My Thanksgiving REVEAL! (TDAY Prep PART 3)
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Mom’s No-Fuss Turkey
Serves 8
Ingredients:
1 12lb Turkey*
4 tbsp of melted butter
2 tbsp of rosemary
1 garlic clove
1 tsp salt
½ tsp freshly cracked pepper
4 cups of chicken broth
½ cup of white wine
Method:
Preheat oven to 325. Remove neck and giblets from the cavity. Rinse turkey and pat dry.
Combine melted butter, rosemary, garlic, salt and pepper. Rub turkey all over with the rosemary, garlic butter. Including under the skin of the breasts to flavor the meat.
Tie the legs together with butcher’s string. Place on a roasting rack, in a large roasting pan. To the bottom of the pan, add 1 cup of broth, ½ cup of wine, and turkey neck.
Tent turkey loosely with foil and roast covered for 1 ½ hours, adding more stock to the bottom of the pan, in 1 cup increments if it gets below about 1 inch.
During the last hour of cooking, remove foil, and begin basting the turkey, with the pan juices, every 15 mins. This will help the turkey brown.
One hour later check the internal temperature. Turkey is done when it reaches 165F degrees in the thickest part of the thigh and breast. Allow to rest for 20 mins before carving, to retain the turkey’s juices.
Dad’s All-Star, “Top Secret” Gravy
Serves 8
Ingredients:
Pan juices from turkey
3 cups of chicken broth
1 tbsp flour mixed with water
1 Bay leaf
1 tbsp Dijon mustard
½ cup of red wine
¼ tsp of curry powder
dash of Worcestershire sauce
freshly cracked pepper and salt to taste.
Method:
Place pan on stove top, on low, and deglaze any turkey drippings from the side of pan.
Remove any fat from the pan juices with a fat separator.
Transfer gravy into a large sauce pan.
Add chicken stock. Bring to a boil. Then add flour/water mixture to thicken.
Add bay leaf, mustard, red wine, curry powder, Worcestershire Simmer for 3-4 mins.
Check seasoning. Add freshly cracked pepper and salt if needed. Transfer to a gravy boat and serve with the turkey.
My New Favorite Fat Separator for Gravy!
Mom’s Candied Yam Casserole with Marshmallow and Pecan Topping
Serves 8
Ingredients:
4 40-ounce-cans Princella sweet potatoes/candied yams
3 tbsp butter
½ cup heavy cream
1 tsp of nutmeg
½ tsp salt
2 ½ cups of marshmallows
¾ cup of raw pecans, chopped
Method:
Drain yams, leaving all but about 2 tbsp in each can. Place in a large sauce pan, on a low flame.
Add butter, and mix with a hand mixer until smooth and creamy. Add cream, nutmeg and salt.
Transfer to a casserole dish. Cover and refrigerate until the party.
The day of the party. Place in a 350-degree oven for 15 mins. Remove cover, top with marshmallows and pecans and continue baking for 15 minutes until marshmallows are golden brown and melted.
GRATIN DAUPHINOIS FOCACCIA BREAD
ROASTED HARVEST SALAD
BROCCOLI SALAD
QUINOA SALAD WITH BUTTERNUT SQUASH
CORN PUDDING
Autumn - Thanksgiving Sage Sausage & Apple Stuffing recipe
Autumn - Thanksgiving Sage Sausage & Apple Stuffing
This is one of the recipes that mom and I have been tweaking for years. Mom started making this - and various other things - from improvisation and memory. As I got older - and continually heard all the stories of the lost recipes, of foods that her mother and grandmother used make when she was a child - I got in to the habit of asking a lot of questions, and writing the recipes down. The intent was that they would not be lost, and so we could effectively reproduce the results. As I learned to cook, we'd collaborate and tweak the recipes until we were both quite happy with the results.
In memory of my mom. Thank you so very much!
You really don't need to wait 'till Thanksgiving to use this recipe. It comes together pretty easily, and goes great with any poultry.
Ingredients:
3 sticks of celery, chopped
1c frozen chopped onion
1 stick of butter
1 - 12-16 oz tube of Sage Sausage - Bob Evans/Jimmy Dean
1 approx 8 oz beef broth
1 approx 8 oz chicken broth
1 Granny Smith apple
½ -full bag is 14oz, you use 8oz = 4c - Arnold Herb Seasoned Stuffing
¼ cup chopped pecans
¼ cup currants
¼ cup dried cranberries
Process:
Melt the butter in a lg cookpot. Sautee the celery & onion until cooked, but not brown.
Remove to large mixing bowl.
Dump the sausage tube into the lg cookpot.
Break up the sausage into small crumbs, as you move it around and cook it.
Dump the cooked sausage crumbs into a colander, and run very hot tap water over it in order to remove grease.
Add celery & onion mix and sausage into lg cookpot.
Add the cans beef & chicken both.
Peel granny smith apple and cut into small pieces. Add the apple.
Add 8 oz of Arnold Herb seasoned stuffing. Add an additional ¼ bag if the mixture is soupy. It should be a nice thick lumpy texture.
Mix thoroughly.
At his point you can sample the mixture before baking.
- 1-2 casserole dishes, approx 9-10” square
spray PAM into the pan and dump the mixture into it
Seal the dish with tinfoil on top. Cook at 350 deg F - 177deg C for 45min
Remove foil cover, cook 10 min in order to brown the top
Rasoi Show - 3rd September 2016 - રસોઈ શોવ - Full Episode
ETV Gujarati is now Colors Gujarati - Dil Thi Gujarati!
Anchor Mittal welcomes cooking expert Heena ben and her first recipe was Mexican One Pan Meal. For this first she prepares salsa using tomato, capsicum, onion, green chilli, vinegar, oregano, garlic and olive oil. Then cooked brown rice, cooked beans, red capsicum, corn, chilli flakes and green onion were mixed with salsa and kept in microwave. It was garnished with cheese and green onion. Her next recipe was Pesto Mushroom. For this she prepares pesto using walnut, garlic, chilli flakes, parmesan cheese, basil and olive oil. It was churned and filled in stir fried mushroom in which garlic, salt and chilli flakes were added. It was garnished with chilli flakes and cheese. Then a viewer Divya ben from Morbi prepares Kaju Chat. She prepares a dough using maida, salt, oil and water. She prepares a chapatti with this and then cuts it in kaju shape and deep fries. Then she adds curd, sweet chutney, green chutney, pomegranate, jeera powder, coriander powder, red chilli powder, kishmish, kaju and sev. It was garnished with coriander. Then next viewer Mala ben of Rajkot prepares Methi Corn Capsicum Sandwich. She prepares stuffing using oil, jeera, variyari, soaked and cooked methi, khajur, kishmish, chat masala, routine masala and sugar. Then for other stuffing she used oil, onion, ginger chilli paste, corn, capsicum, crumbled paneer, chilli flakes and oregano. It was assembled on bread by applying mayonnaise and covered with other bread. Then assembles it with corn & methi stuffing and covers with other bread and grilled. It was garnished with cheese and served with ketchup and chutney.
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VEGAN Spaghetti Recipe | Interview and Cooking with the Nutrition Professor Timaree Hagenburger
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Timaree Hagenburger, a registered dietitian, certified exercise physiologist with a master’s degree in public health, is a nutrition professor at Cosumnes River College. She loves creating food for her family that tastes amazing, being a mom and the “Nutrition Professor for Life” to thousands of students. In addition to her articles, and local TV segments, she published her first season of her podcast (“Office Hours with the Nutrition Professor”), conducts local events, corporate wellness work, has a regular segment on California Bountiful TV, has contributed to several cookbooks and published her own cookbook – The Foodie Bar™ Way: One meal. Lots of options. Everyone’s happy. available at FoodieBars.com. Timaree has so many resources to share that are accessible here at TheNutritionProfessor.com, where you will also find details about Timaree’s upcoming events (about the incredible power you yield with your fork!) and can contact her about hands-on cooking instruction and consultations.
Visit TheNutritionProfessor.com for Timaree's recipes, videos, articles, podcast episodes and more! Get your very own copy of The Foodie Bar Way! The book also makes a wonderful gift!
The Foodie Bar Way is a cookbook like no other! It is a dynamic tool that can improve your quality of life while enabling you to take control of your health destiny and always have food that loves you back at your fingertips! The more you use it, the more useful (and valuable) it becomes, as there are reflection and brainstorming pieces built right into each of the 32 bars (which are supported by 94 recipes, each with a picture)! Whether you are a first time cook, professional chef, or simply someone who wants to feel better in their own skin, The Foodie Bar Way is the breath of fresh air you have been waiting for! Say goodbye to eating the same meals day after day or arguing about what to cook that everyone will like, only to give up, go out and be disappointed by how much you spent and how crummy the food made you feel afterwards. Instead of friends and family being divided over what to eat, The Foodie Bar Way is about being united. Bringing us together around the table to share one meal, with lots of options, so that everyone's happy! It is a unique concept that resonates with so many people doing their best to nourish themselves (and even bring their loved ones along for the journey)!
Do you have oats and dates? Make this incredibly delicious dessert in 5 minutes!
Satisfy your sweet tooth with a delectable no-bake dessert featuring the perfect pairing of dates and oats. In just 5 minutes, you can enjoy the delightful combination of oat flakes, roasted walnuts, pitted dates, and a touch of dark chocolate.
Try this easy and delicious recipe and let me know in the comments How do you like it?!. Peace and love ❤️ my friends! Have a delicious day!
Ingredients:
85 g rolled oats(~1 cup)
fry for few minutes at medium heat
60 g walnuts(2.11 oz)
roast walnuts for few minutes at medium heat
80 g pitted dates(2.82 oz)
75 g dark chocolate(2.65 oz)
refrigerate for 15 minutes
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Recipe: Chai Cinnamon-Rolls | FOOBY
Get the hygge feeling! These cinnamon rolls with fluffy, buttery puff pastry and a spicy, nutty filling are the perfect way of introducing a little Nordic cosiness into your day. Snuggle up under a warm, soft blanket and enjoy them with a mug of hot chai latte. You won't want the winter to end!
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