Another of those dreaded Thanksgiving Recipe Threads

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

[ladyinred]

I had never seen the TS recipe site, so thanks! The CheeseCake Factory is one of the best places in the universe! The cheesecakes are to die for , and the food is just out of this world. Love it !

[MHGinTN]

1. Open Corona bottle.

2. Squeeze in lime juice liberally.

3. Sprinkle in table salt.

4. Plug bottle with index finger and invert the bottle.

5. Turn bottle upright, remove finger fast and cover opening of bottle with mouth.

6. Sip along until bottle is empty.

Repeat steps 1 thru 6 as needed

[varina davis]

The very best cabbage recipe is called Older Than Dirt Stew: 1 medium to large head of cabbage, cut in wedges; 3 or 4 onions, cut in wedges, 1/2 to 1 pound salt pork, cut in chunks, 2 cans stewed tomatoes, cayanne pepper to taste (we like it pretty spicy), salt, pepper, dash of garlic powder.

Brown salt pork in Dutch oven and do not drain. Add cabbage wedges and simmer until cabbage is boiled down (Don't add water). Add onion and do the same. Add tomatoes and seasonings and simmer until it all looks a bit like slush. Absolutely delicious! Cornbread is a great go-along. Very good at campfires at re-enactments of the War Between the States -- or in your own kitchen.

[JockoManning]

TopSecretRecipe has lots of interesting info, and you're welcome.

[carlo3b]

Our Christmas Cutout Cookie

This is a wonderfully easy cookie to make and quick!
I have included my favorate icing because it needs a little additional flavor to enhance and decorate.

• 1 cup shortening (or for a bit more flavor, 1/2 butter, and 1/2 shortening)
• 1 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (180 degrees C).
Cream sugar and shortening together. Add eggs and dry ingredients. Add the milk last.
No need to chill this dough, simply roll out to 1/4 inch thickness, keep a bit of extra flour available for dusting, as the dough tends to get a bit sticky. Just  roll out, cut out, and bake 10-12 minutes.
Yield: 2 dozen.
___________________________________________________________________________________________________________________________ BUTTERCREAM FROSTING

• 1 lb. confectioners' sugar
• 1/2 c. butter, softened
• 1 tsp. vanilla extract
• 3 tbsp. milk
• Food coloring (optional)

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.

Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.

[mystery-ak]

Thanks for the recipe....I lost all my Christmas cookie recipes when I had the kitchen remodeled...I managed to get most of them back through family members......btw..never put something *away*....you'll never find it again...LOL

[RandallFlagg]

Stomach-growlin' bump.

[mjtobias]

Thanks.

I worked as a pastry man for eight years and I must have approximately a dozen of those cookies.

Haven't worked in a bakery in about 25 years, though.

Without changing the receipe you gave I would make the following changes:

Lay out the pine nuts on a flat dish or a tray and spoon drop them on the nuts.

To be able to spoon drop the mixture tells me the mixture is too soft. So delete the honey. Actually in all the receipes I have, very little honey was used. Honey is usually added to hasten the browing process. Instead of honey we used a cookie softner called Nulomoline.

Bake them at between 400-425. I'm guessing here in your original recipe the cookies come out too flat and too dry, similar to amaretti. The low temperature allow the mixture to spread out more than usual before it takes a crusty shape.

But, if it works for you, please don't change a thing. :)

[miss marmelstein]

Thanks for the reply - so many months later!!

My question is, though, if you don't spoon drop the mixture - how do you get them on the tray? The cookies usually come out quite soft, by the way, not TOO crunchy. All that paste makes them soft.

[mjtobias]

If the cookies come out fine, disregard everything I've said :) - it has been a long time since I last made them.

To get them on the tray with the pine nuts you could use a pastryman bag with the largest tubing available.

Take care.

[miss marmelstein]

Now that I think about it, the original recipe did call for a pastry bag. I tried it, using a coupler, and as always, the coupler detached from the bag in a really explosive way. Sigh. So I started dropping them.

Thanks for the advice!

[Cindy]

Dear Carlo,

Looking forward to your Thanksgiving 2005 ping.

THANK YOU.

Cindy

[carlo3b]

Yehaaaaaaaaaaaaaa... Indeed, I'm stirring up a cauldron of my special brew just for this holiday season.. Stay tuned to this station.. *<]:)

[carlo3b]

Hey girl, I have started sharpening my pencils for this years thread, and also begun walking an extra mile each day in anticipation of my traditional ravenous appetite that Thanksgiving always brings.. :)

[Rodney King]

I see you are a cooking afficiando. I am with certain types of food, namely beef, but also a few other meats. Anyway, lat year for thanksgiving I made a Turducken, with the traditional cajun recipe. It was great, but do you know of any Turducken recipe that is traditional thanksgiving kinds of seasonings?

[carlo3b]

Turducken     * 3 pounds whole chicken, boned
    * salt and pepper to taste
    * Season to taste, poultry, celery seed, sage..etc.
    * 1 (4 pound) duck, boned
    * 16 pounds turkey, boned

1) Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
2) Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
3) Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
4) With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5) Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy.

Carve and serve

Sausage and Oyster Stuffing

    * 1/2 pound pork sausage
    * 1/2 pound unseasoned dry bread stuffing mix
    * 1 (8 ounce) can oyster pieces, liquid reserved
    * 1 cup chopped celery
    * 1/2 onion, chopped
    * 2 tablespoons butter, melted
    * 3/4 cup turkey broth
    * salt and pepper to taste
    * Creole seasoning to taste

DIRECTIONS:

   1. Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
   2. In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
   3. Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning.

Refrigerate until cold and stuff in turducken.

[Rodney King]

Thanks. What would you reccomend if I leave out the creoloe seasoning? Nothing? Or perhaps a blend of other kind of seasonings?

[carlo3b]

In addition to the salt and pepper.. A select combo of consisting of 1/4 teaspoon of celery seed, 1/2 teaspoon of poultry seasoning, 1/2 tablespoon of sage, and a touch of dry thyme..

[Rodney King]

Awesome, thanks.