10 Mouth Watering Recipes for your Thanksgiving Turkey Leftovers

Well the Thanksgiving is over and am sure you must eaten lot of Turkey meat in as number of dishes, fkavours and recipes as one can think of. It must have been fun fun eating Turkey - the healthy big bird exclusive to Thanksgiving.

Recipes for your Thanksgiving Turkey Leftovers [Photo: Mashable]

But what have yoy done about the leftover Turkey? Well if you intend preserving it in your refrigerator for taking frequent 'casual bites,' I have some good news and alternatives for you.

Herein under are 10 ways you can re-use your left over Turkey in new ways and make new dishes, probably not tried before:

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• Turkey Pot Pies
• Turkey Lettuce Wraps
• Turkey Noodle Casserole
• Spicy Turkey Soup
• Terrific Leftover Turkey Recipe
• Turkey Curry
• Turkey and Mushroom Stroganoff 
• White Chili with Turkey Leftovers
• Turkey Jambalaya 
• Turkey Calzone

I came across these recipes at Mashable and would want you to go to the site and get details / recipes to make new dishes out of your Turkey leftovers.

Take a tour of the video gallery HERE to have something new out of your Turkey for you and your family and friends - and don't forget to invite me when you try any or even all of the above recipes!!

Follow @HobbyShobbys

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Fried Chicken in your Kitchen: Video Recipe

Fried chicken is every one's weakness. We go to eateries specialist in this kind of fried chicken and spend lot of money. But if you can make these fried chicken in our kitchens?

Though the recipe given below is not the one used by the famous outlets, its taste does resemble of the fried chicken we eat when not in mood of eating at home. But you will be amazed to note that how simple it is to have fried chicken prepared in our kitchen with the simplest of recipe given below.

The Ingredients:
8 pieces of chicken wing and drumstick
1 egg
1 cup milk
2 cups flour
2 tsp pepper
3 tps salt
4 tsp garlic powder
1 tsp paprika
vegetable oil for frying

Method: Watch the video below:

I a sure you must have found the recipe simple and easy to adopt. Do give it a try and tell Nicko at the Facebook how you enjoyed frying and eating the fried chicken.

The recipe is taken from Nicko's Kitchen - you may join Nicko's Kitchen at Facebook for more recipes, news and tips on cooking.

Video courtesy: YouTube / Nicko Kitchen

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Healthy Buffalo Chicken Pizza Recipe

Well well well ! It has been quite a while that I posted something about recipes and eatables. There have been many things going on elsewhere that I could not think of eating myself.

Today, still engrossed in elections in Russia, Golfing in Florida, and cricket in Australia, I came across something that stopped me right there and hen - something that I love to devour to the last visible thing in my pizza serving and I immediately thought of sharing the link with my readers.

Screen shot of the last moment in the video when pizza is just ready 

Yes, I am talking of a hot, sizzling, mouth watering and irresistible 'Healthy Buffalo Chicken Pizza.' Simply the name suggests a hearty pizza coming out of the oven and the entire family dying to jump over it in an instant.

Before you run out of your patience, HERE is the video link for the Healthy Buffalo Chicken Pizza Recipe. Try it - it is just delicious.

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Sugar Cookie Recipe

Its holiday season - everyone is at home, enjoying new recipes being tried by women of the house. I posted the recipe for How to roast a prime rib on the Christmas day. Today I am sharing another recipe, this time on baking. I am sure the Sugar Cookies recipe will be tested as these cooking look so pretty and absorbing other than their intended taste.

Here are the ingredients:

• 3 parts sifted all-purpose flour
• 1 1/2 teaspoons getting ready your recipe particles
• 1/2 tsp sea
• 1 cup white-colored sugars
• 1 cup butter (softened at location temperature)
• 1 egg, softly regular (egg should be at location temperature)
• 3 Toss. Half-and-half
• 2 teaspoons vanilla flavor taste extract

And for recipe directions, you have to go to HERE to get it.

[ shared via Daily World Post ]

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How to roast a prime rib

The holiday season is on around the world, specially in Europe and Americas, whee people in snow December flock the dinner tables full with steamy turkeys and other delights. 

Photo Courtesy: LA Times

While housewives are busy finding new recipes for this winter, I found this one and it is really mouth watering. The trick of roasting the ribs lies in concentrating on low and slow. Because these roasts are so huge and have so much mass, you want to cook them for a long time at a fairly low temperature in order to ensure you get an even range of doneness.

The other trick is being sure to let them rest for at least half an hour before carving. This allows the juices in the meat to settle back in, meaning there'll be more on the plate and less on the carving board.

Oh, what about the recipe? Read LA Times

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Thanksgiving Recipes from Celebrities

Thanksgiving is the day to celebrate around and has been talked of much on net. But do you know how some of your famous celebrities celebrated the festival in their very own way and cooking dishes of their most liked recipes?

Gwyneth Paltrow - Ted Turner - Dolly Parton - Neil Patrick Harris

Well to make the question easy for you, how about Neil Patrick Harris' Ooey Gooey Bars, Dolly Parton's Cream of Vegetable Soup, Ted Turner's Applesauce Cake, or Gwyneth Paltrow's Whole Roasted Turkey? 

The recipes are leaked !!- but not quite as yet. Read "Thanksgiving Recipes: Turkey, Pies, Green Beans, Vegetarian & More From Celebrities" at Hufington Post for more on your favourite celebrity's favourite Thanksgiving dishes and recipes. It may help you in choosing one for you.

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Recipe: Sticky Toffee Pudding With Butterscotch Sauce

Source: Funzug

Sticky Toffee Pudding with Butterscotch Sauce

These sticky little puddings will keep for a couple of days wrapped in cling-film in the fridge. Return them to room temperature and make the sauce when you are ready to serve.

Serves: 6

Preparation time: 20 minutes

Cooking time: 40 minutes

You will need:

200g fresh dates, stoned and finely chopped

175g self-raising flour

1 tsp baking soda

1 tsp vanilla essence

1 tbsp Camp coffee essence

100ml milk

75g butter

150g caster sugar

2 eggs

Sifted icing sugar and chopped fresh dates to decorate

[See also: Crunchy blackberry crumble recipe]

For the sauce:

45g butter

8 tbsp soft brown sugar

200ml whipping cream

1 tbsp vanilla essence

Method

1. Pre-heat the oven to 180°C/ 350°F/ gas mark 4, and grease 6 x 175ml moulds or teacups. Pour 175 ml boiling water over the chopped dates and set aside to cool. Sift together the flour and baking soda. Add the vanilla and coffee essences to the milk.

2. Cream together the butter and caster sugar with an electric beater until light and fluffy. Add the eggs, a little at a time, beating well between each addition.

3. Fold in the flour mixture and flavoured milk by hand in alternate batches, then pour in the dates and their soaking liquid. Ladle the mixture into the moulds, then stand them on a baking sheet and bake in the centre of the oven for about 30 minutes, until they are just firm and starting to pull away from the sides of the moulds. Remove the puddings from the oven, turn them out on to a wire rack and leave to cool.

4. To make the sauce, heat the butter in a medium-sized saucepan over a medium heat.  When the butter is bubbling, add the sugar and stir together over heat for about three minutes  until the sugar has dissolved and the liquid is foamy and bubbling. Carefully pour in the cream, then turn down the heat and gently stir together. Boil for a further one to two minutes then add the vanilla essence. Leave to cool slightly.

5. To serve, ladle a spoonful of sauce over the top of each pudding. Decorate with chopped fresh dates and sifted icing sugar, and serve with whipped cream.

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Let us make Apple Tart

Recipe Source/Images: Funzug

Crisp autumn apples... sweet, crumbly pastry... deep,  indulgent filling... the perfect tart is easy as pie.

Serves: 8

Preparation time: 30 minutes, plus 30 minutes chilling time,  Cooking time: 50 minutes

You will need:

9in/23cm fluted flan tin with loose bottom

For the pastry (makes 375g):

190g plain flour

Pinch salt

100g cold butter, plus extra for the top

1 tbsp caster sugar, plus extra for dusting

1 medium egg, beaten with 1 tbsp cold water 

For the filling:

25g butter

1 tsp vanilla bean paste or extract 

3 tbsp caster sugar

4 medium-size Bramley apples, peeled 

For the topping:

3-4 green and red Golden Delicious (or use a single colour)

Softly whipped double cream, to serve 

Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Rub the flour, salt

and butter together to make fine crumbs (or use a processor).

Mix in the sugar, add the egg mix and combine with a knife,

until the mixture clumps together (known as cutting in).

Form into a soft ball with your hands, flatten a little and wrap in cling film.

Chill for around 10 minutes, during which time make the apple purée.

2. Put the butter, vanilla and sugar into a pan and heat gently, to melt the butter.

Thinly slice the peeled Bramley apples straight into the pan, stirring after each apple.

Cover and cook on a low heat for around six minutes, or until the apples are really soft,

stirring once. Whisk to a purée and tip into a bowl to cool.

If you want a smooth purée, use a wand blender.

3. Roll out the pastry on a floured surface, until large enough to line the tin.

Drape over the edges and press into them. Roll the pin over the pastry for a clean edge,

then push it into the flutes. Prick the base with a fork and chill for 20 minutes.

Line the inside with baking paper and a layer of dried beans (they stop the pastry puffing up).

Bake for 20-25 minutes. Turn the oven down to 170°C/325°F/Gas mark 3.

Remove the beans and paper, and bake for a further five minutes.

4. Cut each Golden Delicious apple into four and remove the core.

Divide each piece into around eight thin slices.

Spoon the apple purée into the base and arrange the slices in two

overlapping circles, starting on the outside, then reverse the direction for the

inner circle and add a couple of cut pieces to the centre.

Melt the extra butter and brush over the apples, dust with sugar

and bake for 20-25 minutes, until the apples are tender.

Serve with the cream.

Tip: If the apple slices start to go brown during preparation

(or you want to prepare them in advance),

put into cold water with a squeeze of lemon.

When ready to use, drain and pat dry to remove any excess water.

Delicious alternative:

The pastry can be used for savoury tarts, such as quiches by leaving out the sugar.

Recipe Source

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Stacked Enchiladas | Roasted Vegetable Enchilada Recipe | Two Peas & Their Pod

.... I have ten days left until my due date. I am feeling great and really have no complaints. Ok, maybe a little back pain and a few too many trips to the bathroom, but really nothing major. The nursery is ready and my bag is packed, so we are just waiting for our little guy. I recently made a few meals to put in the freezer for when the baby comes. I am sure we will both be exhausted and not in the mood to cook once our little pea is here. One of my favorite freezer meals that I’ve made are these Stacked Roasted Vegetable Enchiladas.

Read the complete recipe at: Stacked Enchiladas | Roasted Vegetable Enchilada Recipe | Two Peas & Their Pod

Photo Source: Stacked Enchiladas | Roasted Vegetable Enchilada Recipe | Two Peas & Their Pod

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Beef and Vegetable Stir Fry

Main Courses | Serves 4 

• 250g dried medium egg noodles
• Vegitable oil
• 350g steak, thinly sliced
• 2 garlic cloves, peeled and finely sliced
• a thumb-sized piece of fresh ginger, peeled and finely sliced
• 1–2 large fresh red chillies, finely sliced
• 200g peanut shoots or beansprouts
• soy sauce
• sesame oil
• juice of ½ a lime
• 1 large red pepper, deseeded and finely sliced
• a handful of mangetout, finely sliced
• a handful of baby corn, quartered lengthwise
• 6 spring onions, trimmed and finely sliced
• a bunch of fresh coriander, leaves picked and roughly chopped
• cos lettuce leaves, to serve

Cook the egg noodles in boiling salted water until just tender.
Drain, place in a bowl and set aside.
Heat a large wok or a heavy-based frying pan until very hot.
Add a splash of vegetable oil then stir fry the beef slices with the sliced
garlic, ginger and chillies until just cooked. Add the shoots or beansprouts,
a good splash of soy sauce and sesame oil and the lime juice
for the last 30  seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices.
Put the wok back on the heat, add a splash more vegetable oil and all the vegetables.
Stir fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates.
Return the beef and juices to the wok and stir fry until heated through.
Add the coriander and toss until well mixed with the beef.
Arrange on top of the noodles and garnish with a cos lettuce leaf.

Source: Funzug

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Eggs in dinner roll hollows

A few days ago, I shared a simple and easy recipe "Egg Fried Rice", that could be made even by the novices in cooking. Today, I am sharing yet another semi-easy recipe, which could be made with little understanding of operating an oven and its heat controls. 
The eggs in the bread hollows look yummy and are very tasty to eat. All one needs is dinner rolls, eggs and a few other ingredients, easily available in any kitchen and an oven. How to make it is very simple, just follow the follow steps, after making available the needed ingredients:

Ingredients:
Crusty dinner rolls - big enough to hold one complete raw egg white and yolk
One teaspoon cream per dinner roll
Herbs like Chives, parsley and tarragon, duly chopped (one teaspoon per roll)
Salt and pepper to taste
Grated cheese
Method:
Get few dinner rolls, and slice their heads off - take out the crust from the bottom portion, to allow a hole.
Break one egg each for the dinner roll and pour it into the the hole so made. Repeat for each roll.
Sprinkle all ingredients - cheese to be the last topping.
Now bake all the egg filled dinner roll hollows in the oven at 350 degrees for 20-25 minutes. Ensure that the eggs are well set and the bread roll is adequately and crustily toasted.
When done, put the the dinner roll hats on the baking tray and bake for another 5 minutes for the hats be golden crisp.
Now replace the roll hats on the dinner roll hollows and devour one of the tastiest dishes of your life.

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Egg Fried Rice - the easiest dish to make

If you are out of stores and still want to make a palatable dish, then go for Egg Fried Rice - as this is the easiest and least resource -required dish one can make in no time. Here is how you can make it:

Ingredients:

4–6 cups cold cooked rice

2 eggs

2 sliced scallions

1 green or red diced bell pepper

2 tbsp soy sauce

1 tbsp vegetable oil

Method:

Take a large frying pan and heat it over the oven. When very hot, add oil, scallions and the pepper. Stir fry for a couple of minutes till softened.

Add rice and stir-fry about 5 minutes until heated thoroughly.

Push the rice away from the centre of the rice, add the eggs, and stir until scrambled.

Combine all ingredients together – add a little soy sauce and then pour into a dish and devour the steamy aromatic Egg Fried Rice, which I am sure you would in no time.

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Banana Recipe: Banana Smoothies

Bananas are one of my favorite foods because they have so many health benefits. Not only do they give you an energy kick, but they also help settle upset stomachs. In fact, if you want to learn more about the wonderful health benefits of bananas, check out The Bountiful Benefits of Bananas.

I have a great Banana Hangover Shake Recipe that, like the name says, is great for hangovers. It's tasty anytime, though, so totally try it out.

Ready for some more great banana smoothie recipes? There are so many options for you to choose from! And don't feel like you have to strictly stick to the following recipes--make any changes you want to suit your tastes...but, please share your suggestions in the comment section at the bottom of this page. Sharing tasty ideas is always a great thing.
Quick Banana Smoothie Tips

Ice Cubes or Frozen Fruit? 

A lot of smoothie recipes call for ice cubes. Personally, I'm not a fan of adding ice cubes to my smoothies. They are hard on your blender, and they change the smoothie's texture. Instead, I opt for frozen fruit. I buy fruit already frozen, but I also freeze fresh fruit. I love buying fresh bananas and freezing them - it's cheap and easy.

When I freeze bananas, I peel them and cut them in half. Then they go into freezer bags until I'm ready to use them.

That said, I will include a banana smoothie recipe here that calls for ice cubes just for those of you who love it that way!

Milk? 

I usually use soy milk, but smoothies are also good with other kinds of milk. Try cow's milk, rice milk, almond milk, chocolate milk. The choices are countless, and I've used many of them myself.

Sweeteners 

I find fruit pretty sweet on its own, so I rarely add sweeteners myself, but I know a lot of people like to sweeten their smoothies. My favorite addition to a banana smoothie is honey, but vanilla extract works well too. Adventurous? Try a bit of maple syrup!

If you use plain milk, it might be beneficial to use a sweetener. I tend to use vanilla soymilk, so when I go for another milk option, the smoothies are as sweet.

Recipes for One 
You can easily double and triple these recipes to make bigger smoothie batches. 

Basic Banana Smoothie

Ingredients: 

* 1.5 frozen bananas
* 8 ounces milk

Directions: 
Combine ingredients in blender. Blend everything until smooth. You may choose to add more milk to reach desired consistency. (I like mine thick and have been known to add more banana.)

Peanut Butter & Banana Smoothie

This tasty smoothie gets a protein boost by adding peanut butter. Mmm: Peanut butter and bananas! 

Ingredients: 

* 1.5 frozen banana
* 8 ounces of milk (you might want to try almond milk)
* 2 tbs. peanut butter

Directions: 

Combine all ingredients in the blender. Blend until the mixture is smooth. You should see the smoothie mixing from bottom to top without any chunks.

Chocolate Banana Smoothie

Ingredients: 

* 1.5 frozen bananas
* 8 ounces chocolate milk (soy, rice, regular, etc.)

Directions: 
Blend everything together until smoothie is smooth! Want to make it extra special? Throw in some peanut butter. 

Ice Cube Banana Smoothie

Ingredients: 

* 1 fresh banana
* 6 ounces of non-fat milk
* 1 tsp. vanilla or a dab of honey (for sweetness)
* handful of ice cubes 

Directions: 

Break the banana into chunks and place in blender. Add vanilla/honey and icecubes. Pour milk over ingredients, and blend until smooth. If the conisistency is not thick enough, add a few more ice cubes until it reaches desired consistency.

Strawberry Banana Smoothie

Interested in a hint of strawberry in your banana smoothie?

Ingredients: 

* 1 banana (frozen or fresh depending on how thick you want it)
* 1/2 cup frozen strawberries
* 8 ounces milk

Directions: 

Combine everything in blender. Blend until smooth. You may need to adjust the amount of milk you use depending on how thick you want your smoothie.

Drink slowly, allowing your body to absorb the shake.

Source: Funzug

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Smoky Chipotle Parmesan French Fries

This french fry recipe is so flavorful that you really don’t need to dip them in anything. But if you can’t imagine eating fries without a sauce, they’re fabulous with something cool and refreshing, like Raita ........

For details: Smoky Chipotle Parmesan French Fries

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How to Make Chinese Green Tea

Green tea is a wonderful beverage with potential health benefits. But if you're not familiar with a few basic techniques, you can wind up with a tea that's grassy, bitter, or just too strong. Here's how to get a perfect cup of green tea:

Steps 

1. Determine how many cups of green tea you want to make. The original guideline for brewing is one teaspoon (5 ml) of green tea leaves (or pearls) per one cup of water. This will yield one cup of brewed tea. 
2. Measure out the desired amount of green tea leaves (or pearls) and place them in your tea strainer or sieve. 
3. Fill a non-reactive pot or pan (glass or stainless steel) with water and heat it to about 180 °F (80 °C). You can use a candy thermometer to watch the temperature, but if you don't have one, then keep an eye on the water so that it doesn't   boil. 
4. Place the filled tea strainer or sieve into an empty mug. 
5. Pour the heated water into the mug, over the tea leaves. 
6. Steep the tea leaves for 2 - 2 1/2 minutes but not any longer, or else your tea will become bitter.
7. Let your tea cool a few moments and enjoy your perfect cup of green tea. 

Tips 

* Filtered water is especially recommended, especially if your tap water has a distinct taste or smell. 
* You can shorten your preparation time by heating your water in your microwave. 
* A glass coffee press (if you're making more than one cup) or a glass mug (if you're making one cup at a time) will allow the tea to cool quickly, minimizing bitterness. 
* If you drink a lot of green tea, consider installing a hot-water dispenser on your kitchen sink. The temperature is perfect for green tea. 
* To re-use your tea leaves (or pearls) just plunge the tea strainer into a cup of ice water immediately after the steeping process. Depending on the type of tea you're using, you should be able to get at least one additional use of your leaves or pearls. 

Warnings 

* The biggest mistake you can make with green tea is to steep it in water that's too hot. Green, white or silver teas are different from black teas in that they need water that's only about 180° to 185° (80 °C to 85 °C). 
* The second biggest mistake is to steep for too long. Green tea shouldn't be steeped for more than 2 to 2 1/2 minutes. White or silver teas should be steeped for even shorter periods--a minute and a half is usually perfect.

How to Make Chinese Green Tea  

This article details the art of making a cup or pot of green tea using leaves, not bags, by following traditional Chinese methods. Buy some tea, a teapot and some cups. You really don't need to bother with anything else.

Things You'll Need 

* Teapot
* cups
* kettle
* water just under boiling(190°F)
* tea

Steps
Method 1 

1. Put a hand full of tea leaves in the pot.
2. Add warm water. Leave for a minute - Boiling water releases a chemical that make the tea sour.
3. Add some sugar to it (optional, real Chinese tea rarely has sugar added and for only some types)
4. Wait a few minutes, then serve. You will get a few cups of tea.

Method 2 

1. Add a lot of tea into the pot.
2. Add not-quite-boiling water. Leave for a minute and then pour out to wash the leaves.
3. Add more water.
4. Wait about 30 seconds to a minute and then pour to serve.

Tips 

* You will get the same ratio of tea to water whichever method you choose.
* Try to buy good quality tea. It will last longer and have a more pleasant taste. Teas all have different unique tastes. instead of buying just one (because the name sounds good), buy a few (but in smaller quantities).
* Using more tea is a sign of respect to a guest. The more tea you put into the pot, the higher the level of respect.
* Having the spout of the teapot facing anyone is a show of bad manners and disrespect.
* Boiled water is too hot for tender green tea leaves. Pouring boiled water upon the leaves will cause the immediate release of tannins, resulting in a bitter brew.

Warnings 

* Watch out for old, out-of-date tea. Check the tea. Smell it. Look at it and check for dried-out leaves. Taste a piece (but dont taste it if is has been wet and in a container for a long time, or smells completely different from its original scent; if it smells a sickly sweet [rotted]).
* It helps to know how a specific tea will smell before you buy it. If you happen to buy a tea frequently, then you can check at the store if it has gone bad before buying it.
* If you are buying loose leaf tea, make sure you examine what you are putting in the pot. Rarely small objects, such as twigs, foil(depending on the wrapping), or insects can make their way into tea accidentally.

Source: Funzug

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Making crispy and spicy Pakoras

I do not know what Pakoras are known in English, as there is no word for it being a typical snack of Pakistan. Its usage increases in the month of fasting in as every fasting individual likes a rather chilly thing to eat at the end of the long day. Those who can “tolerate” the red chilies, and a rather burning sensation, Pakoras are for them. If you haven’t tasted, do give it a try, you will certainly like it – of course yelling for water at the same time too.

As for me, Pakoras are my favourite in Ramadan – the month of fasting and at fast breaking time, nothing appeals me more than a few dates and lots of Pakoras. Herein under is its simple recipe which even a novice can prepare. Here is how it goes:

Ingredients:

Dal Channa - Gram Pulse or Gram Lintel

• 250 grams Gram Pulse (Daal Channa) powder (we call basin) - I may clarify it here that in some recipes, "basin" is translated as Chickpea Powder, which is incorrect as chickpea and Dal Channa are two different lintels and "basin" is always made from Dal Channa.
• 1 teaspoon salt
• 1 teaspoon Coriander Powder
• 1 teaspoon Chilli Powder
• Half teaspoon baking powder
• Two large sized onions
• 4 green chillies (fresh)
• Oil for deep frying
• Water for mixing chickpeas powder with other ingredients

Tip: The teaspoon quantities are approximate; these may be varied to one’s taste. For starters, these may be considerably reduced.

Method:

• Chop the onions and the fresh green chilies into thin slices and put these in a mixing bowl.
• Add Dal Channa powder (Basin), salt, red chilies, coriander powder and baking soda and mix it well.
• Cover it and leave for 1-2 hours so that onions drip out their water which will add to the mixture naturally.
• Add a little water and make a thick paste of the mixture.
• Put oil in a heavy bottomed frying pan and let it heat up.
• When the oil is adequately heated, with the help of table spoon, put clusters of mixture into the heated oil.
• Fry these till almost golden brown from both sides.
• Take these out in a flat bedded plate with an absorbent paper on it, so that the extra oil on freshly fried Pakoras is absorbed.

Now Pakoras are ready – eat immediately, lest these cool down and become soggy, with tomato ketchup – best would be chilly garlic sauce to add to the taste. But remember; eat these at your own risk as chillies and chilly garlic sauce will make it too hot for you if you are no accustomed to eating hot stuff.

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