Leftover Turkey Recipes
August 22, 2008
Leftover Turkey Recipes
by: Elizabeth Martyn
Roast turkey is a great family favourite, especially at Thanksgiving and Christmas. But after the feast, comes the question - how to use the leftovers? Here are five ways to make the most of your festive bird.
Leftover turkey sandwich recipes
Use thick slices of turkey breast and add a little of the dark meat for flavour. Use different breads, like ciabatta rolls, baguettes, wholemeal bread, or toasted white bread.
Add other ingredients, such as:
salad leaves like lettuce or spinach
sliced avocado
cherry tomatoes or thinly sliced beetroot
wafer-thin cooked ham
crumbled crispy bacon
sliced hard-boiled egg
soft cheeses, like Brie or Camembert
Give it flavour with mustard, cranberry sauce, leftover turkey stuffing, pickles, mayonnaise, sliced gherkins, or radishes.
Leftover turkey salad recipes Use both white and dark meat. Cube or shred the leftover turkey.
Toss with toasted almonds, thin slices of fresh mango and soft salad leaves. Dress with a light vinaigrette.
Mix with cubed avocado, slivered yellow and red pepper, sweetcorn and halved cherry tomatoes. Dress with olive oil, whisked with lime juice and chilli.
Mandarin Orange Cake
August 22, 2008
Mandarin Orange Cake
by: David Jones
Several years ago my wife worked with a very nice lady from Japan. One day she brought a desert for everyone to try, it was the most incredible tasty deserts anyone had ever tried. It was called Mandarin orange cake and here is the recipe:
Ingredients
1 box Butter Recipe Cake mix
3 eggs
1 stick margarine
1 can mandarin orange juice and all
Icing
1 small box Instant Vanilla pudding mix. Use 1 cup of milk to prepare pudding.
1 big size Cool Whip
1 big can of crushed pineapple (drain juice)
Heat oven to temperature listed on cake mix box. Mix the cake mix, eggs, margarine and mandarin oranges (juice and all) together until blended. Pour mixture into prepared cake pan. Bake according to the directions on the cake mix box.
For the icing - Prepare the pudding mix according to the directions on the pudding mix box. Stir the pudding, cool whip and drained crushed pineapple together. Ice the cake and store in the refrigerator.
About The Author
David Jones
New York Style Cheesecake Recipe
August 21, 2008
New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920’s, this particular silky style of cream cheese was developed in the New York area.
New York style cheesecake recipes were introduced by Jewish delicatessens in New York City. Arnold Reuben Jr., owner of the legendary Turf Restaurant at 49th and Broadway in New York City and a descendant of immigrants from Germany, claimed his family developed the first cream cheese cake recipe. Reuben’s cheesecake was so good, it won a Gold Metal at the 1929 World’s Fair.
The superior qualities that make Reuben’s classic New York style cheesecake are a graham cracker crust, a creamy texture, and distinct lemon flavor that is firm but light in density. Below you will find his Classic New York Style Cheesecake recipe.
Classic New York Cheesecake
Crust:
Heavily coat 10-inch spring form pan with cooking spray
1 1/2 cups commercial graham cracker crumbs
5 Tbsp. butter
1 tsp. honey
1/4 cup sugar
Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.
The Joys of Refrigerator Cookies
August 20, 2008
Baking cookies seem to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven. Maybe it is the love and caring attention that is evident in cookies. Home, love, and cookies seem to go together.
Consider refrigerator, or icebox, cookies for the holidays. They can be made up ahead of time-even months ahead-and stored until ready to bake. Baking up those stored refrigerator cookies is mess free, takes little time, and you only need to bake what you need for the moment. Drop cookies are quick cookies; refrigerator cookies are convenient cookies.
Refrigerator cookies are also attractive cookies. Nothing beats the uniform slices and consistent shape of refrigerator cookies. To keep that uniform shape, slice while the dough is still cold and firm and turn the log after every few cookies to keep the log round. If the cookies have a flat edge, mold them back to shape with the curl of your finger before baking.
Happy Healthy Hollidays with this Eggnog Recipe
August 19, 2008
Happy Healthy Hollidays with this Eggnog Recipe
by: Hans Dekker
When it is holiday time, only one drink comes to mind: eggnog.
This healthy drink recipe is delicious and it uses soymilk instead of whole milk. It gets a completely new flavor and color with the addition of peppermint oil.
A drink fills up your tummy just before you hit the sack. Serve it warm and you will be on your way to sleepy town.
Now you can dream away while Santa does his magic.
Ingredients:
4 eggs, separated
2 cups soymilk
1 cup granulated white sugar
2 tbsp. vanilla extract
2 cups heavy cream
1 tbsp. peppermint oil
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. pumpkin spice
To Make:
First, take your 4 eggs and put the egg whites into a bowl and the egg yolks into a bowl.
Put a half a cup of white sugar into each egg bowl. Beat each egg bowl slightly.
Add the heavy cream gradually to the egg whites. Keep whipping this mixture. Add vanilla to this egg bowl. Now in one medium sized bowl, combine both of the egg mixtures.
Coffee: From Harvest to Cup - A Brief Overview
August 18, 2008
Coffee: From Harvest to Cup - A Brief Overview
by: James Grierson
Coffee is a plant. However, before it can be drunk it must pass through a number of stages and travel thousands of miles.
Coffee beans come from the red cherries of the coffea bush. Each cherry usually contains two seeds, or coffee beans. The exception to this is the Peaberry, where only one bean is produced. The flavour a bean produces is affected by where the coffea bush is grown. Soil, climate and altitude all alter the way coffee tastes; this is why, for example, coffee from Columbia will differ in taste from region to region and from year to year.
Most coffee comes from two species of the coffea bush: Coffea arabica, simply known as ‘arabica’; and Coffea canephora var. robusta, simply known as ‘robusta’. Robusta beans are cheaper to buy then arabica beans because they produce coffee with an inferior flavour, containing more caffeine.
Mouth Watering Memphis Style Pork Ribs
August 17, 2008
The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.
The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can’t wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.
Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.
News Flash: 4,000-Year-Old Dietary Guidelines Are the Best Yet (Part 1)
August 17, 2008
News Flash: 4,000-Year-Old Dietary Guidelines Are the Best Yet (Part 1)
by: Lisa J. Lehr
Many people these days are health and diet conscious—and well they should be, as it is an undisputed fact that health and diet are major determining factors in both length and quality of life. As far as the particulars are concerned, there is a much lesser degree of agreement. Advice and opinions abound, much of it conflicting. And those looking for the latest fad diet based on shaky medical concepts will never be disappointed!
Yet the Bible sets forth some deceptively simple rules, and Bible readers and non-Bible readers alike can benefit from this timeless advice. Just think: these dietary guidelines are thousands of years old, and the societies that have followed them are among the healthiest and longest-lived on the planet.
The Essence of the Healthful Old Testament Diet
Correct diet formed the basis of Mosaic Law, and no other ancient writing is so strict regarding what to eat and what not to eat. Modern knowledge of healthful eating is strikingly corroborative of this ancient wisdom.
Better Baking Technique: Is it Done Yet?
August 16, 2008
Are my breads, cookies, or cakes baked and ready to come out of the oven yet?
The ability to tell when products are baked seems to cause more consternation than almost any other phase of baking. And of course, it is important. Over baked cookies are dry and hard; under baked bread is soggy. But you can get it right. In this article, we will give you the techniques and pointers for baking your goods to perfection.
Yeast breads
The tendency is to under bake yeast breads. The internal temperature of yeast breads should be 210 degrees and must be at least 185 degrees. The only way to reliably tell what is going on inside that loaf is with a probe type thermometer. Remove the bread from the pan and insert the thermometer through the bottom crust into the center of the loaf.
(If you are going to bake bread and you don’t have a thermometer, we strongly recommend that you purchase one. You will need it to test the temperature of the water, the dough, and the finished bread. You can buy one on our site.)
Strawberry Jamming Finale
August 15, 2008
Strawberry Jamming Finale
by: Kit Heathcock
So the strawberries are finally slowing down, the end of the season is in sight and do I feel relief that I will no longer be chained to the kitchen counter, three nights a week, preparing strawberries for jam? Am I sick of the sight of them, turning into one myself, in a word, jaded? Surprisingly enough I’m not. Six weeks of making jam and I could carry on longer.
I sneak into the larder to count the jarshave I sold too many? Will it be enough for the family for the year and what about Christmas presents? Two weeks ago I was merrily flogging it at the market, secure in the knowledge I could make more. Now friends are ringing up asking to buy jam and I’m grudgingly parting with it but the Scrooge hoarding instinct is kicking in, a sure sign of the end of the season.
