FOOD FOR EVERYONE

Vietnamese Pho: Beef Noodle Soup Recipe

http://caringsharings.blogspot.com/2011/10/vietnamese-pho-beef-noodle-soup-recipe.html

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Vietnamese Food -Meatball Sandwich



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KOREAN FOOD KIMCHI


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CHINESE FOOD kung pao chicken




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Buttermilk Mashed Potatoes



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Thanksgiving Pizza

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Good Eats Roast Turkey

 

 

Recipe Courtesy Alton Brown, also featured in Food Network Magazine

Total Time:

9 hr 45 min

Prep

15 min

Inactive

7 hr 0 min

Cook

2 hr 30 min

Yield:

10 to 12 servings

Level:

Easy

 

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

Click here to see how it's done.

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Source: foodchannelnetwork.com
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Broiled Catfish with Fresh Thyme, Garlic and Lemon

TOTAL TIME:30 min

Prep:20 min

Inactive Prep:--

Cook:10 min

YIELD:4 servings

LEVEL:Easy

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, sliced thick
• 4 (6 to 8-ounce) skinless catfish fillets
• 2 teaspoons Emeril's Original Essence or Creole Seasoning, recipe follows
• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon freshly ground white pepper, plus more to taste
• 1 teaspoon fresh thyme leaves
• 1 lemon, halved
• 1 tablespoon chopped fresh parsley, optional
• Lemon wedges, for serving, optional

recipe tools

• Emeril's ESSENCE Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

Position a rack about 4-inches from the broiler element and preheat the broiler.


Line a rimmed baking sheet with aluminum foil. Drizzle 1 tablespoon of the olive oil on the pan, spread the onion slices in one layer and drizzle with another tablespoon olive oil and season lightly with salt, and pepper. Season the catfish fillets on both sides with the Essence, 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme. Place the fillets on top of the onion slices. Squeeze the lemon juice over the fillets and drizzle with the remaining tablespoon of olive oil.


Place the baking sheet under the broiler and cook the catfish for 6 minutes. Then rotate the baking sheet front to back, and continue cooking until the fish flakes easily when pressed with your fingers at the thickest part, about 4 minutes longer.


Remove the fillets from the oven and serve immediately, sprinkled with the fresh parsley, if using, and garnished with lemon wedges, if desired.

Combine all ingredients thoroughly.


Yield: 2/3 cup


Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

 source:foodnetworkchannel

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Pumpkin Pie

(the picture is illustrated from verybestbaking)

 

Recipe courtesy Paula Deen

Total Time:

1 hr 35 min

Prep

15 min

Inactive

30 min

Cook

50 min

Yield:

6 to 8 servings

Level:

Easy

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

source:foodnetworkchannel