Posted on 11/24/2019 7:23:13 AM PST by US Navy Vet
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Roll out your dough between two sheets of parchment paper.
Once you have size you need, remove top sheet and place pie pan over, then gently flip - or, you can gently flip crust onto pie pan. Remove remaining parchment (which should now be on top).
SWEET POTATO With PRALINE TOPPING
(More like a souffle than a casserole; and that topping, YUMMY!)
https://www.southernliving.com/dish/casserole/kathy-g-sweet-potato-casserole-praline-topping-video
Alton Brown has a method. Try his idea:
https://www.npr.org/templates/story/story.php?storyId=4212824
(This also includes his recipe for flaky dough) Scroll toward the end to read how to fill pie pan.
My family doesn’t like turkey much either, and definitely not dark meat. I have been eating baked chicken breasts in lieu of turkey for Thanksgiving for many years. The chicken breast is juicier than turkey breast and goes well with all the traditional side dishes and cornbread dressing.
I also think Rhodes Rolls are quite good.
23 lb bird. Now that’s a lot of Turkey sandwiches.
I always wondered how those were. I may have to buy them sometime.
Even people who normally don't care much for turkey wolf meat prepared this way down. We have never had even a scrap go to waste.
This year our youngest daughter and her family are not coming in from back east, so we might just take a break and put a stuffed chicken in the air oven, and just have my parents over instead of the usual large gathering. It gets a little tiring when my wife and I do all the work year after year.
I've read stuffing could get too soggy or over-cooked, but some simply mix it with a separate(oven-baked)prepared dish, and it works.
Good golly miss molly!
Grilled shrimp for Thanksgiving!!! YUMMMMMMMMMMMMMMM!!!!
I’ve got a smoker but it’s made from water heater tanks and those are thin. Thanksgiving weather here; High of 42 with rain/snow mix and the smoker isn’t even under a roof. Might oven roast a tri-tip as those are on sale. Will have to see what looks good in the store really.
I and some of my friends are volunteering at the Catholic Church free dinner. Serving guests, packing “Meals to Go” for shut-ins, etc. We usually get about 600 people. Some homeless, some people who are alone on the holiday. It’s a warm and loving time. Fourth year in a row volunteering.
Get a half or whole beef tenderloin. That is what a filet mignon is cut from.
Get one that uncooked is 1 1/4” per person. It will be well less than an inch per person when cooked. Add for one extra person.
Salt and Pepper the exterior of the tenderloin. Allow to come near room temperature. Pre-heat oven to 475.
Place in oven on open broiler pan or roasting pan so exterior will sear.
Have a good meat thermometer.
At 20 minutes check internal temp. I like to pull it at 125 degrees. Let it cool for 15 minutes and then slice into steaks. Exterior of each slice will be Well and Center of the slice will be medium rare. Cook longer if desired and have a grill pan on the stove to add doneness to those who don’t like pink.
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