Archive for the ‘Roasting Pan’ Category
Due to its low cost and high production, chicken has become a staple on dinner tables across America. However, there are other options when it comes to poultry. A lighter meat than many other fowl, pheasant meat is tender, moist but firm, often tasting like a combination of poultry and venison. Pheasant can be delectable when prepared in a roasting pan and served with rice, mushrooms, nuts, or fruit.
Of course, there are a myriad of other options for preparing pheasant as well. It can be smoked, broiled, grilled or even fried. Appropriate for any occasion, a pheasant dinner can bring back memories or make delicious new ones.
As a special holiday treat, I usually drizzle decadent melted chocolate over these yummy shortbread cookies. My son and daughter have egg allergies, so the fact these delicious treats are egg-free is incredible! To top it all off, they’re a breeze to prepare. Enjoy!
Peanut Butter Shortbread Cut-Outs(Directions): Heat oven to 350°. Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts. Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with a silicone mat. Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness. Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely. If desired, melt 1 cup chocolate chips with 2 teaspoons of shortening and drizzle over the cookies. Makes about four dozen cookies.
Ingredients: 1 cup (2 sticks) unsalted butter, softened, 2/3 cup creamy peanut butter, 2/3 cup light brown sugar, packed, 1 1/2 teaspoons vanilla, 2 1/2 cups all-purpose flour, 1/4 cup cornstarch, 3/4 cup very finely chopped roasted or honey-roasted peanuts.
There’s nothing I enjoy more than a hearty slice of Pumpkin Oat Bread. It’s perfect for the holidays and even better with a spoonful of natural peanut butter and a cup of chai tea. MMMMM…I can almost taste it now, but bread this good is almost impossible to buy from a store; that’s why I bake my own.
Pumpkin Oat Bread (Directions): Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 6×4 inch size. Stir the oil, eggs, and pumpkin together in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats. Pour the batter into 1 prepared loaf pan, and sprinkle the top with the 1/8 cup of oats. Press the oats lightly into the top of the batter. Repeat this step with the other loaf pan. Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
Ingredients: 2/3 cup vegetable oil, 4 eggs, 1 (15 ounce) can 100% pure pumpkin, 2/3 cup white sugar, 2/3 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 3 cups all-purpose flour, 1 3/4 cups old-fashioned rolled oats, divided.
It’s that time of year again - Turkey Time! The holidays, and particularly Thanksgiving, are grandma’s time to shine. My grandma is a great cook but she has few specialties that put her in a “league” of her own (scores of holiday guests would agree!). Her delicious smoked turkey recipe is one of those specialties; frankly, grandma’s smoked turkey is the the juiciest, best tasting turkey I’ve ever tasted (and I’ve had my share).
Grandma’s Smoked Turkey - In a clean, plastic 5 gallon bucket Combine and mix: 1 cup of Tender Quick, 1 cup of Table Salt, 10 1/2 TBLS of liquid smoke, 2 gallons of water. Prepare a roasting pan. Submerge cleaned turkey in solution and cover bucket for 24 hours. Remove turkey and pat dry. Place bird in roasting pan in the oven at 350 degrees or put on a hot grill that can be covered, I use a Weber, until bird is done. (When a leg will almost pull off with little effort, the bird is done). ENJOY!
This Thanksgiving I’m going to use the tasty braising method to prepare our bird. The turkey browns beautifully during braising and creates a moist tender turkey. The turkey can be filled with scrumptious onions, celery and other vegetables or with your favorite stuffing. The method itself is very fun and easy to do.
Braising makes wonderful use of roasting pans. You simply cook the turkey in a small amount of water or stock in a covered roasting pan in a 325° to 350° oven. Make sure the pan is large enough to accommodate the turkey and allows the lid to fit snugly on the pan. A thermometer is inserting to ensure the innermost part of the thigh cooks to 165°F or higher. After your bird is cooked, pour off the delicious cooking liquid from the bottom of the pan and WA-LA! You have the perfect dressing side dish!
Chicken has always been a staple of the dinner table — easy, crowd pleasing and versatile. Dress it up, dress it down, grill it all summer long! Below, is a basic, easy, and absolutely delicious chicken recipe; it’s guaranteed to please friends and family alike!
Easy Chicken Roaster Crowd Pleaser (Ingredients): 1 whole chicken roaster 5 to 7 pounds, 2 tablespoons olive oil, 1/4 cup mild chili powder, 2 tablespoons garlic salt, 2 tablespoons black pepper, 1 teaspoon cayenne pepper
Directions: 1. Preheat oven to 350 degrees F.
2. Remove giblets from chicken. Place chicken roaster breast up in roasting pan. Rub skin with oil. Cover with aluminum foil.
3. Roast for 45 minutes. Remove foil and roast 30 minutes.
4. Meanwhile, combine remaining ingredients in a small bowl, set aside.
5. Rub skin with spice mixture. Continue to roast; basting occasionally, for 1 hour and 30 minutes or meat thermometer inserted in thickest part of thigh registers 180 degrees F.
6. Remove chicken roaster from pan; cover and let stand for 10-15 minutes.
Prep Time: 15 Minutes, Cook Time: 2 Hours and 45 Minutes, Ready in: about 3 Hours, Makes: 3 to 4 servings
Every Thanksgiving, mother would send me down to the store to purchase items on her holiday grocery list: gravy, cranberry sauce, green beans, sweet potatoes, cornbread mix, stuffing, squash, and the biggest turkey I could find. After I returned home, mother would set the turkey aside, and have me retrieve her roasting pan from the basement.
These days, I’m the one cooking the turkey. Although I demand a quality roasting pan, I refuse to pay a lot for something that sits in the basement for most of the year. Fortunately, I found an economical pan with heavy duty construction, large stainless steel handles, and a “V -rack” that easily holds a full size turkey. In addition to making Thanksgiving turkey easy, my pan prepares meats, poultry, and fish; gravy and pan sauces; vegetables, and big batches of lasagna, enchiladas, shepherd’s pie, and cobbler. My pan is absolutely essential for the holiday season!