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THE CHEMISTRY AND ECONOMY OF SOUP-MAKING
Stock being the basis of all meat soups, and, also, of all the principal sauces, it is essential to the success of these culinary operations, to know the most complete and economical method of extracting, from a certain quantity of meat, the best possible stock or broth. The theory and philosophy of this process we will, therefore, explain, and then proceed to show the practical course to be adopted.
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Many of us have an inner baker inside us that loves to find new cookie recipes to try. But, where do you find new, tried and true, cookie recipes that your family will love? People are always looking for the newest versions of their favorite recipes to broaden their dinner choices. New crockpot recipes, new chicken recipes, even new fondue recipes are all searched for by those needing something a little different. Let's face it, we all want something different from time to time, right? There are many places to find free recipes for any of your needs. Going to the local library and obtaining a membership (most of the time this is free as well) is one way to do some research.
to Die For Recipes Article:
Ground Turkey Recipes
Our family has recently made the switch from ground beef to
ground turkey. With ground beef more than $2 a pound, we had
basically quit eating hamburger for quite some time. On a recent
trip to the grocery store I noticed that ground turkey was HALF
the price of ground beef, about $1 a pound. I decided to give it
a try, and our family loved the ground turkey. Honestly, you
can't even tell the difference in taste, and it is very low fat.
There is almost no fat to remove from your pan. Here are some
recipes our family adapted to our tastes:
Turkey Chili
1 tbsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1-2 tbsp. chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of black beans, drained
1 tsp. dried oregano
1 can corn (optional)
In a large soup pan, cook onion, pepper, celery, and turkey in
oil until turkey is cooked through. Add garlic and cook 1
minute. Add tomatoes, beans, and oregano, and stir well. Bring
to a boil, reduce heat and simmer partially covered for 20
minutes, stirring occasionally. Add corn and simmer for 10 more
minutes. Serves 6.
Turkey Lasagna
1 tbsp. vegetable oil
1 lb. ground turkey
1 clove garlic, chopped
1 cup onions, chopped
1 (14 1/2-oz.) can tomatoes, chopped, reserve liquid
1 (6-oz.) can tomato paste
2 1/2 tsp. Italian seasoning
8 uncooked lasagna noodles
1 (12-oz.) carton cottage or Ricotta cheese
3 cups mozzarella cheese, shredded
In a large skillet, cook onion, garlic, and turkey in oil until
turkey is cooked through. Add tomatoes with liquid, tomato
paste, and Italian seasoning. Bring to a boil, reduce heat and
simmer for 20 minutes, stirring occasionally.
Cook lasagna noodles according to directions on package.
Lightly grease 13x9x2-inch baking dish. Spoon 1/3 sauce in the
bottom of the baking dish. Top with 4 lasagna noodles. Spoon
cottage or Ricotta cheese over noodles. Sprinkle 2 cups
mozzarella cheese on top of cottage cheese. Spoon 1/3 sauce over
cheese, top with remaining noodles, and then spoon remaining
sauce over noodles. Top with remaining mozzarella cheese. Bake
at 350 degrees for 30 to 40 minutes. Serves 8.
Turkey Burgers
1 lb. fresh ground turkey
1/2 cup fresh bread crumbs
1/2 cup onion finely chopped
1/4 cup ketchup
1/2 lemon, juice of
1 tsp. Worcestershire sauce
1 tsp. soy sauce
Combine turkey, bread crumbs, and onion in a large mixing bowl.
In another bowl, stir together remaining ingredients. Using
hands, work sauce into turkey mixture. Form into 6 patties and
fry or grill. Serves 6.
Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, organizing tips, home
decorating, crafts, holiday hints, and more, visit Creative
Homemaking at http://www.creativehomemaking.com
Related To Die For News and Articles From ezinearticles.com
Sausage seasoning varies with the region and the country. Since sausages are preferred by some spicy or simply garlicky, you can imagine how various the sausage herb and spices blends can be. Every individual likes a certain flavor added to the meat and the flavor also varies with the style of cooking the meat. Generally speaking sausages are fired or grilled so perhaps people would be more inclined to use sausage seasoning that somewhat resembles that of barbecued meat. And it so happens that if you want to purchase a certain kind of sausage seasoning and you are in a foreign country, you might not find it on the store shelves. Instead you will find other brands that will reflect the local tendencies in cuisine. Thus the sausage seasoning is not of only one kind and another tendency nowadays is to combine whatever you are into in terms of flavors borrowing ideas from other cultures and cuisines all over the world.
Recipe for a delicious oyster stuffing, perfect for that Thanksgiving turkey, or maybe the Christmas goose. My friend said a couple of years ago "that's the best oyster dressing I have ever eaten. I hope you like it too! -- Frank
Sauces are unusual components of meals. Often they do not merit more than an afterthought as they are the natural cooking mediums of stews. Or they're made as an afterthought. Yet, in French-influenced cuisine a sauce is a central part of the culinary experience that adds to the meal itself. Here, two sauces are presented: one classic and one very modern.
Is your social calendar so packed with activities that you don't have time to cook? Try cooking Olive Garden Restaurant recipes - many only need 1/2 an hour to cook.
Are you wondering how you can use up all that leftover turkey? Are you looking for a new way to use it that will surprise your family? Try this Day After Hash! Surprise your family and/or friends at breakfast or brunch with this turkey hash.