Posted on 11/17/2005 9:19:47 AM PST by carlo3b
Artichoke Mashed Potatoes 1) Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.
- 4 large potatoes, peeled and quartered
- 1 can artichoke hearts (non-marinated)
- 3 T butter
- 1/4 cup milk
- salt & pepper to taste
2) In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
3) Add potatoes and remaining butter and milk and mix until smooth.
Add salt and pepper to taste.
Makes 6 half cup servings
Sorry I didn't answer sooner..
It's funny that you mention this, I have also wondered if the milk is getting watery, or if it is just me.. I guess it wasn't my imagination after all.. whew, I dodged another bullet.. Ha!
No there shouldn't be much of a difference, but I sometimes punch up my milk/cream with canned milk,.. sub about an 1/8 of the milk in the recipe .. :)
As for cooking the Turkey ahead of time, I endorse it wholeheartedly, with this caviot.. Make plenty of extra gravy and don't spare the turkey broth as you already know..
Have a wonderful Thanksgiving feast, I'll be knocking at the door about 5PM.. I'll bring a pasta dish.. LOL:)
What a pleasure it is to do this thread every holiday.. and Thank You dear girl for that wonderful Holiday Link .. I am bookmarking that baby for later.. A most Happy and loving Thanksgiving to you and yours.. :)HUGGGGG
Boy, that'll be hard to take.. you devil.. Have a great holiday my dear FRiend.. Give Momo a hug for me.. :)
Fluffy Sweet Potato Casserole * 4 cups sweet potato, cubed
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon salt
* 4 tablespoons butter, softened
* 1/2 cup milk
* 1/2 teaspoon vanilla extract
* 1/2 cup packed brown sugar
* 1/3 cup all-purpose flour
* 3 tablespoons butter, softened
* 1/2 cup chopped pecans1) Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2) In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3) In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4) Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Those were the days! Before the crazies invaded FR.
Are y'all ready for the big Turkey Day? As you know I am the only one who does not eat turkey, but none the less, we are still having a 25 pounder so my mom, my daughter and her boyfriend can all have leftovers.
Will consult the CLCookbook for the trimmings.
Hope y'all have a wonderful Thanksgiving and that we here on the East coast don't freeze to death before that.
Nutmeg, how are you faring?
Jellybean, you must be wearing your flannel long johns!
GASP!!!! Hahahahhahaahha I am aghast.. but I understand your point.. LOLOLOL
OK,OK.. must be off that stupid diet again.. LOL
Geeze that is becoming a problem when we buy only the breasts.. You can sub chicken and add a extra kick of chicken base, or better yet, turkey base.. They sell it now in most big markets.. Have a great Thanksgiving
JACK DANIELS CHOCOLATE ICE CREAM * 2/3 cup Jack Daniels® WhiskeyLiquor and liqueurs are often used to flavor ice creams and sorbets. In the south, sour mash whiskeys provide the Southern flavor that adds the perfect finish to chocolate ice cream
* 1 (5 1/3 ounce) package semi-sweet chocolates, chopped
* 1 2/3 cups unsweetened cocoa powder
* 1 1/3 cup sugar
* 1 quart heavy whipping cream
* 1 quart half and half
* 12 large eggs, room temperatureMETHOD:
In a heavy bottom sauce pan, sift together the cocoa powder and sugar. Add heavy whipping cream and half and half and, using a wire whisk, stir until well-blended. Add the semi sweet chocolate and cook over medium-high heat, stirring constantly until chocolate is melted. Remove sauce pan from heat and set aside. In a large mixing bowl, whisk eggs until frothy. Add 1/4 of the hot chocolate mixture into the eggs, whisking constantly. Add remaining egg mixture into the hot chocolate whisking until well-blended.
Stir mixture over medium-high heat for 4-5 minutes until chocolate coats the back of the spoon. Do not allow mixture to boil as eggs will scramble. Pour the chocolate into a metal bowl and place it into a larger bowl of ice cold water to help chill the mixture. While chocolate is cooling, place the Jack Daniels® in a small sauce pan over medium-high heat. Heat until liquor ignites.MAKES: 4 Quarts
NOTE: Take care as flame will flare up and extinguish itself quickly. Stir the Jack Daniels® into the chocolate mixture and allow to cool. Once chocolate custard is completely cooled, place into a homestyle ice cream machine and freeze according to manufacturer’s directions.
How is the family? Not only Turkeys are being carve next week, I was booked to be carved this coming Monday but I got a reprieve, my Turkey won't be so lucky.. :)
Not a nerve inflammation; rather a small bone spur (too small to be seen on x ray. It would scrape a nerve and send her to her knees.
Thanks to all who responded and prayed..
(COOK ALERT!) BUT, slice it paper thin, preferably with an electric knife, as it is both moist and heavily flavored, think of it as a prosciutto .. You may warm it before serving, but be careful not to allow it to dry out.. they make wonderful sandwiches especially with strong rye bread.. and hot grainy mustard.. and dill pickle..
Black Forest Ham is also an excellent flavoring ingredient in stews, soups, casseroles, and potato dishes. Wow I'm hungry now.. sheeesh.. )
Chef,
What's going on?
I can't open Freepmail here because they filtered all internet mail, but send me a Freepmail anyway and I'll answer tonight...or send me an e-mail ay my usual address.
Hope you're doing OK!
BTTTTT (Bump This Thread To The Top)
WHITE CASTLE TURKEY STUFFING
10 White Castle hamburgers,
Pickle removed
1 1/2 c Celery, diced
1 1/4 ts Ground thyme
1 1/2 ts Ground sage
3/4 ts Coarse ground black pepper
1/4 c Chicken broth
In a large mixing bowl, tear the White Castle
hamburgers into pieces and add diced celery and
seasonings. Toss and add chicken broth. Toss well.
Stuff cavity of turkey just before roasting. Makes
about 9 cups (enough for 10-12 lb bird).
NOTE: Allow 1 White Castle hamburger for each pound of
turkey, which will be the equivilent of 3/4 cup
stuffing per pound.
Carlo, that sounds wonderful! I never would have thought of that combination. I always learn so much on your threads!
A case or two of beer and a few bottles of wine for the wife and guests is simple, easy, and works just fine.
Oh, and when frying your turkey remember to drink heavily while you're outside for the hour or so getting that done.
Be careful, red Zin has a higher alc % and surely will sneak up on you.
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