Green Bean Salad with Walnut

Serve 8 Prep: 10 mins Cook: 10 mins
Ingredients:

• 2 lbs green bean, stem ends removed


• 1/3 cup diced red onion


• 1/3 cup chopped flat leaf parsley


• 1/3 cup diced roasted red pepper


• 1 tsp minced garlic


• 1 1/2 Tbsp red wine vinegar


• 1 1/2 Tbsp Dijon mustard


• 3 Tbsp extra virgin olive oil


• a handful walnut, toasted and chopped

Direction:

1. Cook green bean in a pot of boiling water until crisp tender, about 5 to 6 minutes.


2. Remove to a bowl filled with ice water to stop the cooking.


3. Drain and dry with paper towels then place in a serving bowl


4. Mix the sauce ( vinegar, mustard, olive oil)


5. Toss with remaining ingredients. Season, to taste, with salt and pepper.


6. Let sit at room temperature, at least 30 minutes.

Green Bean Salad @ Group Recipes

Glazed petite carrots

Serve 8 Prep: 10 mins Cook: 10minutes

Ingredients:

• 2 lbs petites carrots, tops removed but with a little green left attached


• 2 Tbsp butter


• 3 Tbsp brown sugar or honey


• 1/2 tsp white wine vinegar


• 1 Tbsp lemon Juice


• 2 clove garlic, smashed


• 1 Tbsp, fresh thyme


• a pinch of cayenne pepper


• a pinch of salt


• a pinch or chopped fresh parsley

Directions:

1. Bring a pot of well-salted water to a boil.


2. Set up a bowl of ice water


3. Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.


4. When cook, dry carrots with pepper towel.


5. To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.


6. When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.


7. Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.


8. Garnish with chopped parsley

Glazed Petites Carrots @ Group Recipes

Turkey Salad

From Umma Yori

Serve 4-6 Prep 20 Min

• 2 cups diced turkey


• 1 cup diced unpeeled apple ( about 3/4 medium apple)


• 3/4 cup mayonnaise


• 2 tsp curry powder


• 1/2 tsp ground ginger powder


• 1/3 tsp black pepper


• 1 cup chopped celery (2 medium stalk celery)


• 3 Tbsp green onions, chopped ( 3 green onions)


• Spring Mix, Fresh cut Vegetables & fruits

1. In medium bowl, mix all ingredients except spring mix & cup-up vegetables & fruits.


2. Serve this salad on a lettuce-lined plate with cut-up fresh vegetables or fruits.

http://www.grouprecipes.com/80944/turkey-salad.html

Homemade Turkey Soup

From Umma Yori

Serve 10 Prep 30 min Cook 2hrs 50 min

• carcass from cooked 15-18 lb turkey


• 3-4 quarts water


• 2 tsp celery salt


• 1/2 tsp black pepper


• 1 tsp poultry seasoning ( a blend of sage, thyme, marjoram, rosemary, black pepper & nutmeg)


• 1 dried bay leaf


• 1 cup uncooked pearly barley


• 2 cups carrots, peeled, sliced (about 3 medium carrots)


• 1 1/2 cups onion, chopped (about 1 medium onion)


• 2 cups celery. chopped, (about 3 medium stalks celery)


• 4 cups cut-up cooked turkey


• 3 Tbsp fresh parsley, chopped if desired

1. Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.


2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.


3. Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.


4. Stir in carrots, onion, celery. Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and barley are tender.


5. Stir in parsley in desired

Turkey Soup @ Group Recipes

Christine's Mashed potatoes

From Umma Yori

• 8 large Russet potatoes (red ones)


• 1 cup sour cream


• 8 oz cream cheese, softened


• 4 tablespoon butter (1stick)


• 1/3 cup chives, chopped


• salt & pepper to taste


• pinch of paprika


• additional butter

1. Peel potatoes and cut into large cubes. Place in a pot with enough water to cover the potatoes.


2. Add some salt to the pot & gently boil the potatoes until they are fork tender.


3. Drain the potatoes in a colander. Place in a large mixing bowl; add sour cream & cream cheese. Using a hand mixer beat until smooth. Add the butter, chives, salt & pepper to taste.


4. Place the potatoes in a greased 2 qt casserole. Dot with additional butter and sprinkle with paprika. Bake at 350 degrees for 25 minutes.

Mashed Potatoes @ Group Recipes

Baked Asparagus

From Umma Yori

* To snap off the white bottoms, hold asparagus, one at a time, near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock *

• 2 bunches asparagus, washed, snap off the tough white bottoms, towel dried


• 1 to 2 tablespoons olive oil


• Coarse grained salt and cracked black pepper


• 1 fresh lemon slices & zest


• freshly grated parmesan cheese

1. Preheat oven to 400 degrees F.


2. Place asparagus in a large plastic bag. Toss asparagus with oil, salt and pepper


3. Place the asparagus in a single layer on a cookie sheet.


4. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.


5. Toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.

Baked Asparagus @ Group Recipes

Stuffing

From Umma Yori

• 4 cups celery, onion, parsley, mushroom, chopped


• 1 Tbsp each rosemary, sage, Thyme flakes


• 1 Tbsp butter


• 2 cup chicken broth


• 8 cups dried bread cubes


• pinch of salt & pepper

1. Preheat the oven to 350 degree.


2. In large pan melt the butter. Add vegetable mix and herbs and saute for 5-7 minutes.


3. Add chicken broth and boil in medium heat about 15 minutes, stir often.


4. Turn the heat off, then place bread cubes to pan, mix lightly with fork then cover for 5 minutes.


5. Transfer to the bake dish and bake the stuffing about 40 minutes with cover

Stuffing @ Group Recipes

Ginger Cranberry Sauce

From Umma Yori

Serve 10, prepare: 5 mins. Cook: 10 mins.

Ingredients:
12 oz. fresh cranberries, picked over and rinsed
1 cup (or 1/2 cup more) granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 Tbsp finely chopped ginger
Finely grated zest from 1 orange

Directions:

1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. refrigerate, covered, for up to 3 months.

Brinded Turkey Breast

Serves 8 Prepare: overnight Cook: 4 hours

For the brine:
16 cups water
2 cups sugar
2 cups coarse salt
5 cloves of garlic, crushed
1 Tbsp pickling spices

For the turkey:
1 fresh turkey breat, 9-11 lbs., deboned
6 Tbsp, unsalted butter, melted
Black pepper
2 cups chicken broth

Directions

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
2. Rince the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
3. Preheat oven to 350 degree. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavu duty aluminum foil.
4. Place turkey in the pan. Brush with 4 Tbsp of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 Tbsp melted butter, until the turkey is golden brown and a meat themometer inserted in the thickest part reads 165 degree and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy

For the gravy

pan juices, 2 cups chicken broth, 4 Tbsp butter, 4 Tbsp flour, 1/2 tsp dried thyme

1. While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups.
2. Melt butter in a heavy saucepan over medium heat. Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes, Whisking constantly, slowly pour in the broth and continue whisking until the gravy thickens. Season with thyme, salt, and pepper.