Posted on 11/15/2008 7:45:57 AM PST by tsmith130
Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes.
Take one and/or leave one. ;o)
Thank YOU Carlo! I could never forget the impressive body of work you’ve created here - so many fantastic recipes and so, so much fun! :)
I wish you and your family a happy and blessed Thanksgiving. You’re the best, Carlo!
I'm certain there are plenty of bread makers on FR. I just can't think of their names right now. Me, I'm an hors d’ oeuvres queen. Any savory or spicy little noshes and I'm there!
Gonna try that...sounds yummy.
Good recipe, that mac and cheese. If you want to fancy it up a little, add a can or two of flaked tuna fish and a carton of sour cream. Just as easy and not bad. It’s a recipe I learned in college many eons ago.
Do you guys know what tri-tip is? It’s well known in the Central Valley of California, and you can find the cuts in Southern Cal and in Phoenix, Arizona, but not really in the East. I never saw them in Chicago, for example.
Lime Jello Salad
1 Large Pkg of Lime Gelatin (6 oz)
2 Cups boiling water
1 Quart Vanilla Ice Cream
1 20 oz can Crushed Pineapple, drained - (don’t substitute fresh or frozen because it will prevent the gelatin from setting up)
1 30 oz can Fruit Cocktail, drained
Dissolve gelatin in boiling water. Add ice cream to hot mixture, and stir until dissolved. Add pineapple and chill in refrigerator until partially thick. Fold in Fruit Cocktail. Cover and refrigerate several hours or overnight. Serves 12.
Bacon Stuffing
1 lb. bacon (cheap bacon is fine)
1/2 onion, chopped (or a whole one if you like a lot of onion)
3 stalks of celery, chopped (optional)
1 16-24 oz. loaf bread (day-old is better)
1-2 tablespoons poultry seasoning
1 egg + water to make one cup
Chop and fry the bacon until crisp. Remove the bacon from the pan and set aside in a bowl.
In the bacon grease, saute the chopped onion and celery until tender (5-10 mins).
Add the vegetables to the bacon and toss until mixed.
Drain the grease into a measuring cup and let cool.
Meanwhile, tear the bread in chunks into a large bowl.
Pour the bacon grease over the bread and mix with your hands (the grease has to be cool enough to not burn you).
Mix the poultry seasoning and the raw egg with the water until blended and pour that over the bread. Mix until all the bread is soggy.
Add the onion-bacon mixture to the bread. Work the stuffing until well blended. It will be very sticky.
DO NOT stuff the turkey the night before! It takes hours to cool down, and can cause botulism! Make the stuffing just before you put the turkey into the oven.
Remove the giblets and neck from the turkey cavity. Pack the stuffing inside just before you put it into the oven. Don’t force it in. You can put a little bit into the neck cavity.
Secure the loose turkey skin with skewers and lace them together (if you can’t do this, don’t worry, the stuffing will just bulge out of the turkey as it bakes, but it’s really crispy that way and tastes great.)
You will probably have more stuffing than you can put inside a turkey, so either wrap the extra stuffing in foil and bake in a separate pan in the oven, or cook it in a crock pot for 2-3 hours on High. The stuffing from inside the turkey usually tastes better than the leftover portion. You can put a tablespoon of butter or margarine on top of the separate portion before you bake it to keep it a little moister. (These instructions were for my daughter making her first turkey.)
I’ve heard of it from friends in California but since my husband can’t eat red meat, I don’t look for it in the store so I’m not sure if it’s there or not.
Yum!
Here’s _this_ year’s Thanksgiving Thread.
Breakfast Recipe
Baked Cinnamon Bread Custard
by JoAnn Parker of Cozad, NE
Ingredients
14 slices cinnamon bread,1/2-inch thick
6 eggs
3 egg yolks
1 cup sugar
3 cups milk
2 cups half and half
1 teaspoon vanilla
Powdered sugar
Instructions
Arrange bread in a double layer in a lightly greased 9-by-13-inch baking pan. (Cut bread as needed to cover bottom of pan.) Whisk together eggs, egg yolks and sugar. Gradually add milk, half and half and vanilla. Pour mixture over bread. Bake in a 375-degree oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Dust with powdered sugar while warm and serve.
http://www.americanprofile.com/recipes/view/216/baked-cinnamon-bread-custard.html
For those unable to eat poultry:
Beef in Beer (NY)
submitted by reader Lois N. Stoelting of Niagara Falls, NY
Ingredients
2 pounds round steak
1 teaspoon salt
1 teaspoon pepper
2 tablespoons bacon fat, solid vegetable shortening, or lard
1 medium onion, minced
2 tablespoons all-purpose flour
1 (12-ounce) can beer
1 (14-ounce) can beef broth
1 tablespoon vinegar
1 teaspoon sugar
Sprig of parsley
1/8 teaspoon ground thyme
1 stalk celery
2 bay leaves
Instructions
Preheat the oven to 400 degrees. Cut the meat into 12 thin slices. Season with the salt and pepper. Tenderize slightly with a meat cleaver. Heat 1 tablespoon of the fat in a large skillet, and sauté the meat on both sides. Place the meat in a casserole dish or Dutch oven, and cover with the minced onion. Add the flour to the skillet with the remaining 1 tablespoon of fat. Stir it until it turns brown. Add the beer, broth, vinegar, and sugar to the flour, and cook until the gravy is smooth. Pour the gravy over the meat. Add the parsley, thyme, celery, and bay leaves. Cover and bake for 1 hour and 30 minutes. Remove the bay leaves before serving.
Yield: 6 to 8 servings
http://www.americanprofile.com/recipes/print/2381.html?printable=true
bttt
Cranberry Cake with Hot Butter Sauce
by Phyllis Willink
Cranberry Cake with Hot Butter Sauce
High Cotton Food Styling & Photography
Ingredients
Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Sauce:
1 cup butter
2 cups sugar
1 cup cream or half-and-half
2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
2. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
3. To make the sauce, combine all ingredients in saucepan over medium low and cook 10 minutes or until sugar is melted, stirring frequently. To serve cake, cut in invidivual servings and pour Pour hot sauce on top just before serving. Serves 12.
http://www.americanprofile.com/recipes/view/29500/cranberry-cake-hot-butter.html
[I would add way more water than what this recipe calls for!]
Rosemary Chicken Bake with Rice
by Cheryl Barnes
Only one thing is better than a delicious meal — and that’s a delicious meal that is easy to prepare. This recipe is both. It can be made ahead of time, covered, refrigerated, and then popped into the oven later in the day.
Use fresh rosemary if possible. Many supermarkets now carry a good selection of fresh herbs year-round. Save a sprig or two of the chosen herb to garnish the plate. It’s an easy and elegant way to dress up dinner.
Ingredients
6 (4-ounce) skinned, boned chicken breasts
1 cup uncooked rice
1 package dry onion soup mix, halved
1 cup fresh mushrooms, sliced or chopped [or celery]
1 can cream of mushroom soup [or cream of celery soup]
1 soup can of water [or 2 cans or 3 cans of water]
1 cup chicken broth
fresh rosemary sprigs
freshly ground black pepper
Instructions
Preheat oven to 325 degrees. Wash and pat chicken breasts dry. In 9-by-13–inch baking dish, spread rice evenly to cover bottom of pan. Sprinkle half of dry onion soup mix over rice and top with mushrooms [or celery]. Arrange chicken breasts on top of rice, and the mushrooms [or celery]. Sprinkle remaining dry soup mix on chicken.
In large bowl, combine cream of mushroom soup,[or cream of celery soup], water, and broth, stirring until smooth. Pour mixture over chicken. Grind pepper on top of each breast. Place rosemary sprigs around chicken.
Bake uncovered for 90 minutes or until done. Spoon rice onto plate and top with chicken breast (or place rice on the side). Garnish with rosemary.
http://www.americanprofile.com/recipes/view/24463/rosemary-chicken-bake-rice.html
Turkey Vegetable Soup
Use a turkey carcass that hasn’t been completely stripped of meat—although too much skin still adhering to it can make the soup [greasy].
Ingredients
1 leftover turkey carcass, with some meat still on the bones
3 1/2 quarts water
2 bay leaves
1 medium onion, finely chopped
2 celery stalks, thinly sliced
2 medium carrots, peeled and thinly sliced
1 medium rutabaga, peeled and diced
1 medium parsnip, peeled and thinly sliced
1 1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt, or additional to taste
1/2 teaspoon ground black pepper
Instructions
1. Place carcass, water and bay leaves in a large soup pot or Dutch oven. If carcass is not fully submerged, break it into pieces. Cover and bring to a simmer over high heat. Skim off foam, reduce heat to low, and simmer 1 hour.
2. Transfer bones to a large bowl using a slotted spoon. Discard bay leaves. Add remaining ingredients to broth; simmer, uncovered, about 1 hour or until vegetables are tender.
3. Remove meat from bones. Chop, stir into soup, and simmer 5 minutes or until thoroughly heated. Taste and add more salt if needed before serving. Serves 6.
http://www.americanprofile.com/recipes/view/28667/turkey-vegetable-soup.html
I know someone who is taking this stuffing recipe to their Thanksgiving meal at work. She is baking it in a muffin pan and it’s called “stuffin muffins”. She used butter on the bread instead of the bacon fat, I think. It sounds good.
Bookmark - with a big Thank You!
CROP STUFFING
(Traditionally the richer of the stuffings if you use 2 stuiffings.)
Brown 1 pound of breakfast sausage.
Deglaze the pan with small can of chicken broth.
Add pan deglazing to 1 pound pre-packaged stuffing mix; stir.
Add 1/2 cup seedless blackberry jam
Salt and pepper to taste (cayenne if desired, too)
Stuff in neck flap and cover with skin.
>>LOL! For years, on Thanksgiving my sister served her family (two children) turkey noodle soup-from a can.<<
The first year we were married, my MIL insisted that we come to her house for Thanksgiving. The big family meal was to be on Sunday, but we were required to show up on Thursday. My daughter was a month old.
We drove two hours to get there and she made chicken casserole, saving the turkey for Sunday when my BIL was going to be there.
Which of course is almost as good as the year we were told that because my SIL invited her family to brunch on Christmas Day, we had to be moved to 3pm and would be served ham sandwiches. Yup, a two hour drive for a sandwich on Christmas Day.
I promptly said, “Shove off”. We don’t need them to feed us.
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