Sunday, August 28, 2016

roast goose with gravy


  • Servings: 10
  • 1 (12 pound) fresh goose
  • 3 onions
  • 2 stalks celery
  • 4 slices french bread
  • 2 carrots
  • 1 cup boiling water
  • 1 cup dry white
  • 1/4 cup tawny
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • salt to taste
  • ground black pepper to taste


  • discard loose fat from goose. remove neck, cut into large pieces, and reserve. rinse goose inside and out, and pat dry. pierce skin of goose all over, and season with salt and pepper.
  • loosely pack neck cavity with enough bread to fill out cavity. fold neck skin under body, and fasten with a small skewer. quarter 1 onion and all the celery, and place inside the body cavity of the goose. tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. transfer goose, breast side up, to a rack set in a deep roasting pan.
  • cut remaining 2 onions and carrots into 2 inch pieces. scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. roast goose at 425 degrees c (220 degrees) in the middle of the oven for 30 minutes.
  • reduce temperature to 325 degrees f (165 degrees c). carefully pour boiling water over goose; juices may splatter. continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees f (80 degrees c). when done, the juices should run clear when thigh is pierced with a skewer.
  • transfer goose to a heated platter. remove skewer and discard string. keep goose warm, loosely covered with foil, until ready to serve.
  • with a slotted spoon discard vegetables, neck pieces, and giblets from pan. spoon off fat from pan juices, and reserve. on top of stove, deglaze pan with white and over moderately high heat; scrape up brown bits. add chicken broth, and boil mixture until reduced by about half. in a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. whisk chicken broth mixture into the roux. bring gravy to a boil, whisking constantly. turn down heat. simmer gravy, whisking frequently, for 5 minutes or until thickened. season gravy with salt and pepper. transfer gravy to a heated sauceboat.

Smothered Mexican Lasagna


  • Servings: 6
  • 1 1/2 pounds ground turkey
  • 1 bunch green onions, chopped
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (4 ounce) can diced green chile peppers, undrained
  • 1 (15 ounce) container ricotta cheese
  • 2 eggs
  • 8 (10 inch) flour tortillas
  • 1 (8 ounce) container sour cream
  • 1/4 cup salsa


    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • preheat oven to 400 degrees f (200 degrees c). place ground turkey in a large, deep skillet. cook over medium high heat until evenly brown. stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. reduce heat to medium.
  • in a medium bowl, mix together ricotta and eggs. place 2 tortillas in the bottom of a 9x13 inch pan. spread 1/4 of the ricotta mixture on tortillas. spoon 1/4 of the meat mixture over the cheese. repeat layers until all is used up.
  • bake in preheated oven for 20 minutes, or until sauce is bubbly. in a small bowl, mix together sour cream and salsa. serve in a bowl on the side.

Saturday, August 27, 2016

kids favorite meatloaf


  • Servings: 8
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon prepared mustard
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon milk
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups crispy wheat cereal squares
  • 1 1/2 pounds ground beef


    Preparation Time: 20 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 40 mins

  • in a large bowl, combine the ketchup, brown sugar and mustard and mix well. remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. to the mixture in the bowl, add the worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well.
  • stir in the wheat cereal squares and let stand for 5 minutes. then break up the cereal squares and add the ground beef, mixing well. shape the mixture into the mini loaf pans you've decided to use.
  • bake at 350 degrees f (175 degrees c) for 65 minutes. brush on reserved ketchup mixture and bake for 15 more minutes.

Split Pea Soup


  • Servings: 6
  • 2 1/4 cups dried split peas
  • 2 quarts cold water
  • 1 1/2 pounds ham bone
  • 2 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced


    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 10 hrs 30 mins

  • in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  • once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  • remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Gary's Turkey Burritos


  • Servings: 6
  • 1 pound ground turkey
  • 2 (7 ounce) cans hot tomato sauce
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1/2 small onion, diced
  • 1 (16 ounce) can fat-free refried beans
  • 1 (16 ounce) container fat free sour cream
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 6 (10 inch) flour tortillas


    Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins

  • in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
  • in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Angela's Awesome Enchiladas


  • Servings: 5
  • 2 pounds skinless, boneless chicken breast meat - cut into chunks
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups sour cream
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 (1.25 ounce) package mild taco seasoning mix
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 teaspoon lime juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 5 (12 inch) flour tortillas
  • 3 cups cheddar cheese, shredded, divided
  • 1 (10 ounce) can enchilada sauce
  • 1 (6 ounce) can sliced black olives


    Preparation Time: 45 mins Cook Time: 1 hr

    Ready Time: 1 hr 45 mins

  • place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  • heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
  • fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
  • pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

rock salt encrusted prime rib


  • Servings: 15
  • 20 pounds standing rib roast (weight with bones), top fat trimmed
  • 2 (1 ounce) packages dry onion soup mix
  • 2 tablespoons freshly ground black pepper
  • 8 cups rock salt
  • 8 cups all-purpose flour
  • 2 tablespoons crushed dried rosemary
  • 2 cups water, or more if needed
  • 1 (4 ounce) jar prepared horseradish, for serving
  • 3 (1 ounce) packages au jus gravy mix, for serving


    Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

    Ready Time: 4 hrs 35 mins

  • preheat oven to 450 degrees f (230 degrees c).
  • rinse the roast and pat dry with paper towels. mix the onion soup mix and pepper together in a small bowl. rub the pepper mixture generously over all sides of the roast. place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
  • meanwhile, mix the rock salt, flour, rosemary together in a bowl. gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. add more water if necessary. spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. place the roast, bones facing down, in the middle of the batter in the pan. pull the batter up and around the roast to completely cover the meat. pat on extra batter if necessary. insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
  • cook in preheated oven for 15 to 20 minutes. remove, and use remaining salt batter to patch any holes or breaks in the coating.
  • meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
  • return roast to the oven, and cook until internal temperature reaches 130 degrees f (54 degrees c), or to desired doneness. remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees f (60 degrees c). chip off the crust and discard and then slice to serve. serve garnished with horseradish and au jus.