Thanksgiving Turkey Giblets Gravy

It is now only a few days until Thanksgiving and chefs across America are preparing themselves for cooking turkey. Here is a great gravy recipe using the excess drippings for the Thanksgiving bird.

List of ingredients:

1/4 cup of pan drippings.
1/4 cup of flour.
1 cup of water.
2 cups of turkey stock.
Turkey giblets, cooked, chopped.
Salt and black pepper, to taste.

Method:

Pour off all turkey fat from roasting pan into a glass measuring cup.

Measure and return 1/4 cup of to the pan.

Sprinkle the flour into the turkey fat, then cook and stir for 2-3 minutes over low heat.

Add the water and 2 cups of turkey stock.

Cook, stirring and scraping up browned bits in the pan using a wooden spoon, until the gravy thickens and bubbles for 2 minutes.

Strain the gravy into a saucepan; then add the chopped giblets and liver.

Season with salt and black pepper, to taste.

Microwave Crabmeat and Bell Peppers

List of ingredients:

6 medium bell peppers.
1 cup of light cream.
4 tablespoons of butter.
1/2 teaspoon of ground nutmeg.
2 tablespoons of cornstarch.
1 teaspoon of lemon juice.
1/4 cup of dry white wine.
1 teaspoon of salt.
2 cups of crabmeat.
1 cup of cooked rice.
Paprika, to taste.

Method:

Cut off the tops of the bell peppers; deseed, wash, then set aside.

Microwave the cream, in a 4-cup glass measure, on HIGH for about 50 seconds or until hot.

Mix in the butter and ground nutmeg.

In a small bowl, combine the cornstarch, lemon juice, dry white wine and salt. Mix thoroughly.

Add the cream to the mixture, then microwave on HIGH for 1 minute.

Stir and microwave on HIGH for about 1-2 minutes or until thickened.

Combine with the crabmeat and cooked rice.

Stuff the bell peppers with the crabmeat mixture.

Sprinkle tops with paprika.

Arrange the stuffed bell peppers in a circle on a microwave safe serving platter.

Cover with plastic wrap, then microwave on MEDIUM for about 14 minutes or until the crabmeat is done.

Allow to stand for 5 minutes before serving.

Source: Pepper Recipes.

Simple Mustard-Crusted Pork Roast

Ingredient list:

2 lbs of boneless pork loin roast.
Salt and pepper, to taste.
2 tablespoons of spicy mustard.
1 cup of crushed garlic croutons.

Instructions for cooking:

Preheat your oven to 400F.

Season the roast with salt and pepper, then place in a shallow pan and roast for 30 minutes.

Remove from the oven, then spread surface with mustard and cover with crushed garlic croutons.

Return to your oven and continue to roast for another 10-15 minutes, until a meat thermometer registers 160F.

Source: Pork Roast Recipe.

Rhubarb Crisp Dessert

List of dessert ingredients:

1 cup of flour.
3/4 cup of rolled oats.
1 cup of brown sugar.
1/2 cup of melted butter.
1 teaspoon of cinnamon.
4 cups of rhubarb, diced.
1 cup of granulated sugar.
2 tablespoons of cornstarch.
1 cup of water.
Whipped cream or vanilla ice cream, to serve with.

Method:

Mix together the flour, oats, brown sugar, melted butter and cinnamon, until crumbly.

Press half of crumbs in a greased 9-inch layer pan.

Cover with diced rhubarb.

In a small sauce pan, combine the sugar, cornstarch and water. Cook, stirring, until thick and clear.

Pour the mixture in the saucepan over the rhubarb.

Top with the remaining crumbs.

Bake at 350F for about 60 minutes.

Cut into squares and serve warm, with whipped cream or ice cream.

Source: Rhubarb Recipes.

Nutty Mincemeat Muffins

Mmmmmm mincemeat muffiny goodness.

List of ingredients:

1 1/2 cups of all-purpose flour.
1/3 cup of sugar.
2 teaspoons of baking powder.
1/2 teaspoon of salt.
1/4 cup of butter, soft.
2 large eggs, beaten.
3/4 cup of mincemeat.
1/2 cup of apple juice.
1/4 cup of walnuts, chopped.

Method:

Preheat your oven to 375F.

Sift the flour, sugar, baking powder and salt together into a bowl.

Form a well in the centre.

In another bowl, cream the butter, add the eggs, mincemeat and apple juice and beat thoroughly; add this to dry mixture, stirring just enough to moisten.

Gently stir in the chopped walnuts.

Spoon the batter into greased muffin pans, filling about two-thirds full.

Bake for about 18 minutes.

More like this: Mincemeat Recipes.

Crispy Catfish with Bacon

List of ingredients:

2 lb of catfish fillets.
1/2 cup of evaporated milk.
1 tablespoon of salt.
1 dash of pepper.
1 cup of flour.
1/2 cup of yellow cornmeal.
2 teaspoons of paprika.
Dozen slices of bacon.

Method:

Dry the catfish fillets using a paper towel.

Combine the evaporated milk, salt and pepper.

Combine the flour, cornmeal and paprika.

Dip the fish fillets in the milk mixture, then roll in flour mixture.

In a heavy pan, fry the bacon until crisp. Remove the bacon, reserving the fat for frying.

Drain the bacon on paper towel.

Fry fillets in hot fat for about 5 minutes or until the catfish is brown and flakes easily.

Drain the catfish and serve with the bacon.

Source: Catfish Recipes.

Curried Sardine Spread

List of ingredients:

8 boned and skinned canned sardines, in olive oil.
8 oz of ricotta cheese.
1 teaspoon of curry powder.
1/4 cup of fresh parsley, chopped.
2 tablespoons of capers, rinsed and drained.
1 teaspoon of lemon zest.
Crisp crackers, to serve with.

Method:

Drain the olive oil from the sardines and discard the tails.

In a food processor, combine the fish with the ricotta cheese, curry powder, parsley, capers and lemon zest; process until a coarse spread forms.

Serve with crisp crackers.

Source: Sardine Recipes.

How to make delicious homemade fresh lemon curd

List of ingredients needed:

2 lemons.
3/4 cup of sugar.
2/3 cup of lemon juice.
3 eggs.
2 egg yolks.
6 tablespoons of melted butter.

Preparation instructions:

Remove the zest from the lemons in thin strips with sharp swivel-bladed vegetable peeler.

Place the zest and sugar in a food processor and process until minced (about 20-30 seconds).

Place the sugar mixture, lemon juice, eggs, egg yolks and butter in a heavy-bottomed saucepan. Mix until smooth using a whisk. Cook over medium-low heat, stirring constantly until the mixture is thick enough to coat a spoon but does not come to a boil (about 8-9 minutes).

Transfer the curd to a fine-mesh strainer; strain.

Place plastic wrap on the surface of the curd; allow to cool completely then refrigerate, covered airtight.

Source: Curd Recipes.

Plum and Peach Dumplings

List of ingredients:

3 peaches.
4 plums, halved and pitted.
1/2 cup of water.
Grated rind of one lemon.
Dumpling batter.

Method:

Peel the peaches and slice into a covered saucepan.

Add the plums, sugar, water, and grated lemon rind, then bring to a boil.

Drop the dumpling batter by teaspoonfuls onto boiling fruit.

Cover and boil gently for 25 minutes. Do not remove cover during cooking.

Serve immediately.

More like this: Dumpling Recipes.

Blueberry Tart

List of ingredients:

CRUST
1 1/4 cups of all-purpose flour.
1/4 cup of sugar.
1/4 teaspoon of salt.
1/2 cup of unsalted butter, cut up.
1 large egg yolk.

FILLING
1 envelope of unflavored gelatin.
3 tablespoons of water.
1 tablespoon of lemon juice.
1/2 cup of sugar.
1/4 teaspoon of cinnamon.
Pinch of salt.
8 cups of picked-over blueberries.
1 tablespoon of vanilla.

ACCOMPANIMENT
Whipped cream.

Method:

Preheat your oven to 400F.

CRUST

In a food processor, blend together the flour, sugar, salt and butter until the mixture resembles meal. Add the egg yolk and pulse until the dough begins to come together but is still crumbly.

Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim.

Using a fork, prick the bottom of crust all over and refrigerate for 30 minutes.

Bake the crust in middle of your oven for 20-25 minutes or until golden. Allow to cool in pan on a rack.

FILLING

In a small bowl, sprinkle the gelatin over the water to soften.

In a saucepan, combine the lemon juice, sugar, cinnamon, a pinch salt and 3 cups of blueberries. Simmer, stirring occasionally, for 10 minutes.

Remove pan from heat and stir in the gelatin mixture and vanilla.

Transfer the blueberry mixture to a metal bowl set in a bowl of ice and cold water and stir until thickened to the consistency of raw egg white but not set, about 15 minutes.

Fold in the remaining 5 cups of blueberries and pour the filling into the crust, spreading evenly.

Refrigerate the tart, covered loosely, for at least 4 hours, or until set, and up to 24 hours.

Serve the tart accompanied with whipped cream.

Source: Tart Recipes.