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
Ok. That’s IT! Those glazed carrots are calling me. I’m sure I will need to “practice” making them before Thanksgiving dinner. Say...every day at 5:00...{hiccup}.. Oh, the things I SACRIFICE for culinary exploration..[sigh...hiccup..] Lol!
This sounds interesting. Never thought of cream cheese in gravy.
Local Harris Teeter had Oscar Meyer center cut bacon for $3.99. I bought it out in 2 stores.
Bacon at $3.99, I could afford to cut out a chunk of the fat before I cook it.
I’m not sure it makes a difference but it makes me feel like I’m doing something healthy!
Seeing that I have a bacon stash, I’ll give this a try. THX!
Cream cheese is used a lot in ‘sauces’ for low carb dishes. Since I’m very low carb, the fat is fine with me. My only concern is that other people in the family are going to beat me to the gravy & there will be none left by the time I make it to that part of the buffet!
IMO, you can NEVER have enough bacon!! :-) Good luck with the gravy recipe.
WOW!!! You found Carlo’s recipe!!!!! Thank you much!!
Old FR has sadly disappeared. Appreciate your effort. MUCH!!!
(I’m still in search of Registered “History of Free Republic”. Started with the cavemen. Major Hoot.)
They are awesome and addictive! And MAYBE good for you - the jury is still out on that aspect, LOL! :)
Hey, I’m going for “good for me”! Lol!!
Cannibal Sandwiches: A Polarizing And Misunderstood Wisconsin Tradition
A Holiday Dish Going Back Generations; The Raw Beef Delicacy May Be Making A Comeback
Any fans?
I grew up on these in Milwaukee. No wedding, funeral, graduation, heck, Sunday At Grandma’s, was complete without them!
Well, I finally experienced ‘The Sandwich’. We went out to buy a coffee maker and noticed that there was no line at Popeye’s for the first time in weeks.
It’s a very good sandwich. I got the spicy version ‘combo’, with one side (Cole slaw) and a soda. They put an enormous, breaded and fried chicken breast on a brioche bun. I think one of the reasons it’s so popular is because it makes a very substantial meal (I couldn’t even finish such a big piece of chicken) for a decent price - the combo came to $7.41, with tax.
But I wouldn’t stand in a long line for it; and it’s pretty equivalent to the Chick-fil-A sandwich, as I recall that (though I don’t think CFA had yet begun offering a spicy version the last time I was there).
That sounds really good!
I made this often a few decades ago. It’s more “cake-y” than creamy (slimy). With the Cheddar cheese and beer, guys seem to like it more than other cheesecakes.
WELSH CHEDDAR CHEESECAKE
1 pkg. piecrust mix
3/4 C. sugar
3 Tbs. sugar
2 C. flour
1 egg
3 eggs
16 oz. cream cheese
3 C. beer
1 C. (4 oz.) shredded Cheddar
Preheat oven to 425 degrees.
Combine piecrust mix, 3 Tbs. sugar, and 1 egg in small bowl with wooden spoon. Press firmly over bottom and side of 10” loose bottom flan pan. Chill briefly.
Beat cream cheese with Cheddar at high speed just until smooth. Add the 3/4 C. sugar and flour. Beat until light and fluffy.
Add the 3 eggs, one at a time, beating well after each addition. Turn speed to low; stir in beer. Pour into prepared crust.
Bake at 425 degrees for 12 minutes; lower temperature to 250 degrees and bake 1 hour longer. Turn off oven; allow to remain in oven 1 more hour.
Remove from oven; cool completely in pan on wire rack; loosen around edge with a knife; lift bottom from flan pan and remove cake.
“Never have understood why holiday restaurant prices are so high especially since turkeys are dirt cheap.”
It’s the PITA factor. I used to love to cook Thanksgiving dinner, but after seven decades things change. My house has a dreadful kitchen; trying to cook in it makes me cry — literally. I’m looking at another hip replacement in a few months and motivating around a kitchen, setting tables, etc., is painful. Hubby is the clean-up guy, and he’s scheduling back surgery. We are happy to pay $40/pp for a nice meal.
I admit it’s nothing like Thanksgivings in the ‘50s and ‘60s at Grandma’s farm with 25 cousins and a ton of fun. But that was then and this is now. Our church has a very nice Thanksgiving meal, and that will be friendly and nice.
“Some say cake flour results in a super-tender texture”
When I make pound cake I use cake flour — because that’s what the recipe calls for. It does seem to make the cake super fluffy, and it melts in your mouth.
“Glazed w/ whiskey. What could possibly go wrong?”
I can think of one thing. I could take it to our church Thanksgiving dinner, and wait to see a fellowship hall full of tipsy Baptists.
LOL! Maybe they’d dance a little, too.
(No Offense! Just teasing...)
“Maybe they’d dance a little, too.”
HA! It would take more than whiskey to make them do THAT!
LOL!
Actually the alcohol content cooks off.
No enough left to get a buzz on......the sugar in the whiskey glazes the carrots.
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