Skip to comments.Thanksgiving Recipes
Posted on 11/14/2009 1:34:58 PM PST by tsmith130
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Look for recipes that contain Quinoa (Keen-wah). Good source of protein and easy to make. Kinda looks like couscous.
I am having a beers watching my team play Alabama! GO STATE!
Bookmark for later
Okay, will do. And I found this on the Food Network site. With all the other side dishes that they will be able to eat, maybe this would do the trick and others might like it too. Added bonus — it can go into the oven and won’t require a lot of attention:
Spicy Baked Macaroni
* 1 pound elbow macaroni pasta
* 3 tablespoons extra-virgin olive oil
* 1/2 pound assorted mushrooms, quartered
* 1 onion, chopped
* 2 cloves garlic, chopped
* 1 (14.5-ounce) can diced tomatoes
* 1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
* 1/2 teaspoon red pepper flakes
* 1/2 cups bread crumbs
* 1/4 cup grated Parmesan, plus 1/3 cup
* 1/4 cup Romano, plus 1/3 cup
* 2 tablespoons butter, softened, plus 2 tablespoons
* 12 ounces mozzarella cubed (about 2 cups)
* 1/4 teaspoon freshly ground nutmeg
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.
My favorite part of any recipe...especially on T-day. I discovered make ahead gravy last year. It changed my life.
Oh dear Julia... I tried to tell you it was in the oven to long. Plus brining it would have avoided that...
You have my attention. Make ahead gravy? Tell me more...
Cranberry Apple Pie
Make the pie as if making an apple pie but alternate layers of cranberries and apples.
Put in a single layer of cranberries and lots of sugar, a layer of apples sprinkled with cinnamon sugar, another layer of each with appropriate sweetening, and either a pie crust top or a Dutch Apple pie topping crumb topping.
Bake as for a regular apple pie.
Looks great. Does it have a name?
Here is one recipe from allrecipes.com (Make Ahead Gravy)
Here is a video of Tyler Florence's recipe on Food Network (Tempting Turkey Gravy)
Now that is amazing. I can’t believe I never thought to do it. All the stress is gone!
I think I used wings and legs. The store had them packaged that way. Some people who used Tyler's recipe substituted chicken stock for the water.
Gala is a good substitute, tart and crisp.
I make this salad every year but have never put the apples into it.
This is one of the many reasons I love FR. I am always learning new things. Thanks for the tip!
thanks... I needed this uplifting thread tonite!
I am pigging out my way thru the Obozo Admin! already gained 9 lbs.ha.
Sweet potato souffle
All amounts are variable, depending on how many people you’re feeding! :) Also, this is sweet enough to use for dessert.
6-8 medium sweet taters, cooked and skins off
@ 1/2 a cup of milk
2 handfuls of flour @ 1/2 cup
grated coconut @ half a bag
brown sugar @ 1/2 cup
pecans @ 1/2 cup chopped
Mix all together and put into 13x9.
1 stick or so of butter, melted
couple big handfuls of coconut
more chopped pecans
1/2 to 1 cup brown sugar
Mix all together and sprinkle on top. Mixture should be somewhat crumbly.
Bake at 350 until topping is browned. Enjoy!
Happy Thanksgiving, y’all!
I agree, it gives it a different texture. Some of the packaged pork loins have been brined and it makes the pork almost a dark meat.
I don’t like the sandwiches later on from brined Turkey.
My favorite Thanksgiving recipe is to put Bacon drippings on everything Islamic. Happy Thaksgiving!
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