Posted on 11/23/2016 8:36:51 PM PST by SaveFerris
OK, FRiends, just typed this recipe out for someone else, so thought I'd toss it out there in case anyone wants to follow one of my mad creations.
In any case, so far we've had a challenging year but we've made it through some tough times, so I'd also like to praise the God of Israel, that even in these lean times, there are still things for me to be thankful for and I'm sure many of you as well.
FReepers needing prayer, recipes, thankfulness, whatever. I'm off to do other things. Got potatoes sliced up roasting in the oven right now with spices (numerous) to which I'll add carrots and celery.
Got 4 ham steaks (thin tonight) - my recipe is all one paragraph but I hope you can read it - maybe you'll try it another day. As I'm rotating my backup food, some of this is canned WM stuff and some stuff from other local grocery stores.
In any case, I'm off to do other things for a few hours so I hope this recipe is of use to someone out there.
HAPPY THANKSGIVING FREEPERS!
--------------------
Ham Steaks with my new Glaze Sauce recipe
5 small (could use more) Orange slices (canned), 3/4 juice from the can, 1 Granny Smith (green apple) cut into small slices, 3-4 tablespoons white sugar, 2-3 tablespoons brown sugar, 3 tablespoons white onion, a tablespoon or more of Soy Sauce, 1 stick of real butter, dried cranberries (1/2 package), chopped walnuts (about 4 tablespoons), a tablespoon of White Cooking Wine, and about a teaspoon of cinnamon seasoning all cooked over 4/10 heat (40% power) in skillet before baking for about 20 minutes - light simmer - then poured over the ham steaks cut in half, pan sprayed with aerosol butter first - - layered on above ingredients hit it for about 200-225 varying for about 55-60 minutes total.
Bumped it up to 250 for last 30 minutes to reduce the sauce a bit more.
Yum!
Sounds tasty.
This is a nice easy side dish. I don’t use frozen squash in it. If you can’t find pumpkin oil, use some good olive oil or serve as is. Hope this formats correctly.
Cream Soda Butternut Squash
INGREDIENTS
• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon fine sea salt, plus a pinch
• 6 pounds whole butternut squash, peeled, seeded and cut into cubes (may substitute about 6 cups frozen/defrosted cubed butternut squash)
• 12 ounces cream soda (do not use diet)
• 1/2 cup raw hulled pumpkin seeds, toasted (see NOTE)
• Ground cayenne pepper
• Ground cinnamon
• Pumpkin seed oil, for garnish
DIRECTIONS
Fill a large pot halfway with cool water.
Combine the butter and the pinch of salt in a medium saucepan over medium heat until just browned, whisking constantly to evenly disperse the milk solids. Immediately transfer to the pot of cool water; seat the bottom of the saucepan in the water to stop the browned butter from cooking further.
Transfer the browned butter to a large saute pan, over medium heat. Add the squash and stir to coat. Once the butter is melted to translucence, add the cream soda, stirring to dislodge any browned bits and deglaze the pan. Reduce the heat to low. Cover and cook for 25 to 35 minutes, until the squash is fork-tender.
Preheat the oven to 350 degrees. Have a large rimmed baking sheet at hand.
Use a slotted spatula to transfer the squash to the baking sheet, spreading it in a single layer to cool. Pour the cooking juices/browned butter from the saute pan into a blender; add the remaining teaspoon of salt and puree on HIGH for 2 to 3 minutes, then pour evenly over the squash. Bake for 5 to 10 minutes, until glazed and thoroughly warmed through.
Season lightly with pepper. Transfer to a serving dish; drizzle with pumpkin seed oil and sprinkle with the toasted pumpkin seeds.
NOTE: Spread the pumpkin seeds in medium, dry skillet. Sprinkle lightly with cayenne and cinnamon. Toast over medium heat until they begin to pop and become fragrant and lightly browned. Cool before using. Serves 6-8.
From Bryan Voltaggio, chef-owner at Range and Aggio in Chevy Chase.
I’ve been watching for this year’s recipe thread — and here it is. Obviously, other issues have had priority in 2016! Have saved other years’ threads and will do the same with this.
Why cook for myself? I WANT LUCY’s CAKE !
That sounds so good I think its cheating!
HAPPY THANKSGIVNG EVERYONE!
Some other recipe threads from prior Thanksgivings:
http://www.freerepublic.com/focus/chat/3094691/posts
http://www.freerepublic.com/focus/f-chat/2960599/posts
http://www.freerepublic.com/focus/f-news/1742463/posts
http://www.freerepublic.com/focus/news/779858/posts
http://www.freerepublic.com/focus/f-chat/1016280/posts
Also helps if you take Key lime slices and squeeze them into a Corona Lite or Coors light beer,bottles only, while you are cooking and eating.
Great prep for thanksgiving which can be Turkey or stuffed crab meat Mutton snapper/Grouper here in the Keys.
OldGuard1’s Traditional Cranberry Sauce
Ingredients:
* One can of cranberry sauce
Steps:
1) Open can
2) Turn upside down over a plate and shake / hit it until the contents slide onto the plate, leaving a can-shaped pile of cranberry sauce.
3) Serve the plate as-is at the dinner table.
lol
Thanks! And more thanks to all who responded and those who lurked?
After only 2.5 hours of sleep, I may go get a bit more before the serving begins!
Good Night! or Good Morning!
Oops, I'm advocating violence against liberals. Happy Thanksgiving, all....
I seem to make more potatoes, so that there are 'left-overs'
With the extra potatoes, I make a mean mashed potatoes,
with minced garlic, and smoked Dutch gouda (its gotta be'smoked'),
and preferably with finely diced thick sliced , hickory smoked bacon bits
Then, rarely, if there are any more 'left-overs', I make latkes.
Needless to say, I am latkes deprived !(never enough potatoes)
Sounds good for the Easter ham.
Not a recipe as it’s too late but tips:
Celery. Don’t chop the nice stalks for the dressing. Use the leaf end and the root end. Save those nice stalks for the veggie tray. Celery can be chopped and frozen for later use in Christmas dressing or soup, etc.
Eggs. Since you’re already boiling eggs for the dressing, add more to fill the pot for deviled eggs. Just makes for an extra side dish that’s quick to make.
Canned vegetables - Drain the canned corn, green beans, and other appropriate vegetables into a large freezer container rather than down the drain. You’ll soon have enough vegetable broth for soups this winter. Keep adding to the container and you’ll never have to purchase veg broth again.
Turkey carcass. Boil the carcass for stock for the freezer. There’s usually enough meat to pick off and stored in the freezer for a soup or casserole later.
Simple, but brilliant! I’ll never pour can liquid down the drain again!
Happy Thanksgiving all...we are volunteering at Salvation Army today feeding poor families...after we are going to my parents...
Liberal Thanksgiving dinner Tofurkey and Thunderbird.. Both bad for you... :-)
A little bit of pea liquid goes a long way so don’t use peas or very little or put it in a separate container for when you cook dried split peas. Beet liquid is fine but you may not want pink soup, lol. And you may not want green soup from spinach but your mileage may vary. Green beans, any of the other pinto/red beans, carrots, corn or that can of sweet potato you opened today is fine.
This would be a good place for a dry brined turkey recipe.
HTB Top Secret Dry Brine (now in the hands of the Chinese Government)
Zest of three lemons
Zest of three oranges
Four tablespoons salt
Four tablespoons brown sugar
Two teaspoon poultry seasoning (get a new bottle Not the one that has been sitting in your cupboard since Clinton was in office)
One teaspoon allspice.
One teaspoon Zatarains Creole Spice
One teaspoon Beau Monde.
One medium turkey.
Mix together and then rub on turkey UNDER the skin. All over, get the breast the legs the back don’t forget the inside the cavity and under the tail. (You did take the gibbles, neck, gravy pack and silly pop up thermometer out, right? Good)
Remove the skin from the oranges with a knife leaving the flesh exposed and stuff the oranges inside the cavity.
Now get a very large bowl, you can even use the turkey roaster if you like, cover the bird and pop in the refrigerator.
Keep it there for a couple days (Honestly you can do it up to four with no loss of quality of the meat) turning every twelve hours.
Now the drying portion, uncover the turkey, place on a rack and let the skin dry (still in the refrigerator naturally). 24 to 36 hours. Do not skip this step. The skin will not crisp as nicely without doing this.
Thanksgiving Day.
Take the turkey out and remove oranges. Now chop two parts onion, two parts apple, one part celery, one part carrot and a packet of the fresh poultry herb. (You can use a half teaspoon of dried of fresh is not possible to get but get fresh if you can. So worth it)
Stuff cavity and tail section.
Bush skin lightly with melted butter.
Heat your oven to 450 degrees, pop in turkey (covered, breast side down) and lower the temperature to 350.
Cook until it is a half hour from being done. Now turn turkey and uncover. Lightly brush skin with butter again if you like. Now continue to roast uncovered until done or skin is desired crispness.
Take out, let rest for about 25 minutes (covered).
Eat.
Oh, you want to know what to do with the gibblets, neck and tail?
Ok, slice and fry in a bit of butter (on the day you defrosted the turkey, organ meat decomposes rapidly when raw) boil the neck and tail to make broth. Pick bones out of neck. Store meat and broth until you are ready to make gravy. When you turn the turkey you should be able to get some drippings, add to broth and meat, heat on stove, add arrow root to thicken. Done!
Now can we eat?
You want to know what to do with the gravy pack?
Target practice.
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