Tag: christmas cookie recipes

How to make cauliflower cake recipe from scratch

You know that cauliflower isn’t just for the holiday season, but for Christmas too!

But what if you want to make a delicious, easy Christmas cake that’s super filling and doesn’t require any cooking at all?

Here’s what you need to know!

1.

What is cauliflower?

Cauliflower is a vegetable that grows in the cauliflower family.

It’s also known as cabbage and spinach.

It has many culinary uses including pasta, cauliflower, broccoli, broccoli florets, cabbage greens, broccoli mash, cauliaras, cabbage rolls, casseroles, and as a garnish.

It is also known for being one of the most nutritious vegetables.

Cauliflower contains a wide range of phytochemicals, which are the molecules that are responsible for the phytochemical profiles of foods.

These include flavonoids, anthocyanins, vitamins and minerals, and fiber.

Here are some of the important nutrients in cauliflower: Calcium: 1.2%

How to make a delicious pot roast,leftovers turkey recipes – Business Insider

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Pot roast recipe: Ingredients 1 1/2 pounds ground turkey (about 1 1 1 /2 pounds turkey meat) 1 cup water 1 tsp salt 2 cups all-purpose flour 1 cup heavy cream 1/4 cup water 2 tsp garlic powder 1/3 cup onion powder 1 tsp ground cinnamon 1 tsp nutmeg 1/8 tsp ground ginger 1/16 tsp ground nutmeg salt to taste (I used salt and pepper) 2 cups shredded turkey 1 cup all-natural vegetable broth 1 cup shredded cheddar cheese (I just used Trader Joe’s brand) 1/5 cup shredded mozzarella cheese (for mozz) 1 large onion, finely diced (about 3 cups) 1 1-inch layer of sliced ham or turkey bacon, diced 1 1 or 2 cloves garlic, finely chopped 2 cups water (for soaking the turkey in) 1 tbsp olive oil 2 cups vegetable broth (for the pot roast) Directions Place the turkey on a heavy-duty roasting rack.

(I have a Dutch oven that I use for my ovens.)

In a large bowl, mix the water, salt, flour, salt and spices until combined.

Set aside.

Pour the broth into a large pot and add the water and garlic to it.

Cook over medium-high heat until the water is completely absorbed, about 10 minutes.

Add the onions and cook until the onions are translucent and turning golden, about 2 minutes.

Remove from the heat.

Add 1 cup of the vegetable broth to the pot.

Add in the rest of the broth and the turkey and stir to combine.

Add salt, pepper, cinnamon, nutmeg and ginger and cook for about 10 more minutes.

Turn off the heat and add in the mozz, cheese, and onions.

Stir until the cheese is melted and bubbly.

Season with salt and freshly ground pepper.

Serve immediately.

Notes You can also use leftover turkey or turkey strips for this recipe.

If you’re making this recipe for Thanksgiving, add extra broth for a larger pot roast.

If using leftover turkey, cut into cubes and then refrigerate until you need to use them.

I like to roast this at 425 degrees F for a minimum of 5-10 minutes.

If your oven doesn’t have a lid, you can remove the roast from the oven and let it sit for 10-15 minutes before roasting.

The turkey is very tender.

If this is your first pot roast you may need to add more water.

If it’s been a while since you made a pot roast I recommend making 2-3 batches and keeping a few on hand to use when the next batch comes around.

If not, you might want to consider using an immersion blender for a quicker pot roast to get the flavor and texture right.

The leftovers turkey should be good to go.

If there’s an excess broth in the pot, add water. 3.5.3226

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