Posted on 11/14/2010 12:07:35 PM PST by tsmith130
This will be the 3rd annual Freeper Thanksgiving Recipes thread. We always get such great recipes and ideas for Turkey day. Take one and/or leave one.
Doesn’t it taste like the BBQ sauce then, Beagle8U?
Just doesn’t seem like a mix(turkey and tomato based sauce).
Thanks! It’s one of those functions I’ve never mastered! Usually when I grab a wing or leg, it’s just to save it from disaster...
A Thanksgiving tradition...NO democrats under the roof. Actually; that's kind of a 24/7/365 tradition, as well.
Spicy stir-fried sweet potatoes
Ingredients:
3/4 cup chicken broth or water
3 1/2 tablespoons soy sauce
3 tablespoons Chinese rice wine or dry sherry
1 1/2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon sesame oil
1/4 teaspoon pepper
Zest of 1 navel orange, cut julienne
1 tablespoon oil
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
1 teaspoon or more Oriental chili paste
1 1/2 pounds (about 4 medium) sweet potatoes, peeled and cut into 1/2 “ julienne, then in 1/2” diagonal lengths
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon minced scallion greens
Preparation:
Combine first 7 ingredients for sauce. Set aside. In a small saucepan of boiling water, blanch orange zest 1 1/2 minutes. Drain and pat dry.
Heat oil in a wok or large skillet that has a cover. Add orange zest, garlic, ginger, and chili paste and stir-fry until fragrant, about 10 seconds. Add sweet potatoes and stir-fry until coated, about 30 seconds.
Re-stir sauce and add to sweet potatoes. Bring to a boil, then cook, covered, over moderate heat until sweet potatoes are tender but not soft, 10 - 12 minutes.
Dissolve cornstarch in water and add to sweet potatoes, stirring until thickened. Stir in scallions.
Sounds alot better than the recipe on the side of the Durkee’s ff onions can, tsmith130. Thanks!
Is this trifle good, pubmama?
Here is one recipe from allrecipes.com (Make ahead Gravy)
Here is a video of Tyler Florence's recipe on Food Network (Tempting Turkey Gravy).
I'm giving you the video link because reviewers on Food Network complained that the Recipe shown there doesn't match what he did in the video.
One of our favorite soups that maes a great dipping sauce for tortilla chips.
Chicken Enchilada Soup
Ingredients
1 tbsp vegetable oil
1 lb of chicken breast fillets (approx. 3 fillets)
½ cup diced onion
1 clove garlic, pressed
1 small can of chopped green chilies (or jalapenos)
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
1 jar of your favorite chunky taco sauce
16 oz Velveeta
1 tspn salt
1 tspn chili powder
½ tspn cumin
2 tspn soy sauce (sound crazy, but enhances flavor)
for garnish :
shredded cheddar cheese
crumbled corn tortilla chips
picante sauce
Preparation & Cooking Instructions
Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth, stirring continuously.
Add remaining water, enchilada sauce, cheese, spices and remaining ingredients to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.
What’s the best way to save these threads? I haven’t given it much thought until I joined the gardening group!
I know....I always start laughing because it reminds me of an Everyone Loves Raymond episode when Deborah is carting a raw turkey through the kitchen....
bump for after dinner
Remember Marie's Tofu Turkey show...and Debra's Fish thanksgiving? hahahaha
It’s just not Thanksgiving or Christmas without corn casserole, yummm!
Corn Casserole:
Can be prepared in a single casserole dish!
1 stick butter or margarine - melt in microwave and stir in remaining ingredients
1 can whole kernel corn
1 can cream style corn
8 oz. sour cream
1 box Jiffy cornbread mix
Bake 350 for 40 mins. or until set.
Remember them well, fortunately, we still get re-runs....
This is the 3 time I have made it, always to rave reviews.
A lot of people seem to want this instead of pumpkin pie.
It serves a lot of people!
If you go to this site MM, you can read the reviews.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html
Thanks! Anything has to be better than “Green Bean Casserole”!
My daughter already requested it for Thanksgiving. I can’t stand it. Now I have a great excuse to try a new recipe!
Marilyn’s Stuffing
Adapted from “Fragments” by Marilyn Monroe (Farrar, Straus & Giroux; $30)
Time: 2 hours
No garlic
A 10-ounce loaf sourdough bread
1/2 pound chicken or turkey livers or hearts
1/2 pound ground round or other beef
1 tablespoon cooking oil
4 stalks celery, chopped
1 large onion, chopped
2 cups chopped curly parsley
2 eggs, hard boiled, chopped
1 1/2 cups raisins
1 cup grated Parmesan
1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination
2 teaspoons dried crushed rosemary
2 teaspoons dried crushed oregano
2 teaspoons dried crushed thyme
3 bay leaves
1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)
1 tablespoon kosher salt, plus more to taste
1 tablespoon pepper.
1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.
Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.
My mom’s favorite Thanksgiving cocktail....
Pumpkin-tini:
• 1 oz Malibu rum
• 1 oz Kahlua
• 6 oz milk
• 1/3 tsp cinnamon
• 1/2 to 1 tsp pumpkin pie filling (depending on desired taste).
Blend all ingredients together in a blender with a few cubes of ice. Serve in a glass rimmed with very finely crushed graham cracker crumbs. Sprinkle more cinnamon on top for garnish. Enjoy!.
I just recently learned about squash soup. OMG, comfort food on a cloud wrapped in a warm blanket! I know some people don’t like winter squash but it is sooo good and perfect for the holidays.
Winter Squash Soup:
2 delicata squash (very mild flavor)
2 sweet dumplings (a somewhat milder flavor than butternut or acorn squash but could use any other winter squash)
1 celery stalk, chopped
1/2 onion, chopped
1/2 cup cream
1 heaping tsp. powdered chicken boullion
garlic salt to taste
dash of cayenne
Bake and then seed the squash. Saute the celery and onion, and then puree. Add all the ingredients and puree until smooth. If it’s too thick, add just a bit of water but not much because you want it thick and creamy. Enjoy!
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