Thanksgiving recipe thread.
Happy Thanksgiving to all
May be wasting your time-ping, LOL.
Sounds great will give it a worl sometime
Sounds really tasty, sans the onions, I’ll try it.
Ham Steaks with my new Glaze Sauce recipe
5 small (could use more) Orange slices (canned),
3/4 juice from the can,
1 Granny Smith (green apple) cut into small slices,
3-4 tablespoons white sugar,
2-3 tablespoons brown sugar,
3 tablespoons white onion,
a tablespoon or more of Soy Sauce,
1 stick of real butter,
dried cranberries (1/2 package),
chopped walnuts (about 4 tablespoons),
a tablespoon of White Cooking Wine,
about a teaspoon of cinnamon seasoning
all cooked over 4/10 heat (40% power) in skillet before baking for about 20 minutes - light simmer - then poured over the ham steaks cut in half, pan sprayed with aerosol butter first - - layered on above ingredients hit it for about 200-225 varying for about 55-60 minutes total.
Bumped it up to 250 for last 30 minutes to reduce the sauce a bit more.
At least you didn’t post it under Breaking News.
Chambord Cranberry Sauce
Cranberry Sauce with Chambord
Here is a recipe for the best and most expensive cranberry sauce ever! The raves will make it all worth while.
1 12 oz . package of fresh cranberries (picked through for bad ones)
1 cup sugar
1 cup Chambord or Chateau Monet raspberry liqueur
Heat liqueur and sugar in a heavy bottomed sauce pan. Stir till sugar dissolves. Add cranberries and bring to a boil stirring frequently. You will begin to hear cranberries pop open, turn down heat to med-high to avoid boiling over. Cook for 3 minutes. Leaving the cranberries in the sauce pan, mash about 1/3 of the berries to release the juice, using a potato masher or large fork, Stir and let sit to solidify. Refrigerate and serve cold.
I add 3 sections of pitted tangerine at the end, I like the kick.
Thanksgiving recipe thread.
All time favorite-
Grand Marnier Cranberry Sauce
1- 12 oz package fresh cranberries
1 ¼ cup sugar
2 T frozen orange juice concentrate, thawed
2 T Grand Marnier
Place cranberries, sugar and orange juice in a heavy pan over low heat. (It seems dry but the cranberries will release a lot of juice as they cook.) Cook, stirring occasionally for 30 – 45 minutes (until ~ ½ the cranberries burst). Watch carefully or they will overflow…..Remove from heat, add Grand Marnier. Cool and serve. Keeps for weeks in the refrigerator.
Brimming takes time though.
The most important thing is to not over cook the bird.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html
It’s 11:40pm here...I’m still thawin the turkey
Gratin Pomme de Terre
(fancy way of saying potatoes with cheese)
Heat oven to 375
five or six large Idaho potatoes, peeled and sliced thin
1 lb. shredded Gruyere cheese (the GOOD stuff - it makes a big difference)
1 pint heavy cream
salt and pepper
Butter a large baking dish then place a layer of potatoes down to cover bottom, sprinkle with s&p, then add 1/4 of the cheese. Repeat the same layers twice more, with the last layer having enough cheese to cover the surface. Pour the heavy cream evenly over the dish. Cover with nonstick foil and bake 1 hour. Remove foil and continue baking for another 30 minutes or until a knife goes in easily and the top is nice and bubbly and golden brown. Remove from oven and allow to sit for 15 minutes before serving. This is SO easy and your family will love it!
Happy Thanksgiving!
Pumpkin Pie
4 eggs slightly beaten
2-3 TBSP molasses
3/4 C honey
1 1/2 TBSP flour
2-3 TBSP cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 large can (29 oz) pumpkin
1 can evaporated milk
Mix eggs, honey, and molasses.
Mix flour and spices together and add to mixture.
Add pumpkin and mix well then add evaporated milk and mix well.
Pour into two uncooked pie shells (deep dish works best)
Bake at 350 for 45 - 60 minutes or until a knife inserted in the middle comes out clean.
Sounds tasty but not at all kosher, lol. Enjoy it and have a great Thanksgiving!
Here is the best cranberry sauce in the entire universe:
http://allrecipes.com/recipe/13643/cranberry-sauce-extraordinaire/
To die for good.
Sounds tasty.
This is a nice easy side dish. I don’t use frozen squash in it. If you can’t find pumpkin oil, use some good olive oil or serve as is. Hope this formats correctly.
Cream Soda Butternut Squash
INGREDIENTS
• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon fine sea salt, plus a pinch
• 6 pounds whole butternut squash, peeled, seeded and cut into cubes (may substitute about 6 cups frozen/defrosted cubed butternut squash)
• 12 ounces cream soda (do not use diet)
• 1/2 cup raw hulled pumpkin seeds, toasted (see NOTE)
• Ground cayenne pepper
• Ground cinnamon
• Pumpkin seed oil, for garnish
DIRECTIONS
Fill a large pot halfway with cool water.
Combine the butter and the pinch of salt in a medium saucepan over medium heat until just browned, whisking constantly to evenly disperse the milk solids. Immediately transfer to the pot of cool water; seat the bottom of the saucepan in the water to stop the browned butter from cooking further.
Transfer the browned butter to a large saute pan, over medium heat. Add the squash and stir to coat. Once the butter is melted to translucence, add the cream soda, stirring to dislodge any browned bits and deglaze the pan. Reduce the heat to low. Cover and cook for 25 to 35 minutes, until the squash is fork-tender.
Preheat the oven to 350 degrees. Have a large rimmed baking sheet at hand.
Use a slotted spatula to transfer the squash to the baking sheet, spreading it in a single layer to cool. Pour the cooking juices/browned butter from the saute pan into a blender; add the remaining teaspoon of salt and puree on HIGH for 2 to 3 minutes, then pour evenly over the squash. Bake for 5 to 10 minutes, until glazed and thoroughly warmed through.
Season lightly with pepper. Transfer to a serving dish; drizzle with pumpkin seed oil and sprinkle with the toasted pumpkin seeds.
NOTE: Spread the pumpkin seeds in medium, dry skillet. Sprinkle lightly with cayenne and cinnamon. Toast over medium heat until they begin to pop and become fragrant and lightly browned. Cool before using. Serves 6-8.
From Bryan Voltaggio, chef-owner at Range and Aggio in Chevy Chase.
I’ve been watching for this year’s recipe thread — and here it is. Obviously, other issues have had priority in 2016! Have saved other years’ threads and will do the same with this.
That sounds so good I think its cheating!
HAPPY THANKSGIVNG EVERYONE!