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~ SHARED RECIPES & REVIEWS for NOVEMBER 2012 ~
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3244
Location: Michigan

PostPosted: Thu Nov 15, 2012 3:52 am    Post subject: Reply with quote

Thanks, Ann. No Rice Krispies on hand... but I'll pick up a box. Smile

~~Vicki
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monkeybusiness
Pro Chef


Joined: 13 Oct 2006
Posts: 4585
Location: West Virginia

PostPosted: Tue Nov 20, 2012 9:29 am    Post subject: Reply with quote

This is a Recipe I got off Pintrest. Jim and I thought it was very good and Flavorful!


***** TAQUITOS *****

3 lb. Chuck Roast
Onion Soup Mix
1 c.Cheddar Cheese
1/4 tsp. Garlic
1/4 tsp. Onion Powder
3/4 c.Picante Sauce
Sm Diced Onion

Cook the roast in the crock pot on high for 5 hrs. Take out and let it cook long enough for you to handle. Then take 2 forks and pull the meat apart like you were going to make Beef Bar-B-Q. Put in large Bowl and add the rest of the ingredients....mix well.
Heat the Tortillas in the Micro-wave by wrapping them in a damp paper towel and heat on high for 30 secs. Fill each one with meat mixture , being careful not to over-load. Then place in a skillet that has enough oil in it to cover them, place seam side down so they can seal brown lightly, turn over and lightly brown this other side.
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5018
Location: near Lake Erie

PostPosted: Sun Nov 25, 2012 4:13 am    Post subject: Reply with quote

Crock Pot Turkey Breast

4 to 6 pound turkey breast (bone-in or out. your choice)
2 cups cheap white wine (you can use broth or apple juice instead, if you'd like)
1 stick of butter (1/2 cup)
1 onion
salt and pepper

The Directions.

I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.

I know that it's suggested to not cook with any wine that you wouldn't drink, but it's okay because I drink cheap wine.

Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. (I did this. I couldn't help myself.)

Salt and pepper the breast liberally.

Plop it, breast-side down into the crockpot. Wash your hands well.

Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter.

Pour the wine over the top.

Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.

Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.


http://crockpot365.blogspot.com/2008/11/crockpot-turkey-breast-recipe.html


This was VERY good, really liked the flavors of the wine/turkey/onions. Couldn't find breasts, so used turkey thighs.
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5018
Location: near Lake Erie

PostPosted: Sun Nov 25, 2012 4:15 am    Post subject: Reply with quote

I know everyone has their own favorite stuffing recipe, found this years ago and it's so tasty.

Basic Bread Stuffing

1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1/8 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth

Preparation:
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.

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monkeybusiness
Pro Chef


Joined: 13 Oct 2006
Posts: 4585
Location: West Virginia

PostPosted: Sun Nov 25, 2012 5:44 am    Post subject: Reply with quote

Hi Girls. I see this recipe on Kelly Ripa and Micheal's Show and it is Kelly's Mother-in-Law's recipe My Sister and I thought it looked and sounded so Yummy, so she was going to make it for Thanksgiving. I couldn't because I can't cook Holiday meals any longer but copied the recipe in case someday I can. Thought you all might be interested in a Delirious change too.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Camilla Consuelos' Sausage Apple Stuffing

INGREDIENTS:
1 14 oz. Herb Seasoned Stuffing Cubed
6 Tablespoons butter
1/2 Cup finely chopped Italian parsley
1/2 Cup finely chopped celery
2 Cups chopped sweet onions
1 lb. Sage flavored pork sausage
1 1/2 Cups peeled, cored and chopped apples
2 Chopped cloves of garlic
1 Teaspoon dried thyme
3/4 Cups chopped pecans
2 Beaten eggs
1/2 Pint dairy sour cream
1/4 Cup red wine
2 Cups chicken broth
Salt and pepper (to desired taste)

DIRECTIONS:
In a large bowl, soak cubed stuffing in chicken broth. Set aside.

In a large pan, brown sausage. Stir with a wooden spoon so it will crumble. When it is browned, place on paper towels and allow it to drain.

Continuing in the skillet, saute onions, celery, apples and garlic with butter. Stir until soft. Stir vegetables and sausage into the soaked stuffing.

In a medium bowl, beat eggs and add sour cream, wine, parsley, thyme and pecans. Add all to the large bowl of stuffing, combining it until the mixture is soft and smooth.

Season to taste with salt and pepper.

Cook inside the turkey or cook in a separate pan at 350 degrees until finished. May be refridgerated overnight or frozen for a month.
*****************************************************
To make a double batch:
2 14 oz. Herb Seasoned Stuffing cubed
12 Tablespoons butter
1 Cup finely chopped Italian parsley
1 Cup finely chopped celery
4 Cups chopped sweet onions
2 lb. Sage flavored pork sausage
3 Cups peeled, cored and chopped apples
4 Chopped cloves of garlic
2 Teaspoon dried thyme
1 1/2 Cups chopped pecans
4 Beaten eggs
1 Pint dairy sour cream
1/2 Cup red wine
4 Cups chicken broth
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Debbie

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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3244
Location: Michigan

PostPosted: Sat Dec 01, 2012 4:37 am    Post subject: Reply with quote

Ann and Debbie ~

Thank you for sharing yummy recipes.

~~Vicki
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