Thursday, November 29, 2012

Cheeze Sauce

Cheeze Sauce by Custom Taste on Homemade Not Pre-Made
A vegan cheeze sauce that is quick and easy to make and will not be painful to your wallet. This will help those lactose allergy sufferers be able to enjoy mac cheese, cheese soup and lasagna all over again!

Shopping List
  • 2 Cups Garbanzo Beans (cooked)
  • 3 tbsp Nutritional Yeast
  • 2 Cups Hot Water
  • 1/2 Cup Almond Milk
  • Seasoning
  • 1 tsp Garlic Powder
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 1 tbsp Honey
  • 1 tbsp Mustard
  • 1 tbsp Olive Oil
  • 1 tsp Mustard Powder
  • 1 tbsp Apple Cider Vinegar or Lemon Juice

Medium size pot
Blender, Handheld Blender, or whatever you choose to use
Measuring Cup, tbsp and tsp
Mixing spoon
2 Regular Bowls

Cheeze Sauce by Custom TasteTime 20 Minutes
Prep 5 minutes
Cook 15 minutes
Yield 4 cups or 18 servings

Tuesday, November 27, 2012

Homemade Turkey Stock

From Homemade Not Pre-Made
Ever wondered what to do with that large leftover turkey carcass, knowing that something could be done with it but you have never been sure? Well here is your answer! You can use the recipe twice using the same ingredients. Better and homemade stock than store bought you have no worry about running to the store next time you need stock!Also, since it is made in a slow cooker you do not need to worry about it being in the way while you prepare other meals.

Shopping List
  • One turkey carcass
  • 2 cup of potato peels (about 4 to 5 small or 3 large)
  • 2 cup of the butt end of a stalk of celery
  • 1 large onion
  • 10 cups of water
Slow cooker
Measuring cup
Chopping Board
Cutting Knife
Large bowl

Time 16 hours 20 minutes
Prep 20 minutes
Cook 8 hours
Yield Roughly 2.5 Quarts

Wednesday, November 21, 2012

Turkey Neck Gravy

Turkey Neck Gravy by Custom Taste
Ever wondered what to do with the neck in your turkey around the holidays, well we have the solution. MAKE GRAVY! Very flavourful, easy and a great addition to the dinner table, you will run out in no time. Plus there is no added expense to make this, you just use what your turkey has to offer you!

Shopping List
  • 1 Turkey neck
  • 3 tbsp Canola Oil
  • 1 Cup Mushrooms
  • 1 Cup Diced Onion
  • 1 tsp salt
  • 1 tbsp Pepper
  • 4 Cups Water
  • 1 tbsp Flour
  • 1/2 Cup Almond Milk

Turkey Neck Gravy by Custom TasteHardware
Chopping Board
Sturdy Knife
Medium sized Pot with Lid
Measuring Cup, tbsp and tsp

Time 1 hours and 45 minutes
Prep 15 minutes
Cook 1 hour 30 minutes
Yield 2 cups gravy

Tuesday, November 20, 2012

Brined and Baked Turkey

Brined and Baked Turkey by Custom Taste
Tis the season for turkey, and if it your first time cooking a turkey this recipe will ensure juicy meat, delicious skin and guaranteed success. Easy, hands off and very quick you will not only impress your guests but probably be asked to always make the turkey for the future seasons.

Shopping List

  • 17 lb Whole Thawed Turkey
  • 4 quarts of ice
  • Enough water to fill the briner
  • 4 cups water
  • Brine Seasoning
  • 3-4 Bay Leaves (dependent upon size)
  • 2 Twigs of Thyme (about 2 tbsp)
  • 1/2 Cup salt
  • 3 tbsp Rosemary
  • 1 large onion

LARGE SPACE TO FILL WITH WATER exp: sink, tub, bucket, etc
Medium Sized Pot
Measuring Cup, tbsp and tsp
Oven Roaster
Aluminium Foil

Time 8 to 10 hours
Prep 4 to 6 hours
Cook 3 hours
Yield 1 17 lb Turkey
If your turkey is larger than 17 lbs please consult this guide for tips.

Thursday, November 15, 2012

Dirty South Rice Dressing

Custom Taste
Whilst growing up, the best part of the holidays was the rice dressing! However trying to find a recipe was hard considering a large amount of what was found only wanted us to use pre made mixes and packaged seasonings, *pout*. So! Custom taste decided that we were going to get smart and create out own. This is the product. Delicious  nutritious and super easy, rice dressing is no longer holiday only. That makes us very excited.

Shopping List

  • 2 cups broth (chicken or vegetable is the best)
  • 2 cups water
  • 2 cups rice
  • 1/2 to 1 cup giblets (chicken liver wins)*
  • 1/2 to 1 cup other meat you like (we used left over shredded chicken and pulled pork)
  • 2 garlic cloves (big ones!)
  • 1 1/4 cup celery (2 large ribs)
  • 1 bell pepper*
  • 1 jalapeno pepper (de-seed if you so desire)
  • 1 tsp thyme
  • 1 tsp sage
  • 1 tsp chives
  • 1 tbsp Hot Roasted Vegetable Salsa With Cilantro or hot sauce of your choosing
  • 2 tbsp oil (Extra virgin wins)
  • 1 medium to large white onion
  • 2 oz dark red wine (YAY!) optional
  • Salt and pepper to preference

Cutting board
Sharp knife
Oven safe baking dish
Small pot
2 skillets
Measuring cup, tbsp and tsp
Stirring apparatus
2 medium size mixing bowls

Time 1 hour and 10 minutes
Prep 10 minutes
Cook 1 hour
Yield 2 1/2 cups

Tuesday, November 13, 2012

Bottomless Pot Pie

Bottomless Pot Pie by Custom Taste
For pot-pie lovers that want more pot pie and less crust, this is for you. Super simple to make, and near to no baking required. You will be able to satisfy your pot pie craving in no time, from scratch and far less the cost. Guaranteed to keep you full for longer and much tastier!

Shopping List
  • 1 3/4 cup Potatoes
  • 1/2 cup Peeled Carrots
  • 1 1/2 cup Onion
  • 3/4 cup Cremini Mushrooms
  • 1/2 cup Green Beans (fresh or canned, whatever you have on hand)
  • 2 cups Meat (left over or fresh)
  • 1/2 cup Celery Rib
  • 2 tbsp Canola Oil
  • 3 cups Water
  • 1 cup Almond Milk
  • 1 tbsp Flax Meal
  • 3 tbsp Cornmeal
  • Fresh Parsley
  • 1 Recipe Easy and Quick Crust (optional)
  • Pot Pie Seasoning
  • 1/2 tsp salt
  • 1/2 tsp Black Pepper
  • 1 tsp Sage
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Thyme
  • 1 tsp Rosemary
Chopping Board
Chopping Knife
Small Mixing Bowl
Pestle (or spoon)
Medium size pot
Mixing Bowl
Measuring cup, tbsp and tsp
Mixing spoon

Bottomless Pot Pie by Custom TasteTime 1 hour 40 minutes
Prep 10 minutes
Cooking 1 hour 30 minutes
Yield 4 to 5 cups pot pie

Thursday, November 8, 2012

Cucumber Citrus Water

The citrus will help kick start your metabolism, improve your digestive system as well as give you extra energy, cucumber will actually help to hydrate you even more than just regular water and mint is a very strong antioxidant and will also help your digestive system. Quick, easy and simple this stuff will help prevent bloating and weight gain during the holidays months.

Shopping List
  • 1/2 Cucumber
  • 1 Lime
  • 2 Lemons
  • 2 tsp Dried Mint (3 tsp fresh)
  • 4 Cups Filtered Water
  • 4 Cups Ice

Cutting Board
Sturdy Knife
Hand Juicer (or a very firm grip)
2 Quart Jug
Mixing Spoon

Time 2 hours 15 minutes
Prep 15 minutes
Rest 2 hours
Yield 8 servings

Tuesday, November 6, 2012

Easy and Quick Crust

Getting into the holiday spirit we know many of you, as well as us, will be on the pie making train. This crust is super easy and can be made ahead of time and frozen, so when you need some crust it is right there. Since you are making a batch your pies can be as big, or as small, as you want them!

Shopping list
  • 2 Cups Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp salt
  • 1 Flag (1 tbsp flax to 3 tbsp water)
  • 1 tbsp distilled vinegar
  • 1/4 cup oil
  • 8 tbsp cold water

Small Bowl
Medium mixing bowl
Saran Wrap or large zip top bag
Measuring cup, tbsp, tsp
Mixing spoon or spatula

Time 1 hour and 15 minutes
Prep 15 minutes
Refrigeration 1 hour minimum
Yield 2 (generous) medium size pie shells

Thursday, November 1, 2012

Pumpkin Sensation Week: Encore

So a sister-in-law of ours called and asked if we had a recipe for allergen-free muffins or cupcakes that her daughter could take to school for a Halloween party. At the time we did not, but we got on it right away! These are egg free, milk free and nut free. Light, fluffy and sweet they are perfect for a classroom party without having to forfeit fun and taste.

  • 2 Cups Flour
  • 2 tsp Baking Soda
  • 1/2 tsp salt
  • 1/2 Cup Oil
  • 3/4 Cup Almond Milk*
  • 1 tbsp Milled Flax Seed
  • 3 tbsp Warm Water
  • 1/2 Cup Pumpkin Puree
  • 1 tbsp Honey
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Granulated Sugar

2 Medium Mixing Bowl
Small Bowl
Muffin Tin
Spatula Towel
Basting Brush
Mixing Spoon
Measuring Cup, tbsp, tsp
Cupcake Liners (optional)

Time 45 minutes
Prep 10 minutes
Cooking 20 minutes
Yield 24 muffins (average muffin size)