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No Baste Roast Turkey

Recipe From: Real Simple 2019

 

Prep time:35 minutes
Cook time:10 Hours, 50 minutes (Includes 8 Hours Chilling)

Ingredients

No-Baste Roast Turkey

  • 1 12-14lb Whole Turkey, Cut Into 8 Pieces
  • 1/4 Cup Kosher Salt
  • 3 Tbsp. Light Brown Sugar
  • 1 Tsp Paprika
  • 8 STalks Celery
  • 4 Medium Carrots, Halved Lengthwise
  • 2 Large Yellow Onions, Cut Into Wedges
  • 1/2 Bunch Fresh Thyme Sprigs
  • 4 Tbsp. Unsalted Butter, Melted

Golden Gravy

  • Reserved Vegetables and Drippings
  • 3 Cups Chicken Broth, Divided
  • 3 Tbsp. Cornstarch
  • 2 Tbsp. Unsalted Butter
  • 1 Tsp. Apple Cider Vinegar
  • 1/4 Tsp Kosher Salt
  • 1/4 Tsp Freshly Ground Black Pepper

Directions

No-Baste Roast Turkey

  1. Place 2 wire racks inside 2 rimmed baking sheets.  Divide turkey pieces evenly between racks.  Stir together salt, sugar, and paprika in a small bowl, using your fingers to ensure sugar is fully incorporated.  Sprinkle mixture evenly over turkey pieces.  Refrigerate, uncovered, at least overnight and up to 24 hours.
  2. Remove turkey from refrigerator; let stand at room temperature for 1 hour.
  3. Meanwhile, preheat oven to 375ºF with racks in upper and lower thirds.  Lift racks with turkey pieces off baking sheets; pat turkey dry with paper towels (do not rinse) and arrange, skin side up, on racks again.  Pour off and discard any liquid from baking sheets and wipe dry.  Divide celery, carrots, onions, and thyme between baking sheets.  Set racks with turkey inside baking shets again and brush turkey evenly with butter.
  4. Roast turkey until a thermometer instered in thickets portion of breasts and thights (without touching bone) registers 165ºF, 60 to 70 minutes, rotating baking sheets from top to bottom halfway through.  Remove baking sheets from oven and let turkey rest on wire racks, tented with foil, at least 15 minutes and up to 2 hours.  Reserve vegetables and drippings for gravy.

Golden Gravy

  1. Set a colander or a fine-mesh strainer over a large bowl.  Scrape vegetables and drippings from reserved baking sheets into colander.  Discard vegetables.  Pour 1/2 cup broth onto each baking sheet, carefully scraping up any browned bits; add to drippings in bowl.
  2. Pour drippings into a fat separator or a tall, narrow container.  Let stand for 10 minutes.  Skim off fat and discard.  Transfer remaining drippings to a medium saucepan.  Add remaining 2 cups broth and bring to a boil over medium-low.
  3. Meanwhile, whisk cornstarch and 3 tablespoons cold water in a small bowl until smooth.  Slowly whisk cornstarch mixture into simmering broth and cook until gravy coats the back of a spoon, about 1 minute.  Whisk in butter and vinegar; season with salt and pepper.
  4. Remove from heat and cover to keep warm until ready to serve.
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Mushroom Pork Tenderloin

Ingredients

  • 1/4 Cup Mayonnaise
  • 1 (1oz) Packet Onion Soup Mix
  • 3 Cloves Fresh Garlic
  • 1 1/2 lbs Pork Tenderloin
  • 1 (8oz) Pkg Sliced Baby Portabella Mushrooms
  • 1 Tbsp Quick-Mixing Flour
  • 1/2 Cup Milk

Directions

  1. Combine, in large bowl, mayonnaise, dry soup mix, and crushed garlic.
  2. Preheat large sauté pan on medium high 2-3 minutes.
  3. Add tenderloins and mushrooms to soup mixture and mix.
  4. Wash hands.
  5. Place tenderloins into pan. Cover with soup mixture.
  6. Cook 4-6 minutes, turning occasionally until browned.
  7. Stir in flour and Cook 1-2 more minutes.
  8. Stir in milk; reduce heat to low. Cook 4-6 minutes until sauce thickens and internal temperature of pork reaches 160°F.
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Bruschetta Fresca

Ingredients

  • 3 Cloves Fresh Garlic
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 (8oz) Container Fresh Mozzarella
  • 1 1/2 Cups Diced Fresh Tomatoes
  • 1 Tsp Seasoned Salt
  • 1/4 Tsp Black Pepper
  • 1 Loaf Garlic Bread
  • 5 Basil Leaves (Rinsed)

Directions

  1. Turn on oven to broil.
  2. Crush garlic and stir into vinegar and olive oil.
  3. Cut cheese into small, bite-size pieces and stir into garlic mixture with tomatoes, seasoned salt and pepper.
  4. Put garlic bread into oven for 2 to 3 minutes until lightly toasted.
  5. Slice basil into thin strips.
  6. Put tomato mixture on bread and top with basil strips.
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No Peak Chicken

Recipe From: Aunt Madeleine

Cook time:2 hours 30 minutes

Ingredients

  • 1 Small Box Long Grain Wild Rice
  • 1 Can Cream of Mushroom Soup, Low Sodium
  • 1 Can Cream of Celery Soup
  • 1 Can Cold Water
  • 1 Pkg 6-8 Chicken Tenders
  • 1 Pkg Lipton Onion Soup
  • 1 Tsp Parsley
  • Dash of Curry

Directions

  1. Preheat oven to 350°. Put on bake not convection.
  2. Mix first four items together.
  3. Lightly grease casserole dish.
  4. Place mix in casserole. Place tenders on top of mix.
  5. Add parsley & onion soup on top and dash of curry.
  6. Seal with tin foil.
  7. Bake for 2 1/2 hours.
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Spaghetti & Meatballs

Recipe From: Emily Ostresh

Ingredients

Sauce

  • 1 Large Yellow Onion
  • 1 Clove of Jarred Chopped Garlic
  • 8 oz Can Tomato Paste
  • 2 of the 16 oz Cans of Diced Tomatoes
  • 8 oz Can Tomato Sauce
  • 1 Yellow Bell Pepoper
  • 1 Red Bell Pepper
  • 8 oz Jar of Plain Sliced Mushrooms
  • 2 Tbsp of Solidified Bacon Fat
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Ground Clove
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp All Spice
  • 1/2 Tsp Celery Salt
  • 1/2 Tsp Paprika
  • 2 Tsp Oregano

Meatballs

  • 1 lb Hamburger
  • 1 Pack Saltines
  • 1 Egg
  • Salt, Pepper, Garlic Salt

Directions

Meatballs

  1. Put saltines in blender and cursh until there aren’t any big pieces left.  Mix saltine flakes with hamburger in big bowl.
  2. Add egg, salt, pepper & garlic salt.  Blend all together very well.
  3. Make medium sized meatballs. Set aside.

Sauce

  1. In frying pan, sauté onion in bacon fat.  Add garlic.  Keep sautéing for a few minutes.
  2. Add onion, garlic, tomato paste, sauce, and diced tomatoes to a large stock pot.  Add all spices, chopped yellow & red peppers.
  3. Add drained sliced mushrooms & meatballs.  Simmer for about 1 hour, stirring occasionally.
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Carbonara

Ingredients

  • 16 oz Fettuccine Pasta
  • 4 Large Eggs, Room Temperature (Egg Yolks)
  • 1 Pkg Bacon
  • 1 Large Can Sliced Musrhooms
  • 2 Green Onions Diced
  • 1 Small Yellow Onion
  • 1 Clove Garlic
  • 1 Cup Peas (Optional)
  • 1/4 Cup Heavy Cream Room Temperature
  • 1 Cup Freshley Grated Parmesan

Directions

  1. Cook the pasta according to package directions.
  2. Cook bacon setting aside some of the bacon fat when done.
  3. Meanwhile separate eggs, chop garlic, chop onions, and drain mushrooms.
  4. Cook mushrooms, garlic, and yellow onion in bacon fat for a few minutes or until onions are cooked.  Then drain.
  5. Beat together eggs and cream just until blended.  Stir in cheese and set aside.
  6. (Optional Ingredient) Cook the peas according to package directions.
  7. Mix hot pasta with bacon and cheese mixture, toss gently until mixed.
  8. Add the mushrooms/onions/garlic, chopped green onions and peas.
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Chili

Recipe From: Emily Ostresh

Ingredients

  • 1 1/2 lb Ground Beef
  • 1 Medium Onion
  • 1 Tbs Bacon Fat
  • 15 1/4 oz Corn Drained
  • 15 1/2 ox Light Red Kidney Beans Drained
  • 2 Cans 14 1/2 oz Petite Diced Tomatoes
  • 16 oz Baked Beans
  • 3 Tbs Chili Powder

Directions

  1. Cook ground beef in the bacon fat.  Using a spoon with slots transfer meat to cooking pot when done.
  2. Add onions to remaining liquied and cook until tender.  When done drain excess liquid and transfer to cooking pot.
  3. In cooking pot add all the remaining ingredients.  Bring to a boil then reduce to a simmer.  Let cook until heated through.
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Sautéed Mushrooms

Recipe From: Nichole & Will Terry

Prep time:15 minutes

Cook time:25 minutes

Ingredients

  • 6 Tbs Extra-Virgin Olive Oil
  • 1 1/2 lbs Whole Small Button Mushrooms, Wiped Clean
  • 3 Tbs Butter
  • Gray Sea Salt
  • 1 Tbs Minced Garlic
  • 1 1/2 Tsp Fresh Thyme Leaves, Chopped
  • 2 Tbs Lemon Juice
  • 1/2 Cup White Wine
  • 1 Tbs Chopped Parsley Leaves

Directions

  1. In a large skillet, heat the oil over high heat.  Add the mushrooms.  Do not move the mushrooms until they have caramelized on the bottom.  If you toss them too soon, they will release their liquid and begin to steam.
  2. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  3. Add the butter.  Cook  and toss for 5 minutes, until browned.
  4. Season with salt and add the garlic.  Add the thyme, lemon juice, and the white wine, sauté 2 minutes.  Cook to evaporate the liquid.
  5. Toss in parsley and serve immediately.
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Alfredo

Prep time:5 minutes
Cook time:15 minutes

Ingredients

Alfredo

  • 1 Pint Heavy Cream
  • 1 Stick Butter (1/2 Cup)
  • 1 Cup Grated Pamesan Cheese (Not Fake)
  • 1/2 Cup Grated Asiago Cheese
  • Garlic, Minced
  • Parsley

Pasta

  • 10 oz Slices of Bacon Chopped
  • 1 Box Vermicelli Pasta
  • 6 oz Peas Thawed

Directions

Alfredo

  1. Add cream and butter to saucepan at medium heat.  When the butter is melted, add cheeses and stir until smooth.
  2. Add garlic to taste.

Pasta

  1. Cook vermicelli pasta according to directions.
  2. In another pan cook the bacon
  3. Heat the peas
  4. When done mix all ingredients together and top plate with parsley
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Lasagna Roll Up

Servings: Makes 6

Cook time:30 minutes

Ingredients

  • 8oz Cream Cheese
  • 1 1/2Cup Mozzarella Cheese
  • 1/4Cup Parmesan Cheese
  • 10oz Pkg Thawed Well-Drained Chopped Spinach
  • 6 Cooked Lasagna Noodles
  • Spaghetti Sauce

Directions

  1. Preheat oven to 375°F
  2. Cook the lasagna noodles and defrost the chopped spinach.
  3. Soften the cream cheese and mix with 1 cup mozzarella, 1/4 cup parmesan, and the chopped spinach.
  4. Spread mixture onto the 6 cooked lasagna noodles and roll up tightly.
  5. Place in 9-inch baking dish seam-sides down.
  6. Cover with spaghetti sauce and the rest of the mozzarella cheese.
  7. Bake for 30 minutes or until golden brown.