COUNTRYLIVING COM RECIPES RECIPES
SIMPLEST ROAST TURKEY RECIPE - DANA COWIN | FOOD & WINE
The trick to this minimalist roast turkey is allowing it to air-dry overnight in the refrigerator, resulting in supercrispy skin. Slideshow: Fast Thanksgiving Turkey Recipes
Provided by Dana Cowin
Total Time 5 hours 0 minutes
Yield 10 to 12
Number Of Ingredients 4
Steps:
- Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels. Season the cavity with 1/2 tablespoon of the salt, then season the outside with the remaining 1 1/2 tablespoons of salt. Put the turkey on a large plate and refrigerate, uncovered, for at least 8 hours and up to 24 hours. Let the turkey stand at room temperature for 1 hour before roasting.
- Preheat the oven to 425°. Rub the turkey all over with the olive oil, season with salt and the pepper and transfer to a large roasting pan. Roast for about 1 hour, until lightly golden. Reduce the oven temperature to 375° and roast for 2 to 2 1/4 hours longer, until an instant-read thermometer inserted in an inner thigh registers 165°; cover the breast with foil if it browns too quickly. Transfer the turkey to a carving board and let rest for at least 45 minutes before carving and serving.
CARAMEL CRUNCH - HOLIDAY GIFTS - RECIPES
In pursuit of the perfectly easy holiday gift, we dreamed up this rich caramel-covered snack of salted peanuts and fresh-popped corn. Buy a few pretty tins to serve up this gift in style.
Provided by GOODHOUSEKEEPING.COM
Categories Christmas cocktail party feed a crowd Hanukkah snack
Total Time 1 hours 5 minutes
Prep Time 0S
Cook Time 0S
Yield 24 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Lightly grease two 15 1/2" by 10 1/2" jelly-roll pans or spray with nonstick cooking spray. Place popped corn in very large bowl; discard any unpopped kernels. Add peanuts; toss to combine. Set aside. In 3-quart saucepan, heat butter, sugars, and corn syrup on medium until butter melts and sugars dissolve, about 5 minutes, stirring frequently with metal spoon or heat-safe spatula. Increase heat to medium-high and heat to boiling, about 3 minutes; boil 3 minutes longer. Remove saucepan from heat; stir in baking soda (mixture will bubble vigorously), and pour over popcorn mixture in bowl. Stir immediately; continue stirring until all popcorn is evenly coated. Divide popcorn mixture between prepared jelly-roll pans; spread evenly. Place pans on 2 oven racks. Bake popcorn mixture 45 minutes, rotating pans between upper and lower racks halfway through baking and stirring occasionally. Cool popcorn mixture completely in pans on wire racks, about 1 hour. Break apart any large clusters of popcorn when cool. Store in tightly sealed containers at room temperature up to 2 weeks.
Nutritional information is based on each 1/2 cup.
Nutrition Facts : Calories 130 calories
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STAINED GLASS STARS RECIPE - GOOD HOUSEKEEPING
These cookies promise to taste as good as they look.
From goodhousekeeping.com
Total Time 20 minutes
Category low-calorie, Christmas, feed a crowd, Hanukkah, baking, dessert
Cuisine American
Calories 110 calories per serving
From goodhousekeeping.com
Total Time 20 minutes
Category low-calorie, Christmas, feed a crowd, Hanukkah, baking, dessert
Cuisine American
Calories 110 calories per serving
- Preheat oven to 350 degrees F. In large bowl, whisk flour, baking powder, and salt. With mixer on medium speed, beat sugar, butter, eggs, vanilla, and lemon peel until creamy and well combined. Beat in oil. Add flour mixture and mix just until combined. Divide dough into 3 equal-size disks. Wrap each in plastic wrap and refrigerate at least 2 hours or until very firm. On large sheet parchment paper, with floured rolling pin, roll 1 disk dough to 1/8-inch thickness. Using 3- to 4-inch star cutters,and cutting out centers of cookies with smaller star cutters. Cut dough into as many cookies as possible, spacing 1/2 inch apart. Slide parchment onto large cookie sheet. Freeze 15 minutes or until firm. With small knife, lift and remove dough between cookies. Wrap and refrigerate scraps. Before baking cookies, pile 1/4 to 1/2 teaspoon crushed red or green hard candies in centers of cookies, leaving 1/8-inch border around candies. Bake sheet of cookies 10 to 12 minutes or until edges are crisp and golden. Cool on pan on wire rack 5 minutes. Transfer from pan to wire rack. Cool completely. Repeat with remaining dough and scraps, rerolling only once. Once cookies are cool, store in airtight container at room temperature up to 5 days.
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CHOCOLATE GINGERBREAD SNOW ANGELS RECIPE
A little rich cocoa is an indulgent addition to traditional holiday gingerbread.
From womansday.com
Total Time 3 hours 50 minutes
Category Christmas, feed a crowd, baking, dessert
Cuisine American
From womansday.com
Total Time 3 hours 50 minutes
Category Christmas, feed a crowd, baking, dessert
Cuisine American
- In a medium bowl, whisk together the flour, cocoa, ginger, cinnamon, nutmeg, baking powder, and salt. Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape the dough into four 1-inch-thick disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Refrigerate until firm. Using the templates as a guide, cut the cookie dough and refrigerate until firm (chilled dough helps transfer the cookies to baking sheets). Reroll, chill, and cut the scraps. Heat oven to 350 degrees F. Line baking sheets with parchment. Place the cookies on the prepared sheets. Bake, rotating the position of the pans halfway through, until the cookies are set, 10 to 12 minutes. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely. While the cookies are cooling, make the royal icing. Separate into bowls and tint different colors. Transfer 1/3 of each color to separate pastry bags fitted with fine tips. Use a few drops of water to thin the icing remaining in the bowls for flooding and place in separate resealable plastic bags; snip off the corners. Using the thicker icing, outline clothes on each cookie, then fill using the thinner flooding icing. Let dry between colors (for a sparkly finish, sprinkle with sanding sugar while the icing is wet). If desired, dust a platter with a thick layer of confectioners' sugar. Place decorated cookies on the sugar, pressing down and twisting to make angel shapes in the "snow."
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MARSHMALLOW HEADS RECIPE
On with their heads! These cute ghouls don’t take much to make—just a few basic ingredients and a bit of handiwork with a toothpick for styling. To re-create this display, snip the lollipop sticks into different lengths.
From womansday.com
Total Time 2 hours
Category autumn, feed a crowd, Halloween, dessert
Cuisine American
Calories 84 calories per serving
From womansday.com
Total Time 2 hours
Category autumn, feed a crowd, Halloween, dessert
Cuisine American
Calories 84 calories per serving
- Place a marshmallow onto each lollipop stick with the flat sides facing out. One exception: If making Frankenstein's monster, place the marshmallows on the sticks with the flat sides facing up and down. In a microwave-safe bowl, melt the white chocolate according to package directions. To make Draculas or mummies, dip one marshmallow at a time into the melted chocolate, tapping gently on the edge of the bowl to shake off any excess. Place the sticks upright into florist's foam or a large bowl filled with granulated sugar or crushed chocolate cookies. Let stand at room temperature until set, 30 minutes. To make Frankenstein's monsters or jack-o'-lanterns, tint the chocolate with green or orange food color (you will need to mix in 3 to 5 tsp of oil for every 1/2 cup melted chocolate to keep it from stiffening). Dip as directed above. Tint 1/2 cup of the white frosting green and 1/2 cup red. Place the red, green, remaining white and chocolate frostings in the pastry bags and decorate, following the directions. Let set for 30 minutes before serving.
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ROYAL ICING RECIPE
This simple but essential icing can be used to decorate an array of beautiful desserts, from cookies to cakes and everything in between.
From womansday.com
Total Time 15 minutes
Category Christmas, feed a crowd, baking, dessert
Cuisine American
From womansday.com
Total Time 15 minutes
Category Christmas, feed a crowd, baking, dessert
Cuisine American
- Using an electric mixer, whisk the egg whites and cream of tartar on medium-high speed in a large bowl until foamy, about 1 minute. Reduce the speed to low and gradually add the sugar, beating until just incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 7 minutes.
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CHICKPEA AND RED PEPPER SOUP WITH QUINOA RECIPE
Quinoa cooks fast, has a delicious nutty flavor and is an excellent vegetarian source of protein.
From womansday.com
Total Time 25 minutes
Category dairy-free, gluten-free, healthy, heart-healthy, low-calorie, low-fat, vegan, vegetarian, feed a crowd, dinner, lunch, main dish, soup
Cuisine American
Calories 412 calories per serving
From womansday.com
Total Time 25 minutes
Category dairy-free, gluten-free, healthy, heart-healthy, low-calorie, low-fat, vegan, vegetarian, feed a crowd, dinner, lunch, main dish, soup
Cuisine American
Calories 412 calories per serving
- Cook the quinoa according to package directions. Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes. Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes. Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.
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"SPAGHETTI" AND MEATBALLS RECIPE
You won't miss the pasta in this dish, spaghetti squash is a delicious and nutritious substitute!
From goodhousekeeping.com
Total Time 35 minutes
Category dinner, lunch, main dish
Calories 455 calories per serving
From goodhousekeeping.com
Total Time 35 minutes
Category dinner, lunch, main dish
Calories 455 calories per serving
- With a sharp pairing knife, pierce squash all over. Place on a microwave-safe platter or baking dish. Microwave on high for 5 minutes per pound, about 20 minutes. Cool 10 minutes. Meanwhile, in a medium bowl, combine turkey, zucchini, garlic, smoked paprika, and 0.25 teaspoon each salt, and pepper. Form into 1.50 inch meatballs; place on a large platter. In a deep 12 inch skillet, heat oil on medium-high. Add meatballs to skillet. Cook 5 to 7 minutes or until browned on bottom; with this spatula, gently transfer meatballs back to platter. reduce heat to medium. To same skillet, add eggplant, and onion. Cook 3 to 5 minutes or until beginning to soften, stirring and scraping up browned bits. Stir in tomatoes,vinegar, and 0.125 teaspoon salt. Nestle meatballs in sauce. Cook 8 to 10 minutes or until meatballs are cooked through, gently stirring occasionally. While meatballs cook, when squash are cool enough to handle, cut in half lengthwise. With spoon, scrape out and discard seeds. With fork, scrape pulp to separate strands. Toss strands with arugula. Serve meatballs and sauce over squash mixture.
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CHOCOLATE EGGNOG FLOATS RECIPE
These creamy bourbon- and rum-spiked after-dinner treats are perfect for enjoying during the holiday season, or on any cozy night in.
From womansday.com
Total Time 25 minutes
Category Christmas, feed a crowd, dessert
Cuisine American
From womansday.com
Total Time 25 minutes
Category Christmas, feed a crowd, dessert
Cuisine American
- In a large bowl, whisk the eggs and sugar until thick and pale, 3 to 4 minutes. Meanwhile, in a medium saucepan, warm the milk, cream, and cloves to a bare simmer, about 6 minutes. Gradually whisk 1/2 cup of the warm milk mixture into the egg yolk mixture. Whisk in the remaining milk mixture, then transfer the entire mixture back to the pot and cook over medium heat until the mixture thickens (do not let it boil or simmer), about 15 minutes. Remove from the heat and whisk in the bourbon, rum, vanilla, nutmeg, cinnamon, and salt. Scoop ice cream into cups or bowls and pour the eggnog over the top.
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