any good recipes?

Question

i am trying to make a personal cook book and need some good recipes. if you know some that are, send them, plz!

Answer 1

try this one luna..

ROAST TURKEY

Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you're looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you're after.

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.

If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.


Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

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Answer 2

Decadent Chocolate Brownies
Ingredients:
90 gms plain flour
150 gms icing sugar
20 gms cocoa powder
150 gms plain chocolate
90 gms unsalted butter, melted
2 eggs
1-1/2 tsp vanilla essence
2 tbsp golden syrup
40 gms hazelnuts, roasted, chopped, skinned

Method:
Preheat oven to 180 degrees. Grease a 25-cm square baking tin. Stir the dry ingredients together in a large bowl. Melt chocolate carefully in a bowl over a pan of gently simmering water. Add butter and golden syrup and stir until blended. Leave to cool till lukewarm, then stir in eggs and vanilla essence. Fold in dry ingredients and stir quickly until smooth. Fol in nuts. Pour the mixture into the tin. Bake in the preheated oven for 30-45minutes. The top and edges will be crusty. The inside should be slightly gooey but not runny. Remove from the oven and leave to cool in the tin. Cut into individual-size squares and serve while still warm.

Tip: This brownie keeps for a few days if wrapped completely in clingfilm.

Answer 3

SQUASH NEW ORLEANS

2 acorn squash
2 slices bread, crusts removed
2 strips bacon, crisply cooked and diced
2 tablespoons butter
1 medium onion, minced
2 eggs, well beaten
2 tablespoons buttered crumbs
dash of parsley and paprika

In a skillet, saute bacon. Drain away half the fat. Chop bacon and set it aside.
Split squash into quarters and boilin in salted water until tender (20-30 minutes). Remove skin and mash.

Soak bread in water enough to cover for a few minutes; squeeze moisture out.

Melt the butter in the skillet with the bacon and lightly saute the onion and garlic. Return bacon to the pan when onion is translucent; add the bread, mashed squash, and eggs.

Butter an ovenproof casserole dish and spread squash mixture evenly in dish. Sprinkle buttered bread crumbs, a dash of paprika and a pinch of parsley.

Bake at 400°F for 20-25 minutes, or until top is browned.


MAPLE OATMEAL SCONES

2 cups flour
1 1/2 cups oatmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter
1/2 cup buttermilk
1/2 cup maple syrup
3 tablespoons sugar
1 egg
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
1/3 teaspoon cinnamon
1/8 teaspoon ginger
1/3 cup currants
1/3 cup raisins
1/3 cup pecans, chopped

Combine dry ingredients (except nuts, raisins, and currants) in mixer bowl and mix thoroughly. Cut in butter until walnut sized chunks remain.
Add buttermilk, maple syrup and egg and mix briefly until dough comes together. Add pecans, currants and raisins and mix a few seconds more.

Turn out dough onto lightly floured board and pat into a circle 3/4 inch thick. Cut into wedge pie-shaped pieces.

Bake on pre-greased cookie sheet at 375°F degrees until light golden brown, about 15-20 minutes.

Remove from sheet, glaze with confectioner's icing (flavored with orange juice is nice) if desired or sprinkle with dots of butter and cinnamon sugar.

NOTE: if you have no buttermilk, you can substitute yogurt or sour cream one to one, or 1/2 cup milk and 1/2 teaspoon lemon juice or vinegar.

Answer 4

Recipezaar.com

Answer 5

I have a hungarian dish passed from my mom in law to me and would be glad to share it . It is called chicken paprika and it is really good . would be glad to share if you email me . good luck and god bless.