ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
f each bag.
For turkey tail feathers, decorate the top halves
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Season the turkey strips with salt and pepper.
he cheese ball for the turkey tail feathers. Stick pecans evenly into
Cut turkey tails in half.
In a large saucepan, combine all ingredients.
Bring to a boil.
Cover,
lower
heat
and simmer for 1 hour.
Drain off liquid.
Simmer,
uncovered, for 15\tmore minutes, or until turkey is browned.
Makes
6
servings.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Preheat oven to 325 degrees F. Mix syrup,mustard, wine and margerine together in a pot. Bring to a boil; reduce heat and simmer 15 minutes until sauce is reduced by 1/2 cup.
Stuff the turkey with your favorite recipe and refrigerate any leftover stuffing.
Rub the turkey with margerine and sprinkle with salt and pepper.
Pour 1/2 cup water in the roast pan with the turkey. Bake for about 3 hours or until thermometer reads 180 degrees, brushing with glaze often.
Cook remainig stuffing the last 30 mintues of roasting time.
op evenly with turkey.
Spoon mushrooms over turkey.
Whisk together
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
Cook noodles in water (slightly salted) until tender; drain. Saute onion in butter.
Add soup, milk and seasonings; stir until well blended.
Boil.
Arrange noodles, turkey and mushroom sauce in alternating layers in greased casserole.
Sprinkle almonds on the top.
Bake in preheated 375\u00b0 oven for 30 minutes.
Serving size is 3/4 cup.
Serves 50 people.
edium high heat.
Sprinkle turkey with 1/2 teaspoon onion
Cook linguini according to package instructions.
Meanwhile in a Dutch oven, saute the onion, celery, garlic and carrot in butter until tender.
Stir in flour and salt until blended then gradually add milk.
Bring to a boil then cook and stir for 1-2 minutes or until slightly thickened.
Stir in cream cheese until melted; add turkey and hot sauce heating through.
Drain linguini and toss withthe turkey mixture.
Sprinkle with blue cheese and ENJOY! :).
Rub salt and pepper over breast.
Make cuts 2-inches apart through meat.
Place in crock-pot.
Melt cubes in hot water and mix with soup and mushrooms.
Pour over turkey and cook on high 3 to 4 hours.
Lower heat and cook 4 to 5 more hours. Turn halfway through cooking time.