Another of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | 11/11/2004 | Carlo3b, A PROUD AMERICAN

[AngieGal]

Thanks so much! I'll use some of these for sure! :)

[demnomo]

Bookmarking for my Brandied Cranberry Sauce.

I'll post the recipe tomorrow. Gotta run... :)

[lonestar]

bump for later

[Bobber58]

bump

[asgardshill]

The Best Darn Chocolate Pie
You've Ever Tasted

1 cup Eagle Brand milk
1 cup water
2 eggs
1/2 cup sugar
4 tbsp flour
1/4 tsp salt
1/8 tsp Cream of Tartar
2 tsp vanilla extract
2 squares baking chocolate, unsweetened or semi-sweet
1 Hershey's chocolate kiss
1/8 tsp lemon zest

Prep: Separate egg yolks from whites, put in separate containers. Preheat oven to 325 degrees.

Pie shell: Use fork to poke several small holes in bottom and sides of pie shell. Then bake empty shell in oven until light brown.

Pie filling: Microwave chocolate in medium bowl just until it is melted (about 1 minute, do not overcook). Add flour, 6 tbsp sugar, salt, Eagle Brand, and water to chocolate and stir. Microwave mixture on high until thick and smooth, stirring constantly. Whip egg yolks then add to mixture. Microwave mixture again for about 3 minutes, stirring constantly. Cool mixture to room temperature. Add vanilla extract.

Meringue: Add remaining sugar, Cream of Tartar, and 1 tsp vanilla extract to egg whites and whip until frothy.

Pour pie filling into shell. Cover with meringue. Grate chocolate kiss and sprinkle lemon zest onto top of meringue. Bake in 325 degree oven for 20 minutes.

[mcgiver38]

One thing on the brining, few of us have room in the fridge for a container large enough to brine a turkey, here is how I do it:
freeze four gallon size ziploc freezer bags of water a few days before.
Thoroughly clean inside of a standard ice chest that will hold your turkey, place turkey in ice chest and mix brine one gallon at a time and fill ice chest until turkey is covered. then place two of the frozen bags of ice on top of water, in the morning change bags if melted. I monitored the temp the first few times and it always stayed around 35-38 degrees. I always brine at least overnight, remember to rinse thoroughly before cooking and dry very well if deep frying.

[Diva Betsy Ross]

Well if you are near the Raleigh, NC area.. I know a family who would welcome you for more food and football then may like to see.

[ladyinred]

Cinnabon is the name of a wonderful cinnamon roll store in California. I bet this is their recipe, and if so, I am thrilled to have it. They are the very best buns ever! Thank you so much!!

[mcgiver38]

Yes it is a knockoff of the cinnabon recipe, you will not be disappointed in these, they are so good.

[ladyinred]

Thanks ProudVet! (Happy Veterans day, btw)

[ProudVet77]

I usually just take my biggest chief knief and drive it through the opening for the stuffing, and then use a carving fork to help spin it around. Probably could also use tongs, although I have never done this. Suggest doing it on top of the stove.

[mjtobias]

That could be a different recipe then.

But fig cookies, in the south of Italy, it's an art. It has different names for them. The classic ones are known as "cosiduci" or "cosi duci." These are the ones that are shaped into various figures, such as a palm tree, sheep, angel and various fruit shapes. Various cutting tools are used to shape them in the desired form. Also, as I remember them, they are made not by single family or individually, rather people gather in one house (usually women) and work at them for a few days. Then the party moves to another household, etc. You won't find them here in the good Old USA. Each of these cookies is a work of art.

Cuccidati, is a tubular-shaped fig cookie but w/o any of the decorations and intricacies of classical fig cookies. Very plain and easy to make. The other difference between the two I mentioned is the dough, or pasta frolla. It's much tender and delicate for the classical ones.

Then there is the manna-based Sicilian torrone. Again, you wont find it here. I guess it's too expensive.

Happy Tanksgiving to all!

[ProudVet77]

Proud to have been of service to you.

[ladyinred]

Me too. We always just make sandwiches out of the leftover Turkey. There must be more imaginative ways to prepare it!

[asgardshill]

One minor correction to my Post 85 - 1 tsp vanilla extract goes into the pie filling and the other goes into the meringue.

[The Red Zone]

Those "ove gloves" made out of the siliconized fabric would work OK too. They would get messy, but they are machine washable.

[ProudVet77]

That should work. The body of the turkey is still pretty firm at the 1/2 way point. Grab the thighs and flip it over.

[tubebender]

Thanks Carlo. Another year another heart attack. My sister still uses the wooden clothes drying rack that our mother set up over the floor furnace to dry the German egg noodles for the Turkey Soup on the third day of the feast. Momma died in 85 at 85

We have learned to buy extra giblets because many times the processors short you. We will have to rethink about brining the bird because of my triple bypass in July and the restrictions on salt.

[mjtobias]

The casing form on that recipe is wrong. The sides of the mold should be slanted.

You would also have to prepare your own icing and make your own candied fruits, which is not on this recipe, cut and arrange the fruit in a nice decorative image.

Anyway, it's not something you can make in one day. I've made hundreds of them, BTW.

[TejasRose]

Your cornbread dressing recipe is similar to what I make, but I add a *little* poultry seasoning. Sometimes, if I have stale biscuits on hand (the only way that would happen would be if I baked them the day before and hid them) - I use those in the mix.