Special Sweet Potato Pie II Cathy's Recipe

By: Cathy  

 

Sweet Potato II

 

Job Vacancy - "My brother loved this pie so much that he learned to make it." - Job Indonesia

 

Servings (8)

Ingredients

• 2 cups mashed sweet potatoes
• 1/4 pound butter, softened
• 2 eggs, separated
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup evaporated milk
• 1/4 cup white sugar
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
3. Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
4. Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm. - Lowongan Kerja

Special Home Style Turkey, The Michigander Way

By: Robin C.  (http://allrecipes.com)

 

 

 

Lowongan Kerja - "A simple, down to basics recipe when it comes to the good old tom turkey." - Job Indonesia

 

Servings (16)

Ingredients

• 1 (12 pound) whole turkey -  Job Vacancy
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

How To Make a Delicious Pumpkin Turkey Chili For a Chef and Housewives

By: SOMEONESWT  (http://allrecipes.com)

 

 

Pumpkin Turkey Chili

 

Lowongan Kerja - "Absolutely delicious. I know it doesn't sound appetizing, but it's unbelievable how tasty it is, and so easy too!" - Job Indonesia

Servings (10)

• 1 tablespoon and 2 teaspoons vegetable oil -  Job Vacancy
• 1-2/3 cups chopped onion
• 3/4 cup and 1 tablespoon and 1 teaspoon chopped green bell pepper
• 3/4 cup and 1 tablespoon and 1 teaspoon chopped yellow bell pepper
• 1-3/4 cloves garlic, minced
• 1-3/4 pounds ground turkey
• 1-3/4 (14.5 ounce) cans diced tomatoes
• 3-1/3 cups pumpkin puree
• 2 tablespoons and 1-1/2 teaspoons chili powder
• 3/4 teaspoon ground black pepper
• 1-3/4 dashes salt
• 3/4 cup and 1 tablespoon and 1 teaspoon shredded Cheddar cheese
• 3/4 cup and 1 tablespoon and 1 teaspoon sour cream

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

The Step By Step Carving Turkey For Housewives and Chef

Author: http://allrecipes.com




Job Indonesia - Take the mystery out of carving that bird. Follow the step carefully. - Lowongan Kerja







1. First of all, don't feel required to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving. - Job Vacancy
The Tools
Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices. We used a long carving knife with oval indentations along the blade to reduce friction.
Tip: Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.

7. Place the thigh on the cutting board and begin slicing parallel to the thigh bone. Cut into even strips.

8. Arrange the rest of the meat onto the warmed platter and serve.

Perfect Turkey Recipe For Chef And Housewives

By: Shelly White  (http://bit.ly/fhxjaL) -  Job Vacancy

Perfect Turkey

Job Indonesia - "A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!" - Lowongan Kerja

Servings (25)

Ingredients

• 1 (18 pound) whole turkey, neck and giblets removed
• 2 cups and 1 tablespoon kosher salt
• 1/2 cup and 1 teaspoon butter, melted
• 2 large onions, peeled and chopped
• 4-1/4 carrots, peeled and chopped
• 4-1/4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 cup and 1 tablespoon dry white wine

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 (18 pound) turkey.

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.