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Posts from November 2013

Fitz's Fantastic Flaming Turkey Recipe!!!

Ingredients

• 1 (18 -20 lb) whole turkey
• 2 stalks celery (roughly chopped)
• 1 carrots (roughly chopped)
• 1 onions (cut into quarters)
• 3 -4 crushed garlic cloves
• Olive oil

Directions

1. Take everything out of the turkey. There will be a giblet bag and some other stuff.

2. Next add vegetables to the inside of the turkey. You don’t even have to peel anything. This is easy because the veggies are just for flavor — you are going to throw them away later.

3. Take the onion and cut it into quarters.

4. Chop a nice long carrot.

5. Do the same with a couple stalks of celery.

6. Add several cloves of garlic that you mash between a broad kitchen knife and the kitchen counter.

7. Throw it all inside the turkey.

8. Then rub the turkey all over with olive oil — not butter because butter usually has salt in it and salt is the enemy of a moist turkey. Make sure the whole bird is covered in olive oil.

9. Put the turkey in a roasting pan and cover it with a large brown paper bag.

10. Staple shut. If you have a huge turkey use two paper bags at each end. It wont stick to the bird because of the olive oil.

11. Sprinkle the bag all over with water.

12. Place into pre-heated 375 F oven. ON THE MIDDLE RACK.

13. The bag wont burn because paper burns at 451 and we’re at 375 degrees.

14. The advantage of the brown paper bag over the Reynolds cooking bag is that the paper breathes so the turkey ROASTS. In the Reynolds bag the turkey STEAMS, giving it a different taste.

15. Roast for 13-15 minutes per pound.

16. When you think it’s ready, shove a meat thermometer through the bag and into the turkey and give it a minute to register. Make sure it doesn’t touch the bone.

17. The thermometer should register between 163-170 degrees.

18. Remove from oven, cut away the bag and remove the basting pan.

19. Do not throw out the drippings!

20. To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.

21. Add six oz. of boiling chicken broth and 1/8 cup of cornstarch to the gravy to thicken it up. Cook on low heat and stir and cook and stir.

22. If it seems it isn’t going to be thick enough, add a little more cornstarch.

23. That’s it! Happy Thanksgiving


Prep time= 30 mins | Total time= 4 hrs 30 min | Servings: 6-8
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Which Family Member Would You Rather Not See At Thanksgiving

This morning on show, we asked listeners which family member they would rather not see at Thanskgiving this year.  You have to hear what they said...

 
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Wanna be rich? Follow these steps.

Check out this link of the differences between the behaviors of rich and poor people.  I have to say, I have a lot of behaviors in common with the poor people.  What about you?

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Keith Makes A Fan's Day!

KEITH URBAN let a young fan pick a song for him to serenade to her at his show on Saturday at Connecticut's Mohegan Sun. She chose "Come Back To Me" and it was the first time he'd ever done it live.

Watch the video:


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Simply Sara!

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Get Thomas Rhett Some Of That...

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George Strait "Got A Car"...

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Who's going to make this for me??




CHOCOLATE STOUT LAYER CAKE WITH CHOCOLATE FROSTING

Ingredients 
Cake: 
3 ounces unsweetened chocolate, chopped 
2 1/4 cups all purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
14 tablespoons (1 3/4 sticks) salted butter, room temperature 
1 1/4 cups plus 
3 tablespoons sugar 
3 large eggs, separated 
3/4 cup chocolate stout, regular stout, or porter 
2/3 cup freshly brewed strong coffee 
Frosting: 
1 pound bittersweet chocolate (54% to 60% cacao), chopped 
2 cups heavy whipping cream 
1 teaspoon instant espresso powder 


PREPARATION 

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 1 1/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely.

FROSTING 
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes). Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. DO AHEAD Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Source: Yahoo.com
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Jake Owen - Impersonator?

Uncanny! What do you think?

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A Real Fine Place

Sara Evans and her sister-in-law have launched a blog for women called "A Real Fine Place". They describe it as a "lifestyle blog of fashion and beauty". Check it out here! What do you think?
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