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.
Here are the links to those wonderful recipe threads...
ROFL!!!!! I love it! I think I'll try this one on the weekend when I have time to "sleep it off"!
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.)
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. :)
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.
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!
That was great, now I'll have that running through my head for the rest of the evening :)
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.
Hilarious. Hic. A keeper.
#73 HILARIOUS!!!!!
bttt
This certainly caught my eye. If you can ping me to this when you post it, I will be most grateful.
yummy ...
Love this thread!
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.
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.
Turkey toenails.
Cranberry Mold recipe:
LOL!
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