Ingredients
1 (12 pound) turkey
4 1/2 teaspoons salt
2 teaspoons pepper
3 garlic cloves, minced
1 1/2 cups white vinegar
1 cup olive oil
4 medium tomatoes, seeded and chopped
4 medium green peppers, seeded and chopped
1/2 cup minced fresh parsley
2 pounds thinly sliced smoked ham
Directions
Remove giblets from turkey and discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Combine the salt, pepper and garlic; rub over turkey.
In a bowl, combine the vinegar, oil, tomatoes, peppers and parsley. Pour over turkey and into cavity. Squeeze out as much air as possible from bag; seal and turn to coat. Refrigerate for 12-24 hours, turning several times.
Drain and discard marinade. Skewer turkey openings; tie drumsticks together. Prepare grill for indirect heat, using a drip pan. Coat grill rack with nonstick cooking spray before starting the grill.
Grill turkey, covered, over indirect medium heat for 2 to 2-1/2 hours or until a meat thermometer reads 180 degrees F, tenting turkey with foil after about 1 hour. Let stand for 20 minutes before slicing. Meanwhile, warm the ham. Layer turkey and ham slices on a serving platter.
5/12/2011
Yummy or not :Ben Lippen School Coffee Cake (Mrs. Hathaway's recipe) recipe.
Ingredients
1/4 cup butter
1/3 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
1/4 cup butter
1/3 cup white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Yummy or not :Bourbon Sausage recipe.
Ingredients
1 (16 ounce) package little smokie sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup bourbon
Directions
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
1 (16 ounce) package little smokie sausages
1/2 cup packed brown sugar
3/8 cup cocktail sauce
1/2 cup bourbon
Directions
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.
Yummy or not :Brazilian Lemonade recipe.
Ingredients
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice
Directions
Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.
Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.
Yummy or not :Awesome Yogurt Biscuits recipe.
Ingredients
2 cups all-purpose biscuit baking mix
1 (8 ounce) container plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Place the biscuit mix into a bowl and lightly stir in the yogurt just until barely combined. Mixture will seem dry. Knead to mix a few times, but don't overknead. Roll the dough out lightly onto a floured work surface about 1/2-inch thick; cut into rounds with a biscuit cutter.
Bake in the preheated oven until lightly golden brown, about 8 minutes.
2 cups all-purpose biscuit baking mix
1 (8 ounce) container plain yogurt
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Place the biscuit mix into a bowl and lightly stir in the yogurt just until barely combined. Mixture will seem dry. Knead to mix a few times, but don't overknead. Roll the dough out lightly onto a floured work surface about 1/2-inch thick; cut into rounds with a biscuit cutter.
Bake in the preheated oven until lightly golden brown, about 8 minutes.
Yummy or not :Blueberry Walnut Bread recipe.
Ingredients
1/3 cup margarine, softened
1/2 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup frozen blueberries, thawed, drained
1/2 cup chopped walnuts
1/2 teaspoon grated lemon zest (optional)
Directions
In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.
1/3 cup margarine, softened
1/2 cup milk
2 1/2 cups all-purpose flour
1 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup frozen blueberries, thawed, drained
1/2 cup chopped walnuts
1/2 teaspoon grated lemon zest (optional)
Directions
In a large bowl, beat together the margarine, milk, eggs and sugar. Stir in the flour, baking powder, baking soda and salt. Carefully fold in the blueberries and walnuts. Fold in lemon zest.
Spray bread machine pan with cooking spray. Pour mixture into bread machine pan and put pan into bread machine. Select Quick Bread/Cake cycle, and press Start. Check in 1 minute to see if mixture is well blended. Cook until cake cycle stops. Cool completely in bread machine pan before removing.
Yummy or not :Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce recipe.
Ingredients
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7 ounce) jars roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
Directions
Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 2 cloves minced garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7 ounce) jars roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
Directions
Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 2 cloves minced garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.
Yummy or not :Beehive Cookies (Czech Traditional Vceli Uly) recipe.
Ingredients
3 1/3 cups vanilla wafer cookies, crushed
2 tablespoons water
1 3/4 cups confectioners' sugar
1/3 cup butter, room temperature
1/4 cup rum
3 tablespoons unsweetened cocoa powder
1/2 cup butter, room temperature
3/4 cup confectioners' sugar
2 tablespoons rum, or to taste
1 tablespoon sweetened condensed milk
unsweetened cocoa powder, for dusting (optional)
confectioners' sugar, for dusting (optional)
24 vanilla wafer cookies
Directions
Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.
Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.
3 1/3 cups vanilla wafer cookies, crushed
2 tablespoons water
1 3/4 cups confectioners' sugar
1/3 cup butter, room temperature
1/4 cup rum
3 tablespoons unsweetened cocoa powder
1/2 cup butter, room temperature
3/4 cup confectioners' sugar
2 tablespoons rum, or to taste
1 tablespoon sweetened condensed milk
unsweetened cocoa powder, for dusting (optional)
confectioners' sugar, for dusting (optional)
24 vanilla wafer cookies
Directions
Combine the cookie crumbs, water, 1 3/4 cups confectioners' sugar, 1/3 cup butter, 1/4 cup rum, and cocoa powder. Work the mixture into a smooth dough, wrap it in plastic, and refrigerate for 1 hour or until firm.
Beat the 1/2 cup butter with 3/4 cup confectioners' sugar. Mix in 2 tablespoons of rum, sweetened condensed milk, and egg yolk.
Grease a beehive mold or a walnut shell and coat it with cocoa or confectioners' sugar. Divide the chilled dough into balls to fit the size of your mold. Roll the balls in cocoa or sugar. Push the dough into the mold and make a hollow in the center.
Use a pastry bag or sandwich bag with the corner snipped off to pipe the filling in the cookie shell. Cover the filling with a vanilla wafer (the beehive "base"), and carefully remove the mold. Repeat with the remaining cookies. Store beehives in a cool place. Flavor will improve for 2 or 3 days.
Yummy or not :Apple Yogurt Muffins recipe.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
1/4 cup vegetable oil
2 tablespoons milk
1 small tart apple - peeled and chopped
1/3 cup raisins
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
Directions
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
1/4 cup vegetable oil
2 tablespoons milk
1 small tart apple - peeled and chopped
1/3 cup raisins
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
Directions
In a bowl, combine the flour, sugar, baking powder, salt and cinnamon. Combine the yogurt, egg, oil and milk; stir into dry ingredients just until moistened. Stir in apple and raisins if desired (batter will be thick). Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yummy or not :Bacon Cheddar Chive Muffins recipe.
Ingredients
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
6 thick slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup cream of mushroom soup
1/2 cup vegetable oil
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.
In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.
Spoon the batter into prepared muffin pans and bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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