Millennium Falcon Whole Wheat Buttermilk Pancakes

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Whole Wheat Buttermilk Pancakes

Ingredients:

Millennium Falcons
1 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp sugar
1 egg
1 cup buttermilk
1 Tbsp melted butter

Directions:

Combine flour, baking powder, baking soda, salt, and sugar in one bowl. Whisk together buttermilk, melted butter, and egg in another bowl. Combine the two together and stir until smooth.

On a heat gradient of 1 to 10, cook these at a 4 on a non-stick, cooking spray coated surface. Watch for bubble formation and cook until golden.

Commentary: This recipe takes less than 12 parsecs and is enough to feed two people or 1/10th a Jabba.

Inspired by: http://southernfood.about.com/od/pancakesandwaffles/r/buttermilk-pancakes.htm

Buffalo Turkey Pot Pie

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Buffalo Turkey Pot Pie

Ingredients:
1 pound cooked turkey breast – cubed
1 cup sliced carrots
2 stalks celery, chopped into bite sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups turkey broth
2/3 cup milk
1/2 cup Louisiana buffalo wing sauce
1/2 cup blue cheese, crumbled
2 (9 inch) unbaked pie crusts

Directions:

Preheat oven to 425 degrees F (220 degrees C.)

In the saucepan over medium heat, cook onions, carrots, and celery in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in milk. Simmer over medium-low heat until thick. Whisk the chicken stock, cooked turkey, and wing sauce into the butter/flour mixture/milk and bring it to a boil. Simmer until thickened, 2-3 minutes.

Place the turkey mixture in bottom pie crust. Sprinkle with blue cheese. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Inspired by: http://www.food.com/recipe/buffalo-chicken-pot-pie-284101
http://allrecipes.com/recipe/chicken-pot-pie-ix/

Traditional Irish Breakfast

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Traditional Irish Breakfast

Ingredients:

Winstons Irish bangers
Heinz Baked Beans
Winstons Rashers
Winstons White Pudding
Fried egg
Grilled tomatoes
Potato Farls
Beer bread
HP Sauce

Potato Farls

Ingredients
4 cups of mashed potatoes
1/4 cup all-purpose flour, plus extra for dusting

Directions:
Place warm mashed potato in medium bowl. Stir in flour. Mix lightly until dough forms.

On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife.

Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Inspired by: http://allrecipes.com/recipe/irish-potato-farls/

Brined Roast Turkey

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Brined Roasted Turkey

Ingredients

  • 1 (23 lb.) frozen  turkey
  • Oven bag

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Olive oil

Directions:

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 350 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with olive oil.

Roast the turkey on lowest level of the oven.  Insert a probe thermometer into thickest part of the breast and Set the thermometer alarm (if available) to 161 degrees F. A 23 pound bird should require a total of 4 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Inspired by: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Rhubarb Cream Pie

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Rhubarb Cream Pie

Ingredients:

3 cups rhubarb
3 eggs (separate out the white of one)
2 cups sugar
1/4 cup butter
1/2 tsp salt
1/2 cup flour
3 Tbsp heavy cream
1 Tbsp orange juice (preferably from an actual orange)
1/2 tsp cinnamon
2 unbaked pie crusts

Directions:

Mix all ingredients except the rhubarb really REALLY well. Then fold in the rhubarb. Pour into a pie crust, then top with another pie crust. Brush the egg white onto the top pie crust, then sprinkle it with cinnamon and sugar. Bake at 375 degrees for 30 minutes. Reduce temp to 325 degrees and bake for another 20 minutes.