Recipe Exchage - RV-Dreams Community Forum

Footsiebear · RV-Dreams Family Member

Recipe Exchage

Roz · RV-Dreams Family Member

Contact Linda and ask for an RV-Dreams Cookbook. Really great recipes!

Footsiebear · RV-Dreams Family Member

Thanks Roz but I'm really not interested in acquiring another cookbook (I just got rid of them all lol), I just wondered if people exchanged recipes on the forum or if it was only for sit-aound-the-table-and-chat type of conversations.

Roz · RV-Dreams Family Member

I was surely not implying it was not a practice here, just that this small book has great contributions from other RV-Dreamers. Other than the book that came with our convection oven, this is the only cookbook I refer to.

However, I will trade you this one. It is a combination of
"from scratch" and "store bought".

Shrimp Fettuccini Alfredo - feeds two

-half pound fresh shrimp, peeled and deveined
-finely chopped sweet onions - one or two tablespoons
-favorite seasonings (I love Morton's Natures Seasons)
-one Stouffer's Lean Cuisine frozen Fettuccini Alfredo.

Follow cooking instructions for microwave on Stouffer's package while sauting shrimp and onion in extra virgin olive oil. Season to taste.

When the microwave cooking is complete, open the pouch and pour over shrimp in skillet and stir in well.

Serve and say thank you for the compliments of your guest(s).

Charles

RodnReal · RV-Dreams Family Member

Yum Charles!

I'd like to share my turkey brine recipe.

ULTIMATE BRINE FOR TURKEY

1 1/2 cups, Kosher salt**
**See notes below regarding amount of salt and types of salt
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for 8-12 hours. Remove turkey, rinse, pat dry, and roast as usual. My personal experience is that 12 hours seems to be just the right amount of time. Some recipes call for 24 hours which is too long for my taste, you can over brine it.

*Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird). A perfect vessel is actually a cooler. Use a heavyduty trash bag to line it. Throw a bad of ice on top of it.

** NOTE REGARDING THE AMOUNT OF SALT IN BRINE: A milder brine may be made, which may have a less flavorful result – but if salt is a concern (the entire turkey will absorb only 10-15% of the brine) the amount of salt may be reduced. For the desired chemical effect to take place, however, the proportions cannot be less than 2/3 to 1 cup of salt per gallon (4 quarts) of water or other liquid.

**TYPES OF SALT:
Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt). Kosher salt is available in two varieties. The most common is flaked salt (example: Morton Kosher Salt) which has been pressed into flakes by rollers. The other type is a four-sided crystal (example: Diamond Crystal Kosher Salt). The crystal-shaped salt measures differently because of its shape. Use about 25% (one quarter) MORE crystal salt than flaked salt when measuring for brine or other recipes. The formula is: 1 tablespoon of regular table salt is equivalent to 1 ½ tablespoons flaked kosher salt, or 2 tablespoons, diamond crystal kosher salt.

Remove turkey from brine, dry off and roast turkey according to weight like you normally would. I do not recommend brining for a deep fried turkey.

-Connie

-- Edited by RodnReal on Thursday 19th of November 2009 06:11:21 AM