Thanksgiving Recipes

11/14/2009 | me

[tsmith130]

I did this last year and a lot of good recipes were posted so I thought I'd try it again. Take one and/or leave one!

[Joya]

Thanks. I was hoping someone would start a thread like this.

Happy Thanksgiving to All.

Love,
Joya

[Joya]

http://thepioneerwoman.com/cooking/2007/11/butternut_squash_puree_try_it_or_ill_deck_ya_/

Butternut Squash Puree
by Ree Drummond

Prep Time: 30 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 4
Ingredients

* 1 whole Butternut Squash
* 2 Tablespoons (to 4 Tablespoons) Maple Syrup
* ½ sticks Butter
* 1 dash(es) Salt

Preparation Instructions

Start by slicing one butternut squash clean in half. Scrape out the seed and membranes with a spoon. Place both halves, face down, on a baking sheet and pour a little water into the pan, about a cup. Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.

Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin and place in the bowl on top of the butter. Don’t miss a scrap of it!

Add 2 to 4 tablespoons of pure maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender or food processor and give it a whir until it’s pureed.

[Joya]

Breakfast idea.

http://thepioneerwoman.com/cooking/2009/06/huevos-ree-os/

Huevos Ree-os
by Ree Drummond

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Difficulty: Easy
Servings: 1

Ingredients

* 3 whole Eggs
* 3 slices Cheese (provolone, Swiss, Cheddar, Jack, Etc.)
* 1 cup Picante Sauce
* 1 Tablespoon Butter
* Salt To Taste
* 2 whole Flour Tortillas
* 2 Tablespoons Fresh Cilantro (optional)

Preparation Instructions

Butter the griddle (or a skillet) and crack open the eggs on to it, with a sprinkling of salt. Turn heat to low. Cook the first side until it’s just firm enough to flip over to the other side. Once flipped, throw on some cheese and salsa/picante sauce.

Let the egg sit and cook slowly until the cheese melts – this should take 3 to 4 minutes. If you are using a skillet, you can cover at this point, which will speed up the melting a little bit.

In the meantime, heat up some flour tortillas, roll ‘em up, and put them on the side of each plate.

When the cheese is totally melted, throw two or three eggs on each plate.

Toss on some cilantro, if you so choose.

[Joya]

Cranberry Apple Relish

Sounds as if it would be tart.

Thanks, I’ll try it sometime.

[Joya]

Thanksgiving Roasted Vegetables sounds like a good one. Thanks.

[kalee]

bttt

[Joya]

No-bake pumpkin pie, sounds like a winner.

[Joya]

Thanks for this pumpkin pie recipe, sounds super delicious. I would love it with the molasses in it. I am glad your mom gave you the recipe.

[Joya]

Turnip Gratin, thank you. I really want to try this recipe.

[Joya]

Ciabatta Stuffing with Chestnuts and Pancetta, thank you. Another one to try.

[Joya]

Hold on just a second. Your secret technique for turkey. Well ... I live really far away from you, and so, no one who knows me knows you I bet, and I won’t tell anyone, so, could you please share the secret with me? I will give you credit every time I make it.

I so agree, I want to taste the FOOD, not the seasonings.

[tsmith130]

Several of us have asked. Kirkwood doesn’t seem willing to share it. Not sure why one posts a ‘secret technique’ on a recipe thread but whatever...

[Twotone]

She really had to think it out. She, like her mother, is one who cooks by ‘feel’, seldom following a recipe. But I can attest that this does come out fine. I hope you enjoy it!

[Joya]

Dairy-Free, Poultry-Free Recipe

[my son-in-law cannot digest poultry, he prefers to have a non-diary diet, too]

Asian Meatballs with Sesame Lime Dipping Sauce

From the May 2007 issue of Gourmet Magazine, this recipe was featured (and trialed) on Paper Palate, by Kristen Doyle. We have altered it only slightly, by changing the first ingredient of milk to milk alternative. For a gluten-free dish, use GF bread crumbs and wheat-free Tamari in place of the soy sauce.

“Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they’re just as moist and irresistible.”

Ingredients:

1/4 cup milk altervative (soy, rice)
1/4 cup fine dry bread crumbs
3/4 pound ground pork
3/4 pound ground veal
1 large egg, lightly beaten
1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
1/2 teaspoon salt
1/2 cup chopped fresh cilantro plus
1/4 cup sprigs
5 tablespoons soy sauce
4 teaspoons Asian sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons sugar
Accompaniment: steamed white rice

Put oven rack in middle position and preheat oven to 500°F.

Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.

Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.

Serve meatballs with remaining sauce.

http://www.godairyfree.org/Recipes/Entrees/Asian-Meatballs-with-Sesame-Lime-Dipping-Sauce.html

[Kirkwood]

I just like messing with your minds. LOL.

Actually I have only one secret in life and that is how I make the turkey, so I feel entitled to keep that to myself. I don’t even let anyone into the kitchen when I’m preparing it.

I will tell you that I gave up on nutmeg and cinnamon and I now use ginger and brown sugar in my sweet potatoes, but a lot of people do that, so it is not such a secret.

[ktscarlett66]

Can I tell you one thing? Write the recipe or secret down at least, and include it with your will or that type of paperwork. There is nothing more frustrating than having enjoyed something all your life and suddenly having no idea how to recreate it, esp. when it’s something as ordinary as a recipe.

My mom died very unexpectedly in June. She made the most awesome vegetable soup. It wasn’t a secret how she made it, our family has never been like that and are always eager to share cooking ideas, but I just never bothered to ask her exactly HOW she made it. Always meant to, but figured I had at least 25-30 more years to write it down. Now, I’m trying to copy it but I am obviously missing something she used. And it makes me want to cry, that I may never, in all my life, taste that vegetable soup again.

[tsmith130]

We will hunt you down and spy in your kitchen window!!!

BTW...your moniker...it wouldn't happen to be the town you live in, would it? (That question has absolutely nothing to do with locating your kitchen window...I swear!)

I'm just curious because I grew up in Crestwood...my mother was from the neighboring town of Kirkwood.

[Joya]

I think I want to try the cottage cheese loaf, so I will copy and paste it from the link you posted, thanks.

Cottage Cheese Loaf - Tana’s version

1/2 onion, chopped
1/4 cup (1/2 stick) butter
2 lb. cottage cheese (I like Roberts small curd, in the navy blue containers)
3 envelopes George Washington Broth
5 eggs
5 cups Special K cereal

Melt the butter and cook the onions.

Combine all ingredients and place in casserole dish.

(I think the skin that forms on the top is really good so I use a wide, shallow dish rather than a tall, deep one). Bake at 350 degrees for 1 hour. Eat and enjoy!

http://life.tanapageler.com/?p=165

[Joya]

You shared

http://www.giftsfromyourkitchen.com/

which is just exactly what I have been thinking about lately.

Thanks !!!

[HungarianGypsy]

*Freeper Kitchen Ping*