It even has an iPhone application to aid you ladies (or men) in organizing your day.  This should help relieve the pressure, as well as organizing your Thanksgiving!

Here’s the link —>   Thanksgiving Resource

P.S.  It offers an iPhone application to help get you organized !!

At epicurious.com they offer a delicious, mouth watering recipe for burnt pumpkin pie.  If some of you ladies have never tried this, it is not only wonderful but a

memorable dessert

for your guests to rave about:

• 1 recipe pâte brisée
• 1/3 cup sugar
• 1 cup light corn syrup
• 2 tablespoons dark rum
• 2 tablespoons unsalted butter, cut into bits
• 3 large eggs
• 1 teaspoon vanilla
• 2/3 cup fresh pumpkin puree or canned pumpkin puree
• 1 teaspoon ground ginger
• 1 cup pecan halves
• sweetened whipped cream as an accompaniment

Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1-quart) pie tin. Crimp the edge of the dough decoratively and chill the shell for 30 minutes.

In a heavy saucepan cook the sugar over low heat, undisturbed, until it is melted, cook it over moderately low heat, swirling the pan occasionally, until it is a deep caramel color, and stir in the corn syrup, stirring the mixture until it is combined well. Add the rum and the butter and cook the mixture for 1 minute. Remove the pan from the heat and let the mixture cool until it stops bubbling.

In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a stream, whisking. In another bowl whisk together the pumpkin purée and the ginger and whisk in 1 1/4 cups of the egg mixture. Pour the pumpkin mixture into the prepared shell, arrange the pecan halves decoratively on the mixture, and spoon the remaining egg mixture over the pecans. (The pecans will float to the top.) Bake the pie in the middle of a preheated 350°F. oven for 45 to 50 minutes, until the filling is set and the crust is pale golden, let it cook, and serve it warm or at room temperature with the whipped cream.

Recipe for pâte brisée -

Ingredients

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Heat coconut oil in a large skillet over medium high heat. Put chicken in the skillet, dust with curry, salt, pepper and sweetener. Add onions, apple, potatoes and garlic & sauté about 5 minutes. Add curry powder and water. Cook on medium heat for about 10 minutes or until chicken and potatoes are done. Add coconut milk powder and stir until completely dissolved into thick gravy. Remove from heat and serve over bread or rice.

Suggested toppings: Chopped peanuts, Chopped green onions, Chopped cucumbers, Shredded coconut, Raisins, Chutney, Sliced bananas that are sprinkled with lemon juice, Chopped pickles, Sweet peppers, yellow, green or red.

Recipe by: Wilderness Family Naturals

P.S. I tried their sweet mango pepper dressing – it was to die for.

Preparation Time: 10 minutes
Serves: 4

A sumptuous addition to your summer menu:

Ingredients:

1 8 oz. carton of light dairy sour cream

2 T. powdered sugar

2 tsp. finely shredded lime peel

1 T. lime juice

3 C. of strawberries

Directions: for lime dipping sauce, in a small bowl stir together sour cream, powdered sugar, lime peel, and lime juice. Wash the strawberries, but do not remove the stems; drain. Serve the strawberries with the lime dipping sauce.

An additional site with excellent vintage desserts: Simple Fruit Desserts (This lens belongs to Cheryl Kohan)

This is a filling, satisfying cold soup; and

no cholesterol

in this one!

Serves 2

1 1/2 Cups fresh Cucumber juice from 2 large

cucumbers

1/4  Cup fresh Lemon juice

1 T.  chopped green onion

1 T.  chopped red onion

1 T.  chopped fresh parsley

1 Lg ripe avocado, peeled and seeded

1 Lg or 2 medium garlic cloves, minced

3 sprigs fresh basil, chopped (optional)

1 tsp tamari or light soy sauce

1-2 tsp curry powder, or to taste

1/2 tsp ground cumin

Fresh basil, for garnish

Combine the juices and remaining ingredients in a blender, and puree until smooth. If the soup is a bit thick, add a little more cucumber juice or lemon juice.

Pour the soup into bowls and serve cold. Garnish with fresh basil or any other fresh herb of choice.

For a zesty summer recipe, this one can’t be beat!

A cold, satisfying soup for Summertime!

This delicious recipe is from Cherie Calbom’s “The Coconut Diet”. It may be found at Amazon.com

Nutritional breakdown per serving: 186 calories (68.9% from fat); 16 grams fat; 3g protein; 13 g carbohydrate; 4 g dietary fiber; 0 mg cholestrol; 182 mg sodium

For more vegetarian recipes: Cooking Made Easy

For Italian vegetarian fare: Vegetarian Cooking Made Easy

A Delicious Rigatoni with Gorgonzola cheese: Rigatoni with Gorgonzola

(This one from Syvum.com)

This steak can be a grilled tuna steak or a broiled tuna steak

For the Tuna:

1 pound of fresh tuna, about 1/2 inch thick

1 T. fresh lemon juice

Splash of olive oil

1 T. minced fresh savory or 1 tsp. dried

1 tsp sesame seeds

2 roasted red bell peppers (*See Note below)
(thinly sliced)

For the Salsa:

1/2 C. pitted green olives

5 Scallions, chopped

1 clove of garlic, peeled

1 T. balsamic vinegar

2 tsp. olive oil

2 T. tomato-based salsa

To make the salsa, combine the olives, scallions, vinegar, garlic, olive oil, and tomato salsa in a food processor or blender. Whiz until coarsely pureed; the salsa should be slightly chunky. Set aside.

Preheat the broiler or prepare the grill. Rub the tuna with the lemon juice and olive oil, then sprinkle on the savory and sesame seeds, pressing them into the flesh. Broil or grill the fish until cooked just through, about 3-4 minutes on each side. Serve warm, drizzled with the salsa and sprinkled with the sliced peppers.

Makes 4 servings. 195 calories per serving, 5 grams fat, 25 percent of calories from fat.

*NOTE: To roast peppers, halve, core and seed them. Broil skin side up until the skins are black and charred. Transfer the charred peppers to a bowl & cover with a cloth napkin until they cool, at least 20 min. Then, scrape off and discard the charred skin.

Taken from “The Good Herb” by Judith Hurley.

Wild Boar Marinade

2 Cups full-bodied red wine
1/4 Cup red wine vinegar
1/4 Cup Port wine
1 medium onion, thinly sliced
1 Cup chopped carrots
4 garlic cloves, chopped
1 T. chopped fresh thyme
(or 1 1/2 tsp. dried)
1 T. chopped fresh marjoram
(or 1 1/2 tsp. dried)
3 bay leaves
8 crushed juniper berries
(or 2 T. gin)
6 crushed peppercorns
1 tsp salt

Needed: One 4-6 lb rump end or center cut of

fresh pork leg or whole Boston butt

Remove skin and trim excess fat.

1 Cup of beef, chicken or pork stock.
Salt and freshly ground black pepper

Wild boar is very tasty if cooked properly. This recipe can also be applied to any good-size piece of domestic pork, however, and is especially good with Boston butt and fresh pork leg. The marinade will give most cuts of pork a little of the gamy flavors of the wild meat. This is a version of the french recipe called “a la facon de sanglier“, in which pork is marinated to taste like sanglier, or wild boar. Serve with mashed potatoes and turnips with maple glazed carrots.

FLAVOR STEP: Combine the marinade ingredients. Put the pork in a large bowl and pour the marinade over it. Pierce the meat with a carving fork or skewer all over to help the marinade penetrate. Cover and refrigerate for at least a day and up to 2 days, turning every so often.

Let the meat rest at room temperature for an hour or so before cooking. Preheat oven to 325 degrees.

Remove the pork from the marinade and place in a roasting pan. Pour the marinade into the bottom of the pan. Roast the pork for about 2 hours, basting often with the marinade. Add a little water, stock, or wine to the pan if necessary. Test the roast at its thickest part with an instant read meat thermometer — it should register 150-155 degrees fahrenheit.

When it is done, remove the roast from the oven and cover it loosely with foil. The temperature should rise about 10 degrees while it rests. To make a sauce, strain and degrease the pan drippings. In a small saucepan, mix with the stock. Bring to a boil, and reduce until just syrupy. Taste for salt and pepper. Slice the meat and pour the sauce over and serve.

Serves 6-8

Authored by Bruce Aidells and Denis Kelly, who wrote The Complete Meat Cookbook

4 ounces cream cheese
Three eggs
1/4 cup parmesan cheese
1/3 cup heavy cream
1/2 teaspoon oregano
2 cups shredded Italian cheese (mozzarella, romano, parm mix – or your choice)
1/4 teaspoon garlic powder
1/4 cup tomato sauce
1 cup shredded mozzarella
20 slices pepperoni

Preheat oven to 375 degress. In mixing bowl, beat together the eggs and cream cheese until smooth. Stir in heavy cream, parmesan cheese and spices. Pour 2 cups of cheese into a nonstick, 13 x 9 inch baking pan or equivalent. Add egg mixture on top of cheese and blend together so that the cheese is suspended in the mixture — not concentrated at the bottom of the pan. Bake in oven for approximately 30 minutes; then, briefly remove pan to add on the layers of pepperoni and mozzarella cheese. Return dish to oven for 10 more minutes, or until dish is bubbly and brown.

To get good results, you need to utilize quality cooking equipment.
A good high quality quiche pan (with removable base): Kaiser Bakeware Noblesse 11″ Quiche Pan

Yields 4 servings

Total Net carbs: 6 grams per serving
Total Net carbs for Day 1 based on a single serving per meal: 10.6 grams

Cooking Prime Rib

Cooking prime rib is similar to cooking other cuts of beef, but with much better flavor than regular roast. Individuals want to begin by making sure that the prime rib is at room temperature before placing it in the oven. You should allow two hours. Skip this step and it will take longer to cook. Then you will want to trim excess fat off the prime rib; however, leave a thin layer of fat in order for it to baste itself –about 1/2 inch. Next, you will want to pat the rib roast dry.

There are a variety of ways to inject flavor into your prime rib. One method is to cut slits into the meat — about 1/2 inch deep — then rub your chosen spices into the meat. Then sprinkle some coarse black pepper, sea salt, and garlic powder over the beef.

Marinades, Flavor Injectors and Quality Cooking Equipment

Marinades are another choice. Some of my favorite ingredients are: red wine, sesame oil (use sparingly — a few drops only), balsamic vinegar, lemon juice, ginger ale, fresh garlic, and red onions. Mix and match – use some or all of these ingredients as you see fit. You will want to marinade for a period of four hours, up to three days. When you remove the beef, once again pat it dry. Note: if you would like, you may find a high quality flavor injector at spitjack.com. It is $49 and built to last. It is the Spitjack Magnum Meat Injector Gun. It has FDA food borne approved O-rings. The Magnum comes with 2 needles, 1 with a slanted open tip (for injecting a marinade that might have small spice or herb particles) and the other with a closed end and side perforations (for liquid only flavoring solutions). For quality results, use quality cooking equipment!

Find More Info on Quality Cooking Equipment

Oven Cooking

Sear the prime rib at 450 degrees fahrenheit for fifteen minutes; then reduce the heat to 325 degrees, to fully cook the meat. Then, every half hour you should baste the rib (fat side down). About thirty minutes prior to the end of the cooking time, insert an instant read digital thermometer in order to check the internal temperature of the meat. Be sure to stick the thermometer into the thickest part of the meat, not into the fat or near the bone. Once an internal temperature of 120 degrees fahrenheit has been reached, remove the prime rib from the oven and wrap it in aluminum foil. Allow it to set for about 20 – 30 minutes. It will continue to cook, reaching an internal temperature of 125 degrees to 130 degrees. The prime rib is now ready to be served and eaten. Bon appetit!

Carve the Meat Already!

To carve this magnificent piece of meat, you will want to utilize a long, thin sharp knife. A ten inch chefs carving knife, or perhaps an electric carving knife, if you prefer. Use the knife to cut off the feather bones. These bones are the large end bones. Cut off big steak-size pieces with the desired thickness.

One Final Note : be sure and go to a high quality butcher. Not only is high quality cooking equipment imperative here – a high quality butcher can be like your best friend when it comes to pleasing your dinner guests. Ask for USDA prime .

Click for Excellent 5 Star Restaurant Recipes!

1. It contains not only delectable recipes, but also colorful cooking stories
2. The recipes are delicious – I have tried half a dozen ..such as carnitas and pork arista — mmm good
3. Focus on dry rubs and marinades is extensive
4. It has many facets; it covers broiling, stir-frying, pan-broiling, sauteing, panfrying, grilling, barbecuing, oven roasting, braising and stewing, wet basting, poaching, steaming, and pressure cooking.

Written by Bruce Aidells, who is an excellent chef it may be found here –> The Complete Meat Cookbook

Note: This author and chef has a second book called “The Complete Book of Pork” –> The Complete Book of Pork, a guide on buying, storing and cooking Pork.