Rosemary Roasted Turkey

Rosemary Roasted Turkey

SUBMITTED BY: Star Pooley PHOTO BY: chibi chef

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."

NGREDIENTS

* 1 (12 pound) whole turkey
* 3/4 cup olive oil
* 3 tablespoons minced garlic
* 2 tablespoons chopped fresh rosemary
* 1 tablespoon chopped fresh basil
* 1 tablespoon Italian seasoning
* 1 teaspoon ground black pepper
* salt to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).


Nutritional Information
Rosemary Roasted Turkey

Servings Per Recipe: 16

Amount Per Serving
Calories: 597

* Total Fat: 33.7g
* Cholesterol: 198mg
* Sodium: 165mg
* Total Carbs: 0.8g
* Dietary Fiber: 0.2g
* Protein: 68.1g

Source: http://allrecipes.com/Recipe/Rosemary-Roasted-Turkey-2/Detail.aspx

Cranberry-Pecan Stuffing

Cranberry-Pecan Stuffing

Provided by Every Day with Rachael Ray

Ingredients:

1 cup dried cranberries

4 tablespoons unsalted butter

1 onion, finely chopped

2 cloves garlic, finely chopped

2 ribs celery, finely chopped

1 (1 pound) package cornbread stuffing mix

1 (1 pound) package herb stuffing mix

1/2 cup flat-leaf parsley leaves, chopped

1 cup pecan pieces, toasted

2 large eggs

1 quart chicken broth

Preheat the oven to 350 degrees F. In a medium bowl, pour 2 cups boiling water over the cranberries and let soak for 30 minutes; do not drain.

Add the butter to a large skillet and melt over medium-high heat. Add the onion, garlic and celery and cook, stirring occasionally, until translucent, about 10 minutes. Remove from the heat.

In a large bowl, combine the stuffing mixes with the parsley, pecans, onion mixture and the cranberries with their soaking liquid. In a medium bowl, beat the eggs with the broth and pour the liquid over the stuffing, mixing until thoroughly combined.

Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.

Yield: 12 Servings

Per Serving

* Calcium: 86 mg
* Calories: 449 kcal
* Carbohydrates: 67 g
* Dietary Fiber: 6 g
* Fat: 15 g
* Protein: 13 g
* Sugars: 10 g

Zesty Apple Mashed Potatoes

Zesty Apple Mashed Potatoes

Provided by allyouneedischeese.ca

Mashed potatoes are a perennial favourite and this version is sure to liven up your dinner table with the addition of apple and zesty cheese.

Ingredients:

4 medium yellow-fleshed or oblong baking-style potatoes (about 2 lbs/1 kg)
1 large tart apple
Salt
3/4 cup (175 mL) milk, heated
1 tbsp (15 mL) Dijon mustard
1 cup (250 mL) shredded Canadian Swiss or old Canadian Cheddar cheese, divided
1/4 tsp (1 mL) pepper

Peel potatoes and cut into quarters. In a pot, cover potatoes with cold water and bring to boil over high heat. Meanwhile, peel apple and cut into quarters. Cut out stem and core. Season boiling water with salt and stir in apple. Reduce heat and simmer for about 20 min or until potatoes are fork tender. Drain; return pot to low heat for 1 min to dry, shaking pan.Remove pot from heat. Mash potatoes and apple while gradually adding warmed milk and mustard. Mash in 3/4 cup (175 mL) of the cheese, 1/4 tsp (1 mL) salt or to taste and pepper until blended. Transfer to a serving bowl and sprinkle with remaining cheese.

Yield: 4 servings

Olive Garden Tiramisu Dessert

Olive Garden Tiramisu Dessert
Serving Size : 12

1 sponge cake --(10 to 12 inches and about 3" tall)
3 oz. strong black coffee
3 oz. cream or half and half
1 1/2 lbs. cream cheese or mascarpone--room temperature
1 1/2 C. superfine/powdered sugar
unsweetened cocoa

Cut across middle of sponge cake, forming two layers, each about 1
1/2 inches thick. Blend coffee and cream. Sprinkle enough mixture
over bottom half of cake to flavor it strongly. Don't moisten cake too
much or it may collapse on serving. Beat room-temperature cheese
and 1 cup sugar until sugar is completely dissolved and cheese is light
and spreadable. Test for sweetness during beating, adding more sugar if
needed. Spread cut surface of bottom layer and half of the cheese
mixture. Replace second layer and top layer with half of the cheese
mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for
at least two hours before cutting and serving.

APPLE RAISIN CRISP

APPLE RAISIN CRISP
Printed from COOKS.COM

5 to 6 Granny Smith apples, cored and sliced
1/2 c. raisins
1/2 c. water
1 1/2 tsp. ground cinnamon
3/4 tsp. salt
3/4 c. flour
3/4 c. sugar
1/4 c. oats
1/2 c. butter
1/2 c. grated Cheddar cheese (optional)

Place apples and raisins in a greased 9 x 13 x 2 inch pan. Sprinkle cinnamon and salt over fruit; toss to combine. In a separate bowl, combine flour, oats, sugar, and butter until mixture is crumbly. Bake in 350 degree oven for 40 minutes until apples are tender. Sprinkle cheese over warm crisp, if desired; let stand until cheese begins to melt.

Serves 8 to 10.

Source:

COOKS.COM RECIPE SEARCH ENGINE

Posole

Posole

1 or 2 (14 1/2 ounce) cans yellow hominy, drained
1 (4 ounce) can chopped green chiles, undrained
1 medium onion (1/2 cup), chopped
2 cloves garlic, minced
1 pound boned and skinned chicken breasts, cut into 1-inch pieces
1 (14 1/2 ounce) can tomatoes, undrained, cut up
1 (14 1/2 ounce) can chicken broth
1 teaspoon dried Mexican oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro, snipped
Sour cream (optional)

Place hominy, chili peppers, onion, garlic, chicken, tomatoes,
chicken broth, oregano and cumin in a 3 1/2-, 4- or 5-quart crock
pot. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3
hours.

Stir in cilantro. Garnish each serving with sour cream, if desired.

Makes 8 servings.