|
Post by SAR01 on Nov 1, 2023 13:37:28 GMT -5
|
|
|
Post by SAR01 on Nov 3, 2023 21:50:21 GMT -5
Superior Green Bean Casserole Ingredients 6 ounces bacon 1/2 cup onion, chopped 3 medium cloves garlic, optional, minced 2 (10.5-ounce) cans condensed cream of mushroom soup 4 (14.5-ounce) cans cut green beans, drained or 1 1/2 pounds fresh green beans, cooked 1 cup cheddar cheese, shredded and divided 3/4 cup milk 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups crispy fried onions Directions Step 1 -Preheat the oven to 350 degrees F and position a rack in the center of the oven. Step 2 -Lightly grease a 2 1/2-3-quart casserole dish. Step 3 -In a large skillet or Dutch oven over medium-low heat, fry the bacon until crisp, about 8-10 minutes. Step 4 -Drain the crisp bacon on paper towels to cool. Step 5 -Crumble the crisp bacon and set aside. Step 6 -Discard all but 2 tablespoons of the bacon drippings from the pan and increase the heat to medium. Step 7 -Add the onions to the bacon drippings and cook until softened, about 3 minutes. Step 8 -Add the garlic to the onions and cook until fragrant, about 1 minute. Step 9 -Add the cream of mushroom soup, the green beans, 1/2 of the cheddar cheese, the milk, and all but 2 tablespoons of the crumbled bacon to the onion mixture. Step 10 -Season the green bean mixture with the salt and the pepper. Stir to combine. Step 11 -Transfer the green bean mixture into the prepared casserole dish. Step 12 -Evenly top the casserole with the remaining cheese, the remaining bacon, and the fried onions. Step 13 -Bake until the fried onions are golden brown and the filling is bubbling, about 25-30 minutes. Step 14 -Serve. cookingprofessionally.com/recipe/superior-green-bean-casserole?msg_id=uosm3dfw2knkh1xstj2hdrwgpxog9pdh&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton
|
|
|
Post by SAR01 on Nov 8, 2023 18:39:10 GMT -5
Cauliflower Crack mamascooking.com/recipe/cauliflower-crack?msg_id=dwctf4uwr8lra9gdd3ssicb3202hl5pv&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients 1 head cauliflower, stem and green leaves removed, sliced into 1-inch steaks, steaks cut into smaller florets 1/3 cup coconut aminos or low-sodium soy sauce 3 tablespoons avocado oil 3 tablespoons umami seasoning blend, such as McCormick® Umami Seasoning 1 teaspoon garlic powder 1 teaspoon onion powder Directions Step 1 -Preheat the oven to 425 degrees F. Step 2 -Place the cauliflower florets on a baking sheet. Step 3 -In a small bowl, add the coconut aminos, the avocado oil, the umami seasoning, the garlic powder, and the onion powder and whisk to combine. Step 4 -Pour the seasoning rub over the cauliflower and massage it into each piece until coated. Step 5 -Bake until browned and crispy, about 30 minutes. Step 6 -Serve.
|
|
|
Post by SAR01 on Nov 9, 2023 13:16:50 GMT -5
cookingprofessionally.com/recipe/lemon-layer-delight?msg_id=3ch5imt2h1j3p6h5t7arje1kvonh3djt&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonLemon Layer Delight Ingredients 2 (3.4-ounce) packages lemon instant pudding mix 2 1/2 cups milk 1 (16-ounce) tub whipped topping, thawed, divided 1 (16-ounce) box graham crackers, plus more, optional, to taste, crumbled, for garnish fresh berries, optional, to taste, such as strawberries and blueberries, for garnish Directions Step 1 -In a large bowl, whisk the instant pudding mix and the milk together until it starts to thicken slightly, about 2 minutes. Step 2 -Fold 1/2 of the whipped topping into the lemon pudding mixture. Step 3 -Cover the bottom of a 9x13-inch baking dish with a single layer of the whole graham crackers. Step 4 -Add 1/2 of the pudding mixture on top of the graham cracker layer, spreading it into an even layer. Step 5 -Repeat the graham cracker and lemon pudding layers. Step 6 -Add a third layer of the graham crackers and top it with the remaining whipped topping. Step 7 -Cover and refrigerate for at least 4 hours and up to overnight. Step 8 -Garnish the delight with the graham cracker crumbles and the fresh berries. Step 9 -Slice into squares and serve.
|
|
|
Post by SAR01 on Nov 9, 2023 13:20:53 GMT -5
cookingprofessionally.com/recipe/drunken-noodles?msg_id=nhf3pjchy4i50mhp747hac2na38aju02&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Drunken Noodles Ingredients For the chicken and marinade: 2 tablespoons water 12 ounces chicken thighs or breast, sliced 1 teaspoon soy sauce 1 teaspoon oil 2 teaspoons cornstarch For the noodles: 8 ounces rice noodles, wide and uncooked 1 1/2 teaspoons brown sugar, dissolved in 1 tablespoon hot water 2 teaspoons soy sauce 1 teaspoon dark soy sauce 1 tablespoon fish sauce 2 teaspoons oyster sauce ground white pepper, to taste 3 tablespoons vegetable or canola oil, divided 3 cloves garlic, sliced 1/4 teaspoon ginger, grated 2 shallots, sliced 1 scallion, julienned into 3-inch pieces 4 Thai red chili peppers, deseeded and julienned 1 cup holy basil or Thai basil 2 teaspoons Shaoxing wine, rice wine, or cooking sherry Directions Step 1 -Work the 2 tablespoons of the water into the sliced chicken with your hands until the liquid is absorbed into the chicken. Step 2 -Evenly coat the chicken with 1 teaspoon of the soy sauce, 1 teaspoon of the oil, and 2 teaspoons of the cornstarch. Step 3 -Set aside to marinate for 20 minutes. Step 4 -Cook the rice noodles according to the package directions. Step 5 -Stir together the dissolved brown sugar mixture, the remaining soy sauce, the dark soy sauce, the fish sauce, the oyster sauce, and the white pepper in a small bowl. Step 6 -Set the brown sugar mixture aside. Step 7 -Heat a wok until it’s close to smoking to prevent the chicken from sticking. Step 8 -Spread 2 tablespoons of the oil around the perimeter of the wok. Step 9 -Sear the chicken for 1 minute on each side until it’s about 90% cooked. Step 10 -Transfer the chicken from the wok and set it aside. Step 11 -If the wok is not clean, wash it to prevent the noodles from sticking. Step 12 -Continue with the wok on high heat and add the remaining 1 tablespoon of the oil, the garlic, and the grated ginger. Step 13 -Add the shallots after a few seconds to let the garlic and ginger become fragrant. Step 14 -Stir fry for 20 seconds. Step 15 -Add the scallions, chili peppers, basil, and Shaoxing wine. Step 16 -Stir-fry for another 20 seconds and add in the cooked rice noodles. Step 17 -Mix everything for 1 minute using a scooping motion to warm the noodles up. Step 18 -Add the sauce mixture and stir-fry at the highest heat until the noodles are uniform in color, about 1 minute. Step 19 -Use a metal spatula to scrape the bottom of the wok to prevent sticking. Step 20 -Add the seared chicken and stir-fry until the chicken is fully cooked through at 165 degrees F, about 1-2 minutes. Step 21 -Serve hot.
|
|
|
Post by SAR01 on Nov 11, 2023 16:24:03 GMT -5
Thanksgiving Texas Sheet Cake lazycooking.com/recipe/thanksgiving-texas-sheet-cake?msg_id=d1vpeca93543xoeat6lly8icix9se6lz&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients For the cake: 1 1/2 cups unsalted butter, softened, plus more, to taste, for greasing the pan 3 cups all-purpose flour, plus more, to taste, for dusting the pan 1 1/2 tablespoons pumpkin pie spice, plus more, to taste, for garnish 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 1/2 cups granulated sugar 1 1/2 cups light brown sugar 6 eggs, room temperature 28 ounces canned pumpkin purée For the frosting: 1 cup unsalted butter, softened 1/2 cup whole buttermilk 1 teaspoon vanilla extract 1/2 teaspoon salt 5 cups powdered sugar, plus more, to taste Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Use the extra butter to coat a 15 1/2x10 1/2-inch deep-sided jelly roll pan, then use the extra flour to coat the greased bottom and sides. Shake the pan and dump out the excess flour. Step 3 -In a medium bowl, add the remaining 3 cups of flour, 1 1/2 tablespoons of the pumpkin pie spice, the baking powder, the baking soda, and 1 1/2 teaspoons of the salt and stir to combine. Step 4 -In the bowl of a stand mixer fitted with the whisk attachment, add 1 1/2 cups of the butter, the granulated sugar, and the brown sugar, creaming together by starting on low speed and gradually increasing to high speed, until it is light, fluffy, about 4-5 minutes. Step 5 -Scrape the sides of the bowl with a spatula. Step 6 -Add the eggs to the butter mixture, one at a time, and beat after each addition. Step 7 -Scrape down the sides of the bowl and reduce the mixer speed to low. Step 8 -Alternate adding the flour mixture and the pumpkin purée to the butter mixture until both are combined and the batter is smooth. Step 9 -Scoop the batter into the prepared jelly roll pan and evenly smooth it out. Step 10 -Bake the cake until the center is puffy and a toothpick inserted into the center comes out clean, about 45-50 minutes. Do not open the oven until the end of the baking time. Step 11 -Transfer the jelly roll pan to a wire rack and let the cake cool completely. Step 12 -Before serving, in the bowl of a stand mixer fitted with the whisk attachment, add the remaining 1 cup of the butter and whip on high speed until it is very fluffy and soft. Step 13 -Reduce the speed to medium-low and mix the buttermilk, the vanilla, and the remaining salt into the whipped butter. Step 14 -Slowly add 5 cups of the powdered sugar, 1 cup at a time, to the frosting mixture and mix after each addition until it is light and smooth. If it isn't thick enough, add 1/2-1 cup of the extra powdered sugar and whip until it is smooth. Step 15 -Spread the frosting over the cooled cake and sprinkle with the extra pumpkin pie spice. Step 16 -Slice and serve.
|
|
|
Post by SAR01 on Nov 12, 2023 19:59:03 GMT -5
commandcooking.com/recipe/stuffin-muffins?msg_id=ew6917p5pm43lin78ltu4qe6w3lp0vwo&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=intro_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595stuffing muffins Ingredients 1 pound ground sausage 4 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion, finely diced 2 cloves garlic, minced 2 stalks celery, diced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 cups bread cubes 1 large egg, lightly beaten 1 tablespoon fresh parsley, finely chopped 1 teaspoon fresh thyme 1 tablespoon fresh sage, finely chopped 1 teaspoon poultry seasoning 2 cups chicken broth Directions Step 1 -Preheat the oven to 375 degrees F. Step 2 -Coat two 12-cup muffin tins with nonstick cooking spray. Step 3 -In a large skillet over high heat, add the sausage and cook, while stirring and breaking up the meat, until it is no longer pink. Step 4 -Transfer the cooked sausage from the pan and set aside. Keep the remaining drippings in the pan. Step 5 -In the same skillet over medium-high heat, add the butter and the olive oil. Step 6 -Add the onion, the garlic, the celery, the salt, and the pepper to the butter mixture and sauté, while stirring frequently, until the veggies are softened, about 3-5 minutes. Step 7 -In a large bowl, add the tender veggies, the cooked sausage, and the bread cubes. Step 8 -In another bowl, whisk together the beaten egg, the parsley, the thyme, the sage, the poultry seasoning, and the chicken broth. Step 9 -Pour the egg mixture over the bread cubes mixture and stir together. Step 10 -Add enough stuffing to fill each well of the prepared muffin tins, packing them tightly. Step 11 -Bake until the tops are golden brown and the internal temperature reads at least 160 degrees F, about 30-40 minutes. Step 12 -Allow the muffins to cool for a few minutes in the pans. Step 13 -Using a butter knife, pop the muffins out of the tins. Step 14 -Serve immediately.
|
|
|
Post by SAR01 on Nov 13, 2023 18:31:40 GMT -5
Thanksgiving Sugar Cookies mamascooking.com/recipe/thanksgiving-sugar-cookies?msg_id=u3247orwqn3q29y6a4ecy4ldbiyu3hmf&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ingredients For the cookies: 1 cup butter, softened 1/2 cup canned pumpkin purée 1 cup sugar 2/3 cup powdered sugar 1 teaspoon vanilla 2 eggs 4 cups flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 2 teaspoons pumpkin pie spice For the frosting: 4 tablespoons butter, softened 2 tablespoons cream cheese, softened 3 tablespoons sour cream or plain Greek yogurt 3 cups powdered sugar Directions Step 1 -In a large bowl, add 1 cup of the butter, the pumpkin purée, the sugar, 2/3 cup of the powdered sugar, the vanilla, and the eggs and mix until smooth. Step 2 -In another bowl, add the flour, the baking soda, the cream of tartar, the salt, and the pumpkin pie spice and whisk to combine. Step 3 -Gradually mix the flour mixture into the pumpkin mixture until it is incorporated. Step 4 -Wrap the dough in plastic wrap, then let it chill in the refrigerator for 30 minutes. Step 5 -Preheat the oven to 350 degrees F. Step 6 -Lightly coat a baking sheet with cooking spray. Step 7 -In batches, roll the chilled dough into 2-inch-thick balls, then place them on the prepared baking sheet. Step 8 -Use the bottom of a tall glass to flatten the dough balls to 1/2-inch thickness. Step 9 -Bake the cookies until they start to look dry, about 10-14 minutes. Step 10 -Allow the cookies to cool completely on the baking sheet. Repeat the baking process until all of the dough is used. Step 11 -Before serving, in a medium bowl, add the remaining butter and the cream cheese and use an electric hand mixer to cream them together. Step 12 -Mix the sour cream into the butter-cream cheese mixture. Step 13 -Gradually mix the remaining powdered sugar into the frosting mixture. Step 14 -Frost the cookies immediately before serving. Step 15 -Serve.
|
|
|
Post by SAR01 on Nov 13, 2023 18:35:04 GMT -5
recipesaver.com/recipe/ultimate-sweet-potato-casserole?msg_id=637s6lw5kukucy4pjc6q9qxjf1hu4qpb&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Ultimate Sweet Potato Casserole Ingredients 4 1/2 pounds sweet potatoes 1 cup granulated sugar 1/2 cup butter, softened, plus 1 tablespoon, melted, divided 1/4 cup milk 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflake cereal, crushed 1/4 cup pecans, chopped 1 tablespoon brown sugar 1 1/2 cups miniature marshmallows Directions Step 1 -Preheat the oven to 400 degrees F. Step 2 -Grease a 7x11-inch baking dish. Step 3 -Bake the sweet potatoes until tender, about 1 hour. Step 4 -Allow the sweet potatoes to cool until they can be handled safely, about 20 minutes. Step 5 -Peel and mash the sweet potatoes. Step 6 -Reduce the oven temperature to 350 degrees F. Step 7 -In a bowl, add the mashed sweet potatoes, the granulated sugar, 1/2 cup of the butter, the milk, the eggs, the vanilla, and the salt and beat the mixture with an electric mixer on medium speed until smooth. Step 8 -Spoon the sweet potato mixture into the prepared baking dish. Step 9 -In a small bowl, add the cereal, the pecans, the brown sugar, and the remaining melted butter, and mix to combine. Step 10 -Sprinkle the cereal mixture over the casserole in diagonal rows, keeping the rows about 2 inches apart. Step 11 -Bake the casserole for 30 minutes. Step 12 -Transfer the casserole from the oven and allow it to stand for 10 minutes. Step 13 -Sprinkle the marshmallows in the spaces between the cereal mixture on the casserole. Step 14 -Bake until the marshmallows are melted and browning on top, about 10 minutes. Step 15 -Let the casserole stand for 10 minutes. Step 16 -Serve.
|
|
|
Post by SAR01 on Nov 14, 2023 19:24:22 GMT -5
recipesaver.com/recipe/thanksgiving-repeat-bake?msg_id=lhs9idft9j3n9nawrscvcy54ysmbou47&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonThanksgiving-Repeat Bake basically takes you back in time so that you can enjoy a second round of your festive favorites, but with just a little switch up. Just grab all your leftover turkey (we know there's a ton of it), some mixed veggies, a box of corn bread mix, and a handful of melty cheese, and shazam! A semi-new main course that's using all the same flavors so you can make the most of your second helping of Turkey Day goodness. No one will ever complain about leftovers again thanks to Thanksgiving-Repeat Bake! Dig in... again! Saver$ Favorite Flavors Ingredients 1 (10.5-ounce) can cream of mushroom soup 2 cups turkey, roasted and shredded 1 1/4 cups frozen mixed vegetables, thawed 1/2 teaspoon onion powder 1/4 teaspoon poultry seasoning 1 (8.5-ounce) box honey corn muffin mix 3/4 cup milk 1 egg 3/4 cup cheddar cheese, shredded Directions Step 1 -Preheat the oven to 375 degrees F. Step 2 -Grease a 9-inch deep-dish pie plate. Step 3 -In a bowl, add the cream of mushroom soup, the turkey, the vegetables, the onion powder, and the poultry seasoning and stir to combine. Step 4 -Evenly spread the turkey mixture into the prepared pie plate. Step 5 -In another bowl, add the corn muffin mix, the milk, the egg, and the cheese and stir to combine. Step 6 -Pour the corn muffin mixture over the turkey mixture. Step 7 -Bake the turkey bake until the cornbread is cooked through, about 40 minutes. Step 8 -Let the turkey bake rest for 10 minutes. Step 9 -Serve.
|
|
|
Post by SAR01 on Nov 14, 2023 19:33:41 GMT -5
always Thanksgiving day bake.
Whether it's the day after Thanksgiving or halfway through the summer, it's always a good time for some Thanksgiving grub! Named appropriately, Always-Thanksgiving Bake makes sure you can chow down on those festive favorites — think juicy turkey, fluffy stuffing (or dressing, depending on what you call it), and jammy cranberry — any time of the year. It's all baked together to create the ultimate day-after leftover feast or the perfect way to pay tribute to Turkey Day in the middle of July. Efficient and delicious, there's never a bad time for Always-Thanksgiving Bake! More Yummy Recipes 🐨 Ingredients
1 (14-ounce) bag cubed herb-seasoned stuffing, such as Pepperidge Farm®, divided 1/2 cup butter 1 stalk celery, chopped 1 medium onion, chopped 1 1/4 cups chicken stock 1 (16-ounce) can whole-berry cranberry sauce 8 turkey breast cutlets, boneless and skinless 1 (10.5-ounce) can condensed cream of chicken soup 2/3 cup milk thyme sprigs, to taste, for garnish
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 13x9x2-inch baking pan.
Step 3 -Crush 1 cup of the stuffing into coarse crumbs and place in a bowl. Set it aside.
Step 4 -In a large skillet over medium heat, melt the butter.
Step 5 -Add the celery and the onion to the melted butter and cook until they are tender.
Step 6 -Add the chicken stock to the veggie mixture and bring to a boil.
Step 7 -In a large bowl, add the remaining stuffing mix and the veggie mixture and gently toss to coat.
Step 8 -Spoon the stuffing mixture in the prepared baking pan.
Step 9 -Spoon the cranberry sauce over the stuffing and use a spatula to evenly spread it out.
Step 10 -Top the cranberry sauce with the turkey cutlets.
Step 11 -In a small bowl, add the cream of chicken soup and the milk and mix until it is smooth and creamy.
Step 12 -Evenly pour the soup mixture over the turkey cutlets, then sprinkle with the reserved stuffing crumbs.
Step 13 -Bake the turkey bake until the meat reaches an internal temperature of 165 degrees F, about 1 hour.
Step 14 -Serve the turkey bake garnished with the thyme sprigs.
|
|
|
Post by SAR01 on Nov 15, 2023 13:22:07 GMT -5
commandcooking.com/recipe/thankful-bread?msg_id=1u9im16d7jhhmw1m106qneeea92b3elq&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButtonThankful Bread Ingredients 1 1/4 cups oat flour 3/4 cup almond flour 1 teaspoon baking soda 1/4 teaspoon sea salt 2 tablespoons coconut oil, melted 1/3 cup coconut sugar 2 tablespoons maple syrup 3 medium bananas, overripe and mashed 2 eggs 1 teaspoon pure vanilla extract 1/3 cup dried cranberries, chopped 1/3 cup mini chocolate chips Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the long sides. Coat the inside of the pan with cooking spray. Step 3 -In a large bowl, add the oat flour, the almond flour, the baking soda, and the salt and mix to combine. Step 4 -In another large bowl, add the coconut oil, the coconut sugar, and the maple syrup and use an electric hand mixer to combine. Step 5 -Add the mashed bananas, the eggs, and the vanilla to the maple syrup mixture and mix until it is well-blended. Step 6 -Add the flour mixture to the mixture and mix until it is just blended. Be sure not to overmix. Step 7 -Add the cranberries and the chocolate chips to the batter and gently stir to combine. Step 8 -Pour the batter in the prepared loaf pan and smooth out the top. Step 9 -Bake the bread until a toothpick inserted into the center comes out clean, about 1 hour-1 hour 5 minutes. Step 10 -Transfer the loaf pan to a wire rack to cool for 15 minutes. Step 11 -Invert the pan and let the bread rest on the wire rack until it has completely cooled. Step 12 -Slice and serve.
|
|
|
Post by SAR01 on Nov 15, 2023 19:36:06 GMT -5
|
|
|
Post by SAR01 on Nov 16, 2023 18:36:41 GMT -5
recipesaver.com/recipe/very-easy-turkey-gravy?msg_id=6tblmfagvlk18agb7vl5mc294rf2jm97&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595Very Easy Turkey Gravy While delicious and the star of the show, the turkey can be the most strenuous part of your holiday fall feast. With that in mind, you have to choose sides that are easy-peasy to keep you calm and collected. Very Easy Turkey Gravy doesn't want you to stress before the big meal, and with how simple it is to make; you won't have to! This savory, salty, one-pan gravy has the perfect consistency. The smooth, yummy goodness is ready to be poured over your creamy potatoes, juicy turkey, or honestly, your entire plate, to make every single bite that much better! Don't stress and enjoy every minute! Very Easy Turkey Gravy has got you covered! Saver$ Favorite Flavors Ingredients 5 tablespoons unsalted butter 5 tablespoons all-purpose flour, plus more as needed 5 cups giblet stock, low-sodium turkey stock, or low-sodium chicken stock, plus more as needed gravy browning sauce, optional, to taste kosher salt, to taste ground black pepper, to taste Directions Step 1 -In a skillet over medium-low heat, add the butter and cook, constantly stirring, until melted and beginning to foam, about 5-7 minutes. Step 2 -Sprinkle the flour into the melted butter and stir until smooth and well blended, about 5 minutes. Step 3 -Cook the flour mixture, while stirring, for about 2-3 minutes to form a roux. Be careful not to burn the roux. Step 4 -Gradually stir the stock into the flour mixture/roux, stirring until well blended. Step 5 -Cook the broth mixture, stirring constantly, until the gravy begins to bubble and thicken. Step 6 -If the gravy is too thin, in a small bowl, combine a few tablespoons of the flour with the same amount of cold water and stir until a smooth paste has formed. Very slowly stir the flour mixture into the boiling gravy until it reaches your preferred thickness. If the gravy is too thick, thin with more broth or water. Step 7 -Add the browning sauce, a little at a time, until a rich brown color is achieved. Step 8 -Taste the gravy and season with the salt and the pepper. Step 9 -Pour the gravy through a fine-mesh sieve into a gravy boat. Step 10 -Serve.
|
|
|
Post by SAR01 on Nov 16, 2023 19:55:04 GMT -5
mamascooking.com/recipe/the-best-stuffing?msg_id=ew6917pctvknfok5wtoobrg102w3v7td&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595The Best Stuffing Ingredients 2 tablespoons olive oil 1 medium onion, diced 2 stalks celery, diced 1 pound ground sausage 1 teaspoon salt freshly ground pepper, to taste 2 tablespoons fresh sage, minced 2 teaspoons fresh rosemary, minced 2 tablespoons fresh flat-leaf parsley, chopped 1 golden delicious apple, cored and diced 3/4 cup dried cranberries 2 cups low-sodium chicken stock or turkey stock 6 cups unseasoned bread cubes for stuffing or 1 loaf sourdough, cubed 4 tablespoons butter, melted Directions Step 1 -In a large saucepan or skillet, heat the olive oil. Step 2 -Add the onion and the celery to the hot oil and sauté until they start to soften, about 3-5 minutes. Step 3 -Add the sausage, the salt, and the pepper to the skillet and cook, breaking up the sausage and stirring, until cooked through, about 5-7 minutes. Step 4 -Add the sage, the rosemary, and the parsley to the sausage mixture, stirring to combine. Step 5 -Add the apples and the cranberries to the sausage mixture, stirring to combine. Step 6 -Place the sausage mixture and the bread cubes into a large slow cooker. Step 7 -Stir the stock and the melted butter into the bread and sausage mixture. Step 8 -Cover the slow cooker and cook on low until everything is tender, about 4 hours. Step 9 -Serve.
|
|