奖励已发 Baked Angle Hair with Eggplant and Turkey Sausage 1/3 cup plus 1/4 cup extra-virgin olive oil 4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes Salt and freshly ground black pepper 1 tablespoon minced garlic 1 pound mild Italian turkey sausage, casings removed 1/3 cup dry red wine 3 cups marinara sauce 1 teaspoon dried crushed red pepper flakes 8 ounces angel hair pasta 1 pound mozzarella, diced 1 cup freshly grated Parmesan 1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic. Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine. Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape. Baked Turkey Cheese Pie 和上面一样把pastry sheet 杆平后，放在烤pie的烤盘里面，做成pie底。 火鸡馅加 2 tsp 姜粉，蒜粉，花椒粉，盐，1tsp 糖，1tsp 鸡精，（喜欢辣的可以加一勺辣椒粉）调味，搅拌，然后放锅里，抄熟。 把抄好的馅放在做好的pie底里面，放烤箱375F 大概20分钟，拿出来撒上擦成丝的mozzarella，放回烤箱继续15分钟，如果cheese颜色没有变成焦焦黄黄的颜色的话，可以调成broil 烤上5分钟的样子。
奖励已发 第一次贴图，大家扔转从轻啊。不过希望斑竹的金币狠狠地砸哦。 这道菜是以前做的，不是为了感恩节。老公爱吃turkey，又要健康，所以买了turkey brest代替整鸡。这样做出来的火鸡肉很嫩，蔬菜更好吃（稍微有点油腻）。 做法如下： turky breast---1 bag (8-10pounds) 1.melt half butter bar in microwave, mix with 2 tbspoon miced garlic and coat turkey. 2.Cut vetegables into pieces, (I used potato, celery, carrot), mix with 1 cup water, 1 can chicken broth, some salt and black pepper. 3.set oven 325F ,cover turkey with Aluminum foil and cook for 1 and 3/4 hours, then take the cover off, continue cook 1 hour.
CARVING IT UP Don't carve the turkey as soon as it comes out of the oven — you'll lose all the terrific juices. Instead, put it on the counter, away from drafts, and let it "rest" for 20 to 30 minutes. During this time, the turkey's juices, which will have come to the surface during roasting, will settle back into the meat, and the turkey will be easier to carve (not to mention juicier and even more delicious). Resting the bird also gives you some time — and oven space — to cook or reheat other food.
Cranberry Glazed Baby Carrots
1 lb. fresh baby carrots 1/2 cup jellied cranberry sauce 1/4 cup light brown sugar 2 Tbsp butter or margarine
Boil carrots until crisp-tender, about 8 to 10 minutes. Drain and set aside.
Place cranberry sauce, brown sugar, and margarine in a saucepan over medium-high heat and simmer about 2 minutes or until mixture is smooth and sugar is dissolved.
Add carrots and cook 5 minutes longer.
Servings: 12 Crunchy Bread Dressing with Bacon and Leeks
If you prefer a moist dressing or if the bread is particularly dense, add a bit more stock.
1-lb. loaf rustic country bread, cut into 1/2-inch pieces 8 thick-cut bacon slices, about 8 oz. total, cut into 1/4-inch dice 2 Tbs. unsalted butter 3 leeks, white portion only, halved lengthwise, sliced crosswise into 1/4-inch-thick slices and rinsed well 2 carrots, peeled and cut into 1/4-inch dice 1 garlic clove, minced Salt and freshly ground pepper, to taste 1 cup turkey or chicken stock, plus more as needed 1 cup milk 1 tsp. chopped fresh thyme 1 cup chopped green onions, green portion only
Preheat an oven to 375ºF. Butter a 13-by-9-inch baking dish. Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside. In a large fry pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. In another large fry pan over medium heat, melt the butter. Add the leeks, carrots and garlic and sauté, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper.
In a large bowl, combine the bread, bacon, the leek mixture, the 1 cup stock, milk, thyme, green onions, salt and pepper and stir gently to mix. If the dressing seems dry, add more stock as needed. Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. Serves 10 to 12.
If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lbs. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lbs., add 1 hour to the total roasting time. Sweet Potato Puree
Look for sweet potatoes that have dark brownish-orange skin and a bright orange interior, sometimes labeled "yams" at the supermarket. Their flesh is naturally moist and sweet when cooked and pureed.
Ingredients 4 lb. orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes 2 tsp. coarse salt, plus more, to taste 1 1/4 cups half-and-half 1/4 cup maple syrup 5 Tbs. unsalted butter Freshly ground white pepper, to taste
In a large saucepan over medium heat, combine the sweet potatoes, the 2 tsp. salt and water to cover the potatoes by 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain in a colander and transfer to a large bowl. Using a potato masher, mash the sweet potatoes well. In a small saucepan over medium heat, warm the half-and-half and maple syrup until hot. Remove from the heat.
Add 4 Tbs. (1/2 stick) of the butter to the sweet potatoes, and then slowly pour in the hot half-and-half mixture while stirring with a wooden spoon. Continue to stir until the potatoes are light and creamy. Season with salt and white pepper. Transfer the sweet potatoes to a warmed serving bowl and top with the remaining 1 Tbs. butter. Serve immediately. Serves 8 to 11
[此贴子已经被作者于2006-12-1 11:06:28编辑过]
[此贴子已经被作者于2006-11-27 0:33:01编辑过]
挖塞, 这个难度好大, 我一般都是用鸡来代替火鸡的.
哇，山药要去哪里买啊 建议降低难度吧
4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage, casings removed
1/3 cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella, diced
1 cup freshly grated Parmesan
1 (17 1/4-ounce) package frozen puff pastry (2 sheets), thawed Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Saute the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and saute until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.
Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine. Preheat the oven to 375 degrees F. Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.
[此贴子已经被ccnbbc于2006-11-18 0:19:02编辑过]
[此贴子已经被作者于2006-11-18 0:14:14编辑过]
1.melt half butter bar in microwave, mix with 2 tbspoon miced garlic and coat turkey.
2.Cut vetegables into pieces, (I used potato, celery, carrot), mix with 1 cup water, 1 can chicken broth, some salt and black pepper.
3.set oven 325F ,cover turkey with Aluminum foil and cook for 1 and 3/4 hours, then take the cover off, continue cook 1 hour.
[此贴子已经被ccnbbc于2006-11-18 11:22:56编辑过]
先报名下期的山药
跳跳，唉，我最近都不能挣钱了，火鸡不会烤，山药不爱吃。
因为老公和他妹妹真正感恩节的时候都要上班，所以不能去他妈家吃饭了。於是决定自己提前在11/11/2006那天过了，是星期六，只请了一个朋友两口子来加上我们家三口人，总共5个人
本来应该多照点相，可是一招待客人就忘记了
只有几张照片
先说这火鸡，老公说Butterball比honeysuckle的好，因为Butterball用奶油什么的处理过，其实用奶油处理的有什么好的, 实在是想不明白。火鸡化了两天才化开 不想买大的火鸡，只买了一个10磅半的小火鸡，那天吃了一些，给老公他妈送了一些，直到今天，全家还在吃left over
火鸡旁边的锅里是在做stuffings，然后都塞进火鸡屁股里了，前面的脖子里面也塞进一些
火鸡虽然没有什么好吃的，开始就是凑这个热闹
STUFFING里面有芹菜，胡萝卜，洋葱，还有面包切成小块，poultry seasoning放在锅里和奶油炒一会，然后就塞进火鸡屁股里烤，很简单的 火鸡前面塞的stuffings 这个是特殊的stuffings，里面放干贝了
这个是火鸡后屁股那里放的正常stuffings。 装的满满的，还有特殊的针给缝上
书上说每一磅烤多长时间，忘记了，我们好像烤了有4个小时
Dining room看起来暗，主要是墙壁纸很暗，一直没有舍得花钱把它拿掉，拿掉后，Dining room颜色应该会亮一些
火鸡烤出来就这样，还有peas, corn, mashed potatos，忘记照了
没有了就这些照片了
[此贴子已经被ccnbbc于2006-11-18 22:11:27编辑过]
我上只鸭子行吗?
[此贴子已经被ccnbbc于2006-11-19 15:39:13编辑过]
[此贴子已经被作者于2006-11-19 1:28:29编辑过]
以下是引用囡囡在2006-11-18 6:13:00的发言：
先报名下期的山药
以下是引用小猴子我跳跳跳在2006-11-18 4:03:00的发言：
跳跳，唉，我最近都不能挣钱了，火鸡不会烤，山药不爱吃。
嗯，典型的肉食动物。 小声说一声，我圣诞节期间来发帖子哈，嘻嘻嘻。
吗呀..跳跳你的题目都好难哦..我下次再来.
以下是引用dididi在2006-11-20 10:41:00的发言：
吗呀..跳跳你的题目都好难哦..我下次再来.
我正在卤火鸡呢！成功的话再发上来
我正在卤火鸡呢！成功的话再发上来
照片拍得不好，厚着脸皮说。。。味道还是不错的
我刚才说少了两个字 - 翅膀
火鸡太大只了，锅子装不下，只能卤火鸡翅膀
做法很简单，大家不妨 试试！
先在火鸡翅上 抹上五香粉和盐 (多少视个人喜好)，腌个半小时。
把锅子烧热后，浇上2-3大匙油，和2-3匙糖，然后把火调低，把糖煮至暗红色。
然后放姜片 (6-7片)，蒜一大粒(切碎)，葱[shallot]一大粒(切碎)入糖内，炒香(也是炒至红色)。
然后加入火鸡翅(2只)，随便炒两下，炒香后再加水淹至80%高。
水沸腾后把火调至最低，卤两小时，直至卤汁又浓又稠为止。
期间可以加入香菇三两朵，青葱，胡椒粉，五香粉，盐，糖 调味(全视个人喜好)
-完-
另一角度
顺便送上今天中午折腾出来的 Chocolate Citrus Biscotti
方子来自于food network
Smell of Festives
[此贴子已经被作者于2006-11-21 13:32:12编辑过]
做法很简单，大家不妨 试试！
先在火鸡翅上 抹上五香粉和盐 (多少视个人喜好)，腌个半小时。
把锅子烧热后，浇上2-3大匙油，和2-3匙糖，然后把火调低，把糖煮至暗红色。
然后放姜片 (6-7片)，蒜一大粒(切碎)，葱[shallot]一大粒(切碎)入糖内，炒香(也是炒至红色)。
然后加入火鸡翅(2只)，随便炒两下，炒香后再加水淹至80%高。
水沸腾后把火调至最低，卤两小时，直至卤汁又浓又稠为止。
期间可以加入香菇三两朵，青葱，胡椒粉，五香粉，盐，糖 调味(全视个人喜好)
-完-
啃啃, 我帮你加到照片那楼了.
[此贴子已经被ccnbbc于2006-11-21 13:15:49编辑过]
Don't carve the turkey as soon as it comes out of the oven — you'll lose all the terrific juices. Instead, put it on the counter, away from drafts, and let it "rest" for 20 to 30 minutes. During this time, the turkey's juices, which will have come to the surface during roasting, will settle back into the meat, and the turkey will be easier to carve (not to mention juicier and even more delicious). Resting the bird also gives you some time — and oven space — to cook or reheat other food.
Cranberry Glazed Baby Carrots
1 lb. fresh baby carrots
1/2 cup jellied cranberry sauce
1/4 cup light brown sugar
2 Tbsp butter or margarine
Boil carrots until crisp-tender, about 8 to 10 minutes. Drain and set aside.
Place cranberry sauce, brown sugar, and margarine in a saucepan over medium-high heat and simmer about 2 minutes or until mixture is smooth and sugar is dissolved.
Add carrots and cook 5 minutes longer.
Servings: 12 Crunchy Bread Dressing with Bacon and Leeks
If you prefer a moist dressing or if the bread is particularly dense, add a bit more stock.
1-lb. loaf rustic country bread, cut into 1/2-inch pieces
8 thick-cut bacon slices, about 8 oz. total, cut into 1/4-inch dice
2 Tbs. unsalted butter
3 leeks, white portion only, halved lengthwise, sliced crosswise into 1/4-inch-thick slices and rinsed well
2 carrots, peeled and cut into 1/4-inch dice
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 cup turkey or chicken stock, plus more as needed
1 cup milk
1 tsp. chopped fresh thyme
1 cup chopped green onions, green portion only
Preheat an oven to 375ºF. Butter a 13-by-9-inch baking dish. Spread the bread out on a baking sheet and toast in the oven until lightly golden, 15 to 20 minutes. Set aside. In a large fry pan over medium heat, fry the bacon, stirring occasionally, until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. In another large fry pan over medium heat, melt the butter. Add the leeks, carrots and garlic and sauté, stirring occasionally, until tender, 5 to 7 minutes. Season with salt and pepper.
In a large bowl, combine the bread, bacon, the leek mixture, the 1 cup stock, milk, thyme, green onions, salt and pepper and stir gently to mix. If the dressing seems dry, add more stock as needed. Transfer the dressing to the prepared baking dish and bake until crispy and golden, about 1 hour. Serves 10 to 12.
If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lbs. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lbs., add 1 hour to the total roasting time. Sweet Potato Puree
Look for sweet potatoes that have dark brownish-orange skin and a bright orange interior, sometimes labeled "yams" at the supermarket. Their flesh is naturally moist and sweet when cooked and pureed.
Ingredients
4 lb. orange-fleshed sweet potatoes, peeled and cut into 1-inch cubes
2 tsp. coarse salt, plus more, to taste
1 1/4 cups half-and-half
1/4 cup maple syrup
5 Tbs. unsalted butter
Freshly ground white pepper, to taste
In a large saucepan over medium heat, combine the sweet potatoes, the 2 tsp. salt and water to cover the potatoes by 2 inches. Bring to a boil and cook until the potatoes are tender when pierced with a knife, about 20 minutes. Drain in a colander and transfer to a large bowl. Using a potato masher, mash the sweet potatoes well. In a small saucepan over medium heat, warm the half-and-half and maple syrup until hot. Remove from the heat.
Add 4 Tbs. (1/2 stick) of the butter to the sweet potatoes, and then slowly pour in the hot half-and-half mixture while stirring with a wooden spoon. Continue to stir until the potatoes are light and creamy. Season with salt and white pepper. Transfer the sweet potatoes to a warmed serving bowl and top with the remaining 1 Tbs. butter. Serve immediately. Serves 8 to 11
囡囡MM填在火鸡肚子里的糯米是直接泡段时间就填进去的么？不用再做别的处理了吧？
[此贴子已经被ccnbbc于2006-11-21 23:45:19编辑过]
火鸡排看着真不错
[此贴子已经被ccnbbc于2006-11-22 10:45:27编辑过]
用铝箔包起来烤吗？只包鸡胸、鸡腿鸡翅？还是那都不用包？ 如果只是腿和翅膀应该锡盘就可以了吧～～
[此贴子已经被ccnbbc于2006-11-22 12:06:29编辑过]
以下是引用兜一圈在2006-11-21 23:24:00的发言：
火鸡排看着真不错
谢谢！偶激动啊，又加分了
俺们家人丁不旺，整一个火鸡肯定不知道吃到猴年马月。那天在Walmart看见火鸡肉排，好歹也是火鸡，就买来做了芝麻火鸡排。 这个看起来真诱人啊。等感恩节过了，我也试试看这个。
我的做法： （1）火鸡翅解冻。 （2）将肉剔下。（骨头我没丢，后来还派用场的。） （3）准备腌料，我用的是teriyaki和少许盐、糖，少许料酒，两个干辣椒，几个茴香。然后把鸡肉放入，置于冰箱腌上一夜。 （4）然后就将火鸡送进预热400F的烤箱烤上15-20分钟。我是每五六分钟翻一下，刷点腌料上去。 腌了一夜，肉很入味。肉有点嚼劲，很香。
2、火鸡焗意粉 我的做法： （1）火鸡肉切小块,上热油锅炒熟。因为已经腌过，所以基本不怎么需要放调味料。 （2）洋葱切细条,两片柠檬切丝，蒜瓣切末，西红柿去皮切丁。（西红柿烫一下就很容易去皮了） （3）开中火,洋葱、柠檬下锅炒香,加剁碎的蒜末。 放入蘑菇继续翻炒, 出香味儿后倒入西红柿。 略炒后加水和少许盐，转中小火略煮。 （4） 另烧一锅水，水开后放入意粉，用中大火煮五分钟至意粉变软。 （5）意粉捞出，滤去水分，加cheese和少许butter，1/4cup牛奶，拌匀。 （6）将意粉加到另一锅煮好的酱汁中， 将准备好的鸡肉放入锅中。 （7）将混合好的意粉转到烤盘或者焗烤锅中,上面再铺上一层cheese。 （8）用锡箔纸盖住,放入烤箱中烤15到20分钟即可.
（3）火鸡汤面 前面的火鸡骨我没有丢，留着今天中午自己做了顿午饭，我简直葛朗台啊。
[此贴子已经被ccnbbc于2006-11-23 1:03:18编辑过]
整鸡太大个，吃不完，就买了一对鸡翅意思一下啦。
[此贴子已经被作者于2006-11-23 9:53:39编辑过]
汗。。。。前两天鱼的没赶上，豆子的做了豆角，火鸡不会做，山药还从来没吃过。。。。。
嘿嘿欧滴懒人火鸡这会正在温暖的烤箱里TAN呢
以下是引用飘飘女在2006-11-23 11:42:00的发言：
嘿嘿欧滴懒人火鸡这会正在温暖的烤箱里TAN呢
[此贴子已经被ccnbbc于2006-11-23 18:02:38编辑过]
馋人
以下是引用飘飘女在2006-11-23 17:53:00的发言：
馋人
谢谢奖励
[此贴子已经被ccnbbc于2006-11-24 0:07:13编辑过]
[此贴子已经被ccnbbc于2006-11-24 0:07:47编辑过]
有精神鼓励奖么？嘿嘿
[此贴子已经被ccnbbc于2006-11-24 0:08:18编辑过]
做饭是从文学城学来的。如下:
放在冷藏室解冻需要三至四天时间。四天后，选一个大锅，放水，水的用量以浸没整只火鸡为准，加半杯红糖大半杯盐一杯黄酒 ，还有八角桂皮花椒葱姜和一个卤味包，烧开，放一边待凉。火鸡洗干净，别忘了把肚子里的东西全都拿出来，然后把火鸡浸到已凉至室温的卤汁里，放回冰箱。泡两天。烤前我把火鸡从卤汁里拿出来，把卤汁烧滚，然后淋在火鸡皮上，还有内腔。这样火鸡皮就紧缩起来，烤的时候皮就会很脆，肉也不会柴，挺JUICY的。然后用纸把火鸡皮上的多余水分吸干。用小锅把BUTTER融化，再用小刷子把BUTTER刷到火鸡上。 感恩节上午，把火鸡拿出来，用纸巾拍干，然后在室温晾一小时。刷一层溶化的butter，翅尖用锡纸包起来，腿用棉线绑上，烤！450F先烤30分钟，然后转到350F再烤大概2.5小时。样处理过的火鸡吃起来很象中式烤鸡, 鸡肉很有味道。因为浸了卤汁的缘故，尽管烤了三个小时可肉一点都不柴。
[此贴子已经被ccnbbc于2006-11-24 1:56:47编辑过]
[此贴子已经被ccnbbc于2006-11-24 13:42:28编辑过]
[此贴子已经被ccnbbc于2006-11-24 13:43:15编辑过]
三个奖励已发 整鸡太大个，吃不完，就买了一对鸡翅意思一下啦。
这个鸡翅看着好诱人啊
7.最后上一张女儿和火鸡的合影。感恩节那天正好是她百天，可惜还是没有这只火鸡重
[此贴子已经被ccnbbc于2006-11-24 23:57:14编辑过]
[此贴子已经被ccnbbc于2006-11-24 23:56:37编辑过]
奖励已发
parrot妹妹的宝宝好可爱呀~~~~~~~~~~~~~
[此贴子已经被ccnbbc于2006-11-25 22:52:59编辑过]
[此贴子已经被ccnbbc于2006-11-26 1:38:46编辑过]
火鸡肚子里面塞满了已经半熟的糯米饭～～
[此贴子已经被ccnbbc于2006-11-26 19:28:17编辑过]
[此贴子已经被ccnbbc于2006-11-26 19:29:38编辑过]
随便拍的，整个晚餐只有一只烤鸡，还用电饭锅烫了点蔬菜胡乱做了个土豆泥
[此贴子已经被ccnbbc于2006-11-26 21:24:49编辑过]
上个周末买得火鸡，10磅，买了以后在私房考古，选了一种烤鸭子的方法烤火鸡 先在冰箱里化冻两天，然后用椒盐腌了两天 拿出来过开水，然后风干一晚，第二天，先包着铝箔，350度烤3h，保证烤熟，然后撕开铝箔烤1h，每隔15min刷黄油和蜂蜜。 考出来批很脆，准备下次拿这个方子烤鸭子。 吃完肉后，用火鸡的骨架熬了一大锅汤，味道也很好。
[此贴子已经被ccnbbc于2006-11-26 21:57:59编辑过]
[此贴子已经被ccnbbc于2006-11-27 0:32:00编辑过]