Posted on 11/17/2012 7:33:11 AM PST by libertarian27
Welcome to the FReeper Recipe Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Happy Thanksgiving
May your stuffing be tasty, May your turkey plump, May your potatoes and gravy have nary a lump. May your yams be delicious and your pies take the prize, and may your Thanksgiving dinner stay off your thighs! –Unknown
National Vichyssoise Day November 18
Carbonated Beverage with Caffeine Day November 19
National Peanut Butter Fudge Day~ Noveau Beaujolais Day November 20
Gingerbread Day November 21
National Cashew Day November 22
National Espresso Day~ Eat a Cranberry Day November 23
~Ping~
Happy Thanksgiving!
Recap of last week’s recipes:
http://www.freerepublic.com/focus/chat/2957983/posts?page=48#48
Beef _ Post#` 33 _ Steak Aphrodite
Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix
Cakes _ Post#` 31 _ Molasses Gingerbread Cake
Chili _ Post#` 19 _ California Chili
Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies
Drink _ Post#` 15 _ Keto Hot Cocoa
Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies
Ice Cream _ Post#` 13 _ Chocolate Ice Cream
Pasta _ Post#` 10 _ Tortelloni Bolognese
Pudding _ Post#` 20 _ Best Bread Pudding
Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables
Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes
~Ping~
Happy Thanksgiving!
Recap of last week’s recipes:
http://www.freerepublic.com/focus/chat/2957983/posts?page=48#48
Beef _ Post#` 33 _ Steak Aphrodite
Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix
Cakes _ Post#` 31 _ Molasses Gingerbread Cake
Chili _ Post#` 19 _ California Chili
Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies
Drink _ Post#` 15 _ Keto Hot Cocoa
Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies
Ice Cream _ Post#` 13 _ Chocolate Ice Cream
Pasta _ Post#` 10 _ Tortelloni Bolognese
Pudding _ Post#` 20 _ Best Bread Pudding
Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables
Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes
Wow..thanks for an uplifting post...this last month has been depressing and this will be a fun thread!
I just put in an order for a Heirloom turkey at my Whole Foods market. I have no idea what that means. LOL. But here’s the thing, my mother in law is in her last days - it’s okay - she’s 97 and has a tumor but is in no pain. She sleeps a lot but we have to be on call. My granddaughter is going to be with her dad, not us. My son and his fiancée want us to go with them to their friends on Thanksgiving day and I promised this same granddaughter a thanksgiving feast sometime over the weekend. So I need recipes that can travel and keep. No pies straight from the oven.
I make a Pumpkin Cheese Pie that needs a long chilling before ready to serve. If you are interested I would be please to send you the recipe. I am not a fan of the typical pumpkin pie, and this one is a real treat. Texture is very much like a ‘cheese cake’.
Grandma Dunbar's Mexican Salad (sort of Americano pico de gallo):
1 large bowl (or larger, if you're multiplying the recipe)
3 large tomatoes, fully ripe
2 medium-large white onions (not yellow, see note)
1-2 medium-large mild chiles (bells, Anaheims, anchos, etc.)
LOTS of salt
Tabasco or other hot sauce of choice
1/4 tsp ground black pepper
2-3 TBSP well-chopped fresh cilantro
white or cider vinegar
Dice or fine chop all veggies (a food processor is OK, just don't overdo it!). Place in bowl. Add 2-5 TBSP (that is NOT a typo) of salt, according to your taste. Start with 2 -- you can always add more. Add black pepper, cilantro and 1 tsp hot sauce to the mix. Fill to covering with vinegar. Stir well, cover with plastic wrap (Grandma D used wax paper...but that was around the turn of the 20th century) and refrigerate at least overnight.
2 hrs before serving, taste the salad. If it seems to you that it needs more salt (it's supposed to be salty) or hot sauce, add what you like, stir well again, re-cover it, and replace in the fridge.
The extra or excess or whatever you want to call it salt actually adds some more "bite" to the dish.
This is a great garnish for veggies. My cousin Henry prefers putting the salad directly on a slice of turkey (INSTEAD, if you please, of gravy). I eat the salad straight or mixed with rice.
This recipe can be multiplied at will, without any harm to the flavour.
Eat it any way you like, and Happy T-Day!
But here is the recipe I stick with from now on. I've done it twice and it doesn't get any better that this.
Even with a lot of time and effort, white meat can be dry, chalky and flavorless. We set out to find an easy, foolproof method that ensures moist, flavorful meat.
Note: You will need one 2-yard package of cheesecloth for this recipe. Because we layer the bird with salt pork, we prefer to use a natural turkey here; self-basting turkeys may become too salty. If using a self-basting turkey, use all water in the gravy rather than a combination of water and broth. Make sure to start the gravy (step 3) as soon as the turkey goes into the oven.
Ingredients
Turkey
For the gravy:
While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme, and bay leaf and bring to boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets if desired.
Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.
Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper. Carve turkey and serve with gravy.
I made Paula Deen’s sweet potato balls rolled in coconut a couple of years back and they were a major hit. I am thinking of making them again this year.
Cue the Twilight Zone music. I was just thinking of this thread and poof! here it is.
For those who freak out over holiday dinners, it’s all about timing rather than time consuming:
Bake the pies and a pan of cornbread (for the stuffing) the day before. Leave the cornbread uncovered on the counter to dry out overnight.
Get up at the reasonable hour of 7 am. Put the eggs on to boil. Enough for deviled eggs and 4-6 more for the giblet gravy and dressing. Wash the bird and put him into the oven (fyi - if you value a moist breast over presentation, bake him breast side down). Put the neck and giblets into a pot with water and sit it on the back burner that it over the oven vent so that it’ll cook without any electricity. By then, the eggs should be boiled so turn off the burner.
Go sit down with a cup of coffee and relax with the family.
About an hour before the turkey is done, pour off most of the turkey juice to use for the gravy and the dressing. Leave the foil off and return the turkey to the oven to finish cooking and browning the skin. During that hour, put together the side dishes.
When the bird comes out of the oven, put in the side dishes so they bake while he’s resting. Cover him back up with the foil to keep warm and moist.
Go sit down with the family until the sides are done.
Make-Ahead Mashed Potatoes
Peel 5 lbs. of potatoes and cut them into quarters (this helps them to cook faster)
Cook the potatoes in a large pot of boiling water until tender (about 20 minutes). Drain. Mash until there are no lumps, or use an electric mixer. Add 6 oz. of light cream cheese, 1 cup of sour cream, 2 tsp. of onion powder, a bit of salt and pepper, and 2 egg whites (slightly beaten). Blend well.
Spray a 9” x 13” casserole dish with non-stick cooking spray. Add the potato mixture. Dot with margarine. Cool slightly, cover and refrigerate. Can be made up to seven days ahead.
TO COOK: Take out of refrigerator about 1 hour before baking. Pre-heat oven to 350 degrees. Bake, covered, about 40 minutes or until hot in the center.
One thought on mashed potatoes: after draining them, leave them IN the pot for 10-15 minutes (stovetop OFF, of course). This will allow the potatoes to continue to rid themselves of extra moisture -- which will be very obvious to anyone by observing the steam coming off them.
Extra water is not a friend to mashed potatoes, as I believe you and I and everyone will readily agree.
Pumpkin Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
I build a timeline like that, as well, but this is one of three days of the year I wish I had a double oven.
I have a similar recipe for pumpkin cookies, but with the addition of a cup of white raisins to the mixture and using only powdered sugar and lemon juice for the frosting. Yum....
Also I always make turkey pot pie with leftovers. It's a must every year. Just use a lassagna type pan and any pie crust. I fill high with chopped up leftover turkey, onion, mushroom, chunks of mashed potatoes, chunks of stuffing, leftover green beans and a liberal dose of gravy. Cover with a top crust and bake at 325 for about an hour maybe 1 1/2 hours. Just watch the top of the crust. Happy Thanksgiving to all!
As made by Mrs. J. Schuster, and recorded by her daughter Stefi Shillingburg
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SWEET ROLL RICH DOUGH:
2 pkg Fleischman's active dry yeast
1/2 cup very warm water (110° to 115°F)
1/2 cup lukewarm milk, scalded then cooled
1/2 cup sugar
1 tsp salt
2 eggs, well beaten
1/2 cup soft shortening, butter or margarine
2 tbsp honey
1 tsp vanilla
4 1/2 to 5 cups sifted flour
Before starting turn oven to "warm" for just 5 minutes, turn it off. It will hold enough heat to provide a warm atmosphere
In a small bowl place warm water with 1 tsp sugar, sprinkle yeast into it; in two minutes yeast should swell.
In a large bowl (I use a 4 qt. Presto Cooker so when the dough has risen to the top I know that it has doubled), put the luke warm milk, sugar, salt, soft shortening, honey and vanilla. After shortening has melted add 2 1/2 cups flour. mix until smooth with a wooden spoon. Then add the beaten eggs and working yeast and mix some more. Add 2 more cups of flour and mix. Turn out on lightly floured board, using some of the remaining flour. Kneed 5 minutes, until smooth and elastic, adding only as much of the remaining flour as necessary to prevent dough from being sticky (dough will be soft). Place dough in greased Presto Cooker, turn once to bring greased side up, cover with dap cloth to prevent crust from forming and let rise in a warm oven until double in bulk, about one hour.
Prepare filling and pan while dough is rising. Grease pan and cut out a liner out of a heavy brown paper bag (or use parchment paper) to fit pan and grease it.
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WALNUT FILLING:
3 cups walnut meats (1 1/2 8 oz cans) ground fine
1 cup sugar
1 tbsp cinnamon
1/2 tsp salt
1 tbsp vanilla extract
1/2 tsp lemon extract
1 4 oz can Carnation milk
2 tbsp honey
3 eggs well beaten
1 small box (1 1/2 oz) raisins, plumped
Mix all the ingredients, except the raisins, well. Do not pre-cook.
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Use a card table or other large surface. Place a large cloth or waxed paper on the table, tape edges to hold in place. Lightly flour. Roll dough out to an oblong 30"X20". Spread filling evenly to the edges. Dot with plumped raisins. Starting at the wide side of the oblong, lift the cloth and let the dough roll up like a jelly roll. Pinch the edges to seal. Shape into an oblong snail shape with seams on top. Make it so it will fit the size pan you use. I use 13x9x2. (My mother, Lorrain Hopkins, née Ludvik, uses bread loaf pans without the paper, and makes them into logs, not snails - Dean) Slide a cookie sheet under the cloth and cover the roll with the baking pan, and flip the dough into the pan. The seam should be at the bottom of the pan. Let rise until doubled, about 1 hour. Heat oven to 325° (slow moderate). Bake 45 to 50 minutes or until brown. If top browns too quickly, place a piece of brown paper on it.
Place on wire rack to cool for 10 minutes. Remove from pan and place on wire rack to cool completely. Cover with a cloth and do not remove the liner until ready to slice and serve.
Yum, please post it!
Why not yellow? (No note)...
Well, Libertarian.. you’ve gone and done it now. The girls read over your recipe and whined and whined and whined... “this sounds Soooo good, Mommy PUH-LEASE make some”. So, guess what I’m making this afternoon?!
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