Thanksgiving Turkey Dinner w/Pumpkin Cheesecake
Pumpkin Cheesecake
Crumb Crust
Directions:
Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.
Dinner Rolls
Ingredients;
Instructions:
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
Oyster Dressing
Instructions;
Preheat oven to 325-degrees. Coat an 15 x 11 x 2-inch baking pan with cooking spray. Melt butter in a saucepan over medium heat. Sauté celery and onion till tender. Stir in broth, seasoning, eggs and oysters. Remove from heat. Place bread cubes in a large bowl. Pour oyster mixture over and mix to coat. Transfer mixture to the prepared baking pan. Cover with foil and bake for 2 hours. Remove foil the last 30 minutes of baking time for the surface to crisp.
Turkey and Trimmings
Instructions:
Remove giblets and neck from inside turkey; discard giblets or use to make gravy or soup.
Preheat oven to 325°.
Rinse turkey and drain well; pat dry with paper towels. Skewer neck skin to back of turkey. With turkey breast-side up, lift wings toward neck, then fold under back of turkey so they stay in place. Tie legs and tail together with string or press drumsticks under band of loose skin. Brush turkey all over with the vegetable oil.
Insert meat thermometer into the center of thigh, close to body, not touching bone. /wrap Turkey with oiled sheet loosely. Place turkey, breast side up, on a rack in large open roasting pan. Roast for 3 1/2 to 4 1/4 hours. Start checking for temperature the last hour of cooking.
Candied Sweet Potatoes
Ingredients
Instructions:
Cook sweet potatoes until tender. Peel, halve, and sprinkle with salt. In skillet mix sugar with water and butter; bring to a boil. Put potatoes in syrup and cook over low heat, stirring occasionally, for about 15 minutes, or until sweet potatoes are well glazed and candied.
Onion Potatoes
Ingredients
Instructions:
Cut potatoes into large chunks and put in a saucpan; rinse. Cover potatoes with water and bring to a boil. Reduce heat and boil gently for about 20 minutes, until tender. Drain the potatoes and transfer to a large bowl. Add the half-and-half and butter; beat until smooth. Stir in shredded cheese and sliced green onions. Add salt and pepper to taste.
Cranberry and Orange Sauce
Ingredients
Instructions;
In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.
Green Beans
Ingredients:
Instructions:
Sauté bacon and onions in large saucepan until bacon is crisp. Add green beans, season with salt and pepper and cover with water. Simmer, covered, for 1 1/2 hours.
Add sugar and simmer 20 minutes longer. Serves 4.
Old Fashioned Chicken & Dumplings
Ingredients
- In a large pot place chicken pieces and add the chicken stock, onion, celery, carrots, peas and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add the flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley
Wild Rice Filled Chicken with Tart Cherry Compote,Roasted Roma Tomatoes and Asparagus
Ingredients:
Cherry Compote
Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, about 4 minutes. Sprinkle in vinegar and thyme; cook 1 minute.
Roasted Roma Tomatoes
Preheat the oven to 400 degrees F (200 degrees C). Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.
Asparagus
Steam 6 asparagus spears and set aside.
Wild Rice-Stuffed Chicken
Stuffing the Chicken
Cook rice according to package directions, except add, mushrooms, carrot, onion, and pepper to rice before cooking.
Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the bird.
Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone.
Roast, uncovered, in a 325 degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly.
Brush drippings once or twice during the last 10 minutes of roasting.
Remove chicken from oven and cover it with foil. Let stand for 10 to 20 minutes before carving. Transfer to cutting board. Spoon the wild rice on the center of the plate. Cut Chicken in half, place on Wild Rice. Fan the asparagus on plate and set roasted tomatoes on or beside. Spoon Cherry Compote on leg of chicken allowing to flo over the corner of the rice. Serve immediately.
Chicken Ala King
Ingredients
Instructions.
Melt butter and blend with flour and salt. Add broth and milk. Cook on low, stirring constantly, until thick. Add chicken, mushrooms and bell pepper. Heat through.
Pan Fried Chicken
Ingredients:
Instructions:
In a large bowl, toss the chicken with the buttermilk. Cover with plastic wrap and refrigerate the chicken for at least 8 hours or overnight.
In a large, resealable plastic bag, combine the flour, salt, pepper and cayenne. Set 2 large racks over rimmed baking sheets. Working in batches, drain the chicken, scraping off most of the buttermilk against the side of the bowl. Add the chicken to the bag, a few pieces at a time, and shake to coat completely. Transfer the chicken to the racks, pressing the flour to help it adhere as you remove the chicken
From the bag. Pour 1 inch of oil into each of 2 large cast-iron skillets and heat to 350°. Add about half of the chicken pieces to the hot oil, being sure not to crowd the skillet. Fry over moderate heat until the chicken is golden, crisp and cooked through, 20 to 25 minutes; an instant-read thermometer should register 165° for thighs or drumsticks and 160° for breasts. Line the racks with paper towels and drain the chicken. Continue frying the chicken in batches, being sure the oil temperature stays at 325° during frying. Serve warm or at room temperature.
Option:
MAKE AHEAD The fried chicken can be kept at room temperature for up to 4 hours. Serve at room temperature or reheat in a low oven before serving
Chicken Parmesan
Ingredients
Preheat the oven to 500 degrees F. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Pecan Crusted Chicken Breast
Instructions:
INGREDIENTSInstructions
In a small bowl, mix the eggs with the milk. Put aside. In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
Dip the chicken in the egg mix, and press in the pecan mix. Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.
Serve with your favorite fruit compote.
Chicken Cordon Blu w/Fettuccine Alfredo
Ingredients
Instructions:
Preheat oven to 350 degrees.
Cut a slit in the side of the chicken breast to form a pocket. Stuff 1/2 a slice canadian bacon and 1/8th cup mozarella inside the pocket.
Place stuffed chicken breast into a casserole dish and bake aproximately 20-25 minutes or until chicken is cooked thoroughly. In a medium pot on the stove, boil 2 cups of water. Once water is boiling, lower temperature to low/medium heat and drop in 2 ounces fettucini.
Boil pasta approximately 10-15 minutes or until pasta is tender, remove from heat and drain. Slice onion into rings and saute with 1 tablespoon butter and 1 teaspoon gralic.
Place pasta on the plate, then the stuffed chicken breast. Drizzle onion, garlic, and butter over the top.
Baked Chicken Breast w/Broccoli Cheese
Instructions
Instructions:
Using a food mallet, flatten each chicken breast to 1/8" thick. Set aside in the refrigerator.
Blanch broccoli in boiling water. Drain well and seperate floretts.
Lightly flour chicken breasts and place in skillet and fry to desired temperature. Set Aside.
Melt butter in a small skillet. Add onions and cook until soft but not brown. Add flour and cook over medium heat for 2 - 3 minutes. Add milk and cook until thickened, stirring constantly. Add broccoli and cheese, cook until cheese melts. Set aside,
Combine on Plate, serve. Makes four servings.
Chicken Pot Pie
Ingredients
Instructions:
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken Kiev
Ingredients:
Instructions:
Blend the softened butter with parsley, chives, pepper, and salt. Divide into 4 portions and chill until firm.
Flatten each chicken breast half to about 1/4-inch thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the center of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip in beaten egg and water. Roll in bread crumbs then place in lightly greased baking dish.
Cover and bake at 350° oven for 45 minutes. Uncover and bake 15 minutes longer
Roast Duckling
Ingredients
Instructions:
Salt cavity and body of the duckling and add lemon quarters to cavity. Prepare bird for roasting; place in a shallow pan and prick all over with a fork. Roast at 325° for about 2 hours, or until crispy and browned.
Pour off drippings. Arrange orange slices and pineapple slices around duck. Combine orange juice, molasses, sugar, and ginger in a saucepan. Bring to a boil and pour over the fruit. Brush duck with some of the sauce. Return to oven set at 350° and roast 25 minutes longer, basting several times.
Serve garnished with the fruit slices.
Skim fat from sauce in roasting pan. Combine cornstarch and water; stir until smooth. Stir into the hot sauce and cook over medium heat until thickened. This roast duckling serves 4.
Roasted Holiday Goose
Ingredients
Preparation:
Peel and section the oranges over a measuring cup; reserve 2 tablespoons of juice. Dice oranges. In a large mixing bowl, toss together bread cubes, diced oranges, chopped apple, raisins, pecans, reserved orange juice, salt, and nutmeg. Cover and let stand at room temperature for 60 minutes; toss again.
Stuff body cavity of goose. With a sharp fork, prick goose legs and wings all over so excess fat will be released while roasting. Do not put any additional fat on goose.
Place goose on a rack in a shallow roasting pan. Roast at 325° for 3 3/4 to 4 1/4 hours, spooning off excess fat from time to time.
Roast goose serves 4 to 6.
Orange Roasted Chicken
Ingredients
Instructions:
Brush chicken with butter; season with salt, pepper, and the rosemary. Put orange halves in the chicken cavity. Roast in a preheated 325° oven for about 2 1/2 hours, or use time guide on chicken packaging.
A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F. Remove chicken from the pan. Sprinkle cornstarch into the pan drippings.
Cook, stirring, over medium heat until smooth. Remove from heat and gradually stir in remaining ingredients until smooth. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes. Serves 5.
Saffron Chicken Saute'
Ingredients
The chicken:
The vegetables:
Instructions:
Place chicken breasts between large sheets of plastic wrap and pound with a kitchen mallet until 1/4-inch thick. Remove plastic and place breasts in a shallow dish and sprinkle with lime juice, thyme, salt, and black pepper. Set aside for 30 minutes.
Heat oil and butter in a large nonstick skillet over medium high heat and add chicken breasts. Cover and cook for 3 minutes. Flip chicken breasts and cook, covered for another 3 minutes. Remove from pan and place on a cutting board tented with foil.
In a small bowl, add cover saffron threads with boiling water and set aside.
Add onion, garlic, and bell pepper to the nonstick skillet over medium heat and cook, stirring often, until vegetables are softened, about 5 minutes.
Add zucchini and cook, stirring often, until just fork tender, about 4 minutes. If skillet gets dry, add some of the saffron water and continue to cook.
Add tomatoes and all of saffron water and cook, stirring, until tomatoes begin to break down, about 4 minutes. Stir in balsamic vinegar.
Cut chicken into strips and add to skillet, stirring into the vegetables. Cook for 1 to 2 minutes then evenly divide between two serving plates and garnish with chopped parsley. Serve immediately.
Serves 2
Chicken Casserole
Ingredients:
Cook frozen asparagus according to package directions; rinse with cold water to stop cooking and drain. Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees.
In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in flour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat. Melt butter and when foam subsides, cook chicken until browned on both sides. Remove from skillet and arrange on top of asparagus.
In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hot pepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake uncovered, 15 to 20 minutes, or until bubbly.
Serving Size: 6
Apple-Honey Glazed Chicken Breast
Instructions:
Instructions:
Heat grill or broiler. In small bowl, combine all ingredients except chicken; blend well.
When ready to barbecue, oil grill rack. Brush chicken with apple mixture; place on gas grill over medium heat or on charcoal grill 4-6" from medium coals or on broiler rack 4-6" from heat. Cook 15-20 minutes until juices run clear and chicken is fork tender, turning occasionally and brushing frequently with apple mixture.
Serves 4
Cashew Chicken Stir-fry
Ingredients:
Instructions
Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes, using chopsticks to mix it in and adding the cornstarch last. Marinate the chicken for 20 minutes.
Prepare the remaining ingredients while the chicken is marinating.In a small bowl, mix together the sauce ingredients and set aside. Finely chop the garlic. Wash and chop the green onion on the diagonal into 1-inch pieces.
Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the stir-frying vegetables. Stir-fry as needed, then push up to the sides of the wok. Add the sauce and the chicken. Heat everything through. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish
Cajun Chicken w/ Spinach Salad
Ingredients
Seasoning
Salad dressing
Instructions for the seasoning:
Mix all ingredients in small bowl to blend.
Instructions for the salad dressing:
Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper.
Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
Cajun Chicken Linguini
Ingredients
Instructions:
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Chicken and Prawns Saute'
Ingredients
Ingredients:
Heat large sauté pan over medium-high heat. Add oil. Dredge chicken in seasoned flour and add to pan. Brown chicken on both sides. Add garlic and capers cook for approximately 30 seconds. Add stock, lemon juice, wine and shrimp. Continue to cook until shrimp and chicken are cooked thoroughly. Add cream, basil, tomato, pinch of salt, and a pinch of pepper and toss to coat. Serve over fresh pasta and garnish with toasted pine nuts.
Sausage Stuffed Cornish Game Hens
Ingredients:
Preparation:
Brown sausage well then drain off grease. Add bread cubes, apples, celery, raisins, onion, 1/4 cup of the melted butter or margarine, 2 tablespoons of the chicken broth, sage, poultry seasoning, and salt; mix well. In a separate or cup, combine remaining 1/2 cup melted butter and 3 tablespoons chicken broth. Set aside to use for basting.
Lightly stuff Cornish hens with dressing mixture; close openings with skewers. Place hens in a large roasting pan; bake at 400° F. for 1 hour, or until the Cornish hens are tender. Baste Cornish hens occasionally with combined remaining margarine and chicken broth.
Serves 6.
Preparation: Brown sausage well then drain off grease. Add bread cubes, apples, celery, raisins, onion, 1/4 cup of the melted butter or margarine, 2 tablespoons of the chicken broth, sage, poultry seasoning, and salt; mix well. In a separate or cup, combine remaining 1/2 cup melted butter and 3 tablespoons chicken broth. Set aside to use for basting. Lightly stuff Cornish hens with dressing mixture; close openings with skewers. Place hens in a large roasting pan; bake at 400° F. for 1 hour, or until the Cornish hens are tender. Baste Cornish hens occasionally with combined remaining margarine and chicken broth. Cornish hens recipe serves 6.Chicken Tetrazzini
Ingredients:
Preparation:
Preheat oven to 425°.Cook spaghetti or noodles according to package directions.
Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through.
Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425° for 15 to 20 minutes, until hot and bubbly. Chicken tetrazzini serves 8.
