Posted on 11/01/2019 5:28:12 PM PDT by Jamestown1630
I originally began this cooking thread because – during my many years as a ‘lurker’ here before signing up – I greatly enjoyed the annual Thanksgiving cooking threads that I would see. (Somewhere on my hard drive, I’m sure I have many Freeper recipes that were posted over the years before I officially arrived on the scene.)
Now, the holiday season is getting into gear, and Thanksgiving is on the near horizon once again. Please share with us your family favorites, traditions, and your memories of this very American of holidays.
We’ve noted many times before that people really don’t like Thanksgiving to ‘change’ - we enjoy, and enjoy looking forward to, the traditional family specialties that we have always relished on that day. But I encountered a potato recipe that some of you might find interesting as a slight change-up to your annual fare - (and who said you can have only one kind of potato dish, anyway?)
Here, Chef John of Food Wishes, presents his rendition of Potatoes Romanoff:
https://foodwishes.blogspot.com/2019/10/potatoes-romanoff-this-didnt-stay-in.html
My husband and I were thrilled with the first wet-brined turkey that we made many years ago – but that was before we discovered dry-brining. We have used the Russ Parsons method for several years now, and it results in the best turkeys that we’ve roasted.
Here is the Parsons Method (also known as 'The Judy Bird'):
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I recently lost a very stubborn 15 pounds that always seem to creep up on me over time, by following a very low-carb diet. One of my favorite dishes for Thanksgiving is the ubiquitous Green Bean Casserole, and we found this recipe from 'Dot2Trot' for a low-carb version. Haven’t tried it yet, but it looks more promising than a lot of others we have seen. (As of the last time she posted the numbers, Dot had lost 145 pounds on the low-carb diet, and her website and YouTube channel have a lot of really good recipes):
https://www.youtube.com/watch?v=FP_lTI7Ji2I
(The painting at the start of this post is entitled ‘Home for Thanksgiving', and was painted by Anna Mary Robertson - “Grandma’ - Moses):
https://en.wikipedia.org/wiki/Grandma_Moses
-JT
Reuben Spirals
METHOD On floured surface, roll pkg thawed puff pastry into 12"x10" rectangle.
Spread 1/2 c Dijon over; top w/ 11/2 c shredded swiss, then 16 thin slices corned beef.
Halve crosswise into 2 rectangles. Roll up from short end, jelly roll fashion into log shape; water dampen/seal seam.
Repeat with 2nd rectangle. Do ahead to here. Saran/Freeze.
Thaw on counter 30 min. Cut 1/4" slices; place cut side up on parchmented sheetpan. Brush w/ beaten egg;
sprinkle w/ caraway seeds. Bake golden 400 deg 10-12 min. SERVE piping hot.
I loved Carlo’s threads!!
If you can find them let me know. A lot of the early FR posts have seem to have disappeared. (Been here since the 90’s under a different screen name.)
Also if you can find Registered “History of Free Republic” let me know. Best Post Ever!!!
This sounds wonderful! THX!
I do most of the cooking for Thanksgiving and drag it 8 hours away.
Might add this. Heck, probably will!
Glad you like it ...... a real keeper recipe.
Holiday Eggnog
METHOD Whip doz eggs, lb superfine bar sugar to dissolve sugar.
Add pint ea brandy, Meyers, Dark rum, flavored brandy (triple sec, or peach) or use vodka. Whip well.
Whip in qt light cream. Add 1/4 gal vanilla ice cream in small pieces, and 1 ½ qts prepared whipped cream (recipe below); stir in well.
FINAL Float ¼ gal vanilla ice cream and 1 ½ qts cream on top. Grate fresh nutmeg and cinnamon over lightly.
SERVE with butter cookies.
Whipped Cream
Chill bowl and beater. Whip qt heavy cream till tracks show. Add 4 oz sifted conf. Add 1/2 oz Vanilla.
Continue beating, adding cup Grand Marnier slowly while beating. Whip to medium soft peaks. Makes 3 quarts.
Chocolate Version
To eggnog: Use Double dark chocolate ice cream. Add pint Orange Chocolate liqueur instead of vodka.
To whipped cream: add vanilla, 6-8 oz Grand Marnier.
SERVE Garnished with chocolate curls or grated dark chocolate.
I haven't found Registered’s history thread but here is one rescued from the old server and posted on the new server.
I'll keep looking ...
Here is Lazamataz's history, which will undoubtedly go into history as one of the great books of all time.
I suspect that you are remembering this thread ...
METHOD 1). In a large sauce pan slowly cook peppers, onion, garlic and tomato until the onions turn translucent and let cool. 2). In a large mixing bowl add ground beef, cooked cool vegetables, eggs, breadcrumbs, parsley, salt and pepper and mix well. 3). Remove the mixture from bowl and place in a 14”x 9” x 2” ceramic baking dish and form into a loaf. 4). Top loaf with tomato puree and bake in a 350 degree oven for 45-55 minutes or until brown and firm. 5). Let the loaf rest for 10 minutes before slicing. Serve with mushroom gravy and mashed potatoes.
ING 2 lbs fresh ground beef 1 Spanish onion (fine dice) 1 Red bell pepper (fine dice) 1 Green bell pepper (fine dice) 2 cloves garlic (minced) 1 large beefsteak tomato diced fine (remove seeds); 2 extra large fresh eggs 2/3 cup of seasoned breadcrumbs ¼ cup chopped parsley
2/3 cup of tomato puree 1/2 tablespoon of salt and pepper
Just saw the average cost for a restaurant Thanksgiving dinner in San Antonio, TX is $43. That includes some pubs that are hoping the beer will make up for their $10 plates. One was a $55 “French inspired” meal?!?
My entire Thanksgiving grocery bill for the whole shebang runs right at $30. 20 lb. turkey, pies and sides. Never have understood why holiday restaurant prices are so high especially since turkeys are dirt cheap.
Ing 3 lb Thumbelina or other small carrots, in 2” pieces 2 tb oj tb fresh thyme leaves 2 bay leaves ¼ cup plus 2 Tb olive oil
K/salt/pepper tsp ea coriander seeds cumin seeds cup plain Greek yogurt tb lime juice ¼ cup cilantro leaves with tender stems.
METHOD Toss carrots, oj, thyme, bay leaves, ¼ cup oil on sheetpan; s/p. Roast golden/soften,
toss halfway thru, 450 deg 30–35 min; remove bay leaves.
HERBED YOGURT toast coriander dry til fragrant, a min; transfer to plate. Repeat w/ cumin. Let cool; coarsely chop.
Proc/purée coriander, cumin, yogurt, lime juice, ¼ cup cilantro, 2 Tb oil til smooth; s/p.
SERVE carrots topped with yogurt, chp cilantro, and toasted sesame seeds sprinkle.
CARAMEL APPLE CINNAMON ROLLS
FILLING Micro a min 5-6 diced apples, tbl brown sugar, 1/2 tea cinnamon, drizzle of lemon juice (micro apples tender not mushy).
ROLLS Press out rolls thinly from 8-count tube; center w/ spoonful apple filling. Roll up lengthwise;
cut three pieces. Tuck in apples. Place three pieces in each cupcake tin – cut side up. Bake at temp on pkg; JUST lightly brown.
FINAL Remove to counter---drizzle tops w/ icing and Hershey's dulche de leche.
ICING Add bit l/juice to icing in tube.
Popeyes began selling it to compete with Chick-fil-A........ revamping locations to add new equipment, including toasters. The sandwich was an instant hit, went viral on social media, and was widely covered by the media. The sandwich helped Popeye's gather an estimated $23 million in free publicity since its launch.
Stores were routinely hit with long lines and often selling out of the sandwich. Locations were supposed to have enough to last them until the end of September. Instead, restaurants were almost entirely sold out after less than two weeks.
On August 27, approximately two weeks after the launch, Popeyes announced that it had officially sold out of the chicken sandwich across the country. On October 25, 2019, Popeyes announced that the chicken sandwich would return to locations across the US on November 3.
Well, that ‘spicy cajun sauce’ better be fantastic to warrant all of this hoopla. (The lines at our local are still long.)
I believe that Popeye’s has offered a chicken sandwich in the past; if I’m recalling correctly, it was a lot like Chick-fil-A’s sandwich.
If they make the sandwich with the ‘spicy’ version of their fried chicken, I will like it.
Outside recipes, I actually met Yogi Berra. I was a Red Cross volunteer during Desert Storm on The Amputation Ward at Walter Reed.
He was warm, kind and tiny! Very Good Day!!!!
LOL!
Did he share any of his ‘witticisms’?
Hint -— peel and use whole carrots, instead of baby carrots. IMHO, there is no comparison to the taste of the regular carrots vs the baby carrots.
I used to have a recipe sort of like that, with saltine squares as the base. I’ve looked everywhere on the web, but cannot find it. Mine had different kinds of baking chips, but no cranberries.
Have you ever made mounds bars? Crushed graham crackers with lots of butter and a little sugar, for the crust, then heat up sweetened condensed milk, add probably twice as much coconut as the milk, pour onto the crust, bake till the top is a little brown, then, while still hot, sprinkle a bag of chocolate chips on the top, let them melt, then smooth them out over the whole thing. Let cool completely, then cut into squares. (Sorry. Haven’t made them in a decade; can’t remember exact measurements.)
Mmmmmmmmm......those mounds bars sound deelish.
I guess my mom never heard of White Lily. But then, I doubt if hers tasted anything like the ones you described. I make biscuits just like she did, so do my girls, except we often use butter instead of shortening (and you can’t get that kind of shortening with the meat AND vegetable fat in it, anymore, anyway). Our biscuits are crunchy on the outside, and just a little fluffy on the inside. We like our biscuits to have some body to them, and not too much fat. (We slather them with butter, anyway, unless we’re pouring white gravy over them.) Different strokes, etc. ;)
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