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2005 Thankgiving Recipe thread!

Posted on 11/02/2005 5:18:08 PM PST by mcgiver38

Here is a place to repeat all the great recipes we shared last year and some new ones.


TOPICS: Food
KEYWORDS: 2005; christmasdinner; cooking; food; recipe; recipes; thanksgiving; thanksgiving2005; turkeyday2005
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To: carlo3b
Thanks for the ping, sweetie!

Here are the links to those wonderful recipe threads...

Remembering Thanksgiving Day

Another of those dreaded Thanksgiving Recipe Threads

Christmas Recipes

Happy Thanksgiving! Got Leftovers???

If you don't get Merry for the Holidays...We're Cookin your Goose!!!!

RECIPES FOR CHRISTMAS

Strictly for the birds ....for your Happy Thanksgiving

The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!

Where is spirit of Christmas? Have you seen it?

The Clinton Legacy Cookbook...Is here!!!!

101 posted on 11/02/2005 9:18:06 PM PST by jellybean (George Allen 2008)
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To: apackof2

ROFL!!!!! I love it! I think I'll try this one on the weekend when I have time to "sleep it off"!


102 posted on 11/02/2005 9:20:34 PM PST by LaineyDee (Don't mess with Texas wimmen!)
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To: mcgiver38
I love to serve roasted vegetables for Thanksgiving.

1 bag baby carrots
1 large white or yellow onion, cut into eighths
2 small yams or sweet potatoes, cut into wedges
2-3 parsnips, peeled and cut
20 small Brussel Sprouts
2 beets, cleaned, trimmed and quartered
1-2 T canola oil
Salt
Pepper
Rosemary sprigs
Fresh thyme

In a large roasting pan, place the cut vegetables. (I like to cut the vegetables about the same size so that they cook at the same rate.) Toss with oil, then salt and pepper. Lay the rosemary sprigs around the vegetables. Add the fresh thyme (taken off the stalk.) Bake at 450 degrees until vegetables are fork tender and caramelized. You can use whatever vegetables you want, I add potatoes to this for Christmas dinner. You can also use whatever vegetables you want (turnips, squash, rutabaga, fennel, etc.)

103 posted on 11/02/2005 9:23:45 PM PST by Utah Girl
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To: Petronski

Mmmm, that sounds good too. I do the family Thanksgiving thing every year, but I do roast a small turkey for myself. I am going to try those herbs and seasonings.

However I am going on a cruise over Thanksgiving this year. I may not know what to do with all the extra spare time on Thanksgiving (they make the whole turkey dinner.) I'm sure I'll find something to occupy my time. :)


104 posted on 11/02/2005 9:29:53 PM PST by Utah Girl
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To: Utah Girl

You wanna have a good chicken?

Roast it on a two-inch-deep bed of coarsely-sliced onions and lemons (equal parts), having rubbed the top of the chicken with the butter, then black pepper and a bit of rosemary.



Oooooh. That's damn good.


105 posted on 11/02/2005 9:37:41 PM PST by Petronski (Cyborg is the greatest blessing I have ever known.)
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To: carlo3b

Good to see you back, carlo! It's too late tonight, but I'm going to add my KNOCK DOWN DEAD "Coke Salad" recipe tomorrow. It's a light, sweet gelatin salad with just a little punch. Our family loves it more than cranberries as a side dish and it's become a tradition.

Goin' to bed now!


106 posted on 11/02/2005 9:40:31 PM PST by Humidston (TX, don't believe bogus phone call lies! Vote YES on Amendment 2!!!)
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To: Howlin

That was great, now I'll have that running through my head for the rest of the evening :)


107 posted on 11/02/2005 9:40:54 PM PST by Dolphy
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To: Petronski

That sounds good. I do roasted chicken by lifting up the skin and rubbing butter on the meat. Then I place fresh herbs on top. Roast at a high temperatue. The skin comes out crackly, translucent, and the herbs make the chicken beautiful.


108 posted on 11/02/2005 9:52:00 PM PST by Utah Girl
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To: LucyT

Hilarious. Hic. A keeper.


109 posted on 11/02/2005 10:32:32 PM PST by Kay
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To: Howlin

#73 HILARIOUS!!!!!


110 posted on 11/02/2005 10:35:34 PM PST by YaYa123 (@Thanks.com)
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To: mcgiver38

bttt


111 posted on 11/03/2005 12:24:23 AM PST by kcvl
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To: Miss Marple
the family's persimmon pudding recipe

This certainly caught my eye. If you can ping me to this when you post it, I will be most grateful.

112 posted on 11/03/2005 2:26:42 AM PST by Bahbah (Tony Schaffer is a hero)
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To: Petronski; cyborg
That is hysterical!
113 posted on 11/03/2005 2:54:04 AM PST by tiredoflaundry (Holy Toledo! It's Alito!)
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To: Howlin

yummy ...


114 posted on 11/03/2005 3:23:34 AM PST by AFPhys ((.Praying for President Bush, our troops, their families, and all my American neighbors..))
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To: mcgiver38

Love this thread!


115 posted on 11/03/2005 3:54:21 AM PST by nyconse (a)
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To: mcgiver38
An important note if you are going to brine a turkey is that you should buy a fresh or 'minimally processed' frozen bird. Many turkeys have been injected with a basting solution which contains salt. That salt, when combined with the salt from the brine, will make the whole thing too salty.

Other than that, brining is a great way to get a very flavorful and moist bird. I also use a cooler. Into the brine I add chinks of onion, cloves of garlic, stalks of celery and fresh herbs like rosemary, sage, and thyme.

116 posted on 11/03/2005 4:03:10 AM PST by Trust but Verify (( ))
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To: carlo3b; All

My husband was diagnosed with diabetes this year, so we have gone low carb (boo). Does anyone have any tried-and-true low carb recipes for desserts? I can find them in cookbooks, but the ones I have tried are just not very good.


117 posted on 11/03/2005 4:06:37 AM PST by Trust but Verify (( ))
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To: Howlin
hahahahaha!

Thanks
118 posted on 11/03/2005 4:26:49 AM PST by firewalk
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To: Howlin

Turkey toenails.


119 posted on 11/03/2005 4:27:49 AM PST by daybreakcoming (May God bless those who enter the valley of the shadow of death so that we may see the light of day.)
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To: Petronski

Cranberry Mold recipe:

LOL!


120 posted on 11/03/2005 4:55:12 AM PST by kitkat (Democrat=Socialist=Communist. Hillary the RED)
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