Free Online Recipes

Ingredients:

• 4 cups cooked turkey, medium dice
• 1/4 cup onion small dice
• 3 stalks celery, chopped
• 1/2 cup butter
• 1 cup water
• 1 package croutons
• 2 cans, 10 3/4 ounces per can, cream of chicken soup
• 1 can, 10 3/4 ounces, cream of celery soup

Directions:

• In bottom of 9-X 13-inch pan, spread turkey.
• In medium saucepan, saute onions and celery in butter.
• Add water. Pour over croutons and mix. Spread on top of turkey.
• In a medium bowl, combine soups with enough milk to pour.
• Spread on top of crouton mixture. Bake 1 hour at 350F.

Ingredients:

• 2 cups turkey, diced, may use chicken, ham or fish
• 1 cup croquette sauce
• Salt and pepper to taste
• 3/4 cup bread crumbs
• 1 egg, beaten
• Croquette sauce:
  • 3 tablespoons butter
  • 5 tablespoons flour, sifted
  • 1 cup milk
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon steak sauce
  • 1 teaspoon grated onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

• Combine diced turkey with sauce, salt and pepper. Shape into balls.
• Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat.
• Pour remaining croquette sauce over balls. Serve hot.
• Chopped pimientos, green pepper or mushrooms may be added.
• Croquette sauce:
  • Melt butter. Add flour.
  • Blend thoroughly. Add remaining ingredients.
  • Cook until thickened, stirring constantly.

Ingredients:

• 1 cup chopped green bell pepper
• 1 1/4 cups chopped onion
• 2 cloves garlic, minced
• 3 tablespoons oil
• 2 cans, 15 1/2 oz each, kidney beans, drained
• 1 can, 28 ounces, stewed tomatoes, crushed
• 1 cup red wine
• 3 cups cooked turkey, cut into 1/2-inch cubes
• 1 tablespoon chili powder
• 1 tablespoon cilantro or 1 teaspoon dried
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt

Directions:

• In 3-quart saucepan over medium high heat, saute bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender-crisp.
• Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.
• Increase heat to high and bring mixture to a boil.
• Reduce heart to low and simmer mixture, uncovered, for 25 minutes.
• To serve, garnish with additional chopped onion or cilantro, if desired

Ingredients:

• 1 package, 6 ounce, dry bread stuffing mix
• 1 container, 16 ounce, sour cream
• 1 can, 10.75 ounce, condensed cream of mushroom soup
• 1 can, 10.75 ounce, condensed cream of celery soup
• 1 package, 1 ounce, dry onion soup mix
• 2 cans, 14.5 ounce, French-style green beans, drained
• 2 cups cooked, chopped turkey meat

Directions:

• Preheat oven to 350F. Prepare stuffing according to package directions.
• In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
• Spread the green beans in a 9×13 inch dish. Top with a layer of turkey.
• Pour the soup mixture over the turkey. Top with stuffing.
• Bake in the preheated oven 30 minutes or until browned and bubbly.

Ingredients:

• 1 cup long-grain rice
• 1 can, 14-1/2 ounces, chicken broth
• 1/2 cup white wine
• 2 teaspoons dried parsley
• 1/2 teaspoon each dried rosemary, thyme and sage
• 1 bay leaf
• 1 bone-in turkey breast, 5-6 pounds
• Paprika
• 3 cloves garlic

Directions:

• Preheat oven to 350F.
• In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf.
• Place turkey over rice mixture and sprinkle turkey generously with paprika.
• Cut off root ends of garlic cloves.
• Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
• Cover top of Dutch oven with foil and lid.
• Bake at 350 degrees F 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
• Allow to stand 10 to 15 minutes before serving.
• To serve, carve turkey into slices and place on platter.
• Spoon rice mixture into serving bowl.
• Squeeze garlic from skins onto turkey and rice.

Ingredients:

• 10 pounds whole turkey, neck and giblets reserved
• 3/4 cup unsalted butter, softened
• 3/4 cup canola oil
• 1 1/2 cups tangerine juice
• 2 1/4 cups turkey stock
• 3 tablespoons all-purpose flour
• 2 cups sausage, apple and dried cranberry stuffing

Directions:

• Preheat oven to 425F.
• Rinse the turkey, pat it dry and season inside with salt and pepper.
• Pack the neck cavity loosely with the stuffing.
• Fold the neck skin under the body, and fasten it with a skewer.
• Pack the body cavity loosely with the remaining stuffing.
• Tie the drumsticks together with butcher twine.
• Spread the turkey with 1/2 of the butter and season it with salt and pepper.
• Place turkey in a shallow roasting pan. Roast for 25 minutes.
• Meanwhile, in a saucepan, melt the remaining butter with the oil and tangerine juice. Allow mixture to cool.
• Reduce the oven temperature to 325F.
• Baste the turkey with the pan juices and drape it with a piece of cheesecloth soaked in the tangerine-oil mixture.
• Roast the turkey for one hour before basting the turkey with the tangerine-oil mixture and pan juices every 20 minutes for 2 1/2 hours more.
• Fleshy part of a thigh is pricked with a skewer and a meat thermometer inserted in the fleshy part of a thigh registers 180-185F.
• Discard the cheesecloth and the trussing string from turkey.
• Transfer the turkey to a heated platter, reserving the pan juices in the roasting pan.
• Let stand for 25 minutes before carving and spooning out stuffing into a serving dish.
• Skim the fat from the remaining pan juices and reserve 1/4 cup.
• Add 1 cup of the stock to the pan juices and deglaze the pan over high heat, scraping up the brown bits.
• In a saucepan, whisk the 1/4 cup of reserved fat and flour.
• Cook the roux over low heat, whisking, for 3 minutes.
• Add the remaining 2 cups stock and the deglazing liquid. Continue to whisk.
• Simmer the gravy for 10 minutes, stirring constantly, then strain through a sieve.
• Add chopped giblets. Transfer to gravy boat and serve.

Ingredients:

• 4 slices turkey breast, cooked
• 3 tablespoons sesame oil
• 1 cup sesame seeds
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons peanut oil
• 1 clove garlic, crushed
• 1/2 tablespoon sesame oil
• 2 tablespoons soy sauce

Directions:

• Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper.
• In skillet, saute slices in heated peanut oil until brown on both sides. Remove to platter.
• Deglaze skillet with garlic, sesame oil and soy sauce.
• Pour sauce over turkey.

Ingredients:

• 3 cups flour
• 1 cup brown sugar
• 3/4 cup butter
• 1 cup molasses
• 1 cup hot water
• 1 teaspoon baking soda
• Few drops vinegar
• 2 unbaked pie crusts

Directions:

• Blend flour, sugar and butter until lumpy and save for topping.
• Blend molasses, hot water, soda and vinegar.
• Pour mixture into unbaked pie crusts.
• Top with crumb mixture and bake in a 350F oven for 35 minutes.

Ingredients:

• 4 cups bibb, or butter, lettuce
• 4 cups sugar snap peas, string removed
• 3 tablespoons minced shallots
• 4 teaspoons sherry vinegar
• Salt and black pepper, to taste
• 7 teaspoons extra-virgin olive oil
• 1/2 cup roughly chopped fresh basil
• 3 tablespoons chopped italian flat leaf parsley

Directions:

• Wash and dry the lettuce and tear into bite-sized pieces.
• Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside.
• Make an ice bath by filling a large bowl with ice and cold water and set that aside.
• In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy.
• Immediately, drain the peas and plunge into the ice bath.
• Once the peas have cooled and stopped cooking remove them from the ice bath.
• Remove excess water from peas by blotting with a paper towel.
• Up to this point, the salad can be made a day in advance, refrigerated as separate components.
• Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl.
• Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.

Ingredients:

• 3 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 cups all purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup coarsely chopped walnuts, optional

Directions:

• Preheat oven to 350F. Butter and flour two 9×5x3-inch loaf pans.
• Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
• Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
• Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
• Divide batter equally between prepared pans.
• Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
• Transfer to racks and cool 10 minutes.
• Using sharp knife, cut around edge of loaves.
• Turn loaves out onto racks and cool completely.