Wednesday, November 27, 2013

Sweet Potato Souffle

Sweet Potatoes and Roasted pecan topping. what can you ask for next in a soulffle? never will fall and never will fell at your dinner table, easy and never hard to perpare this classic dish is a treasure. You know sweet potatoes is a vegetable your kids will have no problem eating this dish up!

3 cups sweet potatoes cooked and mashed
1 cup of sugar
2 eggs, well beaten
2 tablespoon vanilla
1/2 cup of evaporated milk
1/2 cup real sweet butter
1/2 teaspoon nutmeg 

Mix potatoes and the ingredients together until will blended...no lumps
pour in a baking dish.

Topping:
1 cup light brown sugar
1/2 cup flour
1 cup pecans chopped
1/3 butter

Mix well. ingredients will be stiff and crumbly. crumble on top of potatoes mixture bake at 350 for 30  mins

Tuesday, November 26, 2013

The Cornbread Dressing


The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.

My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...

I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.

So that what I did and came out just fine for the recipe of Thanksgiving Dressing...my mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!

Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start

4 or 6 chicken leg quater trim fat but not all use about 4 chicken back to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quaters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 2 cup water place in a roasting pot


Cook in an oven at 350 until done and brothy


Take the chicken out save the broth and spoon out 1/4 cup of fat.

Gather Bread like

4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)


Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth at to a pan.


Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.


 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).


Pour into a cooking dish and bake at 350 until golden brown


Monday, November 25, 2013

Roasted Turkey Recipe



Thanksgiving Dinner is finally coming! The shopping is done, the relatives are on their way, and the table is set. Time to focus on the dinner centerpiece (The Thanksgiving Turkey). Home Folks have tried lots of variations on cooking the Thanksgiving Turkey smoking, deep frying but most of us still put it in the oven to bake.I have two kinds of recipes for your Holiday Turkey. One is the oven way and the other is the grilled.

Don't let cooking a Turkey be a problem...because he is a Turkey and you are in control in getting it beat. I remember very well messing up the Turkey for the holidays, it was dry as a bone and tasteless and it put the U in ugly... I said I will never do it again! But you see I did not let that happen.

One thing I learn about food if not cook right.... you can make it right the next time." much love in cooking"


What You Need to Roast a Perfect Turkey






A Buy A Great Roasting Pan

Those disposable aluminum pan you buy in the store pass them by...That is the worst thing to cook your Turkey..And plus they can’t be used to make gravy on the stove top. A large sturdy roasting pan is very well needed (look for one that’s at least 3 inches deep) with a roasting rack, so the turkey can sit just above the drippings and helps it cook evenly all over.



You should always thaw your turkey in the refrigerator. Normally, it takes 5 pounds per day to thaw. 15 pound turkey will take 3 days to thaw in the refrigerator.




Make some season butter for your Turkey and what you want to stuff inside.This is your Bird and you can put what every you want inside like veggies or cornbread stuff.



Season Butter Recipe

2 stick butter

1 teaspoon salt

1 teaspoon dry basil

1 teaspoon dry parsley

2 teaspoon garlic powder

1 teaspoon dry thyme

1 teaspoon dry rosemary

Blend all together




Loose the skin under the Turkey and adding the season butter under the skin and tuck wings under Turkey


Oil the Turkey all over with cooking oil 1.salt and black pepper to taste 2. Dry herbs your choosing and 3. paprika this make it brown very nicely.


Tie Turkey legs together

Top with foil


 And place in Roasted Pan Remember to add Turkey Parts like the neck,liver and heart


How long to Roast Your Turkey???? You Wonder????



Depending on the size of your bird and whether it’s stuffed, it should take anywhere from 3-6 hours to roast.
at 175 in the oven I like to cook my Turkey slow it will brown more evenly and juicy.and won't over cook.

Always use a meat thermometer to ensure that the internal temperature has reached a minimum of 165 °F.  Many like their bird at 180 °F.

The Roasting Times for Stuffed Turkey

Turkey Weight
   

Hours
6 to 8 pounds     3 to 3-1/2 hours
8 to 12 pounds     3-1/2 to 4-1/2 hours
12 to 16 pounds     4-1/2 to 5-1/2 hours
16 to 20 pounds     5-1/2 to 6 hours
20 to 24 pounds     6 to 6-1/2 hours

Approximate Roasting Times for Unstuff Turkey

Turkey Weight
   

Hours
6 to 8 pounds     2-1/2 to 3 hours
8 to 12 pounds     3 to 4 hours
12 to 16 pounds     4 to 5 hours
16 to 20 pounds     5 to 5-1/2 hours
20 to 24 pounds     5-1/2 to 6 hours

A Prefect Roasted Turkey

 Not A Prefect Roasted Turkey


Uses the dripping for the gravy remove extra fat. pour dripping in a pan or leave in roasted pan cut up cooked turkey parts add to pan 2 or 3 cup of water with 3 tablespoon plain flour stir until thick and smooth on low heat.

The Second Recipe

Grilling: Cajun Smoked Turkey

My Old New Orleans Friend Give Me This Recipe

    For the injection

    1 12-ounce CHEAP bottle beer, at room temperature

    1/2 cup butter, melted

    6 large garlic cloves

    2 tablespoons Worcestershire sauce

    2 tablespoon Creole seasoning

    1 tablespoons liquid crab boil

    1 tablespoon hot sauce

    1 tablespoon  salt

    1/2 teaspoon cayenne pepper
  
1 10-14lb Turkey 

For the rub

1 tablespoon vegetable oil to rub the Turkey all over 

1 teaspoon paprika

1/2 teaspoon garlic powder
 
1/2 teaspoon onion powder

 1/2 teaspoon dried thyme
 
1/4 teaspoon dried oregano
 
1/4 teaspoon cumin
 
1/4 teaspoon  salt
 
1/4 teaspoon  black pepper
 
1/8 teaspoon cayenne pepper


Prepared your smoker with hickory wood  and let your Turkey smoke until done at
minimum of 165 °F.

Sunday, November 24, 2013

Hot Water Corn Bread

This hot water cornbread is shaped into cakes and fried in hot oil in a skillet.I will make this bread when everyone is ready to eat and don't have time to wait.Make sure you fry it golden brown on both sides.always use the best corn meal it make them taste real good.sometime we just eat them just by them self.



Ingredients:

1 cup corn oil

1/4 cup melted shortening

3/4 cup boiling water

1 cup cornmeal

1 teaspoon salt

 Preparation:

In a heavy iron skillet add oil. Place cornmeal and salt in a bowl. Pour boiling water over meal and salt. Add melted shortening; stir well. When mixture is cool enough to handle, divide into four portions. Shape each into a cornbread cake about 3/4 inch thick. Place corn cakes in skillet fry until golden brown. Hot water cornbread recipe makes 4 cakes, serves 4.

Green Beans Casserole


I become to like this dish after I make some changes. I did like it at first because the green beans had no good taste and it took away from the dish and the sauce was not flavorful. If you feel the same way about this dish...try this recipe for the Holidays and tell your family and friends you are being the Green Beans Casserole.

For the Topping:

3 cups canned fried onions (about 6 ounces)

4 slices white bread, each slices torn into quarters

2 tablespoons unsalted butter, softened

¼ teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

1 Tablespoon parmase cheese

Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

Green Beans cooking...

In a frying pan add three teaspoon bacon dripping



Add a cup of chopped onion


Add 1 1/2 lb fresh Green Beans


Add 2 cups chicken broth salt and pepper to taste


Cover and cook for 20 mins




 Mushroom Sauce

 4 T. olive oil

2-3 c. sliced mushrooms baby bellas

3 cloves garlic, minced

Salt, Pepper and Thyme to taste

2 T olive oil

2 T. flour

¾ c. half and half milk

½ c. vegetable broth

¼ c. white wine or cooking wine

1 pinch salt

Pepper to taste
Sauté the mushrooms and garlic in a large sauté pan in olive oil until soft.  Season with salt, pepper and thyme. Remove to a bowl.


In the same pan, heat the butter and/or olive oil on medium heat. Add the flour and whisk to form a roux.



Continue whisking for about 2 minutes. Slowly add the liquids while continuing to whisk, making sure there are no lumps. Salt and pepper to taste. Remove from heat when the sauce is thick and stir in mushrooms.



Combine Green Beans and Mushroom Sauce together


Pour in a baking dish and add Topping Mixture

Bake in oven 250 until bubbly


You can do this recipe the old other way (But Why???).

Saturday, November 23, 2013

Sweet Potatoe Pie Recipe




Sweet Potato Pie has to be my all time favorite dessert. I can make it any day of the week and absolutely love it. I like the regular  pie crust not the graham cracker crust. Sometimes it’s hard to find a good sweet potato pie.

But guess what??? I am going to share with you my simple recipe. This sweet potatoe recipe with make you a star in the kitchen. WOW!


Ingredients:

2 large sweet potatoes or yams (I like yams better)

2 whole eggs

2 egg yolks

1/3 cup evaporated milk (use less if you what your pie thick)

1  stick of unsalted butter

1 tablespoon of vanilla extract

1 teaspoon lemon extract

1 tablespoon  nutmeg

dash salt 

1 cup sugar

1 deep dish pie crusts

Directions:

Preheat oven to 425°

Boil potatoes with skin on in water until fork tender.

 Place sweet potatoes into large bowl. Sprinkle salt and butter. Mash with a potato masher until  smooth. Mix nutmeg and add sugar. Mix well. (you may use a  mixer, on low speed this will help make the pie smooth) Add the whole eggs first and mix, now add the egg yolks and mix well. Slowly add evaporated milk, vanilla, lemon extract.Mix until a smooth .cut the oven to 375° F. Place pie shells on a baking sheet. Pour sweet potato mixture into pie shells evenly making some peaks. Bake on center rack for 45 minutes or until peaks are dark brown. Allow to completely cool.

Pumpkin Pie Recipe






This Thanksgiving year, take it easy on yourself. Come On Open up the Libby's can pure Pumpkin, buy the crust in the red box and just have fun!

Happy Holidays!

Libby’s Pumpkin Pie Recipe from the back of the can.

Ingredients:

    3/4 cup granulated sugar

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cloves

    2 large eggs

    1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

    1 can (12 fl. oz.)  Evaporated Milk

    1 unbaked 9-inch (4-cup volume) deep-dish pie shell
   
Whipped cream (optional)


Directions:

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
(let set over night in refrigerator this will help make favor of the pie really good).

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Friday, November 22, 2013

Bread Pudding






This Is the Best Bread Pudding Recipe ever.... It is based on a cafe in New Orleans so you know it's got to be good. when I tried it...I deleted the bread pudding I had for years and now this one is in my recipe box. I am giving you four sauces recipes to uses on top


1). Lemon pie filling Or instant vanilla pudding ready made

2)  Pecan-Praline Sauce

2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.

Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well.

3) Bourbon Sauce

1 stick butter, melted
1 cup sugar 
1 egg
1 cup bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be smooth.


Ingredients

Bread Pudding:

    1 loaf day old French bread, cut into 1-inch squares
    1 qt half and half milk
    3 eggs, lightly beaten
    2 cups sugar
    2 Tbsp vanilla
    1 cup raisins (soaked overnight in 1/4 cup bourbon) or soaked in 1/4 cup water
    1/2 cup roasted pecans
    1 teaspoon cinnamon
    6 Tbsp unsalted butter, melted

One Loaf french Bread


Cut day old french bread in cubes


Soak the bread in milk in a large mixing bowl.



 Press with hands until well mixed and all the milk is absorbed.


In a separate bowl, beat eggs, sugar, vanilla, pecans and cinnamon together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.



Coat the bottom and the sides of the pan well with the butter.




Pour in the bread mix and bake at 350°F for 35-45 minutes, until set.


The pudding is done when the edges start browning and pull away from the edge of the pan.