Recipes
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Rosemary Roasted Turkey
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Submitted By: Star
Pooley
Photo By: chibi
chef
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"In this method, which can be used with all types of
poultry, olive oil infused with garlic and rosemary is
rubbed between the skin and meat of the bird before
roasting."
INGREDIENTS:
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3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
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1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
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DIRECTIONS:
| 1. | Preheat oven to 325 degrees F (165 degrees C). |
| 2. | In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. |
| 3. | Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. |
| 4. | Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. |
| 5. | Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C). |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 12/14/2011 |
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Cream of Sweet Potato Soup
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Submitted By: ZOEMC
Photo By: IACBY
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"This easy to prepare yet oh-so-elegant soup is a favorite
at my house. Because it has a slightly sweet taste, the kids
love it, and it's my husband's favorite soup. Serve warm
with buttery garlic bread and a crisp green salad. You can
also serve cold with cucumber or watercress sandwiches."
INGREDIENTS:
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3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken
broth
1/4 cup brown sugar, or more to taste
1/2 teaspoon salt (to taste)
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1/4 teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
1/3 cup heavy cream
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DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly. |
| 3. | Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 12/14/2011 |
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Chocolate Crinkles II
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Submitted By: Ingrid
Photo By: Shalaine_1
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"Chocolate cookies coated in confectioners' sugar...very
good!"
INGREDIENTS:
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1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
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DIRECTIONS:
| 1. | In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. |
| 2. | Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. |
| 3. | Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. |
| ALL RIGHTS RESERVED © 2011 Allrecipes.com | Printed from Allrecipes.com 12/14/2011 |