Parsnip Muffins
1-ounce sliced almonds 0
Nonstick spray 1
8 1/2 ounces all-purpose flour 0
1 teaspoon baking powder 0
3/4 teaspoon baking soda 0
1/2 teaspoon freshly grated nutmeg 1
1/2 teaspoon kosher salt 1
3 whole eggs 1
3/4 cup plain whole milk yogurt 0
1/4 cup vegetable oil 1
8 ounces sugar 1 subs. Splenda
10 ounces grated parsnips 1
Turkey
1 tablespoon all-purpose flour 0
6 pounds Butterball® Fresh or Frozen Whole Breast1of Turkey, thawed if frozen
1
3 large sweet potatoes, peeled, cut into 1-inch-thick slices
2 medium Granny Smith apples, peeled, chopped 1
1 medium onion, sliced, separated into rings 1
1/2 cup frozen apple juice concentrate, thawed 0
1/2 teaspoon coarsely ground black pepper 1
1 teaspoon dried thyme leaves 0
1 teaspoon soy sauce 1
2 tablespoons cornstarch 0
1/4 cup water 1
Green Bean Casserole
1/3 stick butter 1
1/2 cup diced onions 1
1/2 cup sliced fresh mushrooms 1
2 cups sliced green beans 1
3 cups chicken broth 0
1 (10 3/4-ounce) can cream of mushroom soup 1
1 (2.8-ounce) can French-fried onion rings 1
pepper 1
garlic salt 1
Pumpkin Pie
1 (9 inch) unbaked deep dish pie crust 1
3/4 cup white sugar 1 subs. Splenda
1 teaspoon ground cinnamon 1
1/2 teaspoon salt 1
1/4 teaspoon ground cloves 1
2 eggs 1
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin 1
1
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Dressing
2 bags Dressing 1
4 tbsp butter 1
1 cup onion 1
1 cup celery 1
2 2/3 cup water 1
2 teaspoon bouillon 0
Muffins while eating
Pie first
Turkey
Casserole Turkey cool Make apple gravy
4:00 turkey
11:00 pie
11:00 pie
11:00 pie
11:03 pie
11:04 pie
11:05 pie
11:20 pie
11:40 turkey
11:50 turkey
11:51 turkey
11:53 turkey
11:55 turkey
11:57 turkey
12:00 turkey
12:05 pie
12:10 turkey
1:10 casserole et al
1:15 parsnips
1:20 parsnips
1:35 casserole
1:40 casserole
1:42 casserole
1:43 casserole
1:50 casserole
1:51 casserole
1:52 sauce pan
1:54 dressing
1:55 dressing
1:58 dressing
1:59 turkey
2:00 casserole
2:00 parsnips
2:03 dressing
2:05 turkey
2:06 yams
2:06 dressing
2:07 gravy
2:08 gravy
2:10 turkey
2:11 parsnips
2:12 parsnips
2:13 parsnips
2:14 parsnips
2:16 parsnips
2:19 dressing
2:20 casserole
2:20 parsnips
2:21 parsnips
2:30 parsnips
2:40 parsnips
pie pre-bake
pie
turkey
casserole
muffins
muffins rotated
thaw this fucker
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350 degrees F.; bake for 40 ish minutes or until knife inserted near center comes out clean
slice some yams, chop some apples
Place turkeys in baking pan.
??? Remove gravy packet from turkey breast. Refrigerate for another use or discard.
Dry turkey breast with paper towels. Place potatoes, apples and onion in pan
sprinkle flour all over that goddamn turkey
Mix juice concentrate, pepper, thyme and soy sauce in small bowl. Pour over ingredients
cover with aluminum foil
get that damn pie out of there. Put it on the table or something
Bake 1-1/2 to 1-3/4 hours, or until meat thermometer inserted in thickest part of turkey breast reaches 170°F. Let
mince onion, celery, slice almonds
slice almonds
grate parsnips
boil some damn water
Boil green beans in chicken broth for 10 minutes and drain.
Melt the butter in a large skillet.
Saute the onions and mushrooms in the butter.
Add the green beans, mushroom soup, onion rings, and Seasoning, to taste, to the onion mixture.
Stir well. Pour into a greased 1 1/2-quart baking dish.
wash that damn pot son
Melt butter or margarine in saucepan
Add onion and celery and sauté until onion is transparent
Add water and bouillon, heat to boiling
Get that damn turkey out of there
Bake for 20 minutes or until the casserole is hot.
Place the almonds in a single layer in a pie pan and Bake the nuts until lightly toasted, approximately 20min
cover reduce and simmer 3 minutes
Cut bag open carefully. Transfer turkey breast to cutting board; set aside
Place sweet potatoes on serving platter; cover to keep warm
Turn off heat, stir in dressing, cover and keep on stove (no heat)
Pour apple juice mixture from bag into 1-quart microwavable cup or bowl (there should be about 2 cups); set asid
Mix cornstarch and water until well blended; stir into apple juice mixture. Microwave on HIGH 2-1/2 minutes, or u
Carve turkey breast. Serve with the sweet potatoes and sauce
Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for
Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined
Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lu
Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure
fork fluff and serve
get that damn casserole out of there, son
get those damn almonds out and Sprinkle the top of each muffin
Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brow
rotate
open up parsnip time
425 15
350 45
350 110 casserole 10 min boil
350 20 almonds 20 min
375 10
375 10
center comes out clean.
east reaches 170°F. Let stand 5 minutes.
oximately 20min
about 2 cups); set aside
GH 2-1/2 minutes, or until thickened, stirring after each minute.
cessor, and process for 5 seconds.
d, there will be some lumps
s F and are golden brown
Place the almonds in a single layer in a pie pan and place in oven.
Heat the oven to 375 degrees F.
Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats.
Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for
Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined
Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lu
Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure
Sprinkle the top of each muffin with the toasted almonds
Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brow
If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a
Serve warm. Store completely cooled muffins in an airtight container for up to 3 days
od processor, and process for 5 seconds.
istened, there will be some lumps
1/3 cup measure
degrees F and are golden brown, rotating halfway through baking
remove them from the tin to a cooling rack, and cool for 15 minutes.
Preheat oven to 350°F
Add flour to large oven-cooking bag; close bag and shake gently to coat inside of bag with flour.
Place bag in 15×10-inch baking pan.
Remove gravy packet from turkey breast. Refrigerate for another use or discard.
Dry turkey breast with paper towels. Place turkey breast, potatoes, apples and onion in bag.
Mix juice concentrate, pepper, thyme and soy sauce in small bowl. Pour over ingredients in bag
Bake 1-1/2 to 1-3/4 hours, or until meat thermometer inserted in thickest part of turkey breast reaches 170°F. Let
Cut bag open carefully. Transfer turkey breast to cutting board; set aside
Place sweet potatoes on serving platter; cover to keep warm
Pour apple juice mixture from bag into 1-quart microwavable cup or bowl (there should be about 2 cups); set asid
Mix cornstarch and water until well blended; stir into apple juice mixture. Microwave on HIGH 2-1/2 minutes, or u
Carve turkey breast. Serve with the sweet potatoes and sauce
east reaches 170°F. Let stand 5 minutes.
about 2 cups); set aside
GH 2-1/2 minutes, or until thickened, stirring after each minute.
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet.
Saute the onions and mushrooms in the butter.
Boil green beans in chicken broth for 10 minutes and drain.
Add the green beans, mushroom soup, onion rings, and Seasoning, to taste, to the onion mixture.
Stir well. Pour into a greased 1 1/2-quart baking dish.
Bake for 20 minutes or until the casserole is hot.
nion mixture.
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350 degrees F.;
bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
ate from the filling.)
Melt butter or margarine in saucepan
Add onion and celery and sauté until onion is transparent
Add water and bouillon
Heat to boiling, cover reduce and simmer 3 minutes
Turn off heat, stir in dressing, cover and stand 4 minutes
fork fluff and serve