1 turkey carcass
4 quarts water
3 large onions, chopped fine
3 stalk celery, chopped fine
2 large carrots, chopped fine
1/2 cup uncooked long grain rice
1 cup butter
1 1/2 cups all-purpose flour
1 pint half-and-half
3 cups diced cooked turkey
1/2 tsp. poultry seasoning if desired
1 tsp. salt
pepper to taste
In a large kettle, cook turkey carcass with water to make 3 quarts stock (I cook it with carrots, onions, celery and garlic with peppercorns and thyme). Strain stock, set aside.
In saucepan, combine onions, celery, carrots, rice and 1 quart of the stock. Cook for 20 minutes, set aside.
In a large soup kettle, melt butter. Blend in flour and heat until bubbly. Add half and half and remaining 2 quarts stock to butter/flour mixture gradually; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey and seasonings to taste. Heat slowly to serving temperature.
Yield 4-4.5 quarts
Saturday, November 26, 2011
Sunday, November 13, 2011
Spinach and Ricotta Quiche and Salad with Mustard Dressing
I found this recipe in Rachel Ray's magazine in one of those "Your Weeknight Meal Planner" tear out cookbooks and I finally tried it tonight. YUMMY!!!!! It was great because I had leftover ricotta cheese to use up from making lasagna last week. It was full of flavor and definitely a keeper in the Snider house! Oh - I'm posting as the recipe is given but I did change the dressing for the salad and it turned out great. I made it up as stated but it just tasted like olive oil and mustard so I added about a Tbsp. of lemon juice but then it was SO strong that I added about a teaspoon and a half of brown sugar and mixed it up well. That was perfect!!
Spinach and Ricotta Quiche
1 sheet (half of a 17.3 oz. pkg) frozen puff pastery, thawed (I used a refrigerated pie crust instead since I had it)
1/4 cup EVOO
6 cups (6 oz package) baby spinach
salt and pepper
1/4 lb. Italian sausage links, casings removed
4 eggs
1/2 cup heavy cream
1/2 8 oz. container ricotta cheese
1 1/2 tsp. grainy mustard
(I added 1 Tbsp. lemon juice and 1 1/2 tsp. brown sugar)
1 small head green leaf lettuce, torn into bite sized pieces
1. Preaheat oven to 400 degrees F. Press the puff pastry into a 9" glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans (or pie weights). Bake until golden, about 20 minutes. [I used the refrigerated pie crust and baked it for about 8 minutes). Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on but lower the temperature to 350 degrees.
2. Meanwhile, in a large skillet, heat 1 Tbsp. EVOO over medium-high heat. Add the spinach and cook, tossing, until wilted, about 1 minute. Season lightly with salt and then drain in a colander. Add 1 Tbsp. EVOO and add the sausage to the skillet; cook over medium-high heat, breaking up the meat with a spoon, until golden brown and cooked through - about 3-5 minutes.
3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta cheese and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes.
4. Meanwhile, in a salad bowl, whisk together the remaining 2 Tbsp. EVOO with the mustard [and lemon juice and brown sugar]; season with salt and pepper. Add the lettuce and toss. Serve with the quiche.
Spinach and Ricotta Quiche
1 sheet (half of a 17.3 oz. pkg) frozen puff pastery, thawed (I used a refrigerated pie crust instead since I had it)
1/4 cup EVOO
6 cups (6 oz package) baby spinach
salt and pepper
1/4 lb. Italian sausage links, casings removed
4 eggs
1/2 cup heavy cream
1/2 8 oz. container ricotta cheese
1 1/2 tsp. grainy mustard
(I added 1 Tbsp. lemon juice and 1 1/2 tsp. brown sugar)
1 small head green leaf lettuce, torn into bite sized pieces
1. Preaheat oven to 400 degrees F. Press the puff pastry into a 9" glass pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans (or pie weights). Bake until golden, about 20 minutes. [I used the refrigerated pie crust and baked it for about 8 minutes). Remove the parchment and beans; transfer the pan to a rack to cool. Leave the oven on but lower the temperature to 350 degrees.
2. Meanwhile, in a large skillet, heat 1 Tbsp. EVOO over medium-high heat. Add the spinach and cook, tossing, until wilted, about 1 minute. Season lightly with salt and then drain in a colander. Add 1 Tbsp. EVOO and add the sausage to the skillet; cook over medium-high heat, breaking up the meat with a spoon, until golden brown and cooked through - about 3-5 minutes.
3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta cheese and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes.
4. Meanwhile, in a salad bowl, whisk together the remaining 2 Tbsp. EVOO with the mustard [and lemon juice and brown sugar]; season with salt and pepper. Add the lettuce and toss. Serve with the quiche.
Thursday, November 10, 2011
Sandi's Pumpkin Muffins
On a forum I was on, this recipe had been passed around over and over again. It's simply wonderful!!!
Sandi's Pumpkin Muffins
3 cups sugar
1 cup oil
4 eggs
2 tsp. vanilla
3 1/2 cups flour
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
2/3 cup milk
1 3/4 cup canned pumpkin
Optional: 1 cup chopped nuts and/or 1 cup chocolate chips
Preheat oven to 350 degrees and either grease muffin tins or put in cupcake liners.
In a large bowl, mix together the sugar, oil, eggs and vanilla until combined. In a separate bowl, sift together the flour, salt, cinnamon, nutmeg and baking soda. In another bowl, mix together the milk and pumpkin. Add half of the dry ingredients to the sugar/oil/egg/vanilla mixture in the large bowl then add half of the milk/pumpkin mixture and combine. Add in the rest of both of the mixtures to the large bowl and combine well. Fold in the optional nuts/chocolate chips if you are using.
Fill the muffin tins 2/3 full with batter and bake for 20 minutes or until inserted cake tester comes out clean. Let cool on a rack.
Sandi's Pumpkin Muffins
3 cups sugar
1 cup oil
4 eggs
2 tsp. vanilla
3 1/2 cups flour
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
2/3 cup milk
1 3/4 cup canned pumpkin
Optional: 1 cup chopped nuts and/or 1 cup chocolate chips
Preheat oven to 350 degrees and either grease muffin tins or put in cupcake liners.
In a large bowl, mix together the sugar, oil, eggs and vanilla until combined. In a separate bowl, sift together the flour, salt, cinnamon, nutmeg and baking soda. In another bowl, mix together the milk and pumpkin. Add half of the dry ingredients to the sugar/oil/egg/vanilla mixture in the large bowl then add half of the milk/pumpkin mixture and combine. Add in the rest of both of the mixtures to the large bowl and combine well. Fold in the optional nuts/chocolate chips if you are using.
Fill the muffin tins 2/3 full with batter and bake for 20 minutes or until inserted cake tester comes out clean. Let cool on a rack.
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