How To Make Homemade Ice Cream

by: Beth Scott

Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.

The first thing you need to know is how to make your own 100% healthy and natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand.

To make your own you'll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.

Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top.

Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite awhile since recipes call for only a few teaspoons each.

You should – if you plan to make the ice cream anytime soon - save a cup of the extract in a container in your refrigerator. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refrigerator until a few tablespoons or so are thawed, then re freeze the rest before it thaws out.

Now I'll give you my vanilla ice cream recipe, follow the instructions carefully and you'll get wonderful results.

Vanilla Ice Cream

You'll need: 3 eggs, with the egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.

1. In a medium size bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.

2. Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.

3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight. Serve with an ice cream scoop.

This ice cream is rich, creamy, natural, and very healthy I'm sure you'll enjoy it.

Beth Scott is the author of the eBook "The Ultimate Whole Wheat Bread Baking Guide!" to visit her website go to http://Bread making.Apt-Products.com For more great recipes visit: http://snipurl.com/90j8

131 Ice Cream Maker Recipes

How to Make Dilled Garlic Vinegar

by Monica Resinger

Use this delicious herbal vinegar in sauces, marinades, salad dressings, on seafood and any other ways you normally use vinegar. It will also make a delightful gift to a cook or homemaker - just attach a ribbon and a recipe.

You’ll need:

~ white or red wine vinegar (don’t use plain white vinegar because it’s too strong)

~ sterilized glass container with a plastic or plastic-covered metal lid (metal can interact with vinegar and make it unpleasant). You can use mayonnaise, jam or other jars that have been previously used, but cleaned. To sterilize, run the jar and lid through the dishwasher or boil them in water to cover for a few minutes.

~ a handful of washed and dried dill weed (either from your garden or from the produce section at your grocery store)

~ 4 smashed and peeled garlic cloves

Put the dill weed and garlic into the sterilized glass jar. Pour vinegar over to cover and to within 1/4 inch of the rim of the jar. Put the lid on and label the jar with the name and date. I also put the date the vinegar will be ready, which is 30 days from the date of making it.

Get Monica's FREE e-zine for homemakers 3 times per week; just send a blank e-mail to: HomemakersJournal-subscribe@yahoogroups.com Get FREE home and garden e-books at Monica's website, 'Homemaker's Journal E-publications'; Click here: http://homemakersjournal.com

Baked Chicken Sandwich

This takes longer than a regular sandwich but it's worth it!!

1 lb boneless, skinless chicken breasts, chopped finely (454 g)
1 tbsp flour (15 ml)
� tsp salt (2 ml)
1/8 tsp pepper (.5 ml)
� tsp onion powder (1 ml)
� tsp chicken bouillon powder (2 ml)
1/8 tsp cayenne pepper (.5 ml)
� cup milk (175 ml)
1/3 cup margarine or butter (75 ml)
16 slices of bread with the crusts removed
4 eggs
� cup water (60 ml)
2 cups crushed corn flakes (500 ml)

Brown chopped chicken in frying pan using cooking oil spray.

Mix in flour, salt, pepper, onion powder, chicken bouillon powder and cayenne pepper.  Add milk & stir until boiling & thickened. 

Spread margarine/butter on outside of bread pairs.  Spread chicken filling on 8 slices of bread.  Put other 8 slices on top to make sandwiches.  Cut each sandwich in half.

Beat eggs and water in a bowl.  Dip sandwiches in egg, then in cereal.  Set on a greased cookie sheet. 

Bake @ 325F (160C) for about 30 minutes or until browned. 

From  http://www.CanadianCountryGifts.com

More Recipes

300 MouthWatering Chicken Recipes

Great Sandwiches: 100 of America's Favorite Sandwiches
Bonus: Delicious Sandwiches Recipes

Pepper Steak

1 lb steak, cut in thin strips
1 tbsp paprika
2 cloves garlic, crushed
1 � cup beef broth
� cup sliced green onions with tops if available
2 green peppers, cut into strips
1 cup sliced, fresh mushrooms
2 tbsp cornstarch
� cup soy sauce
� cup water
2 large fresh tomatoes, cut into wedges

Brown steak sprinkled with paprika.  Add garlic & broth.   Cover and simmer until meat is tender (10 - 15 minutes).   Stir in onions, green peppers and mushrooms.  Cover and  cook for another 5 minutes. 

Blend cornstarch, water and soy sauce.  Stir into the steak mixture.  Cook, stirring, until clear & thickened (about 2 minutes).  Add tomatoes and heat gently.  Serve with rice.

Serves 3 or 4.

From  http://www.CanadianCountryGifts.com

Sauces for Quick Gourmet Cooking

The saying goes that "The French have a hundred sauces to disguise a few foods - and the Americans have a hundred foods disguised only by white sauce!"

It is true that many great gourmet dishes involve a special sauce, which used to take hours to prepare. For the quick gourmet chef, there's a way around this:

1. Hollandaise and B�arnaise: Both are available in glass jars. You should be able to find them in your local gourmet shop or supermarket.

2. Madeira, Armoricaine, Newburg, Supreme, et al: These, too, are available in jars or frozen, and will transform the humble hamburger or leftover into a gourmet's dream.

3. Bottled Meat Sauces: Diable, Robert or Cumberland sauce, Worcestershire, and a wide range of mustards from Devilled to Bahamian to Dijon. Wash your hands thoroughly, use a judicious few tablespoons of whatever you fancy, and rub it thoroughly into chops and steaks. This replaces the marinades which used to take hours.

4. Dessert Sauces: Be cautious about these! There are lots of edible varieties - but very few that come up to a gourmet's standard! . . . as you will see in our gourmet dessert section, there are innumerable quick tricks with liqueurs and fresh fruit for presenting gourmet desserts in a minute. ( http://www.easy-gourmet-cooking.com/gourmet-desserts/ )

5. Basting Sauces: Here you begin to be a gourmet chef, for a basting sauce is largely invention based on experience as you grow proficient with recipes. Basting sauces are used with fish, meat and poultry. Generally, they are melted butter blended with herbs - or spices - or fruit and fruit peels - with or without a dash of cooking wine. The precise ingredients depend upon the final flavor desired: tangy, sultry, or sweetish.

The basting sauce should be made at the start of the cooking operation, placed over the lowest possible heat, allowed to sit and grow acquainted with itself. A quarter pound of butter makes an adequate basting sauce; half a pound is sometimes better-if you can bring yourself to it!

The basic procedure is to combine butter chunks and desired seasonings or flavorings in a small saucepot (a stainless steel one-cup measure with a handle is satisfactory), and to obtain the full savory blend by simmering gently during the first steps of searing meat or poultry, firming the fish flesh, etc. A basting sauce is used to moisten and flavor a dish during its cooking; it is brushed directly onto roasting meat or poultry with a pastry brush at 10 or 15 minute intervals, or poured over fish and broiled dishes every 5 minutes for quick cookery.

For long cooking roasts, when the basting sauce has all been used, a roaster baster will pick up pan juices for moistening the dish.

6. Wine & Wine Sauces: "The better the wine, the better the dish" is the gourmet standard ... although it's not necessary to buy fine vintage drinking wines for use in the kitchen. If you have good local wine, do use it for cooking.

Never buy cooking wine or liquor purely on a price basis; the cheap brands do not have sufficient alcoholic content to create a flambee dish - and will not have enough flavor to remain in the sauce. White wines can be used for any recipes, but red wines can only be used for dark meats . . . when they will not discolor the dish.

At table, the only standard today is flavor, and red or white wines are served interchangeably. Traditionally, red is for meat and white is for chicken or fish - but these days, you can do as you please!

When wine is added directly to a dish during cooking, lower the heat immediately or the meat will toughen.

7. Fats and Oils: For true gourmet cooking, there is no substitute for butter unless particularly specified. Sweet butter is preferable, because the amount of salt varies in commercial brands; if salt butter is used, decrease the amount of salt in a recipe and check seasoning just before you serve.

Butter is absolutely essential for sauces and basting, but cannot be used for frying; at high temperatures, it decomposes chemically and burns.

For Deep-Fat Frying, use liquid or hydrogenated oils such as Crisco. These can be re-used once or twice, if you allow sediment to settle and decant (pour off) the clear top fat after each frying. Once frying fat has been used for fish, it cannot be used for anything else! If you enjoy fried foods, it's wise to have two fat kettles - one for fish, and one for everything else.

For all Italian, Spanish or Latin-American dishes, a tablespoon of olive oil should replace butter in starting the dish.

Lard is excellent for greasing baking potatoes or pan-frying fish. It cannot be re-used, but is inexpensive enough to discard and start fresh next time. Bacon grease is equally good for baking potatoes or to saute fish, and can be smeared thickly over chicken breasts or squab before roasting. Because of its positive flavor, only tangy herbs will combine with it for added taste.

No gourmet cook ever uses margarine for anything.

8. Meat Glazes: For a handsome browned surface to meat or poultry, mix a tablespoon of commercial gravy coloring with two table spoons of water. Paint all exposed parts of the poultry or meat before placing in the oven.

9. Shallots are a small onion bulb resembling garlic in formation of cloves, but very mild in flavor. Typically French, they are not always available but make all the difference in a sauce if they can be had. Minced scallions (spring onions) are an acceptable substitute - and in moments of stress, a tablespoon of grated white onion will equal 2 minced shallots.

10. Grated orange and lemon peel are readily available in jars; a teaspoon equals the grated rind of a whole medium- sized fruit.

11. Garlic can be bought powdered (a quarter teaspon equals a fresh clove), but a garlic press will produce a much better flavor from a peeled garlic clove.

Onion and garlic juice are also available; use them purely for flavoring, as many dishes are better with sauteed pieces of onion. Onion flakes are good for home-cooking, but not sufficient for gourmet results.

Good luck with your quick gourmet sauces!

---------

If you'd like to prepare wonderful, delicious and stylish dishes that will delight your family and amaze your friends - without spending hours struggling in the kitchen with complicated and potentially disastrous recipes - then our website is for you! All our recipes can be completed in just 30 minutes and are fun and easy to prepare. http://www.Easy-Gourmet-Cooking.com

Vegetarian Cooking Means Variety and Fun

Being a vegetarian, there are many interesting things that you can cook up for yourself, even if it doesn't involve meat. Millions of non meat eaters all around the world have interesting dishes that they fix up for themselves, including vegetables, cereal, and even sometimes they will order a hamburger and just remove the meat.

All vegetarians are not made alike, so be aware of the differences if you are entering the vegetarian lifestyle. Some vegetarians, for instance, only ban red meat from their diets, while others ban all meat or everything except fish or will make exceptions for holiday meals.

Vegetarians, because of their dietary restrictions, tend to prefer to cook on their own because they can make dishes from scratch from products they have in their home.

Cooking for a vegetarian can be quite the unique adventure. Seeing as how most don't eat meat, it can be rather difficult. Salads are a very common meal, consisting of ranch dressing, or another type of salad dressing. Salads are low in fat, provide a healthy array of food, and contain absolutely no meat whatsoever.

Another excellent meal that a vegetarian can fix is fried potatoes. Fried potatoes are an excellent meal to fry up, as they only take about 10 minutes or so to prepare. All you have to do is chop up your potatoes, prime the pan with a non stick spray, and then remember to flip the potatoes over every couple of minutes to ensure they cook on both sides.

If these dishes don't appeal or you are looking for something a bit more complex, try bean burritos, vegetable pizza, or quiche. Breakfast is one of the easiest meals to make for someone who is vegetarian as you can have cereal, French toast, eggs, waffles, pancakes, grits, oatmeal, and many other traditional breakfast foods.

Most vegetarians have environmental reasons for their diet decisions, so be aware that your vegetarian friends are aware of all of the processes that go into cooking and tend to prefer good cooking methods all around. Watching a vegetarian cook should give you an idea of how you can improve your own cooking methods.

If you want to get and stay healthy, you should consider a vegetarian diet. You can enjoy better nutrition and still get a wide array of foods. You can make non-meat sandwiches, beans and rice dishes, pastas, and many other meals. Many of these dishes take little time to prepare as meat is typically the hold-up with traditional meals.

Vegetarians really have few limits to their eating other than their imaginations. Literally thousands of dishes do not contain meats. If you are interested in trying out more vegetarian meals, see what is available in your local grocery store. You may be surprised at what you find and you could just discover a new food delight!

You'll find Georgia Seoras at For Vegetarian Site. For vegetarians and healthy recipes, visit vegetarian and healthy recipe information. Find past articles (along with new ones) at: http://www.forvegetarians.com/news/

More Resources: Tasty Vegetable Recipes

Cheddar Apple Muffins

3 cups flour (750 ml)
2/3 cup sugar (150 ml)
4 tsp baking powder (20 ml)
1 tsp salt (5 ml)
1 tsp cinnamon (5 ml)
2 cups grated cheddar cheese (500 ml)
2 eggs
1 cup apple juice (250 ml)
� cup butter or margarine, melted (125 ml)
2 cups peeled and chopped apples (500 ml)

Preheat oven to 375F (190C). 

Combine flour, sugar, baking powder, salt and cinnamon in a large bowl.  Mix in grated cheese.  Beat eggs in a medium bowl.  Add apple juice, melted butter & chopped apple.  Add to flour mixture.  Stir until moistened (don't over mix). 

Fill muffin tins � full.  Bake for 25 - 30 minutes. 
Makes about 2 dozen muffins.

From  http://www.CanadianCountryGifts.com

Garlic Herb Zucchini Bake

Ingredients:
************
1 packet Natural Garlic Herb Soup & Dip Recipe Mix
6 cups zucchini sliced 1/2 inch
4 medium tomatoes sliced 1/2 inch
3 Tbsp. plain bread crumbs
Olive oil

Preparation:
************
Mix bread crumbs and seasoning. Layer half the zucchini and half of the tomatoes in a 9 x 11 oiled casserole. Sprinkle 1/3 of the bread crumb seasoning. Top with remaining zucchini and another 1/3 of seasoning. Cover and bake at 375�F for 30 minutes. Add remaining tomatoes. Brush withoil and sprinkle remaining seasoning. Bake uncovered for 30 minutes. Optional: Sprinkle with Parmesan cheese while hot.

Servings=6 Nutritional data per serving: calories 80, fat 3g, protein 2.5g, carbohydrates 13g, sodium 373mg, dietary fiber 2.3g.

Nutritional data in these recipes is approximate. It is provided by manufacturers or through analysis with industry software that uses USDA data. Persons on special diets requiring more specific nutrient data should consult a  physician or registered dietician.

Mambo Sprouts provides health, natural, and organic product information along with savings to consumers through our website, email, and direct mail programs.  The program offers e-coupons, newsletters, direct mail coupons,
gourmet/health/natural and organic recipes, tips, articles, contests, surveys, polls, health forums, news, and more.  For more information visit: http://www.mambosprouts.com

Cantonese Chicken

3 lb chicken breasts or chicken cut in serving size pieces (1.36 kg)
� cup ketchup (125 ml)
3 tbsp soy sauce (50 ml)
3 tbsp liquid honey (50 ml)
2 tbsp lemon juice (30 ml)
2 tbsp water (30 ml)

Spray small roaster or 9x13" pan with PAM.  Set chicken pieces in pan.

Mix rest of ingredients.  Spoon over chicken.  Turn chicken & coat bottom with sauce.  Cover and marinate for at least 2 hours. 

Bake, covered for 30 minutes @ 375F (190C).  Baste chicken, then bake uncovered for another 30 minutes.

From  http://www.CanadianCountryGifts.com

More resources: 100 Succulent Chinese Recipes

Crustless Crab Quiche

2 tbsp butter or margarine (30 ml)
1 cup thinly sliced mushrooms (250 ml)
1 small onion, finely chopped
4 eggs
1 cup cottage cheese (250 ml)
1 cup sour cream (250 ml)
� cup flour (60 ml)
� tsp salt (1 ml)
� cup grated Parmesan cheese (125 ml)
1 cup grated Cheddar cheese (250 ml)
6 oz can crab meat, drained & flaked (184 g)

Preheat oven to 350F (180C).  Melt butter in a frying pan and saute mushrooms and onions until tender.  Put all other ingredients except cheddar cheese & crab in a blender &  mix until well blended.  Pour into a mixing bowl and fold  in saut�ed mushrooms and onions, cheddar cheese and crab  meat.  Pour into a greased 9 or 10" quiche or pie pan. 

Bake for 45 minutes or until set (when a knife inserted in the middle comes out clean). 

Let sit for 10 minutes before serving. 

Makes a great lunch served with a salad.

From  http://www.CanadianCountryGifts.com

Spinach Salad

1 10 oz bag of spinach (285 g)
1 cup fresh bean sprouts (250 ml)
2 large hard boiled eggs, chopped
4 bacon slices, cooked crisp and crumbled
� cup thinly sliced red onion (125 ml)

Dressing:
3 tbsp White vinegar (50 ml)
� cup Sugar (60 ml)
� tsp Salt (1 ml)
1 tsp Canola Oil (5 ml)

Cut or tear up spinach.  Toss first 5 ingredients in a bowl.

Put dressing ingredients in a bowl & whisk until sugar is dissolved.  Pour dressing over salad.  Toss.  Serve.

TIP:  Make extra dressing - it will keep in the fridge for several weeks.

From  http://www.CanadianCountryGifts.com

Sweet and Sour Meatballs

2 lb ground pork
2 lb ground ham (canned cooked ham)
4 cups bread crumbs
2 cups milk
4 eggs
2 tsp salt

Mix above ingredients together and form meatballs.

Sauce:
3 cups brown sugar
1 � cups vinegar
1 � cups water
2 tbsp dry mustard

Mix together and pour over meatballs.

Bake at 325F for 40 minutes.

From  http://www.CanadianCountryGifts.com

More Resources: http://www.healthyrecipebooks.com

 

Shrimp and Broccoli Fettuccine

1 lb uncooked fettuccine (or other pasta)
1 cup uncooked broccoli (or other vegetables)
4 garlic cloves, minced
2 tbsp canola oil
1 lb uncooked shrimp
2 medium tomatoes, chopped
� tsp Italian seasoning
� tsp salt
Grated Parmesan cheese (optional)

Cook pasta according to package directions.  At the same time saute broccoli and garlic in oil for a couple minutes.  Add shrimp, tomatoes, seasoning & salt to broccoli.  Cook for a few minutes until shrimp turns pink.  Drain pasta and add to frying pan.  Mix.  Sprinkle with parmesan cheese if desired.

Serves 8.

From  http://www.CanadianCountryGifts.com

More resources: Delicious Italian Recipes

Farmer's Cookies

1 cup margarine
1/3 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
� cup water
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
Pinch salt
� cup flax seed
� cup wheat germ
� cup chopped nuts
� cup sunflower seeds
1 cup oatmeal
� cup coconut
1 cup cornflakes or rice krispies
� cup sesame seeds

Cream margarine & sugar.  Add eggs & vanilla.  Add water, flour, baking powder, baking soda, and salt and mix.  Add rest of ingredients & mix.  Roll into balls & flatten slightly.  Bake 10 - 15 minutes @ 350F.

NOTE:  You may have to add a little more water if cookies are too dry to form.

From  http://www.CanadianCountryGifts.com

More Resources: The Big Book Of Cookies

Vegetable, Bean Soup

4 cups chicken broth
1 large onion, chopped
1 large potato, peeled & chopped
2 stalks celery, chopped
1 cup beans, chopped
1 cup cabbage, chopped
1 carrot, chopped
� cup red pepper, chopped
1 tsp dried dillweed
1 19 oz/540 ml can kidney beans, drained
Salt, pepper, cayenne, to taste

Put chicken broth, onion & potato in large pot & bring to a boil.  Lower heat & simmer for about 10 minutes.  Add rest of vegetables & seasonings.  Bring back to a boil & then simmer for another 10 minutes or until all the vegetables are cooked.

You can sprinkle fresh grated parmesan cheese on each serving if you like.

NOTE:  You can substitute any vegetables you have on hand.  Don't leave out the potato though since it helps to thicken the soup.  You can add pasta, rice or barley along with the potato. 

From  http://www.CanadianCountryGifts.com

More Resources: Delicious Soup Recipes

 

The Ultimate Chocolate Chip Cookie Experience

By Donna Monday

Just about everyone loves freshly baked chocolate chip cookies. Many of us have fond memories from our childhoods of the aroma of freshly baked chocolate chip cookies filling up the house. Our eager little eyes anxiously awaiting their arrival from oven to countertop.

Chocolate chip cookies are the ultimate comfort food. There’s just something about them that makes us feel warm and fuzzy. The chocolate chip cookie has evolved over the years into a mouth-watering variety of textures and flavors.

If you’re a fruit lover you’ll enjoy banana chocolate chip cookies or cherry chocolate chip cookies. Chocolate lovers will delight over chocolate chocolate chip cookies, double chocolate chip cookies and white chocolate chip cookies.

Another popular variation is the oatmeal chocolate chip cookie. Who knew that oatmeal would taste so good with chocolate?

If you want to spice up your favorite chocolate chip cookies even more, you can add tasty morsels like mint chips, craisins, candy bars, espresso beans, m&ms, candy cane, walnuts, peanuts, macadamia nuts, dark chocolate or big chunks of milk chocolate.

Some folks love eating gourmet chocolate chip cookie bars and even chocolate chip cookie pie!

If you have special dietary needs, you can still enjoy home baked chocolate chip cookies. There are special recipes online for low fat chocolate chip cookies, vegan chocolate chip cookies, wheat free and egg free chocolate chip cookies, and whole wheat chocolate chip cookies.

Now that you know about the many ways you can enjoy the world’s most famous cookie, I hope you will try many of the delicious recipes so you too can enjoy the ultimate chocolate chip cookie experience.

About The Author
Copyright 2004
Donna Monday is a contributing author at:
http://www.best-cookie-jar-recipes.com.

More Cookie Resources:

Classic Dessert Collection: Over 400 Pie, Cake & Cookie Recipes

The Big Book Of Cookies

No Bake Cookies Are Easy to Make and Fun to Eat

By Donna Monday

Got an urge for a homemade cookie snack but don’t feel like mixing up a bunch of ingredients and baking? No problem. Whip up a batch of no bake cookies to satisfy your hunger craving.

No bake cookies are easy to make and involve only a few simple ingredients. Fresh ingredients like milk, butter, sugar, peanut butter, uncooked oatmeal (rolled oats), cocoa, marshmallows, chocolate chips, raisins and chopped walnuts or pecans are commonly used to make easy no bake cookies.

Online you can find many delicious and unique no bake cookie recipes like:

• Chocolate Peanut Oatmeal Cookies
  
  
  
  
  
• Chewy Chocolate Marshmallow Cookies
  
  
  
  
  
• Chocolate Fudge Oatmeal Cookies
  
  
  
  
  
• Crunchy Cereal Ball Cookies
  
  
  
  
  
• Old Fashioned Rum Ball Cookies
  
  
  
  
  
• Wonderful White Chocolate Cookies
  
  
  

Kids enjoy making no bake cookies as well as adults because it’s literally as easy as mixing all the ingredients together in a bowl, rolling the dough up into balls, and plopping them down on wax paper to cool.

The most fun part, of course, about no bake cookies is when you get to eat them! For so little effort, they’re a great big delight for your sweet tooth.

About The Author
Copyright 2004 Donna Monday
Love Cookies? All Your favorites here
http://www.best-cookie-jar-recipes.com

Tantalizing Turkey

By Chris Sadler

You too can make a spectacular turkey dinner!

TT has what you need to help you at every step. You even get carving directions with graphics, guidance about the best way to thaw, stuff and roast your turkey, recipes and more. See what's inside.

Get answers to your most pressing turkey questions about how leftover turkey can be stored properly and what do you need to do to a turkey just before roasting it. Pick up invaluable Turkey Tips about Thermometer Placement and even how do you will know when the turkey is done. Learn about thawing your turkey using both the refrigerator and the cold water methods.

Not sure how to "Get Stuffed" the right way? Never fear, follow the Tantalizing Turkey's simple guidelines and you are on your way! You even get complete details (with approximate cooking times) for the Open Pan Method of roasting your turkey.

Once your turkey is roasted to perfection, don't mess up the meal with poor carving, follow the easy to understand carving instructions (complete with diagrams).

The turkey however is only one part of the presentation. Don't miss out on the mouth watering Turkey Apple Stuffing recipe and complete details on how to make Turkey Gravy with drippings or without. The recipes continue with ideas for dealing with the leftovers (the best part). Lots of ideas for you to use up the remains of your bird and enjoy dessert with this recipe for Handy Turkey Cookies (which doesn't actually contain turkey but who cares it tastes great)!

Handy Turkey Cookies

(NAPSA) - A Thanksgiving feast is not complete without dessert. And such a sweet ending can be a terrific way for youngsters to join in the preparation. Decorating these simple, "handy" cookies can be a light, tasty way to top a scrumptious meal-with some help from the little ones.

Makes about 2 1/2 dozen cookies

For the dough:

• 1 cup (2 sticks) butter or margarine, softened
  
• 3/4 cup sugar
  
• 1 large egg
  
• 1 teaspoon vanilla extract
  
• 2 3/4 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon cream of tartar

For the decorations:

• 1 cup prepared vanilla frosting (from a 16 oz. can)
  
• Assorted colored sugars
  
• Mini chocolate chips
  
• Candy corn
  
• Red fruit leather
  

Special aids:

• Hand-shaped template or cookie cutter
  
• Small resealable plastic bag
  
• Scissors

Making the cookies:

In a medium bowl, using an electric mixer set on medium speed, beat butter and sugar until fluffy, about 4 minutes. Add egg and beat for 1 minute longer. Beat in vanilla just until incorporated.

In a large bowl, whisk flour, baking soda and cream of tartar. Using a wooden spoon, stir butter mixture, one-third at a time, into flour mixture until blended. (The mixture will be crumbly.)

Gather dough into a ball; flatten into a disk and wrap in plastic wrap. Refrigerate until firm, about 2 hours.

Preheat oven to 350 F. Lightly spray 2 baking sheets with vegetable cooking spray. On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using a template made by cutting out a tracing of your hand or a hand-shaped cookie cutter, cut out cookies.

Transfer cutouts, 2 inches apart, to the prepared baking sheets. Reroll scraps for additional cookies. Bake until lightly browned around the edges, 8-10 minutes; transfer to wire racks to cool completely.

Decorating the cookies:

Spoon frosting into a resealable plastic bag; snip off 1 corner. Pipe a feather design onto each finger.

Sprinkle "feathers" with colored sugar. Pipe a dot for the "eye" on each thumb. Place a mini chocolate chip on each frosting "eye." Cut a candy corn for each nose and attach to thumb with a little frosting.

Using scissors, cut the fruit leather on its backing paper into 2-inch pieces; cut out "wattles."

Remove paper from fruit leather. Using a dab of frosting, attach "wattles" to thumbs. Let stand until frosting is set, about 1 hour.

About The Author

Chris Sadler is Owner and WebAdmin of The 1001Recipes2Send.com Recipes Database. Become a member to recieve the weekly newsletter alert and download FREE eBooks at: http://www.1001Recipes2Send.com/Free.

Have Diabetes, But Enjoy Quality Food? Try Diabetic Recipes

By Mike Yeager

Having diabetes certainly limits some of the food you can eat, but with the right diabetic recipes you can still enjoy fine food. Sometimes, it is hard to know what foods are safe for you to eat.

For your safety, you and your dietitian should work together to design a meal plan that's right for you and includes foods that you enjoy. A diabetes diet meal plan is a guide that tells you how much and what kinds of food you can choose to eat at meals and snack times. A good meal plan should fit in with your schedule and eating habits.

Keep in mind that while many diabetic recipes are fairly simple and fast to make, some diabetic recipes may be more complex and take longer. The right meal plan will also help keep your weight where it should be.

It is important to gather the right diabetic supplies when planning your diabetic recipes. Whether you need to lose weight, gain weight, or stay where you are, your diabetic recipes will be sure to help.

Some tips on finding tasty Diabetic Recipes.

Fortunately, there is almost certainly to be a diabetic recipe of your favorite food. For example, because of the high sugar content of most desserts, many diabetics felt that they would have to give them up.

However, there are many diabetic recipes for desserts that will be safe for people with diabetes to eat. There are also many diabetic safe breads, salads, sandwiches, appetizers, and any other food category you can think of.

If you have diabetes and don’t want to give up your favorite foods, try a safe diabetic recipes instead such as a diabetic cake recipe, free diabetic recipe or diabetic cookie recipe.

About The Author

Mike Yeager
Publisher
http://www.a1-recipes-4u.com/

More resources: Delicioius Diabetic Recipes

Shake Things Up With Fun Milkshakes

By Donna Monday

Milkshakes have been around since the old days of drugstore soda fountains. Now days we tend to drink milkshakes mainly when we go out for a bite to eat at a fast food restaurant.

Milkshakes are healthy (they contain calcium) and delicious. The most common milkshake flavors are: strawberry, vanilla and chocolate.

But you don’t have to wait for your next fast food trip to enjoy a frothy, cold milkshake. Why not whip out your blender and make your own?

Milkshakes are extremely easy to make and only take a minute or two. Kids especially love milkshakes. What a great way to get them to drink more milk.

If you’re bored with the regular strawberry, vanilla and chocolate milkshakes, try these mouth-watering variations:

Blueberry Breakfast Milkshake – with fresh blueberries and apple juice

Peanut Butter Cup Milkshake – with peanut butter cups and chocolate syrup

Jello Milkshake – with any flavor jello and vanilla ice cream

Chocolate Cherry Milkshake – with cherries and chocolate syrup

Chunky Monkey Milkshake – with bananas and chocolate chips

Vanilla Vision Milkshake – with vanilla pudding

Pumpkin Pie Milkshake – with canned pumpkin and cinnamon

Coffee Fudge Swirl Milkshake – with instant coffee and fudge ripple ice cream

Strawberry Orange Milkshake – with fresh strawberries and orange juice

Irish Milkshake – with Irish cream liquor

Chocolate Tofu Milkshake – with bananas, cocoa powder and maple syrup

You can find these refreshing cold drink milkshake recipes online with the click of your mouse. So start shaking things up with a fun milkshake today!

About The Author

Copyright 2004

Donna Monday is a contributing author at:
http://www.1st-milkshake-n-smoothie-recipes.com

More Resources:

Smoothies for Athletes: 120 Quick and Easy Smoothie Recipes

Chicken Mushroom Marsala – Easy and Elegant for the Amateur Gourmet

By Stacy Tabb

If you are having company and want to make something easy but really flavorful, try this chicken Marsala recipe.

This is my favorite way to eat chicken for a few different reasons. First, I love how tender it comes out. If you really pound your chicken breasts nice and thin, it will result in unbelievable tenderness.

Second, the flavors of this recipe are perfection. The sauce made with wine, butter, and chicken broth cannot be beat.

Third, I love how quick and easy it is to prepare! If you are having it with rice and vegetables, be sure to start them first, because once you start cooking, this chicken will be done in about 15 minutes.

Here is what you will need:
2-3 Chicken Breasts, pounded thin
4 Tablespoons All-Purpose Flour
2 Teaspoons Marjoram
½ Teaspoon Salt
4 Tablespoons Butter
2 4oz. Cans Sliced Mushrooms
2 Tablespoons Sliced Green Onions
1 ½ Cups Chicken Broth
1/3 Cup White Wine

1. Mix together flour, marjoram, and salt. Pat chicken breasts into the mixture on each side to coat. Shake off any extra.

2. In a Large Frying Pan (preferably with deep sides) heat 1 Tablespoon of the butter over medium heat. Add mushrooms and green onion. Sauté for 5-10 minutes until tender. Transfer to a bowl.

3. Add the other 3 Tablespoons of butter to the pan. Brown chicken on each side over medium heat (about 4-5 minutes per side).

4. Pour mushroom mixture back into the frying pan. Add chicken broth and white wine.

5. Simmer for 5-10 minutes to let the flavors mix together.

I think this recipe is best served with some white rice and a steamed vegetable. You can spoon the sauce over the chicken and over the rice as well.

If you need to let the chicken simmer on the stove a little longer than 10-15 minutes – don’t worry – this recipe is very forgiving and it won’t ruin the taste or tenderness. Just make sure you turn the heat down as low as possible for that period of time.

Stacy Tabb is a successful internet publisher. She loves to enjoy food and a good glass of wine with friends. Her Gourmet Foods and Gifts website is a source for gourmet products, recipes, and information.


More resources:

300 Mouthwatering Chicken Recipes

The Ultimate Chicken Wing Cookbook: 101 Chicken Wing Recipes