Another of those dreaded Thanksgiving Recipe Threads

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

[alwaysconservative]

Bump for later reading, and savoring!

[tiamat]

Thank you for the thread, Carlo!

Have a wonderful time on your cruise!

[AppyPappy]

My favorite thread every year. Slainte.

[skinkinthegrass]

...after reading this thread, I'm going the FOOD CHANNEL. :))

[dansangel]

OMG - I can feel my waistline growing already ((((((Carlo))))))

You ***ROCK***!

[anniegetyourgun]

Something tells me I should not try this at home.....

[NavyCanDo]

My Dad use to call this one my "wife catcher". It worked.


Pumpkin Cheescake

• 1 3/4 cups graham cracker crumbs
• 1/4 cup finely ground pecans
• 1 tb light brown sugar
• 1 tb ground cinnamon
• 8 tb (1 stick) unsalted butter, melted
• three 8 oz. packages of cream cheese at room temperature
• 1 1/2 cups sugar
• 2 tb cornstarch
• 1 tsp pure vanilla extract
• 1/2 tsp freshly grated nutmeg
• 2 large eggs
• 2 large egg yolks
• one 15 oz. can of pumpkin puree
• 1/4 cup heavy cream
Preheat the oven to 350 F.
Combine the cracker crumbs, pecans, brown sugar, and 1/2 tsp of cinnamon into a medium bowl. Mix in the melted butter. Press the mixture firmly into a 9 inch spring form pan.
Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat until just blended. Mix in the pumpkin and cream.
Spread the batter in the pan and place it on a baking sheet. Bake until the center is nearly set, about 60 to 70 minutes. Cool on a wire rack for 15 minutes. Run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on a the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled, at least 4 hours or up to 2 days.

[mombonn]

I LOVE your threads!

Here's a recipe for the BEST pecan pie ever (and I don't ususally like pecan pie!)

Jello Pudding Pecan Pie

1 pkg. Jello Vanilla Pudding (not instant)
1 c. corn syrup
¾ c. evaporated milk
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked 8" pie shell

Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Then add pecans. Pour into pie shell. Bake at 375 until top is firm and just begins to crack - about 40 min. Cool at least 3 hr.

[Poohbah]

More to come.. :) HOW ABOUT YOUR FAVORITE RECIPE?

In order to focus on our core competencies, the Poohbah family unit has outsourced preparation of Thanksgiving Dinner to Ralph's.

[clyde260]

Artichoke Dip

Now don't be put off at the name. This is a really good appetizer. You can serve it hot or cold, and can dip anything into it - chips, raw veggies, crackers...

1 Med. Onion, roughly chopped

1 Cup Mayonaise

1 Grated Parmesan Cheese

1 Can Artichoke Hearts in Water, roughly chopped

Put all ingredients into a blender on high until mixture is smooth. Pour into a 9" pie plate, and bake @350 deg. for 30 min. or until top is golden brown.

[Pukin Dog]

Thank you very much. It is likely that I will be working during the holidays this year. I appreciate you and all the other FReepers who have extended an invitation. Just shows what kind of people hang out here.

[aruanan]

Okay, I'll add my recipe for pecan pie. I don't remember my recipe for the pie crust off the top of my head. Just keep everything really, really cold, cut in the shortening, mix with a little ice water only until it's all just mixed, then sprinkle the pea-sized dough into the bottom of a 9in fluted torte pan with a removable bottom and press it into a thin layer of crust. The rest of the pie dough can be rolled out into thin strips that can be used to build the side in overlapping layers, leaving an uneven edge around the top (it looks better when done than a knife-sharp edge).

Use the recipe for pecan pie on the Karo Syrup bottle with these changes: multiply everything but the pecans by 1.5 but subtract one third cup of the syrup and add one third cup of Coco Lopez; add a cup of shredded coconut; USE REAL BUTTER; use at least twice the number of pecans--DO NOT USE PECAN PIECES RIGHT OUT OF THE BAG OR IT'LL TASTE BITTER. Use only pecan halves. Go through each and every pecan half and examine it to make sure that it is not withered, black, or spotted. Make sure you get all the little pieces of shell and nut matrix out of the grooves. A new toothbrush is particularly effective for this.

Bake at 350F for about 40 minutes and then check it. At the end (it could take 50 minutes) only the very center should have a little give. Let it cool for a while and then remove it from the pan. Let it cool enough until you can put it into the freezer. EAT IT FROZEN. This way provides an evolving taste and texture that you'll miss if you heat it up. I once gave some to a researcher here and told her to do this. She told me later she had heated it. I gave her some more and told her to eat it frozen and see if it wasn't better that way. She told me that it was.

[A Citizen Reporter]

mark

[chuknospam]

bump for later

[GreenAccord]

<repeat> bump for later</repeat>

[kimchi lover]

Here is Alice Waters' brine recipe:
The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.


2-1/2 gallons cold water
2 cups kosher salt
1 cup brown(white is OK) sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries, crushed



Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.

Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.

Refrigerate poultry in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
When ready to roast, remove turkey from brine and rinse thouroughly. No need to salt the cavity of the turkey because it has already been salted with the brine.
Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper.
Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
This makes the juciest, yummiest turkey imaginable.

[Taffini]

bump for thanksgiving

[spectre]

Oh Carlo..I recall last year my very Big Turkey was totally thawed about 4 or 5 days before Thanksgiving. I was horrified.

You calmed me down, and suggested to pack that "bad boy" in ice and assured me it would be alright to eat.

I did and It was, dear Carlo, the most JUICY and best Turkey we ever cooked. THANK YOU again, oh great one! sw

[BushCountry]

Bump...

[kevkrom]

Low-Carb Pumpkin Cheesecake

• Nut Crust
  • 1 c. pecans
  • 1 T. Splenda
  • 2 T. butter
  • 1/4 t. ginger
  • 1/4 t. cinnamon
• Filling
  • 24 oz. cream cheese (softened)
  • 5 eggs
  • 1 1/2 c. Splenda
  • 1 c. heavy cream
  • 2 c. pureed pumpkin
  • 1 T. vanilla
  • 1/2 t. cinnamon
  • 1/2 t. netmeg

1. Chop the pecans into crumbs, mix with Splenda, ginger, and cinnamon.
2. Melt the butter, add to nut mixture, and press into the bottom of a 10" springform pan (note: it may take a litle work, but you should be able to get a complete layer)
3. Preheat oven to 325, place a pan of water on the lower rack
4. Beat the cream cheese and vanilla on low speed, adding the eggs one at a time
5. When the cream cheese mixture is smooth, turn off the mixer and add the Splenda; mix gently by hand until the Splenda is thoroughly moistened (unless you want Splenda all over your kitchen -- trust me, I know from experience); add cinamon and nutmeg
6. Return to mixer and blend smooth, then add the pumpkin and cream and mix gently
7. Pour mixture into springform pan (start slowly so as not to disturb the crust) and bake for about 90 minutes

Makes 12 servings at appx. 8 net carbs per serving.