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Turkey Stuffing Recipes

Posted October 13, 2008 – 4:25 pm in: Holiday Recipes, Poultry

Ingredients:

  • 3/4 cup butter
  • Turkey giblets
  • 2 large onions
  • 2 stalks celery
  • 12-15 cups bread crumbs
  • 3 teaspoons poultry seasoning
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons sage

Directions

  1. Mix the bread crumbs and seasoning together in a big bowl.
  2. Remove the giblets from the turkey, cut them into small
    pieces and saute in a frying pan in the margarine with the onions and celery.
  3. When cooked, pour over the bread crumbs.
  4. Make sure the turkey has been thoroughly washed inside and out and then pat dried with some paper towel.
  5. Then use a stuffing bag or some tinfoil to line the inside of the bird and then stuff.
  6. Cook the turkey.

Links to 10 turkey stuffing recipes

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Buffalo Lasagna

Posted September 19, 2008 – 1:46 pm in: Main Dish, Pasta

Courtesy of Medicine Man Bison

The perfect fall comfort dish. Freeze individual pieces for those days when you just don’t want to cook.

1 lb (450 g) ground buffalo
1 - 15 oz (400 ml) can tomato sauce
1 -  6 oz (125 ml) can tomato paste
1 tsp (5 ml) oregano
1 tsp (5 ml) salt (optional)
1 tsp (5 ml) pepper
1 clove garlic, minced
1 lb (450 g) lasagna noodles
16 oz (500 ml) non-fat cottage cheese, drained
1 egg
1/4 cup (60 ml) parmesan cheese
8 - 12 oz (200 - 300 ml) low fat shredded Mozzarella cheese

Brown ground buffalo over medium heat in a covered skillet. Drain off liquid and add tomato sauce, paste, and spices. Simmer covered for 20-30 minutes.

While sauce is cooking, prepare noodles according to package directions. Rinse in cold water. Combine cottage cheese, egg, and parmesan cheese in a blender until smooth. Spray a 9 X 12 baking pan with non-stick spray. Place a layer of noodles in the bottom of the pan. Spoon 1/4 of the meat mixture over the noodles. Spread 1/4 of the blended cottage cheese mixture over the sauce then sprinkle with 1/4 of the Mozzarella cheese. Repeat for 4 layers.

Cover with aluminum foil and bake at 350F (180C) for 20-30 minutes. Remove foil and broil for 5 minutes if you desire a browned top layer.

Serves 6 – 8.

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Hundred Dollar Frosting

Posted August 21, 2008 – 12:00 pm in: Cakes

Ingredients:

  • 1/4 cup butter
  • 3 ounces Semi-sweet chocolate
  • 1 large egg
  • 2 cups confectioners’ sugar
  • 1 tablespoon vanilla
  • 1 tablespoon lemon juice
  • 1 cup chopped walnuts

Directions:

  1. Combine butter and semi-sweet chocolate in a double boiler top.
  2. Place over hot water, stirring until melted. Remove and cool well.
  3. Add egg and stir vigorously.
  4. Stir in confectioners sugar, vanilla and lemon juice. Beat until smooth.
  5. Stir in walnuts and frost cake with icing.
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Black Magic Cake

Posted August 21, 2008 – 11:57 am in: Baking, Cakes

Ingredients:

  • 1 3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable Oil
  • 1 cup strong black coffee
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Directions:

  1. Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl.
  2. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes.
  3. Pour batter into greased 13×9 inch baking pan and bake in pre-heated 350 degree oven for 40 minutes or until the cake tests done.
  4. Cool in pan on rack.
  5. Frost with Hundred Dollar Frosting.
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Irish Stew

Posted July 29, 2008 – 12:19 pm in: Stew

Ingredients:

  • 1 Ib mutton or beef
  • 2 Ib potatoes
  • 1/2 Ib onions
  • 1/2 Ib carrots
  • 1 sprig parsley, chopped
  • salt and pepper to taste
  • 1 cup water or beef stock

Directions:

  1. Cut the meat into medium size chunks.
  2. Peel and slice the vegetables.
  3. Put the meat, vegetables and parsley into a pot in layers. Start and finish with the potatoes.
  4. Pour stock over the meat and vegetables. Cover and sew gently for about 2 hours until the meat is cooked and the  liquid is thickened. If using lamb, allow 1 1/2 cooking time.
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Fleisch Rouladen

Posted July 24, 2008 – 3:19 pm in: Beef, European, Main Dish

Ingredients:

  • 5 to 6 pieces rouladen meat
  • Seasoned salt
  • Pepper
  • Prepared mustard
  • 1 Onion, finely chopped
  • Bacon, chopped

Directions:

  1. Spice rouladen meat with seasoned salt and pepper, then spread a little mustard on top.
  2. Put 1 to 2 teaspoons chopped onion and bacon on each rouladen.
  3. Roll the rouladen up and put a toothpick through to hold together.
  4. Brown meat in a little oil on both sides.
  5. Place in a roasting pan and add water so rouladen are almost covered.
  6. Cover and bake at 350°F for approximately 1 1/2 hours or until meat is tender. Thicken gravy.
  7. Serve with spaetzle and red cabbage.
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Carne Asada

Posted June 26, 2008 – 11:10 am in: Beef, Tex-Mex

Ingredients:

  • 2 pounds flank or skirt steak
  • Olive oil
  • Kosher salt and freshly ground black pepper

Marinade:

  • 4 garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
  • 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavour in the stems)
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup olive oil

Directions:

  1. Lay the flank steak in a large non-reactive bowl or baking dish.
  2. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated.
  3. Cover in plastic wrap and refrigerate for 1-4 hours.
  4. Pre-heat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grill with a little oil to prevent the meat from sticking.
  5. Remove the steak from the marinade.
  6. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes.
  7. Thinly slice the steak across the grain on a diagonal.
  8. Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
  9. Serve with salsa or pico de gallo.
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Lemon-Herb Artichoke Hearts with Chopped Almonds and Red Pepper

Posted June 3, 2008 – 9:44 pm in: Salads

(NC)-Having a stash of easy and impressive recipes allows a home cook to be creative and extraordinary any night of the week. This restaurant-inspired recipe from the Almond Board of California was created for the experimental home cook who wants an ultimate taste and culinary experience at home, but doesn’t want the expense of eating out. Try this fun, flavourful dish, which is versatile as a warm salad or a side dish. Use fresh artichoke hearts for their unparallelled fresh flavour, or save time by using artichoke hearts from a jar. Either way, the almonds, lemon and herbs beautifully enhance the tender artichoke hearts and bright red bell pepper. For more almond-inspired recipes, visit www.AlmondsAreIn.com. 

Ingredients:

2 tablespoons butter

2 cloves garlic, minced

1 red bell pepper, sliced thinly

5 fresh artichoke hearts, cooked*, cleaned* and halved

1 tablespoon fresh lemon juice

1/2 cup roasted almonds, roughly chopped

Salt and pepper to taste

1/4 cup chopped, fresh flat-leaf parsley

Directions:

Heat butter in a large saucepan over medium heat, add garlic and red bell pepper and sauté for 1 minute. Add artichokes and lemon juice. Stir in almonds, salt and pepper and sauté for 3 minutes. Remove from heat and top with parsley. Serve immediately.

*To prepare artichokes, trim outer bottom leaves and stem. Blanch in salted, boiling water with lemon juice for about 20 minutes, or until tender. Remove from the water and cool. Remove leaves and reserve for another use. With a spoon, scoop out the hairy choke and reserve the hearts. This may seem like a hassle, but you’ll find that in terms of flavour and texture, using fresh artichoke hearts instead of canned makes a big difference. If you’re in a hurry, though, you can use artichoke bottoms from a can, drained and rinsed.

Per serving for 6 servings:

Calories 175 Cholesterol 10 mg

Total Fat 11 g Fibre 8 g

Saturated Fat 3 g Calcium 94 mg

Mono unsaturated Fat 6 g Magnesium 105 mg

Polyunsaturated Fat 2 g Potassium 566 mg

Carbohydrate 16 g Sodium 200 mg

Protein 7 g Vitamin E 4.2 mg*

* Total Alpha-Tocopherol Equivalents

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Pan Seared Steak with Rosemary Merlot Sauce and Shiitake Confit

Posted May 27, 2008 – 11:01 am in: Beef

Ingredients:

Sauce

  • 3 tablespoons extra-virgin olive oil
  • 3 small shallots, chopped
  • 1 clove garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup plus 2 tablespoons Merlot, or red wine
  • 1/2 cup soy sauce, divided
  • 4 ounces shiitake or cremini mushroom caps, stemmed and sliced
  • 1 bouquet garni or 1-1/2 teaspoons dried bouquet garni herbs
  • 1/2 teaspoon freshly ground pepper, or to taste
  • 1/2 teaspoon sugar
  • 2 teaspoons fresh rosemary, chopped

Steak

  • 4 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 12 ounces shiitake mushrooms, (substitute cremini if preferred), stemmed and sliced
  • Freshly ground pepper and salt, to taste
  • 4 small sprigs fresh rosemary, plus 1/2 teaspoon crushed
  • 2 teaspoons Kikkoman Soy Sauce
  • 4 boneless rib-eye, or sirloin tip steaks, about 1-1/4″ thick

  • 1 ounce cognac or Scotch, optional

  • 5 ounces Signature Sauce (scant 2/3 cup)  

Directions:


Sauce



  1. Heat a medium saucepan over medium heat. Add olive oil, shallots and garlic and sautè until translucent, but not browned. Add tomato paste and sizzle 30 seconds. Add 1/4 cup soy sauce, remaining ingredients, and 2/3 cup water. Simmer uncovered on low heat 10 minutes. Strain. Return to pan; cook over medium-high heat until reduced to 1-1/4 cups, about 8 minutes.

  2. Add remaining soy sauce. Simmer 5 minutes or until silky, with the consistency of a light syrup. Add more pepper to taste if desired. Keep warm until ready to use, or refrigerate 2-3 days. Makes about 1-1/4 cups, or enough for 8-10 average servings, or 2-3 entrees.

Steak



  1. Heat 2 tablespoons oil and 1/2 tablespoon butter in a wide sautè pan over medium-high heat. Add shiitakes, a pinch of salt, freshly ground pepper to taste, 1/2 teaspoon rosemary and sautè until they give up their liquid. Add soy sauce, reduce heat to medium-low and cook until concentrated and silky, 10-12 minutes. Remove from heat and keep warm.

  2. Season steaks generously with pepper. Heat a heavy non-stick fry pan (or the rinsed out sautè pan) over medium-high heat. Film with remaining oil. When hot, sear steaks on one side until browned. Turn, sear 2 minutes, and cook until 125°F. for rare, 135°F. for medium-rare, or to desired doneness. Remove with tongs to plates or platter. Sprinkle with a pinch of salt. If using, add cognac to pan and evaporate over medium heat (if heat is too high it will flame - this is not a problem just be aware). Add 1 tablespoon water and the Signature Sauce. Bring to low boil scraping up caramelized meat juices from pan. Whisk in remaining butter. Adjust pepper to taste.

  3. Drizzle each steak with 2 tablespoons sauce, top with shiitake confit. Dot plate rims with a little more sauce if desired. Garnish with rosemary sprigs.

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Asian Noodle Salad

Posted May 23, 2008 – 11:13 am in: Asian, Salads

Ingredients:

Dressing

  • Zest and juice of 2 limes
  • 1/4 cup of peanut butter
  • 1/4 cup of marmalade
  • 1 tablespoon soya sauce
  • 1 teaspoon hot sauce
  • 3 tablespoons olive oil

Salad

  • 1 package of rice vermicelli
  • 3 x green onions, sliced
  • 1 cup of cilantro leaves, roughly chopped
  • 1 red or yellow pepper, diced
  • 2 – 3 carrots, peeled and shredded
  • 1 cup of peanuts

Directions:

  1. To make the dressing, whisk together lime zest and juice, peanut butter, marmalade, soya sauce, hot sauce and olive oil until smooth.
  2. Place the rice vermicelli in a bowl and cover with hot water. Soak until soft then drain well.
  3. Return vermicelli to bowl and add green onions, cilantro and carrot into a salad bowl and add dressing. Toss well and garnish with peanuts.
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