Posted on 11/06/2003 12:08:33 PM PST by carlo3b
The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!To-Do's, to make your Holiday brighter..
1) Make a list and check it twice.. Plan your menu in advance, and for heaven sakes write it down.. Pull out the recipes and jot down the ingredients and check to see if you have everything on hand to complete the meal without having to run to the store at the last minute.. Be sure to check the expiration date on spices and milks and dated stuff..
There isn't a good time on the day of a big dinner to run to any store, and the Big guy is usually busy doing Big Guy stuff, with the remote.. sigh.. Make the list of all needed items such as utensils dishes napkins.. etc. For example, next to the specific food, put the dish in which it will be served. Don’t forget decorations, candles, linen, anything you can think of. Something to keep in mind, but only as a guide, Who is on What special Diet?2) Buy only what you really need.. such as the right size of a Turkey, Ham, Roast, Lasagna, Goose, Peacock. The bigger is not always the better. Take into account everything that is being served, including anything that is coming from your invited guests, before considering what size main dish, or dishes you are thinking of purchasing.
There is some consideration that should be given to leftovers in your calculations for sure, but think about refrigerator space in the pre preparation and leftovers. With Turkey, the rule of thumb for portions is, 1 pound per person, and 1 cup of dressing per. If eight people are coming to dinner, a 10 to 12-pound bird will do just fine and still provide leftovers.
If you do as we do in our family, you are going to serve 2-3 popular entrees, (Turkey, Ham, Lasagna) you had better remember the last time you had to throw good food away because it was too much to freeze and not everyone wanted all those leftovers to take with them when they left. Consider buying just a breast of turkey instead of the whole turkey. If your family doesn't like dark meat, why waste it? A breast will be faster and easier to cook and carve, and you can still make all of the trimmings. You've not going to pay any attention to me on this are you? OK go buy BIG BIRD.. whatever..:)3) Think of the BIG PICTURE when planning what, and how many side dishes you intend to make. I understand that everyone has their own favorite specialty that you make, but do you have to make them all on the same day? If you are going to have leftovers, DUH, plan on making some of those favorites on a subsequent dinner with one of the special leftover recipes that you can prepare. Having a new side dish will make that easier meal so much more special with a favored specialty..
4) Don't be afraid to ask your guests to bring along something for the meal. Perhaps their favorite side dish or dessert. Specialty breads and rolls come to mind. Those are some of the hardest things to do at the last minute because of the oven space, and don't be shy about suggesting to provide the recipe for a great accompanying bread that complements your planned dinner.. Cornbread comes to mind, or homemade Tiramisu. This is a really great idea for more than the obvious reason, it provides the family or friend with being part of the meal that they can share, and further answers that age old question (if anyone asks it any more) what should I bring to the party.
5) What to drink has to be brought up early in the planning. We usually serve something, a) before dinner, b) with dinner, c) and for sure after dinner, d) and sometimes after, after dinner.. The KISS system is a great idea when planning this stage of the party. KEEP IT SIMPLE STUPID, is a great gage on what exactly to plan ahead. I mentioned STAGE not by accident. Too much alcohol can and does screw up an otherwise great party. This is a party for everyone, and keeping it light is your responsibility, handle it with forethought.
Special holiday beverages are usually less about booze, and more about celebrating, so get and keep the party fun.. Egg nog, Holiday Wassil, homemade Kahlua ..etc, works wonders and all can be made well in advance. Also with this, the age of specialty Coffees, and Teas, try your hand at a expresso machine, and let them do their own thing.. It will add to the festivities and fun.. BTW, beer is for pizza, wine is for dinning.. :)6) Easy on the hors d’oeuvres, and canapés. You will be doing everyone a favor. Too much food before dinner will mess up a perfectly great meal, and pi$$ you off big time if everyone doesn't eat. Kids and old folks come to mind. Think again about the Refrigerator, and the oven when planning. Some items that are lite, and need not take up a lot of cooling space, a flower decorated platter, that you can quickly add raw vegetables with a simple dip and perhaps some mixed nuts or olives, even thin chips.
7) Decorating the house, yard, and most important, your table! Order flowers early. This is where the internet comes in really handy for this chore, you'll save a bundle and make everything look like a million bucks. Take advantage of the early bird specials by ordering from a grower, or wholesale. The internet is full of them, with great prices, check those POP UP's before you delete them without reading.. LOLOL. Simplify decorations too. An attractive floral arrangement for your table, with added green fern and a few loose flowers for platters. How about a simple window decor and something just outside the front door, may be all you need.
8) Frozen items are not a sin.., well, ok but not a mortal sin! I'm thinking about the great specialty breads and rolls, yikes, even some desserts.. gulp! It’s ok to use some convenience items, after all, we accept canned and frozen vegetables, you may not think about additional items today. There are a few really select items that much too good not to consider today, especially when planning a huge party. Pre trimmed vegetables, Shrimp, crab, lobster are great frozen and really speed up the meal service. Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup.
9) Plan to pre make as much as possible, and plan you meal around that fact. Be sure that you think about the day, long before it happens. Read the recipes closely not just for the ingredients but for timing. Prepare as much food ahead of time as possible. Start as far out from the actual day of the party as possible. Think about serving times, then work back.
Think about everything else that will be happening at the same time, including when your family and friends will be arriving. Plan to do those recipes that can be done two, three, even four days ahead? What can be the day before? The morning of? Most, if not all, side dishes can be done ahead, then Reheat. Some dishes actually improve in flavor if made in advance. Leave as little as possible to the last minute. Not everything can be put into one microwave, and ovens most ovens have only one compartment so THINK IN ADVANCE... :)10) Make this and every holiday a dream, not a nightmare.. Plan the day as a special moment that you and your loved ones will remember as that special memory. Make this a day that everyone helps with the fun parts of the preparation and service. Use your best assets in making this party a total success. Hubby and Kids will love it if you have a pre planned easy tasks that are well within there capabilities. Give them a typed timetable and pre assigned fun tasks, like setting the table.. set one place setting the night before and point to it .. LOL. Have dad carve the main courses, and make the beverages, getting everything ready, long before the Football games kick-off. Don't be afraid, just be sure that you leave as little to the imagination as possible when assigning to the family.. Don't be at all ashamed to ask for help, but know in advance what it is your are going to be asking for.. remember that this is your home and only you know where everything is hidden, and where it is put away.. DUH!
11) The best for last.. HIRE A MAID, it is not as expensive as you think, less than $100.00, can make this the best party you ever had. How about to just to clean up, or even serve and clean up, or even cook, serve and clean up, how about a massage...
Bless your heart, have some fun.. Chef Carlo
Great tip indeed.. thank you sweetie..
Whipped Cream
1. Now that food has replaced sex in my life, I can't even get into my own pants.
2. Marriage changes passion. Suddenly you're in bed with a relative.
3. I saw a woman wearing a sweat shirt with "Guess" on it. So I said "Implants?" She hit me.
4. I don't do drugs. I get the same effect just standing up fast.
5. Sign in a Chinese Pet Store: "Buy one dog, get one flea..."
6. I live in my own little world. But it's OK. They know me here.
7. I got a sweater for Christmas. I really wanted a screamer or a moaner.
8. If flying is so safe, why do they call the airport the terminal?
9. I don't approve of political jokes. I've seen too many of them get elected.
11. I love being married. It's so great to find that one special person you want to annoy for the rest of your life.
12. I am a nobody, and nobody is perfect; therefore, I am perfect.
13. Everyday I beat my own previous record for number of consecutive days I've stayed alive.
14. How come we choose from just two people to run for president and 50 for Miss America?
15. Isn't having a smoking section in a restaurant like having a peeing section in a swimming pool?
16. Why is it that most nudists are people you don't want to see naked?
17. Snowmen fall from Heaven unassembled.
18. Every time I walk into a singles bar I can hear Mom's wise words: "Don't pick that up, you don't know where it's been."
LowCarb Cauliflower AlfredoFor those following a Low Carb diet, know that cauliflower is one of those veggies lowest in carbohydrates.
Did you know it is high in Vitamin C, a good source of folacin and an excellent source of natural potassium.Prepare Cauliflower:
- lg. Cauliflower, prepare in whole or florets
- 6 Tbs. butter
- 2/3 Cup heavy cream
- 1 Cup Parmesan Reggiano cheese, freshly grated
- 1/2 tsp salt
- ground white pepper
- dash of ground nutmeg
Wash, drain and remove outer leaves; cut and trim stems. Break cauliflower into small florets, but it can also be cooked whole.
To microwave cauliflower florets, place in microwave-safe baking dish with 1/2 cup of water. Cover with plastic wrap, cook at high (rotating the dish at half-time) for 8 to 10 minutes or until stem ends are tender. Let stand, covered, 2 to 3 minutes before serving.
To microwave whole cauliflower, clean, trim and wrap in plastic wrap. Place, sealed edges down, on microwave-safe serving dish. Cook at high for 3 minutes, turn over, and cook at high for 3 minutes more or until tender. Let stand, covered, 3 minutes before serving.Alfredo Sauce:
1) Place butter and cream in large skillet over medium-low heat.
2) Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg.
3) Remove from heat. Gradually stir in cheese until thoroughly blended and smooth.
4) Return briefly to heat to completely blend cheese, but do NOT let sauce bubble or cheese will become lumpy and toughBuying and Storing Cauliflower:
Select heads that are firm and tightly-flowered, with fine white or creamy white florets and fresh-looking, green leaves. A large head will weigh about three pounds and serve four.
Brown spots on a white cauliflower are most likely only water marks, but yellowish ones may indicate excessive age.Store unwrapped in refrigerator cooler for up to five days.
Have Bones, Make Broth Freeze it or use to make more gravy for other leftover dishes..It's easy as 1 2 3
1) Chop or break up turkey bones and place in a large pot.
- Turkey scrapes and all bones from leftover turkey
- 2 coarsely chopped carrots
- 1 celery rib with leaves, chopped
- 1 onion chopped
- 1 clove of minced garlic
- 1/4 cup chopped parsley with stems
- 1 teaspoon peppercorns
- 1 bay leaf
- Water or canned chicken broth (if you are short on bones)
2) Add remaining ingredients and cover with 2 quarts water or canned chicken or combination of the two.
3) Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to one quart.
I make my bread dressing about the same, ONLY add chopped raisins that have been soaking in water in the fridge for a couple of days. This plumps them up. It's a 'sweet touch'.
For the gravy, instead of flour, I blend some cornstarch with water and add. It comes out nice and clear, no lumps.
Great thread, my friend.
sw
What wonderful tips my dear friend, thank you so much for sharing them with us... Yummmm
Rosemary is always delicious paired with Turkey and Chicken, but use it sparingly because it has a very strong flavor and aroma. 1. Heat oven to 400º F. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add Turkey and vegetables. Toss until well coated.
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried crumble rosemary
- 1/2 packet sugar substitute
- 3 1/2 pounds assorted Turkey parts, about 6 pieces
- 1 cup small cauliflower florets
- 1 cup small broccoli florets
- 1 small red or green pepper, cut in 2 pieces
2. Arrange Turkey, skin side up in a jelly roll pan. Place vegetables, in a single layer, around Turkey. Roast 40 minutes, until Turkey is cooked through and browned. Halfway through cooking time, flip vegetables over and finish.
LowCarb Butternut Turkey Butternut squash purée makes a delicious sauce component; it provides a sweet under taste and creamy texture.
1) Heat 1 tablespoon of the oil in a large soup pot over medium heat. Cook green onions 3 minutes, until softened. Add ginger and cook 2 minutes more. Transfer to a bowl.
- 2 tablespoons canola oil, divided
- 4 green onions, finely chopped
- 2 teaspoons grated fresh ginger
- 1 1/2 pounds boneless, skinless turkey thigh meat, cut into 1 1/2" cubes
- 1 can (14 1/2 ounces) diced stewed tomatoes, chopped
- 1 cup Butternut squash, pureed*
- 1 cup water
- 1/2 packet sugar substitute
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh cilantro
2) Heat remaining oil in pot. Brown turkey pieces in batches, 3 to 4 minutes per batch. Return green onions and ginger to pot. 3) Stir in tomatoes, pumpkin puree, water, sugar substitute, salt and pepper.
Bring to a boil. Reduce heat to low and simmer, partially covered, 40 minutes, until turkey is tender. Stir occasionally.
4) Add cilantro and cook 2 minutes more.*Butternut Squash Purée
Butternut Squash is much sweeter than Pumpkin, and really is a treat, even if it has a bit more carbs than I wish.
Preheat oven, 350
- 1 1/2 pounds butternut squash, cut in half
- 1 cup water
1) Remove stem from squash, cut in half lengthwise and discard seeds.
2) Place flesh side down in baking dish and add water.
Bake at 350 degrees for 1 hour or until tender.
3) Add more water if necessary.
4) Scoop flesh from skin and purée in blender or food mill.
Thia Coconut Curry Tofu
1) Cube tofu and marinate with soy sauce and ginger.
2) Fry onion and other veggies, and throw in tofu and marinade.
3) Add coconut milk and curry paste.
4) Add a little sweetener.
Where's Uncle Joe's Stuffing recipe??? You don't expect me to remember where I filed it away last year, do you???;^)Bwhahahahahhahaahaha ... This is one of the most requested recipes that I post every holiday, and I am always honored to post it, thanks again for asking for it.. It sure bring back many fond memories.. :)
Uncle Joe's Favorite Stuffing
This stuffing is for a big bird, not to be confused with stuffing "Big Bird", or as a side for any roast. It will easily stuff a 24 pound bird and have a little left over. If you are using a smaller bird, you can halve this recipe, or else freeze the extra. One of the best things about this stuffing is how well it freezes. Take any extra stuffing and place it in a foil lined casserole dish. Bake like normal and cool to room temperature. Freeze for a day or two. Remove your casserole dish and you will have a nice package of frozen stuffing for whenever you need it.
1) Soak the apricots and cranberries in the amaretto and brandy overnight.
- 2 cups diced dried apricots
- 1 cup diced dried cranberries
- 1/2 cup amaretto liqueur
- 1 cup pear or plain brandy
- 1 1/2 cups butter
- 2 large yellow onions, chopped
- 1 bunch scallions, sliced
- 6 stalks and leaves celery, chopped
- 8 cups day old egg bread cubes
- 2 pounds bulk pork or turkey sausage
- 2 cups chestnuts, peeled and coarsely chopped
- 3 pears, cored and chopped
- 3 tablespoons chopped fresh rosemary
- 3 beaten eggs
- 1 cup apricot nectar
- 3 cups chicken stock
- salt and pepper
2) Sauté the onions, scallions, and celery in 4 tablespoons butter until soft.
3) Once cooked, transfer to a large bowl.
4) In the same pan crumble the sausage and cook until browned.
5) Add the sausage and bread cubes to the onion mixture.
6) Add the chestnuts, pears, apricot mixture (including soaking liquid) and rosemary to the stuffing mixture.
7) In the same skillet heat the rest of the butter, apricot nectar, and chicken stock until the butter is melted and pour over the stuffing.
8) Salt and pepper to taste and mix well.
9) Loosely stuff the turkey if desired.
Bake any leftover (or all of the stuffing) for 40 minutes along with the turkey.
Heaven sent!
TEENIE TOT TURKIE DINNER This recipe is best for babies, 10 months and older.
1) Heat water and butter in small saucepan over medium heat.
2) Add rice, turkey, peas, and carrots to hot water.
3) Reduce heat and simmer, covered, for 20 minutes.
4) Stir and let rest 5 minutes, covered. Cool before serving.
For 8-12 month-olds:
1) Heat water and butter in microwave at 100 percent for 2 minutes in a 4-cup bowl.
2) Add rice and carrots to hot water. Cook, uncovered, at 100 percent for 3 minutes.
3) Stir and let rest 10 minutes, covered. Stir and cook, uncovered, 3 minutes more at 100 percent. (Rice should be almost tender. If it looks dry, add a tablespoon of water. )
4) Add ground turkey and distribute evenly throughout rice. Cover and cook at 100 percent for 2 minutes more.
Let rest, covered, 5 minutes, until cool enough to eat and to allow for complete cooking of rice.
Variations:
Add peas or chopped green beans, fresh or frozen, at the same time turkey is added. Allow an additional 1 to 2 minutes resting time to cook vegetables before serving.
TEST IT, before serving it to baby, by eating a small sample.. it's delicious.. LOL
Yield: 3 cups
Serving Size: 1-1/2 cups
Risotto
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