How To Do Everything

With the holiday season in full swing, people are buzzing around the kitchen.  Here is a great recipe for cornbread stuffing.  It is easy to follow and very tasty!

Ingredients:

• 1 pan of cornbread
• 2 boiled eggs
•  1 medium onion, diced
• 4 stalks of celery
• 1 16oz. can of chicken broth
• 1 16oz. can of cream of celery soup
• salt and pepper to taste
• cooked meat like ham, chicken, or turkey can be added

Instructions:

1.  Preheat oven to 350 degrees
2. In a bowl, combine diced onions, diced celery, broth, soup, salt, and pepper, and cornbread. If you are going to add meat, add it at this time as well.
3. Bake at 375 degrees in the oven until the onion and celery are fully cooked and the dressing begins to brown.
4. Add the boiled eggs and cook for an additional 5-10more minutes.
5. Serve it up!

With the upcoming holiday season many people may be hankering for some traditional alcoholic drinks!  So I dug up a recipe for Old Fashioned Egg Nog.

This recipe is super rich and creamy with a kick from the included brandy and rum!

Ingredients:

• 6 eggs
• 1 cup sugar
• 1/2 tsp. vanilla
• 1/4 tsp. nutmeg
• 2 cups milk
• 2 cups heavy whipping cream
• 3/4 cup brandy
• 1/3 cup dark rum

Directions:

1. Chill all ingredients prior to starting.
2. Beat eggs until they are frothy
3. Add sugar, vanilla, and nutmeg.
4. Slowly pour in the brandy and the rum.
5. Then slowly pour in the cream and milk.
6. Chill concoction and serve cold.
7. Top each glass with a bit of sprinkled nutmeg.

Did you know you could make cheap alcohol from table sugar?  This is done by fermenting granulated sugar with a particular type of yeast.  It can yield alcohol that is up to 40 proof .  The steps below will show you how to make a base alcohol that can be used to make a variety of other drinks.

1.  First, obtain a packet of distillers yeast or Super Yeast .  This it is the only type of yeast that can be used to ferment table sugar and yield 40 proof alcohol effectively.  To this type of yeast a special because it contains nutrients that can support the growth of the yeast and enable proper fermentation.
2. pick a vessel.  if you want 5.5 to 6 gallon batches you will need an a 7.5 Gallon food grade bucket and lid. These work well because you can easily pour the ingredients into the bucket and stir. For smaller batches you will only need a one gallon jug.  However, you will need a drilled rubber stopper that fits the airlock and the carboy or jug. You will need to leave some space in the bucket or jug, about 1.5 to 2 gallons should be fine.  This space is for the foam and gasses that will form during fermentation. The lid to the plastic bucket should have a hold drilled in the top and be fitted with a rubber grommet that will also fit the airlock during fermentation.  The lid will also need a rubber gasket or seal to create an airtight seal between the lid and the bucket.
3. Sanitize your equipment. You will need to sanitize your fermentation bucket, airlock, and a large spoon .  If the equipment is new cleansers may not be needed.  When sanitizing use in agent such as iodophor, that is made for brewing and winemaking.  All equipment needed is available at any home brewing or winemaking shops.  To fill the fermentation bucket to the top with sanitizer. remember to sanitize the lid and air lock
4. Determine how much sugar to use.  More sugar means more alcohol , but the yeast can only ferment a certain amount of sugar .  If you want 5.5 gallons of alcohol you will need no more in an 17.5 pounds of sugar. The packet of yeast will indicate how much sugar can be used.
5. Mix the sugar and warm water.  in a large metal potFoot , using your spoon , dissolve the sugar into the warm water.  You may use other tap water or bottled water.  fill the pot to 5.5 gallons With water that is about 90 degrees .  to avoid mixing in the bucket because it can cause scratches that may harbor bacteria rendering the bucket impossible to sanitize.  Once all the sugar has been dissolved , pour the solution into the plastic bucket .
6. Add the yeast.  Open the yeast packet and pour the contents into the sugar and water solution .  Stir if desired to homogenize.
7. Put the lid on your bucket.  Tightly push the lid onto the bucket to form an airtight seal.  This may prove to be difficult and they require some leverage .
8. Attach the air lock to the lid.  Push the air lock into the lid. Next, add clean water or vodka  to the inside of the air lock so carbon dioxide  can be released from the fermenting  solution and air can be kept out.
9. Allow the mixture to ferment.  the ambient air temperature should be between 70 and 80 degrees.  if the  temperature is cooler a device may be needed to ensure the proper fermentation Temperature .  it usually takes about two to ten days for the yeast to ferment the sugar and produced alcohol.  time varies depending on type of yeast used and how much sugar was added.  The more sugar the mixture contains the longer it will take to completely ferment .  You make noticed the air lock bubbling a lot during active fermentation  .  The bubbling will slow as fermentation slows and will stop when all or most of the sugar has been fermented.
10. Clarify  your  fermented liquid. Once fermentation is complete, you will want to use a fining agent like isinglass or a mixture of kieselsol and chitosan to remove suspended yeast and other materials. After adding the finings, you want to reseal your fermenter with the lidin and  the air lock and let the liquid clarify for 2-3 days.
11. Siphon off the alcohol.  carefully pour the alcoholic liquid into an airtight container. It will last about a month in this type of container .  If you would like it to last longer it must be bottled.

 Who doesn’t love squash.  Ok, I admit it may not be for everyone, but many people do love it.  So here is a recipe for a Squash Casserole:

Serves: 4-6 People

What You Need:

• 4 slices cooked and crumbled bacon
• 32 oz. sliced yellow squash
• 1/2 cup chopped onion
•  1 Tablespoon butter
• 4 beaten eggs
• 2/3 cup shredded cheddar cheese
• salt and pepper

Instructions:

1.  Bring a pot of salted water to a boil.  Add squash that has been sliced 1/4 ” thick and cook.
2. Fry bacon until it is crisp then drain, crumble, and set aside
3. Preheat oven to 350 degrees
4. Using the dripping from the bacon, brown onions.  Then add butter, squash, eggs, salt,and pepper.  Cook, stirring until the eggs are fully cooked.
5. In a 2 qt. casserole dish, spoon in 1/2 the squash mixture.  Sprinkle mixture with bacon and cheddar cheese.  Add the 2nd 1/2 of the squash mixture followed by the remaining bacon and cheddar cheese.
6. Bake at 350 degrees until hot and the cheese is melted.

I’m always stunned when I meet someone who says they don’t like Sweet Potatoes.  I mean how could you not enjoy the sweet, nourishing, yellow-orange root?  Some people like them cooked just like a regular baked potato, with just a bit of butter, salt, and pepper.  While others love it in a sweet, tantalizing casserole.  These casseroles are usually laden with sugar, spices, marshmallows, and sometimes nuts.  Below you will find an excellent recipe for Sweet Potato Casserole with Praline Topping.

SWEET POTATO CASSEROLE WITH A PRALINE TOPPING

• Serves: 12
• 5 lbs. sweet potatoes or yams, cooked and peeled
• 3 eggs
• 2/3 cup Brown Sugar
• 2/3 cup Melted Butter
• 1/3 cup Cream
• 1 teaspoon Vanilla
• 1 teaspoon Nutmeg
• 1 teaspoon Cinnamon
• Praline Topping:
• 1 cup Brown Sugar
• 1/3 cup Flour
• 1 cup Chopped Pecans
• 1/3 cup Butter, cut into small pieces

Directions:

•  First you will want to preheat the oven to 350 degrees.
• Lightly grease a 2 qt. casserole dish.
• Mash up the cooked Sweet Potatoes. (Should yield 6 cups)
• Mix in the Eggs, Brown Sugar, Melted Butter, Cream, Vanilla, Nutmeg, and Cinnamon.
• Pour the mixture into the 2 qt. casserole dish

To Make the Topping:

• Mix the Brown Sugar, Flour, and Chopped Pecans in a bowl
• Work in the butter until it becomes crumbly
• Sprinkle on top of the Sweet Potato mixture
• Bake at 350 degrees for 50-60 minutes or until it is bubbly and browned on top

Nutritional Facts

Calories per serving: 490kcal.

Calories from fat:  240g

Protein: 5g

Carbs: 62g

Total Fat: 26g

Saturated: 12g

Cholesterol: 105mg

Sodium: 200mg

Fiber: 5g

Sugar: 42g

For most families, the Green Bean Casserole is a staple of the Thanksgiving meal.  This well-loved side dish was created 53 years ago and is still enjoyed today.  In fact, about 30 million households serve this side dish each year.

Aside from being a staple at Thanksgiving meals, it is a very versatile dish and can easily be adapted by the ingredients.  The original recipe calls for: green beans, Campbells’ Cream of Mushroom soup, and French’s French Fried Onions.  However, many people change an adapt the recipe to fit their liking. Some of the popular adaptations involve adding; garlic, red pepper, hot sauce, bacon, almonds, pecans, and cheese.

Another great way to serve it is the day after Thanksgiving.  Cut up leftover turkey into small pieces and mix them into the leftover casserole.

Or if you are concerned with the amount of fat or sodium in the meal, substitute 98% fat-free or 25% less sodium Cream of Mushroom Soup instead of the regular.

The Recipe:

Prep: 10 minutes

Bake:  30 minutes

Serves: 6

Ingredients:

• 1 (10 3/4 oz.) can of Campbell’s Condensed Cream of Mushroom Soup.

• 1/2 Cup Milk
• 1 teaspoon soy sauce
• Pinch Ground Pepper
• 4 Cups cooked and cut green beans
• 1 1/3 Cups French’s French Fried Onions

Directions:

1. Combine mushroom soup, milk, soy sauce, pepper, beans, and onions into a 1 1/2 quart casserole dish.
2. Bake in the oven @ 350 degrees for 25 minutes.
3. Remove from oven and distribute the remaining onions on top of the casserole.

Substitutions:

• Instead of green beans use 4 cups of cooked broccoli
• Add 1/2 Cup Shredded Cheddar cheese into the soup.  Omit the soy sauce.  At the end add about 1/4 cup more Cheddar cheese when adding the onions.
• Add 1/4 Cup chopped red peppers into soup
• If you want more mushroom flavor opt for Campbell’s Condensed Golden Mushroom Soup instead of the regular Cream of Mushroom.  Omit the soy sauce and stir 1/4 cup chopped red peppers into the green beans.

If your aim is a juicy, flavorful turkey this year, you should consider brining it!

But, what is brine or brining?   Brining is a bit similar to marinating but there are some differences.  While marinades utilize an acid base to tenderize meat with flavors outside of the mean, brining uses a salt base that chemically lets the flavors infuse the cells of the bird to provide added moisture and lots of flavor.

TIPS:

• Avoid turkeys labeled self basting or flavor injected.
• While you can purchase a pre-brined turkey, you would really just be doubling your cooking time.
• Choose a natural turkey that hasn’t been processed.  These are usually labeled, natural, “no additives”, or “minimally processed.”
• Brining does take time, so it’s not something you can do the morning of Thanksgiving

Steps:

1. Prepare the brine and cook it
2. Allow the mixture to cool overnight.  Because if you add the turkey while the brine is hot, it will start to cook the bird.
3.  Let the thawed turkey lay in the brine for 8 hours or more
4. Air dry the turkey for about 8 hours on a rack in the fridge. (0ptional - for crisp skin)
5. Remove the bird from the brine solution, pat it dry, and let it rest for 1 hour prior to cooking.

The Brine Recipe:

The basic ingredients to a brine are some sort of liquid, salt, and sugar.  Below is a basic brine recipe.

• 2 Gallons of Water ( or 1 Gallon Vegetable Stock/1 Gallon cold water)
• 2 Cups Kosher Salt ( or 1 Cup Table salt or 1 1/2 Cups Sea Salt)
• 1/2 Cup Brown Sugar
•  Seasonings

To Make the Brine:

• Bring one Gallon of Liquid and the Salt to a boil in a large cooking pot and stir until the salt is completely dissolved.
•  Remove from the heat and add brown sugar and seasonings. Stir the solution until the sugar has completely dissolved.
• Add one Gallon of Cold Liquid and stir
• Cool the brine in a container that is large enough to hold both the brine and the turkey.  The turkey has to be able to be completely submerged.  A plastic tub or bucket will work fine for this.
• Once the brine is cold, you can add the completely thawed turkey, breast side down with the “spare” parts removed.  Shake the container so that the brine solution goes inside the cavity of the bird.  The brine will cause the turkey to float until it completely sinks in.  You will want to lay something on top of it to make it sink.  Try using a brick that is in a zip-lock baggie.
• Let the turkey rest in the brine for a minimum of 8 hours up to a maximum of 18 hours.  Be warned -you can brine it too long and then you will end up with mushy turkey.
• Remove the turkey from the brine carefully.  Be sure to empty the cavity of brine as well.  Rinse off the turkey and pat it dry.  Place the bird on a rack over a pan and in the fridge to rest for 1-8 hours, uncovered.  If you let it sit for 8 hours it will produce a crispy skin when cooking.

Seasoning Suggestions:

Really you can add any seasoning you want, but here are a few suggestions.

• 1 TBS crushed dried rosemary
• 10 whole cloves
• 1 TBS savory
• 1 TBS dried sage
• 1 TBS dried thyme
• 1 TBS dried savory
• 3 tsp peppercorns
• 1 (1 oz) pack of pickling spice

Bake the Turkey:
After your turkey is brined and is ready to be cooked, you can use a traditional baking method, smoke, or fry the turkey.

On some occasions you may have wished that you could turn off your taste buds.  Whether it was to avoid Aunt Selma’s cooking or to stomach taking some awful medicine, or worse yet, cod liver oil.  Well, there is a way you can desensitize your taste buds.  You can trick them by learning how they work, and outsmarting them.

1. One of the best ways to fool your taste buds is  to avoid smelling whatever you are about to consume.  Your tongue is covered with taste buds, but they can only recognize sweet, salty, bitter, and sour.  If you can avoid smelling whatever nastiness you are about to ingest, it will reduce your ability to taste the nastiness.

2.  Consume really cold water.  Have you ever noticed that any liquid tastes different when it is hot or warm than when it is cold?  It is the same liquid, right?  What’s going on?  Well, the fact is that cold actually numbs your taste palate and will work to tone down flavors.  Drinking a glass of really cold water before ingesting something nasty may just numb the taste buds enough that there is little or no taste.  For an extra punch, chill the substance that you will be eating/drinking.

3. Celebrate.  Well, celebrate with a strong alcoholic beverage.  A drink with a high proof like whiskey will numb the nose and it will coat the tongue, making it difficult to smell or taste anything.

4. Discover your tongue.  Only certain areas on your tongue are sensitive to particular tastes.  However, everyone’s tongue is different.  So it is crucial to map out your tongue so that you know which sections have sensation for a particular kind of taste.  A great way to figure out what is where is to dip a cotton swab in 4 different taste substances (sweet, salty, bitter, and sour).  Next, you apply the swab to your tongue and mark on a paper where you could taste the substance.  Now your best bet to avoid a nasty taste is to avoid the receptive area for that taste type.  If it is a sour substance, do not let it touch the sour area.
5.  Try a Straw.  When all else fails, try using a straw.  Just position the straw far enough back in your mouth so that the substance avoids the tongue completely.  Avoiding the tongue, will avoid any taste receptors.