Jack's Kitchen

It's only three days until Thanksgiving! We'll all probably be cooking turkey, and here is a wonderful turkey gravy recipe using the drippings/fat from the turkey:

List of ingredients:

4 tablespoons of turkey fat.
4 tablespoons of flour.
2 cups of turkey broth.
Salt, to taste.
Freshly-ground black pepper, to taste.

Cooking instructions:

Pour the drippings from the turkey roasting pan into a bowl. Allow the fat to rise to the top.

Measure the fat needed for gravy back into roasting pan.

Skim the excess fat from the drippings, then the add liquid to remaining meat juice to make amount needed for gravy.

Blend the flour into the fat in the roasting pan over low heat, stirring until it is bubbly and brown.

Remove from heat, add liquid gradually, stirring constantly.

Cook and stir until thickened.

Simmer for 5 minutes.

Season with salt and pepper to taste.

Source: Gravy Recipe.

Here is a great muffins recipe:

List of muffin ingredients:

1 cup of oats.
3/4 cup of unbleached white flour.
1 cup of diced rhubarb.
1 tablespoon of baking powder.
1/2 teaspoon of salt.
1/2 cup of honey.
1/2 cup of skim milk.
1 large egg.
1 tablespoon of grated ginger root.
1 tablespoon of canola oil.
Paper liners or cooking spray.

Method:

Preheat your oven to 375F.

Line 12 muffin cups with paper liners or spray with oil.

In a bowl, combine the oats, flour, diced rhubarb, baking powder and salt.

In another bowl, stir together the honey, milk, egg, grated ginger and canola oil.

Form a well in the dry ingredients and pour the milk mixture into the well.

Stir just until the dry ingredients are moistened.

Divide the batter among prepared muffin cups and bake for about 18 minutes or until the tops are golden and spring back when touched.

More like this: Rhubarb Recipes.

This is a really good one! Keep it in mind for a few months time when the chestnuts start to fall .

 Ingredients list:

1 quart of chestnuts.
2 quarts of water, divided.
1 teaspoon of salt, divided.
1 teaspoon of sugar.
Zest of one lemon.
2 can of consomme, undiluted.
1 teaspoon of butter.
1 tablespoon of flour.
Pinch of cayenne pepper.
1 cup of parsley, chopped.

Method:

Boil the chestnuts for about 20 minutes in 1 quart of water, salted with ½ teaspoon of salt. Drain, peel off the skin, the finely chop.

Place the chestnuts in 1 quart water with the remaining salt, sugar and lemon zest. Cook for 30 minutes, then run through a sieve.

Add the consomme blended with butter, flour, cayenne pepper and parsley.

Simmer for 20 minutes. Strain, then serve piping hot.

Source: Chestnut Recipes.

List of ingredients:

1 French baguette, in quarter-inch thick slices.
Olive oil.
4 oz of goat cheese.
Cracked black pepper.

Method:

Brush the sliced baguette with olive oil.

Toast in a 350F oven until crisp and golden.

Remove from the oven and let cool.

Spread a thin layer of cheese on each crouton.

Dust the cheese with cracked black pepper.

Place the croutons under a broiler to brown the cheese slightly before serving.

Source: Croutons Recipe.

Ingredient list:

1 1/2 cups of toasted pecans.
1 1/4 cups of light brown sugar, firmly packed.
2 tablespoons of water.
1/2 cup of sweet butter.
1 teaspoon of vanilla.
1/4 teaspoon of baking soda.
6 ounces of semisweet chocolate, in pieces or chopped.

Directions:

Using a food processor, pulse the the toasted pecans until finely chopped.

Sprinkle half of the pecans on a 7*10-inch area on a buttered cookie sheet.

In a heavy, medium sized saucepan, combine the brown sugar, water, and butter, and stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285F.

Remove the saucepan from the heat and add the vanilla and baking soda.

Pour the toffee mixture evenly over the 7*10-inch rectangle on top of the nuts.

Immediately scatter the chocolate pieces over the hot toffee.

Wait for 5 minutes, then spread the chocolate using a long metal spatula in an even layer.

Dust the chocolate with the remaining chopped pecans.

Allow to cool completely and break into pieces.

Source: Toffee Recipe.

List of ingredients:

1/2 cup of butter.
1 1/2 cups of golden brown sugar, firmly packed.
2 medium eggs.
1/2 cup of cooked pitted prunes, chopped.
1 1/2 cups of all-purpose flour.
1 teaspoon of baking soda.
1/4 teaspoon of salt.
1/2 teaspoon of cinnamon.
1/2 teaspoon of nutmeg.
1/2 teaspoon of allspice.
1/4 teaspoon of cloves.
2/3 cup of buttermilk.
1/2 cup of walnuts, chopped.
Whipped cream, to serve with.
Brown sugar, to serve with.

Method:

Cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating thoroughly after each addition.

Stir in the chopped prunes.

Combine the flour, baking soda, salt and spices and add alternately with buttermilk to the creamed mixture.

Stir in the chopped walnuts.

Pour into a greased and floured 9-inch square pan.

Bake in a 350F oven for 40-45 minutes or until the cake tests done.

Allow to cool on a rack.

Cut into squares and serve with a dollop of whipped cream, topped with brown sugar.

Source: Prune Recipes.

List of ingredients:

Nonstick cooking spray, as needed.
1/3 cup of sliced green onions.
1 garlic clove, minced.
1/2 teaspoon of fennel seeds.
1 cup of evaporated skim milk.
1 tablespoon of all-purpose flour.
1/2 teaspoon of salt.
Pinch of black pepper.
1/2 cup of solid-pack pumpkin.
18 oz (2x 9 oz packets) of refrigerated low-fat cheese ravioli.
2 tablespoons of grated Parmesan cheese.

Method:

Spray a medium-sized nonstick saucepan with cooking spray, then heat over medium heat until hot.

Add the sliced onions, minced garlic and fennel seeds; cook and stir for 3 minutes or until the onions are tender.

In small bowl, combine the milk, flour, salt and black pepper.

Stir the milk mixture into the saucepan.

Bring to a boil over high heat; boil until thickened, stirring constantly.

Stir in the pumpkin and reduce heat to low.

Meanwhile, cook the ravioli pasta according to the directions on its packaging, omitting salt.

Rinse and drain the ravioli.

Divide ravioli evenly among 6 plates, then top each with a sixth of the pumpkin sauce.

Sprinkle grated Parmesan over top of each serving.

Source: Ravioli Recipes .

Ingredient list:

1 lb of monkfish fillets, cut into small pieces.
Olive oil.

1 tablespoon of fresh parsley, finely chopped.
2 tablespoons of extra virgin olive oil.
2 oz of butter.
2 tablespoons of capers.
2 grapefruit.

Preparation method:

Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Remove each segment and discard the rest.

Fry the monkfish in a small amount of olive oil until just cooked.

Make sauce by gently heating the butter and olive oil in a saucepan over a low heat; once warm, add the grapefruit, capers and parsley.

Pour over the fish.

Source: Grapefruit Recipes .

Here is a great fruity condiment for you to make!

Ingredient list:

5 honey tangerines.
1 1/2 cups of orange juice.
1/2 vanilla bean, split and pulped.
3/4 cup of granulated sugar.
Juice of two lemons.
1/2 cup of dried cranberries.

Instructions:

Zest the honey tangerines and cut into segment, with skin and membrane removed, then deseed.

In a large pot, combine the vanilla bean pulp, sugar, lemon juice, cranberries, tangerine segments and zest.

Place over medium heat. Bring the mixture to a boil; then reduce heat and simmer, stirring occasionally for approximately 20 minutes, until slightly thickened.

Remove the vanilla bean and transfer the marmalade to a glass container. Allow to cool.

Refrigerate until ready to use.

Source: Tangerine Recipes.

List of ingredients:

1/2 medium onion.
1 jalapeno pepper, seeded.
1/2 sweet red pepper, seeded.
5 tablespoons of olive oil.
6 medium eggs, separated.
2 tablespoons of milk.
1 tablespoon of chili powder.
Salt and black pepper, to taste.
4 flour tortillas.
4 oz of shredded monterey jack cheese.
Picante sauce, to taste.

Method:

Chop the onions and peppers and saute in 2 tablespoons of olive oil until limp.

Beat the egg yolks with the milk, chili powder, salt and pepper to taste.

Stir in the cooked onions and peppers.

Beat egg whites separately until stiff; then fold into the egg yolk mixture.

Heat the remaining 3 tablespoons of olive oil in large, oven-safe skillet.

Spread the egg mixture in skillet and cook until eggs are set on bottom.

Place pan under broiler until top is brown.

Heat the tortillas.

Divide the egg mixture into four parts and place a piece of egg in the center of each tortilla.

Top with shredded cheese and picante sauce.

Fold the tortilla over the egg.

Source: Taco Recipes.

List of ingredients:

3 dried black mushrooms.
1 duck, (about 3-4 lb).
1 1/2 teaspoons of cornstarch.
1 tablespoon of soy sauce.
1/2 cup of bamboo shoots.
1/2 cup of water chestnuts.
2 tablespoons of oil and 1 tablespoon of oil.
1/2 cup of stock.
1 tablespoon of sherry.
1 teaspoon of salt.

Method:

Soak the dried black mushrooms.

Remove the meat from duck breast and legs and dice into 1-inch cubes.

Blend the cornstarch and soy sauce, then add to duck and toss gently.

Allow to stand for about 30 minutes.

Dice the bamboo shoots and soaked mushrooms.

Slice the water chestnuts.

Heat 2 tablespoons of oil and stir-fry the duck until it changes color (about 3 minutes), then remove from pan. Drain fat from pan.

Heat 1 tablespoon of oil and stir-fry the mushrooms, bamboo shoots and water chestnuts; for about 3 minutes.

Add the stock, sherry and salt, and heat quickly; then cook, covered, 3 minutes, over medium heat.

Return duck and simmer, covered, until done.

Source: Duck Recipes .

Ingriedients list:

10 chicken wings.
1/2 cup of flour.
1 1/2 teaspoons of ginger root, finely minced.
1 1/2 teaspoons of garlic, finely minced.
1 teaspoon of lemon juice.
1 teaspoon of water.
1/2 teaspoon of turmeric, ground.
1/2 teaspoon of salt.
1 cup of vegetable oil.

Directions:

Remove the wing tips and reserve for the soup pot.

Cut each wing in half at the joint.

In a bowl, combine the wings and other ingredients except the vegetable oil.

Mix, cover and refrigerate for 3 hours.

In a large, deep pan, heat the oil, then add the wings and fry until golden brown on both sides.

Source: Fried Chicken Recipes.

List of ingredients:

20 oz frozen raspberries, thawed.
2 cups of vanilla wafer crumbs.
1/2 cup of sugar.
1 teaspoon of cinnamon.
5 tablespoons of butter, melted.
1 packet unflavored gelatin.
1/4 cup of water, cold.
1/2 teaspoon of lemon peel.
1/2 pint of heavy cream.
1 teaspoon of vanilla.
1 pie shell.

Directions:

Drain the raspberries, reserving 1 cup of their juice.

Combine the crumbs, sugar, ½ teaspoon of the cinnamon and melted butter; then pat into a 10 inch pie plate.

Bake at 375F for 10 minutes, then allow to cool.

Soften the gelatin in water.

Mix the reserved raspberry juice, the remaining ½ teaspoon of cinnamon and lemon peel and heat to boiling.

Remove from heat, then add the gelatin and stir until melted.

Chill until the mixture just begins to thicken.

Whip the cream and add the vanilla.

Fold the raspberries, gelatin mixture and whipped cream together.

Pour into the pie shell and chill.

Source: Raspberry Recipes.

Ingredient List:

5 serrano chilis.
3 dried apricots.
1 large ripe mango.
2 tablespoons of lime juice.
2 teaspoons of ground Cayenne pepper.
2 teaspoons of ground coriander.
2 teaspoons of honey.
1 teaspoon of ground cumin.
1 teaspoon of ground ginger.
¼ teaspoon of ground cloves.
¼ teaspoon of ground nutmeg.

Instructions:

Remove the stems and seeds from the chilis; chop coarsely.

Peel and chop the large mango.

Soak the dried apricots in water to soften; then chop.

For a smooth chutney, put all ingredients in a blender and puree. For a chunky chutney, combine all of the remaining ingredients with the coarsely chopped chilis, mango and apricots.

Allow the mixture to sit for 6-12.

Source: http://www.mangorecipes.net/m...

List of ingredients:

2 cups of flour.
1 ½ cups of peanut butter.
1 ½ cups of light brown sugar, packed.
1 cup of chocolate chips.
1 cup of butter.
1 medium egg.
2 teaspoons of vanilla.
1 teaspoon of baking soda.

Cooking method:

In a mixing bowl, cream the butter and the sugar until light and fluffy.

Add the peanut butter, egg and vanilla and beat.

Blend the flour and baking soda, then gradually add to creamed mixture.

Fold in the chocolate chips.

Refrigerate the dough for 60-90 minutes.

Preheat your oven to 350F.

Shape the dough into ¾-inch balls.

Place on ungreased cookie sheets, about three inches apart.

Flatten each ball into a cookie about 1 ½ inches wide.

Bake for about 18 minutes or until lightly browned.

Source:

This recipe came from the official cookie recipes website.

Ingredients:

4 chicken bouillon cubes.
4 cups water.
2 cans cream of chicken soup.
1 (10-12 oz) box chopped of broccoli .
1 1/2 cups raw potatoes , diced.
1 small onion, chopped.
1 pound Velveeta cheese.

Preparation Instructions:

Boil 4 cups of water and dissolve bouillon in it.

Add the vegetables and cook over low heat until potatoes are soft.

Add the cheese and cook until melted.

Asparagus and Crab Quiche ingredients list:

1 cup of chopped cooked crab meat.
1 x 8" pastry case.
4 oz Parmesan cheese.
1 ¾ cup of Milk.
3 x beaten Eggs.
10 x Asparagus spears.
Nutmeg, salt and cayenne pepper to taste.

Instructions for Asparagus and Crab Quiche:

Sprinkle the crab meat in bottom of pastry case.

Cut asparagus spears into half-inch slices and scatter over top of the crab.

Sprinkle the parmesan cheese over asparagus and crab.

Beat eggs and mix with the milk, season to taste with nutmeg, cayenne pepper and salt.

Pour the mixture into the pastry case.

Bake in preheated hot oven for about 45 minutes or until set.

Leave to sit for around 15 minutes before serving.

Source: http://www.crabrecipes.net/asparagus-and-crab-qu iche.html" title="http://www.crabrecipes.net/asparagus-and-crab-qu iche.html" target="_blank"http://www.crabrecipes.net/as...  

Ingredients:

12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.

Preparation Instructions:

In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.

Wash and slice the white mushrooms.

Add the mushrooms to the dressing and marinate for 15 minutes.

Place each salad portion on a lettuce leaf.

Slice the avocado and place on top.

Serve with two slices of grilled Italian bread.

Source: http://www.avocadorecipes.net/mushroom-and-avocado- salad.html" title="http://www.avocadorecipes.net/mushroom-and-avocado- salad.html" target="_blank"http://www.avocadorecipes.net...

2 large Celery stalks, chopped.
1 large Onion, chopped.
3 Medium Carrots.
3 large Potatoes.
3 Medium Turnips.
1 lb Lean lamb for stew, cut into 1" cubes.
1 tablespoon of Veg. oil.
1 tablespoon of Soy sauce.
1 teaspoon of Sugar.
½ teaspoon of Salt.
¾ teaspoon of Gravy Powder.
2 tablespoons of All Purpose flour.
2 tablespoons of grated Lemon peel.
1 tablespoon of chopped Parsley.
1 can Stewed tomatoes.
1 can Beef broth.
1 packet of Frozen Peas(10 oz.).

---

 

Cut carrots diagonally into 3/4" chunks. Peel and cut potatoes and turnips into 1 1/2" chunks. Remove any fat from the lamb.

In 5 quart. Dutch oven over a med-high heat, cook the lamb in a small amount of hot oil, sprinkled with salt, until lamb is browned on all sides. With a slotted spoon, remove lamb to bowl.

Cook the celery and onion in the remaining juices until lightly browned. Return lamb to Dutch oven; stir in the can of stewed tomatoes, beef broth, and 1 cup water. Over a high heat, bring to the boil.

Reduce heat to low; cover and simmer 25 minutes.

After the lamb has cooked 25 min., add the potatoes, carrots, turnips, soy sauce, sugar and Gravy Powder; over high heat, heat until boiling. Reduce heat to low; cover and simmer 20 min or until meat and vegetables are tender.

In cup mix the flour and 2 tbs. water until mixed. Stir the flour mixture into meat and vegetables; cook over med-high heat until mixture boils and thickens. Stir in the peas; heat through. Sprinkle with lemon peel and chopped parsley to serve.

3 cups of uncooked calrose rice.
3 cups of water.
½ cup of rice vinegar.
½ cup of sugar.
1 teaspoon of salt.

---

Wash the rice and rinse thoroughly.

Add 3 cups of water and cook in a rice cooker.

Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.

Allow to cool.

Put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix.

 

Serve sushi . 

3 pounds of venison, cut into three-inch strips.
5 tablespoons of starsol sugar.
2 tablespoons of soy sauce
2 tablespoons of red wine.
2 teaspoons of salt.
1/4 teaspoon of five-spice powder.
1/8 teaspoon of cinnamon.

---

Combine all of the ingredients except the venison strips.

Marinate for 24 hours.

Bake at 350F for 15-20 minutes until brown; turning once.

It's Thanksgiving today and not long until Christmas either. Here is a recipe which would suit either occasion for turkey and stuffing pie:

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2 cups of cooked turkey, cut up.
1 cup of Bisquick.
1 cup of milk.
1 cup of chopped celery.
½ cup of chopped onion.
3 medium eggs.
1 teaspoon of sage.
½ teaspoon of salt.
½ teaspoon of poultry seasoning.
Pinch of pepper.

---

Preheat your oven to 400F.

Grease a suitably sized pie plate.

Mix together the turkey, onion, celery and seasonings in the plate.

Combine the remaining ingredients in a blender and pour into the pie plate.

Bake for 30 minutes, then allow 5-10 minutes to cool.

21 oz (1 can) of apple pie filling.
Baked pie shell.
1 cup of cranberries.
1 cup of vanilla wafer crumbs.
½ cup of raisins.
¼ cup of chopped walnuts.
3 tablespoons of brandy.
3 tablespoons of melted butter.
2 tablespoons of brown sugar, packed.
2 tablespoons of water.
½ teaspoon of cinnamon.

---

Mix together the cranberries, raisins, brandy, sugar and water.

Cover, then microwave on full power for 3 minutes.

Stir, then allow to stand for 5 minutes.

Add the whole can of apple pie filling and the cinnamon; stirring in.

Pour the mixture into a baked pie shell.

Combine the vanilla wafer crumbs, butter and the walnuts. Sprinkle on top of the pie.

Microwave on full power for another 3 minutes.

Allow to cool, then serve as desired.

Ingredients list:

1/3 cup of butter.
1 ½ to 2 pounds large shrimp, peeled and deveined.
4 to 6 medium cloves garlic, crushed and minced.
1/3 cup chopped fresh parsley.
2 ½ tablespoons of lemon juice.
Salt.

Cooking instructions:

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.

Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.

Add the parsley, lemon juice, and salt then stir well.

Remove the pan from the heat and serve.

Source:

This recipe came from the shrimp recipes website.