Easy Christmas Cookbook: Memorable Christmas Cooking with Delicious Christmas Recipes [2 ed.]

567 30 3MB

English Pages [91]

Report DMCA / Copyright

DOWNLOAD FILE

Polecaj historie

Easy Christmas Cookbook: Memorable Christmas Cooking with Delicious Christmas Recipes [2 ed.]

Table of contents :
Table of Contents
Beef Wellington
English Turkey Pot Pie
London Roast
Classical Meatless Stuffing
Hazelnut and Mushrooms Stuffing
Cranberry Salad
Spinach Salad
Holiday Party Meatball Appetizer
Classical Mashed Potatoes
Spicy Holiday Gravy
Homemade Cranberry Sauce II
Cranberry Bread
Pumpkin Bread IIII
Pumpkin Pie II
American Apple PieI
Easiest Apple Crisp
Elegant Apple & Cheddar Stuffed Chicken BreastI
Loaded Mashed Potatoes
Classical Baked Beans from Boston
Clam Chowder
No Bake Turkey
Ginger Turkey
Honey Turkey
Grilled Turkey
Fruit-Filled Turkey
Thanksgiving Quinoa
Rice & Carrots
Corn Bread II
Baked Mac and Cheese
Mixed Mashed PotatoesI
Creamy Broccoli Bake
Parmesan Risotto
Roasted Asparagus
Broccoli and Cheddar Quinoa
Holiday Quinoa
Simply Sautéed Broccoli
Caesar Parmesan Pasta Salad
Healthy Pasta Salad
Easy Irish Style Corned Beef
Stewed Cabbage
Buttered Roasted Turkey
Tangy Swordfish
Cloves and Ginger Cookies
Cloves and Oatmeal Cookies
Oatmeal and Cinnamon Cookies
Cloves and Molasses Cookies
Old-Fashioned Dumplings
Holiday Seasoned Brisket
Mushroom and Beef Skirt Steak
Apricot Irish Beef
Mushroom and Beef Pot Pie
Simply Meatloaf
Simple Cream of Meatball
Herbed Dumplings
Cucumber Salad
Potato Dumplings
Caesar
Couscous Salad
Healthy Holiday Rice
Roasted Turkey
Roasted Turkey II
Roasted Turkey III

Citation preview

Easy Christmas Cookbook Memorable Christmas Cooking with Delicious Christmas Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Beef Wellington 9 English Turkey Pot Pie 12 London Roast 13 Classical Meatless Stuffing 14 Hazelnut and Mushrooms Stuffing 15 Cranberry Salad 17 Spinach Salad 18 Holiday Party Meatball Appetizer 19 Classical Mashed Potatoes 22 Spicy Holiday Gravy 23 Homemade Cranberry Sauce II 24 Cranberry Bread 25 Pumpkin Bread IIII 26

Pumpkin Pie II 27 American Apple PieI 28 Easiest Apple Crisp 29 Elegant Apple & Cheddar Stuffed Chicken BreastI 32 Loaded Mashed Potatoes 33 Classical Baked Beans from Boston 34 Clam Chowder 35 No Bake Turkey 36 Ginger Turkey 37 Honey Turkey 39 Grilled Turkey 42 Fruit-Filled Turkey 43 Thanksgiving Quinoa 44 Rice & Carrots 45 Corn Bread II 46

Baked Mac and Cheese 47 Mixed Mashed PotatoesI 48 Creamy Broccoli Bake 49 Parmesan Risotto 52 Roasted Asparagus 53 Broccoli and Cheddar Quinoa 54 Holiday Quinoa 55 Simply Sautéed Broccoli 56 Caesar Parmesan Pasta Salad 57 Healthy Pasta Salad 58 Easy Irish Style Corned Beef 59 Stewed Cabbage 62 Buttered Roasted Turkey 63 Tangy Swordfish 64 Cloves and Ginger Cookies 65

Cloves and Oatmeal Cookies 66 Oatmeal and Cinnamon Cookies 67 Cloves and Molasses Cookies 68 Old-Fashioned Dumplings 69 Holiday Seasoned Brisket 71 Mushroom and Beef Skirt Steak 72 Apricot Irish Beef 73 Mushroom and Beef Pot Pie 74 Simply Meatloaf 76 Simple Cream of Meatball 77 Herbed Dumplings 78 Cucumber Salad 79 Potato Dumplings 82 Caesar 83 Couscous Salad 84

Healthy Holiday Rice 85 Roasted Turkey 86 Roasted Turkey II 88 Roasted Turkey III 90

Beef

Wellington

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 744 kcal Fat 57.2 g Carbohydrates 29.6g Protein 26.2 g Cholesterol 131 mg Sodium 434 mg

Ingredients 2 1/2 lbs beef tenderloin 2 tbsps butter, softened 2 tbsps butter 1 onion, diced 1/2 C. sliced fresh mushrooms 2 oz. liver pate 2 tbsps butter, softened

salt and pepper to taste 1 (17.5 oz.) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 oz.) can beef broth 2 tbsps red wine

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a casserole dish and put in your beef, top the beef with 2 tbsps of butter and cook it in the oven for 17 mins. Keep any resulting liquid from baking. 3. Fry your mushrooms and onions in 2 tbsps of butter for 7 mins. Let the contents cool. 4. Get a small bowl, and combine: salt, 2 more tbsps of butter, pepper, and pate. Top your beef with this. Then top everything with the mushroom and onions. 5. Flatten the puff pastry and in the middle put your new mix. 6. Seal the pastry around the mix and place everything in a casserole or baking dish of proportional size. Cut 1 or 2 incisions in the top of the pastry for ventilation. 7. Coat the pastry with egg yolk before cooking it in the oven for 12 mins at 450 degrees. Then for 16 mins at 425 degrees. Shut off the heat and let the pastry sit in the oven. 8. Boil the following in a big pot for 17 mins: red wine, reserved juices from the beef, and the beef stock. Use as a topping for the pastry. Enjoy. Beef Wellington

9

ENGLISH TURKEY

Pot Pie

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 339 kcal Fat 12.9 g Carbohydrates 38g Protein 18.3 g Cholesterol 71 mg Sodium 342 mg

Ingredients 3 large potatoes, peeled 2 tbsps butter, room temperature 1/4 C. warm milk 1 tbsp olive oil 1 onion, diced 1 lb ground turkey 1 large carrot, shredded 1 (4.5 oz.) can sliced mushrooms 1 tbsp diced fresh parsley

1/4 tsp dried thyme 1 clove garlic, minced 1 tsp chicken bouillon powder 1 tbsp all-purpose flour salt to taste ground black pepper to taste

Directions 1. Set your oven to 375 degrees before doing anything else. 2. For 23 mins cook your potatoes in boiling water. Once the potatoes are done add them to a bowl with some milk, salt, pepper, and butter and mash them. 3. Stir fry your onions in olive oil for 6 mins. Add in your chicken bouillon, pepper, turkey, garlic, salt, carrots, thyme, mushrooms, and parsley. Stir fry until the turkey is fully done. 4. Now add in the flour and cook for 2 more mins. Enter all the contents into a baking dish and top everything with your potatoes. 5. Cook the casserole in the fridge for 35 mins. Enjoy.

12

English Turkey Pot Pie

London Roast

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 547 kcal Fat 31 g Carbohydrates 2.3g Protein 61.2 g Cholesterol 184 mg Sodium 255 mg

Ingredients 5 lbs beef round roast salt and pepper to taste 2 tbsps butter 1/2 C. water 1/2 tsp dried sage 1/2 tsp dried mint 1 medium onion, sliced (optional) 1 clove garlic, minced (optional) 1/8 tsp seasoning salt (optional)

1/8 tsp red pepper flakes (optional) 1 tbsp butter 1 tbsp all-purpose flour 1/2 C. cold water 1/4 tsp dried sage 1/4 tsp dried mint

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Brown your beef in a large pot in 2 tbsps of butter after seasoning the meat with pepper and salt. 3. Now add half a C. of water and half a tsp of mint and sage. Add garlic, pepper flakes, and onions as well if you like. Now place a lid on the pot. 4. Cook everything in the oven for 3 hrs. 5. With flour and 1 tbsp of butter make a roux. Shut off the heat and add in half a C. of cold water to the roux. Mix everything evenly then turn the heat back on. 6. Add in the rest of your mint and sage and take the liquid from the beef and add this with the roux. 7. Simmer the contents until you have a thick gravy. 8. Enjoy your beef with the gravy. London Roast

13

CLASSICAL

Meatless Stuffing

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 10 Calories 254 Fat 15.5g Cholesterol 37mg Sodium 613mg Carbohydrates 24.7g Protein 4.4g

Ingredients 1 (1 lb.) white bread loaf, sliced ¾ C. butter 4 celery stalks, chopped 1 onion, chopped Salt and freshly ground black pepper, to taste

2 tsp poultry seasoning 1 C. chicken broth

Directions 1. In a large dish, place bread slices and keep in room temperature for about 1-2 hrs. Then cut the bread in little cubes. 2. Set your oven to 350 degrees F. Lightly, grease a casserole dish. 3. In a large skillet, melt butter on medium heat. 4. Add celery and onion and sauté for about 5 mins. Drain the fat from skillet. 5. Stir in seasoning and remove from heat. 6. Add bread and broth and stir to combine. 7. Now, place the mixture in prepared baking dish. 8. Bake for about 30-40 mins or till golden brown.

14

Classical Meatless Stuffing

Hazelnut

and Mushrooms Stuffing

Prep Time: 25 mins Total Time: 2 hrs Servings per Recipe: 16 Calories 282 Fat 13.3g Cholesterol 60mg Sodium 308mg Carbohydrates 16.7g Protein 3.1g

Ingredients 1 oz. dried porcini mushrooms 2 C. hot water 1¾ lb. egg bread, trimmed and cubed into ¾-inch size 1 C. hazelnuts, chopped 1/3 C. unsalted butter ½ lb. shiitake mushrooms, sliced 1¼ lb. crimini mushrooms, sliced 1 C. shallots, chopped 3 leeks, chopped

2 C. celery stalk, chopped 2 tbsp fresh sage, chopped 3 tbsp fresh thyme, chopped 1 C. fresh parsley, chopped Salt and freshly ground black pepper, to taste 2 eggs, beaten lightly ¾ C. chicken broth

Directions 1. In a bowl, add dried porcini mushrooms and hot water. Cover and soak for about 30 mins. 2. Drain the mushrooms, reserving the liquid. Then chop the mushrooms. 3. Set your oven to 325 degrees F. Grease a 15x10-inch baking dish. 4. Place bread cubes in a large baking sheet in a single layer. 5. Place hazelnut in another baking sheet in single layer. 6. Bake hazelnuts for 8-10 mins and bread cubes for about 15 mins. 7. In a large skillet, melt butter on medium heat. 8. Add shiitake mushrooms, crimini mushrooms, shallots and leeks and cook for about 15 mins. 9. Add porcini mushrooms and celery and cook for about 5 mins. 10. Remove from heat and transfer into a large bowl. Hazelnut and Mushrooms Stuffing

15

11. Add bread cubes, hazelnut, herbs, seasoning and eggs and mix well. 12. In another bowl, mix broth and ½-¾ cup of reserved liquid. 13. Add broth mixture in bowl with mushroom mixture and mix till well combined. 14. Now, place the mixture in prepared baking dish. 15. Bake for about 1 hrs or till golden brown.

16

Cranberry Salad

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 338 Fat 27.1g Cholesterol 8mg Sodium 207mg Carbohydrates 22.1g Protein 6.7g

Ingredients For Salad: ½ C. walnuts chopped ½ C. dried cranberries 1 bunch fresh spinach, torn 1 avocado, peeled, pitted and chopped 2 tomatoes, chopped ½ of red onion, sliced thinly ½ C. blue cheese, crumbled For Dressing:

1/3 C. walnut oil 2 tbsp red wine vinegar 2 tbsp red raspberry jam (with seeds) Salt and freshly ground black pepper, to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F. Place walnuts onto a large baking sheet in a single layer. Toast for about 5 mins. Remove from oven and let them cool completely. In a large bowl, mix together all salad ingredients. In another bowl, add all dressing ingredients and beat till well combined. Pour dressing over salad and toss to coat well. Serve immediately.

Cranberry Salad

17

SPINACH

Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 338 Fat 23.5g Cholesterol 4mg Sodium 58mg Carbohydrates 30.4g Protein 4.9g

Ingredients For Salad: 1 tbsp butter ¾ C. almonds, blanched and slivered 1 C. dried cranberries 1 lb. fresh spinach, torn For Dressing: ½ C. vegetable oil ¼ C. cider vinegar

¼ C. white wine vinegar ½ C. white sugar 1 tbsp poppy seeds 2 tbsp sesame seeds, toasted 2 tsp onion, minced ¼ tsp paprika

Directions 1. 2. 3. 4. 5. 6. 7.

18

In a medium pan, melt butter on medium heat. Add almonds and cook, stirring for about 5-10 mins Remove from heat and let them cool completely. In a large bowl, mix together almonds, cranberries and spinach. In another bowl, add all dressing ingredients and beat till well combined. Pour dressing over salad and toss to coat well. Serve immediately.

Spinach Salad

Holiday Party

Meatball Appetizer

Prep Time: 20 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 193 Fat 10.2g Cholesterol 53mg Sodium 85mg Carbohydrates 15.2g Protein 9.8g

Ingredients For Meatballs: 1 lb. lean ground beef 3 tbsp onion, minced ½ C. breadcrumbs 1 egg, beaten 2 tbsp water For Sauce: 1 (8 oz.) can jellied cranberry sauce

1 tbsp brown sugar ¾ C. chili sauce 1½ tsp fresh lemon juice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F. Grease a large baking sheet. For meatballs in a large bowl, mix together all ingredients. Make equal sized small balls from mixture. Place the meatballs onto prepared baking sheet in a single layer. Bake for about 20-25 mins. In a large pan, mix together all sauce ingredients. Bring a gentle simmer on medium heat. Stir in meatballs and immediately reduce the heat to low. Cover and simmer for about 1 hrs.

Holiday Party Meatball Appetizer

19

CLASSICAL

Mashed Potatoes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 257 kcal Fat 7.2 g Carbohydrates 43.7g Protein 5.6 g Cholesterol 20 mg Sodium 76 mg

Ingredients 2 lbs baking potatoes, peeled and quartered 2 tbsps butter 1 C. milk

salt and pepper to taste

Directions 1. Get your potatoes boiling in water and salt for 20 mins then remove all the liquids. 2. Begin to heat and stir your milk and butter until the mix is smooth then add the milk mix to the potatoes and mash everything together. 3. The potatoes should be smooth then add in some pepper and salt liberally and stir the spices into the potatoes. 4. Enjoy.

22

Classical Mashed Potatoes

Spicy Holiday Gravy

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 8 Calories 23 kcal Fat 0.1 g Carbohydrates < 4.9g Protein 0.8 g Cholesterol < 1 mg Sodium < 447 mg

Ingredients 2 (4.5 oz.) cans chopped green chilies 1 1/2 tsps chicken bouillon granules 1 1/2 C. warm water, divided 1/4 C. all-purpose flour

1 tsp onion powder 1/8 tsp ground cayenne pepper, or to taste

Directions 1. 2. 3. 4. 5.

Begin to puree your chilies with a food processor. Get a large pot and get 1 C. of water and the bouillon boiling as well. Stir the mix until the bouillon is completely combined then add in the chilies. Get the mix boiling again then set the heat to a low level. Get a bowl, combine: flour and 1/2 C. of warm water. Once the mix is evenly combined it with the chili mix. 6. Get everything boiling again, set the heat to medium, and cook everything for 6 mins. 7. Now combine in the cayenne and onion powder. 8. Enjoy.

Spicy Holiday Gravy

23

HOMEMADE

Cranberry Sauce II

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 16 Calories 111 Fat 0.1g Cholesterol 0mg Sodium 1mg Carbohydrates 28.7g Protein 0.1g

Ingredients 3 cinnamon sticks 5 whole allspice berries 5 whole cloves 1½ C. water

4 C. fresh cranberries 2 C. white sugar

Directions 1. 2. 3. 4. 5. 6. 7.

24

In a spice bag, wrap the cinnamon, allspice berries and cloves. In a pan, add spice bag, water and cranberries on medium heat. Cook for about 10 mins or till cranberries just begin to burst. Stir in sugar and immediately, reduce the heat to low. Cook, stirring for about 5 mins or till sugar is dissolved completely. Remove from heat and discard the spice bag. Let the sauce cool completely. Refrigerate to chill for about 8 hrs before serving.

Homemade Cranberry Sauce II

Cranberry Bread

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 194 Fat 6.1g Cholesterol 16mg Sodium 265mg Carbohydrates 32.1g Protein 3.6g

Ingredients 2 C. all-purpose flour ½ tsp baking soda 1½ tsp baking powder ¾ tsp salt 1 egg ¾ C. white sugar 2 tbsp vegetable oil

¾ C. fresh orange juice 1 C. cranberries, chopped ½ C. walnuts, chopped 1 tbsp fresh orange zest, grated finely

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F. Oil a bread pan. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, add egg, sugar, oil and orange juice and beat till well combined. Add egg mixture into flour mixture and mix till well combined. Fold in cranberries, walnuts and orange zest. Transfer the mixture into prepared bread pan. Bake for about 50 mins or till a toothpick inserted in the center comes out clean. Let the bread cool for 10 mins before removing from pan.

Cranberry Bread

25

PUMPKIN

Bread II

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 24 Calories 263 Fat 10.2g Cholesterol 31mg Sodium 313mg Carbohydrates 40.7g Protein 3.2g

Ingredients 3½ C. all-purpose flour 2 tsp baking soda ½ tsp baking powder 2 tsp ground ginger 1 tsp ground cloves 1 tsp ground cinnamon 1 tsp ground allspice 1½ tsp salt

4 eggs, beaten 3 C. sugar 1 C. vegetable oil 2/3 cup water 1 (15 oz.) can pumpkin puree

Directions 1. 2. 3. 4. 5. 6. 7. 8.

26

Set your oven to 350 degrees F. Grease 2 (9x5-inch) loaf pans. In a large bowl, mix together flour, baking soda, baking powder and spices. In another bowl, add eggs, sugar, oil and water and beat till well combined. Add pumpkin puree and beat till well combined. Add egg mixture into flour mixture and mix till well combined. Transfer the mixture in both prepared loaf pans evenly. Bake for about 1 hrs or till a toothpick inserted in the center comes out clean. Remove from oven and let the breads cool on wire rack before slicing.

Pumpkin Bread IIII

Pumpkin Pie II

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 322 Fat 11.9g Cholesterol 79mg Sodium 460mg Carbohydrates 49.2g Protein 6.5g

Ingredients 1 C. packed brown sugar 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp salt 1 (15 oz.) can pumpkin puree

2 tbsp molasses 1 cup evaporated milk 3 eggs, beaten 1 (9-inch) single pie crusty

Directions 1. 2. 3. 4. 5.

Set your oven to 425 degrees F. Grease In a large bowl, mix together brown sugar, spices. Add pumpkin puree, molasses, evaporated milk and eggs and mix till well combined. Transfer the mixture into pie crust. Bake for about 40 mins or till set completely.

Pumpkin Pie II

27

AMERICAN

Apple Pie

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 278 kcal Fat 11.8 g Carbohydrates 43.5g Protein 1.6 g Cholesterol 31 mg Sodium 83 mg

Ingredients 4 C. thinly sliced apples 1/4 C. orange juice 3/4 C. all-purpose flour 1 C. white sugar

1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 pinch salt 1/2 C. butter

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a 9-inch pie dish. 2. Arrange the apple slices in the bottom of the prepared pie dish evenly and drizzle with the orange juice. 3. In a bowl, mix together the remaining ingredients except the butter. 4. With a pastry cutter, cut the butter in the flour mixture and mix till a coarse crumb forms. 5. Place the crumb mixture over the apple slices evenly and cook everything in the oven for about 45 mins. 6. Serve warm..

28

American Apple PieI

Easiest

Apple Crisp

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 361 kcal Fat 15.6 g Carbohydrates 55.7g Protein 2g Cholesterol 41 mg Sodium 110 mg

Ingredients 4 C. apples - peeled, cored, and sliced 1 tsp ground cinnamon 1 C. white sugar 3/4 C. all-purpose flour 1/2 C. cold butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease an 8x8-inch casserole dish. 2. Place the apple slices in the bottom of the prepared baking dish evenly. 3. Sprinkle with the cinnamon and drizzle with the water evenly. 4. In a bowl, mix together the sugar and flour. 5. With a pastry cutter, cut the butter and mix till a crumbly mixture forms. 6. Place the mixture over the apple slices evenly and cook everything in the oven for about 30-40 mins..

Easiest Apple Crisp

29

ELEGANT APPLE

& Cheddar Stuffed Chicken Breast

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 139 kcal Fat 5.1 g Carbohydrates 4.9g Protein 15 g Cholesterol 46 mg Sodium 120 mg

Ingredients 2 skinless, boneless chicken breasts 1/2 C. chopped apple 2 tbsp shredded Cheddar cheese 1 tbsp Italian-style dried bread crumbs 1 tbsp butter 1/4 C. dry white wine

1/4 C. water 1 tbsp water 1 1/2 tsp cornstarch 1 tbsp chopped fresh parsley, for garnish

Directions 1. In a bowl, mix together the apple, breadcrumbs and cheese. 2. Place the chicken breasts between 2 sheets of wax paper and with a meat mallet, flatten to 1/4-inch thickness. 3. Place the mixture in the center of the chicken breasts evenly. 4. Roll each breast around the filling and secure with the toothpicks. 5. In a large skillet, melt the butter on medium heat and cook the chicken breasts till browned completely. 6. Add the wine and 1/4 C. of the water and simmer, covered for about 15-20 mins. 7. Transfer the chicken breasts onto a plate. 8. In a bowl, mix together the cornstarch and the remaining water. 9. Add the cornstarch mixture in the skillet with juices and cook till the gravy becomes thick. 10. Pour the gravy over the chicken breasts and serve with a garnishing of parsley.

32

Elegant Apple & Cheddar Stuffed Chicken BreastI

Loaded

Mashed Potatoes

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 430 kcal Fat 17 g Carbohydrates 61.2g Protein 10.8 g Cholesterol 43 mg Sodium 766 mg

Ingredients 7 large potatoes, peeled and cubed 1 (10 oz.) package frozen chopped spinach, thawed and drained 1 C. sour cream 1/4 C. butter

2 tbsps chopped green onions 2 tsps salt 1/4 tsp black pepper 1 C. shredded Cheddar cheese

Directions 1. Coat a baking dish with oil then set your oven to 400 degrees before doing anything else. 2. Get your potatoes boiling in water and salt for 17 mins then remove the liquids and begin to partially mash the potatoes in a bowl. 3. Add in: the pepper, spinach, salt, sour cream, green onions, and butter. 4. Fully mash the potatoes until everything is smooth then spread the mix into the baking dish. 5. Cook the spuds in the oven for 17 mins then lay your cheese over everything. Let the potatoes cook for 7 more mins. 6. Enjoy.

Loaded Mashed Potatoes

33

CLASSICAL

Baked Beans from Boston

Prep Time: 30 mins Total Time: 5 hr Servings per Recipe: 6 Calories 382 kcal Fat 6.3 g Carbohydrates 63.1g Protein 20.7 g Cholesterol 14 mg Sodium 1320 mg

Ingredients 2 C. navy beans, soaked in a large bowl of water for overnight 1 onion, chopped finely 1/2 lb turkey bacon, chopped 1/2 C. ketchup 1/4 C. brown sugar

3 tbsps molasses 1 tbsp Worcestershire sauce 1/4 tsp dry mustard Salt and freshly ground black pepper, to taste

Directions 1. In a large pan, add the beans and soaked water. 2. Get everything boiling on high heat. 3. Reduce the heat to medium-low. Cover and simmer for about 1-2 hours or till tender enough. 4. Drain well and reserve the liquid into a bowl. 5. Now preheat the oven 325 degrees F. 6. In a bowl, mix together the onion and bacon. Place the beans in the bottom of a casserole dish. 7. Place the bacon mixture over the beans evenly. 8. In a pan, mix together the remaining ingredients with medium heat. 9. Bring to a boil, stirring continuously. Place the molasses mixture over the beans evenly. 10. Place enough reserved cooking liquid to cover the beans. 11. With a lid, cover, the casserole dish. Bake everything for about 3-4 hours. 12. Half way through cooking uncover the casserole dish. 34

Classical Baked Beans from Boston

Clam

Chowder

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 396 kcal Fat 22.5 g Carbohydrates 24g Protein 24.1 g Cholesterol 101 mg Sodium 706 mg

Ingredients 4 turkey bacon slices, chopped 1 1/2 C. onion, chopped 4 C. potatoes, peeled and cubed 1 1/2 C. water Salt and freshly ground black pepper, to taste

3 tbsps butter 3 C. half-and-half 2 (10-oz.) cans minced clams, drained, reserving 1/2 C. of liquid

Directions 1. Heat a large nonstick soup pan on medium-high heat. 2. Add the bacon and cook for about 8-10 minutes. 3. Transfer the bacon into a bowl, leaving the fats in pan. 4. Add the onion and sauté for about 4-5 minutes with medium heat. 5. Add the potatoes and water and bring to a boil. 6. Cook, uncovered for about 15 minutes or till tender enough. 7. Stir in the butter and half-and-half. 8. Add clams with reserved liquid and stir to combine. 9. Cook, stirring occasionally, for about 5 minutes. 10. Serve hot with a topping of bacon.

Clam Chowder

35

NO BAKE

Turkey

Prep Time: 15 mins Total Time: 8 hr 25 mins Servings per Recipe: 12 Calories 382 Fat 15.6g Cholesterol 139mg Sodium 379mg Carbohydrates 2.6g Protein 54.2g

Ingredients 5 turkey bacon slices 1 (5½ lb.) bone-in skinless turkey breast ½ tsp garlic powder 1 tbsp Worcestershire sauce

2 tbsp all-purpose flour 1 tsp dried sage, crushed 1 (10½ oz.) can turkey gravy

Directions 1. 2. 3. 4. 5. 6. 7. 8.

36

Heat a large nonstick skillet on medium-high heat. Add bacon and cook for about 8-10 mins. Grease a slow cooker. Arrange turkey breast in the bottom of prepared slow cooker. Sprinkle with garlic powder evenly. In a large bowl, add cooked bacon and remaining ingredients and mix till well combined. Place the bacon mixture over turkey evenly. Set the slow cooker on Low. Cover and cook for about 8 hrs..

No Bake Turkey

Ginger

Turkey

Prep Time: 30 mins Total Time: 4 hr 55 mins Servings per Recipe: 30 Calories 591 Fat 28.8g Cholesterol 211mg Sodium 301mg Carbohydrates 10.9g Protein 68.2

Ingredients 1 C. apricot preserves 1 C. apricot nectar 1 tbsp honey 2 tbsp fresh ginger root, minced 3 tbsp plus ½ tsp fresh sage, chopped ¾ C. plus 2 tbsp unsalted butter, softened and divided 1½ tsp salt 1 tsp freshly ground black pepper

6 oz. shallots, sliced thinly 3 onions, sliced thinly 1 (22 lb.) whole turkey, pat dried 1 tsp fresh thyme, chopped 2 C. reduced-sodium chicken broth

Directions 1. Set your oven to 400 degrees F. Arrange a rack in the lowest third portion of the oven. Place a rack in a large roasting pan. 2. In a pan, add apricot preserves, nectar, honey and ginger root on high heat. 3. Bring to a boil and reduce the heat to medium-low. 4. Simmer for about 15 mins or till thickened. Remove from heat and keep aside. 5. Meanwhile in a bowl, mix together 3 tablespoon of sage, ¾ cup of butter, salt and black pepper. Keep aside.In a pan, melt remaining 2 tablespoons of butter on medium heat. 6. Add shallots and onions and sauté for about 20 mins. 7. Sprinkle the turkey with salt and black pepper generously. 8. Arrange the turkey, breast side up on rack in roasting pan. 9. With a spatula, loosen the skin over each side of breastbone. Ginger Turkey

37

10. Coat the turkey with apricot glaze underneath the loosened skin and all over the skin generously. 11. With a kitchen twine, tie the both legs together at the bottom. 12. Roast for about 30 mins. Now, set the oven to 325 degrees F. 13. Roast for 1½ hrs, coating with pan juices occasionally. 14. Now, cover the turkey with a large foil paper. Roast for about 45 mins. 15. Add 1 cup of broth, thyme and remaining sage in the roasting pan. 16. Roast for about 15 mins. Remove the foil paper and coat the turkey with ½ cup of apricot glaze. 17. Roast for 40 mins, coating with glaze occasionally. 18. Transfer the turkey in a large serving platter and keep aside for about 30 mins before serving. 19. In a cup, strain the roasting pan juices. Discard the fats from juice. 20. In a blender, add 1 cup of pan juices and onion mixture and pulse till smooth. 21. Now, transfer the pureed mixture in a pan on medium heat. Add remaining broth if required. 22. Bring to a boil and cook for about 5 mins, removing the foam from top. 23. Stir in salt and black prepper and remove from heat. 24. Serve the turkey with gravy..

38

Honey

Turkey

Prep Time: 15 mins Total Time: 3 hr Servings per Recipe: 16 Calories 647 Fat 28.8g Cholesterol 228mg Sodium 776mg Carbohydrates 25.3g Protein 68.9g

Ingredients 2 tbsp fresh sage, chopped 2 tbsp fresh basil, chopped 2 tbsp vegetable oil 2 tbsp celery salt 2 tbsp freshly ground black pepper

1 (12 lb.) whole turkey, giblets and neck removed and pat dried 1 (12 oz.) jar honey ½ lb. mesquite wood chips, soaked in water

Directions 1. Set your grill for high heat. 2. In a bowl, mix together herbs, oil, celery salt and black pepper. 3. In a large roasting pan, arrange turkey, breast size down. 4. Coat the turkey with herb mixture generously. 5. Cover the turkey with foil paper. 6. Arrange the roasting pan over grill. Throw a handful of the soaked wood chips on fire. 7. Cover the grill with lid and cook for about 1 hrs. 8. Uncover the grill. Remove the foil and coat the turkey with half of honey. 9. Again, cover the turkey with foil paper. Throw about 2 hands full of soaked wood chips on fire. 10. Cover the grill with lid and cook for about 1- 1½ hrs. 11. Now, uncover the grill. Remove the foil paper and coat turkey with remaining honey. 12. Now, place turkey, breast side up. Cook, uncovered for about 15 mins. 13. Remove from grill and keep aside for 15 mins before serving.. Honey Turkey

39

GRILLED

Turkey

Prep Time: 15 mins Total Time: 4 hr 25 mins Servings per Recipe: 18 Calories 461 Fat 21.4g Cholesterol 179mg Sodium 508mg Carbohydrates 1g Protein 61.7g

Ingredients 1 (12 lb.) whole turkey, giblets and neck removed and pat dried ½ tsp fresh parsley, chopped 2 tsp onion powder 2 tsp garlic powder

1 tsp poultry seasoning 1 tsp paprika 3 tbsp chicken bouillon powder 2 C. water

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

42

Set your grill for indirect medium heat. Grease the grill grate. Arrange the turkey onto grill grate. Sear for about 5 mins per side. Now, transfer the turkey in a large roasting pan, breast size down. In a bowl, mix together remaining ingredients. Pour the spice mixture over turkey evenly. Cover with a foil paper tightly. Cook for about 3-4 hrs. Remove from grill and keep aside for 15 mins before serving..

Grilled Turkey

Fruit-Filled Turkey

Prep Time: 20 mins Total Time: 4 hr 20 mins Servings per Recipe: 18 Calories 883 Fat 50.9g Cholesterol 326mg Sodium 666mg Carbohydrates 3.6g Protein 96g

Ingredients 1 (18 lb.) whole turkey, giblets and neck removed and pat dried 1 orange, peeled and poked 1 apple, cored and poked 1 large carrot, peeled 1 celery stalk

1 medium onion, peeled ¼ C. vegetable oil 1 tsp soul food seasoning 1 tsp salt 1 tsp freshly ground black pepper 1 lb. smoked turkey bacon slices

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F. stuff the cavity of turkey with fruit and vegetables. Coat the inside and outside of turkey with oil. Sprinkle with foul seasoning, salt and black pepper. Now, place the turkey in a large oven bag. Arrange the oven bag in a large roasting pan, breast side up. Place bacon strips on top evenly. Roast for about 4 hrs. Remove from oven and keep aside for 15 mins before serving. Note: you can use pan juices in a gravy of your choice..

Fruit-Filled Turkey

43

THANKSGIVING

Quinoa

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 3 Calories 227 Fat 11.1g Cholesterol 0mg Sodium 195mg Carbohydrates 27.3g Protein 5.2g

Ingredients 2 tbsp olive oil 1 small onion, chopped 2 carrots, peeled and sliced 1 celery stalk, chopped 1 garlic clove, minced ½ C. dried quinoa

1 C. vegetable broth 1 tsp ground turmeric ¼ tsp dried basil, crushed Salt, to taste 1 tsp fresh lime juice

Directions 1. 2. 3. 4. 5. 6.

44

In a large pan, heat oil on medium heat. Add onion, carrot, celery and garlic and sauté for about 5 minutes. Stir in quinoa, broth, turmeric and basil and bring to a gentle boil Reduce the heat to low. Simmer, covered for about 25-30 minutes or till all the liquid is absorbed. Stir in salt and lime juice and remove from heat. Serve hot.

Thanksgiving Quinoa

Rice

& Carrots

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 160 Fat 2g Cholesterol 0mg Sodium 435mg Carbohydrates 31.4g Protein 3.6g

Ingredients 1 tbsp olive oil 2 large carrots, peeled and chopped 1 large onion, chopped 1 celery stalk, chopped 2 garlic cloves, minced

½ C. wild rice 3½ C. vegetable broth 1 C. long-grain white rice 2 tbsp fresh parsley, chopped

Directions 1. 2. 3. 4. 5. 6. 7.

In a large nonstick pan, heat oil on medium heat. Add carrots, onion, celery and garlic and sauté for about 5 minutes. Stir in wild rice and broth and bring to a gentle boil. Reduce the heat to low. Simmer, covered for about 25 minutes. Stir in white rice and simmer, covered for about 20 minutes. Stir in parsley and remove from heat. Serve hot..

Rice & Carrots

45

CORN

Bread II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 9 Calories 241 Fat 11.6g Cholesterol 46mg Sodium 289mg Carbohydrates 29.9g Protein 4.4g

Ingredients 1 C. cornmeal 1 C. all-purpose flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ¼ C. white sugar

1 egg, beaten lightly 1/3 C. milk 1 C. sour cream ¼ C. butter, melted

Directions 1. 2. 3. 4. 5. 6. 7.

46

Set your oven to 400 degrees F. Lightly, grease an 8-inch square baking pan. In a large bowl, mix together cornmeal, flour, baking soda, baking powder and salt. In another bowl, add white sugar, egg, milk, cream and butter and beat till well combined. Mix egg mixture into flour mixture completely. Place the bread mixture in prepared baking pan evenly. Bake for about 20-25 minutes or till a tooth pick inserted in the center of cake comes out clean. Serve warm.

Corn Bread II

Baked

Mac and Cheese

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 385 kcal Carbohydrates 30 g Cholesterol 60 mg Fat 21.8 g Protein 16.5 g Sodium 411 mg

Ingredients 1 3/4 cups elbow macaroni, uncooked 3 tbsps butter or margarine 2 tbsps flour 2 cups milk 2 cups sharp cheddar cheese

3 slices cooked and crumbled turkey bacon

Directions 1. 2. 3. 4.

Set your oven at 350 degrees F and also put some oil on the baking dish. Cook pasta in boiling salty water for about 8 minutes before draining it with the help of a colander. Cook flour in hot butter before adding milk, while stirring continuously for 5 minutes. Now add cheese before cooking all this for another 5 minutes or until you see that the sauce is thick enough. 5. Add this sauce over macaroni and bacon before pouring this into the prepared dish. 6. Bake this in the preheated oven for about 30 minutes or until the top begins to turn brown.

Baked Mac and Cheese

47

MIXED

Mashed Potatoes

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 8 Calories 213 kcal Fat 6.5 g Carbohydrates 35.7g Protein 4.3 g Cholesterol 17 mg Sodium 519 mg

Ingredients 2 lbs russet potatoes, peeled and cut into cubes 1 lb sweet potatoes, peeled and cut into cubes 1 tbsp chicken bouillon granules 3/4 C. milk, warmed 1/4 C. butter 1 1/2 tbsps brown sugar

1 tsp salt 1/4 tsp ground white pepper 1/4 tsp allspice 1/8 tsp ground nutmeg

Directions 1. 2. 3. 4. 5. 6.

48

Get both types of potatoes boiling in water with the bouillon. Once the potatoes are boiling, set the heat to medium and continue to cook them for 22 mins. Now remove all the liquids and mash the potatoes partially. Add in: the nutmeg, milk, allspice, butter, pepper, brown sugar, and salt. Begin to mash the potatoes again until everything is smooth. Enjoy.

Mixed Mashed PotatoesI

Creamy

Broccoli Bake

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 387 kcal Fat 34.1 g Carbohydrates 9.5g Protein 11.3 g Cholesterol 63 mg Sodium 619 mg

Ingredients 1 (10.75 oz.) can condensed cream of mushroom soup 1 C. mayonnaise 1 egg, beaten 1/4 C. finely chopped onion 3 (10 oz.) packages frozen chopped broccoli 8 oz. shredded sharp Cheddar cheese salt to taste

ground black pepper to taste 2 pinches paprika

Directions 1. Coat a casserole dish with butter or oil and then set your oven to 350 degrees before doing anything else. 2. Get a bowl, mix: onions, soup, eggs, and mayo. Combine in your broccoli with the mix and stir to coat the florets. 3. Add your cheese and layer the contents evenly throughout your casserole dish. Top with salt, paprika, and pepper. 4. Cook in the oven for 50 mins. 5. Enjoy after letting the casserole sit for 10 mins.

Creamy Broccoli Bake

49

PARMESAN

Risotto

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 357 kcal Fat 8.7 g Carbohydrates 53.4g Protein 11.1 g Cholesterol 8 mg Sodium 355 mg

Ingredients 20 fresh asparagus spears, trimmed 4 C. low-sodium chicken broth 2 tbsps olive oil 1 small onion, diced 1 stalk celery, diced 1/4 tsp salt 1/4 tsp ground black pepper1 clove garlic, minced

1 C. arborio rice 1/2 C. dry white wine 1/4 C. freshly grated Parmesan cheese 2 tbsps lemon juice 1/2 tsp lemon zest

Directions 1. 2. 3. 4.

With a steamer insert, steam your asparagus for 7 mins, with 2 inches of water. Now slice the spears into bite sized pieces. Get your broth boiling in a large pot and then lower the heat for a light simmer. Get a frying pan and stir fry your celery and onions for 6 mins in olive oil and then add in the rice and garlic and continue cooking for 6 more mins. 5. Now add in the wine and cook for 6 more mins. 6. Create a risotto by adding 1 ladle of simmering broth to the rice. 7. Let it absorb into the rice and then add another ladle full. 8. While adding the broth stir the contents. Once you have added the broth let everything cook for 20 mins then pour in your asparagus. 9. Shut the heat and add your lemon juice, parmesan, and zest. 10. Enjoy. 52

Parmesan Risotto

Roasted

Asparagus

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 123 kcal Fat 10.8 g Carbohydrates 5.2g Protein 3.3 g Cholesterol 2 mg Sodium < 471 mg

Ingredients 1 bunch thin asparagus spears, trimmed 3 tbsps olive oil 1 1/2 tbsps grated Parmesan cheese (optional) 1 clove garlic, minced (optional) 1 tsp sea salt

1/2 tsp ground black pepper 1 tbsp lemon juice (optional)

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 425 degrees before doing anything else. Get a bowl and combine the olive oil with the asparagus. Then add in: pepper, parmesan, salt, and garlic. Evenly distribute the spears in a casserole dish and then roast everything the oven for 17 mins. After the roasting time has elapsed top the contents with lemon juice. Enjoy.

Roasted Asparagus

53

BROCCOLI

and Cheddar Quinoa

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 299 kcal Fat 12.3 g Carbohydrates 32.9g Protein 14.8 g Cholesterol 30 mg Sodium 491 mg

Ingredients 2 C. chopped broccoli 1 3/4 C. vegetable broth 1 C. quinoa 1 C. shredded Cheddar cheese

salt and ground black pepper to taste

Directions 1. 2. 3. 4.

Boil, in a big pot: quinoa, broccoli, and broth. Once boiling place a lid on the pot and lower the heat. Let the quinoa gently boil for 17 mins. Then add your cheese. Cook everything for 4 more mins until the cheese is melted and then add your preferred amount of pepper and salt. 5. Enjoy.

54

Broccoli and Cheddar Quinoa

Holiday

Quinoa

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 3 Calories 303 kcal Fat 17.1 g Carbohydrates 33g Protein 6.2 g Cholesterol 0 mg Sodium 506 mg

Ingredients 1/2 C. quinoa, rinsed and drained 1 C. cold water 1/4 tsp salt 3 tbsps olive oil 1 celery rib, chopped 1 small onion, chopped 1 carrot, chopped 1 clove garlic, minced 8 almonds, coarsely chopped

1 small tomato, seeded and chopped 2 tbsps raisins 1/8 tsp salt 1/8 tsp ground black pepper 1/8 tsp dried thyme 1/8 tsp dried oregano 1 pinch coarse sea salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Boil: salt, water, and quinoa. Once boiling place a lid on the pot, lower the heat, and let the contents lightly boil for 17 mins. Simultaneously stir fry the following, in olive oil, for 8 mins: garlic, celery, carrots, and onions. Now add in: thyme, almond, oregano, tomatoes, pepper, salt, and raisins. Cook the seasoned mix for 2 more mins. Once the quinoa is finished stir it with a fork and then pour the quinoa into the carrot mix. For 1 min stir fry the new mix to get the veggies evenly distributed throughout the quinoa. When serving the quinoa top with some more sea salt. Enjoy.

Holiday Quinoa

55

SIMPLY

Sautéed Broccoli

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 6 Calories 61 kcal Fat 3.8 g Carbohydrates 5.6g Protein 3.2 g Cholesterol 0 mg Sodium 27 mg

Ingredients 1 (16 oz.) package frozen broccoli, thawed, cleaned, dried 1 tbsp olive oil 1/2 tsp crushed red pepper flakes

salt, to taste

Directions 1. Add your pepper flakes to your olive oil and let the mix cook for 60 secs then add in the broccoli and let it cook for 6 mins. 2. After the broccoli has cooked add your salt then serve. 3. Enjoy.

56

Simply Sautéed Broccoli

Caesar

Parmesan Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 291 kcal Carbohydrates 32.6 g Cholesterol 6 mg Fat 14.6 g Protein 8.5 g Sodium 728 mg

Ingredients 1 (16 ounce) package rotini pasta 1 cup Italian-style salad dressing 1 cup creamy Caesar salad dressing 1 cup grated Parmesan cheese

1 red bell pepper, diced 1 green bell pepper, chopped 1 red onion, diced

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Mix pasta, red bell pepper, Italian salad dressing, Caesar dressing, Parmesan cheese, green bell pepper and red onion very thoroughly before refrigerating for a few hours. 3. Serve.

Caesar Parmesan Pasta Salad

57

HEALTHY

Pasta Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 12 Calories 289 kcal Carbohydrates 34.6 g Cholesterol 8 mg Fat 13.9 g Protein 10 g Sodium 764 mg

Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (16 ounce) bottle Italian salad dressing 2 cucumbers, chopped 6 tomatoes, chopped

1 bunch green onions, chopped 4 ounces grated Parmesan cheese 1 tbsp Italian seasoning

Directions 1. Cook pasta in salty boiling water for about 10 minutes until tender before draining it. 2. Coat a mixture of pasta, green onions, cucumbers and tomatoes with a mixture of parmesan cheese and Italian seasoning very thoroughly before refrigerating it covered for a few hours. 3. Serve.

58

Healthy Pasta Salad

Easy Irish Style Corned Beef

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 434 kcal Fat 8.8 g Carbohydrates 66.2g Protein 23.3 g Cholesterol 48 mg Sodium 718 mg

Ingredients 6 large potatoes, peeled and diced 1 (12 oz.) can corned beef, cut into chunks 1 medium onion, diced

1 C. beef broth

Directions 1. Add the following to a frying pan with medium heat: broth, potatoes, onions, and corned beef. 2. Place a lid on the pan and let the contents lightly boil until the potatoes are soft and no liquid remains. 3. Combine all the ingredients with a wooden spoon and enjoy.

Easy Irish Style Corned Beef

59

STEWED

Cabbage

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 6 Calories 66 kcal Fat 1.7 g Carbohydrates 11.8g Protein 2.9 g Cholesterol 5 mg Sodium 449 mg

Ingredients 2 tsps butter 1 (15 oz.) can chicken broth 1 head cabbage, cored and coarsely diced 1 pinch salt and pepper to taste

Directions 1. Boil your broth and butter in a pan and once boiling add in your cabbage. Lower the heat and then place a lid on the pan. Let the cabbage cook for 50 mins. Stir the contents every 10 mins. Add your pepper and salt. 2. Enjoy hot.

62

Stewed Cabbage

Buttered

Roasted Turkey

Prep Time: 30 mins Total Time: 4 hrs 30 mins Servings per Recipe: 24 Calories 663 kcal Fat 33.8 g Carbohydrates 13.7g Protein 72.2 g Cholesterol 1211 mg Sodium 710 mg

Ingredients 1 (18 lb) whole turkey 1/2 C. unsalted butter, softened salt and freshly ground black pepper to taste

1 1/2 quarts turkey stock 8 C. prepared stuffing

Directions 1. Set your oven to 325 degrees F before doing anything else and arrange the rack in the lowest position of the oven. Now arrange a rack into a large roasting pan. Remove the neck and giblets from the turkey and then rinse and pat dry the turkey completely. 2. Arrange the turkey, breast side up over the rack in the roasting pan and stuff the body cavity with stuffing loosely. 3. Coat the skin of the turkey with the butter evenly and sprinkle with the salt and black pepper. 4. Cover the turkey with foil and place 2 C. of the broth in the roasting pan. 5. Roast for about 2 1/2 hours, basting and adding 1-2 C. of the broth after every 30 minutes. 6. Remove the foil paper and cook for 1 1/2 hours more. 7. Place the turkey onto a large cutting board for about 20-30 minutes before slicing.

Buttered Roasted Turkey

63

TANGY

Swordfish

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 258 kcal Fat 12.3 g Carbohydrates 5.6g Protein 27.6 g Cholesterol 52 mg Sodium 708 mg

Ingredients 4 cloves garlic 1/3 C. white wine 1/4 C. lemon juice 2 tbsps soy sauce 2 tbsps olive oil 1 tbsp poultry seasoning 1/4 tsp salt

1/8 tsp pepper 4 swordfish steaks 1 tbsp chopped fresh parsley 4 slices lemon, for garnish

Directions 1. In a large glass baking dish, mix together all the ingredients except the steaks, parsley and lemon slices. 2. Add the swordfish sticks and coat it with the mixture generously and refrigerate for at least 1 hour, stirring occasionally. 3. Set your outdoor grill to high heat and grease the grill grate. 4. Cook on the grill for about 10-12 minutes, flipping once half way. 5. Serve with a garnishing of parsley and lemon wedges.

64

Tangy Swordfish

Cloves

and Ginger Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 24 Calories 143 kcal Carbohydrates 21.1 g Cholesterol 8 mg Fat 6g Protein 1.6 g Sodium 147 mg

Ingredients 2 1/4 C. all-purpose flour 2 tsps ground ginger 1 tsp baking soda 3/4 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp salt 3/4 C. margarine, softened

1 C. white sugar 1 egg 1 tbsp water 1/4 C. molasses 2 tbsps white sugar

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of cream, margarine, egg, molasses and water before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

Cloves and Ginger Cookies

65

CLOVES

and Oatmeal Cookies

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 36 Calories 144 kcal Carbohydrates 20.6 g Cholesterol 17 mg Fat 6.3 g Protein 1.9 g Sodium 92 mg

Ingredients 1/2 C. butter, softened 1/2 C. butter flavored shortening 1 C. packed light brown sugar 1/2 C. white sugar 2 eggs 1 tsp vanilla extract 1 1/2 C. all-purpose flour

1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp salt 3 C. rolled oats 1 C. raisins

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, cloves, cinnamon, baking soda and salt into a mixture of butter, eggs, butter flavored shortening, brown sugar, white sugar and vanilla before stirring in some oats and raisins. 3. Pour spoonfuls of this mixture with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 12 minutes. 5. Cool it down. 6. Serve.

66

Cloves and Oatmeal Cookies

Oatmeal

and Cinnamon Cookies

Prep Time: 10 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 218 kcal Carbohydrates 32.3 g Cholesterol 36 mg Fat 8.8 g Protein 3g Sodium 213 mg

Ingredients 1 C. butter, softened 1 C. white sugar 1 C. packed brown sugar 2 eggs 1 tsp vanilla extract 2 C. all-purpose flour 1 tsp baking soda

1 tsp salt 1 1/2 tsps ground cinnamon 3 C. quick cooking oats

Directions 1. Set your oven at 350 degrees F before doing anything else. 2. Add a mixture of flour, salt, baking soda and cinnamon into a mixture of butter, vanilla, eggs, sugar and brown sugar before stirring in oats and forming balls out of this dough. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. Serve.

Oatmeal and Cinnamon Cookies

67

CLOVES

and Molasses Cookies

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 24 Calories 120 kcal Carbohydrates 18.6 g Cholesterol 6 mg Fat 4.7 g Protein 1.1 g Sodium 179 mg

Ingredients 3/4 C. margarine, melted 1 C. white sugar 1 egg 1/4 C. molasses 2 C. all-purpose flour 2 tsps baking soda 1/2 tsp salt

1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/2 C. white sugar

Directions 1. Set your oven at 375 degrees F before doing anything else. 2. Add a mixture of flour, ginger, salt, baking soda, cloves and cinnamon into a mixture of melted margarine, egg, molasses and sugar before forming small sized balls out of it and rolling them in sugar. 3. Place these balls with some distance on a baking sheet. 4. Bake everything in the preheated oven for about 10 minutes. 5. Cool it down. 6. Serve.

68

Cloves and Molasses Cookies

Old-Fashioned Dumplings

Prep Time: 2 hrs Total Time: 2 hrs 45 mins Servings per Recipe: 8 Calories 425.9 Fat 14.7g Cholesterol 59.1mg Sodium 630.5mg Carbohydrates 55.1g Protein 17.3g

Ingredients Dough 1 egg 4 C. flour 1/2 tsp salt 1 1/4 C. water 1/2 C. milk Filling potato, peeled and cubed

1 (13 1/4 oz.) packages medium cheese, shredded 2 medium onions, chopped and cooked 1 tbsp butter 1 tsp white pepper salt

Directions 1. For the dough in a large bowl, mix together the egg, milk and water. 2. Slowly, add the flour and mix till well combined and a dough forms. 3. Place the dough onto a floured surface and knead till an elastic dough forms. 4. With a plastic wrap, cover the dough and keep in the warm place for about 1-2 hours. 5. Place the dough onto a floured surface and roll like a pasta crust. 6. For filling in a large pan of boiling water, cook the potatoes till tender enough. 7. Drain well and transfer into a bowl. 8. In a skillet melt the butter and sauté the onion till tender. 9. Transfer the onion into the bowl with the potatoes. 10. Add the cheese, salt and black pepper and with a potato masher, mash the mixture completely. 11. Cut the crust in 2-inch circles and top with about 1 tsp of the filling. Old-Fashioned Dumplings

69

12. Fold the each crust in half and with your hands, pinch the edges 13. In a pan of salted boiling water, cook the dumplings for about 4-5 minute. 14. Through a colander, strain the dumplings and rinse under cold water. 15. Drain completely. 16. Serve hot with a topping of the sour cream.

70

Holiday Seasoned Brisket

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 809 kcal Fat 65.4 g Carbohydrates 112.9g Protein 39.6 g Cholesterol 164 mg Sodium 1593 mg

Ingredients 2 (11 oz.) cans whole tomatillos, drained 1 (7 oz.) can chipotle peppers in adobo sauce 1 (8 oz.) can tomato sauce 1 C. water 2 tsps salt 1 tsp brown sugar

2 tbsps olive oil 1 yellow onion, chopped 4 cloves garlic, chopped 1 (3 pound) beef brisket

Directions 1. In a food processor, add chipotle peppers, tomatillos, tomato sauce, brown sugar, water and salt and pulse till smooth. In a pressure cooker, heat oil on medium heat and sauté the onion and garlic for about 3 minutes. 2. Add the brisket and sear on both sides. 3. Stir in the chipotle mixture and bring to a boil. 4. Cover the pressure cooker with a lid and bring to medium pressure on high heat. 5. Reduce the heat to low and cook on medium pressure for about 1 hour and 15 minutes. 6. Turn off the heat and release the pressure by the method of natural release. 7. Serve the brisket with the pan sauce.

Holiday Seasoned Brisket

71

MUSHROOM

and Beef Skirt Steak

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 433 kcal Fat 20.4 g Carbohydrates 9.2g Protein 39.8 g Cholesterol 85 mg Sodium 453 mg

Ingredients 9 fluid oz. red wine 1 onion, diced 2 cloves garlic, diced 1 sprig fresh thyme 2 tbsps butter 1 1/2 lbs beef skirt steak, cut into cubes 1 tbsp all-purpose flour

1 C. beef stock salt and pepper to taste 9 oz. mixed wild mushrooms

Directions 1. Boil the following until 1/4 of it has evaporated: thyme, red wine, garlic, and onions. Then let it sit. 2. Stir fry your beef in butter until browned all over and then add it to the wet mix of wine. 3. Now add your flour to the same pan as the beef and with a low heat stir the mix until it gets slightly brown then slowly add your beef stock and keep stirring. 4. Get the contents boiling then add in your pepper and salt. Let this boil for 12 mins. 5. Now add your wine and beef to the flour mix and place a lid on the pan and let the mix cook for 47 mins with a low heat. Put the mushrooms over the beef and let the contents continue to lightly boil while covered. Enjoy.

72

Mushroom and Beef Skirt Steak

Apricot

Irish Beef

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 7 Calories 463 kcal Fat 24.3 g Carbohydrates 38.1g Protein 23.8 g Cholesterol 125 mg Sodium 1725 mg

Ingredients 4 1/2 lbs corned beef, rinsed 1 C. water 1 C. apricot preserves

1/4 C. brown sugar 2 tbsps soy sauce

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Fry your corned beef in a pan with nonstick spray for 2 mins. Then add in your water. 3. Place a lid on the pan or a covering of foil and cook it in the oven for 2 hrs. Then remove all the liquid. 4. Get a bowl, and mix: soy sauce, apricot preserves, and brown sugar. 5. Coat your beef with this mix. 6. Continue cooking the beef in the oven for 35 more mins. Baste the beef every 10 mins. 7. Cut the beef into pieces before serving, after it has cooled off a bit. 8. Enjoy.

Apricot Irish Beef

73

MUSHROOM

and Beef Pot Pie

Prep Time: 25 mins Total Time: 3 hrs Servings per Recipe: 6 Calories 500 kcal Fat 31.7 g Carbohydrates 28.6g Protein 21.8 g Cholesterol 77 mg Sodium 259 mg

Ingredients 3 tbsps olive oil, divided 1 lb cubed beef stew meat 2 slices turkey bacon, diced 1 white onion, diced 1 carrot, sliced 1/3 lb crimini mushrooms, sliced 1 clove garlic, crushed 1 tsp white sugar 1 1/2 tbsps all-purpose flour 1 C. Irish beer

1 1/4 C. beef stock 1/2 tsp ground thyme 2 bay leaves 1/2 tsp cornstarch, or as needed 1 tsp water 1 sheet frozen puff pastry, thawed 1 egg, beaten

Directions 1. Fry your beef in 2 tbsps of olive oil for 12 mins. Then place everything to the side. 2. Fry your bacon in 1 tbsp of olive oil for a few mins and then add in sugar, onions, garlic, mushrooms, and carrots. Stir fry everything for 16 mins until tender. 3. Add in your flour and mix evenly. Then slowly add in the stock and beer. 4. Once the stock and beer has been incorporated. Add the bay leaves, and thyme. 5. Get everything boiling then place a lid on the pan and lower the heat. 6. Let the contents lightly boil for 1 hr and 20 mins. 7. Then take off the lid and let everything keep boiling for 20 more mins to thicken the sauce. 8. Add your cornstarch and water and let everything simmer for 32 mins. 9. After 15 mins of simmering set your oven to 350 degrees before doing anything else. 74

Mushroom and Beef Pot Pie

10. Line a pie dish with puff pastry and fill the pie with the stew. 11. Cover the stew with more puff pastry. 12. Seal the edges with a utensil (large fork) and then cut some openings into the pie. Top with whisked eggs. Cook in the oven for 40 mins. 13. Enjoy.

75

SIMPLY

Meatloaf

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 265 kcal Carbohydrates 18.1 g Cholesterol 111 mg Fat 12.9 g Protein 18.7 g Sodium 496 mg

Ingredients 1 lb ground beef 1 1/2 C. rolled oats 1 can French onion soup

2 eggs, beaten

Directions 1. 2. 3. 4.

Set your oven to 375 degrees before doing anything else. Get a bowl, mix: beaten eggs, onion soup, oats, and beef. Put everything into your loaf pan. Bake for 1 hour and 20 mins. Ensure the internal temperature of the meat loaf 160 degrees before removing from oven. 5. Enjoy.

76

Simply Meatloaf

Simple Cream

of Meatball

Prep Time: 8 hrs Total Time: 9 hrs 15 mins Servings per Recipe: 7 Calories 427 kcal Carbohydrates 8.8 g Cholesterol 98 mg Fat 35.4 g Protein 17.2 g Sodium 962 mg

Ingredients 5 pounds Italian meatballs 1 (10.75 oz.) can condensed cream of mushroom soup 3/4 C. water

2 C. sour cream

Directions 1. Get a container and mix your sour cream, meatballs, water, and mushroom together. Place a lid on the container and place it in the frig for 8 hrs. 2. Now add everything to your slow cooker and cook for about 3 to 4 hours on medium until the meat is completely cooked.

Simple Cream of Meatball

77

HERBED

Dumplings

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 194 kcal Carbohydrates 16.3 g Cholesterol 35 mg Fat 6.9 g Protein 15.8 g Sodium 367 mg

Ingredients 1 1/2 cups all-purpose flour 1 tsp salt 1 tsp baking soda 2 tsps baking powder 1 tsp dried thyme

1 tsp dried parsley 1 tsp dried oregano 3 tbsps butter 3/4 cup milk

Directions 1. Combine flour, salt, baking powder, thyme, baking soda, parsley and oregano in a medium sized bowl before adding butter into it. 2. Mix it well and then add milk until you find it smooth. 3. Now using a tbsp, spoon into hot soup or stew and cook it for about 15 minutes before serving it.

78

Herbed Dumplings

Cucumber Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 99 kcal Fat 0.2 g Carbohydrates 24.9g Protein 1.1 g Cholesterol 0 mg Sodium 4 mg

Ingredients 4 cucumbers, thinly sliced 1 small white onion, thinly sliced 1 C. white vinegar 1/2 C. water 3/4 C. white sugar

1 tbsp dried dill, or to taste

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: onions and cucumbers. Now get the following boiling: sugar, water, and vinegar. Once the mix is boiling combine it with the onions and cucumbers. Stir the contents then add the dill and stir everything again. Place a covering of plastic around the bowl and put everything in the fridge until it all is chilled. Enjoy.

Cucumber Salad

79

POTATO

Dumplings

Prep Time: 15 mins Total Time:55 mins Servings per Recipe: 4 Calories 398 kcal Carbohydrates 88.3 g Cholesterol 0 mg Fat 0.6 g Protein 10.7 g Sodium 604 mg

Ingredients 4 large potatoes 1 cup all-purpose flour 1 tsp salt

Directions 1. Grate peeled potatoes with the help of a food processor and then add some salt and flour into it to form a dough. 2. Now place dumplings made with the help of a spoon into some boiling water. 3. Make sure that the dumplings aren’t sticking together in the first few minutes. 4. Now turn the heat down to low and cook these dumplings for the next 40 minutes. 5. Take them out and serve with melted butter or gravy of some kind.

82

Potato Dumplings

Caesar

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 384 kcal Fat 33.5 g Carbohydrates 16.3g Protein 5.8 g Cholesterol 18 mg Sodium 549 mg

Ingredients 6 cloves garlic, peeled 3/4 C. mayonnaise 5 anchovy fillets, minced 6 tbsps grated Parmesan cheese, divided 1 tsp Worcestershire sauce 1 tsp Dijon mustard 1 tbsp lemon juice

salt to taste ground black pepper to taste 1/4 C. olive oil 4 C. day-old bread, cubed 1 head romaine lettuce, torn into bite-size pieces

Directions 1. Dice 3 pieces of garlic and add them to a bowl with: Worcestershire, lemon juice, mayo, 2 tbsp parmesan, mustard, and anchovies. 2. Slice the rest of the garlic in quarters then stir fry them in hot oil until browned. Then place them to the side. 3. Add the bread pieces into the pot and brown them while stirring. 4. Top the bread with pepper and salt and place everything in a bowl. 5. Combine the following with the bread: parmesan, lettuce, and Worcestershire mix. 6. Enjoy.

Caesar

83

COUSCOUS

Salad

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 6 Calories 255 kcal Fat 5.9 g Carbohydrates 41.2g Protein 10.4 g Cholesterol < 1 mg Sodium < 565 mg

Ingredients 1 C. uncooked couscous 1 1/4 C. chicken broth 3 tbsps extra virgin olive oil 2 tbsps fresh lime juice 1 tsp red wine vinegar 1/2 tsp ground cumin 8 green onions, diced

1 red bell pepper, seeded and diced 1/4 C. diced fresh cilantro 1 C. frozen corn kernels, thawed 2 (15 oz.) cans black beans, drained salt and pepper to taste

Directions 1. Get your broth boiling, then add in the couscous. 2. Place a lid on the pot and let the contents sit for 7 mins. 3. Get a bowl, combine: beans, olive oil, corn, lime juice, cilantro, vinegar, red pepper, cumin, and green onions. 4. Toss the contents, then stir your couscous. 5. Add the couscous in with the beans and corn. Then stir the mix again. 6. Add some pepper and salt then place the contents in the fridge for 10 mins. 7. Enjoy.

84

Couscous Salad

Healthy

Holiday Rice

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 280 kcal Fat 16.1 g Carbohydrates 31g Protein 4.3 g Cholesterol 0 mg Sodium 210 mg

Ingredients 1 C. brown rice 2 tbsps margarine 1/4 C. finely diced onion 1/2 C. finely diced pecans 2 tbsps minced parsley

1/4 tsp dried basil 1/4 tsp ground ginger 1/4 tsp ground black pepper 1/4 tsp salt

Directions 1. Get a large pot and add your rice to it. Also add about two C. or water. Bring everything to a rolling boil. Then set the heat to low. Place a lid on the pot and cook the rice for 42 mins. Turn off the heat when the rice is tender. 2. Simultaneously while the rice is cooking fry the following in margarine: salt, onions, pepper, pecans, ginger, basil, and parsley. 3. Stir fry this mix until the onions are soft. 4. Add your seasoned onions and pecans to your brown rice and mix evenly. 5. Enjoy warm.

Healthy Holiday Rice

85

ROASTED

Turkey

Prep Time: 30 mins Total Time: 3 hrs 55 mins Servings per Recipe: 12 Calories 840 Fat 47.3g Cholesterol 292mg Sodium 1237mg Carbohydrates 7g Protein 93.5g

Ingredients For Turkey: 1/3 C. plus 1 tbsp vegetable oil ½ C. white vinegar ½ C. soy sauce 12 garlic cloves, peeled 1 tbsp dried oregano, crushed ½ C. ground cumin 3 tbsp paprika 1 tbsp smoked paprika 2 tbsp freshly ground black pepper 2 tsp kosher salt 1 (12 lb.) whole turkey, giblets and neck removed and pat dried

2 tsp water For Gravy: 2 tbsp fresh lime juice 1 C. chicken broth 1 (8-oz.) container crème fraiche ½ C. fresh cilantro, chopped 2 jalapeño peppers, stemmed and chopped Pinch of cayenne pepper Salt and freshly ground black pepper, to taste

Directions 1. In a blender, add 1/3 cup of oil, vinegar, soy sauce, garlic, oregano and spices and pulse till a thick and smooth paste forms. 2. Reserve ½ cup of paste in a cup and keep aside. 3. With a spatula, loosen the skin over each side of breastbone. 4. Coat the turkey with remaining paste underneath the loosened skin and all over the skin generously. 5. Keep in room temperature for at least 1 hrs. 6. Set your oven to 325 degrees F. Arrange a rack in large roasting pan. Fold a large piece of aluminum 86

Roasted Turkey

foil into a round shape and keep aside. 7. With a kitchen twine, tie the both legs together at the bottom. 8. Rub the cavity of turkey with ¼ cup of reserved paste. Sprinkle with salt generously. 9. Place turkey over rack in roasting pan. Roast for about 1½ hrs. 10. Tent the turkey breast with foil paper. Roast for 1¼ hrs. 11. Add remaining 1 tablespoon of oil and water in the cup with remaining paste and stir to combine. 12. Coat the legs, tops and sides of turkey with water mixture generously. 13. Roast for 30 mins further. 14. Transfer the turkey in a large serving platter and keep aside for about 20 mins before serving. 15. In a blender, add lime juice, broth, crème fraiche, jalapeño peppers and cilantro and pulse till smooth. 16. Remove excess fat from roasting pan and place on medium-high heat. 17. Stir in crème fraiche mixture. With a spatula, scrape the brown bits of pan in sauce mixture and bring to a boil. 18. Cook, stirring occasionally for about 10 mins. Stir in seasoning and remove from heat. 19. Serve turkey with gravy.

87

ROASTED

Turkey II

Prep Time: 30 mins Total Time: 5 hrs 5 mins Servings per Recipe: 20 Calories 584 Fat 29.3g Cholesterol 206mg Sodium 314mg Carbohydrates 10.5g Protein 65g

Ingredients For Turkey & Veggies: 1/3 C. pure maple syrup 2 C. apple cider ¾ C. butter 2½ tsp fresh lemon zest, grated finely 2 tbsp fresh marjoram, chopped and divided 2 tbsp fresh thyme, chopped and divided Salt and freshly ground black pepper, to taste 1 (14 lb.) whole turkey, giblets and neck removed and reserved 1 C. carrots, peeled and chopped roughly

1 C. celery stalk, chopped 2 C. onion, chopped 2 C. chicken broth For Gravy: Chicken broth, as required 3 tbsp all-purpose flour 2 tbsp apple brandy 1 bay leaf 1 tsp fresh thyme, chopped

Directions 1. In a pan, add maple syrup and apple cider on medium-high heat. 2. Bring to a boil and then cook, stirring occasionally for about 20 mins. 3. Remove from heat and immediately, add butter, lemon zest, half of fresh herbs, salt and black pepper and stir till butter is melted completely. 4. Cover and refrigerate to cool completely. 5. Set your oven to 375 degrees F. arrange an oven rack in the lowest third part of oven. 6. Arrange the turkey in a large roasting pan. 7. With a spatula, loosen the skin over each side of breastbone. 88

Roasted Turkey II

8. Remove the maple glaze from refrigerator. Reserve ¼ cup of glaze. 9. Coat the turkey with remaining glaze underneath the loosened skin and all over the skin generously. 10. With a kitchen twine, tie the both legs together at the bottom. 11. Place the vegetables and reserved giblets and neck around the turkey evenly. 12. Sprinkle the vegetables with remaining fresh herbs evenly. Add chicken broth evenly. 13. Roast for about 30 mins. Now, set the oven to 350 degrees F. 14. With a large foil paper loosely cover the turkey. Roast for about 3-4 hrs. 15. Transfer the turkey and vegetables in a large serving platter and keep aside for about 20 mins before serving. 16. In a cup, strain the roasting pan juices. Discard the fats from juice. 17. Pour enough chicken broth to make almost 3 cups of liquid mixture. 18. Now, transfer the liquid mixture in a pan on medium heat and bring to a boil. 19. Meanwhile add flour in the bowl of reserved maple mixture. 20. Add flour mixture in the pan, stirring continuously. 21. Stir in remaining ingredients. Cook for about 2-3 mins or thickens slightly.

89

ROASTED

Turkey III

Prep Time: 15 mins Total Time: 3 hrs 20 mins Servings per Recipe: 12 Calories 697 Fat 32.5g Cholesterol 264mg Sodium 390mg Carbohydrates 2.7g Protein 92g

Ingredients 1 (12 lb.) whole turkey, giblets and neck removed and pat dried 1 tbsp olive oil ¼ tsp salt ¼ tsp freshly ground black pepper 1 tsp dried thyme, crushed

1 tsp dried basil, crushed 3 tbsp fresh lemon juice 1 (26 oz.) chicken broth ¼ C. all-purpose flour

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F. Arrange the turkey, breast side up on rack in roasting pan. Coat the turkey with oil and sprinkle with salt and black pepper generously. With a kitchen twine, tie the both legs together at the bottom. In a bowl, mix together herbs, lemon juice, broth and some black pepper. Reserve 1¾ cups of broth mixture. 6. Place remaining broth mixture over turkey evenly. Roast for about 3 hrs, coating with the pan juices occasionally. 7. Transfer the turkey in a large serving platter and keep aside for about 30 mins before serving. 8. Discard the fats from pan juice. In a bowl, add flour and reserved broth mixture and mix till smooth. 9. Now, transfer the flour mixture in the roasting pan on medium heat. 10. Bring to a boil and cook for about 3-5 mins, scraping the bits from pan. 11. Serve the turkey with gravy. 90

Roasted Turkey III

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/