Thanksgiving Recipe

Stuffing or dressing can be found on nearly every Thanksgiving table, but it’s one of the toughest holiday menu items to pull off well.

It’s too dry. It’s too wet. It’s under seasoned. It’s over seasoned. You get the idea: there’s always something just a little off.

Not to worry, we have you covered with four fantastic stuffing and dressing recipes. And we’re not stopping there - we’re going to give you a never-fail recipe for turkey gravy!

4 cups quality white bread, cubed

½ cup onion, minced

½ cup celery, chopped

¾ cup butter

1/8 teaspoon black pepper

1 teaspoon poultry seasoning

½ teaspoon dried thyme

½ teaspoon dried sage

1 egg, beaten

½ cup cream

Chicken or turkey broth

Saute onion and celery in the butter until soft. Combine the onion and celery with the all of the other ingredients in a large bowl. Add broth until moist. Stuff turkey, or place dressing mixture in an oiled baking dish and bake at 325 degrees for 40 minutes.

Source: wcpo

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No Pecan Pie

It is a meager holiday in the pecan groves of the South, and the pain is stretching to kitchens across the country.

A rare collision of ill-timed rain, marauding animals and a growing love affair between the Chinese middle class and the pecan has resulted in the worst pecan supply in recent memory. As a result, grocery store prices are up by about 30 percent, which is causing Thanksgiving bakers to think twice about their menus.

“It’s like the world doesn’t want us to make pralines,” said Anna Butler, 24, a Texas native who lives on the Lower East Side of Manhattan.

Ms. Butler has a ticket home to Texas for the holiday, so she and her New York friends celebrated an early Thanksgiving last weekend. She had planned to show off her Texan roots with a black-bottom pecan pie. But at her favorite Manhattan market, a pound of shelled pecans cost $15.99.

“That’s a real investment in a pie right there,” she said.

Source:nytimes

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Fried Turkey from Bojangles

For many of us who’ve spent time living below the Mason-Dixon line, the chicken-and-biscuit chain Bojangles’ symbolizes a lot of what’s great and also awful about the South. The stores’ ubiquity, especially in North and South Carolina, demonstrate how easy it’s been to transform the delicious cuisine of a region that’s long been fiercely proud of its food into bastardized, processed, unhealthy fast-food simulacra. It’s partly because of places like Bojangles’ that the South struggles with obesity so.

On the other hand, Bojangles’ is really freaking delicious. Sure, it’s not your grandma’s chicken, biscuits, and sweet tea—but what if grandma’s passed? Or what if you grew up in, say, Wisconsin, and never even had a Southern grandma?So when I heard that Bojangles’ is selling pre-fried Thanksgiving turkeys at many of their locations across the southeast, I was on it like the sickly film Bo’s sweet tea leaves on your teeth. (The chain has been selling the popular turkeys since 2004.)

A trip to my nearest Bojangles’ in Oxon Hill, Md., yielded a 12-pound Seasoned Fried Turkey in a sealed plastic bag. (The turkeys are roasted, fried in vegetable oil, frozen, and shipped to restaurants; they can be pre-ordered and picked up, frozen or thawed, for around $39.99.) Our dinner guests weren’t expecting to be served turkey five days before Thanksgiving, but they good-naturedly agreed to enjoy a spicy turkey dinner in the name of journalism.

Source: slate

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National Cheeseburger Day, free cheeseburgers at dog haus

Drop your kale salads! It's National Cheeseburger Day, and Dog Haus is offering its new mini cheeseburger for free at all of its locations until 5 p.m. Wednesday.

Though there are several competing claims about who invented the first cheeseburger, one story attributes it to a fry cook in Pasadena. Circa 1926, Lionel Sternberger slapped a piece of cheese on a sizzling burger at his dad's Rite Spot sandwich shop, and the rest is history.

Dog Haus'cheeseburger is 2 ounces of Angus beef with grilled onion, melted white American cheese, grilled tomatoes and Haus sauce on a King'sHawaiian bun.

Locations include two Dog Hauses in Pasadena and one in Alhambra. see more...

Source: latimes

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Cronut Burger not for sale

Thirty-four people have reported symptoms of foodborne illness after eating at the Canadian National Exhibition, which has prompted an investigation and the precautionary closure of a vendor that had been selling cronut burgers at the annual fair.

Dr.Lisa Berger, an associate medical officer of health, told reporters Wednesday that Toronto Public Health was initially notified Tuesday night that paramedics were responding to "a number of people who became ill on site with foodborne illness."

Paramedics then treated 12 people and recommended five be taken to hospital. But Berger said the health unit has since received reports of "34 cases of persons who have reported symptoms of foodborne illness in relation to eating at the CNE."

Some of the people who became ill at the CNE told officials they had eaten at Epic Burgers and Waffles, which makes the trendy hamburger with a croissant-doughnut mix for a bun.
The food outlet has been closed as a precaution in the wake of the reports of illness. Berger said it was closed by the CNE, not Toronto Public Health. See more...



Source: cbc

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Bacon burger meal at CNE weight 7,500 calories

The Notorious P.I.G. Combo features three-way oink in the “CanuckBurger” — two ground-bacon patties, a slice of peameal, crispybacon strips, cheddar — an order of bacon-cheese fries and a peanutbutter and bacon milkshake to wash it all down, of course.

For dessert: last year’s carnival hit, the bacon-wrapped, deep fried Mars Bar.

At about 7,500 calories — so its creator estimates — this “meal” not only flies in the face of a 2,000 calorie a day diet. It just might be the most artery-clogging offering at the CNE this year. The fair opens Friday.

“You don’t have to eat for a few days after!” says Baconation foodconcession co-owner Dan Motta, who came up with the P.I.G., which he swears is for sharing. Sold for $30, it comes with a T-shirt that says “you conquered it.”

“We’re just giving people what they want,” he says.

Source: thestar

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Target , QVC latest companies to drop Paula Deen products

Country cooking queen Paula Deen's admission last week that she had used the N-word in the past and once planned a slavery-themed wedding has caused two more companies to jump ship Thursday. Target announced it was severing ties with the former TV chef and later shopping networkQVC announced it was "taking a pause" in its relationship with Deen. 

"We have made a decision to phase out the Paula Deen merchandise in our stores as well as on Target.com," a company rep told FOX411'sPop Tarts column. "Once the merchandise is sold out, we will not be replenishing inventory."

Diabetesdrug maker Novo Nordisk also said Thursday it and Deen have "mutually agreed to suspend our patient education activities for now."

"For now, we have decided to take a pause,"  QVC president and CEO Mike George said in a statement. "Paula won’t be appearing on any upcoming broadcasts and we will phase out her product assortment on our online sales channels over the next few months."

In response, Deen issued a statement to her QVC customers saying, "As you know, I have some important things to work on right now, both personally and professionally. And so we’ve agreed that it’s best for me to step back from QVC and focus on setting things right."

Target and QVC join Walmart and Caesars Entertainment (Wednesday), Smithfield Foods (Monday), and the Food Network (last Friday) in the list of companies no longer doing business with Deen.

But not everyone is running fast in the other direction.

Retailers JC Penney and Sears have not said the will stop selling her products.

The fate of her magazine “Cooking with Paula Deen” remains unknown. Its Alabama-based publisher Hoffman Media told a local news outlet that it “does not condone discrimination of any kind,” adding "we are not in a position to discuss her magazine and contract right now.” Hoffman Media did not respond to a request for further comment. 

And Deen's annual “Paula Deen Cruise” on board the “Mariner of the Seas” has been flooded with so many calls, the cruise is adding an extra departure in 2014. 

"Due to so many requests from Paula’s fans in the past we are actually planning two cruises for 2014 and look forward to both," a rep for the cruise told FOX411's Pop Tarts column. "It’s always an amazing time with Paula, her family and fans. If she goes – we go."

Deen, 66, is also still scheduled to make appearances at the Metropolitan Cooking and Entertaining Show in Houston and Dallas in September, and in Washington, DC in November. She remains a key personality on the website with tickets to see her specifically ranging from $95 to $500.

“PaulaDeen has been a friend of The Metropolitan Cooking & EntertainingShow for many years. She has apologized and we are taking her apology at her word and moving forward accordingly,” the show's rep told us. “The Metropolitan Cooking & Entertaining Show does not condone or believe in the use of derogatory slurs by anyone. This is a nation of forgiveness and second chances. In that spirit we intend to go forward with the MetroCooking Shows in Houston, Dallas and Washington, DC as planned with Paula as a presenter.” 

And for publisher Random House, slated to release “Paula Deen’s New Testament: 250 Favorite Recipes, All Lightened Up” in October, her predicament has proven to be a book-selling bonanza. The cookbook, ranked in the 1,500s on Monday, moved all the way to No. 1 on Thursday. 

Source:foxnews

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Sweet Style Spaghetti

Ingredients:

1/2 kg regular beef mince

3 American hotdogs, sliced slanted

2 medium onions, diced

2 small cloves garlic, peeled and crushed

2 tbsp cooking oil

1/2 cup water

1/2 cup milk

1/2 cup grated tasty cheese

2 tbsp sugar

1 cup Filipino ketchup

1 cup tomato sauce *condiment version not the canned version*

corn flourslurry (1/2 cup water + 2 tbspn cornflour)

salt & pepper

500g packet of thick spaghetti

Cooking Directions:

• In medium-high, heat your cooking oil in a large frying pan and sauté your garlic and onions till they become transparent.  Add in your mince beef and while stirring, make sure you break down the meat clumps.  Throw in a good pinch of salt and pepper over the mince beef.  Once the mince beef are all evenly browned, add in your sliced hotdogs and cook further for a 15-30 seconds.
  
• -Pour in your tomato sauce, ketchup, water, cheese and milk.  Stir the sauce well on each addition.  Reduce the heat to simmering stage.
  
• Once the sauce is slowly simmering, add in your sugar and cornflour slurry (*stir the slurry before your pour*).  Once you pour your cornflour slurry you have to quickly stir it in to the sauce to avoid lumps.  Cook the sauce till it becomes slightly thickened.  Remove from stove and set aside.
  
• Boil some water with a good pinch of salt.  Once the water is boiling pour in your pasta.  Reduce your heat to medium and simmer the pasta for 10-14 minutes or until it is soft but not overcook.  Pour the spaghetti over a colander to remove water.
  
• In a large oven proof bowl, place the drained pasta and pour over 75% of the sauce and mix them together.  *You can add another 1/2 cup of grated tasty cheese* if you want while mixing.  Top with the leftover sauce and add more extra cheese.  Bake inside your oven till the cheese on top are completely melted.  Remove from the oven and serve.
  

Source: busogsarap

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Brownies Recipe

Ingredients

Softbutter, for greasing the pan
Flour,for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Directions

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
SERVINGS: 16 (PER BROWNIE); Calories: 243; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 3 grams; Total carbohydrates: 28 grams; Sugar: 22 grams Fiber: 1 grams; Cholesterol: 83 milligrams; Sodium: 82 milligrams

Source: foodnetwork

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BLT Egg Wrap

Ingredients 

1 slice chicken or turkey bacon , cooked 

1 egg

¼ tsp ( 1 ml) onion powder

Salt and pepper to taste

1 small low-fat flour tortilla ( 2 g fat)

2 tsp ( 10 ml) fat-free mayonnaise

Leaf lettuce

2 tbsp (30 ml) diced tomato

Directions

Cook the chicken or turkey bacon in non-stick skillet over medium heat or in microwave until
crisp; fold in half and set aside. 

Wipe skillet clean. Whisk together egg, onion powder, salt and pepper in small bowl.

Pour mixture into skillet; cook, stirring slightly, over medium heat.

 Asmixture begins to set, gently move spatula across bottom and sides of skillet to form large, softcurds.

 Cook until eggs are thickened and no visible liquid egg remains, but are still moist.

Spread tortilla with mayonnaise.

Place lettuce on top; add chicken or turkey bacon, egg and tomato.

Fold, wrap and serve.

Source: fooddaycanada

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Kimbap Recipe

Ingredients:

• Dried seaweed (nori)- 4 sheets
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
  
  
  TRADITIONAL FILLINGS
  
  
• 1 carrot, julienned
• cucumber, cut into long strips
• 2 eggs
• beef (bulgogi)
• 1/2 pound of spinach, parboiled
• pickled radish, cut into strips
• imitation crab (optional)
• fishcake (optional)
  
  
  ALTERNATE POPULAR FILLING SUGGESTIONS
  
  
• smoked salmon and cream cheese
• kimchi and cheese
• spam, mayo, and veggies
• ham and cheese
• tuna salad with romaine lettuce and cheese
• fresh or seasoned vegetables for vegetarians

Preparation:

1. When rice is almost cooled, mix with sesame oil and salt.
2. Stir fry carrots briefly with a dash of salt.
3. Stir fry cucumber with a dash of salt.
4. Whisk eggs until evenly yellow and fry into flat omelet.
5. Cut cooked egg into long strips.
6. Cook bulgogi according to recipe directions.
7. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
8. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
9. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
10. Lay the other fillings down on top.
11. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
12. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
13. Spread a tiny dab of water along the top seam to hold the roll together.
14. Set aside and continue with other seaweed sheets.
15. Cut each roll into 7-8 pieces.

Source: koreanfood

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Spicy Korean Rice Cakes

This Korean dish of cylindrical rice cakes (duk) covered in a thick , spicy sauce is a popular street food in Korea. It is eaten as a casual meal at home or as a drinking snacks.

Ingredients

1 lb cylindrical rice cakes (duk), cut into 2" pieces

1 Tbsp kochujang (hot chili pepper paste)

1 tsp kochukaru (hot chili pepper powder)

1 Tbsp sugar

2 tsp minced garlic

1.5 Tbsp soy sauce

1 package rectangular fish cake (oden or omook), sliced into 1" pieces

2 cups Napa cabbage, chopped

3 shiitake mushrooms, soaked and sliced into pieces

Preparation:

1. Soak rice cakes (duk)for about an hour in cold water.*
2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
3. Bring to a boil.
4. Add fish cakes.
5. Bring to a boil.
6. Add the mushrooms, cabbage, and rice cakes.
7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

Source: koreanfood

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French Macaroon

Ingredients

3 egg whites

¼ cup white sugat

1 2/3 cups confectioners sugar

1 cup finely ground almonds

Directions

Line a baking sheet with a silicone baking mat.

Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30strokes.

Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.

Preheat oven to 285 degrees F (140 degrees C).

Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Source: allrecipe

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'Bates Motel' premiere delivers A&E Ratings Record

A&E reports that 4.6 million viewers checked the series premiere of its Psycho prequel Bates Motel.

Monday’s debut episode also had 2.4 million adults 18-49, making it the network’s highest-rated drama series premiere ever in the adult demo. “BatesMotel represents the very best of quality storytelling with an incredible cast led by Vera Farmiga and Freddie Highmore,” said Bob DeBitetto, President and GM of A&E. “We are extremely pleased with the initial viewer response to this edgy and provocative series and are confident that it will continue to draw in new audiences.” The show also had generally positive reviews from critics.

If you missed the premiere, you can see an encore presentation on Wednesday night following a new episode of reality hit Duck Dynast.

Source: ew

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