Food and Spirits

Herb Roasted Turkey

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    * 1 (12 pound) whole turkey
    * 3/4 cup olive oil
    * 2 tablespoons garlic powder
    * 2 teaspoons dried basil
    * 1 teaspoon ground sage
    * 1 teaspoon salt
    * 1/2 teaspoon black pepper
    * 2 cups water


   1. Preheat oven to 325 degrees F. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
   2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
   3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F. Remove bird from oven, and allow to stand for about 30 minutes before carving.

Prep Time: 15 Min    Cook Time: 3 Hrs 30 Min     Yields: 12 Servings


Chocolate "Leaves"

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    * 1 pound chocolate confectioners' coating
    * 1 (8.5 ounce) package chow mein noodles


   1. Cook confectioners' coating according to package directions.

   2. Stir in the chow mein noodles so they are evenly distributed.

   3. Spoon out to desired size onto waxed paper and form into leaf shapes. Let cool completely before storing or serving.

Cook Time: Less than 15 Min.         Yields: 20 Leaves


Co Co Cow

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    * 1 oz. Captain Morgan Original Spiced Rum (25 oz. per bottle)
    * 1 oz. cream of coconut
    * 2 oz. half and half
    * 1 cup(s) crushed ice

Drink Recipe Preparation:

   1. Add Captain Morgan Original Spiced Rum, cream of coconut, half and half, and crushed ice in a blender.
   2. Blend until smooth and pour into glass.

Yield: 1 Serving


Bourbon Pecan Pie

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    * 2 tablespoons  bourbon
    * 1 cup  dark-color corn syrup
    * 2/3 cup sugar
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon ground nutmeg
    * 1/8 teaspoon ground cloves
    * 3 eggs, beaten
    * 1/3 cup butter, melted
    * 3/4 cup coarsely broken pecans
    * 1 unbaked 9-inch pastry shell


1. Preheat oven to 350F. In a small saucepan, combine raisins and bourbon. Bring mixture just to boiling over medium heat; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 10 minutes. Do not drain.

2. Meanwhile, in a large bowl, combine corn syrup, sugar, cinnamon, nutmeg, and cloves. Add eggs and melted butter; beat well. Stir in pecans. Spoon pecan mixture into pastry shell. Bake for 50 to 55 minutes or until center is set.

3. Cool on a wire rack. Refrigerate pie within 2 hours; cover for longer storage. If desired, top pie with whipped cream and sprinkle with additional nutmeg.

Prep Time: 25 Min.     Bake Time: 50 Min.     Yields: 8 Servings


Soufflé Omelette with Mushrooms

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*2 eggs separated
*1/2 tablespoon butter
*1 tablespoon water

For the Mushroom Sauce
*1/2 tablespoon butter
*1/2 cup button mushrooms, thinly sliced
*1/4 Teaspoon Worcestershire sauce
*1 tablespoon all-purpose flour
*1/2 cup milk
*salt and pepper to taste


1. To make the mushroom sauce, melt the butter in a frying pan and add the mushrooms and Worcestershire sauce. Cook gently for 4-5 minutes, stirring occasionally, until tender and golden.

2. Stir in the flour, then gradually add the milk, stirring constantly. Cook until boiling and thickened. Season to taste with salt and pepper. Keep warm.

3. Beat the egg yolks with water and season with salt and pepper. Wisk the egg whites until stiff, then fold into the egg yolks using a metal spoon. Preheat the broiler.

4. Melt the butter in a large frying pan and pour the egg mixture into the pan. Cook over gentle heat for 2-4 minutes. Place the pan in the broiler and cook for 3-4 minutes until the top is golden brown.

5. Slide the omelette on to a warmed serving plate, pour the mushroom sauce over the top and fold the omelette in half.

Prep Time: 5 Min    Cook Time: 15 Min    Yields: 1 Serving

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