Another of those dreaded Thanksgiving Recipe Threads

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

[Utah Girl]

I made roasted root vegetables for Thanksgiving a few years ago. Yum.

Roasted root vegetables
1 med onion, cut into eighths
2-3 parsnips, peeled and cut
1 lb carrots, peeled and cut
2 sweet potatoes, peeled and cut
1 lb acorn squash (or your preference), peeled and cut into pieces
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped rosemary
2 teaspoons chopped fresh thyme
Cut the vegetables approximately the same size so they will cook evenly. Toss vegetables with oil, herbs, salt and pepper. Spread on a large baking sheet. Roast in 450F oven for 25 minutes, turn vegetables and cook for 15-25 more minutes or until vegetables can be easily pierced with a fork.

[mjtobias]

My sister stuffs the turkey with fruits too sometimes, but cooked oranges have a bitter taste. I would omit the oranges and use canned or, even better, fresh pineapple. The juces from the canned pineapple can be poured on the turkey in stages.

[ladyinred]

Oh good. I told my hubby this might be the Cinnabon recipe and he was thrilled! We don't have a store where we moved now.

[ImaTexan]

ping

[Cate]

God Bless You... what time is dinner again? :)

[mcgiver38]

Non traditional but good to keep people happy during the ball games etc.

Bacon Cheddar stuffed Mushrooms:

I adapted this recipe from the
standard ones over the years for people that didn't like seafood and all
the common recipes have clams or crab in them. As far as I know it is
original, it is a hit everywhere I take them. I've never written it down
or looked for it.

Hopefully you can find stuffing mushrooms, here in San Diego they are
common and are from 2 to 3 inches around, you can also use regular sized
mushrooms, just buy the bulk and pick out the larger ones, wash the
mushrooms well and carefully pull out the stems to leave a nice intact
cap, trim the yucky part from the stems and dice them fine, you will end
up with allot, set em aside.
Fry 1 pound of good quality lean bacon. Press out grease and crush
fairly fine, not powder but a little larger than bacon bit size.
Finely dice 2 bundles of fresh green onions including a portion up into
the greens.
Finely dice around 6 cloves of garlic or 2 tablespoons of the crushed
garlic in the jar (saves time)
shred fine or buy fine shredded 8 oz of sharp cheddar cheese. (The
cheese is a variable on your part depending on the people served, you
might want to try Monterey jack or mild cheddar, the sharp cheddar gives
them a bite that I like)
Mix it all together and toss in a tablespoon of italian seasoning, a
pinch of salt and a teaspoon of fresh ground black pepper, don't add all
the stem mixture or cheese, but add as you go, I usually find I end up
with some of those left over, you want the stems mainly as a filler but
the other ingredients should dominate the mixture, you don't want too
much cheese or when it melts the filler will fall apart, I usually use
almost the entire package of store bought shredded cheese, which is why
I buy it, you don't want thick shreds and I don't have a fine shredder
yet.
When its fully mixed it should be a paste like mixture, stuff this
tightly in the caps to a mound a half an inch to an inch over the top,
to be pretty you can use a tablesspon to shape it, (I just jam it in
there cuz Im in a hurry) and place on a cookie sheet, sprinkle with
parmesan cheese and bake at 350 for 15-18 minutes, the cheese should be
melted and the mushrooms will have a nice color, I've read to brush the
mushroom caps with butter or oil before baking to improve the color but
I never have.
After baking I either pierce the bottom of the cap with a fork or make a
small slice in the side to drain the hot liquid into the cookie sheet
then I drain it before serving or place them on a platter after
draining, this is important to prevent people from burning their mouth
if they are eaten right out of the oven as the mushrooms contain a lot
of water and bacon will release a lot of fat.
Out of all the variations I've tried, sausage, seafood etc. these always
go the fastest and there are never any left over at parties, which is my
measure of a good appetizer. So if you make them, hide some from your
guests and refrigerate after baking because they are good reheated
slowly in the microwave the next day :) This recipe is in an
unconventional format cuz its out of my head, next time I make it I'll
try to be more precise in the measurements of the stems etc and post it
in a real recipe format, they sure are good, try em!

[Diva Betsy Ross]

Oh I just throw the stuffing mix out.. we don't actually eat it. I use the mix just to infuse the Big bird. I make bread stuffings separately. But the pineapple is an interesting idea.

[baseballmom]

Yum, Carlo. Bookmarking this thread.

[mcgiver38]

You will enjoy them, the only thing I havent got down yet is getting the dough so thin, I use my whole kitchen table to roll them out but I still dont get them as thin as the store bought ones. I think I need one of those heavy stone rolling pins. They still turn out great, 4 fill a 9x9 pan so have plenty of pans ready! enjoy, Darrell

[carlo3b]

PANELLE
(Sicilian Chickpea Fritters)

              Chickpeas are one of the world's oldest foods and considered a "poor food" by historians, who have dated their use to prehistoric times!
Chickpeas are packed with protein and can be served in a variety of ways, soups to marinated salads.

• 2 1/2 cups (8 ounces) chickpea flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon coarse ground black pepper
• 3 cups water
• 3 tablespoons finely minced fresh parsley or oregano, optional
• 4 to 6 cups vegetable oil

1) In a heavy saucepan or copper pot mix the flour, baking powder, salt, and pepper together off the heat. Slowly stir in the water and blend in with a heavy-duty whisk, being careful to avoid lumps from forming. Stir in the parsley or oregano, if using.
2) Cook the mixture over medium heat, whisking constantly until it thickens and begins to move away from the sides of the pan. Remove the pan from the heat.
3) Using a rubber spatula, divide and spread the mixture thinly among four 9-inch plates, making sure to cover the plate completely to the rim. Set the plates aside to cool for 2 or 3 minutes. Run a butter knife around the outside of each plate. Carefully pull the panelle away from the dish. Stack the panelle on top of each other and cut them in half lengthwise, then into quarters. Cut each quarter in half. There should be 32 panelle.
4) In a deep fryer, heat the vegetable oil to 375ºF. Fry the panelle until they are nicely browned. Drain them on brown paper and serve immediately.

Variation: Another way to form the panelle is to spread the cooked mixture out onto an oiled cookie sheet or cutting board. Let the mixture cool and then cut into rectangles. Or fill an empty tin can with the bottom removed with the mixture and let it cool. Push the mixture out with your hand. Cut the dough into rounds and fry. These are best eaten hot.

Note: To make ahead, form and cut the panelle and freeze them in single layers on a cookie sheet uncooked. When they are frozen, remove the panelle to plastic bags and seal well. Defrost as needed and fry.

          MAKES 32 FRITTERS

[calcowgirl]

Yum Ping!

[carlo3b]

Yummmmmmmm.. Roasted root vegetables.. looks outstanding, can't wait to try them.. Thanks.. :)

[Max Combined]

bump

[Petruchio]

TIP:

If you are going to stuff the turkey before cooking, first line it with a single layer of cheesecloth. Then stuff as normal, and twist the cloth closed. After cooking, just one tug and all the stuffing comes out. No mess, no fuss.

[Jen]

Moompie! What a cool name. Do you drink RC Cola??? hahahaha I notice that you're flying the (old) Georgia flag on your profile! Hello and welcome to FR, neighbor! Where are you, if you don't mind me asking? I'm in Fayette County.

[Jen]

Oooops typo! Should be "Moonpie". Sorry. :(

[carlo3b]

Here is a bonus for your kind words, meant as an encourage you to do it again.. LOLOL

Italian Steak with Pasta Sauce
(Costata Alla Pizzaiola)

•  2 lb T bone, delmonico or shell steak
•  1 tb olive oil
•  2 med. garlic cloves, minced
•  1 tb butter
•  3/4 c  tomatoes, peeled, chopped
•  1/4 ts oregano
•  2 tb parsley, chopped
•  1 salt/pepper

1) Trim any visible fat from steak.
2) Gently saute' garlic, butter, tomatoes, and oregano over medium heat fir 10 minutes. Remove from pan but keep warm.
3) Add olive oil and steak to pan. brown steak over high heat for 3 minutes on each side. Return tomato mixture to pan with steak. Cook over low heat for 5-10 minutes until steak is cooked to your liking.
4) Sprinkle with parsley, salt, and pepper.
 

[VRWCer]

Here's a slightly different way to season your turkey:

I put the turkey in a deep pan, with a couple of inches of water in it. I do the stuffing in a separate pan by itself, and instead, I stuff the turkey cavity with chunks of onion, cloves of garlic, and sprigs of fresh herbs (rosemary, thyme, etc., you can buy them in packets in the produce section of the supermarket). The turkey stays very, very moist (it gets steamed while roasting), and the vapors of the herbs, onions, and garlic seep all through the meat. The smell, too, of the spices cooking just fills the house and drives everyone crazy till dinner time!

Love this thread! Keep those recipes comin', FReepers!

[ConservativeMan55]

bttt

[4Godsoloved..Hegave]

Bump for a great Thanksgiving get together for all here on
Free Republic!!!