Posted on 11/14/2009 1:34:58 PM PST by 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!
Grand Marnier Cranberry Sauce
1 bag of cranberries
1 1/4 c sugar
2 T frozen orange juice
2 T Grand Marnier
Cook on low and stir frequently until sugar dissolves ~ 20 mins. It’s the best and it sure smells heavenly! It’s also great on turkey sandwiches.
More a “tip” than a recipe.
Top your green bean casserole with cashew halves instead of fried onions.
Oh, but is that a plastic turkey?
That would be scandalous!
:-)
Beer
Ingredients: 1 Can, Old Milwaukee
1.) Chill.
2.) Open.
3.) Drink.
½ cup white sugar
½ cup brown sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
3 qt. saucepan (I use this size because it is deep and you don’t get much splatter).
Place all ingredients in saucepan and stir. Cook on medium heat until the all the
cranberries pop, about 10 min. Remove from heat and put in a bowl. The sauce will thicken as it cools.
This produces a chunky sauce. If you want it smooth just pulse it in a food processor a couple of times or crush with a potato masher.
Best recipe on the thread!
NOTE: This is somewhat time intensive and NOT inexpensive, but well worth it.
It is SUPER moist, has a fantastic flavor and you only need SMALL slices as it is VERY rich. If you wrap it properly (I use combination of saran wrap with foil over it) it lasts a long time, but it tastes so good, probably won't. lol
ENJOY!!!!
Ingredients:
* ---Cake---
* 1 cup chopped, toasted walnuts or pecans
* 1 18-1/2 ounce yellow cake mix
* 1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
* 4 eggs
* 1/2 cup cold milk*
* 1/2 cup vegetable oil
* 1/2 cup Myer's dark rum
* ---Glaze---
* 1/2 cup butter
* 1/4 cup water
* 1 cup sugar
* 1/2 cup Myer's dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan.
Combine all cake ingredients.
Beat for 2 minutes on high with electric mixer.
Pour into prepared pan. Bake for 1 hour.
Cool in pan.
Invert on serving plate. Prick top with fork.
Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat and stir in rum.
Note: The rum will cause steam. Be careful not to burn yourself.
PS: Though I've never done so, I understand this ships well (even overseas) for those who have friends/loved one serving.
PPS: I use Myer's rum. It's more expensive, but I personally think there is a better taste, though I would imagine you could use Bacardi Dark Rum.
PPPS: I almost forgot. My own personal touch is rather than using a fork to prick holes in the top before spooning glaze I instead use a wooden skewer (anything sharp, thin and long will do) and prick lots of small holes (several inches deep) over the entire cake (that's the time consuming part) and then slowly spoon glaze over the top so that is works its way down throughout the cake.
Its much easier if you have a rack to place the cake on and place newspapers underneath to make clean up easier. Then gently slide the cake on to a plate.
Savory Spinach and Artichoke Stuffing
Ingredients
* 1/4 cup extra-virgin olive oil
* 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
* 2 cups chopped yellow onions
* 1 tablespoon roughly chopped garlic
* 1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
* 2 1/2 teaspoons salt
* 1 1/4 teaspoons freshly ground black pepper
* 3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
* 2 large eggs
* 1 1/2 cups heavy cream
* 2 cups chicken stock
* 2 tablespoons lemon juice
* 12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
* 1 pound Brie, rind removed and cut into 1/2-inch cubes
* 1/2 cup freshly grated Parmesan
* 1/4 cup minced fresh parsley leaves
Directions Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Makes 10-12 servings.
POSSUM CREAM PIE
1 c. flour
1 stick butter
1 lg. container Cool Whip
1 1/2 c. powdered sugar
1 1/2 c. chopped pecans
2 tsp. vanilla
Grated chocolate
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
1 (8 oz.) cream cheese
CRUST: Mix flour, 1 cup chopped pecans and butter. Press in bottom of an 8x13 inch pan. Bake at 325 degrees for 20 to 25 minutes. Cool crust completely.
Mix cream cheese, 1/2 cup Cool Whip and 1 cup powdered sugar. Spread evenly over crust. Mix puddings separately according to directions using a little less milk so pudding will set thicker. Add 2 teaspoons vanilla to vanilla pudding. Add 1/4 cup powdered sugar to each pudding.
Gently spread each bowl of pudding over cream cheese filling. Spread remaining Cool Whip over pudding. Sprinkle 1/2 cup pecans and grated chocolate on top. Refrigerate long enough for pudding to set.
Don’t know why it is called Possum Cream Pie .... no Possum in it.
CARAMEL-PECAN BARS
Ingredients:
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
Preparation:
1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan.
3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.
2 T. unsalted butter
2 1/2 lb turnips, trimmed & left unpeeled
1 T. chopped thyme
1/2 T. chopped savory
1 1/2 t. kosher salt
rounded 1/8 t. cayenne
1 C. heavy cream
1 C. grated parmigiano-Reggiano
Preheat oven to 450 with rack in middle.
Melt butter in an ovenproof 12" heavy skillet, then cool.
Slice turnips paper-thin with mandolene, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Spinkle with about a third of thyme, savory, kosher salt and cayenne. Make 2 more layers.
Cook covered, over medium heat until underside is browned, about 10 min. Add cream and cook. covered. until center is tender, 20 - 25 min.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 - 15 min. Let stand 5 min. before serving.
This comes from Gourmet Mag. and Chef says other Chefs beg her for this recipe.
Ciabatta Stuffing with Chestnuts and Pancetta
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Ping to check back later.
drooling.......
I don’t like brined meat. You can’t get good gravy from it, or am I doing something wrong? I don’t like the texture of the brined meat either. My husband insists on brining. I don’t see the necessity for it; if you roast the meat on a low enough temperature for a long time, it doesn’t dry out.
I always just make that Karo Syrup pecan pie
Gonna try this one REAL soon
I used to be Kinda partial to Milwaukee's Best /s
Here's my contribution from the survival thread:
Southern Cornbread Stuffing
Recipe courtesy Paula Deen
Prep Time:30 min
Inactive Prep Time:--
Cook Time:1 hr 20 min
Level:Easy
Serves:6 to 8 servings
Ingredients
· Cornbread, recipe follows
· 7 slices oven-dried white bread
· 1 sleeve saltine crackers
· 8 tablespoons butter
· 2 cups celery, chopped
· 1 large onion, chopped
· 7 cups chicken stock
· 1 teaspoon salt
· Freshly ground black pepper
· 1 teaspoon sage (optional)
· 1 tablespoon poultry seasoning (optional)
· 5 eggs, beaten
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Pour the vegetable mixture over cornbread mixture.
Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well.
Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Serve with turkey as a side dish.
Cornbread:
· 1 cup self-rising cornmeal
· 1/2 cup self-rising flour
· 3/4 cup buttermilk
· 2 eggs
· 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes.
Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
What is the * beside the milk for????
*
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