Ingredients:
1.fresh turkey meat white or dark
2. 1 cup of homemade stuffing ( recipe is on this blog)
3. 2 tablespoons of cranberry sauce
4. homemade turkey gravy
5. long roll
First things first, you need a 7 to 8 LB. turkey, heat oven to 400, wash turkey and rub with salt & pepper, place in a pan, cook for 1 hour, add 3 cups of water, cover, lower temp to 350, cook for 2 hours, the meat will be falling off the bones by then.
pick the meat, discard anything out off the pan except the juice, next heat the pan on the stove, add some water to get all the goodies removed from the pan, add a packet of turkey gravy and cook it down till it's thick and tasty.
OK, the next step is the stuffing, you need to grind up or chop fine 1 celery, 2 carrots & 1 onion. melt 1/2 stick of butter into a pot, then add veggies, stir in salt, pepper, thyme, sage and garlic powder, Cook covered slowly until soft. add 1or 2 bags of seasoned bread cubes to veggie mix add water if needed, adjust seasonings and it's ready.
All right , we have our Turkey. gravy. stuffing and next is cranberry sauce
the one I would use had like chunks and whole cranberries in the jell stuff. I think IT adds texture to the sandwich and a can of cranberry is just Not a good thing, so don't use it!
assembly- take the long roll ans scoop out some off the bread out, making a well, don't puncture the roll. add 1 or 2 tablespoons of the chunky cranberry, the other side fill in with Turkey tossed with gravy, if you just pour the gravy on it's a freakin mess. so do what I say/ then we take 1/4 cup of stuffing. place It between plastic wrap and shape it the length & width of the roll and as thick as you want it.
NOW THE SECRET IS YOU GOT THE CRANBERRY IN ONE SIDE AND TURKEY & GRAVY IN THE OTHER SIDE. NOW YOU PUT THE STUFFING FLAT ON TOP OF 1 SIDE AND QUICKLY FLIP IT OVER. THE STUFFING KEEPS EVERYTHING FROM RUNNING OUT ANS IT'S JUST A REAL GOOD SANDWICH.
THIS ONE'S JIMBOS, ENJOY!
Friday, August 14, 2009
Thursday, August 13, 2009
Lime Potato salad
Ingredients:
1. 5 pounds of red bliss potatoes
2. 2 cups of olive oil
3. 1 cup of vegetable or household oil
4. the juice of 7 to 10 limes ( don't be a slacker, juice them yourself)
5. salt and pepper to taste
6. 1 to 3 teaspoons of chicken or vegetable base ( you want the kind of base that's like a paste, you can use bouillon or powdered base, but they DO NOT give you the same effect)
7. 1 teaspoon granulated garlic
8. 1 tablespoon of cilantro don't chop it
Start a pot with potatoes, cold water and some salt, cover and boil till tender but still slice able about 25 minutes?
while the taters are boilin, get a blender, add 3/4 of the fresh lime juice, the granulated garlic, cilantro and 1/2 the base
turn on low and remove plastic stopper on the lid of the blender, turn up to medium and slowly pour in the 3 cups of oil.
Now the mixture will start to thicken, remember slowly add the oil
When the oil is added, taste it. you may want to add more base, cilantro, lime juice or salt and pepper. Your looking for a powerful lime taste but with the other ingredients added it will be limey but not to over bearing. I would think that most people will want to add more base (watch it's salty) black pepper and maybe more oil, depending on YOU.
when the potatoes can be pricked with a fork easily, they are done, you want to be able to slice 1/4 inch round slices while there still hot
layer the potatoes in a casserole dish or a platter and pour the lime mixture over the potatoes. the hot potatoes will pick up and absorb the lime dressing, so save a little prior to eating.
decorate with chopped scallions, jalapenos, bacon, just to name a few
to my big bro Dave
1. 5 pounds of red bliss potatoes
2. 2 cups of olive oil
3. 1 cup of vegetable or household oil
4. the juice of 7 to 10 limes ( don't be a slacker, juice them yourself)
5. salt and pepper to taste
6. 1 to 3 teaspoons of chicken or vegetable base ( you want the kind of base that's like a paste, you can use bouillon or powdered base, but they DO NOT give you the same effect)
7. 1 teaspoon granulated garlic
8. 1 tablespoon of cilantro don't chop it
Start a pot with potatoes, cold water and some salt, cover and boil till tender but still slice able about 25 minutes?
while the taters are boilin, get a blender, add 3/4 of the fresh lime juice, the granulated garlic, cilantro and 1/2 the base
turn on low and remove plastic stopper on the lid of the blender, turn up to medium and slowly pour in the 3 cups of oil.
Now the mixture will start to thicken, remember slowly add the oil
When the oil is added, taste it. you may want to add more base, cilantro, lime juice or salt and pepper. Your looking for a powerful lime taste but with the other ingredients added it will be limey but not to over bearing. I would think that most people will want to add more base (watch it's salty) black pepper and maybe more oil, depending on YOU.
when the potatoes can be pricked with a fork easily, they are done, you want to be able to slice 1/4 inch round slices while there still hot
layer the potatoes in a casserole dish or a platter and pour the lime mixture over the potatoes. the hot potatoes will pick up and absorb the lime dressing, so save a little prior to eating.
decorate with chopped scallions, jalapenos, bacon, just to name a few
to my big bro Dave
Helens bird nest recipe
ingredients: 2 pieces of white or wheat bread
2 jumbo eggs
1/4 cup of melted butte
1 round cookie cutter about as big as a drinking glass
non stick cooking spray
1 non stick frying pan
1.Using the glass or cookie cutter, make a round circle, leaving enough edge of the bread so it stays intact.
2. heat the pan on medium and give it a good spray of Pam
3. add 1/2 of the melted butter to the pan, coat the bottom evenly, lay down the bread flat and crack 1 egg in each whole
4. give the eggs a minute to settle then move the slices of bread around slowly to absorb any remaining butter
5. adjust heat so the bread isn't burning, just getting crispy
6. move the bread slices to the edge of the pan, pour in the remaining butter, and flip the slices into the butter, making sure to move them around to soak up all da butter
7. depending on how you like your eggs cooked, for a hard egg cook 3 minutes on each side, that will give you a solid egg with the toast that you can pick up with your fingers if you want. for a runny egg, cook less
The object here is to get the bread crispy and toasted enough for anyone to pick up. don't burn it, lower your heat if you have too.
You don't have to use a 1/4 stick of butter, you can just use Pam and no butter at all. the butter is the key boys and girls, no other way about it, butter makes it better
This is a great morning breakfast treat for kids heading to school or anyone in a hurry and wants to travel with a snack. we make them any time of the day or night
Any questions e-mail Steve at cherrys963@msn.com Enjoy!
2 jumbo eggs
1/4 cup of melted butte
1 round cookie cutter about as big as a drinking glass
non stick cooking spray
1 non stick frying pan
1.Using the glass or cookie cutter, make a round circle, leaving enough edge of the bread so it stays intact.
2. heat the pan on medium and give it a good spray of Pam
3. add 1/2 of the melted butter to the pan, coat the bottom evenly, lay down the bread flat and crack 1 egg in each whole
4. give the eggs a minute to settle then move the slices of bread around slowly to absorb any remaining butter
5. adjust heat so the bread isn't burning, just getting crispy
6. move the bread slices to the edge of the pan, pour in the remaining butter, and flip the slices into the butter, making sure to move them around to soak up all da butter
7. depending on how you like your eggs cooked, for a hard egg cook 3 minutes on each side, that will give you a solid egg with the toast that you can pick up with your fingers if you want. for a runny egg, cook less
The object here is to get the bread crispy and toasted enough for anyone to pick up. don't burn it, lower your heat if you have too.
You don't have to use a 1/4 stick of butter, you can just use Pam and no butter at all. the butter is the key boys and girls, no other way about it, butter makes it better
This is a great morning breakfast treat for kids heading to school or anyone in a hurry and wants to travel with a snack. we make them any time of the day or night
Any questions e-mail Steve at cherrys963@msn.com Enjoy!
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