Leftover turkey gravy
Cream cheese, softened
Leftover turkey gravy
Leftover roast turkey, white and/or dark meat, diced
|1 ½ cups|
1 . Stage
Preheat oven to 350 degrees F (175 degrees C). Combine stuffing and 1 tablespoon gravy in a bowl. Press the stuffing into the bottom of a 9-inch pie pan.
2 . Stage
Beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. Fold in the diced turkey. Spoon the filling into the pie pan. Bake in a preheated oven for 35 minutes. Remove from oven and cover the top of the cheesecake with the cranberry sauce.
1 . Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
2 . Mix together cake flour, lemon zest, baking powder, and salt.
3 . Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.
4 . Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.
1 . Place potatoes in a medium, microwave-safe bowl and cover with water. Place a towel or paper towel on top and microwave on high until soft, 7 to 10 minutes. Make sure the water does not boil or the potatoes will be too soft and mushy. Drain.
2 . Heat a griddle to 350 degrees F (175 degrees C).
3 . Grease the hot pan with butter. Add onion and cook until translucent, about 5 minutes. Add drained potatoes, onion powder, garlic powder, paprika, chili powder, and adobo sauce. Stir until all potatoes are covered with spices. Drizzle with oil. Cook and stir until potatoes are golden brown and crispy, 15 to 20 minutes.
1 . Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
2 . Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
3 . Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
4 . Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
5 . Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
6 . Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
7 . Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes. Cooking Mama
1 . Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
2 . Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
3 . In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
4 . Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.
1 . In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
2 . Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
3 . Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
4 . Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.
1 . Carefully wash the fruits and berries you have selected and cut into slices, cubes.
2 . Pomegranate divided into grains.
3 . Pulp of orange, can also be used for a festive salad.
4 . At the bottom of the orange put a little jam, then fill with fruit.
5 . Garnish with pomegranate seeds on top. Sweet Salad Juicy Dragon on top can be sprinkled with chopped nuts, cinnamon.
6 . Wash the oranges, cut off their tops, gently pull out the flesh to make “cups”.
1 . Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2 . Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3 . Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4 . Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5 . Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Beat together the eggs, sugars, syrup, butter or margarine, vanilla, and peanut butter. Add the baking soda, and beat well. Stir in the oats, chocolate chips, and candies.
3 . Place dough by tablespoonfuls on ungreased cookie sheets.
4 . Bake in the preheated oven until edges are golden and cookies are set, about 12 minutes. Do not overbake!
1 . Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
2 . Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
3 . Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
4 . Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
5 . Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
2 . Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
4 . Serve beans with a wedge of fresh lime and garnish with cilantro.