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Recipes
TEXAS SWEET POTATOE BALLS
By stepjo7269
Garden Time! “Growing Sweet Potatoes Everywhere”
- Directions:
- 2 c. boiled or baked sweet potatoes, mashed
- 2 T. melted butter
- 3 T. sugar
- Marshmallows
- Grated coconut
- 1 . Mix potatoes, butter and sugar well.
- 2 . Take 1 T. of sweet potatoe mixture and wrap around a large marshmallow. Roll ball in grated coconut.
- 3 . Place balls in greased casserole.
- 4 . Bake at 350 F. for 10-15 minutes careful not melt marshmallows.
BAKING PERFECT PIZZA
By stepjo7269
Auction box
- Directions:
- 1 1/4 c. warm water (105-115 F)
- 1 envelope (.25 oz.) active dry yeast
- 1 t. sugar
- 1 T. olive oil
- 1 t. salt
- 3 1/2 c. all-purpose flour
- 2 t. corn meal
- 1 c. pizza sauce
- assorted toppings
- 2 c. mozzarella cheese, shredded
- ●Place 1/4 c. warm water in a large bowl. Sprinkle yeast over water; stir in sugar; let stand 5 minutes.
- ●Add remaining water, oil and salt.
- ●Stir in flour until dough pulls away from sides of bowl. Turn dough onto a lightly floured surface. Kneed until smooth, 8-10 minutes.
- ●Coat large bowl with cooking spray; place dough in bowl, turning to grease top. Cover loosely with plastic wrap and let rise in a warm place until almost double in size (about 45 minutes.)
- ●Preheat oven to 450 F.
- ●Punch down dough. Coat 2 12 inch pizza pans with cooking spry. Sprinkle pans with corn meal.
- Divide dough in half. Roll dough to fit prepared pans; press dough around edge to form rim.
- ●Bake crust for 10 minutes; remove from oven and top with pizza sauce. Add toppings and sprinkle with cheese.
- ●Bake until cheese melted (15-20 minutes longer).
CHOCOLATE CARAMEL BROWNIES
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p 229
- Directions:
- 1 (14 oz) package Kraft caramels, unwrapped
- 2/3 c. evaporated milk, divided
- 1 (18 1/4 oz) German Chocolate cake mix
- 3/4 c. margarine, softened
- 1 c. pecans, chopped
- Melt caramels with 1/3 c. milk; set aside.
- Combine cake mix, remaining 1/3 c. milk and margarine.
- Stir in nuts.
- Put half in greased 9 x 13 inch pan (spread batter with greased hands if needed).
- Bake at 350 for 6 minutes.
- Top with caramel mixture.
- Spread remaining cake mixture on top and return to oven for 15-18 minutes.
HOW TO COOK A TURKEY
By stepjo7269
As above
- Deep Fried Turkey:
- to to Roast Your Turkey
- To prepare the turkey for roasting, first remove the giblets (and save for gravy or stuffing). Next, rinse the bird inside and out and pat dry with paper towels.
- to 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).
- Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
- 350 to 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.
- 45 to 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.
- Weight of Bird
- Roasting Time
- (Unstuffed)
- Roasting Time
- (Stuffed)
- 10-18 10-18 10-18 lbs
- 3-3.5 3-3.5 3-3.5 hours
- 3.75-4.5 3.75-4.5 3.75-4.5 hours
- 18-22 18-22 18-22 lbs
- 3.5-4 3.5-4 3.5-4 hours
- 4.5-5 4.5-5 4.5-5 hours
- 22-24 22-24 22-24 lbs
- 4-4.5 4-4.5 4-4.5 hours
- 5-5.5 5-5.5 5-5.5 hours
- 24-29 24-29 24-29 lbs
- 4.5-5 4.5-5 4.5-5 hours
- 5.5-6.25 5.5-6.25 5.5-6.25 hours
- 165 turkey is done when the internal temperature reaches 165 degrees F (75 degrees C) at the thigh.
- Other Cooking Methods
- Heavy-duty portable propane burner.
- to 40-quart stockpot (26- to 40-quart capacity) or a custom-made turkey-frying pot.
- A heavy-duty cooking thermometer
- to tool that will allow you to safely lower the turkey into a vat of boiling oil, and remove it once the turkey is done.
- There are many online resources for buying turkey-frying equipment, if you can't find it at your local hardware or kitchen store.
- Prepping the Bird
- For a traditional Cajun turkey, use peanut oil for frying the bird. Peanut oil gives the best flavor and has a high smoke point. You can also use half peanut, half vegetable oil.
- Seasoning Cajun-style turkeys are traditionally injected with a liquid seasoning blend (marinade), then rubbed with a dry seasoning blend (dry rub).
- To properly season your turkey, place it in a pan and load your marinade into a hypodermic meat injector (available at kitchen supply stores and some supermarkets).
- Inject the marinade into the meat in several places on the turkey by carefully lifting up the skin, rather than poking the needle through the skin.
- Gently loosen the membrane under the turkey skin. Apply a dry rub under the skin of the bird and all around the cavity.
- 36 12 to to as much as 36 hours in advance, but you should allow at least 12 hours to give the flavors time to penetrate the meat while it's kept in the refrigerator.
- Smoked or Grilled Turkey:
- to One of the benefits of smoking a turkey is that it's almost impossible to overcook anything in a smoker. The temperature remains low and the cooking is slow, resulting in perfectly moist and tender meat with a rich, complex flavor.
- Smoked Turkey Tools
- a smoker, there are a few other things you'll need to smoke your turkey:
- large A large pan
- An accurate meat thermometer
- Wood chips--any kind of fruit wood, such as apple or cherry, complements turkey very well, but hickory, pecan, and maple will be equally good
- 15 to smoking a whole bird, we recommended that you choose one weighing no more than about 15 pounds--large turkeys take too long to heat all the way through.
- If you choose a frozen turkey, it should be thoroughly thawed before you begin.
- to sure to remove all the giblets and gizzards from the turkey, as well as the plastic pop-up thermometer.
- Prepping
- even more flavor to your turkey:
- Try brining: while not an essential part of smoking a turkey, soaking in brine before cooking gives the meat maximum flavor and juiciness.
- Rub bird with oil or butter for crispy and evenly browned skin.
- Apply a dry rub just before smoking. (If you have brined the turkey, you should not use any salt in the dry rub).
- Unfortunately, you can't stuff a smoked turkey. Make your stuffing separately in the oven.
- Smoking Your Turkey
- you have prepped your turkey, you are ready to begin smoking:
- Place turkey in the pan, breast-side up.
- to the meat thermometer deep into the thigh, being careful not to touch the bone or joints.
- 240 your smoker at 240 degrees F (115 degrees C).
- 30 30 minutes of cooking time per pound of meat.Â
- Baste the turkey with its own juices a few times during smoking, but avoid opening the smoker too often; you will lose heat and increase the cooking time.
- 165 15 thermometer reads 165 degrees F (75 degrees C) , pull the bird out of the smoker and let it rest at least 15 minutes. Carve and serve.
- Grilled Turkey
- 12-pound have a smoker? Use your charcoal grill. A 12-pound turkey is the largest that will fit most grills.
- to to Eat
- 165 only reliable test for doneness is the temperature of the meat, not the color of the skin. The turkey is done when the meat reaches an internal temperature of 165 degrees F (75 degrees C) at the thigh.
- to 165 to 20 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.
BAKED CAJUN CHICKEN
By stepjo7269
Internet
- 100 g chicken
- 1/2 T milk
- 1/2 tea. cajun seasoning
- Directions
- 1 . Preheat oven to 350.
- 2 . In small dish, coat both sides of chicken with milk.
- 3 . Place chicken in glass baking dish.
- 4 . Sprinkle top with cajun seasoning.
- 5 . Bake uncovered 20-30 mins until chicken is no longer pink.
SPICED PECANS
By stepjo7269
Allrecipes By: Pat "So simple, so good!"
- 1 egg white, lightly beaten
- 1 tablespoon water
- 3 cups pecan halves
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Directions
- ● Preheat oven to 350 degrees F.
- ● Line a baking sheet with aluminum foil.
- ● In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
- ● In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts.
- ● Spread nuts on prepared pan.
- ● Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
CATFISH PECAN MEUNIERE
By stepjo7269
Adapted from www.gumbopages
- Catfish Filets:
- 6 catfish filets, 5 to 7 oz. each
- 1 C. pecans, chopped finely (not ground)
- 1 C. fresh bread crumbs
- 1 C. seasoned flour (season with salt, black and red pepper)
- 1 egg
- 1/4 C. milk
- Creole seasoning blend
- Peanut oil
- Meuniere Sauce:
- Juice of 1 lemon
- 2 T. worcestershire sauce
- 3 T. hot sauce
- 1/2 C. heavy whipping cream
- 2 T. butter
- 1/4 tea. salt
- 1/4 tea. pepper
- Preparing the meuniere sauce:
- ●Combine lemon juice, hot sauce, worcestershire sauce and whipping cream in pan.
- ●Blend with wire whisk over medium heat, stirring constantly 3-4 min. Add butter by pinching off a little bit at a time and squeezing it through fingers into pan, stirring constantly (this is called mounting the butter).
- ●Remove from heat after adding last of butter. Continue to stir. Season with salt and pepper to taste.
- ●Cover and keep warm until time for serving.
- Preparing the catfish filets:
- ●Lightly season with Creole seasoning and place in refrigerator.
- ●Blend bread crumbs in blender. Pour into a bowl and add chopped pecans.
- ●In a small bowl, make egg wash by blending egg and milk.
- ●Bread filets by coating them with seasoned flour, then placing them in egg wash, and then pecan bread crumb mixture, making sure the entire filet is coated well. Refrigerate if unable to fry immediately.
- ●Fry in oil until fish will flake (if brown before fish is done, place in a 450 F. oven for 5 min).
ORANGE CHEESECAKE BARS
By stepjo7269
Taste of Home's Gifts from the country Kitchen Cookbook p
- 2 cups crushed vanilla wafers (about 60 wafers)
- 1/4 cup butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 tablespoons orange juice concentrate
- 1 teaspoon grated orange peel
- 1 teaspoon orange extract
- 5 drops yellow food coloring
- 3 drops red food coloring
- Directions
- ●In a large bowl, combine the wafer crumbs and butter. Press into a greased 13-in. x 9-in. baking pan.
- ●In a large bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust.
- ●Add the orange juice concentrate, orange peel, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer.
- ●Bake at 325 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack.
- ●Refrigerate for at least 2 hours before cutting.
CASHEW CHICKEN STIR-FRY
By stepjo7269
Taste of Home Country Woman By: Vicki Hirschfeld, Hartland, Wisconsin
- Directions:
- 2 cups chicken broth, divided
- 1/4 cup cornstarch
- 3 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 garlic cloves, minced
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced celery (1/2-inch pieces)
- 3 cups broccoli florets
- 1 cup fresh or frozen snow peas
- 1-1/2 cups cashews
- Hot cooked rice, optional
- ●In a skillet, heat 3 tablespoons of broth.
- ●Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
- ●Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes.
- ●Remove with a slotted spoon and keep warm. Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender.
- ●Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews.
MARINATED DIJON PORK KABOBS
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1/2 c. Italian dressing
- 2 T. Dijon mustard
- pork chops
- 2 c. rice, cooked
- bell pepper, cut into chunks
- onion, cut into chunks
- potatoes, cut into chunks
- cherry tomatoes
- ●In a small bowl, mix dressing and mustard; set aside.
- ●Cut chops into strips and pour dressing over meat. Cover and refrigerate for 15 minutes.
- ●On metal skewers, alternate pork, peppers, onions, tomatoes and potatoes.
- ●Grill 8-10 minutes on each side or until cooked.