Tag Archives: recipes

Great recipe for turkey burgers

Posted on by Carol

Last time I was in the meat section of Kroger’s, I noticed how inexpensive ground turkey was compared to ground beef. I bought a package of turkey on a whim, and then went on the internet looking for a good recipe containing ingredients I had on hand.

I found a terrific recipe on cooks.com. I left out the ginger, and served it on a ginger-flavored bread. It did need to cook longer than stated in the recipe.

Tonight, we’re having turkey burgers again, served with corn on the cob:

  • Lay out a square of aluminum foil (one square per ear of corn)

  • Remove the husk from the cob; wash the corn.

  • Place the ear of corn in the middle of the foil.

  • Add several pats of butter alongside it.

  • Wrap the tin foil around the corn.

  • Place on a cookie sheet and bake at 365 for 40-45 minutes.

  • Open the tin foil and then roll the ear in the melted butter.

  • Remove the ear and place it on the plate.

Mexican Rice – a meal in under a half hour

Posted on by Carol

Makes 2 large servings or 4 small servings

Coat the bottom of a large pan with oil.

Cook 1 1/2 cubed chicken breasts over medium heat, turning the cubes from time to time. Add small amounts of additional oil as necessary. Canola oil is healthiest. (Alternatively, use 1/2 to 1 lb of ground beef for the recipe.)

Add 1 can of black beans.

Add 1/2 to 1 can of well-drained canned corn (optional).

Add 1 to 1 ½ packages of Taco seasoning (I prefer mild or Chicken Taco seasoning).

Stir gently together. Bring to a low boil, and then lower the heat and simmer 10 minutes.

To thin the sauce, add water or chicken broth to taste (1/4 to 1/2 cup)

Spoon over cooked rice. Add a dollop of low-fat sour cream if desired.

Russian black bread rises high, then collapses

Posted on by Carol

Noon

My car is still in the shop. Trapped at home, I decided it would be a good time to try out my new West Bend bread-maker and a Russian black bread recipe from allrecipes.com. A review on Amazon said that the sides of the bread maker would get extremely hot, so I set it up on our ceramic-top stove. [This wouldn't have been necessary, since it didn't heat excessively.] I combined the dry ingredients, set the yeast in a small dish, and then prepared the liquid ingredients. Since the breadmaker’s instructions said that the liquid ingredients should be between 80 and 90 degrees Fahrenheit, I used a digital thermometer to adjust the tap before measuring 1 1/2 cups of water.

Overall, things went well except that the bread rose excessively and then collapsed. I removed the bread. It tastes good; the texture’s great, but it’s not presentable. So I’m trying again, this time reducing the amount of yeast by 25%. I’m also using the light crust setting, since the medium seemed a little too crunchy.

While I was waiting for the unsuccessful loaf to finish, I tried an orange honey butter recipe. Yummm.

2:00 p.m.

The top of the bread is getting dangerously close to the breadmaker’s lid, and it still has an hour to cook. Hmmm. I’m reading Bread Machines for Dummies, which just arrived an hour ago. It said all ingredients should be room temperature, or it causes the bread to rise too quickly and collapse.

2:50

The bread collapsed, and I’ve started another loaf. This time, I did not warm any ingredients and reduced the water to 1 cup. Even with a bread machine, I see that making bread is an art.

At the end of the first kneading kneading cycle, the dough felt slightly too dry. I added 1/8 cup of water at the start of the second kneading cycle.

6:30

Success!! I think. At least it’s baked and it looks like a loaf of bread. Smells fabulous!

8:00

Slices well. Perfect texture. Tastes great–especially with the orange honey butter.