flavorful

Juiciest Spatchcocked Turkey

poultry seasoning

black pepper

salt

carrots

onion

celery

Line a large rimmed baking pan with aluminum foil and lightly spray it with nonstick cooking spray.  Very coarsely chop the vegetables and scatter them over the pan.  Set aside.

Place the turkey on a large cutting board, breast side down.  Pat the turkey dry with some paper towels to make it easier to handle. Use a large pair of sharp poultry shears to cut the backbone out of the tukery.  Start at the tail and cut up one side of the back bone, then proceed to the other side. Some bones may be a little tougher to cut through, so you may have to use both hands on the shears.  You can also use a chef knife for this, but I find the shears much safer and easier. (You can discard the backbone or use it to make stock for gravy.)Then flip the turkey over and place both hands firmly in the center of the breast and press down with considerable force to flatten the turkey.  the flatter the better.  It may take a few tries and you&#x27;ll probably hear some bones breaking.  You can also now remove the excess skin around the neck and tail if you like.  Place the turkey on top of the vegetables.

In a medium bowl, whisk the oil, poultry seasoning, pepper, and salt together. Dry the turkey again with a few paper towels then liberally brush the entire turkey (including the inside) with the mixture.  You can even rub some under the skin of the breasts for even more flavor. Then tuck the wings tips under the turkey to keep them from burning.

Preheat the oven to 450°F and allow the turkey to rest at room temperature for about 20 minutes while it preheats.  Cook the turkey for 1 hour to 1 hour and 20 minutes (rotating the pan about halfway through cooking) or until the thickest part of the thigh reaches 165°F (the breast should read about 155°F) when tested with a meat thermometer. The residual heat with continue to cook the bird once it&#x27;s out of the oven, so the temp will rise more even after being taken out.  If you find the turkey starting to burn, you can alwasy reduce the heat a bit or cover the darkest part of it with aluminum foil to keep it from getting too brown. Each turkey and oven is a little different so you may need to make some minor adjustments as it&#x27;s cooking to make sure it&#x27;s cooked completely without drying out.

Allow the turkey to rest for 15 to 20 minutes to allow the juices to redistribute then carve as normal.

Mini wild rice stuffed pumpkins chock full of fall vegetables, pecans, and cranberries. The result: a completely edible stuffed pumpkin bursting with flavor

Mini Wild Rice Stuffed Pumpkins

onion, diced

garlic,

celery, chopped

carrots,

oz mini portobello mushrooms, roughly chopped

oz brussels, stems removed and sliced in half

rosemary

thyme,

sage

wild rice

vegetable stock

pecans

cranberries

Thoroughly clean 8 baby pumpkins. Cut off the tops (save these), remove seeds and innards, and brush inside, outside, and tops with olive oil. Set aside.

In a large, heavy-bottomed pot, cook onion over medium heat until translucent. Add in garlic, celery, carrots, and mushrooms, cooking for 5 minutes.

Stir in brussels, rosemary, thyme, sage, salt, and black pepper and cook for 1 minute, until you can smell the herbs. Add in wild rice, vegetable stock, pecans, and cranberries. Bring it to a boil, then turn heat to a simmer, cover, and cook until the wild rice is plump and al dente (30-35 minutes).

When cooking is complete, preheat oven to 375°F. Carefully spoon rice mixture into prepared mini pumpkins, topping with pumpkin lids.

Place into a Braiser, place a few sprigs of fresh thyme around the pumpkins, and cover with lid. Place in oven, cooking for roughly 45 minutes. Pumpkins are done when they are slightly soft to the touch and golden brown around the edges. Serve immediately.

How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, great meal with family &amp; friends. The BEST EVER fish n chip recipe!

Traditional Homemade British Beer Battered Fish and Chips, with a classic easy batter recipe for crispy, golden fish

flour,

Vegetable Oil

fish

Teaspoons baking powder

Tablespoons Milk

Olive oil

water

Tablespoons of fizzy lager

Calculate potatoes

King Edwards, Desiree,Maris Piper all good potatoes for chips

Salt and Malt Brown Vinegar for serving.

If you are using frozen fish, defrost it....

If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.

Check over your fish for any bones. If...

Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.

Mix your flour and salt and pepper well...

Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.

Make up the batter. Add all the ingredients...

Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!

Peel and cut the potatoes into chip shapes,...

Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.

The potatoes need to be as dry as...

The potatoes need to be as dry as possible before frying to get them crispy.

Carefully place the chips into the fryer /...

Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.

Take them out of the pan and place...

Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.

TIP: If you don't have a thermometer, drop...

TIP: If you don't have a thermometer, drop a bit of batter or end of a chip in and

and see if it sizzles to the surface.

Add the fizzy beer or fizzy water to...

Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.

Increase your oil heat to 180C / 350F...

Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it's cooked.

We will cook 1 or 2 pieces of...

We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.

Place on the kitchen paper then keep warm...

Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.

When you've finished cooking the fish, scoop out...

When you've finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.

Return the chips back to the fryer and...

Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.

Serve whilst still hot and crispy. Sprinkle some...

Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!

Best Pound Cake recipe, buttery, flavorful, moist cake|Simple &amp; Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.

Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.

g Plain / All purpose flour (sieved)

Teaspoon salt

175 g butter

g sugar

Cup Milk

Large eggs (lightly beaten)

& 1/2 Teaspoons Vanilla Extract

Heat oven to 170c,  325F. Grease and line...

Heat oven to 170c,  325F. Grease and line your baking tin.

Get all your ingredients ready, i.e sieve the...

Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming...

Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Slowly add the beaten eggs to the mixer,...

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the...

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

Transfer the cake mixture to the greased and...

Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.

*** Please do test if the cake is...

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Have a cup of tea!

When the cake is done, take it out...

When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

Quick and Flavorful Chicken Noodle Soup

chicken breasts

pepper

olive oil

white onion, diced

celery,

(32-ounce) cartons unsalted chicken stock

Worcestershire sauce

Better Than Bouillon Roasted Chicken Base

bay leaf

egg noodles

lemon

parsley,

Trim the chicken breast of fat and gristle and then cut into 1/2-inch cubes.  Add salt and pepper and mix to combine.

In a large stock pot or enamel coated dutch oven, heat the oil over medium-high heat. Once the oil is hot, add the chicken. Cook for 3 to 5 minutes, stirring only a few times, to brown the chicken.  Use a slotted spoon to remove the chicken to another bowl.  Set aside.

Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Add additional oil if necessary. Cook, stirring occasionally, for 5 to 7 minutes or until the onions starts to turn translucent.  Add the garlic and cook for 1 additional minute.

Add the chicken stock, Worcestershire, chicken base, and bay leaf. Stir well. Cook until boiling. Once boiling, add the noodles and return the chicken (and any juice that may have accumulated in the bowl). Stir well, and reduce the heat to a low boil.

Cook, stirring occasionally, until the pasta is done. Exact times will vary, so check the pasta package for times.  Right before serving, remove the bay leaf, add the lemon juice, and stir well. Garnish with parsley, if desired.

Rich, delicious ramen soup with pan-seared tofu

Vegan Noodle House Ramen with Tofu

onion small, yellow or half of a large onion

red miso

white miso

TBSP sambal oelek

garlic

ginger

mirin

TBSP toasted sesame oil

sriracha (optional)

TBSP Earth Balance (for pan-searing tofu)

no-chicken better than bouillon vegetarian base

almond milk (Not Vanilla)

9.5 oz ramen noodles (one

scallions (optional)

oz mushrooms

scallions

Thai basil (more

TBSPs french's fried onions (optional, these are not gluten free)

jalapeño

bok choy, baby bok choy broccoli

MISO BASE: Make the miso base by blending all Miso Base ingredients in a food processor. You will have leftover miso paste to make this decadent ramen again. You can freeze half of the miso base or keep it in the fridge.

Press the tofu, you can leave it in the press while you do the next steps.

Carefully, thinly slice the dried mushrooms, if you bought pre-sliced, you can do a light chop on them if you&#x27;d like.

Make the broth base (add 4 cups hot water to 1 TBSP + 1 teaspoon no-chicken better than bouillon vegetarian base).

In a 4 quart pot combine the broth and sliced shitake mushrooms, let simmer. If using bok choy, slice off celery-like bottoms and add to the pot. Set bok choy leaves aside, you will add them at the end.

TOFU: After pressing as much moisture as you can out of the tofu using paper towels or a tofu press, cut tofu into cubes. Heat the earth balance in a pan on medium-high heat and start pan-frying the tofu. Once the tofu has browned, add 1/4 cup of the spicy miso paste, coating the tofu and pan-searing some more to get a nice golden color. Leave in the hot pan while you finish the broth and make the noodles.

Place 1/2 to 2/3 cup miso paste into a very fine sieve. You can do this all at once or in two rounds. Lower the sieve half-way into the simmering broth and use a spoon to press and dissolve the paste into the soup. Discard the “solids” remaining in the sieve. Then add almond milk to the miso broth pot. You do not want to add the Miso Base directly into the soup, it would be gritty or chunky.

NOODLES: Make the noodles according to package instructions, I&#x27;ve noticed the noodles take 6 minutes instead of 4, possibly because I am at a high altitude. While the noodles are cooking, add the bok choy leaves to the pot with the broth.

TO SERVE: Place noodles in bowls and then add broth, top with your choice of scallions, French&#x27;s onions, Thai basil, cilantro, roasted broccoli or bok choy leaves and tofu. Garnish with a few drops of toasted sesame oil or sriracha if desired.

This finger-licking village style fish curry recipe is a definite treat for one who craves for a spicy home food that can be enjoyed with different main dishes from breakfast to dinner. The fish curry can be stored and served for two days. And the best part is that the taste of the fish curry gets even more tastier when it gets old.

Village Style Fish Curry

½ kg Fish,

250 gm Shallots, finely chopped

Tomato, medium size, chopped

Garlic, slit

Chili powder

Coriander powder

½ tsp Turmeric

Tamarind, lemon size, juice extract

Pepper powder

tsp Salt, adjust as needed

Mustard seed

½ tsp Fenugreek seed

Sesame oil

spring Curry leaves

Coriander/cilantro leaves – to garnish

Water

Turmeric powder

Salt

Marinate the cleaned fish pieces with the ingredients...

Marinate the cleaned fish pieces with the ingredients in the marination list mentioned above and set them aside for 15 minutes

In a pan add oil and let it...

In a pan add oil and let it heat in a medium flame

Add mustard, fenugreek seeds, and curry leaves, let...

Add mustard, fenugreek seeds, and curry leaves, let it splutter

Add dry red chili, onions, garlic and saute...

Add dry red chili, onions, garlic and saute until it turns translucent

Now add chopped tomatoes and saute until it...

Now add chopped tomatoes and saute until it becomes mushy and then add chili, coriander, turmeric powder, salt and combine them nicely

Pour the diluted tamarind water into the above...

Pour the diluted tamarind water into the above mixture and mix everything well

Now pour water and combine everything well well

Close the pan and allow it to boil...

Close the pan and allow it to boil for about 10 minutes

Open the lid and add the marinated fish...

Open the lid and add the marinated fish pieces and allow it to boil for 5 minutes

Add pepper powder, coriander leaves, curry leaves and...

Add pepper powder, coriander leaves, curry leaves and give it a good mix

Simmer the stove to low medium heat and...

Simmer the stove to low medium heat and allow the gravy to turn reddish-brown in color. Switch off the stove

Serve the village-style fish curry warm with rice,...

Serve the village-style fish curry warm with rice, dosa, idli, idiyappam, puttu or the dishes alike

https://www.youtube.com/watch?v=3SwpirFLyKQ

Yes, anyone can make this best spicy village style fish curry or Kezhuthi Meen Kuzhambu. Here in this video, we have step by step instructions for you to try and enjoy. Subscribe for more such videos.

About Spicy Fish Curry:
This spicy Village style fish curry or Meen Kuzhambu recipe without coconut is a traditional Tamil recipe from the state of Tamilnadu and made of fresh sea or dam fishes(we used catfish/Kezhuthi meen) with different spices well known for everyone. The combination of the spices and rightly cooked fresh fish gives a great flavor and taste and it is mainly served with rice and similar main dishes. This finger-licking spicy village style fish curry recipe is a definite treat for one who craves spicy traditional and authentic home food that can be enjoyed with different main dishes from breakfast to dinner. This Village style fish curry can be stored and served for two days. And the best part is that the taste of the fish curry gets even tastier when it gets old.

What to expect in this video?
0:00 Introduction
0:11 Marination
0:42 Preparation of Village Style Fish Curry
4:27 Final output
4:44 Side notes

Where to find full written recipe?
Here at https://vegveganmeat.com/village-style-fish-curry-delicious-and-tasty-side-dish-recipe/

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Top 34 flavorful recipes from across the web

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Top 34 flavorful recipes from across the web

The most viewed flavorful recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Juiciest Spatchcocked Turkey

Mini Wild Rice Stuffed Pumpkins

Traditional Homemade British Beer B...

Homemade Vanilla Pound, Loaf Cake, ...

Quick and Flavorful Chicken Noodle ...

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The most viewed flavorful recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine