[Jamestown1630]

This week: continuation of the Special Edition Thanksgiving Thread; and a Blessed and Peaceful Thanksgiving to All!

(If you would like to be on or off of this weekly cooking thread, please send a private message.)

-JT

[minnesota_bound]

I am getting all my stuff at Marie Calenders! : )
http://www.mariecallenders.com/holiday-guide

[painter]

Bump for later

[kalee]

Southern Slow Cooker by Kendra Morris.

[kalee]

Southern Slow Cooker by Kendra Morris.

[kalee]

Southern Slow Cooker by Kendra Morris.

[kalee]

Also The Southern Slow Cooker Bible by Tammy Algood.

[doorgunner69]

Since there is just the two of us, whole bird is too much. Couple years ago we started going a Butterball turkey breat on the BBQ rotteisserie with an Asian 5-spice rub. 5-spice powder, garlic, ginger, blended into butter, and baste as it rotates.

Stove top stuffing and suteed carrots with dill and parsley, butter of course.

[CottonBall]

The sweet potato souffle sounds great. I need to bring rolls, a pumpkin roll, and a veggie to Thanksgiving at a friend’s house, so the souffle will be my veggie.

[JRandomFreeper]

Ping for later. Haven't decided what I'm going to do here. Cooking for one can be a challenge.

/johnny

[pops88]

I tried a new recipe to take to our church’s food bank Thanksgiving-

Great Pumpkin Dessert
http://www.tasteofhome.com/recipes/great-pumpkin-dessert

It’s very easy, freezes well, and I liked it a lot more than pumpkin pie. I’ve never been much of a fan of pumpkin pie.

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups chopped walnuts
Vanilla ice cream or whipped cream

In a large bowl, beat first five ingredients until smooth.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.

I also made some apple-mincemeat strudel. Sooo much better than mincemeat pie or tarts. I read a half dozen or so recipes and adapted from them. Another quick and easy dessert.

[painter]

Bump for later

[Mercat]

We’re going to an event which will have somewhere north of 20 people, pot luck. I learned that one of the people there is vegan. I had already been thinking about this but found a recipe for roasted butternut squash, pears, and cranberries. We have an old farm pear tree which randomly produces large numbers of pears. This year’s crop is crisp and sweet. (some years they are soft and sweet and some years - 2014 - they are all rotten). So here’s the recipe except that since I’m thinking vegan I’m substituting olive oil for butter:
Roasted Butternut Squash, Pears, and Cranberries
~8-10 side servings

2 tablespoons packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
2 pinches of kosher salt
4 cups butternut squash chunks (roughly 1″ cubes)
3 cups pear (bartlett) chunks (roughly 1″ cubes)
1/2 cup dried sweetened cranberries
2 tablespoons melted unsalted butter
Instructions –

1. Preheat oven to 350 degrees.

2. In a small bowl, stir together brown sugar, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.

3. In a large bowl, toss together butternut squash, pears, and dried cranberries. Pour butter over it and sprinkle with sugar/spice mix. Toss until well distributed.

4. Spread into a 9×13 baking dish and bake for 30 minutes. Remove from oven and toss or stir. Return to the oven for another 15 minutes, or until the squash and pears are for tender. Check seasoning (I added a few more pinches of salt) and serve hot.

can be made ahead

[WhyisaTexasgirlinPA]

This is an easy recipe for those who might want the Thanksgiving flavor without making a turkey and dressing:

Chicken Stuffing Casserole

2 cups cooked, chopped up chicken from baked chicken or rotisserie chicken

One box of Stove Top cornbread stuffing mix

One can cream of chicken soup

2 cans/jars chicken gravy

One half soup can of milk ( more can be added if mixture is too dry before baking)

Heat soups and milk in large pan on stove until well blended, add dry stove top stuffing mix and chicken. The mixture should be moist but not too soupy. If too dry, add another half can of milk. Put into 9x13 pan sprayed with Pam and bake at 375 for about 25-30 minutes until bubbly.

[KosmicKitty]

Here’s a slow cooker chicken that really has come out well for me. Got it from Sister Martha :-)

Spiced Chicken Stew with Carrots

INGREDIENTS

2 pounds carrots, peeled and cut into 1 1/2-inch lengths
8 skinless chicken thighs (about 2 1/2 pounds total)
1 garlic clove, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1/4 cup golden raisins
1/2 cup cilantro leaves
1/4 cup sliced almonds, toasted if desired
Couscous, for serving (optional)

DIRECTIONS

SLOW-COOKER METHOD:

Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

OVEN METHOD:
Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

[Twotone]

I’m really, really late to this thread!

Your Teriyaki Chicken in a crockpot looks great. If you think it needs something to give it more zip, I’d add maybe a quarter cup of sriracha chili sauce, & maybe a half cup of sweet chili sauce. But I like spicy dishes.

While traveling in Ruidoso this summer we ran across Noisy River Winery. They had a sweet red wine with habanero that was wonderful. Since we’ve been home I’ve been adding a touch of habanero spice to our homebrew. Excellent!

[Trillian]

Here’s an interesting slow cooker recipe I’m going to try:

Slow Cooker Hissy Fit Dip

Ingredients
1 pound ground country style pork sausage
8 ounces cream cheese
16 ounces sour cream
8 ounces Velveeta, cut into small cubes
4 ounces Muenster cheese, shredded (or 4 thick cut slices cut into small pieces)
2 tablespoons shallot, minced (about 1/2 of a medium sized shallot)
1 teaspoon Worcestershire sauce
1/2 teaspoon dried ground sage

Instructions
Cook the sausage in a large skillet over medium-high heat until browned all the way through, about 8-10 minutes. Drain.
Turn your slow cooker to HIGH and place the cream cheese in the pot. This will soften your cheese while you cook the meat.
Pour the sausage into the slow cooker, and add the sour cream, Velveeta, Muenster cheese, shallot, Worcestershire sauce, and sage. Mix until well combined.
Cover the slow cooker and cook for 1 hour. Stir. If the Velveeta is completely melted, turn slow cooker to WARM and serve at your leisure. If it is not melted, recover and cook for another 20 minutes and then check again. (There’s no reason it shouldn’t be melted. If you need to, use a rubber spatula to smush the Velveeta a bit to help incorporate it.)

Notes
You can also cook this dip on LOW for 1.5 to 2 hours.

If you prefer to bake your dip. Preheat your oven to 350 degrees F. Prep and combine the ingredients as directed. Pour into a 9-inch x 9-inch baking dish, spread into an even layer, and bake for 1 hour. Remove from the oven and serve warm.

http://breadboozebacon.com/slow-cooker-hissy-fit-dip/

This one sounds good too:

Rosemary White Bean Artichoke Spinach Dip

Ingredients:
3 teaspoons olive oil, divided
1 shallot, minced
2 cloves garlic, minced
5 ounces chopped fresh spinach
1 block cream cheese
1 - 14 ounce can cannellini beans, drained and rinse
1 - 14 ounce can artichoke heart quarters
4 ounces mozzarella cheese, grated
3 ounces fresh parmesan, grated
1/2 teaspoon finely minced fresh rosemary
salt and pepper, to taste
1 bag Food Should Taste Good Multigrain Tortilla Chips

Directions:
Heat 2 teaspoons of the olive oil (reserve the remaining teaspoon for later use) over medium heat in a medium sized sauté pan. Add the shallot, garlic, and spinach. Sauté until the shallot and garlic are fragrant and the spinach is wilted, about 3 minutes. Remove from heat and set aside.

In a food processor, combine the cream cheese and the beans. Puree until completely smooth. Add the artichoke heart quarters, mozzarella, and parmesan. Pulse to combine and coarsely chop the artichokes.

Transfer to and oven safe bowl. Stir in the spinach mixture, rosemary, and salt and pepper. Bake uncovered at 350 degrees F for 20 minutes, or until it is hot all the way through and bubbly.

Remove from the oven, drizzle the top with the remaining teaspoon of olive oil and serve hot with Food Should Taste Good Multigrain Tortilla Chips.

http://www.goodlifeeats.com/2015/11/rosemary-white-bean-artichoke-spinach-dip.html

[V K Lee]

JT -
A question..it is supposed you might bake the yams rather than boiling? Your family recipe sounds similar to what has been done in the past -with the praline topping other than marshmallows :) - however, those yams were baked rather than boiled. Don’t remember ever having boiled a sweet potato or ever eating a boiled one. In Texas they are either baked, roasted or fried. LOL or eaten raw when the mood hits ya’.

BTW, can’t remember is it you who likes Amish cooking? Seems to remember there might be some here who do. And your King Ranch Casserole experiment... A CHEESY CHICKEN CASSEROLE recipe was seen yesterday which might be a tastier version than the original King Ranch Casserole with the cream of soup.

For Amish flavor recipes try this
MENNONITE GIRLS CAN COOK
http://www.mennonitegirlscancook.ca/

Cheesy Chicken Enchilada Casserole

Ingredients:

12 corn tortillas
5 chicken thighs (or two cups leftover chicken)
½ cup chicken stock or water
2 large Anaheim peppers chopped
½ large onion chopped
1 Tbsp plus ½ tsp Ancho or Chipotle chili powder (regular chili powder can be subbed in, but the Ancho and Chipotle are so good they’re worth seeking out)
1 tsp cumin
1 Tbsp Mexican oregano (or regular)
1 15 oz can diced tomatoes
Salt and pepper to taste
2/3 cup sour cream
¼ cup milk
1 cup shredded Monterey jack, Colby or cheddar cheese (use 1 ½ cups if not using Cotijo)
½ cup Cotijo cheese (optional)
1 Tbsp lime juice
¼ cup chopped cilantro (optional)
1 Tbsp corn or vegetable oil (or enough to thinly coat the bottom of a large pan)

Preparation:

1. Preheat oven to 350 degrees.

2. If using fresh chicken, place thighs in a pan, sprinkle with salt, pepper and about ½ tsp chili powder and then cover with chicken stock or water. Cook covered for 7-10 minutes, turning over after about 4 minutes. Simmer until cooked through and then remove both chicken and broth from the pan to cool. Shred chicken and keep the broth in a separate dish.

3. Heat the same pan (now empty) to medium heat and then add in the oil, chopped Anaheim peppers and onions. If using jalapeno, add now. Sauté for 10 minutes.

4. Add in the rest of your chili powder plus your cumin and oregano. Be sure to crush the oregano in your hand first (as this releases the flavors more thoroughly into the dish). Add salt and pepper to taste.

5. Add in your shredded chicken (if using chopped leftover chicken add in now), broth, and tomatoes and stir until everything is thoroughly mixed in. Taste and then add more salt if needed. Simmer for 15 - 20 minutes on low heat.

6. Heat a medium pan (I like to use cast iron) to warm up your tortillas. I use medium high heat. Add in a little oil (must enough to barely cover the bottom of the pan) and fry each tortilla until warmed through and slightly crisp. Set aside on a plate.

7. Mix the cilantro and lime juice into your filling and stir. Taste one more time to see if you need to add any salt or pepper and then remove from heat.

8. Mix the milk into your sour cream (whisking to combine) and then set up a workspace with your 9 x 13” pan (which you should spray or line with oil), tortillas, grated cheeses, and filling.

9. Using a ladle, scoop mostly sauce (i.e., not much meat or vegetables) into the bottom of the casserole dish and then lay 6 of your heated tortillas into the bottom of the pan. Top with half your filling followed by drizzling on half your sour cream (making sure you even distribute). Set half your cheese on top of that and then repeat by laying on the remaining tortillas, filling, sour cream and cheeses.

10. Set dish in the oven for about 30 minutes (25 if using a convection oven) or until the entire casserole is warmed through and the cheese is bubbly.

11. Serve and enjoy

A prayerful, blessed Thanksgiving to All

Eat Dessert First....even if it might only be Coconut Ambrosia.

[V K Lee]

GERMAN FOOD SITES

SPOONFULS OF GERMANY
http://spoonfulsofgermany.com/

QUICK GERMAN RECIPES
http://www.quick-german-recipes.com/

BAVARIAN KITCHEN
http://www.bavariankitchen.com/

LIVE LIKE A GERMAN
http://www.live-like-a-german.com/german_recipes

GERMAN FOOD GUIDE
http://www.germanfoodguide.com/cooking.cfm

GERMAN FOODS
http://germanfoods.org/

Barbara Grizzuti Harrison............. I refuse to believe that trading recipes is silly. Tunafish casserole is at least as real as corporate stock.