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Low-Fat Pudding Recipes

Poached Apricots with Rosewater

Serve: 4; fat per serving: 0

Ingredients:

• 100 g / 4 oz superfine sugar
• 800 g / 1 lb 12 oz apricots, halved and stoned
• several drops rosewater
• Greek yogurt
• a handful of pistachios, coarsely chopped (to decorate)

Preparation:

1. In a large pan with 300 ml / 1/2 pint water, add in the sugar.
2. Heat on low until the sugar is fully dissolved. Place the apricots in the syrup and allow to simmer for about 20 minutes until it becomes soft.
3. Remove from the heat and add in the rosewater. Allow to cool to the room temperature.
4. Divide into four serving glasses. Spoon over the yogurt and topped with the pistachios to decorate. Ready to serve.

Warm Winter Fruit with Chestnuts

Serve: 4; fat per serving: 1 g

Ingredients:

• 2 wide strips orange rind
• 70 g / 2 1/2 oz muscovado sugar
• 1 vanilla pods, split lengthways
• 70 g / 2 1/2 oz dried apricots
• 70 g / 2 1/2 oz dried cherries
• 95 g / 3 1/3 oz cooked chestnuts
• mascarpone, to serve

Preparation:

1. Prepare a pan of 140 ml / 4 2/3 fl oz water. Put in the orange rind, sugar and vanilla.
2. Bring the mixture to a boil, stirring frequently, until the sugar is fully dissolved. Add in the apricots, cherries and chestnuts.
3. Simmer for about 8-10 minutes, uncovered, until the syrup is a little thickened. Remove from the heat and allow to cool to room temperature.
4. Topped with some mascarpone to serve.

Spiced Rhubarb Trifles

Serve: 4; fat per serving: 10 g

Ingredients:

• pinch of ground ginger
• 540 g / 19 oz can rhubarb
• 500 g / 17 1/2 oz tub custard
• 6 ginger nut biscuits, crushed

Preparation:

1. Combine the rhubarb and ginger. Divide the mixture among the serving glasses.
2. Spoon the custard over. Sprinkle the biscuits over the top and serve.

Fruity Yorkshire

Serve: 4; fat per serving: 7 g

Ingredients:

• 2 x 400 g cans fruit in syrup, drained
• 50 g / 2 oz superfine sugar
• 85 g / 3 oz all-purpose flour
• 3 eggs, beaten
• 300 ml / 1/2 pint fresh milk
• icing sugar, to dust

Preparation

1. Preheat the oven to 220°C / 425°F.
2. Place the fruit in a baking dish and spread it nicely.
3. In a bowl, mix the sugar and flour, then make a well in the middle.
4. Stir in the egg, then pour in the milk carefully until you get the consistency of pouring cream.
5. Transfer the batter over the fruit. Put in the oven to bake for approximately 25 minutes. Make sure it is set and golden in color.
6. Dust with a little icing sugar. Ready to serve.

Low-fat diet is one of the many ways people use for slimming. However, you should find out more about how to lose weight in healthy ways before deciding one that suits you well.

A good recipe should be the one which allows you to eat whatever you like, minus the guilt. Get more ideas on healthy food and eating diet recipes at our site.

Article Source: http://EzineArticles.com/?expert=Barbara_Owen

Unique & Yummy Coffee Recipes

Ever since the War of 1812 stopped the importation of tea into America, American's have been in love with coffee. Black, blonde, sweetened only, the various ways of drinking coffee are astonishing.

Some recipes are quite simple, just add a flavoring and voila. Other recipes are more detailed and require following a series of steps. There are even recipes that use the bean to transform other beverages into new and exciting flavored beverages.

Coffee Drinks

These drinks are extremely popular, even among people who don't typically drink coffee. This recipe combines sweet apricots with chilled coffee to make a wonderful creamy drink. Serve it in tall glasses on a warm summer afternoon and delight the guests.

Apricot Iced Coffee

Ingredients

• 3/4 cup chilled coffee
• 1/2 cup cup chilled apricot juice
• 1/2 pt softened vanilla ice cream.
• 1/2 cup of fresh apricots.

Instructions: 

1. Mix the coffee, milk and apricot nectar together in a bowl.
2. Add the softened ice cream and beat until smooth.
3. Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a glass and top with the mixture.

For entertaining purposes, surprise guests with a punch. Offer liqueurs an optional add-in for those who would like to have them. Bailey's Irish Crème goes quite well with this recipe.

Coffee Punch

Ingredients

• 2 quarts of vanilla ice cream, softened.
• 2 quarts of strong brewed coffee, cooled.
• 2 cups of milk
• 2 cups of whipping cream, whipped.
• 1/2 cup of sugar.
• 1 tablespoon of vanilla extract
• Ground nutmeg.

Instructions:

1. Combine the coffee, milk, sugar, and vanilla; stir thoroughly. Chill.
2. Place the vanilla ice cream in a large punch bowl.
3. Pour the coffee mixture over top of the ice cream, stirring gently.
4. Top with whipped cream, sprinkle with nutmeg, and then serve.

On a cold winter morning, gather the family together for cake and a steaming cup of Mocha Coffee. Transfer the finished product to a thermal carafe and serve at the table or leave in a warming pot on the stove.

Mocha Coffee

Ingredients

• 14 oz (one can) of evaporated milk
• 2 cups of strong coffee
• 1 cup of hot water
• 1/2 cup of pure cocoa powder
• 1/2 cup of sugar.

Instructions

1. In a suitably sized saucepan, mix together the cocoa powder and sugar.
2. Add the hot water and whisk lightly until smooth.
3. Heat gently for 2 minutes until the mixture turns thick, stirring constantly.
4. Add the evaporated milk and the coffee.
5. Heat to just boiling, beat, then serve as desired

Coffee Recipes for Anytime

Coffee doesn't have to be a breakfast drink and it doesn't have to be plain and boring. Jazz up the flavors with recipes that take very little time and effort and are a delight to the taste buds.

Katya Coen provides information on coffee recipes for Coffee Info Sites - your guide to quality coffee sites!

Article Source: http://EzineArticles.com/?expert=Katya_Coen

4 Yogurt Recipes For Healthy Skin

There is a long tradition of using dairy products to promote healthy skin and to treat a number of skin problems. Earlier people made their own recipes at home but lacked understanding why it worked. Today we know that yogurt for example contains Probiotics, bacteria that promotes healthy skin.

Today there are many recipes for face masks, scrubs and soaps containing yogurt or some other dairy product. All these recipes you can easily make at home.

Use organic products whenever possible

Your skin absorbs everything you put on it, no matter if it's good or bad, nutritious or harmful. And whatever your skin absorbs enters into your bloodstream and can affect your whole body. Organic products should be our first choice since, on the average; levels of harmful chemicals are much lower but the concentration of vitamins and minerals higher.

If you can't get organic products, then get your ingredients as fresh as you can. Some ingredients, as herbs and vegetables, you can also grow at home.

Recipes for face masks and scrubs

Dairy products containing Probiotics has many health promoting properties. They have been used to suppress growth of hostile bacteria, clean out dead skin cells, revive dry skin, and leave the skin softer. Suggestion: Dampen your face just before you apply these face masks.

1. Try this scrub for dry skin:

• 1 part oatmeal
• 1 part orange peel (mashed)
• 1 part almonds (finely ground)
• Yogurt containing Probiotics

Mix oatmeal, orange peel and almond flour and then add a little yogurt. Scrub you face gently. Rinse with warm water.

2. You can also use yogurt to make this cleansing and moisturizing facial mask. The mint is refreshing.

• 1-2 tbsp yogurt
• 1 tsp olive oil
• 1 tbsp honey
• 2 tbsp freshly cut and mashed mint leaves

Instructions: Mix yogurt with olive oil and honey. Put in the mint and leave for an hour. Add oatmeal until the mask thickens.

3. Here's another mask with apricot for anti-aging results.

Use 3-5 fresh apricots (dry apricots need to soak during the night)

Mash and mix apricots with yogurt. Gently smooth the mixture on your face. Leave this on for 20 minutes. Rinse off with warm water.

4. Yogurt, honey, banana and oatmeal for dry skin.

Mix banana with 5 tbsp oatmeal. Add 1 tbsp honey and 2 tbsp yogurt. Massage gently onto your face. Leave it on for 15 minutes. Rinsed it off and use a moisturizing lotion.

Keep it up!

Remember not to get too impatient, expecting results after a few days. For some it may take a month or even two to three months to notice real changes. But it's also quite possible that others will notice your increasingly youthful-looking face before you do.

Just remember: it took years to get where you are today, so show patience when expecting changes and improvements with your skin.

Try also to enjoy the pleasure of knowing the superior nutritional benefits of fresh, natural ingredients. As you can see, these recipes for face masks are so simple that anyone can make them at home. There are many more rejuvenating recipes available.

You can also successfully treat many different skin problem using natural recipes. If you suffer from blackheads, acne, psoriasis, or wrinkles I recommend you try some natural treatment-you might be surprised how well they work.

Ken Silvers is an author on health and skin care. For 20 years he has successfully used natural products for his own skin problems. He is convinced that a natural and organic approach to skin care is superior to most commercial and synthetic products. For more useful information on recipes for face masks. http://www.skincarerecipecenter.com/

Article Source: http://EzineArticles.com/?expert=Ken_P_Silvers

Hazelnut Cookie Recipes

These hazelnut cookie recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some hazelnut cookie recipes:

>>Hazelnut And Apricot Biscotti

4 c flour

1 1/2 c finely diced dried apricots

1 c hazelnuts, toasted, peeled, chopped

1 ts baking powder

1 tb vanilla extract

1/2 ts salt

2 1/2 c sugar

2 egg yolks

2 tb water

6 eggs

Preheat oven to 350f. Meanwhile, into a large bowl, sift together the
flour, sugar, baking powder and salt. In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla. Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots. On a lightly floured board, knead the dough for 5-7 minutes, or until evenly blended. If the dough is too crumbly to hold together, add a little water.

Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter. Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly. Beat the remaining egg with the water and brush each cylinder with the mixture.

Bake in the preheated oven for 35 minutes, or until set. Remove from the oven and reduce the heat to 325!f. Diagonally slice the biscotti 3/4 inch thick. Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just beginning to color. Let cool and store in an airtight jar.

>>Chocolate Chip Cookie, The Ultimate

3/4 c crisco -- butter flavored

1 1/4 c brown sugar -- firmly packed

1 3/4 c flour

1 c milk choc. Chips (can substitute semi-sweet)

1 c walnuts or pecans, chopped

1 egg

1 t salt

1 tb vanilla

2 tb milk

3/4 ts baking soda

Heat over to 375. Cream crisco, brown sugar, milk and vanilla.
Blend till creamy. Blend in egg. Combine flour, salt, and soda. Add
to creamed mixture. Gradually add chips and nuts. Drop rounded
tablespoons of dough on ungreased baking sheet. Bake at 375 for 8-10
minutes. Do not over bake.

That's it for today! If you want more hazelnut cookie recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

Article Source: http://EzineArticles.com/?expert=Nathalie_Sanders

Apple-Apricot Fruit Cake Passover Dessert Recipe

Ingredients for the Apple Layer:

6 medium apples sliced very thin, a mandolin or food processor may be used.
¼ Cup of dried apricots, chopped
1/4 cup Sugar
1 teaspoon Cinnamon
Mix all in a bowl, and set aside

Ingredients for the Cake batter:

3 medium or large Eggs, you will need to separate the yolks from the white and hold the whites until you are ready to whip, this is done to give the cake lift.
3/4 cup Matzo Cake Meal
3/4 cup Sugar
1/3 cup Oil
2 teaspoons Vanilla
2 teaspoons Lemon zest, fine
1/8 teaspoon of salt

Ingredients for the topping of the Cake:

1/3 cup of Walnuts, finely chopped
2 teaspoons Cinnamon
1/2 Cup of Sugar

You will toss the sliced apples in with sugar and cinnamon. You will then set apples and apricots aside. In another bowl you will combine egg yolks, sugar, vanilla, lemon zest, matzo meal and oil. You will blend all of these ingredients until smooth.

In a separate bowl you will whip the egg whites with 1/8 teaspoon of salt until stiff peaks form and a glossy sheen is seen. You will begin to add or gently fold 1/3 of the egg whites to the batter. Make sure you do this very gently if you want to get the maximum lift, you do not want the cake to be too dense. You will do this 3 times, until all egg whites are combined into the batter.

You will now take half of the batter and put it into a greased 9 inch spring form pan. You will add the apple, apricot, sugar and cinnamon mixture on top of the first layer of batter. Now you will cover the fruit mixture with the remaining batter. The batter will be thick and sticky so do the best you can to get it evenly spread. For the last step you will add the topping ingredients and sprinkle over cake batter. You will add to a preheated oven of 350 degrees and cook approximately 45 minutes to an hour depending on your oven. Remove and let cool. Serve.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Get More Out of Life With Less Stress

"Grandpa, why are you picking those Apricots? They're still green?" The 10 year old watched as his grandfather removed his wide brimmed hat and wiped his forehead with the back of a hand.

"I'm not picking. I'm thinning." Grandpa came over and knelt down by the boy, holding out his hand to show some green apricots he'd pulled from the tree. "You see," he said, pointing back up to the nearest branch heavily hung with small, green apricots, "those apricots are growing too close. There's too many of them. I have to thin them out every year or none of them will grow big or taste very good."

Grandpa stood and guided the boy around to the other side of the tree to where he'd started thinning earlier. "Look at this branch. I've left a space between the apricots about a popsicle stick in length. Doing that gives them space to grow, to take moisture and nourishment from the tree without having to share it with so many others. Once they ripen, I'll actually end up with more apricots pound for pound than if I'd left them all on the tree. They'll taste better too."

"Oh," the boy said, and ran off to join his other cousins who'd come over to play. Grandpa watched and wryly shook his head. "I wish you were old enough to understand the lesson you just heard. I wish I would have learned it earlier myself." Grandpa chuckled and went back to his thinning.

Each year, thin your life of unnecessary and unimportant things. Make room to nourish and grow what really matters most. It'll make the overall harvest better and the fruit of your labor taste all the more sweet.

H. Bradley Stucki was born and raised in southern Utah with horses, cows and other assorted pets. He is the third of six children and survived childhood only by utilizing an active imagination. His hobbies include reading and travel.

He has published 8 books available at Amazon, Barnes & Noble and others. Visit his blog at http://www.ultinvest.com/blog.

Article Source: http://EzineArticles.com/?expert=H._Bradley_Stucki

Persian Apricot Chicken

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Serves 4

* 175g dried apricots

* 4 tbsp vegetable oil

* 2 small pieces of cinnamon stick

* 2 chopped onions

* 500 g chicken breast diced into 2cm pieces

* 4 tomatoes chopped

* 2 tbsp chopped fresh coriander

* salt

for the masala:

* 6 large dried red chillies

* 1 ½ tsp cumin seeds

* 1 ½ tsp coriander seeds

* 2cm piece of cinnamon stick

* 4 cloves

* 1 tbsp grated ginger

* 1 tbsp pureed garlic

* 4 green cardamom pods

Soak the apricots in 200ml of warm water for a couple of hours until they are soft and swollen.

Grind all the ingredients for the masala in a food processor and leave to one side.

Heat the oil in a large heavy casserole or sauté pan which has a lid. Add the cinnamon sticks, cook for a couple of minutes and add the onions, browning very slowly. Stir in the masala and fry off until the oil begins to separate. Add the chicken and cook for about 5 minutes turning half way through. Season with salt and add the tomatoes and apricots (and any water remaining from the soaking). Simmer with the lid on until the chicken is tender (if the sauce remains thin, uncover and allow to reduce for a few minutes until thickened). Stir in the coriander and serve immediately with Indian breads or plain rice.

Visit the Salamander Cookshop Blog to find more delicious recipes, and cooking tips. We also welcome your comments and feedback.

Article Source: http://EzineArticles.com/?expert=Diana_Griffiths

Weight Loss Recipe: Apricot Chicken

Just because you are watching your weight, doesn't mean the whole family can't enjoy your health enhancing meals! The kids will love "Apricot Chicken" and you will love it because it is so low in calories and fat!

Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. "Apricot Chicken" is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.

Variety is an essential element of any successful health program. If you get bored with foods, you're much more likely to abandon your program altogether. Each main meal should be accompanied by an exciting range of colorful vegetables.

Apricot Chicken (serves 4)

Ingredients

2 cups (460g) solid pack canned apricots (or canned puree apricots)

4 skinless chicken breasts

1 large onion, chopped coarsely

ground black pepper, to taste

2 sage leaves, finely chopped or ½ teaspoon dried sage

1 sprig thyme, chopped

1 tablespoon fruit chutney

1 tablespoon cornflour (cornstarch)

2 tablespoons water

1 tablespoon finely chopped chives or mint for garnish

Directions

1. Reserve four apricot halves for garnish. Puree remaining apricots in a food processor or blender or press through a sieve.

2. Arrange chicken fillets in a single layer in a casserole. Sprinkle over onion, pepper and herbs.

3. Combine chutney and apricot puree and pour over the chicken.

Bake in a preheated 180C (350F) oven for 30 minutes.

4. Mix the cornflour and water to a smooth paste.

5. Remove casserole from oven. Use a slotted spoon to lift out chicken breasts; cover and keep warm.

6. Drain the sauce form the casserole into a saucepan. Add the cornflour paste to the sauce and heat, stirring constantly, until it thickens. Cook a further two minutes.

7. Arrange a chicken breast on each plate and spoon sauce over each one. Garnish with apricot halves and chopped chives and serve.

Nutrition per serve

192 calories, carbohydrate 11g, protein 26g, fat 5g

Kim Beardsmore is a weight loss consultant whose business operates across 60 countries. Tons of recipes, articles, resources, free newsletter and more to help you lose weight and keep it off forever. Estimate your healthy body weight or receive a free weight loss consultation at http://www.weight-loss-health.com.au

Article Source: http://EzineArticles.com/?expert=Kim_Beardsmore

Diabetic Desserts

Biscuits with almonds and apricots

Ingredients (for 24 biscuits)

¾ mug brown flour

¾ mug white flour

¼ mug brown sugar

1 spoon baking powder

2 eggs

¼ mug of milk (1% fat)

2 ½ spoons of oil

2 spoons of honey

½ spoon almond essence

2/3 mug minced dried apricots

¼ mug dried almonds

Set the oven to 200ºC. Put the flour, the sugar and the baking powder in a big bowl and beat the mixture obtained with the beater. Add the eggs, the milk, the oil, the honey and the almonds essence. Mix everything with a wooden spoon then add the almonds and the minced apricots. The dough obtained is well blended using your hands powdered with flour until it becomes uniform.
Spread the dough on a plastic foil and model it in a bar, 30 cm long and 7 - 8 cm wide. Put the bar into a baking paper and bake it for 25 - 30 minutes. Then take it out and let it cool for 10 minutes, while the oven is set to the temperature of 230ºC.

Put the bar on a plate and cut out of it 24 little biscuits, which are baked again in the oven, on a baking paper. The biscuits are let for15 - 20 minutes, until they become crispy, then take them out and consume them after they have become cool. It is a one of the diabetic desserts which can be cooked quite easily. Enjoy it!

Fruit compote

You can enjoy the savor of the delicious fruit offered by the summer, and these diabetic desserts are extremely healthy if you think of the amount of vitamins they contain.

Ingredients

2 apples

2 lemons

2 peaches

2 apricots

2 oranges

Brown sugar

9 sweetener pills

Slice the fruit. Put them into a pot, a layer of apples, a layer of peaches, a layer of apricots, and a layer of oranges and then add the brown sugar.

Go on with the fruit layers, and then add the lemon and the 9 sweetener pills. Boil it at low temperature.

Raspberry pudding

Another dessert belonging to the category of diabetic desserts is raspberry pudding. It is a German quick recipe for 6 dishes of 350 calories.

It is a delicious dessert containing a lot of vitamins and minerals which can refresh us on a hot summer day. To make it more delicious, you can combine it with a sauce obtained by blending 300 g raspberry with lemon juice and ¾ spoon sweetener.

Ingredients

500 g raspberries

4 yolks

30 centiliters milk

6 spoons powder sweetener

3 blades of alimentary gelatin

Damp the gelatin in cold water. In a saucepan beat the yolks and add the milk. Heat the mixture at low temperature and let it homogenize until you can take it with the spatula and then stop heating. Mix the raspberry in order to obtain a pure, and add the sweetener. Add the gelatin dissolved in warm cream to the raspberry.

Pour the mixture in a tray, which is slightly greased with oil and let it harden, in the fridge, for at least 12 hours. You can enjoy it with strawberry sauce.

Find out how to get free diabetic supplies (glucose meters and other supplies), delivered to your home for free at this website: http://arborgroup.org/Diabetes.php

Article Source: http://EzineArticles.com/?expert=James_Carpenter

Fruity Roast Turkey Recipe - A Fast and Easy Holiday Turkey

Cooking for Thanksgiving, Christmas, or any other holiday? The truth is, your roast turkey recipe will probably be the easy part. It tends to be all those side dishes and fixin's that eat up all your time!

To make a basic roast turkey recipe, all you have to do is season the bird well, place it in your roasting pan and roast in the oven for the required amount of time, basting the bird occasionally with butter, broth, wine, or a mix of all three. Viola! Done. Some basic roast turkey recipes will change up the seasonings a bit or play with the cooking time or temperature, but the holiday turkey really can be that simple.

Making Turkey Anytime

But you don't always want to roast a whole turkey. Turkey is such a healthy meat that it's wonderful to have any time of year-- just not necessarily a whole bird. Fortunately, cooking just the breast is easy any time, and a lot faster than roasting a whole turkey. You can even turn turkey breast into a really good company meal without a lot of fuss... especially if you use to simple but wonderful recipe below, which is perfect for Christmas, Thanksgiving, or any time of year.

All you need to pull off this wonderful, original roast turkey recipe? A jar of apricot preserves and some dried, diced apricots. The rest practically makes itself. It even includes a simple and wonderful recipe for dressing up a plain boxed stuffing mix for a ready-made side dish. The pecan-apricot stuffing recipe that results is really, really wonderful.

Apricot Glazed Roast Turkey Breast Recipe

Ingredients:
1 4 to 5 pound turkey breast
1 jar of apricot preserves
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 box of Stove Top Stuffing
1 cup of chicken stock
1 cup of dried apricots diced
1/2 cup of chopped pecans
Salt and freshly ground black pepper, to taste

Instructions: Preheat your oven at 425 degrees. Rinse and pat dry the turkey breast. Place in roasting pan and sprinkle with salt and pepper. Bake in preheated oven for 15 minutes. In a small sauce pan, place the jar of apricot preserves, brown sugar and lemon juice. Heat mixture until preserves soften and mixture becomes liquid enough to spread over turkey breast.

Using a basting brush, baste turkey breast with apricot preserve mixture. Lower your oven heat to 325 and continue baking for 1 1/2 hours. Baste the turkey breast every 20 minutes.

As the turkey breast is roasting, make your Stove Top stuffing according to package directions, only use canned chicken broth in place of the water. Once stuffing is made, add pecans and apricots and mix well. Place dressing mixture in a greased casserole dish.

Place casserole dish in the same oven as the turkey breast and bake for the last 45 minutes at 325 degrees. Remove turkey breast when done and let stand for 10 minutes for easy slicing.

Making Turkey Gravy for your Turkey Breast

With this roast turkey recipe you will have plenty of turkey drippings left over in the pan. Don't let them go to waste... make a batch of sweet and savory turkey gravy! Simply pour the drippings in a sauce pan and add 2 tablespoons of flour 2 tablespoons of butter or oil to the drippings. Stir until flour is golden. Add enough liquid to make gravy (about 2 cups of chicken or turkey stock).

Then all you've got to do is simply toss together some mashed potatoes and a vegetable or salad, and you've got simple, delicious, and impressive meal for company or a special Sunday meal for the family.

Think this sounds tasty? Well, the best Roast Turkey Recipe in the universe can be found at Divine Dinner Party.

About me: Because she's nuts for food, Karen Talavera writes all of Divine Dinner Party's Thanksgiving Dinner Recipes. Copyright: Karen doesn't mind you using this article on your site as long as you keep this notice and all text (including her name and ACTIVE links) are intact.

Article Source: http://EzineArticles.com/?expert=Karen_L._Talavera