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The 11 Commandments of a THANKSGIVING DINNER ..Food, Fun, and recipes!
CookingWithCarlo.com ^ | Nov 5 2003 | A Dad, Chef, Author, Freeper

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



TOPICS: Food
KEYWORDS: food; foodie; foodies; freeperkitchen; tg; thanksgiving; thanksgivingday
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To: XHogPilot
DONE! Thanks
41 posted on 11/06/2003 2:05:10 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: RJayneJ
Next time you core apples, split them and use your melon baller to remove the core

Great tip indeed.. thank you sweetie..

 


Holiday Eggnog
1. Whip eggs and superfine bar sugar together until sugar is dissolved.
2. Add liquor. Whip well.
3. Add light cream. Whip again.
4. Break up ice cream small and add 1/2 ice cream and 1/2 whipped cream and stir in well.
5. Float remaining ice cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly. Serve with butter cookies.
Yield: about a gallon

Whipped Cream

1) Whip 1 qt heavy cream till tracks show.
2) Add 4 oz sifted l0x sugar.
3) Add 1/2 oz Vanilla Extract. Continue beating, add Gran Marnier slowly while beating if you are adding it.
4) Whip to medium soft peaks. Makes the 3 quartss required.
Chocolate Version. Use Double dark chocolate ice cream.
Add 6 to 8 oz (about a cup) of Grand Marnier to the whipped cream with the vanilla slowly.
Add a pint of Gran Marnier or Orange Chocolate liqueur instead of the vodka.
Garnish with chocolate curls or grated dark chocolate.
42 posted on 11/06/2003 2:16:21 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: hattend
Quips & Quotes

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."

43 posted on 11/06/2003 2:23:23 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: tubebender
 

LowCarb Cauliflower Alfredo

For 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.

  • 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
Prepare Cauliflower:
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 tough

Buying 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.


44 posted on 11/06/2003 2:26:50 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
I am enjoying the thread. Add me to the list Denco
45 posted on 11/06/2003 2:28:52 PM PST by denco
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To: denco
Will do! Thanks and welcome.. :)

Have Bones, Make Broth

Freeze it or use to make more gravy for other leftover dishes..It's easy as 1 2 3

  • 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)
1) Chop or break up turkey bones and place in a large pot.
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.

46 posted on 11/06/2003 2:34:58 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: .38sw
The remote thermometer has a heat resistent cable attached to a probe you insert into turkey and the unit sits on the counter.
47 posted on 11/06/2003 2:36:52 PM PST by tubebender (FReeRepublic...How bad have you got it...)
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To: carlo3b
Oh carlo, I'm gaining weight just reading your thread...

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

48 posted on 11/06/2003 3:05:46 PM PST by spectre (Spectre's wife)
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To: carlo3b
Thanks for the ping Carlo. Tried something that I'd like to share with you. "Barilla" makes lasagna noodles (in a 12 oz box) that needn't be boiled beforehand. If my mom (fabulous cook) hadn't shared her success using it, I never would have tried it. Results are excellent and the elimination of that extra step and dirty pot, well worth it.
49 posted on 11/06/2003 3:54:54 PM PST by StarFan (Life is in session, are you present?)
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To: spectre
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.

What wonderful tips my dear friend, thank you so much for sharing them with us... Yummmm

 


LowCarb Turkey and Rosemary with Roasted Florets
Rosemary is always delicious paired with Turkey and Chicken, but use it sparingly because it has a very strong flavor and aroma.
  • 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
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. 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.

50 posted on 11/06/2003 5:06:49 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Please add me to your ping list. Thanks.
51 posted on 11/06/2003 5:24:34 PM PST by Ima Lurker
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To: RJayneJ
LowCarb Butternut Turkey

Butternut squash purée makes a delicious sauce component; it provides a sweet under taste and creamy texture.

  • 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
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) 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.

  • 1 1/2 pounds butternut squash, cut in half
  • 1 cup water
Preheat oven, 350
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.

52 posted on 11/06/2003 5:24:34 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: stanz
Thia Coconut Curry Tofu

53 posted on 11/06/2003 5:35:51 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Where's Uncle Joe's Stuffing recipe??? You don't expect me to remember where I filed it away last year, do you???;^)
54 posted on 11/06/2003 5:42:10 PM PST by MozartLover (Normal day, let me be aware of the treasure you are.)
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To: carlo3b
Yum! I love Thanksgiving, only having 5 guests this year down from my usual 20! I'll restrain myself from cooking to much. Thanks Carlo for the timely receipes. How did you know I wanted to try something different this year?
55 posted on 11/06/2003 6:44:40 PM PST by MontanaBeth (Democrats-the how low can you go party-they won't let a little thing like hell stop them.)
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To: carlo3b
Ummmm, carlo, you're makin' me hungry! I love this time of year...would do nothing but cook for 2 months if I could get away with it.
56 posted on 11/06/2003 6:58:35 PM PST by AuntB (Your rights stop where my nose starts!)
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To: MozartLover
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) 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!
 

57 posted on 11/06/2003 7:42:43 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: MontanaBeth
My dear Beth, here is someting for the youngest on the guest list.. :)

TEENIE TOT TURKIE DINNER

This recipe is best for babies, 10 months and older.


58 posted on 11/06/2003 7:45:24 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: AuntB
To my favorite Aunt, here is a real Holiday treat, something modified from my humble Italian roots!..

 


Roast Turkey Leg Confit on Wild Mushroom Risotto
1) Place fat in thick-bottomed pan over low heat until melted, stirring occasionally. When the remnants of skin in the fat turn light brown, strain through fine sieve. Discard remnants and refrigerate fat over night.
2) Mix salt, pepper, bay, thyme and garlic with turkey legs and marinate over night in refrigerator.
3) The next day heat fat over low heat. Place turkey in oven proof pan and pour melted fat over turkey, making sure it covers. If not, pour a little canola oil on top.
4) Place in the middle of a 350 oven uncovered for approximately 2-1/4 hours or until tender. Cool and refrigerate until ready to use. Turkey confit holds for two weeks if completely covered with fat.
At dinner time, pull legs out of fat and crisp skin side up under a broiler or skin side down in a sauté pan in a little preheated turkey fat.

Risotto

Bring the stock to a simmer for any dried mushrooms you may be using; keep hot over a low burner.
2) Melt the butter and oil in a heavy, medium-sized sauce pot, and sweat the onions until soft, about 5 minutes over medium heat, stirring occasionally.
3) Add sliced fresh mushrooms and sauté for 2 minutes, stirring.
4) Add rice and cook, stirring, about 3 minutes until the rice is coated with butter and oil and begins to look opaque.
5) Reduce heat to low. Remove reconstituted mushrooms from stock with slotted spoon, chop coarsely.
6) Add porcini to the rice along with the port, stir for one minute and add 2 cups of hot stock, stirring constantly until liquid is almost absorbed. Continue adding stock 1/2 cup at a time as liquid absorbs, stirring constantly.
7) The rice is done when it is al dente or firm just in the center. This process takes 18-25 minutes. Stir in grated cheese.
Serve large pieces of  turkey atop Wild Mushroom Risotto.
Garnish with sautéed fresh mushrooms and shaved jack cheese.
59 posted on 11/06/2003 7:50:51 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Thanks you so much for the recipes and the 11 Commandments! By any chance do you have an apple - walnut stuffing recipe? It also contains leeks. I misplaced my recipe a few years and have been unsuccessful in duplicating it.
60 posted on 11/06/2003 7:52:46 PM PST by sunshine state
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