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RECIPES I CAN'T FORGET
TENDER BIRD--THANKSGIVING TURKEY
- Stuff bird with 4 stalks chopped celery, 4 chopped peeled carrots, 4 chopped peeled onions,
4 chopped peeled apples.
- Add 2 cans beef or chicken bouillon like soup to the pan with the turkey.
- Bake breast side up with foil with 6-8 cups water 375 degrees for 4 1/2 hours (no preheating)
In the Last 2 1/2 hours, turn bird over and remove foil and bake uncovered 2 1/2 hours at 400 degrees. The bird will be perfectly light brown and tender.
MELT IN YOUR MOUTH MEGABURGER
ingredients fried together to make burger:
- 1 pd ground beef
- 1 pd round
- 1 chicken bouillion
- ? cup of garlic
- pepper to taste
ingredients added after burger is cooked:
- tomatoes
- croissant breads
- shredded mozzarella cheese
- mayonnaise
- lightly sweated(fried but on lowest heat and covered and cooked to soften/heat and not to brown) onions/mushrooms can be added
Toast bottom half of croissant with cheese in oven.
SPAGHETTI WITH EGGPLANT, BUTTERNUT SQUASH AND SHRIMP (A GIADA)
From Foodnetwork's "Everyday Italian" with hostess Giada De Laurentiis
--Giada's pasta dishes are soooooooo tasty!! And the squash in her recipes help hold and amplify the compelling white wine taste.
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- 1/4 cup extra-virgin olive oil
- 1 large onion, chopped
- 3 large garlic cloves, finely chopped
- 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)
- 2 Japanese eggplants, cut into 1-inch cubes
- 1 teaspoon dried rosemary, crumbled
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 cups dry white wine
- 2 cups fish broth, fresh or frozen, or canned vegetable broth
- 2 pounds uncooked large shrimp, peeled and deveined
- Salt and pepper
- 17.5 ounces fresh spaghetti or linguine
- 1/4 cup (1/2 stick) unsalted butter
Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the squash, eggplant, rosemary and thyme and saute for 8 to 10 minutes. Add the wine and broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes. Season, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 5 minutes. Drain pasta. (Alternatively, you can use dried pasta, which will take 8 to 10 minutes to cook.)
Toss the pasta, squash mixture, and butter in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
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