2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons (1 ounce) cold butter
3/4 cup (6 ounces) lukewarm water
Mix the flour, baking powder, and salt. Work in the cold butter, using a pastry blender, your fingers, or a mixer. Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes.
Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round.
Heat ¼" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you’re not using an electric frying pan, you’ll have to guesstimate the temperature of the oil in your stovetop pan.
Pick up one dough disk, and carefully lower it into the pan. Let it cook for 45 to 60 seconds (it’ll puff up on top and become brown on the bottom), then flip it over and cook till brown on the other side, about 45 seconds. Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200"F oven to keep warm while you make the remaining fried doughs.
Serve warm, with maple syrup or cider syrup; confectioners’ sugar, or cinnamon cugar; or the topping of your choice.
Yield: 8 fried doughs.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has been passed down through generations without a nod to modern preferences for low-fat fare. As such, if you're on a low fat diet, this dish may not be for you. But for a special occasion, this original version will not be beat for flavor.
2 quarts Little Neck clams, steamed, liquor reserved
3-4 lbs potatoes, peeled
1/2 lb lean salt pork
3 large sweet onions, sliced
2 whole bay leaves
1 thick slice bacon (optional)
2-3 celery stalks with green tops
4 tablespoons fresh parsley, minced
2-3 green onions or 1 leek, finely chopped (optional)
1-2 lbs frozen sweet corn (as desired)
3 cloves garlic
1 pint cream
1 quart clam broth or water
1/2 gallon milk
pinch celery seed (optional)
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
salt and pepper, to taste
paprika, to taste
Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.
Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).
In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).
Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.
Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.
Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.
After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.
Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.
Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).
When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.
Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.
Have no clams or fish? Try a broccoli chowder variation, using chopped broccoli as a substitute. When corn is in season, let corn be the main ingredient!
Submitted by: CM
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
1. Preheat oven to 375°F.
2. Mix together Parmesan cheese, spinach, and artichoke hearts.
3. Combine remaining ingredients and mix with spinach mixture.
4. Bake for 20-30 minutes.
5. Serve with crackers or toasted bread.
Units: US | Metric
1 (16 lb) frozen young turkey
For the brine
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
For the aromatics
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
1. Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
2. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.
3. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.
4. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
5. Turn turkey over once, half way through brining.
6. A few minutes before roasting, heat oven to 500 degrees.
7. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
8. Remove bird from brine and rinse inside and out with cold water.
9. Discard brine.
10. Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
11. Add steeped aromatics to cavity along with rosemary and sage.
12. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
13. Roast on lowest level of the oven at 500F for 30 minutes.
14. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.
15. Set thermometer alarm (if available) to 161°F.
16. A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
17. Let turkey rest, loosely covered for 15 minutes before carving.
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In a couple weeks will be thanksgiving. We usually go to his cousin but because of Denise's husbands health issue we might be staying home for thanksgiving. I am start looking for thanksgiving menus and recipes to give me an idea on what I will cook. As every thanksgiving stuffing is one of the menu.
3 cups cornbread stuffing mix
3 cups bread cubes
1 1/2 cups chopped onions
1/2 cup chopped celery
1 1/2cups chopped mushrooms
1/4 cup butter
1/2 cup chopped pecans(optional)
6 ounces bulk sausage or 6 ounces sausage links, will work
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 tablespoon poultry seasoning
1/2 teaspoon salt
12 teaspoon fresh ground pepper
3/4 cups turkey broth or 3/4 cups chicken broth
1. sausage until brown, remove from pan and cut into small bites.
2. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened.
3. Transfer sausage and vegies including any butter that is left in the pan.
4. to a bowl and add bread cubes, herbs, salt, pepper,pecans and turkey stock, and eggs.
5. Toss well and adjust seasoning.
6. stuffing should be moist but not soggy add more stock if needed Transfer to baking dish and bake in Bake at 325 degrees F for 20 covered and 10 minutes uncovered until heated through and crust forms on top.
7. Or better yet stuff it into a big fat turkey.
I was looking for a homemade Mac n cheese recipe. I found this and planning to make this weekend. Crossing my fingers that everyone specially the girls will like it.
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered
1. Preheat oven to 400°F.
2. Cook and drain macaroni according to package directions; set aside.
3. In a large saucepan melt butter.
4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
5. Pour milk and cream in gradually; stirring constantly.
6. Bring to boiling point and boil 2 minutes (stirring constantly).
7. Reduce heat and cook (stirring constantly) 10 minutes.
8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9. Turn off flame.
10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
11. Transfer macaroni to a buttered baking dish.
12. Sprinkle with breadcrumbs.
13. Bake 20 minutes until the top is golden brown.
14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Made this tonight 11/05/11, everyones loves it. The kids gave me a thumbs up; means a yes to make it again.
1 lb ground beef
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
1. Mix all ingredients in a large bowl by hand.
2. Use your bare hands for best results.
3. Roll meatballs to about the size of a golf ball.
4. Bake for 350 for 30 minutes.