xiaoxl/recipe_data huggingface dataset:
Greek Island Chicken Shish Kebabs
Category: world-cuisine
By Dolce Cuoco

This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.

Ingredients:
¼ cup olive oil
¼ cup lemon juice
¼ cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6  wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12  cherry tomatoes
12  fresh mushrooms

Directions:
Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours. Soak wooden skewers in water for about 30 minutes before use. Preheat an outdoor grill for medium-high heat; lightly oil the grate. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 6 skewers

Calories: 289.6
Fat: 13.1 g
Saturated fat: 2.4 g
Carbohydrates: 9.3 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 33.8 g
Cholesterol: 86.1 mg
Sodium: 180.6 mg
Potato Galette


Ingredients:
butter, garlic cloves, potato, salt, pepper

Directions:
Preheat oven to 200C or 180C fan forced.
Brush a 20cm springform pan with melted and then combine the remaining butter and garlic in a small bowl.
Peel potatoes and slice as thin as possible (would suggest a mandolin or food processor].
Make a layer of potatoes in the base of the pan, overlapping slightly and brush with some garlic butter and season lightly with salt and freshly ground black pepper.
Repeat layers, brushing each with garlic butter and seasoning with the salt and pepper every couple of layers.
When you have made the final layer, press down to compact the potato, before giving a final brush of butter.
Stand pan on a baking tray, cover with foil and bake for 1 hour, uncover pan and cook for a further 30 minutes or until potato is tender and the top is a golden brown.
Run a knife around the inside of the pan and release the sides and cut into wedges to serve.
Rick's Special Buttercream Frosting
Category: desserts
By Rick Mazzuca

Use this recipe to get an ideal buttercream for frosting and borders on cakes, cupcakes, or even cookies.

Ingredients:
2 cups shortening
8 cups confectioners' sugar
½ teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream

Directions:
In a mixing bowl, cream shortening until fluffy.  Add sugar, and continue creaming until well blended. Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

Prep time: 30 mins
Total time: 30 mins
Yields: 7 cups

Calories: 683.7
Fat: 41.6 g
Saturated fat: 13.1 g
Carbohydrates: 80.3 g
Sugars: 78.4 g
Protein: 0.4 g
Cholesterol: 27.2 mg
Sodium: 105.3 mg
Taco Tots With Cheese, Peppers & Olives


Ingredients:
sour cream, monterey jack pepper cheese, cheddar and colby cheese, black olives

Directions:
In bowl, mix sour cream and Taco seasoning mix.
In large gallon zip lock bag, add half of the thawed tator tots.
Add half of the sour cream seasoning mixture. Close bag and shake, shake, shake.
Spray Pam onlarge flat baking tray with small sides.
Preheat oven 425*.
Empty plastic sack on baking tray on one side.
Fill plastic sack with other half of tator tots and balance of sour cream seasoning mixture. Close bag, shake, shake, shake.
Emply plastic sack on other side of baking tray.
Bake 10 minutes. Take out of oven, turn the tots with spatula.Bake 10 minutes more. Sprinkle with shredded cheese. Bake until cheese is melted and golden. Sprinkle sliced olives on one section, two kinds of peppers on other sections. Serve from tray with spatula.
5 Minute Slaw
Category: salad
By Tasha

Celery seeds add nice flavor to this tangy oil-free slaw.This goes well with fried fish.

Ingredients:
¼ cup red wine vinegar
2 tablespoons white sugar
2 teaspoons salt
⅓ teaspoon celery seed
3  green onions, thinly sliced
2 (8 ounce) packages coleslaw mix

Directions:
Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours.

Prep time: 5 mins
Total time: 4 hrs 5 mins
Yields: 24 servings

Calories: 20.2
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 3.7 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 0.3 g
Cholesterol: 1.5 mg
Sodium: 198.5 mg
Restaurant-Style Light and Healthy Chicken Burrito


Ingredients:
boneless chicken breasts, red bell pepper, green bell peppers, tomatoes, onions, garlic cloves, cilantro, long grain rice, tomatoes, chicken broth, cumin, chili powder, cayenne pepper, black beans, corn, flour tortillas

Directions:
Cut the chicken in coarse pieces.
In food processor, mix bell peppers, tomatoes, 1 onion, garlic, cilantro to a salsa. Season with salt/pepper to taste.
In frying pan, add half the vegetable oil and add chicken. Fry for about 1-2 minutes and add the salsa. Bring to a boil and simmer on low for about 40 minutes.
In the mean time, shred the 2nd onion. In large frying pan or wok, add remaining oil and put on med-high heat. Add the uncooked rice and fry until the rice gets a bit puffy and glazy, about a minute or 2. Add cumin, cayenne pepper, chili powder and onion and cook till onion is softened. Add chicken stock, tomato cubes and salt, about a teaspoon. Bring to a boil, cover and simmer on low for about 25 minutes, until liquid has been absorbed.
When chicken is done, take the chicken pieces out of the salsa. Add the salsa to the rice and stir. Using two forks or clean hands, shred the chicken pieces into little shreds. set aside.
Stir beans and corn into rice. Warm through.
On tortilla, scoop some rice and put some of the shredded chicken on top. Roll up.
Crushed Red Potatoes with Garlic


Ingredients:
butter, garlic

Directions:
Cut potatoes into even sized chunks.
Place in cold, salted water& bring to a boil.
Lower heat& simmer until tender, about 10- 15 minutes.
Drain well& place back on burner (heat off] for several minutes.
Shake pot occasionally to dry potatoes.
Season to taste.
Crush with a potato masher but leave some texture in the potatoes.
Melt butter in skillet on low heat.
Add garlic& saute until golden, about 5 minutes.
Remove garlic& reserve.
Pour butter over potatoes& gently combine.
Pile in buttered serving dish& stud with garlic.
Veal and Green Bean Stew


Ingredients:
water, salt, msg, fresh green beans, chicken bouillon cube, water, butter, all-purpose flour, sugar, salt, msg, vinegar, fresh parsley, savory, pepper

Directions:
Cut veal into 1-in. cubes. Put into pot with cold water, salt and 1 teaspoon monosodium glutamate. Cover and bring to slow boil. Reduce heat and simmer 1 hour.
Meanwhile, wash, cut off and discard ends from green beans and cut into 1-in. pieces.
Add beans to sauce pot, cover loosely and cook 25 minute longer, or until beans are tender.
Dissolve bouillon cube in 1/2 cup very hot water. Set aside.
Remove pot from heat and drain stock from meat and beans, RESERVING the stock. Return the veal and beans to pot and set aside.
Heat butter in a small saucepan. Blend in flour, sugar, salt and 1 teaspoon monosodium glutamate. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the reserved stock, chicken broth and vinegar. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 or 2 minute longer. Blend in the parsley, savory and pepper.
Add to pot with veal and green beans. Heat about 10 minute or until meat is thoroughly heated.
Palta Pistacho


Ingredients:
Hass avocadoes, cilantro, Carnation Evaporated Milk, lemon juice, honey, pistachios, salt

Directions:
Chop the pistachios and stir with tajin. Rim the glass with lemon and then pistachio mixture.
Mix in the blender the avocado, cilantro, evaporated milk, tequila, honey, lemon juice and 1 cup ice until it is a slushy consistency.
Pour drink into glass and garnish with a slice of avocado.
Holiday Broccoli Salad


Ingredients:
fresh broccoli, bacon, red onion, raisins, cheddar cheese, mayonnaise, sugar, white vinegar

Directions:
Wash and chop the florets from the broccoli tossing in a bowl.
Fry bacon until crisp and crumble over the broccoli.
Sauce:  Mix together and drizzle on the salad;  serve.
Beans-n-Franks
Category: everyday-cooking
By KIRBYGOLDS

A big favorite with my husband!!  Very easy and the kids love it, too.

Ingredients:
2 teaspoons margarine
3 tablespoons chopped onion
1 (16 ounce) can baked beans with pork
1 (16 ounce) package frankfurters, sliced
⅓ cup brown sugar
1 teaspoon prepared mustard
1 teaspoon celery salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish. Bake for 40 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 355.6
Fat: 23 g
Saturated fat: 8.6 g
Carbohydrates: 25.5 g
Sugars: 14.5 g
Dietary fiber: 3.2 g
Protein: 12.7 g
Cholesterol: 42.6 mg
Sodium: 1350.1 mg
Chef John's Baba Ghanoush
Category: appetizers-and-snacks
By Chef John

No matter what you're grilling this summer, chances are good you're going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip.

Ingredients:
4 large Italian eggplants
2 cloves crushed garlic
2 teaspoons kosher salt, or to taste
1  lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
3 tablespoons extra-virgin olive oil
2 tablespoons plain Greek yogurt
1 pinch cayenne pepper, or to taste
1 leaf fresh mint, minced  (Optional)
2 tablespoons chopped fresh Italian parsley

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife. Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes. When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes. Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt. Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.

Prep time: 30 mins
Cook time: 15 mins
Total time: 4 hrs 5 mins
Yields: 6 cups

Calories: 110.8
Fat: 5.9 g
Saturated fat: 0.9 g
Carbohydrates: 14.5 g
Sugars: 5.6 g
Dietary fiber: 8.1 g
Protein: 3.1 g
Cholesterol: 0.2 mg
Sodium: 331.1 mg
Ground Beef and Mushroom Calzones


Ingredients:
warm water, olive oil, pepper, salt, flour, ground beef, water, cheese

Directions:
Sprinkle yeast on warm water lt dissolve and float to top.  Add olive oil and pepper and 2 C flour.  Stir til smooth.  Stir in remaining flour until kneadable.  Knead til smooth.  Let rise while making filling.
Fry beef in skillet on med-high until no longer pink.  Add mushrooms and fry a bit more.  Add soup and water, reduce heat to med. and simmer until liquid is almost gone.  **if you want to you can grate in a baked potato or add rice or other appropriate leftovers you may have**  Add cheese and turn off heat.  Let cool.
Roll out dough and use a bowl or lid that is about 4" or whatever you  choose to cut circles and put filling in and seal and put on a cookie sheet and bake at 375 degrees for 15-20 minute.
Chicken Enchiladas


Ingredients:
butter, garlic cloves, flour, tomato sauce, chili powder, cumin, rubbed sage, salt, corn tortillas, monterey jack cheese

Directions:
Sauté garlic in butter until tender.
Stir in flour until well-blended, gradually stir in broth and bring to a boil.
Cook and stir for 2 minutes or until bubbly.
Add tomato sauce and seasonings and heat through.
Add about 1/2 c sauce to shredded chicken. -Just enough to moisten chicken. I usually roast chicken with onion. I add in to mixture too.
Pour 1 c sauce in bottom of 9x13.
Fill each tortilla with a bit of chicken and cheese, fold over and place seam side down.  -Mine always break when filling. It's ok. Continue until pan full of snuggled up enchiladas.
Top with remaining sauce, cover with foil and bake at 375 degrees for 20 minutes.
Sprinkle with remaining cheese and bake uncovered another 15 minutes.
Bite Sized Brownies


Ingredients:
unsalted butter, vanilla extract, eggs, sugar, salt, all-purpose flour, baking soda, chocolate chips

Directions:
Preheat the oven to 350°F Butter and flour an 8-inch square baking pan.
In a heavy-bottomed pot, melt the semisweet chocolate on very low heat. Stir constantly. When it’s melted, add in the chocolate syrup, still stirring constantly on low heat.
Once the chocolate is thoroughly mixed, add the butter into the chocolate mixture, while stirring constantly.
Once the mixture is smooth, remove the saucepan from the heat and stir in the eggs and vanilla extract:Mix constantly.
In a mixing bowl, sift/mix the sugar, flour, salt, and baking soda. Add the chocolate mixture to this and blend together thoroughly. Chocolate chips can be added for extra flavor in the brownies.
Pour the batter into the prepared pan, and bake until just cooked, about 30 minutes.
Let the brownies cool completely, still in the pan. Cut the brownies in one inch squares, 8 by 8, 7 by 7, or 6 by 6, depending on what size you want the brownies.
Let the brownies chill in a fridge or freezer. Brownies can be frozen and stay good for a few weeks.
Chicken Yogurt Salad


Ingredients:
dill pickle, chicken, tomatoes, green onion, celery, plain nonfat yogurt, poppy seeds, salt, pepper

Directions:
Combine all ingredients., Keep chilled.
Transylvanian Chicken Sour Soup


Ingredients:
chicken, carrots, celery root, onions, tomatoes, bacon, parsley

Directions:
Boil the chicken. Remove the foam., Add the carrot,celery,onion and red pepper., When the veggies are soft,add the tomatoes., 10 minutes,before removing from the stove add the bacon and parsley., Remove and serve hot., If feeling brave,season your bowl of soup with vinegar.
Banana Avocado Pudding / Ice Cream


Ingredients:
avocado, banana, honey, soymilk

Directions:
Peel the banana, cut into half inch slices.
Cut the avocado in half, de-stone, slice it into chunks and remove the chunks with a spoon.
Pour both fruits into a medium bowl.
Add the honey/syrup, and soy or almond milk a tablespoon at a time (you can begin smashing vigorously and mixing with a fork, or use a food processor or blender].
Blend until smooth.
Garnish as your sunshiney heart desires.
Have a beautiful day.
Parmesan Dijon Wings


Ingredients:
chicken wings, butter, Dijon mustard, garlic clove, fresh lemon juice, salt, pepper, oregano, parmesan cheese

Directions:
In a large frying pan, melt butter over moderate heat and stir in mustard, garlic, lemon juice, salt, pepper and oregano.
Add wings and fry in 2 batches until nicely browned on all sides, approximately 15-20 minutes.
Reduce heat and sprinkle with breadcrumbs and Parmesan.
Toss well to coat and serve.
Quaker Punch


Ingredients:
of fresh mint, ginger, tea bags, boiling water, water, sugar, oranges, juice of

Directions:
Bruise the mint.
Add the ginger and teabags.
Pour over the boiling water, cover and steep for 6 or 7 minutes.
Strain and discard the solids.
Meanwhile, heat the remaining water and sugar just until the sugar is dissolved.
Mix with the tea brew.
Add the juice of the lemons and oranges, and strain.
Serve chilled, over ice.
(I don't mind chunky drinks, so I don't bother to strain it the second time].
Carrot Cake XI
Category: desserts
By Michele

Everyone tells me this is the best carrot cake ever! Frost with your favorite Cream Cheese Frosting.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
4  eggs
1 ⅓ cups vegetable oil
4 cups grated carrots
¾ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x13 inch pan

Calories: 254.4
Fat: 15.6 g
Saturated fat: 2.1 g
Carbohydrates: 27.2 g
Sugars: 17.7 g
Dietary fiber: 1.1 g
Protein: 2.9 g
Cholesterol: 31 mg
Sodium: 208.2 mg
Sassy Avocado Cheesecake #RSC


Ingredients:
olive oil, garlic cloves, shallot, cream cheese, avocado, eggs, flour, lemon juice, monterey jack pepper cheese, chives

Directions:
Preheat oven to 350 degrees. Spray 8 inch springform pan with cooking spray.
In a large skillet, over medium heat, sauté garlic, shallots and red pepper in olive oil until tender.
In a large bowl combine ranch dressing, cream cheese, yogurt and avocado. Mix until combined. Add eggs, flour and lemon juice. Beat just until eggs are incorporated. Fold in cheese, jalapeño and chives. Pour into prepared pan.
Bake at 350 degrees for 35 minutes or until edges are slightly browned and starting to pull away from the sides of pan. Cool 10 minutes and carefully remove from pan. Serve with salsa and crackers.
Cornbread Made with Coconut Oil
Category: bread
By Texaslady

This cornbread is made with coconut oil because it is healthier than vegetable oil and is said to help raise your good cholesterol. It does not change the taste of the cornbread.

Ingredients:
2 ½ cups milk
1 ½ cups cornmeal
2 cups all-purpose flour
½ cup white sugar
1 ½ tablespoons baking powder
1 teaspoon salt
2  eggs, beaten
½ cup coconut oil, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes. Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9x3-inch pan

Calories: 225
Fat: 9.5 g
Saturated fat: 7.5 g
Carbohydrates: 31 g
Sugars: 8.7 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 28.1 mg
Sodium: 286.3 mg
Light Cornbread and Basil Muffins With Fresh Corn


Ingredients:
low-fat buttermilk, eggs, fresh basil, yellow cornmeal, all-purpose flour, sugar, baking powder, salt, light butter, corn

Directions:
Preheat oven to 400°F Brush muffin pans with butter.
Chop basil as finely as possible. Whisk buttermilk, eggs, and basil in large bowl.
Blend cornmeal, flour, sugar, and baking powder in food processor for 10 seconds.
Dice 1 stick of butter (ie., 1/2 cup] and blend with dry ingredients until coarse meal forms.
Stir ingredients from food processor into buttermilk mixture, mixing in a little bit at a time. Make sure clumps of butter have been dissolved. Add corn kernels and stir thoroughly.
Transfer mixture to muffin pans.
Bake cornbread until golden on top and toothpick inserted into center comes out clean (about 15 minutes]. Cool 20 minutes. Serve warm or at room temperature.
Hearty Root Veggie Soup


Ingredients:
olive oil, leeks, celery, garlic clove, turnips, russet potatoes, carrots, diced tomatoes with juice, vegetable broth, low sodium chicken broth

Directions:
Heat oil in heavy large pot over medium-low heat.
Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth.
Bring to boil.
Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 4 cups soup to processor.
Puree until almost smooth.
Return puree to pot.
Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.
Ladle soup into bowls and serve.
Safeway's Two Hour Turkey


Ingredients:
extra virgin olive oil, kosher salt, pepper

Directions:
Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
Rinse turkey inside and out with warm water. Pat dry with paper towels.
Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom].
Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:
10-13 lb. 50min to 1 1/4 hrs.
13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
16-19 lb., 1 1/4 hrs to 2 hrs.
19-22 lb., 1 1/2 hrs to 2 hrs.
22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C]. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
Drain juices from body cavity (often plentiful in unstuffed birds] into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°] or heat in a microwave oven for 3 to 4 minutes.
Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.
Pumpkin Pie Smoothie


Ingredients:
evaporated milk, pumpkin puree, artificial sweetener, nutmeg, ground cinnamon

Directions:
Combine the ingredients in a blender & puree until smooth!, Pour into 2 tall glasses & ENJOY!