Healthy Opportunities 2011 Holiday Cooking Class Visit www.tasty-cooking.com for more recipes and cooking tips! Like us on facebook on facebook pages because our future cooking class invitations will be sent via facebook! Healthy Opportunities Inc 8212 Ithaca Suite 2 Lubbock, TX 79423 (806) 773-5816
Holiday Turkey 12-14 lb turkey seasoning 4 oranges 2 sticks of butter 1 c white wine 2 T garlic powder Coat a 15-20 pound Turkey with butter and your choice of seasonings. Remove innards bag and fill cavity with 4 halved oranges. Melt 1 stick of butter and mix with 1 cup of white wine and 2 Tbs of garlic powder. Inject Turkey with butter and wine mixture. Place turkey in breast side down in the 12 qt. roaster and cover and heat to med-high. When valve stands up all the way reduce heat to medlow and cook 10 minutes per pound. Hawaiian Ham 1 uncooked ham 2 can sliced pineapples in juice 1 jar Maraschino Cherries In a cold 8qt roaster, place ham flat side down. Use toothpicks to cover top of ham with pineapples and cherries. Pour juice over the ham and inject with some of the pineapple juice. Cover and heat to med-high until valve stands up all the way then reduce heat to low and cook for 1 ½ to 2 hours depending on the size of the ham. Vegetable Beef Soup 3 lbs stew beef 1 (16oz) can tomatoes 1 (18 oz) can tomato Sauce 1 c. sliced carrots 1/3 c. chopped onion 1 c. diced potatoes 2 tsp. Worcestershire sauce 1- (10 oz) pkg green beans ¼ tsp. Chili powder 2 bay leaves salt to flavor Combine meat, tomato juice, onion, seasonings, and 6 cups of water in 8 qt. Cover and simmer 2 hours. Add vegetables, cover and simmer 1-2 hours. Serves 8. Roast with Vegetables 4-5 lb Chuck Roast 3-5 Medium Carrots 3-5 Medium Potatoes 2-3 Medium Onions 5 Cloves of Garlic Seasoning to taste 2 Cups of Water Preheat the 8 qt. roaster on medium high heat until water beads up like mercury when sprinkled into the unit. Sear the roast for 6 minutes on each side. While the roast is browning, slice 1 of the onions into ¼ inch slices, quarter the potatoes and slice the remaining vegetables into cubes with a knife. Once the roast if finished searing, slide the onion slices under the roast, add all of the remaining ingredients and seal the lid. Leave the unit on medium-high heat for approximately 15 minutes. Then reduce the heat to medium-low and cook approximately 10 minutes per pound or until the roast is tender. The longer the roast cooks on low, the more tender it will get!
Ribs (For Beef or Pork Ribs) Medium Rack of Ribs Favorite BBQ or Rub Place Ribs in an electric skillet and add desired seasoning (BBQ sauce or rub) Cook on Med. Heat until the valve clicks then lower heat to med-low let cook for 1 hour to 1 ½ hours. (Temperatures may vary on different stoves- you want the lid to stay hot) Clam chowder or Potato Soup 2 - Cups of Potatoes Cut on #3 Blade 2 - Tablespoons of Butter 1/4 - Medium Onion Cut on #2 Blade 1/4 - Cup of Celery Cut on #1 Blade 2 - Teaspoons of Salt 2 - Cups of Water 1/2 - Teaspoon of Pepper 3 - Cups of Milk 1 - Tablespoon of Flour 1 - Tablespoons of Parsley For Clam Chowder: Add 2-8 Oz. bottles of clam juice in place of water Use 1 cup of heavy cream instead of milk Add 2-6 Oz. Cans of Clams with water Reduce the water to 1 cup instead of 2 Before you begin cooking, chop all of the vegetables with your food cutter machine. Next, preheat a unit on medium heat (350 with the Electric Skillet) and add the onion and butter and cook until the onions are tender. Then add salt, pepper and flour and cook for a few minutes until the flour is browned. Add parsley, celery, potatoes and water (and clam juice for chowder) and mix thoroughly while leaving the unit on medium heat. Seal the lid and cook until the valve clicks rapidly and then reduce the heat to low until the potatoes are tender. (Approximately 15 minutes) Add milk, (and clams for chowder) and heat thoroughly! Deluxe Green Bean Casserole 1 10 oz can cream of mushroom soup 1 14 oz package of fresh mushrooms 3 oz of colby jack cheese 1-2 bags frozen French cut green beans 1 T real bacon bits 1 2 oz can French-Fried onions Mix soup, mushrooms, Velveeta, bacon bits, green beans, and half of onions in 11 skillet. Cover and heat to med until valve clicks and reduce to low for 25 minutes. When finished, pour remaining onions over the top. Sweet Potatoes 3-5 medium sweet potatoes
Peel & rinse sweet potatoes, cut into 1 cubes, or dice on #3 cone. Place in cold 3 or 4 qt saucepan. Season with cinnamon and nutmeg. Heat to med until valve clicks then reduce heat to low and cook for 30 minutes. Can be served with marshmallows. Cranberry Sauce 1 bag fresh cranberries 1 ½ c sugar 1 ½ cup pecans 1 apple 1 pear 1 can crushed pineapple Wash cranberries and discard bad ones. Leave wet and pour into 3 qt saucepan. Pour sugar over cranberries and Cover and heat to med until valve clicks then reduce heat to low for 20 minutes. mix in pecans, apple, and pear after cranberries are cooked. Pineapple Upside-Down Cake 1 pkg moist yellow 2 eggs cake mix 1 can pineapple slices 3 T butter 3 T packed brown sugar 1 T white corn syrup Maraschino Cherries (drained, halved) In large bowl, combine cake mix and eggs. Combine pineapple juice with enough water to make 1 cup of liquid, ad to mix. Mix well. Heat Electric Skillet to 325. In bottom of skillet, melt butter, stir in brown sugar and syrup; mix well. Arrange pineapple slices in brown sugar mixture and place cherries in the center of each pineapple. Carefully spoon batter over pineapple rings. Cover and bake for 5 min, turn off heat and let stand for 15 min. Breakfast Quiche 12 eggs ½ lb. cooked ham, sausage, or 1 c shredded cheese bacon ½ c Bisquick ½ c milk 1 can Rotel, drained Salt to taste Spray cold electric skillet with cooking spray. Set heat to 250. Mix all ingredients together and whisk. When spray begins to turn tan, pour in quiche mix. Cover and cook for 25 minutes Fresh Pumpkin Pie 1 Pie Pumpkin (use 2 cups of cooked pumpkin) 6 egg whites ½ Cup Agave Nectar (2/3 agave replaces 1 Cup sugar) ½ cup of yogurt 2 T Pumpkin Pie Spice 4 T Cornstarch in ¼ cup of water Cut the top off of your pie pumpkin. Then cut in ½ and make into small strips. With a paring knife, clean out, as you would an apple, the seeds. Using the #1 cone on your food processor, feed the flesh side of the pumpkin strips through the back of the machine. (The rind will be facing the back and the flesh will be touching the blade.) In your 3 qt. sauce pan cook fresh pumpkin with ½ cup of water on medium click low, low for 20 minutes or until soft. Blend all ingredients in blender or use a mixer.
Spray 10 sauté skillet and place pie crust in it. Mark the edge of the raw pie crust with a fork. Pour mixture in. Place lid on top and cook on medium for 5 minutes on your cook top. Medium low for 20-25 minutes. *If baking in the oven use 4 eggs and 8 oz. of evaporated milk. *If using your family recipe and cooking it on the stove top increase eggs add the cornstarch and cut evaporated milk in ½. *The reason for using yogurt, other than health benefits, is the agave we used instead of sugar makes it too runny Homemade whipped cream Heavy whipping cream Sugar to taste Vanilla or Almond extract Combine all ingredients and whip with a blender until thick and fluffy Cherry Dutch Dessert ½ c butter ¾ T lemon juice 1 ½ c graham crackers cinnamon 1 can cherry pie filling ¼ c pecans 1 c sour cream 1 can sweetened condensed milk Heat Electric Skillet to 225. Chop pecans on #2 cone, crumble graham crackers on #1 cone. Melt butter and spread around in bottom of skillet. Mix graham crackers with butter and spread around bottom of skillet. In a bowl mix condensed milk, sour cream, and lemon juice. Pour mixture over crust, spoon pie filling over milk mixture. Sprinkle nuts and cinnamon over top. Cover and bake for 35 min, let cool to firm. Caramel Apple Salad 4 medium Granny Smith apples 8 oz. Cool Whip or homemade whipped cream 1 can (14.5 oz) pineapple tidbits 1 small box butterscotch pudding Combine juice from pineapple with pudding and set aside. Chop apples on #3 cone, add pineapple and mix well. Add Cool Whip to pudding mixture and mix well, combine all ingredients and mix well. Chill. ***Keeps well in the refrigerator up to 3 days. Gaylene s Snicker Apple Salad
4 Granny Smith apples 8 Snickers candy bars 1 small box vanilla 8 oz Cool Whip or homemade whipped cream pudding ½ c milk Combine milk and pudding and set aside. Chop apples on #3 cone, cut Snickers into 1 inch pieces, mix together. Add Cool Whip to pudding mixture and mix well. Combine all ingredients and chill!