Month: November 2020

RECIPE: Family Turkey Tetrazzini

RECIPE: Family Turkey Tetrazzini

Jump to Recipe icon   Left-over Thanksgiving turkey makes the best next day meal while letting you–the cook–enjoy some down time. Cook the pasta and refrigerate in advance. On Thanksgiving day, bone the turkey, stir all ingredients, pour into the baking dish, then cover and refrigerate until ready to heat and eat. Tah dah! You are a genius!

UTENSILS RECOMMENDED
Stove, oven, and potholders
13X9 inch baking dish greased with cooking spray or butter
Stock pot for boiling pasta
Strainer
10-inch non-stick skillet
Large mixing bowl
Measuring spoons
Dry Measuring cups
Can opener

Family Turkey Tetrazzini Recipe

INGREDIENTS
12 oz. Pasta, uncooked (angel hair, spaghetti, or vermicelli)
2 Tbs. Butter, salted
8 oz. Mushrooms, sliced and fresh (about 3 cups)
3 C. Turkey, cooked and chopped
2 Cans Cream of Mushroom Soup (10.5 oz each)
2 C. Sour cream
0.5 (1/2) tsp. freshly ground Pepper
0.33 (1/3) C. Parmesan cheese, grated
Chopped fresh Parsley, if desired

INSTRUCTIONS
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2. Cook pasta as directed on package using minimum cook time; drain.
3. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
4. In large bowl, mix cooked pasta, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
5. Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with fresh parsley (Oregano or basil works well, too).

Enjoy a family favourite of ours!

Wonderfully yours,

Alice

RECIPE: Beer or Hard Cider Bread

Jump to Recipe icon   Making Beer Bread – no dry yeast needed. For bakers, this is an out-the-door bread in an hour and 10 minutes when you get comfortable with the recipe. Super awesome flavour! You can use many different beers like an IPA for a hoppy bread. Note: Heavy beers generate a lingering beer aroma in the warm bread. Enjoy!

From bowl to ready-to-eat in 1-1/2 hours.

VIDEO LINK: Prep & Cook Online Series: Beer or Hard Cider Bread External Link Image

UTENSILS RECOMMENDED
1 large mixing bowl
1 1.5 Qt oven safe loaf pan (I prefer glass)
Wooden spoon
Whisk
Scraper tool
Dry measuring cup
Measuring spoons
Oven
Microwave or stovetop pan to melt butter

Beer/Hard Cider Bread Recipe

INGREDIENTS
3 cups All-purpose Flour (sifted)
3 teaspoons Baking Powder (omit if using Self-Rising Flour)
1 teaspoon Salt (omit if using Self-Rising Flour)
1⁄4 cup Sugar
1 (12 ounce) can/bottle Beer or Hard Cider (bottle opener, if not twist off)
1⁄4 cup, plus 1 Tablespoon Butter

INSTRUCTIONS
Preheat oven to 375 degrees.
Using 1 Tablespoon of butter, grease loaf pan (butter bottom and sides).
Melt remaining butter on stove or in microwave (typically 30 sec max). Set aside.
Thoroughly mix all dry ingredients, then add beer/hard cider stirring until all dry ingredients are moist.
Pour mixture into a greased loaf pan. Spread evenly.
Pour melted butter evenly over mixture.
Bake 1 hour, remove from pan, and cool for at least 15 minutes.
Alternate method: Mix butter into dough for a more regularly textured bread loaf).

Beer temperature results: Using room temperature beer in one batch and refrigerator cold beer in the other, I found that – while baking – the loaves rose at different times; however, both loaves came out the same size in the end presentation (see photo).

VIDEO LINK: Prep & Cook Online Series: Beer or Hard Cider Bread External Link Image

Wonderfully yours,

~Alice