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.

Garlicky Roasted Chicken with Garlic Jus on Garlic Toast

Garlicky Roasted Chicken with Garlic Jus on Garlic Toast

Source: CHOW
By Regan Burns

Guaranteed to keep unwanted interpersonal contact at bay. Or you may want to think of it as the dinner partners' ultimate expression of you-and-me-against-the-world love. Garlic, garlic, and a side of garlic. We suggest a simple green salad on the side or after the meal.

What to buy: You'll need 3 heads of garlic for this recipe.

Game plan: We learned from Judy Rodgers of Zuni Café that salting the chicken up to one day in advance makes for crispy skin. It really does work, so feel free to give the chicken a liberal sprinkle a day before you cook!

This recipe appeared in our 2007 Valentine's Day: Love and Hate story.

TIME/SERVINGS

Total: 1 hr 35 mins

Active: 35 mins

Makes: 2 to 4 servings

INGREDIENTS
For the garlic paste:

    * 1 head garlic (about 20 cloves), peeled and coarsely chopped
    * 1 tablespoon fresh thyme leaves, coarsely chopped
    * 1/2 teaspoon salt
    * 2 to 3 tablespoons extra-virgin olive oil

For the chicken:

    * 1 (3-1/2- to 4-pound) whole chicken
    * 2 heads garlic, one whole, the other separated into cloves and left unpeeled
    * Extra-virgin olive oil, for tossing with the garlic and oiling the chicken
    * 10 sprigs fresh thyme
    * 1/2 lemon, cut into 4 wedges
    * 1 celery stalk, cut into 3-inch pieces

For the garlic jus and garlic croutons:

    * 2 1/4 cups low-sodium chicken broth, divided
    * 1/4 cup dry white wine
    * 1/2 loaf day-old pain au levain or other crusty white bread, halved and cut into 1-inch-thick slices
    * 2 tablespoons extra-virgin olive oil
    * 1 to 2 raw garlic cloves, peeled and halved

INSTRUCTIONS
The garlicky part:

   1. Heat oven to 450°F. To make the garlic paste, mash together the chopped head of garlic, thyme leaves, salt, and olive oil. Season with pepper.
   2. Remove the bag of giblets from inside the chicken and discard everything but the neck. Rinse the chicken inside and out, and pat dry with paper towels. Season well with salt. Cover loosely with plastic wrap and refrigerate until ready to stuff.
   3. Remove the first two sections of the wing, leaving the third bone attached. Reserve wings with the neck. Carefully slide your fingers underneath the skin on each breast, thigh, and at the neck to loosen the skin.
   4. Evenly distribute the garlic paste under the skin and inside the chicken cavity. Slice off the top of the whole head of garlic, season with salt and freshly ground black pepper, and rub with a little olive oil. Place garlic inside the cavity with 5 sprigs of the thyme. Truss the chicken with kitchen twine. Rub the skin with olive oil, and season well with salt and pepper.
   5. Toss the unpeeled garlic cloves, lemon wedges, celery pieces, and remaining thyme sprigs with about 1 tablespoon olive oil. Season with salt and pepper, and mound this mixture in the center of a roasting pan. Place the chicken on top of the mound, breast side down. Allow to sit at room temperature for about 15 minutes.


The roasting part:

   1. Roast chicken for 15 minutes, then remove the pan from the oven and turn the bird breast side up. Toss reserved wings and neck with a little olive oil, salt, and pepper, and scatter in the roasting pan.
   2. Return the pan to the oven and reduce heat to 375°F. Continue roasting for 25 more minutes. In a small bowl, combine 1 1/2 cups of the chicken broth with wine and pour over chicken. Continue roasting until a thermometer inserted into the thickest part of the thigh registers 165°F, about 15 to 20 minutes more. Remove from oven.
   3. Place chicken on a carving board and allow to rest while you finish the jus. Remove lemon wedges from the roasting pan and discard. Pour contents of the roasting pan into a small saucepan and add remaining 3/4 cup chicken broth. Take garlic head from the chicken's cavity and place in the pan. Bring mixture to a boil, reduce heat, and simmer for 5 minutes, skimming away the fat as it rises to the surface. Strain this mixture, reserving several of the whole garlic cloves to serve with each portion. Keep warm.

   4. Brush the bread slices with olive oil on both sides. While you carve the chicken, toast the bread in the oven until it's nice and crisp. Cut the chicken into serving pieces.
   5. When the croutons are toasted, rub the surface of each with the cut end of a raw garlic clove.
   6. To serve, place a crouton in a shallow bowl and top with a piece of chicken. Pour some jus over top and garnish with several of the reserved cooked garlic cloves. Serve extra garlic toasts on the side.

Steamed Mussels

Steamed Mussels

Winy, buttery finger food

    * a large plate or baking dish
    * a knife
    * a large frying pan with a lid (or a baking sheet to cover it)
    * a wooden spoon
    * two pounds of mussels
    * one onion
    * four garlic cloves
    * butter
    * salt and pepper
    * white wine
    * Pernod (optional)
    * a baguette

Step 1 of 8

Refrigerate the mussels until you're ready to cook them by placing a damp paper towel in the bottom of a baking dish, then spreading the mussels on top in a single layer. This will help them stay alive.

Step 2 of 8

When you're ready to cook them, inspect the mussels and throw out any whose shells have cracked. Also toss those that have opened, if, after pressing the shells back together with your fingers, they open again. This means the mussel has died.

Step 3 of 8

Rinse the mussels under cold running water, then pull off and discard the little strings hanging from their sides, known as their "beards."

Step 4 of 8

Peel and finely chop the onion and garlic.

Step 5 of 8

Heat the frying pan over medium heat. Add a pat of butter, letting it melt and become foamy. Add the onion and garlic, and cook until softened but not browned. Add salt and pepper.

Step 6 of 8

Add the mussels to the pan, stir in enough wine to fill the bottom of the pan about 1/4 inch, turn the heat up to medium high, and cover the pan with a lid or baking sheet.

Step 7 of 8

After cooking for a few minutes, check to see if the majority of the mussels have opened. If so, they're done. If not, cook a few minutes longer.

Step 8 of 8

Once the mussels are done, add a few more pats of butter, and drizzle the Pernod over top, if using. Stir to melt the butter, transfer everything to a bowl, and serve with a baguette for mopping up the juices.

Slow Cooker Pineapple Pork Roast

Slow Cooker Pineapple Pork Roast

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries

Rub the pork roast on all sides with salt and pepper, and place in a
slow cooker.
Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.

Potato Casserole

Potato Casserole

1 (30 oz) pkg frozen hash brown potatoes
2 cups shredded cheddar cheese
1 (16 oz) container sour cream
1 can cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

Preheat oven to 425 degrees. Pour the hash browns into a lightly
greased 13x9-inch baking dish. In a large bowl, combine the cheese,
sour cream and soup. In a large skillet over medium heat, combine
the onion with 1 stick butter and saute for 5 minutes. Add this to
the soup mixture and spread this over the potatoes in the dish.
Next, arrange the crushed corn flakes over all in the dish. Melt the
remaining stick of butter and pour this evenly over the corn flakes.
Bake at 425 degrees for 1 hour.