extra turkey gravy

PAN GRAVY

Ingredients

• Pan drippings from roast turkey
• 1/4 cup all-purpose flour
• Chicken broth or water

Directions

1. After transferring roast turkey to a serving platter, pour pan drippings into a large measuring cup. Skim and reserve fat from drippings.
2. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat).
3. Stir in flour. Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups;
4. Add all at once to flour mixture in saucepan.
5. Cook and stir over medium heat until thick and bubbly.
6. Cook and stir for 1 minute more.
7. Season to taste with salt and pepper.

Makes 2 cups - 8 to 10 servings

English Room Salad Dressing

Not my original recipe, but a blast from the past, when I used to love feasting at the incredibly crowded, inexpensive and variety-laden English Room on Newbury Street in Boston. Sounds like another undergrad escapade, right? That's what is was.

Recipe Zaar Recipe #148910

30 min - 30 min prep

2/3 cup sugar
1 tsp dry mustard
1 tsp paprika
1 tsp celery seeds
1/4 tsp salt
1 tablespoon onion, grated
1/2 tsp orange rind, grated
1/3 cup honey
1 tablespoon lemon juice
1/4 cup orange juice
1/3 cup red wine vinegar

1. Mix together sugar, dry mustard, paprika, celery seed, and salt. Add onion and grated orange peel. Blend in honey.
2. Combine lemon juice, orange juice and red wine vinegar in separate bowl; blending well, then add to mixture.
3. Add salad oil in a slow stream, beating constantly with a hand mixer or whisk.

Spaghetti Salad

Ingredients:

• 1 8 oz. bottle Italian salad dressing
• 1 package Good Seasons Italian dressing (dry)
• 1 large tomato (chopped)
• 1 green bell pepper (chopped)
• 1 red onion (chopped)
• 1 8 ounce? 12 ounce? 16 ounce? (not sure) package pasta (cooked)
• 1 can sliced olives - choose your own size

Preparation:

• Cook pasta and drain (do not rinse)
• Sprinkle the dry Good Seasons dressing over the pasta and mix well
• Add chopped tomatoes, bell peppers, red onions and sliced olives; mix well
• Toss entire mixture with 1/2 bottle Italian dressing and coat all ingredients thoroughly
• Cover and refrigerate
• Toss again just before serving with additional dressing (if needed)

Additional Advice:

• Make up the night before so everything can marinate well
• Sprinkle and mix in Parmesan or Romano cheese to add extra flavor

Herbs Spices

1. sage
2. dill
3. thyme
4. ginger
5. nutmeg
6. pizza seasoning
7. allspice
8. cinnamon
9. paprika
10. oregano
11. garlic powder
12. basil
13. umami

Mexican Cornbread Salad

Great Cooks: Jennifer Jones

Ingredients

* 1 9­-ounce package Cornbread Mix
* 1 4.5 can chopped Green Chilies
* 1/2 cup Mayonnaise or Aioli
* 1 cup fresh Cilantro, chopped
* 1/4 cup Lime Juice
* 1 teaspoon ground Cumin
* 1/2 teaspoon Salt
* 1 head Romaine or Iceberg Lettuce—best shredded
* 1 15 ounce can Black Beans, rinsed and drained
* 1 15 ounce can black Olives, rinsed and drained
* 1 11 ounce can whole kernel Corn, drained
* 1 8 ounce package Cheddar or Monterey Jack Cheese, shredded
* 1 large Red Bell Pepper, chopped
* 6 Plum/Roma Tomatoes chopped
* 3 green Onions chopped
* 1 pound cooked Chicken, chopped

Method

* Prepare cornbread mix according to package directions, adding chilies.
* Cool and crumble.
* Process mayonnaise, half of the cilantro, and the next 3 ingredients in a food processor or blender until smooth.
Layer a 4-quart bowl with
* 1/2 of the lettuce and 1/2 of the remaining cilantro,
* 1/2 of the cornbread, 1/3 of the dressing, and
* 1/2 each of beans, olives, corn, cheese, bell pepper and tomatoes.
* Repeat layers.
* Top with remaining mayonnaise mixture and green onion.
* Chill.

Chipotle Southwest Sauce

This is an authentic recipe supplied to the National Turkey Federation by Subway Restaurant’s Executive Chef Chris Martune. The link for Subway’s Southwest Turkey & Bacon Sandwich, which includes the recipe for their Chipotle Southwest Sauce, can be found here.

Subway’s Chipotle Southwest Sauce

• 1 Quart mayonnaise
• 2 oz Dijon mustard
• 2 oz freshly squeezed lime juice
• 4 oz chipotle in adobo, pureed
• 1 oz. fresh garlic, minced
• Salt, to taste

Combine mayonnaise, mustard, lime juice, chipotle and garlic. Add salt to taste. Cover and chill before sandwich preparation, or before using as a salad dressing.

Yields sauce for 24 sandwiches.

Tabouli Recipe 1

Ingredients

• cucumber, diced
• several roma tomatoes, diced (remove seeds if you’re not lazy)
• Parsley, finely chopped 1/2 to 3/4 cup
• 1/2 cup bulgur wheat
• 1 or 2 green onion(s)
• Lemon juice
• Olive oil
• allspice (optional)
• cinnamon (optional)
• salt

Pour hot water over the bulgur and let soak until soft and most of the water has been absorbed. Mix the diced veggies by hand, add the bulghur and mix some more, add lemon juice and olive oil to get the right flavor and consistency. Add the spice(s) and salt and mix a bit more. Refrigerate, eat and enjoy.

Chalupa Tostadas

First of all, you will need to make a batch of frijoles refritos.

Ingredients | Makes 12 chalupas

• vegetable oil
• 12 corn tortillas (the thinner the better)
• 5-6 cups frijoles refritos
• 1/2 lb cheddar or Monterey Jack cheese, grated
• 1 large tomato, chopped
• 3 cups shredded lettuce
• Sour cream, Salsa and other ingredients to preference
  

Procedure

In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla.

When the oil immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece quickly becomes crisp, you are ready to cook the chalupa shells.

Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper- or paper towel-covered cookie sheet in a warm oven.

Spread about a 1/4-inch layer of refried beans on each fried tortilla. Top with a generous amount of grated Cheddar or Monterey Jack cheese and 1 Tbsp chopped onion.

Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler! They can burn too quickly.

Top with shredded lettuce, tomato, other ingredients of choice and serve.

Time: 15 minutes, plus preparation time of frijoles refritos.

Pizza Salad Recipe

You can alter and improvise this basic recipe according to taste and available ingredients; the main thing is to assemble it – except for the cheese – as least 24 hours ahead of time. This is one of my favorite things to take to a potluck, and I like to save a serving for myself and eat it about a week later, though I'd never take anything that aged to a polite gathering.

• 1 yellow bell pepper
• 1 red pell pepper
• 1 orange bell pepper
• 1 green bell pepper (I vary the peppers according to current price)
• 1 medium red onion
• 1 container cherry tomatoes - cut each into halves or quarters
• 1 or 2 4-ounce cans of sliced black olives
• 1/4 pound sliced pepperoni
• Italian salad dressing

Slice all the above ingredients either coarse or fine, but for appearance and mouth-feel I'd advise being consistent; pour on Italian dressing, toss, cover and refrigerate for at least 24 hours.

Before serving or taking to event, drain excess Italian dressing, add and toss to blend well:

• Shredded mozzarella cheese – I buy it already shredded in those bags and use about 1/2 of the bag (not sure what weight, but not the giant size—maybe 4 or 6 oz.) per regular-size salad
• 1/3 cup grated Parmesan or Parmesan and Romano cheese or whatever's your pleasure