Oliebollen made with yeast.
This recipe makes a huge amount or 6 to 7 dozen. If you are not making for a crowd I suggest making half of the portions. You can change or omit any of the fruit as desired.
2 packages of instant yeast
2 cups lukewarm water or milk1/2 cup sugar
2 eggs, slightly beaten
1/2 cup shortening, softened
7 to 71/2 cups, sifted flour
2 teaspoons slat
4 cups chopped uncooked apples
1 1/4 cups raisins
1 cup currants
oil for deep-frying
powdered sugar or cinnamon sugar.
Blend the yeast with the water or milk, Sir in sugar, eggs and softened shortening. Mix the flour and salt and add the the yeast mixture and mix until well blended. Add the apples, raisins and currants, Let batter rise until doubled in a warm place. Break off by spoonfuls and deep-fry in hot oil, 3754 degrees F. until golden brown. Drain on absorbent paper and roll in sugar.
Turkey croquettes were a normal entree made with leftover turkey my mother would prepare. These can be make with chicken too.
3 tablespoons butter or margarine
3 to 4 tablespoons flour
1 cup milk
1 teaspoon mince parsley
1 to 2 teaspoon minced onion
2 cups minced, cooked chicken or turkey
1/2 teaspoon lemon juice
salt and pepper to taste
1 tablespoon water
rusk or bread crumbs
oil for frying
In a sauce pan, melt the better or margarine and stir in the flour. Gradually add the milk to make a thick sauce. Add parsley, onion, chicken, and lemon juice. Add seasonings. shape into cones or cylinders. Blend slightly beaten egg and water. Roll cones in crumbs, then in egg mixture and then into crumbs again. Chill. Heat oil to 385 degrees F. and fry croquettes until golden brown.
I like to add spice to my french toast. It also tastes great adding a little vanilla or almond flavor. You can also use eggnog. I also like to use a thick sliced bread Texas Toast bread works great.
Spicy French Toast
10 to 12 slices white bread – preferably day-old (absorbs more egg mixture)
1 cup milk
4 large eggs
1/4 teaspoon each of nutmeg, cinnamon, allspice and cloves
1 teaspoon salt
maple syrup or other syrup
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Uploaded by Lakenvelder on 30 Nov 08, 9.08AM CST.
Smoking adds a robust flavor to turkey that I really like. This basting mixture helps keep the breast moist without foil. If you used foil it would not allow the smoke to penetrate the bird. When you cook the turkey in a grill or smoker you cook using indirect heat. If you tried to cook the turkey without using indirect heat you would cook the outside before the bird was all the way cooked. I prefer the gas grill but many like using charcoal briquettes.
This recipe uses a standard 22 1/2 inch grill with a smaller turkey around
12 to 14 pounds. It is too risky to try to cook a larger bird on a grill especially with the factors of cooler weather in many areas working against the grill. It you have a breeze you have to be very vigilant with watching to make sure the gill maintains a temperature of 325 degrees F. I have made barriers around the grill at times when the weather is cold. I also suggest using a meat or grill thermometer to watch the temperature.
When you cook this turkey I suggest using a aluminum pan because the pan gets covered with smoke.
First mix the cider baste:
4 tablespoons unsalted butter
1/3 cup shallots or red onion
2 cloves garlic minced
1 cup of apple cider
1/2 cup dry white wine or water.
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon salt.
Melt the butter in a saucepan over medium heat add the shallots and garlic and cook until softened. Add the cider, spices and slat. Reduce the heat and simmer 190 minutes.
One 12-14 pound turkey
1 medium apple, peeled and chopped
1 small onion, chopped
2 garlic cloves minced
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon salt
Remove the neck and giblets from the turkey, Rinse the turkey inside and out. Pat dry. In a small bowl mix all of the ingredients. Fill the neck cavity with the mixture and use a skewer to close. Put the remaining into the body cavity. Fold the turkey wings over and tie back. Tie the drumsticks together. Place in a large disposable aluminum foil pan.
For a Gas Grill:
For a gas grill preheat and place wood chips in a box or wrapped in aluminum foil with a few holes. Turn off one burner and have one on medium. Place the pan in the middle of the grill. Pour 2 cups water in the pan. Baste the turkey with the cider mix as the turkey cooks. Cover and grill until the meat thermometer reads 180 degrees F. If turkey starts getting too brown tent it with foil. Add more water as needed.
Since Mascarpone is very expensive many people including Italians use a substitute this recipe below comes very close to the taste of Mascarpone cheese.
8 ounces of softened cream cheese
3 tablespoons of sour cream
2 tablespoons of heavy cream (liquid, not whipped) 35% whipping cream
Combine all ingredients.
Use a substitute for mascarpone when making Tiramisu.
I needed some pasteurized eggs for a safe Tiramisu I was preparing for Thanskgiving and this type of product is difficult to find in this area. I could not even find the lady fingers so I will use vanilla wafers as a substitute.
This recipe is from the American Egg Board. The link to this and other way to prepare eggs save can be found in the eggcyclopedia link below.
Cooking egg yolks for use in recipes Cook egg yolks for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, cold souffles, chiffon and mousses and other recipes calling for raw egg yolks. You can use the following method with any number of yolks.
In a heavy saucepan, stir together the egg yolks and the liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.
I discover pumpkin fudge last year at this time while visiting Russell Stover Candies. I found this recipe at the Pumpkin Nook’s Cookbook and it is outstanding. with a nice mild pumpkin caramel flavor.
1 Cup Milk
3 Cups Sugar
3 Tablespoons Light Corn Syrup
1/2 Cup Pumpkin
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
4 Tablespoons Margarine
1 Teaspoon Vanilla
* Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan.
* Cook over medium heat until boiling, stirring constantly.
* When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage.
* Remove from heat.
* Beat in cinnamon, allspice, margarine, and vanilla.
* Cool, then beat until thick and mixture looses it’s gloss.
* Spoon into buttered dish.
This recipe is from the great-Italian-Chicago- recipe website. What would a Italian meal be without pasta. This is a alfredo that is not too complicated and has easy to find ingredients.
Broccoli and Provolone Alfredo
1 pound of linguini
1 bunch of broccoli, cut into pie; ces
3 tablespoon of butter
2 tablespoon of flour
2 cups of heavy whipping cream
1/2 cup of milk
1/4 cup of fresh grated parmesan; cheese
8oz of provolone cheese, shredded
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
In 6 quarts of boiling salted water, cook the pasta until al dente. Around 8 to 10 minutes. # In a large pan sauté the broccoli in the one and a half butter until tender. # In a medium size saucepan melt the remaining butter and stir in the flour. Add cream and milk and bring to a boil stirring constantly until the mixture thickens slightly. # Stir in the parmesan and provolone cheese and stir until cheese is melted. Add the broccoli and linguini to the sauce and mix.
This is a recipe from Bon Appetit| November 1996 which is rated very well. I like to put mushroom in my dressing so this should be a nice change.
- 3 1/4 cups canned low-salt chicken broth
- 1 ounce dried porcini mushrooms, rinsed
- 6 tablespoons (3/4 stick) butter
- 2 cups chopped onions
- 1 cup chopped celery
- 2 1/2 teaspoons dried marjoram
- 1 teaspoon dried thyme
- 3/4 pound fresh shiitake mushrooms, stems discarded, caps coarsely chopped
- 3/4 pound crimini mushrooms, stems trimmed, caps coarsely chopped
- 1 1/2 teaspoons salt
- 8 cups 1/2-inch pieces crustless country-style white bread (about 1 pound)
- 1/2 cup finely chopped fresh Italian parsley
- 2 eggs, beaten to blend
Bring 2 cups chicken broth to boil in small saucepan. Add porcini mushrooms. Cover and remove from heat. Let stand 30 minutes to soften porcini mushrooms. Using slotted spoon, transfer porcini to work surface. Finely chop porcini. Reserve 1 1/2 cups mushroom soaking liquid for gravy base .
Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt 6 tablespoons butter in heavy large pot over medium heat. Add porcini, chopped onions, celery, marjoram and thyme. Cover and cook 10 minutes, stirring occasionally. Add shiitake, crimini and 1 teaspoon salt. Cover and cook until mushrooms begin to release their liquid, stirring occasionally, about 5 minutes. Increase heat to medium-high. Uncover and cook until almost all liquid evaporates and mushrooms brown lightly, stirring frequently, about 8 minutes. Transfer mushroom mixture to large bowl. (Mushroom mixture can be prepared 1 day ahead. Cover and refrigerate.)
Add bread, chopped fresh parsley, remaining 1 1/4 cups chicken broth and 1/2 teaspoon salt to mushroom mixture and stir to blend. Season with pepper. Mix in eggs. Transfer dressing to prepared dish. Cover with aluminum foil. Bake 20 minutes. Uncover and bake until light brown, about 20 minutes.