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Recipes
Easy Lemon Turkey in Pastry Shells
By pattie_d
Depend on convenient puff pastry shells to turn leftover turkey into a special family meal
- 2 jars (12 ounces each) Campbell's® Slow Roast Turkey Gravy
- 2 tbsp. lemon juice
- 1/4 tsp. dried thyme leaves, crushed
- 3 cups cooked cut-up vegetables
- 2 cups cubed cooked turkey
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Deep Dish Pizza Dough
By pattie_d
In a medium-sized mixing bowl, place water, sugar, and yeast, letting dissolve 3-4 minutes
- 1 teaspoon sugar
- 1 package yeast
- 3 cups flour plus 1 tablespoon
- 1/4 cup cornmeal
- 1 teaspoon salt
Vegan: Blue Corn-Pecan Pancakes
By pattie_d
1. Grind pecans in a blender or food processor until just finely ground (will turn to nut butter if ground too long...
- Dry Mix:
- 1-1/2 Cups Blue or yellow cornmeal
- 1/2 CupsWhole wheat or kamut flour
- 1 Tb Non-aluminum baking powder
- 1/2 tsp Sea salt
- 2/3 Cups Pecans (optional)
- Wet Mix:
- 1-3/4 milk or water
- 2 Tb vegetable oil
- 1 tsp pure vanilla extract
Saucy Eggplant Patty Tower
By pattie_d
2011 Hungry Girl. All Rights Reserved
- 2 frozen meatless hamburger-style patties with about 100 calories each
- 1 eggplant, about the width of the patties
- 1/2 cup canned crushed tomatoes
- 1/4 teaspoon Italian seasoning
- Chopped fresh basil, for garnish
Low-Fat Chocolate Brownies | The Dr. Oz Show
By pattie_d
Dr. Oz fan Katherine bakes these brownies in a portion-control pan
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup 1% milk
- 1 egg white, slightly beaten
- 1 cup unsweetened applesauce
- 1 tsp vanilla
- 1 tsp powdered sugar
Brined and Roasted Turkey
By pattie_d
Recipe courtesy Emeril Lagasse, 2001
- 1 (10 to 12-pound) turkey
- Brine, recipe follows
- 4 tablespoons unsalted butter at room temperature
- 1 large yellow onion, cut into 8ths
- 1 large orange, cut into 8ths
- 1 stalk celery, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 2 bay leaves
- 2 sprigs thyme
- 1 1/2 to 2 cups chicken or turkey stock, for basting
- 1 tablespoon vegetable oil
- Reserved turkey neck and giblets
- 1 large carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 large celery stalk, coarsely chopped
- 1 small bay leaf
- 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
- 3 cups water
- 4 cups turkey broth
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1/4 cup flour
- Salt and freshly ground black pepper
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary
Thumbprint Cookies Recipe
By pattie_d
reheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/4 cup (50 grams) granulated white sugar
- 1 large egg, separated
- 1/2 teaspoon pure vanilla extract
- 1 cup (140 grams) all purpose flour
- 1/8 teaspoon salt
- 3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
- 1/2 cup jam
Rich Chicken Stew
By pattie_d
A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce
- 1 pound mushrooms, stems trimmed, caps wiped clean
- 1/2 cup finely chopped shallots, (2 large)
- 2 teaspoons extra-virgin olive oil
- 1/2 cup water, divided
- 4 cups reduced-sodium chicken broth
- 1 cup thinly sliced carrots, (1 large)
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
- 2 bay leaves
- 2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
- 2 1/4-inch-thick lemon slices, (including peel), seeded
- 1/2 teaspoon freshly grated lemon zest
- 2 tablespoons cornstarch
- 1/4 cup whipping cream
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/2 cups frozen green peas, rinsed under cold water to thaw
- 1/2 cup chopped fresh parsley
Strawberry Cream Cake
By pattie_d
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs plus 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 pound strawberries, hulled and thinly sliced
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
High-Fiber Fruit and Yogurt Muffins
By pattie_d
How can these tender, golden muffins possibly be high fiber? Hi-maize Fiber, the easy, "invisible" way to add fiber...
- Muffins:
- Hands-on time: 10 mins. to 15 mins.
- Baking time: 16 mins. to 18 mins.
- Total time: 26 mins. to 33 mins.
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2/3 cup sugar
- 3/4 cup Hi-maize Fiber*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon Cake Enhancer, optional, for tenderness
- 1/3 cup milk
- 3/4 cup (1 standard container) lemon, vanilla, or other fruit-flavored yogurt, regular or low-fat (not nonfat)
- 2 large eggs
- 1/8 teaspoon Buttery Sweet Dough Flavor, optional but good; or 1 teaspoon vanilla extract
- 1/4 cup (4 tablespoons) butter, melted
- 1 cup dried fruit, chopped if large; Tropical Fruit Blend is a good choice
- Substitute all-purpose flour, if desired, increasing the amount of milk to 1/2 cup.
- Topping:
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 3 tablespoons softened butter
- tips from our bakers
- Try this tasty variation: use 1 cup diced dried pineapple for the fruit, and top muffins with sweetened or unsweetened flaked coconut, instead of streusel topping.