Posted on 11/11/2004 8:00:23 PM PST by carlo3b
Bump for later reading. Very interesting already.
Roast turkey, no
Wild turkey, yes
Or is that sacrilege?
bttt
Are we going to eat it or take a picture of it?
Bumping it again.
Remember though... this thread is a year old so people may not respond to you.
Post more recipes people! Thanksgiving pig-out approaches!
Wahoo! Carlo thread bump!
What an excellent and delightful post, carlo!! Thank you!
Gobble, gobble, bump!
Hot Mulled Crockpot Punch
1 1/2 quarts cranberry juice
2 quarts apple juice
1/2 cup brown sugar
1/2 teaspoon salt
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1. Pour cranberry and apple juices into crockpot.
2. Add brown sugar and salt.
3. Stir until dissolved.
4. Tie cinnamon sticks and cloves in cheeseclothe or put them in a teaball and add to crockpot.
5. Heat on low for 2 hours.
6. Remove cinnamon and cloves.
7. Serve hot.
Cranberry Relish
1 lb cranberries (chopped finely)
1 orange (seeded and chopped finely with the peel on)
1 apple (seeded and chopped finely with peel on)
1 (16 ounce) can pineapples (crushed)
1 cup pecan pieces
3/4-1 cup sugar (to taste)
1. Blend first five ingredient.
2. Add sugar to taste.
3. Mix well and refrigerate overnight.
Icebox Rolls
5 cups flour
2 cups buttermilk
1 (1/4 ounce) package dry yeast
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons shortening
1. Sift together into a bowl the flour,baking powder,baking soda,salt and sugar.
2. Work in shortening.
3. Dissolve yeast in warm buttermilk and work into dough.
4. Place dough into a large greased bowl and rub butter lightly over the top of dough.
5. Cover with a damp cloth and store in the refrigerator.
6. Shape out rolls and place on a greased baking sheet.
7. Let rise 1 1/2 hours.
8. Bake for 10 minutes in at 350 degrees.
Broccoli & Cream Cheese Casserole
2 (10 ounce) packages frozen broccoli spears
1 (8 ounce) package cream cheese, softened at room temperature
1 (1 ounce) envelope lipton dry onion soup mix
1 (8 ounce) container sour cream
1 tablespoon minced garlic
1 (8 ounce) can sliced water chestnuts, drained
2 cups grated sharp cheddar cheese
18 Ritz crackers, crushed (1/2 sleeve)
4 tablespoons butter, melted
black pepper
white pepper
onion powder
cayenne pepper
1. Cook broccoli according to package directions until tender then drain well.
2. Combine the cream cheese, sour cream, minced garlic and soup mix.
3. Fold in water chestnuts and add seasonings to taste.
4. Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
5. Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
6. Combine ritz crackers with melted butter.
7. Top with grated cheddar cheese then top with crushed cracker mixture.
8. Bake at 350 for 30 minutes or until topping is golden brown.
Ultimate Turtle Cheesecake
2 cups Oreo cookie crumbs
6 tablespoons butter or margarine, melted
1 (14 ounce) bag Kraft caramels
1/2 cup milk
1 cup planters chopped pecans
3 (8 ounce) packages Philadelphia Cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla
3 eggs
2 (1 ounce) baker's semi-sweet chocolate baking squares
Mix crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour 1/2 of the caramel mixture into crust. Refrigerate 10 minutes. Set remaining caramel mixture aside for later use.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
Bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
Top with remaining caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.
read later
That Cranberry Relish sounds interesting.
I'll give it a try and see how it is received.
Actually it all sounds good. My mouth is watering LOL.
That Crockpot Punch sounds like non-alcoholic Gluwein (or however it's spelled).
Which reminds me, anybody have a recipe for Gluwein? Anybody know what that is? If you've been in Germany during the holiday, you may be familiar with it.
Spinach-Pecan Nuggets
2 (8-10 ounce) packages frozen chopped spinach, thawed & very well-drained
1 cup grated parmesan cheese
6 eggs
2 cups herb stuffing mix, seasoned & partly crushed
3/4 cup butter, room temperature
2 diced onions
1/4 teaspoon celery salt
1/2 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups chopped pecans
olive oil, to grease cookie sheet or aluminum foil
1. Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
2. Mix spinach, cheese, eggs & stuffing. Add butter, onion, seasonings & pecans and mix thoroughly. Shape into quarter-sized balls. Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes. (In my oven, when baking the entire batch of nuggets, it took longer--about 32 minutes--to get them done to the degree I wanted, with some small spots of browning on the nuggets.) Serve hot.
3. Can prepare ahead & freeze after baking. To reheat, take out of freezer & heat 20 minutes at 350 degrees F.
Pumpkin Pound Cake
1 (18 ounce) package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 (15 ounce) can pumpkin
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup chopped nuts (optional)
1. Mix batter using ingredients in the order given.
2. Beat for 3 minutes.
3. Pour into greased tube pan.
4. Bake 1 hour at 350 degrees.
Carmel Corn
2 cups brown sugar
1 cup butter or margarine
1/2 cup corn syrup
6 quarts popped corn (sift out unpopped kernels)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon butter flavoring
peanuts or pecans or walnuts or cashews
1. In large saucepan,boil sugar,butter,syrup and salt for 5 minutes.
2. Remove from heat.
3. Add soda and flavoring.
4. Stir well.
5. Pour over popcorn and nuts.
6. Spread on cookie sheet.
7. Bake 200 degrees for 1 hour.
8. Stirring at 15 minute intervals.
9. Remove from oven.
10. Cool until solidfy.
11. Store in covered container to keep crisp.
Peanut Butter Cookies
1/2 cup vegetable shortening
1/2 cup butter or margarine, softened
1 cup super chunky peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dry roasted peanuts, very coarsely chopped
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
3. In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
4. Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.
Chocolate Cookie Bars
1 3/4 cups flour
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 cup butter or margarine
2 (12 ounce) bags semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
3/4 cup nuts, chopped
1 teaspoon vanilla
1 (12 ounce) bag milk chocolate chips
Combine Flour,Sugar,Cocoa,and Butter. Use two knives or pastry blender. Mixture will be crumbley. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes.
FILLING:.
In saucepan combine both pkgs of semi-sweet Choc Chips,Vanilla, Milk,and Nuts if using. Stir until well melted. Pour over prepared crust.
TOPPING:.
Sprinkle Milk Chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at least 10 minutes. Cut into bars.
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Don't stop
Best recipe for men: Wake wife. Invite other wives. Get out of Kitchen. Stay out.
In the real world, I like to cook ;-)
Gluwein
Ingredients:
4 qts. dry red wine (such as zinfandel, pinot, burgundy, etc.)
1 qt. dry white wine
1 pt. Marc (or heavy brandy)
1 c. white sugar (more to taste)
6 sticks cinnamon
12 whole cloves
1/8 tsp. allspice
1/8 tsp. mace
2 oranges
1 lemon
Directions:
Mix wines into a 3 gallon pot (or larger) and begin gentle heating. As it begins to warm, add sugar and spices. Stir until sugar is dissolved. Add Marc (or brandy) and all remaining wine. Heat thoroughly but do not allow to boil! Add thinly sliced lemon and 1 orange and allow mix to steep for about 1 hour over low heat. Add more sugar during this time if desired, but do it slowly and ensure it dissolves. Serve hot and garnish with orange slices. A stick cinnamon could also be used. Serve about 12-15.
Gluwein
1 bottle red wine
4 whole cloves
1 cinnamon stick
1/2-1 lemon, rind of
1/4 cup sugar, to taste
1. Pour wine and sugar into deep pot and heat until just before boiling.
2. Do not boil
3. Wrap Cinnamon, Lemon Peel and cloves in Cheesecloth and tie off tightly.
4. Add to wine and sugar mixture and simmer for about 15 minutes.
5. Serve immediately in coffee or tea mugs.
Cheese Log
8 ounces feta cheese, crumbled
4 ounces cream cheese, softened
2 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/2 teaspoon dried Mediterranean oregano, crumbled
1/8-1/4 teaspoon cayenne pepper (depending on your taste)
1/4 cup chopped kalamata olives
1/4 cup chopped sun-dried tomatoes
Garnish
1/2 cup chopped walnuts, toasted
1/4 cup minced fresh parsley
1. Mix feta, cream cheese and oil with a mixer on medium speed until well-blended. Add remaining ingredients and mix well.
2. Shape into a 10-inch-long log (mixture will be soft).
3. Combine walnuts and parsley and roll cheese log in this mixture, pressing slightly to get the walnuts and parsley to stick to the sides of the log.
4. Wrap in plastic wrap and refrigerate for atleast 5 hourse before serving to allow flavours to blend.
5. Remove plastic wrap and lay log on an attractive serving platter lined with parsley. Serve with assorted crackers and toasted baguette slices.
I like to cook, too, and usually do everyday, but when she gets into her mind that she wants to cook for me and company, we get out and stay out.
Thanksgiving Carrot Mold
1 cup shortening
2/3 cup brown sugar
1 egg
1 tablespoon orange juice
1 1/2 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups fresh carrots, grated fine
1. Cream shortening and brown sugar with an electric mixer in a large bowl.
2. Add the egg and orange juice.
3. Sift in flour.
4. Add all other ingredients and mix.
5. Pour into greased, 4 cup, ring shaped mold.
6. Chill at least 5 hours before baking.
7. Bake at 350 degrees F. for 1 hour.
Stuffed Mushrooms
20 medium stuffing mushrooms
1 cup butter (margarine is ok)
1 small onion
1 stalk celery
3/4 cup Italian seasoned breadcrumbs (more or less)
2 teaspoons of grated parmesan cheese or romano cheese (more or less)
1. Do not wash mushrooms.
2. Wipe clean with paper towel.
3. Pull out stems
4. Place Buttons in shallow baking pan.
5. Stuffing:.
6. Finely dice celery and onion.
7. In a 10in. fry pan, melt butter
8. Saute onions and celery until translucent.
9. Turn off heat.
10. Add bread crumbs and grated cheese until consistency of stuffing.
11. After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).
Thanksgiving Fried Cornbread Dressing
1 lb mild ground sausage
2 diced onions
2 cups sliced celery
1 lb sliced fresh mushrooms
4 cans Swanson chicken broth
2-3 teaspoons sage
salt & pepper (optional)
5 packets cornbread mix (each packet enough for 6 servings of cornbread)
3/4-2 cup butter or margarine
Preheat oven to 425 for cornbread.
Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups milk and 1 egg per package of mix.) (Cornbread can be baked ahead the night before).
When done, use a knife and score through the cornbread to make very small cubes.
(You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
Brown sausage in dutch oven.
Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
Saute til sausage is done and onion is translucent.
Add about 3 cups of cornbread and sage.
Let brown a bit.
Add rest of cornbread and stir well.
Turn dressing from dutch oven into the roaster pan.
Drizzle with chicken broth til nice and moist (personal taste).
Bake at 350 for about an hour or until golden brown.
This makes enough for 24 to 30 servings depending on appetites.
Freezes well.
Sweet Potato Souffle
4 lbs sweet potatoes, unpeeled,cut into pieces
water, as needed
1/2 cup unsalted butter, cut into pieces,at room temperature
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup chopped pecans
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon cinnamon
1. Preheat oven to 350°F.
2. Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
3. Cover potatoes with enough cold water to over them by 1" in a large pot.
4. Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
5. Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
6. Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
7. Put half of the mixture into each of the two souffle dishes.
8. Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
9. Bake, uncovered, for 1 hour.
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