In My World

Prep  30 MIN Total  2 HR 55 MIN Servings10 Ingredients Carcass from cooked 10- to 12-lb turkey 3 quarts (12 cups) water 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon poultry seasoning or dried sage leaves 1 dried bay leaf 1/2 cup uncooked pearl barley 3 medium carrots, sliced (1 1/2 cups) 1 large onion, chopped (1 cup) 2 medium stalks celery, sliced (1 cup) 3 cups cut-up cooked turkey 2 tablespoons chopped fresh parsley, if desired Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf. Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley...

Quantity : 2 servings Preparation : 5 min Cooking : 10 min 70 calories/serving Ingredients 6 baby carrots, whole 180 g 1 tbsp butter, unsalted 14 g 3 tbsp water, approximately 45 mL 1 tbsp lemon juice, freshly squeezed 1/2 lemon 1 pinch salt [optional] 0.1 g ground pepper to taste [optional] Method Put the carrots in a pot or a pan, just large enough to keep them in a single layer (or two layers, maximum). Add the butter, lemon juice, and water to a depth of about ½ cm. Season with salt and pepper. Bring to a boil, then cover and simmer over low heat until the carrots are cooked al dente, about 10 min. Serve the carrots with the remaining cooking juices.

1 cup milk 1 cup margarine 4 cups white sugar 10 Tbsp cocoa 2 cups coconut 6 cups oatmeal Mix milk, margarine, sugar, and cocoa in a pot.  Bring to a full boil.  Remove from heat at once and add coconut and oatmeal.  Mix well.  Drop by teaspoonful on to wax paper to cool.

2 beaten eggs about 1/4 cup sugar 1/2 tsp salt 1 tsp vanilla 1/4 tsp nutmeg 4 cups milk, scalded 1/4 cup soft butter or margarine 2 cups bread cubes Combine eggs, sugar, salt, vanilla, and nutmeg.  Add scalded milk and butter; mix well.  Add bread and pour into a buttered baking dish.  Set baking dish in a pan of hot water. Bake in moderate oven (350F) for 45-50 minutes or until a knife inserted in the centre comes out clean. Serve warm or cold with plain or whipped cream, hard sauce, or lemon sauce. Cake, gingerbread, or breadcrumbs may be substituted for bread cubes. Serves 6.

Quantity : 4 servings Preparation : 10 min Cooking : 1 h 30 min 150 calories/serving 1 Spanish onions, cut into 2 cm pieces 300 g 2 carrots, cut into 2 cm pieces 200 g 2 zucchini, cut into 2 cm pieces 240 g 1 aubergines / eggplants, small size, cut into 2 cm pieces 170 g 1 yellow or red sweet peppers, cut into 2 cm pieces 200 g 3 tbsp olive oil 45 mL 3 cloves garlic, pressed or minced 1 1/2 cup canned tomatoes (diced) 380 g 1 pinch salt [optional] 0.1 g ground pepper to taste [optional] Before you start Choose a baking dish in which the vegetables will fit tightly. Method Preheat the oven to 175°C/350°F. Prepare the vegetables and cut them into uniform pieces approximately 1,5 cm thick. Mince or press the garlic. Generously oil an oven safe dish. Add the minced or pressed garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and finally the diced tomatoes on top. Drizzle with oil, then add salt and pepper to taste. Bake in th...

One of the new recipes I tried for Thanksgiving.  Not bad at all! Recipe courtesy of   Food Network Kitchen From:   Food Network Magazine Total: 1 hr Prep: 15 min Cook: 45 min Yield: 8 servings Directions Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through. Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams