Thanks for the recipes. The stuffing recipe sounds great, I think I'll try it!
This recipe is great for the kids and makes a great topping for that pumpkin pie!
Ingredients:
1 11.5-13 ounce coffee can
1 34.5 ounce coffee can
3/4 cup whole milk
1 cup cream
1/3 cup plus 2 tablespoons sugar
1 teaspoon vanilla
2-3 pounds crushed ice
3/4 cup rock salt
Duct tape
1. Whisk sugar and milk in a bowl until completely dissolved. Stir in cream and vanilla. Pour mixture into smaller coffee can until 75-percent full.
Seal can securely by placing duct tape around edges of lid.
2. Put smaller coffee can into larger can. Place a one to two-inch layer of crushed ice in the bottom of larger coffee can, then add about 1/4 cup of salt. Continue to alternate layers of ice and salt until you reach the top of the larger can. Seal the larger can securely by placing duct tape around edges of lid.
3. Roll, or kick, the can back and forth for 10 minutes.
4. After 10 minutes check on the ice cream mixture. If it's not frozen enough, scrape down the sides and reseal. If necessary, drain water out of larger can, and add ice and salt as necessary to refill can. Reseal and roll can for another five minutes or so.
5. Once mixture has the consistency of soft serve, scoop out of can and enjoy. If a firmer consistency is desired, ripen in freezer for two hours before eating
Are you by chance Calorie Commando from Food Network?
I have made perfect, delicious turkeys for years now with Melinda Lee's brining and roasting recipe. Look in her archive section under turkey on her website. www.melindalee.com She is an excellent food radio host here in L.A. You need to have your turkey thawed a few days in advance to do the full 24 hours of brining and then another 24 of letting it dry (both in the fridge). I promise you the BEST turkey.
Snowy Mashed Potaters
Boil a bunch of white potatoes, peeled.
Mash em up with plenty of real butter, salt pepper
Mix in some milk, sour cream, chives, garlic all to taste.
Put into oven proof baking dish
put pretty swirly designs on top with pats of butter
Put some cheddar cheeze grated, on top
Bake in oven, HOT, until cheeze is melted and all goooey and brownish.
Eat with gravy, giblet or drippins' as you desire.
Mmmmmmmm, good eats.
carlo3b, my friend, I have missed your wonderful posts of late and have often thought of you. Hope all is well with you.
The sweet-spicy-tangy sauce with plump raisins is like a spicy caponata; it makes a marvelous part of an antipasto or Mediterranean meze. For added texture I sometimes sprinkle it with toasted slivered almonds or pine nuts.
--1 pound pumpkin, peeled and cut into 1/4-inch-thick slices
--3 tablespoons extra virgin olive oil
--Pinch sugar
-- 1/8 teaspoon cinnamon
-- 1/8 teaspoon allspice
--2 garlic cloves, chopped
--1 1/2 cups diced tomatoes (if using canned, include the juices; if using fresh, add 1/2 cup tomato sauce)
--3 tablespoons raisins
--1 tablespoon sugar
-- 1/2 teaspoon paprika
--2 tablespoons red wine vinegar
--Salt and cayenne pepper to taste
INSTRUCTIONS: Using a large frying pan and working in batches, lightly brown the pumpkin slices in 2 tablespoons of the olive oil, sprinkling with a pinch of sugar, cinnamon and allspice toward the end of the browning. Remove the pumpkin to a plate.
Into the hot pan toss the remaining oil and garlic and cook a moment or two -- just until fragrant, do not let brown. Then quickly add the tomatoes, raisins, sugar, paprika and vinegar; simmer a few minutes to reduce the tomatoes to a thick sauce. Return the pumpkin to the pan. Season with salt and cayenne pepper, balance the sugar and vinegar, and serve either warm or at cool room temperature. Serves 4 to 6 as part of an appetizer tray.
I caught the tail end of a conversation on my local talk radio station. They were talking about using Vernor's Ginger Ale on the turkey, but didn't hear the whole thing. Know anything about that recipe?
please remove me from your ping list carlo
bttt
Green bean casserole Thanksgiving bump!
Our favorite holiday fare:
Harvest Potatoes
32 oz hash brown potatoes, thawed
1 cn cream of chicken soup
8 oz sour cream
8 oz American cheese, shredded*
1/2 c margarine, melted
1 1/2 t salt
1 med onion,diced
2 c corn flakes, crushed
1/4 c margarine, melted
Combine all ingredients except topping in a greased 13"x9" pyrex baking dish.
Combine cornflakes & margarine; top potato mixture with cornflake mixture.
Bake at 350° for 45 minutes.
*can substitute shredded Cheddar/American cheese for American cheese.
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Sour Cream Rolls (ABM)
1/3 cup warm water +1 tsp. lemon juice
2 eggs
1/2 cup sour cream
1/4 cup butter, melted
1/2 tsp salt
2-3 tbsp. potato flakes
2 Tbl sugar
3 cups bread flour
1 1/2 tsp instant yeast
Put all ingredients in breadmaker as directed.
Select dough cycle.
I let it rise 1 1/2 hours; punch down.
Divide into balls and brush with milk and some type of seeds if you like.
Can bake them in muffin tins like I do or put them on a cookie sheet.
Bake at 400 degrees 12 to 15 minutes.
MY NOTES: Use dough cycle. Grease 12 muffin cups.
Roll dough into 12 small balls & place in muffin cups
Cover with sprayed plastic wrap.
Rise 30-45 minutes.
Brush tops with milk/water glaze & sprinkle with sesame seeds.
Bake 12 minutes.
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No Peek Rolls
18 frozen dinner rolls
1/2 cup melted butter
3/4 cup packed brown sugar
3 pkg butterscotch pudding & pie filling NOT instant
1/4 cup chopped pecans
Place rolls into greased 9"x13" pan.
Blend butter & brown sugar in bowl; spoon over rolls.
Sprinkle pudding mix over rolls; sprinkle with pecans.
Place in cold oven before going to bed.
The next day, bake at 350° for 20 minutes.
Let sit in pan 10 minutes before serving so that the syrup has time to firm up and stick to buns.
Invert into waxed paper.
SOURCE: Recipe Hall of Fame - Quick & Easy Cookbook, pg. 48 - Laurels to the Cook (Pennsylvania)
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Bump to me.
The first recorded Christian thanksgiving in America occurred in Texas on May 23, 1541 when Spanish explorer, Francisco Vasquez de Coronado, and his men held a service of thanksgiving after finding food, water, and pasture for their animals in the Panhandle.
This is a good recipe:
GRAPE SALAD
2 1/2 lbs. red seedless grapes
2 1/2 lbs. white seedless grapes
Cream:
1 8 oz. cream cheese
1 c. sugar
1 8 oz. sour cream
1 c. chopped toasted pecans
1/2 c. brown sugar, on top of last layer
Wash, drain and dry grapes. Make a cream mixture and add 1/2 to red grapes and 1/2 to white grapes. Layer each mixture in casserole or bowl starting with white grapes and ending with red grapes. Sprinkle with brown sugar. Top with 1 c. chopped pecans. Chill well before serving.
Non traditional - but does anyone have a good chili recipe?
I'm off all next week and will be spending a lot of time with my Mama getting ready and learning.
Mmmmmmmmmmm, these recipes all sound so good.
Anybody have a good receipe for fishhead curry?