42589 classic roast make ahead Recipes

stalk celery, roasting chickens, dried thyme, salt, butter, softened, divided, onion, quartered

whole roasting chicken, unsalted butter, softened, minced fresh thyme, paprika, ground coriander, extra-virgin olive oil, salt, freshly ground black pepper, garlic cloves, minced, shallots, peeled and halved, fresh thyme sprigs, lemon, quartered

extra-virgin olive oil, sliced onions, balsamic vinegar, currants, salt, freshly ground pepper, baguette, creamy goat cheese, preferably reduced-fat, olivada (black olive spread), roasted red peppers, drained and sliced, arugula leaves, make ahead tip : the onion jam (step 1) can be prepared ahead and refrigerated for up to 4 days.

shredded coleslaw mix, green onion, sliced with tops, roasted sunflower seeds, cashew halves, almonds, oriental-flavor instant ramen noodles , reserve seasoning packet, grated carrot, apple, with peels, diced, sweetened cranberries, seedless cucumber, quartered, peels on, sugar snap pea, trimmed and halved, radicchio, for color (optional), grilled chicken breasts, 1/2 per person (optional), seasoning packet from soup, canola oil, sugar, cider vinegar or 1/2 cup rice wine vinegar or 1/2 cup white vinegar

all-purpose flour, salt, chilled unsalted butter , cut into pieces, chilled water, unsalted butter, scallions, finely chopped, fresh spinach, washed, roast ham, chopped, sharp cheddar cheese, grated, eggs, milk, salt & freshly ground black pepper

classic omelet, this makes an omelet for 1., eggs, water, salt, pepper, butter

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

pan drippings from classic roast turkey, dry white wine (such as sauvignon blanc), low-sodium chicken broth, kosher salt and pepper, reserved roasted vegetables from the roasting pan

fully cooked ready to serve pork roast ( that you had the day before or two days before that hasn tsp been heated for the second round..mea......., red potatoes peeled /or 1 can of ready to use potatoes, carrots sliced /or 1 small can of carrots, roux ( or make your own ), water

green anaheim chilies , roasted and peeled, leave stems on, cheddar cheese, cut into sticks (or monterey jack), eggs, separated, water, flour, salt, salsa (optional)

turkey (fresh prime - 15-20lb., maple leaf), carrots, coarsely chopped, celery, stalks coarsely chopped, onions, coarsely chopped, butter, softened, fresh sage, finely chopped, fresh thyme, finely chopped, salt, pepper, turkey stock (and fat from roasted turkey), all-purpose flour

olive oil, green pepper, very finely chopped, leek, very finely chopped, carrot, very finely chopped, onion, very finely chopped, celery rib, very finely chopped, mushrooms, very finely diced, egg, lightly beaten, sharp cheddar cheese, grated, dried breadcrumbs

table salt, fresh turkey , rinsed thoroughly, giblets and neck reserved for gravy, if making, unsalted butter, melted

classic cranberry nut bread, flour, sugar, baking powder, salt, baking soda, orange juice, grated orange peel, shortening, egg, well beaten, fresh or frozen cranberries, coarsely chopped, chopped nuts, preheat oven to 350of. grease a 9 x 5-inch loaf pan., mix together flour , sugar, baking powder, salt and baking soda in a medium mixing bowl. stir in orange juice, orange peel, shortening and egg. mix until well blended. stir in cranberries and nuts. spread evenly in loaf pan., bake for 55 minutes or until a toothpick inserted in the center comes out clean. cool on a rack for 15 minutes. remove from pan; cool completely. wrap and store overnight. makes 1 loaf (16 slices).

cooked boneless beef roast, cubed (use leftovers ), condensed vegetable soup, water

roasting chicken, preferably organic or amish olive oil, favorite dry spice-rub recipe, divided, kosher salt and freshly ground black pepper, beer