Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Unsalted butter
|
2 tablespoons |
| 2. |
Carrots, diced
|
5 |
| 3. |
Celery, chopped
|
2 stalks |
| 4. |
Onion, chopped
|
1 large |
| 5. |
Garlic, minced
|
2 cloves |
| 6. |
Kosher salt
|
1 teaspoon |
| 7. |
Ground black pepper
|
½ teaspoon |
| 8. |
Leftover turkey carcass with some meat attached
|
1 |
| 9. |
Reduced-sodium chicken broth
|
8 cups |
| 10. |
Ground thyme
|
1 teaspoon |
| 11. |
Dried sage
|
1 teaspoon |
| 12. | Bay leaf | 1 |
| 13. |
Leftover prepared stuffing
|
3 cups |
| 14. |
Fine bread crumbs
|
⅓ cup |
| 15. | Vegetable oil | 4 cups |
Cooking
1 . Stage
Heat a slow cooker on High until hot. Stir in butter, followed by carrots, celery, onion, garlic, salt, and pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes.
2 . Stage
Stir the turkey carcass, chicken broth, thyme, sage, and bay leaf into the slow cooker. Reduce the heat to Low, cover, and cook until turkey meat is falling off the bones, about 6 hours.
3 . Stage
While the soup is cooking, make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.
4 . Stage
Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).
5 . Stage
Fry stuffing balls in the hot oil until evenly browned, about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.
6 . Stage
Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.
1 . Combine the apples and sauerkraut in a deep skillet over medium heat. Bring to a simmer then cook for about 10 minutes, until apples are starting to soften. Stir in the brown sugar and kielbasa. Cook for another 5 minutes, or until heated through.
1 . Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
2 . Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.
3 . Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.
4 . Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.
5 . Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Cream 1 1/2 cups sugar and margarine. Add eggs. Sift cocoa, salt, baking soda, cinnamon and flour ingredients and add to sugar mixture, alternately with applesauce. Pour into 10-1/2 X 15-1/2 inch jelly roll pan.
3 . Combine 2 tablespoon sugar, 1 cup chocolate chips and 1 cup chopped nuts. Sprinkle over batter. Bake for 30 minutes.
1 . Finely chop the garlic and parsley.
2 . Combine soy sauce, vegetable oil, vinegar, parsley and garlic and all the spices. If you will add sesame then fry it in a dry pan and add to the marinade. You can add chili peppers.
3 . Pour mushrooms with marinade and refrigerate for 8 hours.
4 . Mushrooms in Korean ready.
5 . Bon Appetit!!!
6 . Rinse the mushrooms well and boil in salted water for 15 minutes. Chill.
1 . In a large pot with boiling salted water cook egg noodles until al dente. Drain well.
2 . Meanwhile, in a large skillet cook meat with seasoning salt, black pepper, and garlic powder until brown. Add the cans of Mexican-style corn, tomatoes with green chilies and mix well.
3 . Pour mixture into casserole dish prepared with butter spray. Arrange sliced processed cheese food on top. Cover with aluminum foil.
4 . Bake in a preheated 375 degree F(190 degrees C) oven for 20 to 30 minutes. Stir and serve.
1 . In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
2 . In a large salad bowl, combine the peach pie filling and pineapple chunks.
3 . Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
4 . Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
5 . Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
6 . Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
1 . Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2 . Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3 . Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4 . Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
2 . Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
3 . Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
4 . Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
5 . For the frosting: Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.
1 . Preheat oven to 375 degrees F (190 degrees C).
2 . In a saucepan, whisk the cornstarch with 1/4 cup of cold water until thoroughly combined and smooth. Stir in the blackberries, white sugar, and 1/2 cup brown sugar, and bring to a boil over medium heat. Stir until the filling thickens, about 2 minutes, then remove from heat and stir in vanilla extract. Pour into a 9x13-inch baking dish; set aside.
3 . In a bowl, mix the cornflakes crumbs, flour, rolled oats, 1/3 cup brown sugar, pumpkin pie spice, and salt. Cut in 1/4 cup of butter with a pastry cutter until the mixture resembles coarse crumbs; stir in water, 1 tablespoon at a time, just until the crust begins to hold together. Sprinkle the crust over the berries, and drizzle with melted butter.
4 . Bake the cobbler in the preheated oven until the crust begins to brown, about 10 minutes. Turn the oven's broiler on, and broil the cobbler until the crust is golden brown, about 2 more minutes.
1 . Remove the zest and squeeze the juice from one lemon.
2 . Boil 750 ml of water in a saucepan.
3 . Dissolve the starch in the remaining 250 ml of water.
4 . Pour the sugar and zest into the hot water. Pour in the diluted starch and, stirring, bring to a boil. Remove from the heat and pour in the lemon juice.
5 . Pour the kissel into a glass and garnish with candied lemon. I make it this way: I put the lemon in boiling water and cut it into half rings. Then I put it in a glass jar in layers, pouring sugar up to the lid. And the candied lemons are ready for tomorrow.
1 . In a small bowl, mix egg beat and milk together. Set aside. In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
2 . Heat oil in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
2 . Combine almonds, cornmeal, sugar, flour, lemon zest, vanilla, and salt in a bowl. Mix well using a fork.
3 . Pile flour mixture onto a flat work surface, forming a mound. Make a large well in the center; add butter, lard, and egg yolks. Knead vigorously until mixture is combined but crumbly. Spread evenly in the prepared baking pan.
4 . Bake in the preheated oven until golden, 40 to 45 minutes. Cut while still warm.