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Recipes
Turkey Broth
By Tincard
For the turkey broth: Heat the oil in a large heavy saucepan over medium-high heat
- Turkey Broth:
- 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
- Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html?oc=linkback
Million $$$ Potatoes
By Tincard
Hot potatoe saled
- 2 lb. bag Frozen Hash Browns
- 2 cups (8oz) Shredded Cheddar Cheese
- 1 Med onion Chopped
- 16 oz Sour Cream
- 1 can Cream Chicken Soup
- 1/2 cup Melted Butter
- 1 tsp salt
- 1/4 tsp pepper
- 2 can Crushed Corn Flakes
Coconut-Cashew Mix
By Tincard
Preheat oven to 325F; line a large baking sheet with parchment paper or a silpat liner
- 12 oz (340 g) unsweetened flaked coconut
- 12 oz (340 g) raw, unsalted whole cashews
- 2 tablespoons coconut oil, melted
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon sea salt (optional)
Buffalo Sweet Pepper Poppers
By Tincard
These easy appetizers combine two party favorites -- jalapeno poppers and buffalo chicken wings
- 3 ounces cream cheese, softened
- 3 -4 tablespoons bottled cayenne pepper sauce (Frank's Red Hot®)
- 1 cup finely chopped cooked chicken
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 1/3 cup crumbled blue cheese or shredded cheddar cheese
- 16 miniature sweet peppers, slit down the side, seeded and deveined (about 10 ounces)
Slow Cooker Mongolian Beef
By Tincard
Beef that slow cooks to tender melt in your mouth perfection
- 1 1/2 pounds 1 1/2 pounds Flank Steak
- 1/4 cups 1/4 cups cornstarch
- 2 tablespoons 2 tablespoons Olive Oil
- 1/2 teaspoons 1/2 teaspoons mince Garlic, Cloves
- 3/4 cups 3/4 cups Soy Sauce
- 3/4 cups 3/4 cups Water
- 3/4 cups 3/4 cups Brown Sugar
- 1 cup 1 cup grated Carrots
- green onions, for garnish
Green Chile Pepper Jack Chicken Enchiladas
By Tincard
Cook and shred your chicken
- 3 large or 4 medium chicken breasts
- 1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
- 1 can of green Chile enchilada sauce (Hatch was really good from Smith’s)
- 1 small can of diced green chile’s
- 3/4 cup of sour cream
- 1/2 teaspoon of cumin powder
- small handful of chopped fresh cilantro
- 1 pound of Pepper Jack Cheese shredded
- Text from what2cook.net
- Preparation time: 10 minute(s)
- Cooking time: 30 minute(s)
Wild Mushroom and Asparagus Risotto
By Tincard
In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmerin...
- 6 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 2 cups Arborio rice
- 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
- 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
- 2 ounces grated Parmesan, approximately 1/2 cup
- 1 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
Chicken Saltimbocca
By Tincard
Place the chicken cutlets flat on the work surface
- 6 (3-ounce) chicken cutlets, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 paper-thin slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 (14-ounce) can low-salt chicken broth
- 2 tablespoons fresh lemon juice
CUCUMBER TOMATO BITES
By Tincard
1) First, Make up the HERB CREAM CHEESE, in a stand mixer, mix the softened Cream Cheese with the Ranch dressing an...
- 4 Ounces (1 Brick) Cream Cheese, Softened to room temperature
- 1/4 Cup Ranch Dressing (Yes, good old Hidden Valley)
- 2 TBS Dill (can use other spices... Thyme is excellent also)
- 3-4 Long Cucumbers. skinned and Slice into thirty 1 inch slices
- 15 Cherry Tomatoes, sliced in half
- Additional Sprinkle of Salt (to Taste, Careful, little goes a long way)
- Additional Sprinkle of Spice (same as used in Cream Cheese) for Garnish
- Additional Sprinkle of Paprika OR a Cajun Spice Mix (optional) for Garnish (and an extra kick if you use the Cajun Mix)
Roman-Style Chicken
By Tincard
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves