Posted on 11/19/2015 3:24:16 PM PST by Jamestown1630
The first dish I recall making when I began helping with the family Thanksgiving dinner, was my Aunt's recipe for Sweet Potato Souffle. If you don't like marshmallows (V K Lee, I'm talking to you!) they can be left out; but I think it would be tragic to leave out the raisins :-)
I usually cheat on this: I don't whip the whites separately and fold them in - too much work for Thanksgiving, and it's wonderful even if you just throw it all together and mix it up. I also make the sweet potatoes the night before and refrigerate them, so that part is done ahead.
Sweet Potato Souffle (or not Souffle)
Prepare 2 cups of mashed sweet potatoes: Boil potatoes in their skins until done; remove skins and mash.
Preheat oven to 350.
Scald: 1 C. milk
Add: one-half C. sugar, 1 tsp. salt, 3 T. butter, 1 tsp. nutmeg, and the potatoes. Beat until fluffy.
Separate 2 eggs. Beat yolks and add to the potato mixture. Add: one-half C. raisins, and stir in well.
Beat the 2 egg whites until stiff, and fold into the first mixture. Pour into greased baking dish (I use a large Pyrex deep-dish pie plate).
Bake at 350 for 50 to 60 minutes, or until knife comes out clean. When done, top with a circle of marshmallows around the edge of the plate, and brown briefly under broiler.
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I've never had much luck with 'crockpot' cooking, but I keep trying. Last week we made this recipe that I've seen several versions of on the Internet:
Teriyaki Chicken
1 lg bag of Carrots sliced
1 Red Onion cut in chunks
2 large cans of Pineapple chunks (undrained)
4 Garlic cloves
4 Chicken breasts
One and one-fourth cup Teriyaki Sauce
Throw it all in the crock pot and cook on low 8 hours.
It turned out alright - I could tell that with the right kind of tweaking it would be great - but it had the same somewhat washed-out blandness of every slow-cooker dish I've tried. I would have wanted it to have more intense flavor, and I'm starting to think that there are 'secrets' to this that I just don't know.
Is anyone aware of a really good book on slow-cooker cooking? It's such a handy thing, especially at busy times like this, and when you can combine it with do-ahead prep and freezing. I'd like to learn more about it and be able to rely on it to produce really good meals.
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
I am a believer in crock pots.... a few years ago I started whipping up the mashed potatoes then putting them into a crock on warm. I put the entire ingredients for green bean casserole into another crock and let it cook in there...it sure helped not having to juggle time in the oven.
Yes, they’re very handy as an extra oven or burner. The most use mine has gotten has been to warm and keep things I’ve cooked by other methods, and then taken to potlucks; and the recipe we’ve made that turns out very well in the crockpot, is pulled-pork (crisped up in the oven, after shredding and saucing.) I’m sure it’s nothing like ‘real’ pulled pork, but it works in a little apt. with no outdoor space.
But I’d really like some of these easy crockpot meals to actually come out as tasty as they sound; and so far for me, they don’t :-(
This will sound odd to those without an Asian spouse.
We used to substitute bok-choi for green beans and sometimes goose for turkey as turkey was hard to find in Hong Kong
The only goose I’ve ever eaten was a wild one; I don’t remember it well, but I’ve greatly enjoyed duck done in Asian ways, and I’m planning a thread on duck.
There are lots of great stir-fry recipes for Bok Choy.
-JT
I am getting all my stuff at Marie Calenders! : )
http://www.mariecallenders.com/holiday-guide
We did that kind of thing one busy year: the local Giant sold whole Thanksgiving meals. You just put in your order, picked it up the day before, and re-heated it on T-day. The turkey was actually wonderful, but that was when they actually cooked it on the rotisserie.
The next time we tried it, the turkey was very different; I think we actually had to thaw the cooked turkey out, before re-heating. We didn’t do that again.
There’s a fellow in our area who takes orders for deep-fried turkeys. He starts doing them early in the morning, and you drive by and pick up your order.
-JT
Bump for later
Food in a household with souses of different cultures can be an adventure. Sometimes it is a wonderful ride and other times it is simply strange.
One of the best questions our oldest daughter ever asked was “Mom, in the US we ate Chinese food because you were along way from home. In Hong Kong we Chinese food because it is less expensive. Is there any place we wouldn’t eat Chinese food?”
Just had baby bok choy from this summer’s garden. Chopped blanched and frozen in a foods saver bag. Added it to some Asian rice and seared a couple of chicken breasts. Quick and delicious.
LOL! I thought we were talking about fowl, not pig-in-pickle (just kidding!)
I have an American friend who married a Korean lady. After sampling her native cooking, our entire circle began eating Korean, while she got chubby on McDonald’s &c.
-JT
Southern Slow Cooker by Kendra Morris.
Southern Slow Cooker by Kendra Morris.
Southern Slow Cooker by Kendra Morris.
Sorry for the triple post. I am having connectivity issues with my tablet tonight. I shared a YouTube video 6 times on FB.
Also The Southern Slow Cooker Bible by Tammy Algood.
I am definitely going to look at both of those books.
Thanks very much!
-JT
Stove top stuffing and suteed carrots with dill and parsley, butter of course.
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.
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