using a meat thermometer, heat your turkey to an internal temperature of 5 F. A light pinkish color near the bone is natural in the Diestel turkey. It is not a sign of being undercooked. House-Roasted Diestel Ranch Turkey Breast Remove from the refrigerator -2 hours before reheating to allow to come to room temperature. OVEN: Place turkey in a shallow baking dish and pour ¼ - ½ cup of poultry broth over the turkey. Cover tightly with foil and reheat at 325 F until heated through (20-0 minutes). Braised Brisket Remove from the refrigerator -2 hours before reheating to allow to come to room temperature. OVEN: Reheat the brisket with its broth at 350 F in a tightly covered casserole dish, until heated through (30 min- hr, depending on size.) Roasted Leg of Lamb Remove from the refrigerator -2 hours before reheating to allow to come to room temperature. OVEN: Place the lamb in a tightly covered casserole dish with ½ cup of any broth. Heat at 350 F until warm (20-0 minutes). Stuffing Reheat in oven to obtain a crispy crust and moist interior. OVEN: If not using our aluminum alloy container, transfer stuffing to a 2-inch deep casserole dish. Dot the top of stuffing with butter, and heat at 00 F until heated through. The top should be crispy and golden. Potato Latkes Build a simple but amazing first course, by topping our potato latkes with our House-Smoked Salmon, Cowgirl Creamery crème fraiche, minced chives. OVEN: Place on a lightly-oiled baking sheet and reheat at 00 F until hot and crispy (about minutes). Bi-Rite Apple Pie Allow pie to come to room temperature for two hours. We love it paired with our Salted Caramel Ice Cream! OVEN: Reheat at 325 F until warm (20-25 minutes) Mashed Potatoes / Sweet Potato Mash OVEN: In an oven safe serving dish, cover with foil, and heat at 350 F until hot. MICROWAVE : In a microwave safe serving dish, heat on medium for -6 minutes or until hot. Stir after 2-3 minutes. Vegetable Sides OVEN: In an oven safe dish, top with a few pats of butter or drizzle with extra virgin olive oil and roast at 00 F until hot. STOVETOP: Heat butter or extra virgin olive oil in a pan and sauté over medium/low heat until hot. MICROWAVE: Heat on high in a microwave safe container for 3-5 minutes, or until hot. Green Bean Casserole OVEN: In an oven safe dish, heat uncovered at 350 F until bubbly and top is crispy (about 30-0 minutes). MICROWAVE: In a microwave safe dish, heat uncovered on high for -6 minutes until heated through. Stir after 2-3 minutes. Soups STOVETOP: In a sauce pan, heat soup over medium/low heat, allowing to gently simmer, never boil. Stir every few minutes to avoid potential scorching or burning. MICROWAVE: In a microwave safe soup tureen or bowl, heat on high 3-5 minutes, or until hot. Stir every 2-3 minutes. Gravy STOVETOP: In a sauce pan, heat over medium/low heat stirring often. Once hot, adjust to desired thickness using water, broth (use vegetable broth with the vegetarian gravy), or strained pan drippings from your roasted turkey. MICROWAVE: In a microwave safe serving tureen or bowl, heat on high for 3-5 minutes, or until hot. Adjust to desired thickness using water, broth (use vegetable broth with the vegetarian gravy), or strained pan drippings from your roasted turkey.

3 Holiday Pantry & Essential Tools Grocery Baking Powder & Baking Soda Bi-Rite Creamery Pie Dough Bi-Rite Creamery Puff Pastry Brining Mix Butter Cheese for the table Chestnuts (cooked or raw) Corn Meal / Cornbread Mix Corn Starch Heavy Cream Crème Fraîche Croutons / Breadcrumbs Dried Fruits (Cranberries, Currants, Dates, Apricots) Dressing / Stuffing Mix Eggnog Extra Virgin Olive Oil Fresh Black Pepper Flour Fresh Bread Frozen Pie Shells House-Made Broth Kosher and/or sea salt Maple Syrup & Molasses Nuts (Pecans, Walnuts) Organic Canned Pumpkin Pumpkin Pie Mix Spices (Cinnamon, Allspice, Clove, Nutmeg) Sugar (Granulated, Powdered, Brown) Vegetable Shortening Seafood Dungeness Crab & Lobster House-Smoked Salmon Oysters & Caviar Shrimp with Cocktail Sauce Meat Beef (Brisket, Prime Rib, Tenderloin) Ham (bone-in, boneless or spiral) Fresh Whole Goose or Duck House-Made Patés House-Made Sausage Fresh Turkey Produce Apples Brussels Sprouts Carrots / Parsnips Fresh Cranberries Garlic / Shallots Green Beans Fresh Herbs (parsley, sage, savory & thyme) Fresh Horseradish Mushrooms (wild & domestic) Pearl / Yellow Onions Oranges Russet Potatoes Sweet Potatoes Rutabagas / Turnips Seasonal Squash (Butternut, Acorn, Sugar Pie Pumpkins) Fresh Truffles (white & black) Wine & Spirits Armagnac / Calvados Brandy / Cognac / Bourbon Marsala / Madeira Sherry / Port Essential Tools Aluminum Baking Pan Aluminum Foil Cheesecloth Cheese Knife Set (soft, semi firm, hard) Crab and Lobster Cracker Instant Read Thermometer Heat-resistant rubber spatula Micro plane Mother of Pearl Spoon (for caviar) Parchment Paper Shallow Baking Dishes Sharp knives Truffle Slicer Turkey Baster Turkey Brining Bag Turkey Roasting Pan Trussing Essentials (skewers, & twine) Vegetable peeler Wine key Servings Calculator a Guide for Planning IF YOU'RE SERVING Hors d'oeuvres Dips & Spreads Cheese Soup Turkey (raw) Turkey with Leftovers Potatoes & Stuffings Vegetable Sides Gravy Wine SUGGESTION PER PERSON 5 pieces ¼ cup 2 ounces -½ cups -½ pounds ¾ pounds ½ pounds cup ⅓ cup ½- bottle

4 Zinfandel Braised Beef Brisket Let meat come to room temperature before cooking. Serves 6-8. Ingredients lbs beef brisket, first-cut 28 oz can of whole, peeled San Marzano tomatoes (crushed) bottle CA Zinfandel or fruity Syrah wine celery stalk, cut into 2 pieces carrots, cut into 2 pieces yellow onions, quartered large garlic cloves, coarsley chopped sprigs fresh rosemary, leaves only sprigs fresh thyme, leaves only bay leaf Tbsp extra-virgin olive oil, plus more Kosher salt Black pepper, coarsely ground Directions. Preheat oven to 325 F 2. In a bowl, combine garlic, salt, thyme, rosemary, and plenty of freshly cracked black pepper. 3. Drizzle the brisket liberally with olive oil and rub the rosemary, garlic and thyme mixture all over the meat.. Add tablespoons olive oil to a braising pot over medium/high heat. Sear the brisket on both sides until a nice crust has formed, being careful not to burn. Carefully remove from the pot and set aside. Add the carrots, celery and onion and cook until browned. Add the brisket back to the pot - nestling it amongst the vegetables. Add the tomatoes, red wine, and bay leaf, then cover and braise in the oven for 3 hours or until the brisket is tender. 5. Carefully move the brisket to a cutting board and save drippings. Let rest for 30-0 minutes before serving. Slice brisket across the grain and serve with pan sauce. See Prime Rib recipe for pan sauce. How to Reheat Ham Let meat come to room temperature before cooking. For extra classic flavor, stud the ham with cloves and peppercorns before cooking!. Preheat oven to 325 F. 2. Place ham on a rack in a baking pan. Pour -2 cups water in bottom of pan. Cover tightly with foil. 3. Cook ham slowly until internal temp reaches 35 F. Check by inserting a meat thermometer in thickest part of meat. 5-8 min. per pound for whole, bone-in ham min. per pound for half, bone-in and boneless hams.. If applying a glaze, unwrap ham, cover with glaze and roast an additional 5-20 minutes at 00 F until glaze is burnished. Chef Guy's Ham Glaze Mix 2 cups brown sugar, 2 Tbsp Dijon mustard and ¾ cups bourbon in a small sauce pan over low heat until smooth. How to Clean Cooked Crab. Lay the crab belly side up on a cutting board with the face closest to you. With your hands or the tip of a knife, lift off the triangular piece of shell at the tail of the crab (the apron) and discard. 2. Pick up the crab by placing your thumb in the hole where the apron was, and pull to remove the top shell (carapace) from the rest of the body. Discard. 3. Place the crab belly side down on the cutting board, with the tail closest to you. Remove the gills from the body and discard. Break off and discard the mouthpiece (the mandibles).. Clean off any remaining fragments of shell, by rinsing under cold water. 5. Turn the crab over and cut in half from face to tail through the middle of the body. If smaller pieces are desired, slice between the legs, making sure to cut all the way through the body. 6. Use seafood crackers to crack open the claws, legs, and body. Moroccan Style Bone-in Leg of Lamb Let meat come to room temperature before cooking. Serves 8. You will need 8-9 lbs bone-in leg of lamb. Moroccan Marinade Ingredients 2 filets of anchovy, very finely ½ minced ⅓ cup extra virgin olive oil 6 cup lemon juice Tbsp harissa paste 3 Tbsp kosher salt 2 Tbsp minced garlic Tbsp lemon zest, finely grated Tbsp toasted, ground coriander Tbsp toasted, ground cumin Salt & Pepper for seasoning meat We love this with a simple herbed Greek yogurt sauce: just combine yogurt, lemon juice & zest, chopped parsley & dill! The night before Score the lamb in a diamond pattern with ¼ inch-deep cuts, about 2 inches apart. Season liberally with salt and pepper, and place in a roasting pan with scored side up. In a bowl, mix marinade ingredients together and pour over lamb, massaging into the meat. Cover pan with aluminum foil and marinate overnight. Directions Remove from refrigerator -2 hours before cooking.. Preheat oven to 350 F. 2. Place the lamb on the middle rack of the oven and roast, basting with pan juices every ½ hour. The meat is done when a thermometer inserted into thickest section reads 30 F (about 2-2½ hours). Remove from oven, tent loosely with foil, and let rest for 30 minutes before carving into / -/2 thick slices. For Boneless Leg of Lamb: Simply follow the same process, and reduce your cook time by minutes, depending on desired doneness. Allow minutes of cook time for every pound of meat, for medium-rare/medium.

5 How to Cook Turkey TRADITIONAL, BROAD-BREASTED Let turkey come to room temperature before cooking (-2 hours).. Preheat oven to 325 F. Turkey Roasting Chart WEIGHT ROAST FOR CHECK TEMP 6-0 lbs 2 hrs ½ hrs 0-2 lbs 3-3¼ hrs 2½ hrs 2- lbs 3¼ - 3½ hrs 2½ hrs -6 lbs 3½ - 3¾ hrs 2¾ hrs 6-8 lbs 3¾ - hrs 3 hrs 8-20 lbs - ½ hrs 3¼ hrs lbs ½ - 5 hrs 3¾ hrs 22-2 lbs 5-5½ hrs hrs 2-26 lbs 5½ - 5¾ hrs ¾ hrs 2. Free legs from plastic truss, remove neck and giblets from the body cavity and rinse the bird with cold water. Pat cavity and body dry with a paper towel. 3. Rub body and neck cavity with salt if desired, and stuff loosely.. Truss turkey by using trussing skewers to fasten the loose flap of skin over the neck cavity. Secure legs again by holding the drumsticks together, lift the ring and pull it over the drumsticks. To remove the truss, lift the ring and pull it up and over the end of the drumstick. 5. Spread Turkey Butter Rub or a mixture of your favorite herbs and spices over exterior of turkey. 6. Place turkey in a roasting pan, breast side up, and pour 2 cups of water in bottom of pan. Place in oven and roast uncovered until skin is a rich, golden brown. 7. Turkey is done when a meat thermometer inserted into the joint between the leg and breast reads 55 F Remove from oven and let stand 30 minutes before carving. Turkey Butter Rub- This basic salt, pepper and butter mixture can be used on any poultry! Mix together tbsp softened butter, teaspoons kosher salt, and 2 teaspoons black pepper. ave the fat! Put excess fat trimmings in a heavy bottomed pan with ½ S cup water. Simmer over medium heat until skin is crispy and has released all its fat (about one hour). Strain fat through a sieve and store in sealed jar in refrigerator or freezer for future use. We love sautéing potatoes in goose or duck fat. How to Cook Goose Let goose come to room temperature before cooking. (-2 hours). Preheat oven to 325 F. 2. Pat goose dry with a paper towel, inside and out. Remove fat from inside cavity. Cut off flaps of fat surrounding cavity opening and neck; reserve for rendering. 3. Gently score skin by making shallow cuts in a diamond pattern (think perfect grill marks). Avoid piercing the meat.. Rub entire duck generously with salt and spice mixture. Stuff cavity with aromatics: thyme, rosemary, parsley, cinnamon, clove, or citrus. 5. Place goose on a rack in a large roasting pan, breast side up. Tie legs together and tuck wings underneath. 6. Roast breast side up, until a thermometer inserted into the thigh reaches 65 F (about 2-2½ hours). 7. If using a glaze, remove goose from oven when its internal temp is 50 F. Turn oven up to 00 F, brush goose with glaze, and broil until skin is crisp (6-0 minutes). 8. Remove from oven, let rest for 30-5 minutes before carving. How to Cook Duck Let duck come to room temperature before cooking. (-2 hours). Preheat oven to 300 F. 2. Pat duck dry with a paper towel, inside and out. Remove fat from inside cavity. Cut off flaps of fat surrounding cavity opening and neck; reserve for rendering. 3. Gently score skin by making shallow cuts in a diamond pattern (think perfect grill marks). Avoid piercing the meat.. Rub entire duck generously with salt and spice mixture. Stuff cavity with aromatics: thyme, rosemary, parsley, cinnamon, clove, or citrus. 5. Place duck on a rack in a large roasting pan. Tie legs together and tuck wings underneath. 6. Roast for one hour, breast side up. After one hour gently poke several more holes in the bird with the tip of a paring knife. Flip bird. Repeat this process every hour to ensure beautifully crispy skin. 7. Duck is finished when a thermometer inserted into the thigh reaches 60 F (anywhere from 2½ - 3½ hours). 8. If using a glaze, remove duck from oven when its internal temp is 50 F. Turn oven up to 00 F, brush duck with glaze, and broil until skin is crisp (6-0 minutes). 9. Remove from oven, let rest for 30-5 minutes before carving. How to carve poultry Turkey, duck and geese are carved and served in an almost identical fashion. Use these easy instructions for any bird you cook. If stuffed, remove stuffing/aromatics from cavity and place in a serving dish. Position meat, breast side up, on a cutting board. Using a carving knife, begin by cutting between the wing and body. Continue to cut, slicing through the wing joint to separate the wing completely. Repeat process to remove opposite wing. Remove legs by cutting down through the leg joints, removing the drumstick and thigh from the body. Slice down along breastbone, angling knife toward rib bones to remove breast meat in one piece. Place the breast meat, skin side up, on cutting board. Slice crosswise into ¼ inch thick medallions.

6 How to Cook Prime Rib The night before cooking, remove roast from wrapping and season liberally with salt. Allow the roast to air dry uncovered on a rack in the refrigerator overnight. This process allows the salt to deeply penetrate the meat and adds flavor. Remove roast from refrigerator at least one hour (up to two hours) before cooking. To insure even cooking, it is vital that the roast come to room temperature before being placed in the oven.. Preheat oven to 250 F. Place roast, bone side down, on a rack in a roasting pan. Insert meat thermometer into center portion of roast, being careful not to touch the bone. 2. Cook slowly until internal temp on meat thermometer reaches 20 F for medium-rare, 25 F for medium, checking often. 3. Remove from oven and tent loosely with foil. Once cool enough to handle, remove roast from pan, de-glaze, and set juices aside for sauce if desired. Wipe down roasting pan, and place roast back on rack.. Increase oven temperature to 500 F/broil. Uncover roast and broil until a crispy, brown crust has formed (6-0 minutes). 5. Remove roast from oven and transfer to a large plate. Cover loosely with foil and allow to rest for 30-5 minutes before carving. Easy Pan Sauce. Heat reserved juices over medium/high and reduce by /3. 2. Add salt and pepper to taste. 3. Swirl in a pat of butter or a splash of cream to finish. How to Carve Prime Rib Stand the roast with the rib bones upright. Holding the bones with your free hand, use a long thin-bladed carving knife to carefully cut bones away from the meat, following the natural curvature of the bones as closely as possible. Once you reach the bottom of the bones, fold them out and cut off completely. Place the meat cut-side down on a cutting board. Hold the roast steady and carve thin, even pieces going with the grain. Carve only as many slices as needed. Take your prime rib to the next level! Pick up some of our House-Made Glace de Viande and Truffle Butter. Heat Glace de Viande in a sauce pan over medium heat, and whisk in a few tablespoons of our Truffle Butter. We love this with prime rib or duck, goose & lamb!

Recipes PORK LOIN ROAST

Recipes PORK LOIN ROAST NOTES & TIPS: Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Because meat continues to cook after removal from oven, it should be removed when thermometer registers

More information

Thanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy

Thanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy Savory Carrot and Butternut Squash Soup Secret Stuffed Mushrooms Herb Roasted Turkey Simple Pan Gravy Thanksgiving Recipes Roasted Garlic and Chive Mashed Cauliflower Potatoes Cheesy Spaghetti Squash Casserole

More information

Classic Holiday Menu

Classic Holiday Menu Classic Holiday Menu Herb Roasted Turkey Baked Sage Dressing Not Too Sweet Potato Casserole Green Bean Casserole with Bacon Simple Pan Gravy Cranberry Chutney Classic Mashed Potatoes Yeast Rolls Chocolate

More information

Bacon-Wrapped Beef Tenderloin with Red Wine Sauce

Bacon-Wrapped Beef Tenderloin with Red Wine Sauce Bacon-Wrapped Beef Tenderloin with Red Wine Sauce David Venables Recipes QVC Recipes Kitchen & Food QVC.com Bacon-Wrapped Beef Tenderloin with Red Wine Sauce This recipe is prepared with the medium-sized

More information

Baked Havarti Chili Chicken

Baked Havarti Chili Chicken Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese

More information

Featured in TakePart TasteMakers With Chef Ian Knauer

Featured in TakePart TasteMakers With Chef Ian Knauer Featured in TakePart TasteMakers With Chef Ian Knauer www.takepart.com/tastemakers Crispy Beer-Roasted Duck 1 (6-lb) duck 1 small orange, quartered 5 or 6 thyme sprigs 2 rosemary sprigs 1 sage sprig 2

More information

Thanksgiving with Chef Michael Chiarello

Thanksgiving with Chef Michael Chiarello Thanksgiving with Chef Michael Chiarello Roasted Butternut Squash and Mushrooms with Burrata For the butternut squash: 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 5 cups 1-inch cubes

More information

Clean Eating Holiday Menu

Clean Eating Holiday Menu Clean Eating Holiday Menu Brined Turkey with Oranges and Rosemary Two-Potato Gratin Warm Brown Rice Salad Shredded Brussels Sprouts Green Beans with Roasted Shallots Baked Apples with Blue Cheese Toasted

More information

May 2006 Meal (Season finale) Menu: "Old West"

May 2006 Meal (Season finale) Menu: Old West May 2006 Meal (Season finale) Menu: "Old West" Recipes Rattlesnake eggs (Jalapenos stuffed with chorizo and cream cheese) Makes 12 servings 2 tablespoons vegetable oil 2 tablespoons finely minced onion

More information

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad

Chicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon

More information

Thanksgiving Dinner for 8

Thanksgiving Dinner for 8 Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about

More information

HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558

HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558 HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558 RECIPE BOOKLET Contents 5 Poultry 13 Beef 17 Pork & Lamb 21 Fish & Seafood 25 Side Dishes 29 Dessert 2 Traditional cooking-reinvented.

More information

Holiday Recipes. Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip. Soups & Salads

Holiday Recipes. Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip. Soups & Salads Hours d oeuvre & Dips Secret Stuffed Mushrooms Spinach, Artichoke, & Kale Dip Soups & Salads Holiday Recipes by Roasted Butternut Squash Soup Apple, Blue Cheese, and Walnut Salad Vegetables & Sides Roux-less

More information

Thanksgiving Turkey Recipes

Thanksgiving Turkey Recipes Thanksgiving Turkey Recipes Use the bookmarks in Adobe Reader to go to the recipe you want or simply scroll through all the pages before you decide which recipe you want to try. From www.exercise4weightloss.com

More information

OPTION 1 OPTION 2 OPTION 3

OPTION 1 OPTION 2 OPTION 3 MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin

More information

Easy Italian Wedding Soup

Easy Italian Wedding Soup 2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted

More information

Starters and Party Apps

Starters and Party Apps Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice

More information

Table of Contents MUSSELS MARINARA MAC & CHEESE... 4 POT ROAST DEVILED EGGS... 5 SEA SALT CARAMEL POPCORN TREATS... 6 SHORT RIBS...

Table of Contents MUSSELS MARINARA MAC & CHEESE... 4 POT ROAST DEVILED EGGS... 5 SEA SALT CARAMEL POPCORN TREATS... 6 SHORT RIBS... Smart Cooker Table of Contents MAC & CHEESE......... 4 DEVILED EGGS......... 5 SEA SALT CARAMEL POPCORN TREATS........ 6 GUACAMOLE EGG ROLLS..... 7 CHEDDAR FONDUE....... 8 FRITTATA WITH POTATOES.... 9

More information

OUR T h a n k s g i v i n g M e n u

OUR T h a n k s g i v i n g M e n u OUR T h a n k s g i v i n g M e n u Buttercup Squash and Pear Soup Sage Butter Roasted Turkey with Apple Cider Gravy Whole Grain Lentil Stuffing Cranberry Orange Sauce Spiced Mashed Sweet Potatoes Coconut

More information

Smoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes

Smoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes Week 4 Meals DAY 1 Smoked Salmon Omelet Prep time: 5 minutes Cook time: 5 minutes 3 eggs 1 tablespoon chopped dill 1 tablespoon olive oil 2 tablespoons coconut oil 4 ounces smoked salmon Whisk the eggs

More information

PECAN CRUSTED TILAPIA

PECAN CRUSTED TILAPIA 20 MINUTES 20 MINUTES PECAN CRUSTED TILAPIA 1/2 cup dry breadcrumbs 2 tablespoons, pecans, finely chopped 1/2 teaspoon salt 1/ teaspoon garlic powder 1/ teaspoon black pepper 1/2 cup low-fat buttermilk

More information

Paula Kraft s Artichoke Recipes

Paula Kraft s Artichoke Recipes Paula Kraft s Artichoke Recipes Grilled Artichokes Serves 6 to 8 3 whole artichokes 1 lemon 1 tablespoon salt 1 tablespoon whole peppercorns 4-6 cloves garlic 3 tablespoons olive oil If using a grill that

More information

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft.

Directions: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft. 30 Minute Irish Dinner Ingredients 2 tablespoons vegetable oil 1 (20 ounce) package Simply Potatoes Shredded Hash Browns 2 slices bacon, cut into small pieces 1 pound lean ground beef 1 2 cup chopped onion

More information

Elegant Hanukkah. Butternut Squash Soup with Ginger. Roast Chicken with Dried Fruit and Almonds. Wild Rice. Haricots Verts with Lemon ZINFANDEL

Elegant Hanukkah. Butternut Squash Soup with Ginger. Roast Chicken with Dried Fruit and Almonds. Wild Rice. Haricots Verts with Lemon ZINFANDEL Holiday Recipes Elegant Hanukkah From the silky butternut squash soup to the spiced fritters, this is a delicious meal that s just right for Hanukkah or any other wintertime feast. 1 2 3 4 5 6 Butternut

More information

Apple Cider Floats. Apple cider Ice cream Caramel ice cream topping Cinnamon

Apple Cider Floats. Apple cider Ice cream Caramel ice cream topping Cinnamon Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add

More information

HOW TO COOK THANKSGIVING IN 5 EASY RECIPES

HOW TO COOK THANKSGIVING IN 5 EASY RECIPES HOW TO COOK THANKSGIVING IN 5 EASY RECIPES EASIEST ROAST TURKEY AND GRAVY Serves 10-12 For the turkey: One 14-16 lb turkey 4 lemons, halved ½ cup (1 stick) unsalted butter, at room temperature 3 tablespoons

More information

Recipe: Not Your Traditional Turkey & Oyster Stuffing From Executive Chef Vincent Lesage Waterline Restaurant Balboa Bay Resort

Recipe: Not Your Traditional Turkey & Oyster Stuffing From Executive Chef Vincent Lesage Waterline Restaurant Balboa Bay Resort Chefs Share Their Favorite Recipes We are pleased to share with you some of our local Chef s favorite Thanksgiving recipes. This includes: Not Your Traditional Turkey & Oyster Stuffing Executive Chef Vincent

More information

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles... Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13

More information

Recipes from the Tubby Olive

Recipes from the Tubby Olive Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! Cheese Board Recipes: Add these to your cheese board for your next gathering! Warm Lemon-Rosemary Olives 3 c mixed olives

More information

Sweet Potato Casserole

Sweet Potato Casserole Sweet Potato Casserole Prep Time: 15 min Cook Time : 45 min 382 Calories 16.47 total grams of fat 473 mg of sodium For The Sweet Potatoes 2 1/2 lbs. sweet potatoes, peeled and cut into cubes 4 tbsp butter,

More information

INGREDIENTS. Italian Chicken

INGREDIENTS. Italian Chicken Italian Chicken 100 grams of chicken handful of fresh tomatos basil oregano 1/4 cup of onion 1/4 cup of spinach fresh garlic salt and pepper I cut up the chicken and put it in the pan and add tomatos only

More information

poultry beef table of contents

poultry beef table of contents poultry table of contents Balsamic Marinated Chicken 4 Broccoli Rabe Filled Turkey Breast 4 Cornish Game Hens with Lemon 5 Hoison Glazed Chicken 6 Honey- Mustard Chicken 6 Chicken Marsala with Mushrooms

More information

December Recipes. Find these recipes and much foodies4mmc.com

December Recipes. Find these recipes and much foodies4mmc.com Metabolic Medical Centers December Recipes Beef Canapes Braised Southern Greens Broccoli Rabe with Parmesan Crab Stuffed Mushrooms Garlic Mashed Cauliflower Herb Rubbed Pork Tenderloin Mini Pumpkin Tarts

More information

Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip

Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit Menu Artichoke and Green Chili Dip Seafood Salmon Roulade Cauliflower Puree in Tomato Cups Israeli Couscous,

More information

FREE FRY 360 TURBO COOKCENTER. Recipes USE WITH MODEL#GTA1500

FREE FRY 360 TURBO COOKCENTER. Recipes USE WITH MODEL#GTA1500 WWW.GOURMIA.COM FREE FRY 360 TURBO COOKCENTER Recipes USE WITH MODEL#GTA1500 WWW.GOURMIA.COM YIELD 2 SERVINGS AS MAIN, 4 AS AN APPETIZER PREP TIME 1 HOUR (INCLUDING MARINATING TIME) COOKING TIME 15 MINUTES

More information

Baked Club Pinwheels. Ingredients:

Baked Club Pinwheels. Ingredients: Baked Club Pinwheels Prep time: 5 Minutes Cook Time: 23 Minute Total Time: 28 Minutes SERVES: 8-10 Ingredients: *12 slices Pre-cooked or Home cooked Bacon, chopped * 2 (11-oz) cans Pillsbury Refrigerated

More information

Chocolate Bread Pudding

Chocolate Bread Pudding Chocolate Bread Pudding Serves: 8 Prep Time: 10 minutes, plus 25 minutes soaking time Cook Time: 50 minutes INGREDIENTS 2 1/2 cups heavy cream 1 1/4 cups whole milk 1 1/4 cups packed light brown sugar

More information

Healthy Christmas Holiday Recipe Book

Healthy Christmas Holiday Recipe Book Healthy Christmas Holiday Recipe Book Christmas Breakfast Mini Mushroom and Sausage Quiches 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra- virgin

More information

Healthy Holiday Recipes. Collaborative solutions for a promising future

Healthy Holiday Recipes. Collaborative solutions for a promising future Healthy Holiday Recipes Collaborative solutions for a promising future 1 Directions for Yule Log Continued: 2. Meanwhile, for frosting, place chocolate and 4 tbsp of Office of Community & Economic Development

More information

Seasonal Cooking with Chef Ethel Pangborn

Seasonal Cooking with Chef Ethel Pangborn Seasonal Cooking with Chef Ethel Pangborn Fall Session: Roasting and Braising Once you learn these fundamental techniques, you ll be able to handle most recipes that use them. And while recipes are a great

More information

BBQ Cookbook. 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started

BBQ Cookbook. 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started BBQ Cookbook 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started A Publication of TABLE OF CONTENTS Sauces Chicken Meat

More information

A Thanksgiving Menu. prepared by. image via saveur

A Thanksgiving Menu. prepared by. image via saveur A Thanksgiving Menu prepared by image via saveur The May Day Cocktail glass wash of green chartruse and angostura bitters muddled ginger 3grams 1/3 small red apple with bar spoon brown sugar 1.5 oz bulliet

More information

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos VitalMeals Week 3 Steak Quesadillas with Avocado sauce and Tomato Salad Spicy Kale Stuffed Chicken Breasts Cauliflower "Mashed Potatoes" Parmesan Chicken Dry Rubbed Flank Steak Spinach Salad Miso Ginger

More information

ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE

ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE Yield: 4 Servings TOTAL TIME: 45 minutes 2 acorn squash (about 2½ pounds) (each cut crosswise in half and seeded) 1 Tbsp. olive oil ½ pound sweet or hot

More information

Made up of our employees' favorite holiday recipes!

Made up of our employees' favorite holiday recipes! Holiday Cookbook Made up of our employees' favorite holiday recipes! Turkey with Panzanella or Stuffing Mark Iori "For the last 5 years I have used this recipe from Alton Brown for the best turkey I have

More information

Bacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette...

Bacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette... Bacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette... 3 Fennel Sausage Stuffing... 4 Carole s Chili for a Crowd... 4 Red Cabbage and

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan

More information

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Ingredients 1/2 cup dry sherry 1/2 cup raisins 2 tablespoons olive oil 1/2 cup sliced almonds 4 garlic cloves, thinly sliced 4 bunches Swiss

More information

Barramundi and Lemon Butter

Barramundi and Lemon Butter Barramundi and Lemon Butter Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5

More information

LENTILS FOR EVERY S E A S O N SPRING 2013

LENTILS FOR EVERY S E A S O N SPRING 2013 TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............

More information

Cabbage Stuffed with Lamb

Cabbage Stuffed with Lamb Cabbage Stuffed with Lamb INGREDIENTS 1 Large Savoy Cabbage ½ lb Ground Lamb ½ lb Ground Pork 1 bunch green onion 1 bunch fresh parsley ½ cup olive oil 1 tsp paprika ¾ cup rice 3 tbsp tomato paste 400ml

More information

Krazy Kitchen: Fall Foods

Krazy Kitchen: Fall Foods Krazy Kitchen: Fall Foods Cheddar Jalapeno Biscuits 1 + 1/2 cups all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter,

More information

citrus herb-roasted turkey & port gravy

citrus herb-roasted turkey & port gravy citrus herb-roasted turkey & port gravy 0 minutes 3 hours servings /4 / 4 /4 orange, halved tubs Knorr Homestyle Stock - Chicken, divided cup chopped fresh herbs (fresh thyme leaves, sage, parsley and/or

More information

CONTENTS. 03 Introduction. 05 Breakfast. 12 Lunch. 13 Dinner

CONTENTS. 03 Introduction. 05 Breakfast. 12 Lunch. 13 Dinner 7 DAY MEAL PLAN CONTENTS 03 Introduction 07 05 Breakfast 0 4 12 Lunch 13 Dinner 2 Introduction One of the best ways to ensure success in your fitness and achieving a lean, healthy body is to plan your

More information

THE ULTIMATE TURKEY COOKING GUIDE

THE ULTIMATE TURKEY COOKING GUIDE THE ULTIMATE TURKEY COOKING GUIDE 1 CHRISTMAS TURKEY MADE EASY The Ultimate Turkey Cooking Guide will help make your Christmas day one to remember. Included are some great recipes for cooking the perfect

More information

Ultimate Grilling Guide

Ultimate Grilling Guide Ultimate Grilling Guide 10 Recipes for the Perfect BBQ Wow friends and family with these bold twists on classic BBQ dishes including grilled sides. 1 2 3 4 5 Sweet-Hot Baby Back Ribs Chili-Barbecued Chicken

More information

The Holidays at Home

The Holidays at Home The Holidays at Home Meals that will make this holiday season even more memorable. Contents Recipes How to Spatchcock a Turkey Brined Turkey Breast Cold Vegetable Salad Muffin Pan Stuffing How to Make

More information

Savor the. Holidays. A gluten-free cookbook from

Savor the. Holidays. A gluten-free cookbook from Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4

More information

Sunday. Monday. Tuesday. Wednesday. Thursday. Friday

Sunday. Monday. Tuesday. Wednesday. Thursday. Friday Breakfast Lunch Dinner Sunday Spinach Feta Frittata Rosemary Roast Chicken and Parmesan Garlic Roasted Mushrooms Monday Chicken and Bacon with Spinach Tuesday Savory Chicken Breakfast Sausage Salmon with

More information

Gourmet Club Menu January 2017

Gourmet Club Menu January 2017 Gourmet Club Menu January 2017 Appetizers Fried Almonds with Lemon & Rosemary Dates wrapped in Prosciutto Salad & Soup Radicchio & Arugula Salad with Dried Cherries, Hazelnuts and Feta Leeks and Pear Bisque

More information

Healthy Opportunities

Healthy Opportunities Healthy Opportunities 2015 March Cooking Class Like Healthy Opportunities and Nutra Ease on Facebook for cooking tips! Healthy Opportunities 5109 82 nd St. Suite 7 #1208 Lubbock, TX 79424 (806) 773-5816

More information

Lang Vineyards Delicious Recipes and Wine Pairings

Lang Vineyards Delicious Recipes and Wine Pairings Lang Vineyards Delicious Recipes and Wine Pairings Lamb Chops with Mint Risotto 2 tsp butter or margarine ¼ cup chopped shallots 1 ½ cups medium-grain white rice such as arborio or pearl 1 ½ teaspoons

More information

Fresh & Simple Feast Braised Turkey Legs with Pan Gravy

Fresh & Simple Feast Braised Turkey Legs with Pan Gravy Hearty flavors and from-the-earth vegetables mingle in a break from Thanksgiving tradition. Prep: 1 hr. Chill: 24 hr. Bake: 3-3/4 hr. Cook: 10 min. Oven: 400 degrees F/350 degrees F 2 turkey leg-thigh

More information

Apple, Bacon Brussels Sprouts

Apple, Bacon Brussels Sprouts Vegetables Apple, Bacon Brussels Sprouts 8 oz brussels sprouts 2 slices bacon 1 granny smith apple 1 tbs apple cider vinegar Preheat oven to 450 F Peel, core, and dice the apple, toss it with a splash

More information

CHRISTMAS & NEW YEARS 2018 REHEATING INSTRUCTIONS

CHRISTMAS & NEW YEARS 2018 REHEATING INSTRUCTIONS CHRISTMAS & NEW YEARS 2018 REHEATING INSTRUCTIONS Most dishes reheat best and retain their quality better using a conventional oven. The times provided are guidelines and may vary with each home oven.

More information

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon

More information

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12. Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded

More information

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes Pumpkin Oatmeal Breakfast Smoothie 1/4 cup dry rolled oats 3/4 cup almond milk 1/2 cup pumpkin puree 1 frozen banana 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon vanilla extract

More information

Duck Breast With Pomegranate-Walnut Sauce

Duck Breast With Pomegranate-Walnut Sauce Duck Breast With Pomegranate-Walnut Sauce 1 tablespoon extra-virgin olive oil 1/2 medium onion, finely chopped 1 teaspoon ground cinnamon 1 teaspoon ground allspice 5 ounces lightly toasted walnuts, finely

More information

Gourmet Brunch December Holiday brunch Theme: "Fried Green Tomatoes."

Gourmet Brunch December Holiday brunch Theme: Fried Green Tomatoes. December 2005 - Holiday brunch Theme: "Fried Green Tomatoes." Gourmet Brunch 2005 Fried Green Tomatoes Boiled Shrimp Crab Stuffed Mushrooms Pizza Cookies Spiced and Stuffed Pork Peppered Beef Tenderloin

More information

Vegetarian Christmas MENU

Vegetarian Christmas MENU ROASTED SPICED ALMONDS Preparation time: 5 minutes Roasting time: 5 minutes Makes 3 cups (750 ml) 2 tbsp (30 ml) liquid honey 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) granulated sugar tsp (5 ml) each

More information

Oriental Chicken Tenders Curried Peanut Chicken

Oriental Chicken Tenders Curried Peanut Chicken Oriental Chicken Tenders Curried Peanut Chicken 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)

More information

October Recipes. Healthy Tailgating

October Recipes. Healthy Tailgating Metabolic Medical Centers October Recipes Healthy Tailgating Beer Can Chicken Buffalo Chicken Skewers Chipotle Pork Tenderloin Crab Stuffed Mushrooms Easy Easy Salsa Grilled Veggie Skewers w/ Chimichurri

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

Exclusive Recipe Collection. Created for the Bistro Griddle

Exclusive Recipe Collection. Created for the Bistro Griddle Exclusive Recipe Collection Created for the Bistro Griddle Thank you for your purchase. Le Creuset is excited to bring you an exclusive collection of recipes for the 12" Bistro Griddle. Delicious and creative,

More information

Barbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36

Barbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36 Barbecue Cookbook Compiled by cookdojo home edition Powered by CookDojo Home Edition - Web Based Version Page 1/11 2005-06-07 11:06:36 List of Recipes Barbecue Baked Barbecued Chicken Marinated Steak Kabobs

More information

Quail Recipes Poetry Shooting Club Managers Walter and Grace Patton N. State Highway 34 Terrell, Texas (214)

Quail Recipes Poetry Shooting Club Managers Walter and Grace Patton N. State Highway 34 Terrell, Texas (214) Quail Recipes. Poetry Shooting Club Managers Walter and Grace Patton 20495 N. State Highway 34 Terrell, Texas 75161 (214) 728-2755 Basic Quail Cooking Instructions Quail Legs Whole Quail Stuffed Or Marinated

More information

Let us help you make your meals delicious & healthy

Let us help you make your meals delicious & healthy Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY 12120 FOR MORE RECIPES VISIT US AT www.wildthymes.com Let us help you make your meals delicious & healthy Barbecued Salmon Serves 4 4 pieces salmon

More information

thanksgiving menu a simple & delicious set your table This can be done a couple days in advance, go ahead and check it off your list.

thanksgiving menu a simple & delicious set your table This can be done a couple days in advance, go ahead and check it off your list. a simple & delicious thanksgiving menu Thanksgiving is about stopping to reflect on what you're grateful for, but preparing for the day can be stressful. That's why Memorial Hermann has partnered with

More information

Give thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING

Give thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING Give thanks! 10 PLANT-BASED RECIPES PERFECT FOR THANKSGIVING Powered THANKSGIVING BY PLANTS From appetizers to dessert, we re sharing our favorite dishes for a plantbased Thanksgiving. Inside, find the

More information

Brined Turkey Breast

Brined Turkey Breast Brined Turkey Breast When a whole turkey is just too much, it s okay to roast just a turkey breast. Make moist, flavorful turkey breast using this brining recipe. 4 cups water 3/4 cup kosher salt 3/4 cup

More information

IN THE KITCHEN. Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY FOR MORE RECIPES VISIT US AT

IN THE KITCHEN. Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY FOR MORE RECIPES VISIT US AT IN THE KITCHEN Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY 12120 Let us help you make your meals delicious & healthy 1 HORS D OEUVRES & STARTERS Puff Pastry & Cheese Hors D oeuvres Moroccan

More information

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half.

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half. DIY Instant Oats 1/2 cup instant (quick cooking) oats 1 tsp brown sugar Dash of cinnamon and nutmeg Nuts Walnuts, sliced almonds, Scoop - Dates, raisins, cranberries Healthy Holiday Cooking Webinar 12/11/17

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 6 DAY 5 DAY 4 DAY 7 SMALLER FAMILY Smaller Family- Slow Cooker Cheesy Chicken Taquitos

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 6 DAY 5 DAY 4 DAY 7 SMALLER FAMILY Smaller Family- Slow Cooker Cheesy Chicken Taquitos SMALLER FAMILY- 08-24-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Slow Cooker Cheesy Chicken Taquitos Smaller Family- Grilled Tilapia Tacos Smaller Family- Reese s Nutter Butter Cookie Truffles

More information

7 Day Meal plan. Breakfast. Crustless mini quiches recipe Serve with 1 pc whole grain toast and 1 fruit. Lunch. Spicy Tuna Wraps.

7 Day Meal plan. Breakfast. Crustless mini quiches recipe Serve with 1 pc whole grain toast and 1 fruit. Lunch. Spicy Tuna Wraps. Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit 7 Day Meal plan Fri 1 Sat 2 Sun 3 Mon 4 Tue 5 Wed 6 Thu 7 Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit Bell

More information

THURSDAY 31ST JAN. PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal)

THURSDAY 31ST JAN. PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal) THURSDAY 31ST JAN PORK CHOPS WITH STIR-FRIED VEGETABLES & TOMATO SAUCE Serves 2 (each serving contains approx 500 kcal) 2 x 125g floury potatoes, scrubbed 2 pork loin chops (well trimmed) 1 red onion 1

More information

Boneless pork ribs with blueberry pomegranate barbecue sauce

Boneless pork ribs with blueberry pomegranate barbecue sauce Boneless pork ribs with blueberry pomegranate barbecue sauce Barbecue Sauce 1/2 cup ketchup 1 cup Tomasello Winery Blueberry Pomegranate wine 1 tablespoon molasses 2 tablespoon honey 1 clove of garlic

More information

Clean Cut Nutrition Week 1 Approved Recipes

Clean Cut Nutrition Week 1 Approved Recipes Clean Cut Nutrition Week 1 Approved Recipes Clean Cut Detoxing Vegetable Soup 1 onion diced 2 carrots chopped 3 celery stalks chopped 1 cup butternut squash ½ to 1 zucchini, chopped (depending on size)

More information

Mark s Grilling and Wild Game

Mark s Grilling and Wild Game Mark s Grilling and Wild Game Recipes Volume 1 Mark Rhudy I am asked a lot by the people who see me grilling and giving out samples of our Mountain Memories farm raised meats at the Farmers Market for

More information

The Four Seasons. Menu

The Four Seasons. Menu The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,

More information

PROFILE THANKSGIVING MENU

PROFILE THANKSGIVING MENU Submitted by Alyssa Koens, Head Nutritionist Profile HQ POMEGRANATE SALAD Profile Exchange values: 1 ½ cups vegetables, 2 fats Number of Servings: 4 4 tsp. olive oil 2 tbsp. apple cider vinegar ½ tsp.

More information

ANGIE GUBLER. Korean Steak on a Stick

ANGIE GUBLER. Korean Steak on a Stick Recipes included: Korean Steak On A Stick Spicy Garlic Lime Chicken Grilled Flank Steak A Bit Of Everything Grilled Chicken (*note: this recipe calls for sherry) Marinated Grilled Shrimp Basil Burgers

More information

HOLIDAY. Survival Guide. Expert help to get you through Thanksgiving and beyond.

HOLIDAY. Survival Guide. Expert help to get you through Thanksgiving and beyond. HOLIDAY Survival Guide Expert help to get you through Thanksgiving and beyond. HOLIDAY Survival Guide Traditions abound during the holidays. From using Aunt Bessie s antique table cloth to sneaking a piece

More information

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking 827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1

More information

AIR FRYER 5.3QT Recipe Guide

AIR FRYER 5.3QT Recipe Guide AIR FRYER 5.3QT Recipe Guide 1 TABLE OF CONTENTS Appetizers Blooming Onion 3 Garlic Knots 4 Mac n Cheese Balls 5 Mozzarella Sticks 6 Bacon-Wrapped Tater Tots 7 Grilled Corn 8 Fried Pork Wonton 9 Meatballs

More information

Buttermilk brined roast crown of turkey with orange and rosemary

Buttermilk brined roast crown of turkey with orange and rosemary Buttermilk brined roast crown of turkey with orange and rosemary Serves 6-8 5kg (11lb) turkey crown (off the bone) 75g (3oz) butter (at room temperature) 1 garlic clove, crushed Finely grated rind of 1

More information

FAMOUS. ready made. Made Simple COMPLETE. Side Dishes THE HOLIDAYS. Ship Our. stress free HORS D OEUVERS & PLATTERS DELICIOUS TURKEY FEAST

FAMOUS. ready made. Made Simple COMPLETE. Side Dishes THE HOLIDAYS. Ship Our. stress free HORS D OEUVERS & PLATTERS DELICIOUS TURKEY FEAST FALL & WINTER 2016 THE HOLIDAYS Made Simple COMPLETE TURKEY FEAST ready made Side Dishes stress free HORS D OEUVERS & PLATTERS DELICIOUS DESSERTS Ship Our FAMOUS TRI-TIP Turkeys, Prime Rib, Ham & More

More information

IN THE KITCHEN COOKBOOK RECIPES FROM CHEF MALCOM JESSUP & THE J. LOHR TEAM

IN THE KITCHEN COOKBOOK RECIPES FROM CHEF MALCOM JESSUP & THE J. LOHR TEAM IN THE KITCHEN COOKBOOK RECIPES FROM CHEF MALCOM JESSUP & THE J. LOHR TEAM IN THE KITCHEN The recipes of Chef Malcolm Jessop for J. Lohr s Produced & Bottled Camp MOROCCAN SALMON TARTAR WITH RAS EL HANOUT

More information

Bison Chili. Ingredients. Directions

Bison Chili. Ingredients. Directions Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1

More information