Free Online Recipes

Ingredients:

• 1 – 13 pound whole turkey fresh or thawed
• 1 medium onion quartered
• 1 lemon quartered
• 1/4 cup vegetable oil
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1 tablespoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions:

• Preheat oven to 325F. Remove giblets and neck from turkey and reserve for broth.
• Rinse turkey with cold running water and pat dry with paper towels.
• Place onion and lemon quarters in neck and body cavities.
• In a small bowl, mix oil with herbs, salt and pepper.
• With your finger tips, gently loosen skin from the breast without pulling off the skin.
• Place 1 tablespoon of herb mixture under skin. Replace skin.
• Rub cavities and outside of turkey with remaining herb mixture.
• Secure the neck skin to the back with skewers.
• Fold wings under back of turkey. Place legs in tucked position.
• May be prepared to this point, covered and refrigerated for several hours.
• Place turkey, breast side up, on a rack in a large shallow deep roasting pan.
• Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
• Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F oven for about 2-1/2 hours.
• Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F in the thigh.
• Remove turkey from oven and allow to rest for 15-20 minutes before carving.
• Transfer to a large platter and serve with gravy.

Ingredients:

• Pie crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, 1 stick
  • 3 to 4 tablespoons cold water
• Pumpkin filling:
  • 1 cup cooked pumpkin puree
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons sugar
  • 1 large egg, beaten until frothy
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground allspice
  • Pinch of ground nutmeg
• Pecan syrup:
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 small eggs
  • 1 1/2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 3/4 cup pecan pieces
• Whiskey butter sauce:
  • 4 tablespoons unsalted butter, 1/2 stick
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 tablespoon very hot water
  • 1/4 cup heavy cream
  • 1/4 cup bourbon whiskey

Directions:

• Pie crust:
  • Combine the flour and salt in a mixing bowl.
  • Add the butter and incorporate with your fingertips until the mixture resembles very coarse cornmeal.
  • Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork.
  • Form the dough into a ball and chill in the refrigerator for 1 hour.
• Pumpkin filling:
  • Combine all the ingredients thoroughly in a medium bowl.
  • Set aside.
• Pecan syrup:
  • Combine all the ingredients thoroughly in a medium bowl.
  • Set aside.
• Whiskey butter sauce:
  • Melt the butter in the top of a double boiler set over gently simmering water.
  • Beat the sugar and egg in a small bowl until blended.
  • Stir the egg mixture into the butter.
  • Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes.
  • Remove from the double boiler and let cool to room temperature.
  • Stir in the cream and whiskey.
• Preheat the oven to 325F. Grease an 8-inch springform cake pan.
• Roll out the dough on a lightly floured work surface to 3/16 inch.
• Very lightly flour the top of the dough and fold it into quarters.
• Carefully place the dough in the greased cake pan.
• Press firmly in place and trim the edges. Chill for 15 minutes.
• Spoon the pumpkin filling into the pan, spreading evenly to distribute.
• Gently pour the pecan syrup on top.
• Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes.
• Cool and serve with whiskey butter sauce.

Ingredients:

• Crust:
  • 2 cups crushed graham crackers, or 2 cups crushed vanilla cookies, or crushed ginger snap cookies
  • 1 1/2 teaspoon cinnamon
  • 1/3 cup melted butter
• Filling:
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar
  • 4 – 8 oz. packages cream cheese
  • 3 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoons ground cloves
  • 1 – 15 oz. can pumpkin or equivalent fresh cooked pumpkin
  • 4 eggs
  • 1 tablespoon vanilla extract

Directions:

• Preheat oven to 325F.
• Mix 1 1/2 tsp. cinnamon and crushed graham crackers or cookies together.
• Add melted butter and mix until well blended.
• Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch spring form pan.
• Bake crust for about 6 minutes until set.
• Mix the cream cheese and sugars together until smooth.
• Stir together the flour and spices and mix this into the cream cheese mixture.
• Beat the eggs into the cream cheese mixture one at a time.
• Beat in the pumpkin and vanilla.
• Pour filling into the pre-baked crust and bake for about 1 1/2 hours or until a cake tester comes out clean.
• Let it cool completely. Cover and refrigerate for at least two hours or overnight before serving.

Ingredients:

• Crust:
  • 1 1/3 cups all purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup chilled solid vegetable shortening, cut into small pieces
  • 1/4 cup, 1/2 stick, chilled unsalted butter, cut into small pieces
  • 2 tablespoons ice water
• Filling:
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup light corn syrup
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 3/4 cups chopped pecans

Directions:

• Make crust:
  • Mix first 3 ingredients in processor.
  • Add shortening and butter.
  • Cut in using on-off turns until mixture resembles coarse meal.
  • Blend in enough water to form moist clumps.
  • Gather into ball. Flatten into disk.
  • Wrap in plastic. Chill 1 hour.
  • Roll dough on floured work surface to 13-inch round.
  • Transfer to 9-inch round cake pan with 1 1/2-inch-high sides.
  • Trim to align with pan edges. Freeze 15 minutes.
• Make filling:
  • Preheat oven to 350F.
  • Whisk first 5 ingredients in medium bowl to blend.
  • Mix in 3/4 cup pecans. Pour into crust.
  • Sprinkle with 1 cup pecans.
  • Bake pie until set, about 1 hour 15 minutes.
  • Transfer to rack. Let it Cool.

Ingredients:

• 2 16 oz. cans pineapple chunks, drained, save the juice
• 1-1/2 cups to 2 cups miniature marshmallows
• About 3 in. off of a 3lb. loaf of Velvetta cheese, cubed
• l egg
• 2 1/2 tablespoons cornstarch, mixed with 1/4 cup water
• l tablespoon sugar

Directions:

• Beat egg, pineapple juice, sugar and cornstarch.
• Mixture to blend.
• Cook over low heat until thick.
• Cool slightly and pour over first three ingredients.
• Mix well.

Ingredients:

• 1 tablespoon olive oil
• 1 med. onion finely chopped
• 1 med. yellow, red or green bell pepper, seeded and finely chopped
• 4 garlic cloves
• 1 jalapeno pepper
• 1 16-oz can unsweetened tomato sauce
• 1 16-oz can black beans
• 1 16-oz can of corn
• 2 teaspoon chili powder
• 2 teaspoon cumin
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cayenne pepper
• 3 cups water
• 1 cup yellow stone-ground cornmeal
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon fine sea salt
• Shredded mozzerella cheese

Directions:

• Heat the oil in a large frying pan over medium-high heat.
• Add the onion, pepper and garlic and cook until softened, 6-8 minutes.
• Remove from heat and stir in the tomato sauce, beans, corn, chili powder, cumin, salt and cayenne.
• Stir and mash the beans some to make a thicker consistancy. Pour into a 8 x 8 inch glass baking dish.
• Sprinkle a layer of mozzerella cheese on top of mixture. Preheat the oven to 350 F.
• Boil water, add cornmeal, lemon, mustard and salt in a large saucepan and stir until mixed.
• Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 3 to 5 minutes.
• Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving.

Ingredients:

• 1 13- to 14-pound turkey, neck, gizzard and heart reserved for Gravy Base
• 9 tablespoons butter, room temperature
• 1 1/2 cups, or more, canned low-salt chicken broth
• 1/2 cup tawny Port
• 1 cup water
• 1 medium onion, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 medium Granny Smith apple, peeled, cored, coarsely chopped
• Gravy Base
• 3 tablespoons all purpose flour

Directions:

• Position rack in bottom third of oven and preheat to 325F. Pat turkey dry.
• Place turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter.
• Sprinkle with salt and pepper. Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square.
• Dip cloth into water. Squeeze out excess moisture. Drape cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.
• Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture.
• Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
• Add water, onion, carrot and apple to roasting pan. Stir to coat vegetables with pan juices.
• Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth.
• Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180F, basting occasionally with pan juices, about 50 minutes.
• Transfer turkey to platter. Tent with foil. Place roasting pan over medium-high heat.
• Bring pan juices and vegetables to boil, scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes.
• Scrape mixture into strainer set over large measuring cup, pressing on solids with back of spoon. Spoon fat off top of pan juices.
• Add enough additional broth to cup to measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to 3 cups if necessary.
• Bring pan juices to simmer in heavy medium saucepan. Mix 3 tablespoons butter and flour in small bowl to form paste.
• Add paste to pan juices. Bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally, about 5 minutes.
• Season to taste with salt and pepper. Serve turkey, passing gravy separately.

Ingredients:

• 1/2 C. celery, chopped
• 1/2 C. onion, chopped
• 1 bay leaf
• 1/4 C. butter
• 6 C. dry bread crumbs
• 1 T. parsley, chopped
• 3 C. raw oysters, chopped
• 1 tsp. poultry seasoning
• Salt and pepper
• 2 eggs, beaten
• 1 3/4 C. oyster liquor plus milk, if needed

Directions:

• Cook celery, onion and bay leaf in butter until tender but not brown.
• Discard the bay leaf.
• Add crumbs and parsley to the butter mixture.
• Add oysters, seasonings and eggs.
• Add enough of the liquid mixture to moisten.
• This will stuff a 10-12 pound turkey.

Ingredients:

• 3-4 loaves of white bread
• Water
• Chicken broth
• Insides of the turkey
• 2 bunches of celery
• 1 or 2 onions
• 2 tablespoon butter
• 1/2 teaspoon sage
• Oysters, optional
• Mushrooms, optional

Directions:

• The night before you want to eat the stuffing, break the bread into small pieces, about 1 inch squares, into 2 huge bowls or pots. Let the bread sit overnight to dry out.
• The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked, about 20/30 minutes.
• Remove insides for later use or discard. Keep water and put aside.
• Preheat oven to 350F. Chop onion and celery and place into food processor until minced.
• Melt 2-3 tablespoons of butter in large saucepan. Saute onion and celery until heated through.
• Depending on how much stuffing you want and how much celery and onion you have chopped, you may have to saute the onion and celery in two parts.
• Once cooked, pour the onion-celery mixture directly over the dried out bread.
• Pour 1/2 tsp. sage over bread-onion-celery mixture. Then take your reserved water and pour slowly over bread. The bread will shrink as you do this.
• Mix thoroughly and smell-taste for perfect stuffing. If you need more liquid, open a can of chicken broth and pour over bread.
• If you need more spice, add more sage. If you are using oysters, add them now.
• Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
• Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
• If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
• Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Ingredients:

• Mincemeat:
  • 1 1/2 cups mixed dried fruit such as pears, apricots, apples, prunes, peaches and figs, about 3/4 pound total
  • 1/2 cup pitted dates
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon salt
  • 1/3 cup sugar
  • 1/2 cup dried cranberries, about 3 ounces
  • 2 cups plus 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 tablespoons brandy
• 2 recipes pastry dough
• 3/4 cup pecans, about 3 ounces
• 1/2 tablespoon water
• 1 large egg yolk
• 1 tablespoon sugar

Directions:

• Mincemeat:
  • In a food processor coarsely chop mixed dried fruit and dates with spices, salt and sugar.
  • In a heavy saucepan combine dried-fruit mixture, cranberries and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender. Mixture will be very thick.
  • In a small bowl stir together cornstarch and 2 tablespoons water until combined well.
  • Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes.
  • Stir in brandy and cool mincemeat.
  • Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
  • Bring mincemeat to room temperature before proceeding.
• Preheat oven to 375F.
• Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round, about 1/8 inch thick.
• Fit round into a 9-inch, 1-quart, glass pie plate and trim edge, leaving a 1/2-inch overhang.
• Chill shell, covered, 30 minutes or until firm.
• Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes.
• Stir pecans into mincemeat and spoon into shell, smoothing top.
• Roll out remaining dough 1/8 inch thick and arrange over filling.
• Trim dough, leaving a 3/4-inch overhang and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
• In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash.
• Sprinkle crust with sugar and with a knife cut several steam vents.
• Bake pie in middle of oven until crust is golden, 30 to 35 minutes and transfer to a rack to cool.
• Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.