Cranberry-Orange Roasted Turkey.

Cranberry-Orange Roasted Turkey. 

 Ingredients: 

• 3 teaspoons garlic powder
• 1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper
• 14-pound turkey 
• 1 medium orange 
• 16-ounce can whole-berry cranberry sauce 
• 3/4 cup reduced-sodium teriyaki sauce 
• 1/2 cup honey 
• 1/2 cup orange marmalade
• 2 tablespoons reduced-sodium soy sauce
• 4 springs fresh herbs, such as thyme, rosemary, parsley and sage 
• 2 medium yellow onions, cut into wedges 

Heat the oven to 325 degrees.

  In a small bowl, combine the garlic powder, salt and pepper. 

  With your fingers, carefully loosen the skin from the turkey breast. Spread half of the garlic powder mixture under the skin. Sprinkle the outside of the turkey with the remaining mixture. 

  Juice the orange, reserving the rind. In a large bowl, combine the orange juice, cranberry sauce, teriyaki sauce, honey, marmalade and soy sauce. Pour 3 1/2 cups of the mixture into another bowl, cover and refrigerate. 

  Rub the remaining cranberry sauce mixture under the turkey's skin. Use toothpicks to secure the skin to the underside of the breast. Place herb springs and the reserved orange rind in the cavity of the turkey. 

  Coat a roasting pan with cooking spray, then add the onions. Place the turkey on top of the onions. Bake, uncovered, for 3 to 3 1/2 hours, or until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches between 165 degrees and 170 degrees. If the turkey browns too quickly, cover loosely with foil. 

  Remove the turkey from the oven, cover with foil and let stand for 15 minutes before carving. 

  In a medium saucepan over medium heat, bring the reserved cranberry sauce mixture to a simmer. Serve the warmed sauce alongside the turkey. 

Servings: 8 to 10.

Steak.Mexican Style.

Steak.

This is a good recipe for those who like something a little different.

Ingredients:

• 3 tbsp olive oil, divided
• 1/2 cup minced onion 
• 2 large garlic cloves, minced 
• 1 (40.5 oz) can refried beans 
• 1 jalapeno pepper, minced 
• 1 (14.5 oz) can stewed tomatoes 
• 1 (8 oz) can tomato sauce 
• 1 (8-10 oz) rib eye steaks 
• 1/2 tsp ground cumin 
• salt and ground black pepper to taste
• cilantro, chopped (optional) 

   Heat 2 tbsp oil in large skillet. Cook onion and garlic until tender. Stir in beans. Simmer for 10 minutes. Keep warm. 

   Heat 1 tbsp oil in saucepan. Cook jalapeno until just tender. Add stewed tomatoes and tomato sauce. Heat until warmed through. 

   Combine cumin, salt and pepper; rub into steaks on both sides. Grill or broil to desired doneness. 

   To serve: On each plate, dollop beans, place steak on beans and drizzle sauce over steak.  Sprinkle with cilantro.

Christmas Apricot Glazed Turkey.

Apricot Glazed Turkey .

Apricot Glaze:

• 1 cup apricot nectar
• 1 cup apricot preserves 
• 2 tablespoons minced peeled fresh ginger 
• 1 tablespoon honey

 Herb Butter:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried 
• 3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage 
• 1 1/2 teaspoons salt 
• 1 teaspoon ground black pepper 

 Onion Mixture:

• 2 tablespoons (1/4 stick) unsalted butter
• 3 large onions (about 2 pounds), thinly sliced 
• 6 ounces shallots (about 6 large), thinly sliced  

• 1 21- to 22-pound turkey
• 1 14 1/2-ounce can (or more) low-salt chicken broth 
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried 
• 1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried 

 Gravy:

• 1 14 1/2-ounce can (about) low-salt chicken broth 

For Glaze: Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.

For Herb Butter: Blend all ingredients in small bowl. Set aside.

For Onion Mixture: Melt butter in heavy large skillet over medium heat. Add onions and shallots and salt. From Bon Appetit.

Packet Salmon.

Packet Salmon.

 Yield: 2 servings 

Ingredients:

• 4 scallions, trimmed, cut into 2-inch-long strips
• 1 medium carrot, peeled, cut into 2-inch-long thin strips 
• 1 small zucchini, trimmed and cut into 2-inch long strips 
• 10 oz. salmon fillet 
• 2 tsp. grainy mustard 
• 2 tbsp. white wine 

                                          

Preheat oven to 450 degrees F. Tear off a piece of aluminum foil about 2 feet long. Combine scallion, carrot and zucchini and place in center of foil.

Rub salmon with mustard and set on top of vegetables. Sprinkle with wine. Add salt and pepper to taste. Bring the edges of foil together and fold to seal packet well.Bake 15 min. Place vegetables over plate.  Cut the fish in two and top on vegetables. 

Pumpkin Soup.

Pumpkin Soup.

Here's a recipe for pumpkin soup that my family really enjoy. 

Ingredients:

• 3 c. low-fat chicken broth
• 1 cup heavy cream 
• 1 15 oz. can pumpkin (not pumpkin pie filling) 
• 3 packed tbsp. dark brown sugar 
• 1 tsp. ground cumin 
• 1/2 tsp. chili powder 
• 1/2 tsp. ground coriander 
• 1/8 tsp. ground nutmeg (fresh ground is best!) 
• 3/4 c. packed grated sharp cheddar 
• Parsley  

  Bring stock and cream to boil in heavy pot. Whisk in pumpkin, sugar, cumin, chili powder, coriander and nutmeg. 

   Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. 

  Ladle soup into bowls. Garnish each serving with cheddar cheese and parsley. 

Pecking Chicken.

Pecking Chicken.

Yield: 8 servings 

Ingredients: 

• 1 cup hoisin sauce
• 1/4 cup soy sauce - lite 
• 1/4 cup rice vinegar 
• 1/4 cup honey 
• 1 tbl grated peeled ginger root 
• 4 garlic cloves, minced 
• 2 lbs skinned, boned chicken breast halves 
• 1 tbl dark sesame oil, divided 
• 8 (8") flour tortillas - low fat 
• 1 cup sliced green onions 

Combine hoisin sauce, soy sauce, rice vinegar, honey, ginger root, garlic cloves  in bowl; stir well. Reserve 1 cup hoisin mixture; set aside.

Cut chicken diagonally across grain in thin slices. Add chicken to remaining sauce mixture in bowl; stir well. Cover & marinate in fridge up to 8 hours, stirring occasionally. Remove chicken from bowl; discard marinade.

Coat nonstick skillet with cooking spray; add 1 1/2 tsp oil; place over med-hi heat till hot. Add half of chicken; cook 5 min or till done. Remove chicken from skillet; set aside. Repeat with remaining oil & chicken.

Warm tortillas according to pkg. Spread 2 tbl reserved hoisin mixture down center of each tortilla. Arrange 1/8 of chicken slices & 2 tbl green onions down center of each tortilla; roll up.

Could serve with your favorite fresh salad.

Christmas Glogg. Traditional Scandinavian drink.

Christmas Glogg.

Yield: 6 servings 

Ingredients:

• 1 bottle red wine
• 60 ml vodka
• 2 1/2 oz (65g) sugar
• 1 cinnamon stick 
• 6 whole cloves
• 1/2 tablespoon ginger grinded 
• 3 1/2 oz  (100 g) raisins
• 3 1/2 oz  (100 g) almond

 Mix all ingredients in a saucepan, heat on medium until well warmed - do NOT boil. Set aside for 30 minutes.

 Warm up the glogg, just before serving.

Holiday Beverages. Mulled wine.

Mulled Wine. 

Ingredients:

• 1 bottle dry red wine
• 2 cinnamon sticks 
• 12 cloves 
• 2 tablespoons splenda or sugar 
• 1/3 cup Triple sec 

Mix all ingredients in a saucepan, heat on medium until well warmed - do not boil.

Holiday beverages. Mistletoe Punch.

Mistletoe Punch.

Ingredients:

• 1 Bottle (750ml) Whisky Sour mix
• 2 Bottles Strawberry Daiquiri mix 
• 1 fifth-White rum 
• 1 fifth-Cold Duck wine
• 1 Qt. lemon/lime soda 
• 1 frozen ice ring 

Pour rum & mixes over ice ring.

Just before serving, slowly add Cold Duck. Add lemon/lime soda.

Champagne Punch.

Champagne Punch.

 Ingredients:

• 2 bottles Champagne
• 1 bottle Sauternes wine 
• 16oz. frozen lemonade 
• 14oz can unsweetened pineapple juice 

  Freeze maraschino cherries into Sprite in ice cubes. Pineapple, orange or lemon slices for garnishing.

Chill all ingredients. Blend Sauternes, lemonade, & pineapple juice. Add 1 bottle of champagne. Add frozen sprite/cherries. Add more champagne to taste. If sweeter punch is desired, add juice from maraschino cherries, & more Sprite.

Holiday Beverages. Christmas Cranberry Punch.

  

Christmas Punch.

• 8 cups cold Cranberry Juice
• 1 6oz. can cold can orange juice 
• 1 6oz. can cold can pineapple juice 
• 1 6oz. can cold can lemonade 
•  2 cups Brandy 

2 liters cold Champagne

Mix all together.

Slowly add Champagne.

Espresso-Marscapone Ice Box Cake.

ESPRESSO AND MASCARPONE ICEBOX CAKE.

• 3 cups chilled heavy cream
• 1/2 cup plus 1 tablespoon sugar 
• 1 cup mascarpone cheese (about 9 oz) at room temperature 
• 1 (9-oz) box chocolate wafers such as Nabisco Famous 
•  1 tablespoon instant-espresso powder* 

  Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm) 

  Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined. 

  Spread 1 1/4 cups mascarpone mixture evenly in bottom of spring form pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours. 

  Pulse remaining chocolate wafers in a food processor until finely ground. 

  Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes. 

  Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold. 

From Gourmet Magazine. 

Cheesecake.

Cheesecake.

Here is an easy to make recipe for cheesecake. It is good serve alone or with your favorite fruit topping.

Ingredients:

• 2 1/4 lbs (36 ounces) softened cream
• 1 1/2 cups sugar
• 1 tbsp. vanilla 
• 6 eggs      
• 2 cups sour cream
• 1/4 cup sugar
• 1 tsp. vanilla

Pre-heat oven to 350 degrees.

  Spray with no-stick spray and sprinkle lightly with graham cracker crumbs. Set aside. 

In a large bowl combine softened cream cheese and 1 1/2 cups sugar until smooth and creamy. Add 1 tbsp. vanilla and eggs, blend thoroughly. Pour into prepared pan. Bake for 45 minutes.

  Combine sour cream, 1/4 cup sugar and 1 tsp. vanilla in a small bowl. Spread over cheesecake and bake it for 15 minutes longer. Let cool for 1 hour or so and then run a knife around edge of cake and remove sides of pan. Let cool thoroughly and chill for at least 4 hours before serving. I hope you will enjoy this recipe. 

FISH.

Fish balls (cakes).

 Ingredients:

• 1 lb. fish fillets (sole, perch)
• 1 small onion, chopped
• 2 tablespoons butter
• 1 cup bread crumbs
• 1\2 cup milk
• 1 egg, slightly beaten
•  Salt and pepper
•  parsley or dill

   Crind the filets. Sauté the onion in the butter until tender and combine with the ground fish. Add the bread crumbs, soaked in the milk, egg, and salt and pepper to taste. Mix thoroughly. Shape the mixture into small balls, dip in egg diluted with water and then in bread crumbs. Cook in hot butter until delicately browned.

Great light recipe and very easy to make. Serve with favorite salad.

So Cheesyyy Sauce!

Sauce with different cheese.

This sauce is very good with any kind of pasta or bread crisps, crackers.

This is an absolutely excellent recipe.

About 3 to 4 cups

Ingredients:

• 2 cups heavy cream
• 1/2 cup butter
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese 
• 1/2 cup provolone cheese
• 1/2 cup Romano cheese

  In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.

  Serve immediately, sauce will thicken upon standing.

Raspberry Vinegar Cranberry Sauce.

Raspberry Vinegar Cranberry Sauce

This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. I'm always looking for a good cranberry sauce recipe. It’s great with turkey or duck (goose).

Ingredients

• 1 1/4 cups white sugar
• 1/2 cup raspberry vinegar
• 1/4 cup water
• 1 (12 ounce) package fresh cranberries
• 1 cinnamon stick
• 1 tablespoon orange zest

 Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.

Bon Appétit...

Berry Sauce.

Cranberry Raspberry Sauce

 This is a good Christmas meat sauce. It goes well with duck, turkey, chicken or  pork. It also tastes great as a spread for rolls.

Ingredients:

• 12 ounces cranberries
• 2 cups raspberries
• 1 cup Merlot wine (or Cabernet)
• 3/4 cup white sugar

  Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Roast Duck. Ideal for Christmas Day's.

Roast Duck. 

Ingredients:

• 1 Duck, about 5 pounds
• Six 1 by 3-inch strips orange zest
• 1 small onion, halved
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons unsulfured molasses
• 1 1/2 tablespoons honey
• 1/4 teaspoon coriander seeds, lightly crushed
• 8 whole black peppercorns, lightly crushed
• 2 tablespoons fresh orange juice
• 2 tablespoons balsamic vinegar
• 2 large garlic cloves, crushed and peeled

  A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.

  Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.

  Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.

 Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.

   Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

  Made this for last Christmas Day and now it is my favorite dish. Recipe is simple, the duck was moist and the glaze is delicious. One note, for the next time I would double the amount of glaze. 

Honey Roasted Turkey.

Honey Roasted Turkey

 Servings: 8 to 10.

• 3 teaspoons garlic powder1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 14-pound turkey 
• 1 medium orange 
• 16-ounce can whole-berry cranberry sauce 
• 3/4 cup reduced-sodium teriyaki sauce 
• 1/2 cup honey 
• 1/2 cup orange marmalade 
• 2 tablespoons reduced-sodium soy sauce 
• 4 springs fresh herbs, such as thyme, rosemary, parsley and sage 
• 2 medium yellow onions, cut into wedges 

Heat the oven to 325 degrees.

  In a small bowl, combine the garlic powder, salt and pepper. With your fingers, carefully loosen the skin from the turkey breast. Spread half of the garlic powder mixture under the skin. Sprinkle the outside of the turkey with the remaining mixture. 

  Juice the orange, reserving the rind. In a large bowl, combine the orange juice, cranberry sauce, teriyaki sauce, honey, marmalade and soy sauce. Pour 3 1/2 cups of the mixture into another bowl, cover and refrigerate. 

  Rub the remaining cranberry sauce mixture under the turkey's skin. Use toothpicks to secure the skin to the underside of the breast. Place herb springs and the reserved orange rind in the cavity of the turkey. 

Coat a roasting pan with cooking spray, then add the onions. Place the turkey on top of the onions. Bake, uncovered, for 3 to 3 1/2 hours, or until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches between 165 degrees and 170 degrees. If the turkey browns too quickly, cover loosely with foil.

  Remove the turkey from the oven, cover with foil and let stand for 15 minutes before carving. 

In a medium saucepan over medium heat, bring the reserved cranberry sauce mixture to a simmer. Serve the warmed sauce alongside the turkey.

Orange Brownies.

Orange Brownies

The orange smell evocative of the Christmas Day!

Ingredients: 

• 1 1/2 cups all-purpose flour
• 2 cups sugar 
• 1 teaspoon salt 
• 1 cup (2 sticks) butter, softened 
• 4 eggs 
• 2 teaspoons pure orange extract 
• 1 teaspoon grated orange zest 

Glaze:

• 1 cup confectioners' sugar
• 2 tablespoons orange juice 
• 1 teaspoon grated orange zest 

Preheat oven to 350 degrees F.

  Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork. 

Glaze:

Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Notes: if you likes lots of glaze you should doubles the recipe))).

Christmas Bailey’s Truffles.

Bailey’s Truffles

Ingredients:

• 12 oz double chocolate chips
• 1/4 cup heavy cream 
• 1 tablespoon sweet butter 
• 2 egg yolks  
• 1/4 cup Bailey’s Irish cream  

Melt chocolate, Bailey’s and heavy cream together over very low heat. Whisk in egg yolks, one at a time. Mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With two spoons make small balls. Roll in powdered cocoa and wrap the foil around the candy.

Brown sugar Coffee cake

Coffee Cake

This recipe is easy & perfect  to bring to work one morning.

 Ingredients:

• 2 cups brown sugar, lightly packed
• 2 cups flour 
• 1/2 cup butter, softened 
• 1 egg, beaten 
• 1 teaspoon nutmeg 
• 1 teaspoon soda 
• 1 cup sour cream 
• 1/2 teaspoon cinnamon 
• 1/2 cup chopped nuts 

  Thoroughly mix together brown sugar, flour and butter. Spread half of mixture into 9" square pan. To remaining brown sugar mixture, add egg and nutmeg. Mix soda into sour cream and add, stirring well. Spread batter over first mixture in pan. Sprinkle cinnamon and nuts over batter. Bake at 350 for 40 minutes. Serve as coffee cake, or top with whipped cream and serve as dessert. Serves 6-8.