Real Recipes for Real people PART TWO who do not want to spend too much time in the kitchen!! Come here to post and find Quick recipes for your family!!

[angelofharlem]

Good evening dear friends
Just wanted to start a thread and continue on with the Real Recipes that Tamster started a while ago..
Post here if you have a great Recipe
Also if you are looking for a specific recipe just let me know and I will try to find something for you

looking forward to getting some new recipes to try

Hugs

Angel






(this thread okay'd by Gingerly)

[angelofharlem]

TURKEY LURKEY TIME TO TALK TURKEY

Whether brining, roasting, smoking or deep-frying, you'll be sure to serve a moist and tender bird.
since Thanksgiving is just around the corner thought I would post a few tips

Fresh or Frozen?

• Before you buy the turkey, figure out your guest list. You should have 1 to 1½ pounds of turkey per person.
• Your next decision will be selecting between a frozen or fresh turkey.
• A fresh bird is more expensive, but will save you time and precious refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. Most grocers don’t keep a large stock of fresh birds on hand.
• You will need to plan ahead if buying a frozen bird as well: it can be catastrophic to find that the only turkey available for your intimate four-person dinner is a 26-pound glacial beast.
• A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost thoroughly.
• An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets! Not only is it disconcerting to find these paper-wrapped lumps when carving the bird, but you may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels.

• If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.
• Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).
• Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
• Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
• Bake until the skin is a light golden color, and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Roasting Time
(Stuffed)

10-18 lbs --- 3.75-4.5 hours

15-22 lbs --- 4.5-5 hours

22-24 lbs --- 5-5.5 hours

24-29 lbs --- 5.5-6.25 hours

Ready to Eat

The only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F. If your turkey has been stuffed, it is important to check the temperature of the dressing. The stuffing should be 165 degrees F as well. When the turkey is done, remove from the oven and allow to stand for 20 minutes. This resting time allows the juices to redistribute throughout the meat.

Finishing Touches

Most recipes instruct you to let the turkey rest for fifteen to thirty minutes before carving. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better--so the juices stay in the slices, rather than on your countertop.

Other tips:

• Transfer the turkey to a cutting board to rest and use the drippings in the roasting pan to make gravy.
• Use a sharp knife for carving.
• Serve the meat on a warmed serving platter.

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thanks to allrecipes for the info

[volleyballgirl7]

Awesome thread idea! If I think about it, I'll come back a little later and post a recipe.

[WishAponAStar]

Awesome thread! Mmm...turkey sounds good. I can't wait for Thanksgiving. Gravy in my family is made by

1) Going to Safeway
2) Buying gravy in cans
3)Pouring gravy into microwavable bowl
4)Microwaving
5)eating

I hope you liked my "recipe"

[cutegirl#1]

I think this is a good recipe:

Triple Chocolate Chip

What you need :

pieces of brownies

pieces of crumbled chocolate chip cookies

chocolate pudding

whipped cream

mini chocolate chips

How to make:

Place a few pieces of brownie in the bottom of a cup. Add a layer of crumbled chocolate chip cookies. Top with a scoop of chocolate pudding. Finish with whipped cream and mini chocolate chips.


I think I might make that tonight! If you need more recipies just leave me a pm or something I have tons more!

[tarsky781]

Awesome thread, angel!!
Blueberry bread:
buy mix
make
eat

[angelofharlem]

Cinnabon Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening (I just used all butter)
• 1 cup light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup brown sugar
• 1/4 cup butter
• 2 teaspoons ground cinnamon

Directions

1. In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
3. On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
4. Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

Prep Time:
30 Min

Cook Time:
8 Min

Ready In:
1 Hr

[volleyballgirl7]

Hot Cocoa Mix:

Mix 8 quarts of powered milk, 1 pound of Instant Quick, 1 (6 oz) jar of Coffee Mate and 1 cup powdered sugar. Use 1/4 cup of the mix for each cup of hot cocoa you'd like. Add hot water.
Note: 3 1/4 cup = 1 pound instant chocolate and 1 2/3 cup = 6 oz. Coffee Mate

This makes a great holiday gift!

[cutegirl#1]

Hug in a Mug

Ingredients

• An adult to help you
• 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup baking cocoa
• 2 beaten eggs
• 1/4 cup milk
• 1/4 cup oil
• 1 teaspoon pepermint extract (optinal)
• 4 microwavable coffe mugs
• Whipped cream

Directions

1. Mix flour, sugar, and baking cocoa in a bowl.
2. Add the eggs.
3. Stir well.
4. Add the milk, oil, and peppermint.
5. Stir again.
6. Place bowl in the refrigerator for about ffteen minutes.
7. When you are ready to eat, spoon the mixture into 4 microwave-safe coffe mugs--you should fill each mug about halfway.
8. Ask the adult to remove the mugs with an oven mitt.
9. Let mugs cool.
10. Top with whipped cream and eat with a spoon.

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

[Gingerly]

What a great thread Angel, but you need to post a warning.......
* Do not read when hungry!* ( Lol )