Leftover Turkey Taco Soup - Recipes - ReadySetEat: "we already have"
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Friday, December 30, 2011
Thursday, December 29, 2011
Turkey Tetrazzini Recipe : Emeril Lagasse : Food Network
Turkey Tetrazzini Recipe : Emeril Lagasse : Food Network:
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Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
Ingredients
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly chopped thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
Directions
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and..." (click link to continue)
'via Blog this'
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
Ingredients
1 1/2 cups chopped onions
1/2 cup chopped red bell peppers
7 tablespoons unsalted butter, divided
1 teaspoon minced garlic
1 pound white button mushrooms, ends trimmed, sliced
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon freshly chopped thyme leaves
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces wide egg noodles
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
1 (5 1/2-ounce) bag potato chips, crushed
Directions
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and..." (click link to continue)
Tuesday, December 27, 2011
Monday, December 26, 2011
Apple Cinnamon Doughnut Mix
Apple Cinnamon Doughnut Mix: "Apple Cinnamon Doughnut Mix
(19) - write a review
item# 3520 $7.95
Quantity add to cart
KAF exclusive Ships to Canada.
These delicious doughnuts are BAKED, not deep-fried. Find out just how delicious a baked doughnut can be!
Cinnamon-scented doughnuts are studded with dried apple bits.
Shake in homemade cinnamon-sugar; or see our recipe for cider glaze.
Drizzle with your own melted caramel for an over-the-top treat.
Makes 12 doughnuts."
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(19) - write a review
item# 3520 $7.95
Quantity add to cart
KAF exclusive Ships to Canada.
These delicious doughnuts are BAKED, not deep-fried. Find out just how delicious a baked doughnut can be!
Cinnamon-scented doughnuts are studded with dried apple bits.
Shake in homemade cinnamon-sugar; or see our recipe for cider glaze.
Drizzle with your own melted caramel for an over-the-top treat.
Makes 12 doughnuts."
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Doughnut mix: King Arthur Flour
Doughnut mix: King Arthur Flour: "Cider Glaze
2 tablespoons (3/4 ounce) bottled boiled cider
1 tablespoon (1/2 ounce) heavy cream
1 cup (4 ounces) confectioners’ or glazing sugar
Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about ½ cup glaze."
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2 tablespoons (3/4 ounce) bottled boiled cider
1 tablespoon (1/2 ounce) heavy cream
1 cup (4 ounces) confectioners’ or glazing sugar
Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about ½ cup glaze."
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A Well-Seasoned Life: Baked Blueberry Doughnuts
http://www.wellseasonedlife.com/2011/07/baked-blueberry-doughnuts.html
Sunday, December 25, 2011
Friday, December 16, 2011
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