Cooking Recipes

Herbed Yogurt Dip Recipe

Ingredients <br>- 2 (8 ounce) containers plain, non-fat yogurt <br>- 1 tablespoon dried parsley <br>- 2 cloves garlic, minced <br>- 1/8 teaspoon dried marjoram <br>- 1/8 teaspoon dried chervil <br>- 1/8 teaspoon ground black pepper <br><p></p>Directions <br>step 1: Mix the yogurt, parsley, garlic, thyme, marjoram, chervil, and black pepper together in a medium-sized bowl. Chill until ready to serve. <br>

Read More

Fantastic Crab Dip Recipe

Ingredients <br>- 1 (8 ounce) package cream cheese, softened <br>- 1 teaspoon lemon juice <br>- 1 teaspoon Worcestershire sauce <br>- 2 cloves garlic, minced <br>- 2 green onions, chopped <br>- 6 ounces imitation crabmeat, diced <br>- 1 pinch salt <br>- 1 pinch ground black pepper <br><p></p>Directions <br>step 1: In a medium bowl, mix cream cheese until soft and smooth. Blend in lemon juice, Worcestershire sauce, and salt and pepper. Mix in garlic, onions, and crab meat. Store, covered, in refrigerator until ready to use. <br>step 2: To serve warm, heat in microwave for 3 to 4 minutes. <br>

Read More

Lemon Meringue Cake Recipe

Ingredients <br>- Lemon Filling: <br>- 1 (2.9 ounce) package lemon pudding and pie filling mix, (not instant) <br>- 1/2 cup sugar <br>- 1/4 cup water <br>- 2 egg yolks <br>- 2 cups water <br>- Cake <br>- 1 1/2 cups cake flour <br>- 3/4 cup sugar <br>- 1 1/2 teaspoons baking powder <br>- 1/2 teaspoon salt <br>- 3/4 cup shortening <br>- 2/3 cup milk <br>- 1 1/2 teaspoons vanilla <br>- 4 eggs, separated <br>- 1 cup sugar <br><p></p>Directions <br>step 1: Lemon Filling: Make pudding mix as directed on package for pie, using remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled. <br>step 2: Heat oven to 325 degrees F. Grease sides of 2 round pans, 9x1 1/2 or 8x1 1/2 inches. Line bottoms of pans with cooking parchment paper. <br>step 3: Beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans. <br>step 4: Beat 4 egg whites in small bowl on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan. <br>step 5: Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on wire racks, about 1 hour. <br>step 6: Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Cover and refrigerate any remaining cake. <br>

Read More

Cheesy Pea Pasta Recipe

Ingredients <br>- 2 tablespoons olive oil <br>- 2 onions, chopped <br>- salt and pepper to taste <br>- 2 (8 ounce) cans tomato sauce <br>- 2 cups water <br>- 2 (8 ounce) cans peas, with liquid <br>- 1 (16 ounce) package elbow macaroni <br>- 1/2 cup shredded Cheddar cheese <br><p></p>Directions <br>step 1: Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes. <br>step 2: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. <br>step 3: Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes. <br>

Read More

Lemon-Oregano Grilled Turkey Recipe

Ingredients <br>- 1 1/2 cups olive oil <br>- 8 medium lemons, divided <br>- 1/4 cup coarsely chopped red onion <br>- 1/4 cup chopped fresh oregano leaves <br>- 6 cloves garlic, minced <br>- 2 cloves garlic, peeled <br>- 1 teaspoon black pepper <br>- 12 pounds Butterball® Whole Turkey, thawed <br>- 1 bunch fresh oregano leaves, divided <br>- 1 whole head garlic, peeled <br><p></p>Directions <br>step 1: In a blender, combine the oil, juice of 6 lemons, onion, chopped oregano, 6 garlic cloves and pepper. Blend until smooth and season with salt, if desired. Place baste in a squeeze bottle or small mixing bowl and set aside. <br>step 2: Prepare outdoor grill for cooking by the indirect heat method. <br>step 3: Remove giblets and neck from neck and body cavities, rinse and juices and dry turkey with paper towels. Turn wings back to hold neck skin in place. Untuck legs. Loosen skin over breast and legs of turkey by gently sliding hand under skin. Slice one lemon and 2 garlic cloves. Place under turkey skin with half of oregano. Return legs to the tucked position. <br>step 4: Cut remaining lemon into quarters. Place the quartered lemon, garlic and oregano in the cavity of the turkey. Squeeze or spoon a portion of the baste onto the turkey and place turkey, breast up, on cook grate over drip pan. Cover grill. Throughout grilling, apply baste once every hour. Cook turkey to an internal thigh temperature of 180 degrees F and a breast temperature of 170 degrees F on a meat thermometer, approximately 2-1/2 to 3-1/4 hours. <br>step 5: Remove from grill and let turkey stand 15 to 20 minutes before carving. <br>

Read More