White Wine Turkey Gravy
White Wine Gravy
Pan drippings from roasted turkey
1 cup dry white wine
2-3 cups chicken broth
4 Tbsp. unsalted butter
1/3 cup flour
Kosher salt
Black pepper
Pour pan drippings into a 4 cup measuring cup. Deglaze pan by adding white wine. Add liquid to measuring cup. Add enough chicken broth to measuring cup to equal 4 cups of liquid. Set aside.
Melt butter in large saucepan. Sprinkle with flour and cook over medium heat, whisking constantly for 4-5 minutes or until roux is a deep brown color. Gradually whisk in the 4 cups of liquid.
Bring mixture to a boil and reduce heat to low. Simmer for 8-10 minutes or until gravy thickens. Add more chicken broth to thin, if necessary.
Season with salt and pepper and strain into serving dish.
Posted in Holidays, Recipe of the Week | Tagged cooking connections, kraft recipes, perfect 10 cookbooks, turkey gravy, white wine turkey gravy
Here’s a entree that will get you rave reviews from family and guests. Perfect for special occasion dinners.
For the rub:
2 Tbsp. coarse sea salt
1 tsp. ground celery seeds
1 tsp. granulated sugar
2 tsp. freshly ground black pepper
1 tsp. onion powder
2 Tbsp. herbes de Provence
For the roast:
1/2 cup Dijon mustard
1 (10 lb.) bone-in standing rib roast, prime rib USDA choice grade
For the au jus:
1 cup port
1 cup beef demi-glace
4 Tbsp. cold butter, diced
To make rub:
In small mixing bowl, stir together the sea salt, celery seed, sugar, pepper, onion powder, garlic powder and herbes de Provence.
To prepare the roast:
Add Dijon mustard to dry rub mix and stir until well incorporated. Spread Dijon mustard mixture evenly over entire roast and place in a roasting pan. Cover beef with plastic wrap and place in refrigerator, allowing it to marinate for at least 6 hours or overnight.
Before cooking, allow beef to come to room temperature. Preheat oven to 45o degrees. Remove plastic wrap and place beef in oven for 15 minutes or until the outside becomes caramelized.
Remove beef from oven. Reduce heat to 175 degrees. Place beef back into oven after it cools to temperature. Roast beef for 5-8 hours or until the internal temperature reaches 135-140 degrees when tested with meat thermometer.
To make au jus:
While beef is roasting, whisk port and beef demi-glace together in saucepan over medium heat. Allow mixture to reduce by half. Reduce heat to low and add butter one tablespoon at a time, whisking to incorporate.
To serve beef:
Allow roast to rest on carving board for 30 minutes before slicing. Ladle au jus over slices.
Posted in Beef, Holidays, Recipe of the Week | Tagged holiday dinner, kraft recipes, perfect 10 cookbooks, prime rib, standing rib roast
Tacos de Carne Asada
This recipe comes from the Teocali Mexican Restaurant in Kansas City.
2 lbs. flank or skirt steak
1/2 cup olive oil
1 tsp. Chile powder
1 tsp. black pepper
1 tsp. garlic salt
1 tsp. ground cumin
Rub olive oil on steak to thoroughly coat. In small bowl combine remaining spices. Rub spiced into steak. Place in plastic bag and refrigerate at least 2 hours.
Grill steak over medium hot coals for 3-5 minutes per side, or until desired doneness is achieved. Remove from coals and place meat on cutting board, allowing it to rest for 10 minutes. Dice meat and place inside warm, soft corn tortillas. Garnish with Pico de Gallo or desired accompaniments.
Pico de Gallo
1 white onion, diced
3 tomatoes, diced
1 bunch fresh cilantro
2 jalapenos, diced
Juice of 2 fresh limes
1/4 tsp. salt or to taste
Combine all ingredients in large bowl. Refrigerate for at least 2 hours to blend flavors.
Posted in Appetizers, Beef, Comfort Zone, International, Restaurant Recipes | Tagged carne asada, kraft recipes, perfect 10 cookbooks, pico de gallo, tacos
Don’t wait for a special occasion for serving these delicious, crisp potatoes. Serve them
for breakfast or dinner as a companion to your favorite entree.
6 large russett potatoes, peeled and grated
1 large onion, grated
2 eggs, slightly beaten
4 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
Oil, to cover bottom of pan
Grate potatoes and place in strainer over a bowl. Squeeze all liquid out of potatoes.
Place potatoes in large mixing bowl. Add onions and stir. Add eggs and mix well. Add flour, salt and pepper. Mix thoroughly.
Heat oil in skillet over medium-high heat. Drop mixture by tablespoonfuls into hot oil, flattening the mixture slightly. Brown on both sides about 1-2 minutes or until golden brown. Place latkes on paper towel to absorb excess oil. Keep them warm in low oven while preparing remaining mixture.
Serve warm with apple sauce, sour cream or a sprinkling of sugar.
Posted in Appetizers, Breakfast/Brunch, Holidays, International, Pasta/Rice/Potato | Tagged cooking connections, kraft recipes, latkes, perfect 10 cookbooks, potato pancakes
French Crepes with Strawberry Margarita Jam
2 cups all purpose flour
1/2 – 3/4 tsp. salt
1 1/2 cups milk
4 large eggs
1/4 cup butter, melted, cooled
Island Jamz Strawberry Margarita Jam
In mixing bowl, combine flour and salt. In separate small bowl, beat together milk and eggs. Make a well in the flour mixture and pour in half the liquid mixture. Blend well, then add remaining liquid and stir until fairly smooth (a few lumps will remain.) Stir in melted butter. Cover and let rest for at least 1 hour. (The resting is a critical step – so plan ahead)
Heat pan (prefer cast iron or crepe pan) over medium-high heat. Coat bottom with a pat of butter (this makes them brown better). Pour 1/3 cup of batter into bottom of pan, pick up pan and tip it in circle to batter covers pan. Cook until bottom begins to brown and you can slide spatula under it. Flip and cook other side briefly. Place crepe on warm plate and cover until remaining batter is prepared.
To serve, place on serving plate and spoon Strawberry Margarita Jam in center. Fold crepe in quarters and garnish with powdered sugar or fresh strawberries.
Posted in Breads, Breakfast/Brunch, Cakes, Comfort Zone, Desserts, Holidays, International, Jams and Jellies | Tagged cooking connections, crepes, how to make crepes, kraft, perfect 10 cookbooks, strawberry crepes
- Mexican Won Tons
East meets west with this crunchy, spicy Tex-Mex treat.
1/2 lb. ground beef
1/4 cup onion, diced
1/2 can (15 oz.) refried beans
1 Tbsp. ketchup
Taco seasoning to taste
Dash hot pepper sauce to taste
48 won-ton wrappers
Oil for frying
Brown ground beef and onions in skillet over medium heat until meat is no longer pink. Drain drippings. Add beans, cheese, ketchup, taco seasoning and hot sauce and stir well. Reduce heat and simmer for 5 minutes.
Place 1 tsp. of mixture in the middle of wrapper. Wet corners and seal. Fold the four corners upwards to center and pinch together to seal.
Heat oil to 350 degrees in large saucepan or deep fryer. Drop won-tons into hot oil, working in batches. Deep fry until golden brown. Remove to paper towels to drain.
Serve with salsa or favorite dip.
Posted in Appetizers, Beef, International | Tagged appetizers, cooking connections, kraft, perfect 10 cookbooks, tacos, won tons
- Parmesan Chicken Wings
These wings are easy to prepare and absolutely fabulous. A must for family or your next party.
2 dozen chicken wings
1 stick butter
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 Tbsp. parsley flakes
1 tsp. garlic salt
1/2 tsp. pepper
1 tsp. paprika
Prepare wings by cutting off tips and discarding. Cut wings at the joint and set aside. Melt butter and pour into shallow bowl. In separate bowl, combine all remaining ingredients.
Dip wings first in butter and then roll in dry mixture. Place wings in large flat baking dish and drizzle with any remaining butter.
Bake at 350 degrees for 45-60 minutes.
Posted in Appetizers, Chicken, Comfort Zone | Tagged appetizer, chicken wings, cooking connections, kraft, parmesan, perfect 10 cookbooks
- Curry Dip with Fresh Crudites
Spice up your next party with this creamy herb and spice dip.
1 cup mayonnaise
2 tsp. tarragon vinegar
Dash of pepper
1/2 tsp. salt
1/8 tsp. dried thyme
1/2 tsp. curry powder
2 tsp. chili sauce
2 tsp. fresh chives, snipped
2 Tbsp. grated onion
In small bowl, combine all ingredients and mix well. Cover and chill 4 hours or overnight. Serve with fresh vegetables or chips.
Posted in Appetizers, Holidays, International | Tagged cooking connections, curry dip, kraft, perfect 10 cookbooks, vegetable dips
In the mood for a mouth-watering Southwest comfort food? Try this spicy bean dip served with tortilla chips and your favorite beverage.
1/2 cup butter
1/2 lb. sharp Cheddar cheese, grated
3 (16 oz.) cans black-eyed peas
1/2 cup onions, chopped
5-6 jalapenos, seeded and chopped
1 clove garlic, minced
1 (4 oz.) can chopped green chilies
Salt and pepper to taste
In top of double boiler, melt butter and cheese. Place remaining ingredients in food processor and process to desired consistency. Stir mixture into melted cheese and stir to combine. Garnish with additional cheese and serve hot with tortilla chips.
Posted in Appetizers, Comfort Zone, International | Tagged bean dip, cheese dip, cooking connections, jalapeno, kraft, mexican dip, perfect 10 cookbooks, tortilla chips
Tequila Fruit Dip with Mission Figs
For your next party, try this creamy, citrus fruit dip kicked up with tequila and served with your favorite fresh fruit.
2 cups sour cream
3 Tbsp. granulated sugar
3 Tbsp. tequila
1 Tbsp. grated lime zest
1 Tbsp. grated orange zest
1/4 tsp. cinnamon
3 Tbsp. ground almonds
Orange/Lime zest for garnish
In medium bowl, combine all ingredients and whisk until thoroughly blended. Cover and chill several hours. Best if chilled overnight. Garnish with zest. Serve with fresh fruit.
Posted in Appetizers, Breakfast/Brunch, Holidays | Tagged cooking connections, figs, fruit dip, kraft, perfect 10 cookbooks, tequila
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