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----- Original Message -----
From: "Alisa"
To: phaedrus
Sent: Monday, November 17, 2003 6:31 PM
Subject: A recipe for marinated fried turkey from Emeril
> I am trying to find the recipe for the marinated deep fried turkey that
> Emeril did on a Good Morning America show a few years ago. I hope you can
> help - this was really delicious!
> Thank you so much
> Alisa
>
Hello Alisa,
It's here, with pictures & instructions:
Turkey
Phaed
----- Original Message -----
From: "Jeff"
To: phaedrus
Sent: Friday, November 21, 2003 6:05 AM
Subject: Brining a Turkey
> Phaedrus -
> I am embarking in a monumental undertaking this Thursday, cooking my first
Turkey. I have heard of a technique called brining but dont know if a
thawed, formerly frozen Butterball turkey, is the right turkey for this
technique. All I need is for my turkey to turn out like a salt lick! Could
you tell me the most successful method for brining a turkey?? Thank You in
advance..
> Jeff
>
Hello Jeff,
Well, brining a butterball turkey is a waste of time & effort. The reason is
because the purpose of brining is just to increase the bird's moisture
content. A butterball or other self-basting turkey has already been
injected with water and oils for the same purpose. You won't improve it any
by brining, even with a spicy brining, because it won't absorb any more
moisture. Brining is best done with a fresh, non-self-basting turkey. A
fresh turkey will absorb the brine and spices, which will make it juicy and
tasty.
Butterball has a site with tips for cooking their turkeys here:
Butterball
This site tells how to brine and gives a recipe and tips for cooking a
great turkey:
Roasting a Turkey
Phaed
----- Original Message -----
From: "Clyde"
To: phaedrus
Sent: Friday, November 21, 2003 10:25 AM
Subject: Slow cooked turkey
> Dear Uncle,
>
> Someone told me about cooking a turkey overnight at 200 degrees. Have you
> ever heard of this? I need to leave the house at 8 AM so an overnight
> receipt would be great. Thank you and Happy Thanksgiving.
>
> Grandpa Clyde
>
Hi Grandpa Clyde,
There are a few recipes floating around for this, but I don't pass them on.
It's dangerous. Turkey, like chicken, is one of the high-risk foods for
salmonella food poisoning, and a 200 degree oven isn't hot enough to kill
the little microbes that are responsible. Never roast a turkey at less than 325° F.
Phaed
----- Original Message -----
From: "Julie"
To: phaedrus@hungrybrowser.com
Sent: Friday, November 21, 2003 9:03 PM
Subject: Pumpkin Pie Recipes with Molasses and Brown sugar
>
Hi Julie,
See below.
Phaed
Old Fashion Pumpkin Pie
Ingredients :
3 c. cooked, mashed pumpkin
1 c. brown sugar
1 c. white sugar
4 eggs
2 c. light cream
2 tbsp. molasses
1 tsp. salt
1 tsp. pumpkin pie spice
2 unbaked crusts
Preparation :
Combine pumpkin with sugars, molasses, salt and spice; mix well.
Add eggs. Blend well. Add cream, mix well. Pour into 2 (10 inch)
crusts. Bake at 450 degrees for 30 minutes or until knife comes out
clean.
----------------------------------
Old Fashioned Spiced Pumpkin Pie
Ingredients :
3 c. mashed pumpkin
1 c. brown sugar
2 tbsp. molasses
1 tsp. salt
1/8 tsp. nutmeg
3 tsp. ginger
3 tsp. cinnamon
1 tsp. mace
1/2 tsp. cloves
4 eggs
2 c. heavy or light cream
2 unbaked pie shells
Preparation :
Combine pumpkin with brown sugar, white sugar and molasses, salt
and spices. When well mixed, add eggs and blend well, add cream and
mix well. Pour into unbaked pie shells. Bake in 450 degree oven
for the first 10 minutes, then 350 degrees for another 30 minutes or
until a knife comes out clean.
----------------------------------
Gran's Pumpkin Pie
Ingredients :
1 c. pumpkin
1 c. brown sugar
1/2 c. granulated sugar
1/2 c. molasses
2 eggs, separated 2 tbsp. flour
2 c. milk, heated until skin forms on
top, then cool to lukewarm before
adding to rest of mixture.
Preparation :
Mix: Beat egg whites until firm, then fold into mixture. Put 1
tablespoon brown butter across top of each pie and sprinkle with
cinnamon. 2 pies. Bake at 450 degrees for 10 minutes. Then 300
degrees until firm.
----------------------------------
Pumpkin Pie
Ingredients :
2 1/2 lb. can pumpkin
2/3 c. brown sugar
2/3 c. white sugar
1 1/2 tsp. cinnamon
1 tsp. ginger
3 tbsp. dark molasses
1 tsp. salt
4 eggs, slightly beaten
4 tbsp. melted butter
2 1/2 - 2 3/4 c. milk
(1 lg. can evaporated milk and enough water to =)
Preparation :
Mix first eight ingredients; add melted butter and milk last.
Pour into unbaked shells (3 - 9 inch). Bake at 375 degrees for 15
minutes; then 35 minute at 325 degrees. Test with knife.
----- Original Message -----
From: "Michelle"
To: phaedrus
Sent: Friday, November 21, 2003 8:18 PM
Subject: Cranberry relish
> Hello,
>
> I had a recipe for fresh cranberry relish, but lost it. It is unusual
> because it does not use whole oranges, but instead I remember it had 2
> apples and 2 peeled oranges, along with cranberries, sugar, and spices
> like cinnamon/cloves/nutmeg. Everything was chopped very fine and mixed
> together. I also remember sometimes using mandarin oranges or nuts in
> it as well. I've looked online but haven't seen anything similar.
>Thanks!
>
> Michelle
>
Hello Michelle,
I could not find an exact match, but see below.
Phaed
Cranberry Apple Relish
Ingredients :
4 c. cranberries, washed
2 apples, pared and cored
2 oranges, peeled and seeded
2 1/2 c. sugar
1 tsp. cinnamon
Preparation :
Put cranberries, oranges and apples through food chopper, add
sugar and cinnamon and blend together. Chill for several hours,
will keep in refrigerator for several weeks. This makes 1 1/2
quarts of relish.
----------------------------------
Cranberry Relish
Ingredients :
4 c. cranberries
2 apples (more to stretch)
2 oranges
1 lemon
2 1/2 c. sugar
Nuts, if desired
Preparation :
Wash cranberries. Core apples and quarter. Cut off ends, core
and de-seed oranges and lemon. Grind or put in food processor. Use
juice.
----------------------------------
Orange Cranberry Relish
Ingredients :
2 lg. oranges
4 c. cranberries
2 c. sugar (or 1 1/2 c. honey)
2 apples
1 c. nuts, chopped
Preparation :
Peel oranges and remove seeds. Wash cranberries. Cut and core
apples. Grind fruit and berries. Mix all ingredients. Cover and
refrigerate.
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