Recipes?

[funlvnman]

Good Eats Roast Turkey Recipe courtesy Alton Brown







1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 7 hours
Cook Time: 2 hours 30 minutes
Yield: 10 to 12 servings
User Rating:

[vipermcgee]

I got a little creative tonight, so I thought I would try my hand at another shepard's pie. Only one problem- no lamb! So I had to use beef.

So here goes (oh yeah, I'm one of thost pinch of this cooks, so I am guessing at measurements. Sorry if I am not exact!)

Start by making your favorite mashed (or creamed) potatos.
What I used:
2 medium brown (russett) potatos
3 medium red potatos
butter (no idea how much I used, sorry)
half & half (no idea how much)

Just boil potatos, drain, mash, and combine everything and mix!


Filling
I used round steak because it is very lean. Use whatever you like here

1.5 pounds of round steak, cut into 1/2 inch cubes
1 carrot (about 7 in long) cut into thin slices
hand-full of frozen green peas (about 1/4 to 1/2 cup, estimated)
worcestershire sauce
olive oil
onion (chopped, about 1/4 cup)
flour
butter

brown steak in about 2 tbsp olive oil. add about 1 tbsp worcestershire sauce and onion. Cook on med heat about 5 min, then add peas and carrots. reduce heat and simmer about 10-15 min. melt butter in small pan. add flour and let it start to brown-I think I used about 4tbsp of butter and 2 tbsp of flour, but again, no measurements while cooking. pour this into pan with meat and stir, adding a little water to make a gravy. layer this in a large glass pan and cover with mashed potatos. place under broiler until top begins to brown, about 5 to 15 min, depending on oven.


Hope you can follow this. As I said, I didn't measure anything here.

BTW- I once ran across a Rachael Ray recipe for Shepard's Pie. I no longer remember where I saw it, but it looked pretty good if you need an exact recipe to follow.


Robert
:robert:

[funlvnman]

http://steamykitchen.com/163-how-to-...me-steaks.html

http://www.stilltasty.com/

http://www.nibbledish.com/

http://www.amateurgourmet.com/2009/0...de_ginger.html

http://www.recessionipes.com/2009/06...ean-salad.html

http://www.poorgirleatswell.com/2008...eta-salad.html

http://www.motherearthnews.com/Real-...tes-A-Day.aspx


And my personal favorite
http://www.cookingforengineers.com/