Best Cookies: PB & Jam Bars Peanut butter and jam make great sandwiches, but these two winners make even better cookies. These cookies have a crispy texture with a yummy chocolate peanut butter topping. Best of all, they're no bake cookies, so leave your oven off.PB & Jam BarsBar3 ... Fusion Cooking - Blended Cuisines What do you get when you cross hot Indian food with the English love of tomatoes and all things creamy? Chicken Tikka Masala is a famous combination of chicken tikka and masala.Chicken tikka is a marinated piece of meat cooked in a tandoor, an Indian oven ... Top 10 Mistakes When Buying Seafood Top 10 mistakes when buying seafood The best way to break down the mistakes that are done when buying seafood is to look at each type of seafood and the characteristics it should have when you purchase it. You should buy high quality seafood whether it ...
3 Non-Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over. ***** Side Note ***** How to determine the amount of oil you need: The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry throughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs. ***** End Side Note ***** Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F. Finish draining turkey on the prepared platter. Grilled Whole Turkey 12 pounds whole turkey 2 cups water 3 tablespoons chicken bouillon powder 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon poultry seasoning 1/2 teaspoon chopped parsley 1 teaspoon paprika Prepare an outdoor grill for indirect medium heat, and lightly oil grate. Rinse turkey, and pat dry. Place turkey breast side down on the prepared grill. Sear turkey on both sides until skin is golden to dark brown. In a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika. Place turkey breast side down in the roasting pan. Scoop the pan mixture over the turkey. Cover tightly with foil and place on grill. Grill 3 to 4 hours, until the internal temperature of the thigh reaches 180F. Remove turkey from grill and let stand 15 minutes before carving. Smoked Turkey 1 turkey 8 to 22 lbs., fresh or completely thawed Sweet Pickle Brine (recipe to follow) Maple syrup Sweet Pickle Brine: 1 gal. water 2 1/2 cups salt, rock, pickling or canning salts are recommened 1/3 cup of light brown sugar 1 tablespoon Lquid garlic 1 oz. pickling spices Mix well. You may need to adjust the amounts depending on the size of your bird. This recipe should suit you fine for an 8 to 12 lb. turkey. Rinse turkey thoroughly with cold water, drain and pat dry. Prepare sweet pickle brine. Brine turkey according to the following schedule, 8 to 12 lb. bird 3 days, 13 to 16 lb. bird 4 days, 17 to 22 lb. bird 5 days. Remove from brine; rinse thoroughly in cold water and pat dry. Allow to dry in refrigerator for 24 hours. Lock wings behind back and tie legs and tail together. Baste turkey with maple syrup before putting in smoker and every 2 hours while smoking. Position turkey on cooking grill. Smoke cook until done. The best way to determine doneness is to insert a meat thermometer into the thickest part of the turkey (the breast) the internal temperature should read 180 degrees F. Smoking food is more an art than a science; this recipe is not intended for the novice. A lot of factors go into determining the cooking time for a particular food when smoking. Cool turkey in the refrigerator for 24 hours before serving to enhance the smoked flavor. You may serve the turkey right away if you wish. About the Author Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed "Chef". Frank shares his passion for cooking at http://www.recipecorral.com/blog where you will discover some of the best recipes and culinary resources available on the web today. Unleash the hidden "Chef" inside you!
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Vegan recipes - Fort Wayne Journal Gazette Put olive oil in a medium saucepan. Over high heat, saute the onions and garlic for about 5 minutes. Add the mushrooms and sauté for another 5 minutes over high heat. Add the water and simmer for 10 minutes, uncovered. Add the sea salt, pepper ...
Register for FREE - Wall Street Journal Please register to gain free access to WSJ tools. An account already exists for the email address entered. For years, mobile workers have been ditching their desktop computers for laptops that they can take wherever they go. Now road warriors are ...
Recipes & Food News - Westerly Sun Sandra Vitterito cooks up something special in her Westerly kitchen. Try our terrific Online Recipe File to view and print terrific recipes from appetizers and main dishes to desserts. Sandra Vitterito has some great Westerly stories about ...
Reader favorites: Chanukah recipes - Times Union Blogs The Reader Favorites feature is going on hiatus for the Thanksgiving holiday but it will return in print on Dec. 11. For that issue we want your favorite Chanukah recipes . Simply type your recipe into a comment box. If we use it in our print ...
Recipes from the Gluten-Free Girl - Times Union Blogs Many thanks to the TU’s Michael Huber for sending me this link to a beautiful collection of Shauna James’ GF recipes. The recipes sound fabulous and the photographs are stunning! They were posted on The Daily Green , the consumer ...
Budget recipes: Seasonal, substitutions - Philadelphia Daily News Using seasonal vegetables and fruits, and substituting less pricey cuts of meat or ingredients in a recipe can make all the difference when you are preparing a holiday meal on a budget. We asked two local professional chefs for cost-cutting ...
