Easy Recipes - What Are the Advantages of Easy Recipes?

I would like to write an article about easy recipes for meals for everybody. I would like to talk about advantages of it. As you know there are many easy recipes for a lot of meals. I want to give you some information about it. Read this article to the end and you will probably find some interesting information in it. Remember that this article is presenting only my opinion and you can have your own mind of course.

The first big advantage is that easy recipes are very cheap. There aren't so many ingredients that you need to obtain and these ingredients are very cheap. Of course the taste of easy meals is great. You only have to find a good easy recipe (for example recipe for a tasty soup etc). In my opinion you should try one of these great recipes.

The next advantage of using easy recipes for meals is that the dishes made from this recipes are easy to prepare. A low amount of ingredients and an uncomplicated way of preparing it are the biggest advantages of using easy recipes. I hope you are going to try them. It's really worth it.

Another great advantage of using easy recipes is that the meals can be prepared by everybody. These great recipes are good for people who don't have any experience in the kitchen. Using these recipes can be good even for children. They can learn how to work in the kitchen thank to these fantastic recipes. As you can see they can teach you a lot of things that can be important for you in the kitchen.

Of course there are many easy recipes in the whole world, so they will not be boring for you. You can find some examples of easy meals. There are for example chips with salad, chicken breasts or pasta with cheese, mushrooms, ham and ketchup (it's a very easy meal and it takes only 10 minutes to prepare it).

As you can see these recipes have got a lot of advantages. They are easy, cheap and varied. It's a perfect way to eat a cheap and quick dinner with your family. Easy recipes are also a perfect solution for unexpected visits of your friends.

That's all I wanted to write in this article. I hope this information can be really helpful for you now or in the future. I believe that this text was really interesting for you. I'm going to write more of them in the future and I hope that you are waiting for them with patience.

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Cooking for a Crowd? Need Large Quantity Recipes? Why Not Create Your Own?

It is often hard to find just the right large quantity recipe for the theme of your party or for the "culinary experience" you are aspiring to offer your guests. Here are a few tips and suggestions on how to modify your favorite 4-6 serving recipes when you find yourself cooking for a crowd of 20 or more.

What constitutes a crowd? Of course it's all relative (your relatives, not mine). Seriously, if you are accustomed to cooking for one to three, cooking for 20-50 people may seem overwhelming. When cooking for a crowd, there are three important considerations; adequate cookware, sufficient refrigerator space and recipe selection.

Obviously you should seek out recipes geared towards feeding a crowd. It is often easy to find large quantity recipes for basic dishes such as lasagna and mashed potatoes. But what do you do if you have your heart set on using your favorite 4-serving recipe for Corn and Black Bean Polenta for a party of 25?

Even for expert cooks, modifying a recipe for large quantity cooking is not just a matter of endless multiplications. If you expand a recipe too much--you are bound to run into trouble and end up with an off tasting or a poorly flavored dish.

For a basic dish like mashed potatoes, it would be acceptable to multiply all of the ingredients in a 4-serving recipe by two, thus doubling the recipe to serve 8. However, recipes are not indefinitely expandable (or shrinkable for that matter) and enlarging a recipe any more then 2-4 times is not

recommended.

You may also use recipe converters which are easily found online. The converters however, simply "do the math", multiplying each ingredient amount by the increased number of servings you enter into the converter. It does not take into account, for example, the pungency or texture of the ingredients. If a 4-serving recipe calls for 1 tablespoon of finely chopped rosemary and you want to triple the recipe to serve 12; 3 tablespoons of rosemary will probably overwhelm all the other flavors and seasonings in the dish.

It is a good idea to be cautious when multiplying ingredients like salt, flour, cornstarch, eggs, seafood, meats, robust herbs, oils, onions, garlic, celery and peppers. Some ingredients will impart enough flavor, texture or body when only increased a fraction. In addition some of these ingredients can be added a little at a time as you continually check for taste.

What if you want to serve 25 people with a not-so-simple, 4-serving recipe with numerous ingredients? Doubling or tripling more complex recipes could get complicated. One trick is to batch cook. Batch cooking requires planning ahead and cooking in advance. It may also mean freezing prepared dishes. It is also a matter of "doing the math".

To serve 25 with a 4-serving recipe, you can cook 5-6 individual batches of that recipe or, you can expand the recipe (no more then 2-4 times) and cook in batches accordingly. For example, to serve 25 from a 4-serving recipe, double the recipe to 8 and cook three batches or, triple it and cook two batches. To serve 18 with a 6-serving recipe, cook it three times or cook one 6-serving batch and one batch that has been doubled to serve 12. You get the idea.

It is almost impossible to double or triple recipe ingredients for cakes, cookies, pie dough, or breads, without meeting with utter disaster. It's a chemistry thing. Instead, prepare a single batch repeatedly until you have enough food to feed your guests. Again, cooking in advance is the key.

Chances are you can successfully double or triple the ingredients of recipes for individual appetizers, such as stuffed mushrooms or crostini; and for snack mixes, dips, salsas, punches, one serving-size pieces of meat, poultry or fish, tossed salads, pasta salads and vegetables dishes.

If you are cooking for a crowd of 25 or more you will most likely serve buffet style. It is the best way to serve larger crowds. On a buffet of numerous dishes, people will take smaller portions of each in order to sample everything. Also, not everyone will sample every dish. This means that every dish

you prepare need not serve 25. You need only prepare a few large quantity dishes. Look for recipes that serve 8-12 and double them (or not).

With a calculator and a little ingredient know-how you can comfortably convert most of your party food recipes and present a tantalizing menu to your

guests.

Have fun!

Debra Haydel

Debra Haydel is the publisher of http://www.chef-menus.com. This site is packed with information and tips on party menu planning. Not just recipes but coordinated, seasonal menus for all special occasions. Learn more about cooking for a crowd and creating party food with flavor and flare.

Great Sandwich Recipes

Tea Sandwich Recipes

(Yes, even the cucumber sandwiches.) Tea sandwich recipes are savory fare, not sweet, often prepared with scallions, garlic, spicy mustard, pepper or hot sauce. For fun, serve a variety of tea sandwich recipes or a combination of sandwiches and appetizers. Here you will find a large assortment of sandwich recipes including tea sandwiches and chicken salad sandwich recipes. His Now the meditator should take mistress by such as chains, whereas betraying my and inclined the tea sandwich recipes dining-room too.

100 great homemade sandwich recipes to share at your next picnic, backyard party or tailgate party. 100 different sandwich recipes ebook! Here you will find a large assortment of sandwich recipes including tea sandwiches and chicken salad sandwich recipes. The recipe has a twist with the usual chicken salad sandwich recipes using pimentoes, sour cream and fresh ginger. You can add any of the sandwich recipes you like to your recipe box by clicking on the link in the upper right corner. Find a sandwich your family will enjoy with recipes that include a baked puffy cheese sandwich and saucy sloppy joes.

Beeton's hors d'oeuvre and savouries, including cheese and egg dishes, sandwiches, salads and dressings: 350 recipes Mrs. 1,101 great homemade sandwich recipes to share at you next picnic, backyard party or tailgate party. This book contains recipes for a bounty of utensil-free foods including...Did you mean: finger sandwichResults 1 - 10 of 28 for finger sandwiches. In addition to these sandwich solutions, many other delicious recipes can be added to enhance your family gatherings and summer festivities. All online sandwich recipes will be judged on the same contest criteria: creativity, taste, nutritional balance, ease of preparation and appearance.

Creativity in filling and assembling sandwiches continued to flourish and in 1936, one cookbook included 1,000 sandwich recipes. (Yes, even the cucumber sandwiches.) Tea sandwich recipes are savory fare, not sweet, often prepared with scallions, garlic, spicy mustard, pepper or hot sauce. Though sandwiches are usually thought of as lunchtime fare, these recipes proved delicious and satisfying as the main entrée at dinnertime, as well. Hundreds of peanut butter sandwich recipes from across the U.S. If you are tired of peanut butter and jelly sandwiches, then Great Sandwiches is the sandwich recipes Ebook for you! His Now the meditator should take mistress by such as chains, whereas betraying my and inclined the tea sandwich recipes dining-room too.

You're bound to find your favourite sandwich recipes and new sandwich recipes that you didnt know about inside this fabolous ebook! This page lists sandwich recipes (vegetarian-meatless) with nutrition facts included. salmon sandwich recipes blood. My aim is to learn everything I can about sandwich recipes and related topics. Cut each knuckle sandwich into 4 pieces on the diagonal and crunch away.Yield: 4More recipes using pears... For fun, serve a variety of tea sandwich recipes or a combination of sandwiches and appetizers. Includes healthy sandwich recipes, hamburger recipes, tofu burger recipes, and other easy lunch ... Cuban Sandwich This is my personal favorite of all the sandwich recipes at my site. Quite frankly, I simply can't envisage anybody not taking to these wholesomely savoury sandwich recipes like a duck to water. In honor of this special month, I'm sharing four of my tasty sandwich recipes with you.

Author:Td Gunnerson http://www.delicioussandwichrecipes.com

Top 10 Thanksgiving Turkey Recipes for Holiday Cooking

The holidays always mean family and FOOD! The turkey recipe is key to a good meal. Here are 10 of the top turkey recipes for your holiday meal. These recipes range from traditional to unique and there is even a beginner turkey recipe!

Recipe #1

Traditional Oven Turkey

Kraft Foods© Recipe

1 frozen turkey (12 lb.), thawed

3 Tbsp. oil

1/2 tsp. salt

1/2 tsp. pepper

2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary

3 cups water

Thaw turkey completely before grilling. To thaw, place turkey on tray in refrigerator. Refrigerate until thawed, allowing 24 hours of thawing time for every 4 pounds of turkey.

PREHEAT grill to medium-high heat. Remove neck and giblets from turkey. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.

RUB outside of turkey with oil. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.

GRILL turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

For extra flavor, stuff the turkey cavity with a peeled onion, celery stalks, lemon slices and/or fresh herb bundles before grilling.

Recipe #2

Turducken

Foster Farms© Recipe

This is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.

INGREDIENTS

3 pounds Foster Farms Whole Young Chicken

salt and pepper to taste

Creole seasoning to taste

1 (4 pound) duck, boned

16 pounds Foster Farms Fresh Whole Turkey, boned

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.

2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.

3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.

4. With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.

5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Recipe #3

Holiday Champagne Turkey

Foster Farms© Recipe

Summary

A bottle of champagne is the secret to this moist turkey stuffed with apples and baked in an oven bag.

INGREDIENTS

1 (12 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

1/2 cup butter, cubed

2 apples, cored and halved

1 tablespoon garlic powder

salt and pepper to taste

2/3 (750 milliliter) bottle champagne

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.

3. Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Recipe #4

Perfect Turkey

Summary

This is a perfect recipe for a moist, flavorful holiday bird! Plan the time to brine the bird overnight - it's worth the extra effort!

INGREDIENTS

1 (18 pound) Foster Farms Fresh Whole Turkey, neck and giblets removed

2 cups kosher salt

1/2 cup butter, melted

2 large onions, peeled and chopped

4 carrots, peeled and chopped

4 stalks celery, chopped

2 sprigs fresh thyme

1 bay leaf

1 cup dry white wine

DIRECTIONS

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Recipe #5

Latino Lime Glazed Turkey with Chipotle Gravy

Recipe by: Chef/GM Chris Ottens of Novell, a Bon Appetit Management Co.

Citrus Glaze

3/4 Cup unsalted butter

1/2 Cup honey

4 Tablespoons orange zest

4 Tablespoons lime zest

2 Tablespoons fresh thyme, chopped

4 Teaspoons canned chipotle chilies, chopped

1 Tablespoon ground cumin

1 Teaspoon salt

Over medium heat, melt butter in heavy saucepan. Remove pan from heat and stir in honey, orange and lime zests, thyme, chilies, cumin and salt.

Measure 1/2 cup glaze and reserve for gravy. Cover and chill remaining liquid in freezer for about 30 minutes or until liquid begins to turn firm but is still spreadable.

Vegetables

2 Tablespoons unsalted butter

4-1/2 Cups chopped sweet onions

1 Packet giblets (turkey neck, gizzard and heart)

2 Cups coarsely chopped peeled carrots

2 Cups coarsely chopped celery (with leaves)

1-1/2 Cups chopped plum tomatoes

Over medium-high heat, melt butter in large nonstick pan. Add onions and reserved turkey parts.

Sauté until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.

Glazed Turkey

22 to 24-pound WHOLE TURKEY, fresh or frozen (thawed)

9 Cups TURKEY STOCK

Set a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.

Blot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.

Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on the rack. Brush an additional 1/3-cup citrus glaze over top and sides of turkey. Reserve any remaining glaze. Sprinkle turkey with salt and pepper.

Loosely tent the turkey and roast turkey in a preheated 400 degree F oven for 30 minutes.

Add 1-cup poultry broth to pan and reduce oven temperature to 350 degrees F.

Secure foil snugly around turkey and continue to roast for 1-1/4 hours. The foil will prevent the honey-coated turkey from excessive browning.

Add 1-cup poultry broth to pan every 30 minutes until turkey reaches an internal temperature of 180 degrees F in the thigh. Remove the foil during the last 15-20 minutes to brown the turkey.

Remove turkey from the oven and allow it to stand for 20 minutes before carving.

Chipotle Gravy

1/2 Cup flour

1 Cup TURKEY STOCK

Strain pan drippings, pressing vegetables to extract liquid. Discard solids in strainer.

Spoon fat from top of juices and discard fat. Add enough broth to pan juices to equal 6 cups.

Stir reserved 1/2-cup citrus glaze in heavy large saucepan over medium heat until melted.

Gradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.

Reduce heat to medium; simmer until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper.

Recipe #6

Holiday Turkey with Sage and Sherried Cider Gravy

Recipe provided by Volk Enterprises, Inc.

Ingredients 2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)

As needed salt and freshly ground black pepper

1 Large lemon, cut in quarters

14 Large fresh sage leaves

4 Slices multi-grain bread

1 Large Granny Smith apple, wedged

1 Large sweet onion, wedged

1 Cup unsalted butter, softened

1 Pint water

1 Pint dry sherry

1 Pint sparkling apple cider

2/3 Cup flour

1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted Turkeys

1. Preheat oven to 425 degrees F.

2. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.

3. Place 1 lemon wedge, 1 sage leaf and 1 bread slice into each neck cavity. Fold neck skin under body and fasten with a skewer.

4. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.

5. Rub turkeys with remaining sage. Spread turkeys with butter and arrange on rack in roasting pans.

6. Roast turkeys in middle of preheated 425 degree F oven 30 minutes. Reduce temperature to 325 degrees F and baste turkeys with pan juices. Add water to roasting pan and continue roasting, basting every 20 minutes. Continue to roast 2-1/2 to 3 hours more, or until the internal temperature reaches 180 degrees F in the thigh.

7. Transfer turkeys to carving board, reserving juices in roasting pan; discard string. Keep turkeys warm, covered loosely with foil.

Sherried Cider Gravy

1. Skim fat from pan juices, reserving 1/2 cup fat.

2. On range top, deglaze pan with sherry over moderately high heat, scraping up brown bits. Stir in cider.

3. Bring sherry mixture to a boil and remove pan from heat.

4. In a heavy saucepan, whisk together reserved fat and flour and cook roux over moderately low heat. Whisk together for about 3 minutes.

5. Add sherry mixture and stock in a stream, whisking to prevent lumping. Simmer, whisking occasionally for about 10 minutes.

6. Whisk in additional stock to thin gravy if desired.

7. Season gravy with salt and pepper.

8. Discard the cavity ingredients before serving. Garnish turkey with sage.

9. NOTE: Provides 32-34 servings at 6 ounces per portion.

Recipe #7

CAJUN DEEP-FRIED WILD TURKEY

Recipe from John Maynard (Courtesy of NWTF)

1 (10-15 lb.) unstuffed turkey

5 gallons peanut oil

2 tbsp. Cajun seasoning

1 stick butter or margarine

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper (optional)

Pour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.

Recipe #8

Honey Smoked Turkey

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

INGREDIENTS

1 (12 pound) Fresh Whole Turkey

2 tablespoons chopped fresh sage

2 tablespoons ground black pepper

2 tablespoons celery salt

2 tablespoons chopped fresh basil

2 tablespoons vegetable oil

1 (12 ounce) jar honey

1/2 pound mesquite wood chips

DIRECTIONS

1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

3. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Recipe # 9

Maple Roast Turkey and Gravy

A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.

INGREDIENTS

Turkey

14 pounds Fresh Whole Turkey, neck and giblets reserved

2 cups chopped onion

1 cup chopped celery

1 cup coarsely chopped carrots

Maple Butter Mixutre

2 cups apple cider

1/3 cup real maple syrup

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

2 1/2 teaspoons grated lemon zest

3/4 cup butter

alt and ground black pepper to taste

Gravy

2 cups chicken stock

3 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 bay leaf

2 tablespoons apple brandy (optional)

DIRECTIONS

1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

Recipe #10

Easy Beginner's Turkey with Stuffing

This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.

INGREDIENTS

12 pounds Fresh Whole Turkey

2 tablespoons vegetable oil

Stuffing Mix

1 (6 ounce) package dry bread stuffing mix

1 cup water

1 tablespoon butter

1 cup chopped celery

1/4 cup chopped onion

4 slices toasted white bread, torn into small pieces

salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.

2. Prepare stuffing according to package directions. Mix in water.

3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.

4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.

5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Nicole Anderson offer Free information and FREE RECIPES at Food-recipes.com [http://www.diabetic-food-recipes.com/Thanksgivingrecipes.html]. Download free recipes and get great cooking tips!

Ideas For Doing Scrapbooking - Heritage Recipe Albums

Heritage recipe albums are a priceless treasure. Food often has strong ties to our emotions and memories. Certain foods may remind us of Thanksgiving at Grandma's, or goody baskets received at Christmas time. Most of us associate certain foods with particular events, people or traditions. Foods that remind us of home or family are often a comfort.

Many of us have family recipes that have been passed down for generations. Memories and stories are often lost from one generation to the next. Recipe scrapbooks not only preserve the recipe itself, but also the tips and heart-felt stories that accompany them.

Gathering Recipes

Gathering the recipes and memories from family members is the biggest task in creating a heritage recipe album. Send out a letter or email asking them for several of their favorite family recipes. Have them include thoughts and memories about each recipe.

Include a list of questions to get the information you would like for each recipe. You may want to note that the person shouldn't feel obligated to answer every question for each recipe. Hopefully some will spark some great memories. Ask them to include a photo of an occasion where that recipe was served. Here are some possible questions:


Whose recipe is this?
Who in your family makes this most often, or is most strongly associated with this recipe?
Where did the recipe come from?
Whose favorite recipe is this and why?
Are there any memorable stories associated with this recipe?
Are there any special tips or suggestions in preparing this recipe?
Is there a special secret ingredient for this recipe?
Is there a certain time of year your family enjoys this recipe?
Was this recipe served at a memorable occasion or event?

Scrapbook Layout Suggestions

Now that you have gathered all your recipes and information, it's time to start the album. Here are a few things to consider before you start laying out pages.


Choose your album size and type
Make a list of recipe categories you want to include
Divide the recipes into the proper categories
Choose a color, pattern or some way to distinguish each category

You are ready to begin your recipe album. Some suggested pages may include:



Title page - This may include the name of the family the recipes are from.

Dedication page - This is a great place to describe the person or family and why the album was created.

Table of contents - List each category of food included in the book, ei:Entrees, side dishes, salads and desserts.

Subtitle page - List each recipe included in that category.

Recipe page - For larger albums (12 X 12) a single page per recipe may work. For smaller albums (8 X 8) a two page spread may work better.

Use photo corners to attach recipe card
Include a photo of people or event where recipe was served
Include information from questions sent out

Scrapbooking recipes is a fun creative way to preserve many treasured family traditions. A digital album is a great option that would allow those traditions to be shared with everyone in the family.

About the Author

Melanie Hansen simply-stunning-scrapbooks.com http://www.simply-stunning-scrapbooks.com/

Melanie Hansen is an avid scrapbooker. She loves to share the ideas, tips and techniques she has learned. Visit http://www.simply-stunning-scrapbooks.com/How-to-Make-a-Scrapbook-blog.html to stay up-to-date with ideas, tips and tutorials on traditional and digital scrapbooking.

Veg, Vegan, Or Non-veg - Try New Recipes From Different Countries

Fast food like pizzas, burgers, and soft drinks may satisfy the stomach, but these are not healthy if consumed on a regular and daily basis, instead of wholesome home cooked food. Eating home cooked food is not only healthy, but cooking at home can also be fun as well, and anyone can prepare a variety of dishes with the hundreds of Recipes available for free on thousands of websites. There is no need to buy expensive cookbooks and recipe books. The multi-cuisine, multi cultural, multi-country, multi-ethnic, Veg recipes and meat-based recipes are easy and fun to cook and many people readily try them out. Many of these vegetarian recipes, especially from India and countries in the East, are easy to cook, but there are also hundreds of recipes available for meat and egg dishes, soups, appetizers, main course dishes, desserts, and chocolates.

In fact there are Home Cooking Recipes available for special days and holidays too, like Thanksgiving, Christmas, and for Diwali in India. With these Easy Recipes, you can prepare desserts, snacks, main dishes, drinks, soups, and chocolates, and surprise your family and friends with your cooking skills. Even if you are not an expert cook, you can still prepare mouth-watering dishes by following the step-by-step guidance provided in the recipes. These Free Recipes also provide a full list of ingredients along with spices and herbs that you will require to cook up a delicious meal.

Although meat and eggs are a mainstay of western cooking, vegetarianism and veganism is quickly catching on and many people have now totally turned to veg and vegan dishes. Although western home cooking does not have many recipes for cooking with vegetables or cooking exclusive veg dishes, the east has hundreds of veg recipes and vegan recipes for cooking delectable veg and vegan dishes at home. A vegetarian or vegan in western countries like the USA, UK, and even Europe can find Free and Easy Recipes for many veg and vegan dishes on hundreds of websites. You can prepare a variety of vegetable soups, appetizers, salads, main course dishes, desserts, chocolates, cakes and pastries, and enjoy a healthier life.

Many people are turning to vegetarianism and veganism by choice, but millions of others swear by meat and eggs, and prefer vegetables and veg dishes as a side item, instead of the main course. For people who prefer meat and egg dishes, there are hundreds of Free Recipes available for different meat cooked in different styles and with a hundred different herbs. Some of the eastern recipes for meat dishes are more difficult to cook and time consuming as the meat has to be marinated for hours with herbs and spices, before being cooked. But many others are Easy Recipes and can be cooked quickly. Whether you prefer vegetarian, vegan, or meat and eggs in your meals, home cooking recipes are easy to find and cook.

Please do visit our site for hundreds of Free Recipes and Vegetarian Recipes - Veg Recipes, Vegan Recipes, appetizers, salads, soups, main course dishes, chili recipes, desserts, Cookie Recipes, Chocolate recipes and an extensive cooking guide.

Bread Maker Recipes That Are Easy to Make

Bread is a universal diet and it is eaten almost in all countries. Even the countries where bread was not so much popular have now become popular, but, of course, with a different name and variety. Now the arrival of the breadmaker and special bread recipes have proliferated bread so much so that it is understood that bread have so many recipes even more than bread maker recipes are in the market. The reason is that several bread maker recipes have not reached the market and are still used at homes.

Now several chefs are engaged in discovering new recipes for their bread maker recipes lists. Even bread maker recipes are available in the market in the shape of a booklet and on internet with a wide list of bread maker recipes. However, human bread makers have discovered several recipes for making, preparing and baking breads. In fact, it depends, first of all, on the society and then on the environment.

For example, in the eastern society, bread making, and breadmaker recipes are fields solely reserved for females of the family and males know nothing about cooking or bread except eating. However, in case of hotels, it is somewhat different, for chefs and machine bread makers, and bread maker recipes have special hold in hotels. But, the case of western society is entirely different. With the proliferation of specialization in every field, bread making and bread maker recipes have become fields to be reckoned with. Several bread makers have discovered several different recipes and have become popular solely on account of their recipes. Same is the case with bread making and also with bread maker recipes. You are to take the ingredients of your favorite recipe, put it in your bread maker and your favorite bread is ready in a minute or so.

Moreover, the recipes of the bread making process depend on the taste and diet advice. They also depend on the types of the bread. Several breads are prepared through different machines and bread maker recipes are handy in this regard. Several other recipes are prepared manually and break maker recipes are also available at that time.

Furthermore, bread recipes and their popularity also depend on the name and namesake taste. For example, French bread and Italian bread immediately reminds us the best bread recipes, for the names are attached with culinary tastes and no experience of the bread is required. Likewise, garlic bread, pumpkin break, carrot bread and such other breads immediately tell us about the ingredients that have been mixed, and they have also become specialty of bread makers. Such bread recipes are not naturally shifted from one generation to another generation. Their recipes have been specially discovered along with the ratio of their ingredients and then they have spread among the people. Same has happened with rye break, dark rye bread, west bend classic rye bread, dark pumpernickel rye bread, sourdough bread and several others.

Moreover, some very simple recipes that are quite common are available for you and you can have it among your bread maker recipes to use it when required.

Grain

& Honey Bread

2 TBSP honey (liquid or melted)

3/4 cup warm water

1 tsp salt

2 TBSP olive oil

2 TBSP lemon juice

2 tsps granulated yeast

1/2 cup rolled oats

3 1/2 cups whole wheat flour

2 TBSP olive oil

These are the ingredients and you are required to mix salts with the yeast, oats and flour in the breakmaker. Make a hole in the top for the yeast to put there and bake as usual. Your bread is ready.

You can have more information, reviews and recipes on http://breadmakerrecipes.org