Recipe Swap

Local Turduckin?

badgerrr — Mon, 10 Dec 2007 21:34:16 GMT

We wanted to try that poultry dish we've been hearing about on TV. So the wife spent the money and sent off to have a Turduckin sent here from Lousianna. It was kinda spendy and there were postage issues to make it even spendier. But we will have it for Christmas dinner.

For those of you not up on the dish, it's a stuffed boned chicken, wrapped in a seasoned boned duck, sewn into a seasoned boned Turkey. Pretty interesting, huh?

But, if we try this and like it - I'm wondering if there are any local connections for Turduckin? Sure would be good to bring these costs down on the thing.

Easter Dinner (Ham and Asparagus)

Zvanoizu — Fri, 06 Apr 2007 01:35:21 GMT

I used the following recipes last Easter and they turned out wonderfully! They were actually from the Sunday Parade magazine.

Maple Orange Baked Ham

The freshness of spring demands a spectacular centerpiece, and few main courses surpass our ham, glazed with a blend of the season’s first maple syrup and orange juice. Slice the meat thinly and serve with a spring salad and baked pineapple slices.

For the glaze:
1 cup fresh orange juice
2/3 cup pure maple syrup
2/3 cup ketchup
1/3 cup soy sauce
2 tablespoons finely minced ginger
2 tablespoons packed dark-brown sugar

1 bone-in smoked ham
(about 15 pounds)
About 28 whole cloves
2 tablespoons Dijon mustard

1. Combine all the glaze ingredients in a bowl. Set aside. Meanwhile, preheat the oven to 350°F.
2. Carefully trim the thick rind and all but 1/4-inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern into the fat, then insert the cloves at the crossed points of the diamonds.
3. Set the ham in a shallow baking pan. Brush the mustard all over the top, then brush 1/2 cup of the reserved glaze over the ham.
4. Bake for 11⁄2 hours, basting generously every 15 minutes, with the remaining glaze.
5. Place ham on a decorative serving platter and let rest for 15 minutes. Present the ham to your guests, then slice it thinly for serving.

Serves 20 to 25. Per serving: 350 calories, 10g carbohydrate, 47g protein, 12g fat, 145mg cholesterol.

Agghh! I bought HALF a spiral ham so it won't serve that many. ROFL.

And I'm doing this to the asparagus I bought today:

Roasted Asparagus

Roasting brings out the best of asparagus. It comes out tasting sweet and intense.

1 pound medium-sized asparagus
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1 tablespoon chopped flat-leaf parsley and 2 lemons, halved (for garnish)

Preheat the oven to 400°F. In a roasting pan, coat the asparagus with oil, salt and pepper. Arrange in a single layer, facing the same direction. Cover with foil and roast for 10 minutes. Remove foil; roast for 10 minutes more. Arrange on a platter; garnish with parsley and lemon halves.

Serves 4. Per serving: 80 calories, 5g carbohydrate, 2g protein, 7g fat, no cholesterol.

Super Bowl Food

Buzz Blogger — Tue, 30 Jan 2007 20:12:03 GMT

Anyone have good Super Bowl Food Recipies they want to share?

Mine is an invention called the Nachodilla. It's a mixture of Nacho's and the Quesadilla.

First take two CORN tortillas. Spread a layer of beans and cheese, as if you were making a Quesadilla. You can even put in fried ground beef with seasoning if you like. (Just make sure you cook that ahead of time). Then put the other tortilla on top (like a Quesadilla).

Next microwave the entire thing for 15 seconds or so. Just enough to melt the cheese a tiny bit (you don't want it to melt fully).

Now cut the Tortilla into four triangles, careful that your filling inside doesn't fall out.

Now heat a pan/pot of oil. Should be enough oil so the triangles can be deep fried. (Warning this is NOT healthy).

Now put your triangles in the hot oil, and deep fry them.

What you will get when you pull them out of the oil, is a Nachodilla. So named because the corn tortilla, when deep fried, gets hard like a chip. With melted cheese and warm beans inside. You can serve them up with a little salsa or sour cream.

Stuffed Cornish Hens

Buzz Blogger — Mon, 16 Oct 2006 20:55:54 GMT

1 (6 oz.) pkg. long grain and wild rice mix
1/2 c. diced celery
1 (5 oz.) can water chestnuts, sliced
1 (3 oz.) can chopped mushrooms, drained (1/2 c.)
1/4 c. butter, melted
1 tbsp. soy sauce
4 (1-1 1/2 lbs.) ready to cook Cornish game hens

Cook rice using package directions; cool. Add remaining ingredients except Cornish hens. Toss lightly to mix. Salt inside of birds and stuff and truss. Roast according to poultry roasting chart.

Serves 4.