How To make Curried Ham and Turkey(Usda)
1/2 cup butter, margarine
or turkey fat
1 cup unsifted flour
2 1/4 teaspoons salt
1/8 teaspoon pepper
1 1/2 teaspoons curry powder
4 teaspoons sweet pepper flakes
1 tablespoon instant miced onions
2 1/4 quarts hot milk
1 1/4 pounds cooked turkey :
diced (4 cups)
3/4 pound cooked ham -- diced (2 cups)
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow= enough extra wrap to fold over top. Use one pan for each six servings or= one-fourth of the recipe. Do not line pans for food to be served without= freezing.
Melt fat. Stir in flour, salt, pepper, and curry powder. Add pepper flakes= and onion. Stir in milk slowly. Cook until thickened, stirring= constantly. Stir in turkey and ham.
TO SERVE WITHOUT FREEZING: Heat to serving temperature after turkey and ham= are stirred into hot mixture. Serve over hot toast or biscuits.
TO FREEZE: Pour each fourth of the mixture to be frozen into a baking pan. = Pack food tightly to avoid air pockets. Cool for 30 minutes at room= temperature. Complete wrapping by pulling paper up over top of food. Put= edges of wrap together and fold several times so paper lies directly on top= of food. Fold ends of freezer wrap over the top and seal with freezer= tape. Label with name of food, date of freezing, and last date the food= should be used for best eating quality (about 6 months). Freeze= immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN CURRY: Preheat oven to 350=B0 F. (moderate). Remove freezer= wrap. Place food in baking pan. Bake 1 hour or until mixture is bubbly at= edges. Stir occasionally during heating. After heating, stir gently until= sauce is smooth. Serve over hot toast or biscuits.
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How to Cook a Perfect Prime Rib | Chef Jean-Pierre
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK:
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Shamar eat from anybody tbh????
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