Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
The day after Thanksgiving I like to make these. That doesn't mean I am June Cleaver and always get around to making them. But, at least I think of it. These are the softest and most wonderful cinnamon rolls. Since I wasn't sure about copyright for reposting I am just adding the url for this.
Breakfast Pizza
1 (8-ounce) can refrigerated crescent rolls
6 eggs, beaten
1/2 pound bacon, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
[optional: 1 (4-ounce) can sliced mushrooms, drained]
1. Preheat oven to 375 degrees. Grease a 12-inch pizza pan.
2. Unroll dough and press into an even layer, covering bottom of greased pizza pan.
3. Combine eggs, cooked bacon, and cheese [and mushrooms]; pour mixture evenly over dough. Bake 20 minutes or until eggs are firm and crust is golden.
Serves 3 to 6.
Fresh tomatoes, olives, pepperoni, sliced peppers, or green onions make good toppings.
I daresay that would be good on chicken or maybe even pork.
Baked Macaroni and Cheese
2 cups uncooked elbow macaroni
1 stick butter or margarine
12 ounces Cheddar cheese
4 ounces mozzarella cheese
5 cups milk
Salt and pepper, to taste
Preheat oven to 350 degrees. Layer macaroni, butter, and cheeses in the order given in a 9-by-13 dish. Pour milk over the top layer. Bake for one hour.
(To prevent this dish from becoming too brown and crusty, cover with foil for the last 15 minutes of baking. May experiment with Swiss, Vermont Cheddar, provolone, or other cheeses.)
A great gravy makes the meal. Get it hot and slowly add the flower/water mixture. Gravy is key to any Thanksgiving meal. Make the gravy awesome and you're good to go.
Fajitas
A friend made that same recipe a few years ago from our local Jr League cookbook and it turned out very badly, too, which is why I didn't say anything. Glad it's working out for you, though!
Thank goodness they've started stocking large quantities of bottles of pomegranate juice at the grocery store in recent years - and that the price has come down somewhat.
The fruits are a "thing of beauty and a joy" to behold, IMHO. I love having bowlfuls of pomegranates just sitting around during the holidays, but hate juicing the darn things, even with a nifty juicer. Those beautiful jewels of glistening ruby seeds come out as little black nibs and I like to remember them "as they were." *lol at my fruit sentimentality*
I have made this recipe before, served with game hens, and I can vouch for its deliciosity!
Oh, sorry - I see you already found the answer to skirt steaks.
We used to buy them many years ago at a local Mexican market and they were like 4 feet long or more. Back then, you really had to trim them, but they were cheap, cheap, cheap - and tough, unless marinated.
Fajitas had not yet caught on and we thought we were in on a big secret, from a local who explained what their restaurant's tacos al carbon were made from and where we could buy the meat.
When we moved to another state, we kept coming back here and buying more skirt steaks to make fajitas for all our new friends. Seems funny now! Even funnier was when restaurants started making "chicken fajitas."
I love flank steak and they are from that same part of the cow's side, but are slightly more tender to begin with. Either way, you cut them across the grain when slicing.
Oh, I love that idea - chocolate chip cherry cookies! Thanks for the tip.
Ingredients:
1 large tub of Coolwhip
1/2 pound of each of your three favorite jellybeans total of 1 1/2 lbs of jelly beans.
Directions:
1. Using a bowl big enough to fit on your head, gradually pour in the three different beans while slowly stirring, this will mix the three different beans for a even distribution in the final process.
2. Mix in the coolwhip using a rubber spoon like thingy and keep mixing until everything is mixed-up.
Note: You can choose the color of the beans to match the event!
Appendix: I like JellyBelly the best.
Epilogue: If you get one of those cheep plastic bowls you don't need to wash it when your done.
Authors comments: People might make fun of this dish, but I have never had any left over.
LEFTOVER TURKEY DIVINE
Leftover cornbread dressing - enough to spread in an 8x8 casserole baking dish
Leftover slices of roast turkey - enough to cover the top of the layer of stuffing in the casserole
1 can tomato soup
1 bunch green onions, sliced
1 cup grated cheddar cheese
Spread cornbread dressing in a thick layer in the casserole dish. Lay slices of turkey over that, covering the dressing. Two layers are OK.
Pour tomato soup over the turkey, covering it. Sprinkle with green onions, then cheese. Bake in a 350° oven until bubbly, about 20 minutes.
[This is one of the things my grandmother used to do with leftovers and I love the combination of flavors.]
You people are KILLING me with these recipes! But thanks to you all, my family is going to have some GREAT things to try Thursday.
Oh, yum.....I'm hungry already!
Mark for later reading.
:)
Here's an easy YUMMY FUDGE recipe for those of you (like me) who don't like the hassle of a candy thermometer when you have a ton of other stuff to do. Don't be fooled by the ingredients - this is DELICIOUS fudge - and if you don't tell anyone, they'll never guess what's in it - and if you tell them after- they won't believe you!
------
CHOCOLATE CHEESE FUDGE
1/2 lb Velveeta cheese
1 c butter
1 tsp pure vanilla extract
1 c chop pecans/walnuts/nuts (pick your fave)
2 (16 oz) boxes confectioners' sugar
1/2 c cocoa powder (Ghirardelli recommended!)
PAM up (spray with nonstick oil) the bottom of a 9 x 2 inch square pan.
In a pan over med heat, melt the cheese & butter together, stirring constantly until smooth. Remove from heat; add vanilla and nuts.
In a large bowl, sift together the sugar & cocoa. Pour the cheese mix into the sugar/cocoa mix and stir until completely blended. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly into pan. Because of the amount of butter, pat the top of the candy with a paper towel to remove excess oil.
Refrigerate until candy is firm. Cut into squares before serving: makes 6 to 8 servings.
Here are three different stuffing (dressing) recipes I saw on GMA this morning. They were taste-tested by a blindfolded person from the audience who picked the top one, hands-down, as the best of the four tasted.
I can't figure out the deal on the 3rd one, so gave it my own name.
~~~~~
Southern Cornbread Stuffing
(Parsley, Sage, Rosemary & Thyme)
1 stick of butter
2 cups of yellow onion, diced
2 cups of celery, diced
½ cup of flat-leaf parsley, chopped
¼ cup of fresh sage, chopped
1 tablespoon of fresh thyme, chopped
1 tablespoon of fresh rosemary, chopped
1 teaspoon of salt
½ teaspoon of ground black pepper
7 cups of cubed corn bread (either store-bought or made with recipe below)
5 cups of cubed white bread
1 to 1½ cups of chicken stock
Directions:
1. Preheat the oven to 350 degrees
2. In a large skillet over medium heat, melt butter. Add onions and celery, and cook until vegetables are soft, but not browned. This should take about 20 minutes. Add herbs, salt and pepper. Stir, and continue to cook for one minute. Let cool.
3. In a large bowl, combine the cubed white bread, corn bread, and the vegetable mixture. Toss together gently with a rubber spatula. Add chicken stock while slowly continuing to toss with the rubber spatula.
4. Stuff the bird and roast immediately, or place in a 9-by-13 inch oven-proof casserole dish.
5. Bake for 35 minutes to 45 minutes until heated through and golden brown.
Corn bread Recipe
2 sticks of softened unsalted butter
2 large eggs
¼ cup of sugar
1 teaspoon of salt
1 teaspoon of baking powder
2 teaspoon of baking soda
1 cup of bleached flour
1 cup of medium grind cornmeal
½ cup of buttermilk
1. Preheat oven to 350 degrees.
2. Butter a 10-by-15-by-1-inch baking pan.
3. In an electric mixer fitted with paddle attachment, mix the butter and sugar until blended. Add eggs one at a time until incorporated.
4. Sift together salt, baking powder, baking soda, flour and cornmeal into a large bowl. Add to the butter mixture. Mix on low speed, scraping down sides of bowl until just combined. Add buttermilk and mix on low until just incorporated.
5. Spread evenly on baking pan. Bake for 20 minutes until golden and firm to the touch. Cool completely and then cube (for stuffing.) This can be done one day ahead of time.
.......
Stuffing Singles
Ingredients:
¾ cup of chopped onions
1½ cups of chopped celery
½ cup of butter
½ teaspoons of pepper
1 teaspoons of salt
1¼ cups of water (or chicken stock)
1 tablespoons of poultry seasoning
2-16 ounce cans of creamed corn
1-16 ounce bag of corn bread stuffing mix
5 egg yolks
½ to ¾ cup of melted butter
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet combine the onion, celery, and ½ cup butter. Once softened, add pepper, salt, water, poultry seasoning and corn.
3. In a large bowl, combine the stuffing mix and egg yolks. Pour the mixture from the skillet over the stuffing mixture.
4. Mix and shape the mixture into baseball-size balls (or use an ice cream scooper to shape into balls.) Once formed, place balls in a shallow pan and pour ½ to ¾ cups melted butter over the balls.
5. Bake for about 15 minutes, or until the balls are slightly brown and slightly firm.
......
This is Stuffing?
4 pounds of pork sausage (either bulk sausage or sweet Italian sausage removed from casings)
4 medium onions, chopped
4 medium white potatoes, diced
1 bunch celery, chopped
2 packages of diced carrots
4 medium yams, diced
2 pounds of mushrooms, diced
4 medium Cortland apples, peeled and diced
1 dozen eggs (six eggs for a small turkey)
1½ pounds chestnuts (optional)
Directions:
1. Clean and dice all vegetables and remove sausage from casing (if you're not using bulk sausage).
2. Pan fry sausage and add diced vegetables. Add pepper to taste — no salt. Add diced apples. Let mixture cool.
3. While cooling, beat together eggs and fold into vegetable mixture. Stuff turkey and roast as directed.
I think I'll make this one tonight - as my little girl wants Mac and Cheese and hot dogs for dinner. Sounds great!!
Chicken definitely, pork probably! (getting hungry!!)... and FReeper Rte66 says it's good on game hens as well...
Guess I need to go bag some birds and try it :-D
Beautiful! Thank you!
More pix and Thanksgiving stuff here, including the links to a couple of previous years' FReeper Thanksgiving threads from this century:
http://www.freerepublic.com/focus/f-chat/1731677/posts
http://www.freerepublic.com/focus/f-chat/1731677/posts?page=72#72
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