So as we approach the time that Tom Turkey tries to get away and we eagerly chase this turkey to get him on our festive tables let’s take a moment to remember some of the finer points of preparing!(Talk about a run-on sentence! eish) First things first how do you know you have taken the appropriate time to thaw your turkey? Here is a guide: Turkey Size Thaw in Refrigerator Thaw in Cold Water 4 to 12 lbs. 1 to 3 days 2 to 6 hours 12 to 16 lbs. 3 to 4 days 6 to 8 hours 16 to 20 lbs. 4 to 5 days 8 to 10 hours…
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INGREDIENTS 2 tablespoons olive oil 2 large onions, cut into 1/8-inch-thick slices 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1/3 cup canned beef broth 1/2 cup purchased barbecue sauce 1 1/2 tablespoons apple cider vinegar or white vinegar PREPARATION Heat oil in a large skillet over medium-high heat. Add onions, salt, and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce, and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. Note: Can be made 1 day ahead. Cover; chill. Rewarm before serving.
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My family likes this Tuna dish as a quick casserole. … ok, SOME of the family. Let’s see, what will we need here … ah yes … What you’ll need 1 1/2 quart casserole dish 1 bag (12 ounces) egg noodles (wide noodles make this a tad more noddely. Hmm is that a word??) 1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup 1/2 cup milk 1 tablespoon butter 1/4 tsp garlic powder 2 cans (6 ounces) solid white albacore tuna 2 cups shredded cheddar cheese 1/4 cup grated parmesan cheese Now to put it all together First… Bring water to a boil Add the bag of egg noodles…
