Orange Chili Roasted Turkey

Orange Chili Roasted Turkey

16 pound Honeysuckle White® Frozen Whole Turkey, (fresh, frozen or thawed)
2 1/2 cups orange juice, pulp free (pulp clogs the injector)
1/2 cup butter
1/2 cup broth
3 teaspoons chili powder
3 teaspoons garlic salt
Salt to taste
Coarsely ground black pepper

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels inside and out.

Preheat oven to 325° F.

In saucepan, reduce orange juice down to 1 cup. Melt butter in broth with chili powder and garlic salt. Mix in reduced orange juice. Cool slightly.

Place turkey, breast side up, on a rack in a large shallow (about 2 1/2-inches deep) roasting pan. Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs. Sprinkle inside and out with salt and pepper.

Roast turkey in a pre-heated 325° F oven. Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time. Continue to roast until thermometer registers 180° F in the thigh, or 170° F in the breast. Makes 32 servings.

~*From Lanie's Kitchen*~

CRANBERRY BLUEBERRY MUFFINS

CRANBERRY BLUEBERRY MUFFINS

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup Dried Cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar

Preheat oven to 400°F. Grease a 12-cup muffin tin, or line cups with paper muffin cups.
Combine flour, sugar, baking powder, salt in medium mixing bowl.
Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened.
Gently stir in blueberries and cranberries.
Fill muffin cups 2/3 full with batter. Sprinkle muffins with remaining 2 teaspoons sugar.
Bake in 400°F oven for 20 to 25 minutes or until golden brown.
Remove muffins from pan; cool on wire rack. Serve warm.

Makes 12 muffins.
Recipe source: Cooking With Terry yahoo group, submitted by Jackie Austin.

Cherry Banana Bread

Cherry Banana Bread

1 (10 oz.) jar maraschino cherries, drained except for 2 tablespoons juice held in reserve.
1 3/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon Baking Powder
1/2 teaspoon baking soda
1/3 cup butter or margarine, softened to room temperature
2/3 cup brown sugar
2 eggs
1 cup mashed, ripe bananas
1/2 cup chopped macadamia nuts

Preheat oven to 350 degrees F.
Spray a 9x5 inch loaf pan with nonstick cooking spray; set aside.
Cut cherries into quarters; set aside. In a large bowl combine flour, salt, baking powder and baking soda. In a medium bowl combine butter, brown sugar, eggs and reserved cherry juice.
Mix with electric mixer on medium speed until combined.
Add mashed bananas and flour mixture alternately, beginning and ending with flour mixture.
 Stir in cherries and nuts.
Pour batter into prepared pan and bake at 350 degrees F. for about 1 hour, or until tests done. (A toothpick inserted into center of loaf comes out clean.)
Cool in pan on wire rack, then remove from pan and place bread on wire rack until completely cooled.
Do Not Slice Before Bread is Cooled Completely

Recipe source: ALIA Cooking Corner yahoo group, submitted by Jackie Austin.

Garlic Salmon

I do not know who wrote this recipe but I enjoyed the commentary.
Garlic Salmon

2- 6 oz salmon steaks,
5 Tbls. olive oil
2-toes garlic (cloves)
Your favorite fish seasonings, and/or marinate(1 hour in Refrigerator)

SAUCE
1- 4oz. can mushrooms, pieces n' stems
1/2 stick butter
1 Tbls. dried parsley
1/4 cup Chablis wine
Louisiana Hot Sauce(Optional)

Get you a non-stick skillet, or a good-seasoned iron skillet. Put them oil in them pan, light them fire, Medium heat. Smash them toes of garlic with skin on, and throw 'em into the oil. As they begin to cook, stir up them oil to get them garlic taste all around. Now, place them salmon steak, dusted on both sides with your seasoning, into the oil, carefully so as not to splash them hot oil on the dog and fry about 3 minutes on one side, turn them over and fry until them flesh is white n' flaky clear through.

Note* Do not, REPEAT, do not over cook, it will be like rubber, Sash!
Remove from the pan, pat dry with a paper towel, set aside.

Sauce:

Melt the butter in a small pan, add them mushrooms and lightly brown, then stir in them parsley, raise the heat, and light up your life and the sauce with them wine. (Add some Louisiana Hot Sauce ifn' you like it real spicy). Boil rapidly until the alcohol is evaporated, stir some more. Put into finger bowls, dip them fish before tossing into the mouth. Is good for sure

Cheesy Artichoke Dip

Cheesy Artichoke Dip

This 5-ingredient dip stirs together artichokes, Romano cheese, mayonnaise, garlic powder, is topped with bread crumbs, and is baked. Serve warm with crackers.

1 can Artichokes, drained, and quartered
1 cup grated Pecorino Romano Cheese
1 cup Mayonnaise
1/4 tsp. garlic powder
1/3 cup Italian Seasoned bread crumbs

Preheat oven to 350 degrees. 1. Fold together artichokes, cheese, mayonnaise, and garlic powder in medium bowl until well blended; salt and pepper to taste. 2. Place mixture into small casserole dish, top with even layer of bread crumbs. 3. Bake 25-30 minutes on center rack until bread crumbs are golden brown; let stand 5 min. 4. Serve with bread or crackers of your choice. OPTION: Add shredded mozzarella for added flavor.

Number of Servings: Makes 2 Cups

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread
SUBMITTED BY: Laurie Bennett

"This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

Original recipe yield: 3 - 7x3 inch loaf pans

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Honey-Pecan Crusted Chicken

This was one of the best chicken dishes I have ever tasted.  The honey mixture is great on its own. The only thing I might change is to marinate the chicken overnight in the honey sauce, and then dip it in the pecan mixture. I can not say enough about this dish!

Honey-Pecan Crusted Chicken


1/4 tsp salt
1/4 tsp pepper
4 6 oz skinned chicken breast halves
8 4 oz chicken drum sticks, skinned
1/4 cup honey
2 tbsp Dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1-1/4 cups finely crushed cornflakes
1/2 cup finely crushed pecans
Cooking spray

Preheat oven to 350 degrees. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow baking dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken pieces on a large baking sheet coated with cooking spray, and bake at 400 degrees for 40 minutes or until done.
Yield: 8 servings.

Creamy Cauliflower Salad

This was wonderful.

Creamy Cauliflower Salad

1 head cauliflower, cut into florets
1/2 cup grape tomatoes, quartered
3 tablespoons bacon bits
1/4 cup shredded Cheddar cheese
3 hard-boiled eggs, chopped
1 cup mayonnaise
1/3 cup sugar
2 tablespoons vinegar
1 tablespoon lemon juice

Toss cauliflower florets, tomatoes, bacon bits, and eggs together in a bowl.

In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.

Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently,add cheese, and serve.

Pumpkin bread

The comments are not mine, but they do make me want  to try it.

Pumpkin bread

A great recipe the whole family will be sure to enjoy!
Make your gathering even greater with this pumpkin bread recipe (makes three 1-lb. loaves).

3 cups all-purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 cup chopped walnuts
1 1/2 teaspoons salt
2 teaspoons ARM & HAMMER® Baking Soda
1 cup vegetable oil
2/3 cup water
1 cup canned pumpkin
4 eggs

DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour three 1-pound pans.
Sift together dry ingredients. Combine vegetable oil, water, canned pumpkin and eggs.
 Slowly add dry ingredients to egg mixture, and mix until blended.
 Evenly distribute the batter between the pans. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in center comes out clean and the top of the bread is browned.
Cool bread in pans on a rack for 15 minutes.
Remove bread from pans by running a knife around the inside and turning pan upside down to dislodge bread.
Cool completely before serving.

Ranch Dip and Dressing Mix in a Jar

Ranch Dip and Dressing Mix in a Jar

1 1/2 tablespoons dried parsley
1/2 tablespoons dried chives
1/4 tablespoons dried tarragon
1/2 tablespoons lemon pepper
1 tablespoons salt
1/4 tablespoons oregano
1/2 tablespoons garlic powder

In a medium bowl, combine all the ingredients. Store in an airtight container decorated with a pretty ribbon.
Attach this to the Jar:
Ranch Dressing
Makes 1 cup
1/2 cup mayonnaise
1/2 cup buttermilk
1 tablespoons Ranch Pressing & Dip Mix

In a large bowl whisk together the mayonnaise, buttermilk and dressing & dip mix. Refrigerate for one hour before serving.
Attach this to Jar:
Ranch Dip
Makes 2 cups
2 tablespoons Ranch Dressing & Dip Mix
1 cup mayonnaise or low fat mayo (I use Miracle Whip)
1 cup sour cream or low fat yogurt
Combine the Ranch Dressing and Dip Mix with mayonnaise and sour cream. Refrigerate for 2 hours before serving with raw vegetables, or as a topping for baked potato.

Bread Dough Pretzels

BREAD DOUGH PRETZELS

1 3/4 c. warm water
1/2 tsp. sugar
1 pkg. yeast
4 1/2 c. flour

Place ingredients in bowl and mix well. Add flour and knead well. Place dough in greased bowl. Cover and place in warm spot until double in size. Shape into pretzels. paint with milk or egg yolk and a bit of water mixture. Sprinkle with coarse salt. Bake on cookie sheet at 425 degrees for 10 minutes.

Sweet-Sour Broccoli Salad

My family loves this!  It is a great recipe to try if your learning to cook because you really can't mess it up.
Try it even if you can't imagine the tastes together.

Sweet-Sour Broccoli Salad

*see notes at the end

4 cups broccoli florets
1 cup nuts, use your favorite  ( I like walnuts in mine)
1 cup raisins
1/2 cup chopped onion
3/4 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
1/2 lb bacon, cooked and crumbled

In a bowl, combine the broccoli, nuts, raisins, bacon and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.


This recipe is very forgiving.  Play around with it, don't worry so much about the amounts.  Like it with less nuts or more onions? Make it that way.

Simple Salisbury Steak

I made this yesterday, it was very good.  Since we have a large family I made some changes to the original, and this is what I came up with.

Simple Salisbury Steak


* 1 large can cream of mushroom soup, divided
* 3 lb. ground beef
* 3/4C dry bread crumbs
* 2 eggs, beaten
*  1 med size onion finely chopped
* 1 1/2 c. sliced mushrooms

In bowl, mix thoroughly 3/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into  patties. In skillet over medium-high heat, cook patties, a few at a time until browned on both sides. 

Spoon off fat. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover. Simmer 20 minutes or until done, turning patties occasionally.

I baked ours in the oven, and used some of the drippings to make pan gravy, which I mixed the extra soup and mushrooms into, and serve on top.

Sweet Potato Pecan Bread

Sweet Potato Pecan Bread




2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons dark brown sugar
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup cooked and mashed sweet potatoes
3/4 cup water
3 tablespoons dark raisins
1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep

Anzac Biscuits

Anzac Biscuits
Recipe By : Ian Staples

1 cup rolled oats
3/4 cup coconut -- diseccated
1 cup flour
1 cup sugar
125 grams margarine
1 tablespoon golden syrup
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Mix oats, flour, sugar and coconut. Melt syrup and margarine together in a saucepan.
 Mix soda with boiling water and add to syrup/margarine mix.
 Add dry ingredients and mix thoroughly.
Place 1T globs of the mix onto greased cookie sheets. 
Cook 30 minute sat about 300 degrees F.
Cool completely before storing.

Pumpkin Bread Pudding

This was posted by Nancy  on Rhondas_Recipe_ Exchange (group is closed)

Pumpkin Bread Pudding

This smooth and creamy, golden-orange bread pudding gets rave reviews

6 large eggs
1 can (15 ounces) pumpkin or squash*
2 cups (16 ounces) light cream
1 cup (8 ounces) milk
3/4 cup (5 7/8 ounces) granulated sugar
1/3 cup (2 1/2 ounces) brown sugar
1/4 cup (2 ounces) rum, optional
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
8 cups (about 18 ounces) bread*, cut in ¾" cubes

*Try using pumpkin bread. or use any non-savory bread: brioche, a sweet bread, or plain white or whole wheat bread.
In a large mixing bowl, combine the eggs, pumpkin, half and half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.

Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it.
 Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.

When you're ready to bake the pudding, stir it together to distribute the custard; quite a bit of it will have been absorbed by the bread.
Sprinkle with grated nutmeg, if desired; and bake in a preheated 350°F oven till set and beginning to brown, about 40 to 50 minutes. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired..

Yield: 2 dozen small servings, or fewer larger servings.

Abadoo's Walnut Bread for Bread Makers

Abadoo's Walnut Bread for Bread Makers

5 ounces water
2 tablespoons sugar
1 small egg
1 teaspoon salt
1/4 cup all-purpose flour
3 tablespoons butter
1 3/4 cups bread flour
1 1/2 teaspoons dry yeast
2 tablespoons nonfat dry milk powder
1/4 cup walnuts -- chopped

Place all ingredients in the order listed in the bread maker.
Use Sweet =cycle.
Cannot be put on timer mode.

Double Cherry Streusel Bar Cookie

Double Cherry Streusel Bar Cookie

2 cups water
1 cup dried tart cherries or dried cranberries, snipped
2 cups quick-cooking rolled oats
1-1/2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking powder
1/2-teaspoon baking soda
1-cup butter (no substitutes)
1/2 cup coarsely chopped slivered almonds
2 12-ounce jars cherry preserves (2 cups total)
1 teaspoon finely shredded lemon peel

Bring water to boiling in a small saucepan. Remove from heat.
 Add dried cherries or cranberries, and let stand for 10 minutes or until softened.
Drain fruit and set aside.

Preheat oven to 350 degree F.

Bar cookie crust, stir together oats, flour, brown sugar, baking powder, and baking soda in a large mixing bowl. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture. Stir almonds into the reserved crumb mixture; set aside.

Press remaining crumb mixture into the bottom of an un-greased 15x10x1-inch baking pan. Bake in the preheated oven for 12 minutes.

Meanwhile, bar cookies filling, stir together the drained cherries or cranberries, cherry preserves, and lemon peel. Spread the filling evenly over baked crust; sprinkle with reserved crumb mixture.

Bake bar cookies 20 to 25 minutes more or until top is golden brown. Cool completely in pan on a wire rack. Cut into bars. Makes 48 bar cookies.

Parmesan Pasta

Peppy Parmesan Pasta

8 ounces angel hair pasta
1 large tomato, chopped
1 package (3 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
3 tablespoons salt or salt-free seasoning blend, optional
1/4 teaspoon garlic powder

Cook pasta according to package directions.
Meanwhile, in a serving bowl,combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt if desired and garlic powder.
Drain pasta; add to the tomato mixture and toss to coat.
Makes 4 servings.

Melt in Your Mouth Banana Bread

Melt in Your Mouth Banana Bread

2/3 cup oil
4 large eggs
2 cups mashed ripe bananas
2 cups flour
2 cups sugar
1 (3 1/2 ounce) box French vanilla instant pudding
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 325°F.
Mix oil, eggs and mashed bananas.
Combine remaining ingredients and add to banana mixture.
Grease and flour pans,place on baking sheet.
Bake in a 2/ 9 x 5 x 3 inch pan 0r 4 mini loaves [mini's will take about 45 minutes] for 1 hour or until bread tests done.

Apple-Carrot Muffins

Apple-Carrot Muffins

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 cup sugar
2 cups grated carrots
1 large tart green apple, peeled, cored and grated
1/2 cup sliced almonds
1/2 cup flaked coconut
3 eggs, slightly beaten
2/3 cup vegetable oil
2 tsp. vanilla extract

Combine first 5 ingredients in a large bowl.
 Stir in carrot, apple, almonds and coconut.
 Make a well in center of mixture.
Combine eggs, oil and vanilla extract.
Add to dry ingredients, stirring just until moistened.
Spoon into greased muffin pans, filling two-thirds full.
 Bake at 350 for 20 minutes.
Remove muffins from pans.
Yields
2 dozen.

HERB STUFFING

This looks amazing.  I left the note that was attached because I like to know the history of a recipe if there is one.  

HERB STUFFING
12 cups slightly dry bread
1/3 cup snipped parsley
1/3 cup finely chopped onion
1 1/2 tsp. salt
1 tsp. ground sage
1 tsp. dried thyme, crushed
1 tsp. dried rosemary, crushed
1 cup of chicken broth
6 tablespoons of butter, melted

Combine bread, parsley, onion, salt, sage,thyme, and rosemary. Add broth and butter;
toss lightly to mix. Use to stuff a 12-pound turkey or bake covered, in a 2-quart
casserole at 325º until heated through, about one hour.

For over 30 years my family looks forward to this awesome stuffing on Thanksgiving
each year. I like to make it once during the summer so we don't have to wait a whole
year! Enjoy!
{Holiday_Express}
HERB STUFFING
Marilyn