Index of Recipes.
1: Substitute 1 cup of apple sauce for 1 cup of oil in your baking. Works good for my carrot cake recipe.
2: One orange produces approximately 3 tablespoons of juice. Heat in microwave for 30 seconds for easier juicing. The same goes for lemons and limes.
3 It helps to use rubber gloves when working with habanero chilies because they are very hot. If you don't use gloves, be careful not to touch the veins and seeds of the chilies, and wash your hands afterwards. Don't touch your face or your eyes while chopping the chilies. If you don't have gloves rub butter or margarine thoroughly into your hands like you would a hand lotion.
4:Tips On
Cooking Your Turkey.
After washing the cavity of the turkey, I pat it dry with paper
towels. I insert a knee high stocking filling it with stuffing
and it is a snap to remove ( Just pull out the stocking) when the
turkey is done. We never can get enough stuffing in this house so
I also use a stocking in the neck cavity filled with stuffing. If
any stuffing is left in the bird in the fridge it taints the
meat. Using this method,
all the stuffing is removed.
(PS. I buy new white stockings and rinse them thoroughly in clear
running water before using them)
I cook my birds upside down meaning the breast side down. This makes for a
much moister white meat as the juices from the dark meat drip
through the breast. I turn the bird over for the last 30 minutes
or so just to brown the breast.
Many people defrost their turkey at room temperature, leading to
a potentially unsafe turkey. As the turkey starts to defrost,
bacteria will grow on the surface of the turkey, multiplying to
high levels that may not be destroyed during cooking.
Defrost your turkey in the refrigerator. Allow 1 day for every 5
pounds of turkey. For instance, a 15 pound turkey would take 3
days to defrost in the refrigerater.
Stuff the turkey immediately before cooking.
Cook the turkey at an oven temperature no lower than 325 degrees
F.
About 20 minutes per pound
Do not partially cook a turkey, because interrupted cooking may
increase bacteria. Before carving, allow the turkey to sit for 20
to 30 mins