Bone-in turkey breast, skin removed
|1 (5 1/2 pound)|
|1 (10.5 ounce) can|
1 . Stage
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
2 . Stage
Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
3 . Stage
Cover slow cooker, and cook turkey 8 hours on Low.
1 . Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2 . In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
3 . With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.
1 . Preheat grill for medium heat and lightly oil the grate.
2 . Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
3 . Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
1 . Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan, such as Bundt.
2 . In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil, and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into the prepared pan.
3 . Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean.
4 . Meanwhile, make glaze: In a small bowl, stir together confectioners' sugar and 1/2 cup blackberry wine.
5 . Pour 1/2 of blackberry wine glaze over the top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish.
2 . Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool.
3 . Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews.
4 . Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
5 . Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.
1 . Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine.
2 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
3 . When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes.
4 . Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.
1 . Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
2 . Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
1 . Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
2 . Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
1 . Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
2 . In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
3 . Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
4 . Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
1 . Wash the cranberries, put them in a blender.
2 . Grind. Strain the resulting berry puree through a sieve.
3 . In a saucepan mix the egg with the sugar.
4 . Add the milk and sift in the flour. Stir well. Place on a low heat. Stir the mixture continuously to avoid the formation of flour lumps. As soon as the custard thickens and begins to boil, remove from the stove.
5 . Let the cream cool slightly and add the cranberry puree.
6 . Stir. The sauce is ready.
1 . Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2 . Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Dotdash Meredith Food Studios
3 . Add the flour mixture; mix well. Dotdash Meredith Food Studios
4 . Shape into 40 balls and place each into an ungreased mini muffin pan. Dotdash Meredith Food Studios
5 . Bake at 375 degrees for about 8 minutes.
6 . Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. Dotdash Meredith Food Studios
7 . Enjoy! DOTDASH MEREDITH FOOD STUDIOS
1 . In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
2 . In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
1 . Bring sugar and corn syrup to a boil in a saucepan over medium heat. Stir in butter and peanut butter until thoroughly combined, then remove from the heat.
2 . Place cornflakes into a large bowl. Pour peanut butter mixture over top and mix until cornflakes are well coated. Drop 1-tablespoon scoops of the mixture onto a waxed-paper lined baking sheet. Flatten slightly if desired, then allow to cool for 30 minutes before serving.