Just as you thought, it's one more of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | Nov. 21 2006 | Carlo3b, Dad, Chef, Author

[snugs]

We cannot get corn syrup in UK it is only used in the animal industry as far as I can make it we do not do a human grade one.

We tend to use golden syrup or treacle but they are not a direct substitue for corn syrup.

Some recipes if the flavour does not matter I have used maple syrup though I do have a recipe for mock corn syrup made with sugar.

In case you are not familar with treacle or golden syrup the following links explain it.

http://www.lylesgoldensyrup.com/LylesGoldenSyrup/default_us.htm

We actually can get this plastic bottle now as well

Origins of black treacle and golden syrup

http://www.recipes4us.co.uk/Specials%20and%20Holidays/Treacle%20Origin%20Uses%20Recipes.htm

[proud_yank]

When I roasted mine, I quartered (I think) three apples, and an onion to stuff it. This is supposed to keep the meat moist and add a hint of sweetness. I think I rubbed it with a rosemary, garlic, and olive oil mix too.

What I really like to do with duck breasts is to slice them through the center, stuff them with thin-sliced onion and red pepper, wrap in bacon and grill. Its pretty tasty.

[MinuteGal]

Hi, Carlo. Happy Thanksgiving to you and your lucky family!

Couldn't wait to have some pumpkin pie this fall and now I'm pumpkined out for a while.

So it's Southern Pecan Pie with fresh whipped cream for desert this year. Plus some apricot, pineapple and raspberry kolackys to nibble in off moments on the Big Day.

Happy Holiday to all my freeper friends as well.

Leni

[calcowgirl]

Interesting! Thanks for the links! I only use Karo to make pecan pie which isn't very often but I never even considered it not being available.

Here is another good discussion on the differences between corn and golden syrup, along with alternatives:
http://www.ochef.com/362.htm

[pj_627]

I don't have a recipe, but a couple of years ago, watching the Barefoot Contessa on Food TV, I discovered a method of preparing them that results in delicious brussel sprouts.

A little background. I am, and always have been a veggie lover. Love any cabbage like veggie especially. My poor late Mom talked a good game when it came to fruits and vegetable with us kids, but when it came right down to it, I think she was most likely a vegetable resistor as a child, lol. She ate, and claimed she liked frozen brussel sprouts. To me they always tasted like unpleasant mush. I could never gag down more than a couple. As I said, I love veggies, but these were terrible.

While watching Food TV, I saw Ina Garten prepare them for her husband, claiming they were his favorite. I tried them, and by golly, they are wonderful, when cooked right.

Take a pound or so, or however many you want. Make sure they are all of a consistant size. After preparing them for cooking, place them in a bowl, toss them with good extra virgin olive oil, lots of fresh finely chopped garlic, some salt and pepper. Place them in a single layer on a large cookie sheet and bake them in a really hot oven, 425 - 450, for, oh, a half hour or so. I stir them around a couple of times while they cook. The outer leaves of the sprouts get all brown and crispy before they are done. When they fork test to the tenderness level you prefer, they are done. I think they are truly delicious prepared this way.

As I said, not really a recipe, but a method. Yummy results.

pattyjo

[don-o]

A true pleasure of the holiday is when carlo posts. Thanks FRiend. Looking forward to reading it all.

[snugs]

A tip with frozen brussels, do not boil but steam they are basically already cooked so if you use a steamer either stand alone one or as I do many one over the saucespan when I am cooking the potatoes. Takes up less room and you save on electricity as you only need one burner. Pop the brussels in about 8 - 10 mins before the potatoes are cooked and they stay firm and retain their flavour.

[snugs]

proof reader not my friend meant to say as I mainly do use steamer on a saucespan.

[varina davis]

Love your reminiscence Carlo, of Thanksgiving Days past. A pinch of nutmeg in the brussels sprouts is a nice enhancement, too.

[pj_627]

Thanks snugs. My mom boiled the heck out of those little suckers, lol. No wonder I grew up thinking I hated brussel sprouts. They tasted nasty. Turned me off so totally I never personally used the frozen ones. I'll have to try them steamed. Probably taste good, if the flavor hasn't been boiled out of them. Now that I think about it, my mama prepared most fresh veggies the "boil em to death" way. It is truly amazing I turned out the way I did, lol.

pattyjo

[MadelineZapeezda]

Or cut the brussel sprouts in half and saute quickly in some butter that has browned. Browned butter being the key. These are delicious and we do them every year since we found this recipe. We add a squirt of garlic from a tube in the last minute or so. You can't use the fresh because the garlic will burn on the high heat that is used.
Enjoy Thanksgiving

[fnord]

thanks Carlo.

not planning on cooking Thursday, but good food is good food no matter when you have it. I'll be trying some of these real soon. I'm also gonna remodel my kitchen next year and get some real appliances. Gotta do something to fill my retired days, might as well become a cook :-)

have a great Thanksgiving, and thanks for the great recipes.

[Carl LaFong]

My favorite turkey recipe is from Mystery Science Theater 3000:

Turkey Surprise:
Cook Turkey at 200 degrees for 1 hour, let stand then rub it with a turtle.

[steve8714]

CRANBERRY LOG
open a can of cranberry jelly
slide knife around edge
slide onto plate
season to taste
slice into servings
serves eight
My mother used to make this every year for us.

[steve8714]

That's my lima bean recipe..

[pj_627]

"Or cut the brussel sprouts in half and saute quickly in some butter that has browned. Browned butter being the key"...

Oooh, that sounds good too. To a vegetable person like me, talk of prep methods is heaven. BTW, my favorite pig out food are tomatoes, fresh off the vine, or even, in the midst of mid-winter deprivation, paper bag ripened ones. I have childhood memories of myself out in the garden, my chubby little fists each clutching a 'mater, juice running down my chin..... Now how in the world did I get to that memory from a discussion of brussel sprout preparation? Sorry.

(I also am a happy meat consumer,btw. Love my turkey, and pork, and chicken and beef, but have always loved veg prep and consumption talk. ;~).... Oh heck, I love any thread where FReeper's recipes and food ideas are presented.)

pattyjo

[Alouette]

What great recipes!

This year I am going to Canada to spend Thanksgiving with my son and his family.

We are going to eat...OUT.

(I really can't blame my daughter-in-law for not want to sweat and slave over a hot stove)

[Alouette]

What is Karo is that a liquor

Karo is corn syrup. In comes in white and dark flavors.

[snugs]

Was your mother's family of English heritage years ago people in Britain boiled veg to death my nan boiled every green vegetable for 20 - 25 mins on hard rolling boil.

I steam most of mine including carrots.