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Annual Thanksgiving Recipe thread
11/18/2011 | me

Posted on 11/18/2011 3:46:19 PM PST by tsmith130

Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes. I think this is the 3rd or 4th annual thread.

Take one and/or leave one. ;o)


TOPICS: Miscellaneous
KEYWORDS: chat; cooking; food; recipes; thanksgivingrecipes; vanity
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To: magslinger
It's from Food Network.

(Family Fresh Green Bean Casserole)

61 posted on 11/18/2011 4:49:38 PM PST by tsmith130
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To: pugmama; Inspectorette

I’ve brined frozen (thawed) turkeys many times.


62 posted on 11/18/2011 4:51:42 PM PST by tsmith130
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To: blackdog

Sweet Potato Biscuits

1 medium – large sweet potato,
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces
1/3 cup buttermilk

Peel and dice the sweet potato. Place in a saucepan and cover with water. Bring to a boil and cook the potato until tender. Drain the water and mash the potato into a puree. (you should end up with about ¾ – 1 cup) Place the puree in a refrigerator for at least and hour until chilled.

Preheat oven to 425 degrees

In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Cut in butter and knead until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato purée and buttermilk; stir quickly into flour mixture until just combined.

Pour out the dough onto a lightly floured surface and knead very gently until dough comes together but is still slightly lumpy. (If dough is too sticky, you can add a little extra flour.) Roll the dough out to 1-inch thickness. Using a biscuit cutter or a glass, but out the biscuits and place on a greased baking sheet. Gather together scraps, and repeat to cut out more biscuits. Arrange biscuits snugly in pan (to help them stay upright) and brush with melted butter. Bake until golden, 20 to 24 minutes.


63 posted on 11/18/2011 4:52:35 PM PST by kcvl
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To: tsmith130

We will brine the turkey in fresh apple cider, peppercorns, cayenne, salt, onion powder. Finally, we will take down the Maker’s Mark, salute the turkey with one jigger and drink to it’s apperance and tasteness on our table.


64 posted on 11/18/2011 4:52:46 PM PST by alarm rider (I took the pledge, I will never vote for another RINO, not now, not ever.)
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To: tsmith130; carlo3b

Will Carlo the Master Chef be posting this year???


65 posted on 11/18/2011 4:53:52 PM PST by tubebender (I always wanted to be somebody, but now I realize I should have been more specific.)
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To: South40

I was thinking of getting off the train wearing a Harpo Marx mask. Somebody said that wasn’t a good way to start off the holiday.


66 posted on 11/18/2011 4:54:56 PM PST by firebrand (It's almost too late.)
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To: VermiciousKnid

Whachoo callin “peas,” Honey?


67 posted on 11/18/2011 4:55:30 PM PST by olrtex
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To: Cowgirl of Justice

Best biscuit I ever ate: at Tasty & Sons in Portland, Oregon.


68 posted on 11/18/2011 4:57:24 PM PST by firebrand (It's almost too late.)
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To: tsmith130

I’ll never forget Tyler Florence the time he was talking about this fantastic cranberry sauce mold his mom makes. He said “I don’t know HOW she does it - it’s amazing! When she unmolds it, it comes out shaped like a can!” LOL!


69 posted on 11/18/2011 4:58:12 PM PST by Inspectorette
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To: Tijeras_Slim

We use HMX in our TexMex..... But you already knew that....:o)


70 posted on 11/18/2011 5:05:10 PM PST by Squantos (Be polite. Be professional. But have a plan to kill everyone you meet)
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To: pugmama
Thanks very much, Pugmama - that looks like it would work nicely!

Lamh Foistenach Abu!
71 posted on 11/18/2011 5:08:38 PM PST by ConorMacNessa (HM/2 USN, 3/5 Marines RVN 1969 - St. Michael the Archangel defend us in Battle!)
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To: HiTech RedNeck

That was on the documentary too!!! It was at a breakfast restaurant in Nashville, TN and they dropped a huge blob of drop biscuit dough on a cookie sheet and used a scraper to cut it into squares. If you can see that documentary, I think you would enjoy it. There was alot of history in it about the South.

Check out the Flying Biscuit Cafe biscuits. They rise to almost 6 inches sometimes. yummmmmmmmm!!!!!!!


72 posted on 11/18/2011 5:09:33 PM PST by Cowgirl of Justice
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To: tsmith130

Cheese Ball

Everyone always loves this. Of course it is the first thing they see when they arrive hungry. You have to use Vidalia onions or something VERY close to it—so sweet you can almost eat them raw. Looking for the family sausage stuffing recipe.

16 ounces cream cheese, at room temperature
8-ounce can crushed pineapple, drained
1/4 cup finely chopped Vidalia onion
1/4 cup finely chopped green pepper
1/4 to 1/2 teaspoon Season All
1 and 1/2 cups chopped pecans

Mix all except 1/2 cup chopped pecans. Chill before forming into ball. Roll in the 1/2 cup nuts.


73 posted on 11/18/2011 5:09:39 PM PST by firebrand (It's almost too late.)
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To: momtothree
Hi Momofthree - I'm a novice with stuffing and need fairly detailed instructions.

Lamh Foistenach Abu!
74 posted on 11/18/2011 5:10:24 PM PST by ConorMacNessa (HM/2 USN, 3/5 Marines RVN 1969 - St. Michael the Archangel defend us in Battle!)
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To: tsmith130
I haven't tried this recipe yet, but might give it a shot this year.

Cinnamon Apple Cranberry Sauce

Ingredients

* 2 cups cranberry juice
* 1 (6-ounce) bag sweetened dried cranberries
* 1 cinnamon stick, broken in half
* 1 cup sugar
* 2 Gala apples, peeled, cored and diced
* 2 teaspoons corn starch

Directions

In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.

Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.

Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

(It's from Food Network)

75 posted on 11/18/2011 5:10:53 PM PST by tsmith130
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To: blackdog
Do you mean Cope's Dried Sweet Corn?

Scroll down the page to Baked Corn Casserole. It's basically corn custard, which is what corn pudding is.

I haven't tried it but I heard about it on another forum.

76 posted on 11/18/2011 5:11:47 PM PST by magslinger (Who cares if they are"electable" if they are going to govern like Democrats? -noprogs)
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Comment #77 Removed by Moderator

To: HiTech RedNeck

Doubt it is in the state liquor stores in Utah. Maybe in AZ.

78 posted on 11/18/2011 5:12:38 PM PST by Utah Binger (Southern Utah where INVITED Freepers will meet again next summer. Jim Robinson Too)
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To: kcvl

I love corn pudding...that recipe sounds amazing...


79 posted on 11/18/2011 5:12:58 PM PST by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
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To: tsmith130

ping


80 posted on 11/18/2011 5:14:01 PM PST by perchprism (To those about to revolt, we salute you.)
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