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Recipes
MARINADE – JACK DANIELS
By Coo1
Combine and mix well. Dip steaks, chicken or pork into sauce and place on grill over hot coals
- 1/2 cup pineapple juice
- 3 TBSP soy sauce
- 1 1/2 tsp ginger
- 1/2 tsp garlic powder
- 1/4 cup Jack Daniel’s
TURKEY COOKING GUIDE
By Coo1
A precise guide To determine when the turkey is done, take its temperature in at least two places with an instant-...
- Cooking times
- Even a substantial 22 lb bird takes only 3 1/2 hours, at most, to cook through, following the oven temperatures and method in our recipe. Follow the chart below to determine approximate serving sizes
- Raw Weight Number of servings Approximate Roasting Time
- 12-14 lbs 10-12 2-2.5 hours
- 15-17 lbs 14-16 2.5-3 hours
- 18-22 lbs 20-22 3-3.5 hours
ROAST TURKEY OLD FASHIONED WITH GRAVY
By Coo1
Serves 10-12 You will need one 2-yard package of cheesecloth for this recipe
- Turkey
- 1 Package cheesecloth (see note)
- 4 Cups cold water
- 1 (12-14 lbs ) turkey (see note) neck and giblets reserved
- 1 Pound salt pork, cut into 1/4 inche thik slices
- Gravy
- 1 T. vegetable oil reserved turkey neck and giblets
- 1 Onion, copped
- 5 Cups water
- 2 Cups low sodium chicken broth
- 4 Sprigs fresh thyme
- 1 Bay leaf
- 6 T. all purpose flour
- Salt and pepper
POLENTA SQUARES DONNA’S OWN
By Coo1
Follow directions on package of Wade’s Mill Stone Ground Polenta
- Add 1 cup grated parmesan cheese
- 2 tbls chopped fresh rosemary
- Salt & freshly ground black pepper
TURNIPS
By Coo1
Roast until browned on bottom, 10-15 min
- Prep: Peel and cut into 3/4 to 1” pieces
MARINADE – SESAME
By Coo1
If doubling recipe 1/2 plus 2 heap teaspoons
- 3 tsp Sugar
- 1/2 cup Soy
- 1/2 cup sesame oil
- 1/2 cup Red Wine Vinegar
VEGETABLES – GRILLED (GOOD)
By Coo1
marinate at room temp for 4 hours
- 1 EGGPLANT SLICED LENGTHWISE
- 1 ZUK
- 1 ONION QUARTERTED
- 1 RED PEPPER
- MUSHROOMS
- 1 C. OLIVE OIL
- 6 T BALSAMIC VINEGAR
- 2 TSP DIJON MUSTART
- 2 TSP ITALIAN HERBs
VEGETABLES – LEEK AND SHIITAKE SPOONBREAD
By Coo1
1. Preheat oven to 350. Butter 1 1/2 quart soufflé or casserole dish and set aside
- 12 SHITAKE MUSHROOMS (ABOUT 6 OUNCES) STEMS DISCARDED AND CAPS COARSELY CHOPPED
- S&P
- 1 cup heavy cream
- 1/2 cup mlk
- 1/2 cup coarse yellow cornmeal
- 2 leeks, white parts only, quartered lengthwise and cut crosswise 1/2 inch thick
- 1 cup grated cheddar cheese
- 1 tsp soy sauce
- 3 to 4 ashes hot pepper sauce
- 2 large eggs, separated
POLENTA WITH SAUSAGES TOMATO AND OLIVE RAGOUT
By Coo1
(GREAT!) 6 servings ( sausages are enough when double recipe)
- 2 TB EVOO
- 1 medium onion, chopped
- one 28 oz can peeled Italian tomatoes, seeded and chopped
- 1/2 cup red with
- 2 TB balsamic vinegar
- 2 TB tomato paste
- 1 tsp dried oregano
- Pinch of crushed red pepper
- S&P
- 6 fresh sweet pork sausages (abt 2 lbs)
- 7 cups water
- 3/4 cup calamata olives, pitted
- 1 1/2 cups instant polenta
- 4 TB unsalted butter
- 1 TB chopped fresh rosemary
- 3/4 cup freshly grated Parmigiano Reggiano cheese (MORE)
- Flat leaf parsley leaves for garnish.
VEGETABLES – WARM ROASTED VEGETABLE SALAD MAKES 6 CUPS
By Coo1
Preheat oven to 400. Prepare vegetables and spread on a baking sheet
- Prepare and roast
- 2 cups asparagus, cut into 2 inch pieces
- 2 cups btton mushrooms
- 12 cherry tomatoes
- 2 TB olive oil
- S&P
- Whisk together, pour over
- 1/4 cup olive oil
- 3 TB red wine vinegar
- 2 TB shallot, minced
- 1-2 TB prepared horseradish
- 1 TB chopped fresh parsley
- 1 TB honey
- S&P
- Roaster vegetables
- Spoon over
- 4 cups mesclun salad mix