Soufflé Base

Instructions

1. 1

   Courtesy of ARA Content EDITOR'S NOTE: The Art Institutes system of 24 educational institutions is located nationwide, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes system of schools has provided career-oriented education programs for 40 years, and its education institutions have more than 135,000 alumni. For more information visit The Art Institutes website at www.artinstitutes.edu/nz.

2. 2

   Thanksgiving Recipes Courtesy Of: http://www.fitnessandfreebies.com Copyright © 2002 Fitness and Freebies. All rights reserved. Classic recipes for Thanksgiving! All these recipes are traditionally made for the Thanksgiving holiday. Some are handed down from decades past, while others are geared more toward ease of preparation and ease up on time consumption as well. Quick Tip: To save time cooking on Thanksgiving day, menu items such as stuffing cannot be fully prepared in advance, however, you can cut, dice and measure all ingredients to toss together before the dishes go into the oven. Classic Roast Turkey Full-Flavored Roast Turkey Rich, Simple Turkey Gravy or Sauce Maple Ginger Roasted Turkey Herbed Turkey Breast Honey-Glazed Turkey Breast with Roasted Pineapple Turkey Tenderloins with Caramelized Onions Turkey Cutlets with Cider Sauce Cranberry Sauce Green Bean Casserole Shredded Brussels Sprouts Sautéed in Cream New Potatoes Bourbon Apricot Yams Roasted Vegetable Medley Pecan Stuffed Squash Pear Apple Sauce Three-can Silky Pumpkin Pie Libby’s Home Made Pumpkin Pie Pumpkin Pie Turkey Noodle Soup Express

3. 3

   Classic Roast Turkey A delicious classic anytime! Recipe Courtesy Of: http://www.fitnessandfreebies.com 1 whole turkey Butter or margarine, melted Select a turkey that is plump and meaty with smooth, moist skin. The skin should be creamy colored. The cu t ends of the bones should be pink to red in color. If the turkey is frozen, thaw it either slowly in the refrigerator or in cold water or quickly in the microwave, fol- lowing the manufacturer's directions. A turkey weighing 8 to 12 pounds will thaw in about 2 days in the refrig- erator. A turkey weighing 20 to 24 pounds will thaw in about 5 days in the refrigerator. You can safely thaw a whole turkey in cold water. Leave the turkey in its original wrap, free from tears or holes. Place in cold water, allowing 30 minutes per pound for thawing, and change the water often. Remove the package of giblets (gizzard, heart and neck), if present, from the neck cavity of the turkey, and discard. Rinse the cavity, or inside of the turkey, with cool water; pat dry with paper towels. Rub the c avity of turkey lightly with salt if you like, but do not salt the cavity if you will be stuffing the turkey. Stuff the turkey just before roasting--not ahead of time. Fill the wishbone area (the neck) with stuffing first. Fasten the neck skin to the back of the turkey with a skewer. Fold the wings across the back so the tips are touching. Fill the body cavity lightly with stuffing; do not pack the stuffing because it will expand during roast- ing. Tuck the drumsticks under the band of skin at the tail, or tie or skewer the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with melted butter or margarine. It is not necessary to add water or to cover the turkey. Place a meat thermometer in the thickest part of thigh muscle, so thermometer does not touch bone. Follow Timetable for approximate roasting time. Place a tent of aluminum foil loosely over the turkey when it begins to turn golden. When two-thirds done, cut the band or re- move the skewer holding the drumsticks; this will allow the interior part of the thighs to cook through. Roast until the thermometer reads 180°F (for a whole turkey) and the juice is no longer pink when you cut into the center of the thigh. The drumstick should move easily when lifted or twisted. When the turkey is done, re- move it from the oven. Let it stand for 15 minutes for easiest carving. Keep turkey covered with aluminum foil so it will stay warm.

4. 4

   Full-Flavored Roast Turkey Recipe Courtesy Of: http://www.fitnessandfreebies.com Start by soaking the turkey in brine. Use one to two gallons of water – enough to cover the turkey. The ratio of salt and sugar for the brine is 1-cup salt, (some prefer kosher), and 2/3 cup sugar per gallon of water. In- crease accordingly. It is all right if a little bit of the turkey is not submerged. Place the turkey, breast down, in the water and let part of the back sit above the water. Sugar is optional, by the way, but does help the bird brown beautifully. 1-1/2 cup kosher salt 1 cup sugar (optional) One turkey (about 11 pounds), thawed if frozen, giblet bag, neck and tail cut off and reserved for gravy (recipe follows), excess fat around each cavity removed and discarded Two medium onions, coarsely chopped One carrot, coarsely chopped