Ingredients

• 2 c fresh or frozen cranberries, washed
• 1/2 c white or light brown sugar
• 1 1/2 c water
• grated orange or lemon rind (optional)
• pinch of cinnamon (optional)
• 1/2 c toasted walnut (or other nut) pieces

Method

Combine the water, sugar and rind/cinnamon if used. Bring to a full boil in a heavy saucepan. Stir until the sugar is completely dissolved.

Add the drained cranberries and cook only until the berries start to burst. Don’t overcook. Remove from the heat and mix in the toasted walnut pieces.

Allow to cool to room temperature and present in a nice bowl.

Serve Traditional Cranberry Sauce With Walnuts as part of Turkey and Trimmings.

Ingredients

• giblets from one turkey: neck and stomach/gizzard, plus any trimmings. Reserve the liver for the stuffing.
• 1/2 c minced onion and celery
• butter or vegetable oil
• 2 c/1 pint chicken or turkey stock
• 1 bay leaf
• turkey (or chicken) drippings
• 1/2 c heavy cream
• salt, freshly-ground black pepper

Method

Wash the neck and stomach/gizzard. Break the neck into a few sections, chop the stomach/gizzard into small pieces. Heat a small amount of butter, oil or a mixture of the two in a heavy sauce pan. Saute the giblet pieces until lightly browned. Remove them from the pan and sweat the onion/celery mixture in the remaining butter/oil.

Add back the giblets, 1 bay leaf and the stock. Bring to a boil, turn the heat down, cover and let the gravy simmer until the giblets are tender. It can be made ahead of time at this point and reheated before serving.

When ready to serve, remove the neck pieces, heat the gravy and add any pan drippings from the roast. Reduce over medium heat if desired. Whisk in some heavy cream and season with salt/pepper.

Serve with Turkey and Trimmings.

Ingredients

• 4 c milk/2 pints
• 1/2 stick/2 oz unsalted butter
• 8 shallots, peeled
• 1/8 tsp grated nutmeg
• 1 clove garlic, finely minced
• 1 bay leaf
• salt and white pepper to taste
• 10 slices fresh white bread, crusts removed, diced

Method

Heat the milk, butter, shallots, nutmeg, garlic, bay leaf, salt and pepper in a heavy pan over low heat for about 30 minutes. Remove and throw away the bay leaf.

Transfer the mixture to a food processor. Add the diced bread. Pulse until smooth. Adjust the seasoning if needed. The sauce should be pourable, not glue-like. Cover and refrigerate until serving time.

To serve, rewarm gently over low heat or microwave in a covered bowl at low power. Either way stir the sauce during heating. Present the sauce in a nice sauce or gravy boat.

Serve with Turkey and Trimmings for a festive holiday meal.

This home made mayonnaise recipe, has a fresh and delicious taste. The great tasting mayonnaise is really simple to make and tastes amazing. This fresh mayonnaise recipe should only take about 20 minutes to make and lasts about a week. Home made mayo tastes so much better then store bought. It will make any dish using mayo, taste ten times better.

Ingredients

• 2 Large Egg Yolks
• 1 Teaspoon English Mustard Powder (Dry)
• Pinch of Salt
• 10fl oz Ground Nut Oil or Extra Virgin Olive Oil
• 1 Teaspoon White Wine Vinegar
• Freshly Ground Black Pepper

Method

Start by putting the egg yolks into a 1-1⁄2pt basin with a narrow base, add the mustard powder and season with a pinch of salt and pepper, and mix well using a metal spoon. Using an electric whisk, gradually add the oil one drop at a time, whisking thoroughly between each addition. When the mixture begins to thicken, you can begin to add slightly more oil at a time.

When about half the oil has been incorporated, add the vinegar and pour in the remaining oil in a steady trickle, whisking all the time. Use the home made mayonnaise straight away, or store in a screw top jar in the refrigerator for no more than a week.

1. ginger……………….250 grams.

2. red chillies………….20 no.s

3. tamarind……………..lemon-sized(round) quantity.

4. sweet gud………………….100 grams

5. udud dal…………….1 spoon

6. mustard seeds…………less than 1/4 spoon

7.Danya seeds………….1/2 spoon

8. jeera seeds…………..1/4 spoon

9. curry pat-ta leaves…….a handful

10.garlic pieces………….7 or 8

  Procedure :- 1. Remove the skin of ginger, wash it and make it into
medium sized pieces.

2. Then put the tamarind in 5 spoons of water.

3. Place the vessel on the stove, pour 2 spoons of oil.put udud dal,
mustard seeds,dhaniya seeds, jeers seeds, curry leaves and garlic.
fry them in  light flame until a nice smell comes and don’t allow them to
become black.

4. Remove them and again pour 2 spoons of oil and put ginger pieces in
it and fry for 5 min.

5. Put all the fried material except ginger in the mixer,add sufficient 
 salt to it and grind for 2 min, then add tamarind alongwith the water in it and make it into  paste. Transfer it to a plate and now grind the fried ginger, don’t
pour any water.after half grounded, add the previous grounded paste to it
 and grind them for some time. then smash the sweet gud and put it into the
mixer and grind it. see the taste and add salt if needed. that’s finished.

2 4oz cans tomato paste

1 14.5 oz can of tomatoes

2 Tbsp kosher salt

½ cup Extra Virgin Olive Oil

1 Tbsp dried basil

1 tsp dried oregano

1 tsp chili flakes

1 tsp ground nutmeg

2 Tbsp dried Parsley

3 Tbsp Honey

1 cup chicken stock or water

½ cup red wine

Process:

1.       Heat ¼ cup of olive oil in bottom of non-aluminum pot.

2.       Add and fry tomato paste for about 4-5 minutes.

3.       Add tomatoes and salt, allow liquid to cook off about 2-3 minutes.

4.       Add spices, honey, chicken stock/water and wine.

5.       Allow to cook for at least two hours, stirring occasionally. Add water periodically to maintain sauce’s wetness.

6.       Serve over noodles

7.       Voila!

Spicy Apple Chutney

Makes 1 quart jar

Apple is a good source of vitamin C that reduces phlegmy congestion, headaches, and overweight.

Ingredients:

2 cups dried apple slices

¼ cup Tibetan goji berries

¼ cup walnut pieces

Powdered spices to taste: ginger, clove, cardamom, black pepper, and cinnamon.

½ tsp each Ashwagandha, and shatavari powder.

1/2 cup unfiltered apple cider 1

1 tsp. lemon juice and some lemon peel zest

Sweet Apricot Chutney

Makes 1 quart jar

Apricot makes a rich delicious dessert fruit especially with a hint of brandy. Spoon some on whole grain muffins, cake, or ice cream.

Ingredients:

2 cups dried apricots

¼ cup Tibetan goji berries

¼ cup pecan pieces

Powdered spices to taste: cumin, coriander seed powder, asafoetida, turmeric, black pepper, and cardamom powder

1 tsp lemon juice and zest

1 tablespoon raw honey

2 tablespoons brandy

Slimming Bitter Gourd Chutney

Makes 1 quart jar

Kerala (AKA bitter gourd) can be found in Chinese and East Indian food markets but grows throughout the tropics. It is a popular weight loss vegetable in the Caribbean. It reduces high blood sugar, impurities, and body fat.

Ingredients:

2 cups kerala (bitter gourd) sliced with the seeds removed

½ cup thinly sliced green cabbage

Herbs and spices to taste: coriander seed, mustard seed, fennel seed, turmeric powder, cumin, black pepper, asafoetida powder, a few curry leaves, onion, garlic peeled

(optional) ½ tsp salt

3 tablespoon lemon juice

Correct the seasoning in a couple of days. If you want a sweeter mix, add stevia, which is recommended for diabetes.

Letha Hadady is the author of Asian Health Secrets, Personal Renewal, Healthy Beauty and Feed Your Tiger. She is natural health and beauty columnist for New Living magazine in New York and Heal India magazine in Delhi. Her website is www.asianhealthsecrets.com

Ingredients

250 grams soft white cheese. This can be with any fat content you like. In the U.S. I think you call this cream cheese, but it is not hard like Philadelphia cheese.

Salt and pepper

And

1) Spring Onions (green onions)

Or

2) 3 cloves of garlic

A bunch of fresh dill

Or

3) 2 tsp sweet paprika

Method

1)      Chop up a small bunch of spring onions and add to the cheese. Mix together and season to taste with salt and a little pepper.

Image via Wikipedia

2)      Crush the garlic and cut up the dill finely, then add them both to the cheese and mix. Season with salt and a little pepper.

Image via Wikipedia

3)      Simply add the sweet paprika to the cheese and mix. Season with very little salt and pepper.

Image via Wikipedia

Serve with crackers, cut up vegetables or as a side dish to a dairy meal.

• 16 individually wrapped caramels
• 1/4 cup water
• 8 ounces (1 package) cream cheese
• 1/2 cup brown sugar

 Directions

1. Melt caramels with water in a saucepan or microwave. Stir frequently.
2. Remove caramels from heat.
3. In a bowl, cream the cream cheese and sugar.

4. Fold in the cream cheese mixture with the caramels.

Other

• Prep Time: 1-2 minutes
• Cook Time: 4-5 minutes
• Total Time: 5-7 minutes
• Servings: 8

Results equal 1 cup sauce

Ingredients

• 1 cup Apple Cider Vinegar
• 3/4 cup Ketchup
• 1/4 cup Brown Sugar
• 1/4 teaspoon Worcestershire Sauce
• 1/4 teaspoon Liquid Smoke
• 1/8 teaspoon Tabasco Sauce (few shakes)
• 1/8 teaspoon Cayenne Pepper (few shakes)
• **optional** Honey to taste if added sweetness is desired

Method

1. Combine all ingredients in small sauce pan and bring to boil.  Reduce to medium/low and simmer for approximately 10 minutes reducing the sauce by one third.  Whisk occasionally to fully integrate and dissolve the ketchup.
2. That’s it, transfer to a liquid container and use to marinate, dip, or add to any dish you would normally use BBQ sauce for.  The sauce is thinner than Memphis but thicker than North Carolina, spicy with a nice sweet finishing.  Alter to your own tastes and enjoy.

Simply delicious!