1. In a soup pot, heat vegetable oil. Stir in ginger and curry paste and cook one minute. Add 1/2 cup broth and stir into curry paste. Stir in remaining broth, fish sauce and brown sugar. Simmer for 15 minutes.
2. Add chicken and simmer until the chicken is cooked.
3. Turn heat to med/low and add coconut milk and carrots. Cook on med/low for one half hour to a hour.
4. Add mushrooms, onions, and snow peas and continue to cook on med/low for 2-5 mins.
5. Add the lime juice and cilantro before serving.
6. Season with salt to taste at the end as a lot of the ingredients can vary in the salt.

Instructions

1. Combine potatoes and carrots in pan with some salt and cover with water. Bring to boil and reduce heat. Cook until tender and drain.
2. In soup pan, melt butter. Add jalapeno, onion and corn and flour. Cook until onion is clear. Add remaining ingredients until onion is clear. Simmer 1-3 hours. add cream last hour and garnish with cheese.

Instructions

1. In a small bowl, combine all ingredients for the dipping sauce. Set aside.
2. In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
3. Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used. (Freeze any dumplings that will not be cooked immediately. After they are frozen, transfer them to a resealable plastic bag or wrap in plastic.)
4. To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don’t move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

Instructions

1. Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
2. Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
3. Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
4. Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

Instructions

1. In a 2-quart pot, bring 2 quart of water to a boil with the salt and sugar, stirring occasionally until the salt and sugar have dissolved. Cool completely and place in a clean 5-gallon bucket with the onion, garlic, wine, and any of the optional spices or herbs. Stir in the remaining water completely to combine. Add the turkey. Cover and store in a cold place for at least 12 hours and up to 24 hours. Turn bird occasionally.
2. Drain the turkey, pat dry, and bring to room temperature an hour before cooking. Preheat the oven to 375 degrees Fahrenheit.
3. Stuff the cavity and neck of the bird with the stuffing. Truss or tie the cavity closed. Tuck the wings under the breast and place in the roasting pan. Rub the bird all over with olive oil, salt, and pepper. Roast the bird for 2 to 3 hours, or until an instant-read thermometer in the thickest part of a leg reaches 165 degrees Fahrenheit. After 1 hour, baste every 30 minutes with pan juices. After 2 hours, lower the oven temperature to 350 degrees Fahrenheit. Let the turkey rest for at least 20 minutes before carving.

Special equipment: 5-gallon bucket (for brining), trussing supplies or needle and string, roasting pan. Note: Trussing a turkey closes the cavity by either sewing the skin over the stuffing or sealing it altogether with skewers.

Instructions

1. Place all topping ingredients in bowl and cut through with 2 knives until crumbly. Sprinkle over batter in pan. Bake 25-30 minutes or until wooden pick inserted in center comes out clean.
2. Drizzle with glaze made from powdered sugar, vanilla, milk, butter.
3. Serve warm.

Instructions

1. Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
2. Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
3. Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Instructions

1. Mix yeast cake, warm water, and sugar in bowl.
2. Scald milk in a pan and then let cool. Add sugar, 1/4 c. margarine, and eggs to milk. Milk should melt margarine.
3. Pour milk mixture into yeast mixture. Add flour and salt and form a soft dough. Knead 10 minutes.
4. Turn into greased bowl. Roll dough ’til greased on all sides.
5. Raise dough ’til doubled,  about 1-1.5 hours covered.
6. Roll out on table into a rectangle. Rub margarine on dough and sprinkle with sugar/cinnamon mixture. Raisins and walnuts are options too.
7. Roll dough into a tub and then slice into rolls. Raise in greased pan for one hour.
8. Bake at 375 degrees for 20 minutes or until brown.
9. Mix butter, powdered sugar, and vanilla glaze ingredients. Add milk one tablespoon at a time. Glaze should be thick, so you can frost rolls when hot.