Roxy15

Turkey Gravy: 1/2 Cup Blue Bonnet Margarine 1/2 Cup All-Purpose Flour 4 Cups Degreased Turkey Broth-Eyeball It 1/3 Cup Heavy Cream-Eyeball It Salt & Pepper To Taste Making The Roux: Cut 1/2 Cup Blue Bonnet Margarine Into Chunks & Add It To A Medium-Size Heavy Saucepan. On Low Heat, Melt Margarine Until It Is Foamy. Add 1/2 Cup All-Purpose White Flour To Heavy Saucepan. Whisk Flour Until It Is Well Blended. Keep Whisking & Cooking For 6-12 Minutes. Slowly Whisk In 4 Cups Turkey Broth. Add 1/3 Cup Heavy Cream-(Use More If You Need To Get Gravy At The Consistency You Want It To Be). Salt & Pepper To Taste. ***Add A Little Kitchen Bouquet If You Need To Get More Color-Opt

Thx for letting me know that you liked it:) much appreciated:) I love bacon:) Take Care

I keep left-over turkey for sandwiches, etc, but, If I want to warm up the turkey, this is my favorite way to do it. Reheating Left-Over Turkey: Sprinkle Tony Chaheres Creole Seasoning Over Sliced Turkey. Layer Turkey Broth Or Canned Chicken Broth, Sliced Seasoned Turkey, Sliced Onions-(To Taste), Chopped Garlic,-(To Taste) In A Baking Pan until gone. Sprinkle some Tony Chaheres Creole Seasoning Over All. Bake In Oven Till Heated Through.

I have made alot of turkeys, but, the turkey I roasted yesterday, is the best one I have ever made. Tony Chaheres More Spice Seasoning and Christopher Ranch Garlic In A Jar, makes the turkey taste really good! Tony Chachere’s More Spice Seasoning is great to use when cooking. I thought I had used Creole Seasoning when I made turkey for Thanksgiving but, it was Tony Chachere’s More Spice Seasoning instead. Anyway...my error and thought I would let you know. Turkey: Wash & Peel 2 Stockings Garlic- Chop Garlic Cloves, To Taste-For Stuffing Garlic Cloves, To Taste-Not Chopped Slice 3 White Onions- For Turkey Broth Chop White Onions To Taste- For Stuffing Peel & Cut 3 Carrots In Thick Slices Cut Ends Off Of 3 Celery Sticks-Cut Celery Sticks In Half Put Separated Cloves, Chopped Garlic Cloves, Sliced Onions & Chopped Onions In Separate Covered Containers On Kitchen Counter. Put Carrots & Celery In Colander; Wash In Cold Water. Refrigerate Carrots & Celery Sticks In Food Saver Bag. 17 lb. Farmers Fresh Turkey-(That Is The Name Brand Of Turkey)-It Has A Pop Out Thermometer Blue Bonnet Margarine 1 Jar-Christopher Ranch Garlic In A Jar 1-(7-oz.) Container Tony Chachere’s More Spice Seasoning 1-(32-oz.) Can Swanson’s Chicken Broth Preheat Oven To 325 Degrees. Cut Blue Bonnet Margarine In Slices-Don’t Be Skimpy-Refrigerate. Take Giblets & Neck Out Of Turkey Cavity. Thoroughly Wash Turkey In Cold Water; Pat Dry With A Paper Towel. Push Turkey Skin Up By Cavity & Put Slices Of Butter Under The Skin-Don’t Be Skimpy! Push Butter Slices Way Back & In Front; Push Down Your Hands On Butter Slices To Cover Turkey Well. Stuff Turkey Loosely With Sausage Cornbread Dressing Or Sprinkle Cavity With Tony Chaheres More Spice Seasoning & Stuff Cavity With Onions, Garlic Cloves, Celery & Carrot Sticks. Tie Turkey Legs Together; Tuck Wings Underneath. Use Softened Blue Bonnet Margarine In A Tub & Cover Turkey Well With Softened Blue Bonnet Margarine. Spread 1 Jar- Christopher Ranch Garlic In A Jar All Over The Turkey-Top, Bottom & Sides Sprinkle Garlic Salt & Pepper To Taste Over Turkey. Sprinkle Tony Chaheres More Spice Seasoning in cavity and all over the turkey. ***I Didn’t Use The Whole 7-oz. Container. Put Cut Up Carrots, Garlic Cloves, Sliced White Onions, Sliced Carrots & Celery In Bottom Of Roasting Pan. Pour 1- 32-oz. Swanson’s Chicken Broth In Bottom Over Vegetables. Put Turkey On Rack In Roasting Pan, Breast Side Up. Bake Turkey In Preheated 325 Degree Oven Until The Red Thermometer Pops Out When The Turkey Is Done. ***Look On Turkey Wrapper To See How Long It Will Take To Bake Turkey. ***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So. ***Put Roster Lid On Roaster If The Turkey Gets Too Brown Before It Is Done. Take Turkey Out Of Oven. Put Roaster Lid Over Turkey & Let Sit For 20-30 Minutes Before Carving. While The Turkey Is Resting, Pour The Pan Juices Into A Gravy Degreaser. Discard The Fat & Reserve The Turkey Broth to make gravy. You may not use all the broth; refrigerate broth that you don't use. Put Turkey On Turkey Platter; Carve Turkey.

I made this as an appetizer for Thanksgiving. It is an easy appetizer to make and it tastes great:) Fresh Large Shrimp From Deli Vegetable Oil Bacon Amazing Taste Seafood Seasoning Fill Big Daddy Deep-Fat Fryer to the line with Vegetable Oil. Cut bacon in slices according to how many shrimp you have and how thick you need to slice the bacon to cover shrimp. Wash shrimp in cold water thoroughly; pat dry with a paper towel. Put shrimp in a bowl and sprinkle shrimp with Amazing Taste Seafood Seasoning to taste. Use a spatula to toss the shrimp to cover with seasoning. Wrap shrimp with sliced bacon and secure with a toothpick. Refrigerate on a plate while the Vegetable Oil is heating. Heat the Vegetable Oil for 10 minutes in the Big Daddy Deep-Fat Fryer. Put Bacon Wrapped Shrimp in the Big Daddy Deep-Fat Fryer and fry for 4-8 minutes. Drain shrimp on a paper towel lined serving plate. ***You Can Also Butterfly Shrimp Ahead Of Time-Season Butterflied Shrimp; Stuff Butterflied Shrimp With Ortega Diced Jalapenos Or Chiles; Shredded Pepper Jack Monterey Cheese With Jalapeno Peppers-Close Shrimp, Wrap With Bacon, Secure With Toothpick & Fry.

Neb 41 – 13 175 pass 225 rush

Taco Appetizer: 1 lb. Ground Beef 1 Onion, Chopped 2 Cloves Garlic, Finely Chopped 1 Cup Water 1/2 Cup Ortega Thick & Smooth Taco Sauce 1-(4-oz.) Can Ortega Diced Green Chiles 1-(2.25-oz.) Can Sliced Black Olives, Drained, Divided Sliced Jalapenos To Taste-(Opt.) 1 Pkg. Ortega Taco Seasoning Mix 1-(4.5-oz.) Pkg. Ortega Taco Shells-(12 Ct.), Broken 2 Cups Shredded Cheddar Cheese, Divided 1/4 Cup Chopped Tomatoes 1/8 Cup Sliced Green Onions Preheat Oven To 375 Degrees. Cook Ground Beef, Onion & Garlic Until Ground Beef Is Browned; Drain. Stir In Water, Taco Sauce, Chiles, 1/4 Cup Sliced Black Olives, Sliced Jalapenos and Taco Seasoning Mix. Cook Over Low Heat For 3-4 Minutes. Layer half of broken Taco Shells on bottom of greased 12 x 8-in. baking dish. Cover with half of meat sauce, sprinkle with 1 cup cheese. Repeat with remaining Taco Shells, Meat Sauce and Cheese. Bake for 20-25 minutes or until bubbly and cheese is melted. Top with remaining Black Olives, Tomatoes, Sliced Jalapenos and Green Onions.

Coconut Fried Shrimp: 1 lb. Uncooked Fresh Jumbo Shrimp-(About 12) From Deli-Peeled & Deveined 1/4 Cup All-Purpose Flour 2 Egg Whites, Lightly Beaten 1-1/3 Cups Flaked Coconut Oil For Deep-Fat Frying 1-(12-oz.) Jar Pineapple Preserves 1 T. Frozen Non-Alcoholic Pina Colada Mix, Thawed Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut. In an Electric Skillet or Deep-Fat Fryer, heat oil to 375 degrees. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine Pineapple Preserves and Pina Colada Mix. Serve with shrimp.

Coconut Shrimp: 1 Egg 1 T. Water 1 Cup Panko Bread Crumbs 1 Cup Flaked Coconut 1 lb. Uncooked Large Shrimp, Peeled & Deveined, From Deli Oil For Deep-Fat Frying 1-(12-oz.) Jar Orange Marmalade 1/4 Cup Rum In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and coconut. Dip shrimp into egg mixture and then roll in crumb mixture. In an electric skillet, heat 1/4 in. of oil to 375 degrees.. Fry shrimp, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Meanwhile, in a small saucepan, bring orange marmalade and rum to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with shrimp or use your favorite Seafood Sauce.

BLT Pizza: 1-(8-oz.) Pkg. Refrigerated Crescent Rolls 1 Cup Mayonnaise 1 T. Dijon Mustard 3 Cups Shredded Lettuce 12 Bacon Strips, Cooked & Crumbled 1 Medium Tomato, Seeded & Chopped 2 Green Onions, Thinly Sliced 1-1/2 Cups-(6-oz.s) Shredded Cheddar Cheese Or Mexican-Style Cheese Separate crescent dough into eight triangles; place on a lightly greased 14-in. pizza pan with points toward the center. Press dough onto the bottom and up the sides of pan, forming a crust; seal perforations. Bake at 375 degrees for 12-15 minutes or until golden brown. Cool completely. In a small bowl, combine the mayonnaise and mustard; spread over crust. Sprinkle with lettuce, bacon, tomato, onions and cheese.

Chips & Dip: 1-(12-oz.) Pkg. 8-in. Flour Tortillas 2 T. Extra-Virgin Olive Oil 1/2-(1.25-oz.) Pkg. Taco Seasoning Mix Preheat oven to 375 degrees. Cut Tortillas into strips or wedges; toss with Extra-Virgin Olive Oil and Taco Seasoning. On 2 baking sheets, arrange Flour Tortillas in single layer. Bake 12 to 15 minutes or until crisp and golden brown. Serve with Roasted Red Pepper Dip Or Your Favorite Dip. Roasted Red Pepper Dip: 1-(7-oz.) Jar Roasted Red Peppers, Drained & Diced 3/4 lb. Shredded Monterey Jack Cheese Or Shredded Pepper Jack Cheese 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Cup Mayonnaise 1 T. Onion, Minced-Or To Taste 1 Clove Garlic, Minced-Or To Taste 2 T. Prepared Dijon-Mustard Preheat oven to 350 degrees. In a small baking dish, mix the Roasted Red Peppers, Shredded Monterey Jack Cheese Or Shredded Pepper Jack Cheese, Mayonnaise, Onion, Garlic and Dijon-Mustard. Bake in the preheated 350 degree oven for 20 minutes, or until bubbly and lightly browned. Serve warm with chips. Another Roasted Red Pepper Dip-(Picture Below) 1-(16-oz.) Jar Chi-Chi's Thick & Chunky Salsa 1 Cup Sour Cream 2 T. Chopped Fresh Cilnatro In medium bowl, combine Salsa, Sour Cream and Cilantro, if desired; mix well. Serve with Tortilla Chips.

Bacon & Cheese Pinwheels: 1-(8-oz.) Pkg. Cream Cheese, Softened 1 Cup Shredded Cheddar Cheese 1/2 Cup Sliced Ripe Olives 1 T. Chopped Fresh Cilantro 1/4 Tsp. Garlic Powder 1/2 Cup Real Crumbled Bacon 2 T. Sliced Green Onions 5 Flour Tortillas In medium bowl, combine all ingredients, except Flour Tortillas. Spread Cream Cheese mixture evenly on each Flour Tortilla. Tightly roll up Flour Tortillas. Wrap in Plastic Wrap on serving plate, refrigerate until ready to serve. Slice into 1-in. pieces to serve. Serve with Salsa for dipping.

Frozen Chocolate Crunch: 8-oz.s Germah Sweet Chocolate, Chopped 2/3 Cup Light Corn Syrup 2 Cups Heavy Whipping Cream, Divided 1-1/2 Cups Coarsely Crushed Cream-Filled Chocolate Sandwich Cookies-(About 12 Cookies) 1 Cup Chopped Walnuts Additional Chopped Walnuts And Crushed Cream-Filled Chocolate Sandwich Cookies-(Opt.) In a heavy saucepan, melt chocolate and corn syrup; stir until smooth. Stir in 1/2 cup cream. Refrigerate for 1 hour or until cool. Stir in crushed cookies and walnuts. In a small bowl, beat remaining cream until stiff peaks form; fold into chocolate mixture. Spread into a 9-in. square dish. Cover and freeze for 4-6 hours or until firm. Sprinkle with additional walnuts and crushed cookies if desired.

Have no idea what got removed...hope it had nothing to do with me....I didn't see the post you posted. Just trying to help you find the recipe you wanted. If any members don't like my recipes or links...all I got to say on that is not to look at them period!

I found this, hope this helps...has vinegar that you mentioned in it. The best barbecue in Texas is brisket, pork, ribs, chicken and sausage slow cooked in a smoker-cooker. http://generalhorticulture.tamu.edu/prof/Recipes/BBQsauce/BBQsauce.html http://www.screweduptexanrecipes.com/2010/05/texas-style-barbecue-sauce.html

Beef 'n Bean Tostadas: 1-(16-oz.) Can Refried Beans 1-(4.5-oz.) Can Chopped Green Chiles, Drained 1-(12-Count) Tostada Shells 1 lb. Lean Ground Beef 1-(16-oz.) Jar Salsa 1-1/2 Cups Shredded Lettuce 3-oz.-(1/4 Cup) Shredded Cheddar Cheese 1/4 Cup Diced Tomato Heat oven to 375 degrees. In medium bowl, combine Refried Beans and Chiles; mix well. Spread 2-3 T. Refried Bean mixture onto each Tostada Shell; place on ungreased large cookie sheet. Bake at 375 degrees for 5 to 7 minutes or until hot. Meanwhile, in large skillet, brown ground beef; drain. Stir in 1-1/2 cups of the Salsa. Cook over medium heat for 2 to 3 minutes or until thoroughly heated. Serve Tostada Shells topped with hot beef mixture, shredded lettuce, cheese, tomatoes and remaining salsa. Shred the lettuce, dice the tomato and shred the cheese; store them in separate plastic bags or small serving bowls in the refrigerator. To let each person build an individual tostada, set out additional toppings such as chopped Red or Green Bell Peppers, Sliced Ripe Olives, Sliced Jalapeño Peppers, Guacamole and Sour Cream.

Cheesy Chicken Flautas: 1/2 Cup Sour Cream 1/2 Cup Lawry’s Mexican Chile & Lime Juice, Divided 1 lb. Boneless, Skinless Chicken, Cooked & Shredded 16-(6-in.) Corn Tortillas 1 Cup Shredded Monterey Jack Cheese Vegetable Oil For Frying 1. Mix sour cream and 2 T. marinade in small bowl. Mix chicken and remaining marinade in medium bowl. Set aside. 2. Microwave Corn Tortillas, several at a time, on microwavable plate on high 20 seconds or until softened. Spoon about 2 tablespoons chicken mixture onto each tortilla. Top each with 1 tablespoon of the cheese. Roll up tightly. Secure with toothpick. 3. Pour oil to 1-inch deep in large skillet. Heat Vegetable Oil to 375 degrees on medium heat. Fry Chicken Flautas, several at a time, 3 minutes or until crisp, turning occasionally. Drain on paper towels. Remove toothpicks. Serve with Sour Cream Sauce, Guacamole and Salsa.

Good Idea:) I love asparagus:)

Aww you told my secret...I am a CIA handler... Thx to all who appreciates me taking the time to post recipes:) and as for you mmmtodd...you forgot that I am a CIA handler so your comments didn't affect me any...I have had alot roughter stuff thrown at me:)

Crockpot Creamy Corn: 2-(16-oz.) Pkgs. Frozen Corn 1-(8-oz.) Pkg. Cream Cheese, Cubed 1/3 Cup Butter, Cubed 1/2 Tsp. Garlic Powder 1/2 Tsp. Salt 1/4 Tsp. Pepper In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated through and cheese is melted. Stir well before serving.

Classic Green Bean Casserole: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 1/2 cup milk 1 teaspoon soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's French Fried Onions 1 .Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1-1/2-quart casserole. 2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3. Bake for 5 minutes or until the onions are golden brown.

Red Potatoes With Bacon: Red Potatoes, Unpeeled & Cubed-(Fill 4-Qt. Pot, Boiled To Fork Tender) 1 lb. Bacon, Cut Into Small Bits & Cooked Medium Carton Sour Cream 2 Cups Shredded Cheddar Cheese 2 Sticks Butter Salt & Pepper To Taste Combine potatoes, bacon bits, butter, sour cream and 1 cup cheese, and fold together. Don't forget to salt and pepper to taste. Place into casserole dish and cover with remaining cheese. Bake at 350 degrees until hot and cheese is melted and maybe a little crispy.

Cucumber Salad: 1 cup mayonnaise 1/4 cup sugar 1/4 cup vinegar 1/4 teaspoon salt 4 cups sliced cucumbers 1 small onion-(sliced thinly) In a bowl, combine mayonnaise, sugar, vinegar and salt. Add cucumbers and onions; stir to coat. Cover and refrigerate for 2 hours.

Cranberry Ripple Cake: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter or margarine, softened 1 cup sugar 1/2 teaspoon almond extract 2 eggs 1 cup dairy sour cream 1-(16-oz.) can whole cranberry sauce 1/2 cup pecans, chopped Stir together flour, baking powder, baking soda and salt. In a large bowl beat butter or margarine 30 seconds. Add sugar and extract, beat until fluffy. Add eggs, beat well. Add flour mixture and sour cream alternately to creamed mixture, beating after each addition until smooth. Spread half the batter in a greased and floured 10 inch tube pan. Spoon 1 cup of cranberry sauce over batter. Spoon remaining batter over sauce, spreading as much as possible. top with remaining cranberry sauce. Sprinkle pecans over top. Bake in a 350°F oven 40 to 50 minutes. Cool 10 minutes. Remove from pan, cool on wire rack.

Mini-Pumpkin Cheesecakes: For this recipe, you will need a Mini Cheesecake Pan: Crust: 1 cup graham cracker crumbs 2 tablespoons brown sugar 2 tablespoons melted butter 1 tablespoon maple syrup 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg Filling: 1 eight ounce package cream cheese, softened 1/2 cup canned pumpkin (or cooked and mashed fresh pumpkin) 1 egg plus 1 egg white, slightly beaten 1/4 cup packed brown sugar 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg pinch of ground cloves Topping: 1 cup heavy cream powdered sugar to taste 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1. Preheat oven to 375 degrees, lightly grease the insides of the mini cheesecake pan (I use cooking spray). 2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside. 3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12. 4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve. 5. Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream. Recipe Notes: You can change up the amount and type of spices in this recipe to suit your own taste. If you have pumpkin pie spice on hand, you can just use that to replace all of the other spices. If you want to experiment with the spices but don’t like the idea of tasting the batter with raw egg, blend together everything except the egg and keep adding spices and tasting until you get the flavor you want. Then add the egg and continue with the recipe