Greek Salad Recipe
Ingredients:
1 iceberg lettuce head
1 Romaine lettuce head
1 pound of plum tomatoes (Roma)
6 ounces of sliced olives (Greek or black)
4 ounces of radishes; sliced
2 ounces of anchovies
4 ounces of cheese (Feta)
For the Dressing:
4 pieces of garlic cloves; chopped finely
3 ounces of olive oil
1/3 Tablespoon of oregano (dried)
1/3 Tablespoon of black pepper
1/3 Tablespoon of salt
3 ounces of lemon juice (fresh)
Instructions:
Rinse and slice the lettuce (1-1/2 inch). Slice the tomatoes into quarters and place in a mixing bowl, add the lettuce, radishes, and olives.
To make the dressing, combine garlic, oil, lemon juice, oregano, black pepper, and salt; mix them well and pour onto the vegetables.
Toss and transfer on a serving platter. Sprinkle feta and anchovies on the top.
>> Greek Salad Recipe
Day Before Mashed Potatoes Recipe
Ingredients:
9 pcs of potatoes (large); peeled then diced
6 oz of cream cheese
2 tsps of onion powder
1/4 tsp of pepper (black, ground)
1 c of sour cream (dairy)
1 tsp of salt
2 Tbsps of butter (unsalted)
Instructions:
Place water and salt in a pot and let it boil. Cook potatoes in it until it becomes tender (but still firm) about fifteen mins. Transfer the potatoes on a bowl; mash till smooth.
Add cream cheese, (onion) powder, (sour) cream, butter, salt, and pepper; mix thoroughly then cover. Place inside the refrigerator for over a night.
Preheat the oven at 350 degrees F. Slightly butter a baking pan (or dish) and pour the potato mix, spread it evenly. Bake for half an hour.
>> Day Before Mashed Potatoes Recipe
Alphabet Turkey Soup Recipe
Ingredients:
1 medium can of tomatoes (16 oz)
2 Tsps of seasoning (Italian)
1/4 tsp of pepper
2 c of turkey; cooked and sliced into half-inch cubes
1 c of carrots; sliced thinly
4 c of turkey stock
1/2 tsp of salt
1 c of chopped onion
4 c of cabbage; sliced thinly
1/2 c of alphabet pasta
Instructions:
In a large saucepan, combine broth, seasoning, pepper, salt, carrots, onions, and tomatoes over high-heat, then let it boil.
Adjust to low-heat then simmer for 10-15 mins or ’til carrots become soft but firm. Have pasta, turkey & cabbage added and boil for 5-10 mins more or ’til pasta becomes al dente and cabbage becomes tender.
>>Alphabet Turkey Soup Recipe
Fruited Sweet Potatoes Recipe
Ingredients:
8 ozs of pineapple, crushed & drained
40 ozs of sweet potatoes (cooked); drained, peeled then mashed
1/4 c of bourbon
1/4 c of sugar (brown)
1/4 c of raisins (golden)
1/4 c of coconut; shredded
1/3 c of walnuts; chopped
1 tsp of salt
2 tsps of pumpkin pie spice
Cooking spray (vegetable)
Instructions:
Preheat the oven at (350 degrees F). Spray a casserole pan (or dish) with the (cooking) spray.
Combine potatoes, bourbon, pineapple, raisins, sugar, spice, salt, coconut, and walnuts; pour onto the pan. Bake for forty mins.
>> Fruited Sweet Potatoes Recipe
Roast Turkey with White-Wine Gravy Recipe
Ingredients:
1 pc of turkey (about 14 lbs, reserve giblets and neck, discard liver)
1/2 c of butter (unsalted)
1-1/2 c of water
8 sprigs of mixed herbs (fresh – sage, thyme, marjoram, rosemary)
For the gravy:
1/3 c of flour (all purpose)
1.5 c of white wine (dry)
1 pc of onion (large)
4 c of stock (Turkey Giblet, add more for thinning)
For the Garnish:
Sprigs of mixed herbs (large, fresh)
Instructions:
Preheat the oven at 325 degrees F.
Wash the turkey then pat it dry using a paper towel. Fold the (neck) skin beneath the body then fasten it with skewer and secure the wings onto the body.
Place the turkey on a (roasting) pan. Brush the cavity with butter; season pepper & salt then place the herbs inside. Brush the outer skin with butter; season pepper & salt.
Tie the legs together loosely; roast (in middle) for an hour. Pour enough water onto the pan and turkey; baste every twenty mins.
After more than two hours, when meat inside the thigh reaches 175 degrees F. Transfer the turkey on a hot platter; save the juices. Let it stand for half an hour.
To make the gravy, chop the onions finely then skim the fat in the juice. Save half cup of fat. Place pan above moderate heat and add wine.
Let it boil till it is reduced into half cup then add the stock. Let it simmer then transfer onto a medium-sized saucepan through the mesh strainer.
Saute onion the (1/4 cup) saved fat inside large skillet above medium-high heat; stir frequently for fifteen mins or till it turns brown. Add the flour then stir thoroughly. Reduce the heat to low; cook the roux for three mins.
Let the wine mix simmer and pour directly on the roux. Whisk thoroughly to avoid lumping. Continue to simmer while continuously whisking for ten mins.
Add more stock, making it thin if desired. Season it with pepper & salt. Serve turkey along with the gravy and garnish with the herb bouquet.
>> Roast Turkey with White-Wine Gravy Recipe
Roast Garlic Mashed Potatoes Recipe
Ingredients:
1 c of olive oil
10 pcs of garlic cloves; peeled
4 pcs of potatoes (russet)
2 Tbsps of butter
1/2 c of heavy cream
2 Tbsps of cheese (Parmigiano-Reggiano); grated
1/4 c of cheese (Asiago); grated
Pepper
Salt
Instructions:
Place oil and garlic on a saucepan above very low heat; simmer till soft at about 30-40 mins. Drain the oil and save it for vinaigrettes or marinades. Puree the garlic then set it on the side.
Prick the potatoes using a clean fork; bake inside the oven (400 degrees F) for an hour till soft. Once cooked, peel then mash potatoes while hot.
Melt the butter with cream then mix in the (pureed) garlic. Add into the potatoes then add the cheeses. Stir thoroughly then season salt & pepper.
Transfer onto a (gratin) dish; bake for 12-15 mins (400 degrees F) or till bubbly and brown.
>> Roast Garlic Mashed Potatoes Recipe
Southern Greens Recipe
Ingredients:
1 lb of pork shoulder (boned, smoked); cut to 1/2 inch
3 lbs of greens (kale, collard, turnip, mustard, or mixed); removed from stems
8 c of water
Instructions:
Combine pork and water in a pot above moderate heat. Let it simmer for an hour, covered. Season with pepper and salt. Let it boil then add the greens.
Increase the heat and continue to cook until tender or about twelve mins. Transfer the pork and greens (use a slotted spoon) onto a platter. Drizzle with the liquid (about 1/4 cup).
>> Southern Greens Recipe
Turkey and Veggie Pita Pocket Recipe
Ingredients:
12 oz of turkey; cooked and chopped coarsely
1 & 1/2 c of zuchinni; shredded
1 pc red bellpepper; sliced into 1-4×1-inch strips
1/2 tsp of salt
1/2 tsp of pepper
1 c of fresh mushrooms; sliced thinly
2 pcs onions (green); sliced
3/4 c of grated cheese (Mozzarella)
3 pcs (6-inch) pita-pocket breads; sliced into half
Instructions:
In mixing bowl, have turkey, zucchini, bell pepper, pepper, salt, cheese, onion and mushrooms combined. Place in covered container then refrigerate.
Scoop a spoonful of mixture and place inside every pita-pocket and microwave for 1 & 1/2 mins at hundred percent power prior to serving.
>>Turkey and Veggie Pita Pocket Recipe
Homemade Turkey Soup Recipe
Ingredients:
2 potatoes (large); peeled & quartered
5 c of stock (turkey)
2 c of turkey; cooked and cut to cubes
1 pc onion; quartered
3 celery stalks; cut to inch-sized pieces
1 c noodles (uncooked)
2 pcs carrots; sliced into inch-sized pieces
Instructions:
In saucepan, mix stock, celery, potatoes, carrots and onions. Boil it over high-heat. Adjust to mid-heat then simmer covered for an hour.
Combine meat and noodles. Simmer ’til turkey-meat is well-heated and noodles cooked.
>>Homemade Turkey Soup Recipe
Cornbread Dressing Recipe
Ingredients:
3 cups of cornmeal (self-rising)
1/4 cup of flour (all purpose)
1 Tablespoon of sugar (white)
1 teaspoon of salt
1/8 teaspoon baking soda (Arm & Hammer)
2 pieces of eggs; beaten well
3 cups of buttermilk
1 cups of celery; chopped
3/4 cups of onion; chopped
3 Tablespoons of bacon drippings
1-3/4 cups of stuffing mix (herb-seasoned)
1/2 teaspoon of rubbed sage
3 cups of turkey broth (or chicken broth)
A can of soup (cream of chicken, undiluted)
Instructions:
Combine cornmeal, flour, sugar, salt, and baking soda in a bowl; stir gently. Add the eggs and buttermilk; mix them well. Add onion and celery; stir thoroughly.
Heat the skillet with the (bacon) drippings on it. Add (1 tablespoon) drippings into the batter and mix them well.
Transfer the batter onto the heated skillet and bake for half an hour at 450 degrees F, until the bread turns slightly brown. Crumble onto a bowl then add sage and stuffing mix. Set it on the side.
Place the soup inside a saucepan then slowly add the broth while stirring continuously. Cook above moderate heat while constantly stirring till heated thoroughly.
Pour onto the crumbled mixture and stir thoroughly. Scoop onto a greased 13×9 inch (baking) dish and bake for 35-40 mins at 375 degrees F.
>> Cornbread Dressing Recipe
Indian Pudding with Nutmeg Ice Cream Recipe
Ingredients:
For the Ice Cream:
4 c of ice cream (vanilla, or frozen yogurt); softened slightly
1-1/2 tsps of nutmeg (ground)
For the Pudding:
2 Tbsps of butter (unsalted)
1/4 c of cornmeal (yellow)
1/4 tsp of salt
2 pcs of eggs (large)
1/2 c of molasses (mild-flavored)
2 Tbsps of sugar (golden brown)
2 Tbsps of sugar (white)
1 tsp of ginger (ground)
1/2 tsp of cinnamon (ground)
1/3 c of raisins (dark or golden)
3 c of whole milk
Instructions:
To make the ice cream, stir nutmeg on the ice cream and blend well. Cover it with aluminum foil then place inside the freezer. Preheat the oven at 300 degrees F. Grease am 8×8x2 inch casserole dish.
Mix together salt and cornmeal inside a large saucepan. Slowly add milk, save half cup, and whisk. Place above moderate heat, while whisking frequently, till it boils.
Afterward, reduce the heat and allow to simmer. Continue to simmer for about ten mins or till mixture becomes creamy and thick; stir frequently. Add butter and stir; take out from the heat.
Beat molasses, sugars, ginger, cinnamon, and eggs in a mixing bowl. Slowly add the hot mixture while beating continuously.
Add the raisins and mix well. Transfer the mixture onto the casserole dish and pour over the rest of the milk, do not stir.
Place the dish on a (roasting) pan with hot or boiling water. Bake for an hour and a half. Take out from the oven then let it cool for twenty mins. Serve pudding while warm and top it with ice cream.
>> Indian Pudding with Nutmeg Ice Cream Recipe
Holiday Potato Casserole Recipe
Ingredients:
1 c of butter (unsalted)
1 c of cheese (Cheddar); shredded
6 oz of softened cream cheese
1 pc of bell pepper (green, small); chopped finely
1 pc of scallion bunch; chopped finely
1/2 c of cheese (Parmesan)
1 tsp of salt
1/4 c of milk
2 ozs of pimiento (canned); drained
6 c of potatoes (large); peeled then quartered
Instructions:
Cook the potatoes inside (boiling) water for fifteen mins or till tender. Once cooked, drain then mash them. Add the butter then the cream cheese; use a mixer to beat thoroughly till smooth.
Add (1/2 cup) Cheddar, pimiento, bell pepper, green onions, Parmesan, milk, and salt; mix thoroughly.
Transfer mixture onto a greased 11×7-inch baking pan (or dish). Bake for 30-40 mins and sprinkle it with the rest of the cheese. Continue to bake for five more mins till the cheese has melted.
>> Holiday Potato Casserole Recipe