November 25, 2010

Shrimp Egg Casserole

Make ahead for your luncheon - even the day before, then bake while you set the table and welcome your guests.

1 1/2 - 2 C. cooked shrimp
1/4 C. crumbs
2 Tbsp. margarine or butter

2 tsp. minced onion
1/3 C. margarine
1/3 C. flour
1/2 tsp. pepper
2 1/2 C. milk
2 Tbsp. sherry
3/4 C. shredded sharp cheese

    To make sauce, slightly cook but do not brown onions in margarine. Blend in flour, salt and pepper. Stir in milk and sherry. Cook until thickened then add cheese. Add shrimp and distribute through sauce.

Devil Eggs:

6 boiled eggs, halved
1/4 C. Miracle Whip
1 tsp. lemon juice
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. pepper

    Remove yolks from eggs and mix with other ingredients. Adjust seasoning to taste, but filling should be fairly highly seasoned. Stuff egg whites with filling and place in 7 1/2 x 12 inch. baking dish. Distribute sauce over eggs then top with buttered crumbs. Bake at 350F for about 30 minutes. Serves 6.

Buffalo Shrimp

  • Prep. Time: 15 mins. - Cook Time: 20 mins. - Ready in: 45 mins. Serves: 4

  • 2 cups all-purpose flour
  • 2 tablespoons Creole-style seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined with tails attached
  • 4 cups oil for frying
  • 4 cloves garlic, minced
  • 2 1/2 tablespoons butter
  • 6 ounces hot pepper sauce
  • 1 teaspoon ground cayenne pepper

  1. In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
  2. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  3. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
  4. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
  5. Remove shrimp from refrigerator and shake a second time in flour mixture.
  6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

Awesome Tangerine - Glazed Turkey

Prep. Time: 45 mins. - Cook. Time: 3 hrs. 30 mins. - Ready in: 4 hrs. 15 mins. - Servings: 13

3/4 cup unsalted butter, divided

  • 3/4 cup canola oil
  • 1 1/2 cups tangerine juice
  • 1 (10 pound) whole turkey, neck and giblets reserved
  • 2 1/4 cups sausage stuffing
  • salt and pepper to taste
  • 2 1/4 cups turkey stock
  • 3 tablespoons all-purpose flour

  1. Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture.

  2. Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan.

  3. Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally,

  4.  until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving.

  5. Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan.

  6. In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.

Brined Sage Turkey with Mushroom Stuffing

What You Need

1/2 cup butter, divided
1 lb.  fresh mushrooms, sliced
3 stalks celery, chopped
1   large onion, chopped
3 cups hot water
2 pkg.  (6 oz. each) STOVE TOP Stuffing Mix for Chicken
1/2 cup fresh sage, divided
1   brined turkey (14 lb.)
1/4 cup KRAFT Zesty Italian Dressing

Make It

HEAT oven to 325ºF.
MELT 2 Tbsp. butter in medium skillet on medium heat. Add vegetables; cook and stir 10 min. or until onions and celery are crisp-tender.
ADD hot water and remaining butter to stuffing mixes in large bowl; stir just until moistened. Chop 1/4 cup sage. Add to stuffing with vegetables; mix lightly.
FREE turkey legs from tucked position. (Do not cut band of skin.) Using rubber spatula or hand, loosen skin over breast, starting at body cavity opening by legs. Place remaining sage leaves on meat under skin. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Place turkey, breast-side up, on rack in roasting pan. Brush with dressing. Cover loosely with foil to prevent over-browning.
BAKE turkey 3 hours 45 min. to 4 hours or until done (165ºF), uncovering after 3 hours. Let stand 15 to 20 min. before carving.

Meat Carving Tips

When carving meat, a damp towel underneath the cutting board helps to secure the board to the counter or tabletop and also catches any meat juices that flow during carving.
How to Check Meat and Poultry Doneness
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones. 

Deep-Fried Cajun Turkey

  • Prep. Time: 30 mins. - Cook Time: 45 mins. - Ready in: 1 hr. 30 mins. Makes: 16 servings   

  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1/4 cup Creole seasoning
  • 1 white onion


  1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Pumpkin Pie Martini

Makes 1
You will need:
  • 1/2 cup ice
  • 1 ounce vanilla vodka
  • 1.5 ounces creme liqueur
  • 1/3 cup half and half
  • 3 tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • cinnamon and sugar
  1. In a cocktail shaker combine ice, vodka, creme liqueur, half and half, pumpkin puree and pumpkin pie spice. Shake vigorously until chilled.
  2. Use a napkin to wet the rim of a martini glass. Combine equal parts cinnamon and sugar on a plate. Roll the rim in the mixture.
  3. Pour the martini in the prepared glass and sprinkle with more pumpkin pie spice if desired.
Simple as that. I suppose you could double, triple, or even quadruple this recipe pretty easily but you should share if you do that. Or at least make sure the majority of the cooking is done before you reach for the 4th one. Happy Thanksgiving everyone! Eat lots and enjoy the most important part of the holiday: loved ones.

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Printed from COOKS.COM

1 8 oz. pkg Philly Cream Cheese, softened
1 cup sour cream
1 can refried beans
1 tablespoon garlic, finely minced
1 tablespoon cilantro, chopped
2 tablespoon Lipton's onion soup mix
2 tablespoons chili powder
2 1/2 cups grated cheddar or Monterey Jack cheese
2 tablespoons chili powder
pinch of salt
1 tablespoon Tabasco (green) pepper sauce

Soak the minced garlic in the hot pepper sauce for 10 minutes. If you don't have green pepper sauce, you can substitute red Tabasco.Combine cream cheese, sour cream, beans, cilantro, onion soup mix and chili powder and a pinch of salt to taste. Stir in garlic and Tabasco sauce when ready.
Top with cheese.
Garnish with chopped cilantro and a sprinkle of chili powder, paprika, parsley, or a dollop of sour cream.