| Cooking Class | |
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| Topic Started: Mar 22 2014, 05:42 PM (15,920 Views) | |
| Plus 1 | Nov 20 2014, 06:27 PM Post #441 |
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I'll ask my cooking teacher about roasting vs baking. Now I'm questioning the terms. |
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| Plus 1 | Nov 21 2014, 02:00 PM Post #442 |
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After my meeting I am going to post a couple of Thanksgiving recipes, and some ideas to use up leftover turkey for the days after. |
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| Plus 1 | Nov 21 2014, 03:54 PM Post #443 |
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Slow Cooker Creamed Corn 8 oz cream cheese, cubed 1 cup milk 1/2 cup heavy cream 1/4 cup butter (1/2 stick) 3 TBSP sugar Salt & pepper to taste 2 lbs frozen corn Combine everything into the slow cooker, stir well. Cook on low 4 hours. This will thicken as it cooks, add additional milk if you wish to change the thickness. A good recipe because it uses a crockpot; freeing up oven space for other dishes. |
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| Plus 1 | Nov 21 2014, 04:01 PM Post #444 |
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Well, I've always admitted I'm a horrible cook and a novice at the arts in the kitchen! My cooking instructor explained although it was a good question to ask all of you, here on AFN, how you prefer your turkey, that "bake" shouldn't be an option. One "bakes" pies, cakes, breads, casseroles, etc... One "roasts" meat, vegetables, or solid fruits. Oh. I humbly restate my question, while removing the "bake" option! :-) |
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| Plus 1 | Nov 21 2014, 04:12 PM Post #445 |
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Turkey Rub Recipe 2 tsp salt 1 tsp fresh ground pepper 2 tsp dried thyme 2 tsp dried rosemary 1 tsp dried sage 1/2 tsp dried garlic Mix together, brush your turkey with olive oil then rub the mix all over the bird. Roast in your favorite fashion. |
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| Plus 1 | Nov 21 2014, 04:34 PM Post #446 |
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Basic Turkey Roasting Instructions for aprox 15 lbs Start with a totally thawed turkey. Remove the "inner" parts; liver, gizzard, heart, neck (great to use in the stuffing) Rinse the turkey with cold water, paper towel it dry. Remove the plastic tie on the drumsticks & use cooking twine to tie the legs back together. Use aromatic seasonings or rubs Insert onions cut in wedges, carrots, celery tops, fresh sprigs of parsley or rosemary in the cavity of the bird, cover the entry with foil to prevent the Vegs from falling out. Truss the turkey by tying twine around it to keep the legs & wings close to the body while cooking. It's too hard to explain how to do that, watch a YouTube video on Trussing a Turkey. (Sorry!) Season the outside with olive oil & rubs or seasoning of choice. Place bird breast side DOWN in a rack over a pan to catch drippings. Roast in a 400 degree oven to brown it; about 20 minutes. Lower heat to 325 degrees to roast until about 2 hours, then reduce again to 225 until it's done; about 1/2 - 1 hour more. How to know- what size is your turkey? Roast it 13-15 minutes per lb until thighs reach internal temp of 170 degrees. Breast / white meat internal temp should be 165 degrees. The turkey will continue to cook once it's removed from the oven, so cover it loosely with foil to let it "set" about 30 mins before you carve it. Watch a YouTube video in how to carve a turkey. Enjoy! |
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| Plus 1 | Nov 21 2014, 05:24 PM Post #447 |
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Leftover Turkey Ideas 1. Make Turkey Noodle Soup (instead of chicken) 2. Sub turkey meat for seafood in Gumbo 3. Turkey Enchiladas or Fajitas 4. Grind the meat & make chili 5. Use it in Lasagna or Spaghetti 6. Top salad greens with leftover meat 7. Freeze portions & save for another day 8. Turkey pot pies (Thanks to a dear sweet friend for that family tradition idea!) 9. Turkey / Vegetable Soup 10. Replace for chicken or ham in your favorite breakfast casseroles Enjoy! |
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| Plus 1 | Nov 24 2014, 09:11 PM Post #448 |
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This Thanksgiving I'm "allowed" to help cook the dinner for us at the Center. I'm excited & happy. I've learned so much in my cooking class, I can't wait to show off what I can do! I used to eat canned soups, sandwiches and eggs most of the time. Now I can create a nice spread for my friends & family. :-) |
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| VoiceofReason | Nov 24 2014, 10:21 PM Post #449 |
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Yay for you! Now your cooking is "entertaining" and fabulous!! Happy Thanksgiving. |
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| jelly pastries | Nov 24 2014, 11:44 PM Post #450 |
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Plus 1 your recipe's sound divinnnneee...especially that Butternut Squash soup...i was at a wine tasting event..sum three years ago and a chef gave me a sample of squash soup and it was soooo good!!!as for the turkey recipe's i have "roasted" turkey for the past 10 years..so Thank the Lord my sister is preparing the turkey this year...i hope she can cook...lol and later for my own household..we will order from www.jiveturkey.com the peach bourbon and honey pecan sounds..so delish...have a nice Thanksgiving everyone |
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2:55 PM Jul 11