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38 Unexpected Thanksgiving Desserts – Photo Gallery | SAVEUR

38 Unexpected Thanksgiving Desserts – Photo Gallery | SAVEUR.

Looking for something other than pumpkin pie or apple pie for dessert this Thanksgiving? Saveur has put together 38 different seasonal desserts to delight and awe your guests this year and give you something different to serve. Check it out!

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Posted by on November 26, 2014 in Cakes, Cookies, Cooking, Cooking Websites, Dessert, Fruit, Holidays, Pie

 

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Super-Simple Thanksgiving Sides – Photo Gallery | SAVEUR

Super-Simple Thanksgiving Sides – Photo Gallery | SAVEUR.

Side dishes can be the stars of your Thanksgiving meal and you can make some great sides that are really easy to put together to make your Thanksgiving meal spectacular. Saveur has put together 33 Thanksgiving side recipes for you check out that are uncomplicated and delicious. Check it out!

 

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25 Thanksgiving Turkey Recipes – Photo Gallery | SAVEUR

25 Thanksgiving Turkey Recipes – Photo Gallery | SAVEUR.

It’s the centerpiece for your holiday meal so having some choices to make your Thanksgiving turkey spectacular is always a good idea. Saveur has put together 25 Thanksgiving turkey recipes for you so you can find the best way to cook your bird this year. Check it out!

 
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Posted by on November 15, 2014 in Cooking, Cooking Websites, Dinner, Holidays, Poultry, Turkey

 

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Thanksgiving Menus – Photo Gallery | SAVEUR

Thanksgiving Menus – Photo Gallery | SAVEUR.

If you want to plan a complete menu for Thanksgiving with all that you need, Saveur has supplied you with 12 great menu options to help you plan out all of your Thanksgiving needs from start to finish. Follow one menu or mix and match them to pick the dishes you like best. Check it out!

 
 

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Thanksgiving: Recipes, Tips, Menus and Techniques | SAVEUR

Thanksgiving: Recipes, Tips, Menus and Techniques | SAVEUR.

With Michelle’s birthday this weekend, I have a lot of planning, prep work and regular work to do so I’ll be posting some great links for Thanksgiving ideas from some popular websites, such as this one:

It’s never too early to start planning out your Thanksgiving menu and Saveur magazine has you covered with lots of great recipes, tips, menus you can make, techniques to help you and videos to watch to help you with everything from gravy to carving the turkey to leftovers. Check it out!

 

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Saturday Takeout at Home – General Tso’s Chicken

Friday and Saturday nights all over seem to be the nights that people really go for takeout, at least in my neck of the woods. I think most people do not feel like cooking when it comes to the weekend after a long week of work, school, afterschool activities, chores and everything else you need to take care of on a daily basis. While simply calling the local pizza place or Chinese takeout is a great option that everyone turns to now and then, you can make some of your favorite takeout items right at home without spending a lot of time or money and they will taste even better than what you are paying for at a restaurant. One of my personal takeout favorites has always been General Tso’s chicken at the local Chinese restaurant here. You get the combination of a sweet and spicy glaze and sauce coating breaded chicken that tastes amazing and you would never think it is something you could duplicate at home – but you can quite easily. I found this recipe from Saveur for General Tso’s chicken that is easy to make and tastes just as good if not better than what comes in those little white containers.

General Tso’s Chicken

1 cup plus 2 tablespoons chicken stock

7 tablespoons cornstarch

6 tablespoons rice vinegar

6 tablespoons tomato paste

5 tablespoons light soy sauce

4 1/2 teaspoons dark soy sauce

2 1/4 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes

3 1/2 cups plus 9 tablespoons peanut, vegetable or canola oil

3 egg yolks

2 tablespoons minced ginger

2 tablespoons minced garlic

16 chiles de arbol

2 tablespoons toasted sesame oil

Thinly sliced scallions, to garnish

Whisk the chicken stock, 1 tablespoon of the cornstarch, the rice vinegar, tomato paste, 3 tablespoons of the light soy sauce, 1 teaspoon of the dark soy sauce and 3 tablespoons of water in a bowl; set the sauce aside.

Place the remaining cornstarch and both of the remaining soy sauces, the chicken pieces, 3 tablespoons of the oil and the egg yolks in a large bowl and toss them together. Pour 3 1/2 cups of the oil into a large skillet, flat-bottomed wok or Dutch oven. Heat the over medium-high heat until a deep-fry thermometer registers 375 degrees. Working in batches, add the chicken pieces, tossing them occasionally, until they are cooked through, about 4 to 5 minutes. Using a slotted spoon, transfer the chicken to paper towels to drain and set them aside. Repeat the process until all of the chicken is cooked. Discard the oil in the pan and wipe the pan clean.

Return the pan to high heat and add the remaining oil. Add the ginger, garlic and the chiles; fry, stirring constantly, until the mixture is fragrant and the chiles begin to change color, about 30 seconds. Add the reserved sauce; cook until the sauce is slightly reduced, about 5 minutes. Add the chicken and fry, tossing constantly, until the chicken pieces are evenly coated with the sauce, about 2 to 3 minutes. Remove the chicken from the heat and stir in the sesame oil. Transfer the chicken to a serving plate and top with the sliced scallions.

I have to say that the sauce was spot on as far as taste and texture. It was just like what you get with your takeout order, even though instead of chile de arbol, which I did not have on hand and rarely see around here, I used some Thai garlic chili sauce instead. I think you would get a more authentic flavor with the chile de arbol if you use them, but this was pretty close. The only difference I made from the recipe other than that was that I was using breaded chicken thigh pieces that I had left over from a meal earlier in the week so it was a bit of a cheat for me but I think it worked well. The difference with leftovers was that the coating of the chicken did not go all the way around the chicken pieces as it would if you followed this recipe exactly, but it was still good. Serve this with some white rice or fried rice and you have a great takeout meal all of your own.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 27, 2014 in Cooking, Dinner, Eating Out, Poultry, Sauce, Stir Fry

 

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Dine in Central America with Ariran Guisou (Chicken Stew)

Finding new and different things to do with the chicken is always an adventure because you can come across so many great recipes from different cultures around the world that you may never have thought of even trying before. Since I buy a lot of whole chickens and chicken pieces, I always want to try new and interesting ways of cooking chicken that are going to bring new flavors to the table. I found this recipe for ariran guisou, a dish from Honduras that is a chicken stew, on the Saveur website and it had a great mix of spices and flavors and seemed very easy to make, so I knew I had to give it a try.

Ariran Guisou (Chicken Stew)

2 pounds skinless chicken legs and thighs

1/4 cup fresh lime juice

3 tablespoons Worcestershire sauce

2 teaspoons sugar

2 teaspoons dry mustard powder

1 1/2 teaspoons freshly ground black pepper

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

4 cloves garlic, minced

1 onion, sliced

Kosher salt, to taste

2 tablespoons canola or vegetable oil

1 red bell pepper, stemmed, seeded and sliced

1 cup chicken stock

Combine the chicken legs and thighs, the lime juice, Worcestershire sauce, sugar, mustard powder, black pepper, turmeric, cumin, garlic, onion and kosher salt in a large bowl. Mix all of the ingredients well to coat the chicken. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour.

Heat the vegetable or canola oil in a large skillet set over medium-high heat. Add the chicken pieces and cook, turning the pieces once, until the chicken is browned, about 8 minutes. Transfer the chicken to a plate and set it aside. Add the onions from the marinade and the bell pepper to the skillet. Cook until the onions and peppers are soft, stirring occasionally, about 5 minutes. Add the reserved chicken and any accumulated juices back into the skillet along with the chicken stock. Bring the mixture to a boil and then reduce the heat to medium. Cover the skillet and continue cooking until the chicken is cooked through and the pieces run clear when pricked with a fork, about 15 to 18 minutes.

What you end up with is an incredibly flavorful chicken that is tender and tasty. The marinade for the chicken is great and you get the wonderful spiciness of the cumin and the turmeric along with a delightfully sweet flavor as well and the lime juice just adds the right amount of tarn flavor and aroma to the overall dish. We all really liked it and I served this with some white rice and the resulting sauce of the chicken went really well with the rice. Once the chicken is marinated, the whole meal took less than 30 minutes to make so it is a great option for you when you want to try out something new with some chicken pieces.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 18, 2014 in Cooking, Dinner, Poultry, Sauce, Soups & Stews, Spices

 

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Homemade Condiments – Photo Gallery | SAVEUR

Homemade Condiments – Photo Gallery | SAVEUR.

Sure condiments are easy to buy at the store, but sometimes making your own can save you some money and taste better than anything you can find in a jar or squeeze bottle since you have control over what is going into it. Saveur Magazine has put together 25 great condiment recipes for you to try on your own from basic ketchup right on up. Check it out!

 

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Summer Cooking Tips – Photo Gallery | SAVEUR

Summer Cooking Tips – Photo Gallery | SAVEUR.

Now that Summer is upon us, you need to to get ready to do all of your summer cooking, whether it is grilling, making salads or just taking advantage of the fruits and vegetables that are seasonal in the summertime. Saveur Magazine has put forth some great summer cooking tips to cover everything you need to get help in making your cooking days fantastic. Check it out!

 
 

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A Prime Way to Start the New Year – Prime Rib Sandwiches

Happy New Year! I hope everyone had a wonderful day and evening yesterday and you are ready to start off 2014 in grand style. Granted, this recipe is not one that you can make very often, but since I had some leftover prime rib, this seemed like a great way to make good use of it. Of course you can always make a little prime rib if you want just to make these sandwiches. While I did get the recipe from Saveur, I altered it quite a bit to the point where I think it is mostly mine so I could make use of some items we all like in the sandwiches.

Prime Rib Sandwich

1 medium onion, peeled and thinly sliced

1 tablespoon vegetable oil

4 ounces mushrooms, cleaned, stems removed, thinly sliced

3 tablespoons all-purpose flour

2 1/2 cups beef broth

1/2 Roasted Prime Rib recipe or leftover prime rib, thinly sliced

1 tablespoon butter

Kosher salt and freshly ground black pepper, to taste

4 sandwich rolls

Slices of cheese – Provolone, Colby Jack, Cheddar (whatever you really like), for topping

Heat the vegetable oil in a large skillet over medium heat until it is shimmering. Add the onion and cook until the onion softens and is just starting to brown, about 5 minutes. Add the mushrooms and cook just until the mushrooms begin to release some liquid, about 3 to 4 minutes.Whisk in the flour and cook until it is well blended into the vegetables, about 2 minutes. Slowly begin to whisk in the beef broth, a little at a time until so that it absorbs a bit into the vegetables and then just add it slowly, whisking constantly, to avoid lumps from forming in the gravy, about 4 to 5 minutes. Bring the gravy to a boil and reduce the heat to medium-low and cook until the gravy is slightly thickened, about 4 to 5 minutes.Stir in the butter and add salt and pepper to taste.

Stir in the prime rib and cover the pan until the meat is heated through, about 5 minutes. Place one roll on each serving plate and place slices of prime rib in gravy, onions and mushrooms in the roll. if you desire top with any cheese that you like and serve as a cheese steak sandwich or simply serve as an open-faced sandwich without the cheese.

For the cheese steak style sandwich, you may want to place the sandwich under the broiler for a minute to get the cheese melted the way you would like it. I preferred mine without the cheese and just as an open-faced sandwich. You can add all kinds of toppings to this if you wish, like peppers, or hot peppers or even other vegetables that you might like to have. You can even serve it with some mashed potatoes or some oven baked french fries and let them get some of the delicious gravy as well. To me, there was no better way to make use of the leftover prime rib. It was super tender and tasted great with the gravy. It made me wish I had leftover prime rib around the house a little more than once a year!

That’s all I have for today. Check back next time for some more recipes. Until then, enjoy the rest of your day, Happy New Year and enjoy your meal!

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Posted by on January 1, 2014 in Beef, Cooking, Dinner, Gravy, Leftovers, Sandwiches

 

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