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Turkey Breast Cornbread Dressing in Acorn Squash Sweet Corn Pudding Green Beans Yeast Rolls Pecan Pie Pumpkin Pie Cranberry Relish Deviled Eggs ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Corn Pudding Recipe 6 ears sweet corn 1/2 cup milk 1/2 cup heavy cream 1/2 cup white cheddar cheese, shredded 1/2 teaspoon cayenne pepper 2 eggs, beaten Salt and freshly ground black pepper Directions Preheat oven to 350 degrees F. Grease casserole dish. Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve. Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn. Pour into casserole dish and bake for 35 minutes or until set. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cornbread Dressing in Acorn Squash 2 tablespoons butter 1 cup onion, chopped 1 cup celery, chopped 2 cups chicken broth (may need more or less) 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/4 teaspoon black pepper, to taste 6 slices stale bread, cubed 4 cups cornbread, crumbled 2 whole eggs, beaten 4 small acorn squash 4 tablespoons butter, melted Preheat oven to 400°F. In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally. Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute. In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together. Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.). Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish. Generously brush insides of squash with melted butter. Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter. Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top. |
for those of us that dont feel like cooking...
http://www.mcphee.com/shop/product_i...63835_zoom.jpg |
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danggggg woman--I'm comin to your house for supper... can I? purdy please??? yummy!! :drool: won't do much here this year since Damon is working doubles till midnight for all of the holidays, my mama isn't doing nothing this season so it's silly to just cook like I love to cook if I'm the only one it matters to yanno? althoooouuuggghhh..... I could try and talk mama into making me some of her fudge- to make me feel better- jus sayin! hmm- off to ponder that. :byebye: |
Come to your other home
we love ya! Quote:
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I will be working
The cafeteria at work will be closed So it will be something frozen in the micro :canadian: The fam who won't cook anyway will opt to have frozen cuz well they like frozen food over fresh lol :fastdraq: |
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I haz invite to turkey day in my new state
If asked, I will help cook or bake anything, I'm good in a kitchen Here's a Pumpkin Cheesecake recipe, thanks to Kraft http://www.kraftrecipes.com/recipes/...0101116-_-1028 And more Thanksgiving recipes from Food & Wine Magazine http://www.foodandwine.com/slideshow...xid=DISH111110 |
Oh and for those that like real easy recipes
Here's a few from Bisquick for the holidays http://www.bettycrocker.com/recipes/..._BQ_11_11_2010 http://www.bettycrocker.com/recipes/..._BQ_11_11_2010 http://www.bettycrocker.com/recipes/..._BQ_11_11_2010 http://www.bettycrocker.com/recipes/..._BQ_11_11_2010 http://www.bettycrocker.com/recipes/..._BQ_11_11_2010 |
Last one for the night
Here's a twist (pun intended) on a Jewish bread for the holiday Pumpkin Challah Adapted slightly from A Blessing of Bread by Maggie Glezer Makes 2 loaves. 1 package (7g) yeast 2/3 cup warm water 1/2 teaspoons ground cinnamon 1/2 teaspoons ground cardamom 3 3/4 cups unbleached white flour (you can substitute up to 1 3/4 cup with whole wheat flour) 1/3 cup sugar 1/2 cup pumpkin puree (homemade or canned) 1/4 cup canola oil 1 egg (+ 1 egg for glaze) 1 1/2 teaspoons salt Cornmeal (optional) Sprinkle yeast into a small bowl and pour the warm water on it. Let stand for 10 minutes, then stir to dissolve. Mix flour, cinnamon, and cardamom in a large bowl. Make a well in the center and pour in yeast/water mixture. Using a wooden spoon, incorporate some of the flour into the water--just enough to form a soft paste. (Don't try to completely incorporate--there should be quite a bit of dry flour left at this point.) Cover bowl with a towel and leave until frothy and risen, about 20 minutes. In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and salt. Add to the risen flour mixture and combine thoroughly. Turn dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is pliable. (If it's too wet, keep adding flour in small amounts.) Let dough rest 2-3 minutes. Meanwhile, lightly oil the bowl, put the dough in it and re-cover with the towel. Let dough rise in a warm place until it has tripled in size, 2-3 hours. Punch down dough, knead it a bit more, and cut it into two equal pieces. Cut each of the two pieces into three equal pieces (You should have 6 total pieces at this point). Roll each piece into a straight rope. Braid three ropes together and repeat so that you end up with two braided loaves. Sprinkle baking sheets with a little cornmeal, or line them with parchment paper. Place loaves on the sheets, cover, and let rise until doubled in size, about 40 minutes. Glaze loaves with extra beaten egg. Bake at 350° F for about 20 minutes, or until golden brown. |
We hit a bad patch at the end of last month and there was a turkey still in the freezer from last spring, so into the oven it went; I made dressing and all... it was a 21 pounder which means we ate turkey for three weeks. :| (Edited to add---a considerable amount of that turkey made dog treats, lol.... but still.... three weeks...)
Thanksgiving :sunglass: will be ham. Well, it'll be ham at our place anyhow. Our neighbors (chosen family) are doing turkey. I've been requested to bring Sweet Tater Casserole again this year. Sweet taters have gone on sale (finally!) for 47 cents a pound so I'll make it from fresh Georgia Reds. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cath's Sweet Tater Casserole 4 cups cooked mashed sweet potatoes 1 1/2 cups sugar 4 large eggs 1/2 cup heavy cream 1 tsp vanilla 1 Tbsp cinnamon 2 tsp pumpkin pie spice pinch of cardamom pinch of ground cloves This is easiest with an electric mixer. Put the cooked sweet potatoes in a big bowl and whip them until they're very smooth, like the texture of canned pumpkin. Add the eggs one at a time, incorporating each one fully before adding the next. Slow the mixer down to beat in the cream and vanilla; add the spices and beat thoroughly. Pour into greased pans (I like to bake it in 2 pretty glass loaf pans so I can serve from them) and bake at 350 F for 30 minutes. While casserole is baking make Pecan Streusel Topping. 1/8 pound butter (1/2 stick) 1 cup packed brown sugar 1 cup flour 1 1/2 tsp cinnamon 1/2 cup chopped pecans Cut butter into flour until fairly well mixed in. Mix in other ingredients. Take casserole out of oven, crumble/spread Streusel Topping evenly across each pan, and return to the oven. Bake at least 30 more minutes; check for doneness like you would a cake, with a toothpick in the middle. Casserole is done when a toothpick comes out clean. If your loaf pans are deep this could take as much as 1 1/2 hours total baking time, so bake for the first hour before you put on the streusel topping. On the other hand, if you bake this in pie pans it should be done in an hour. |
Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked? Was only one place here that made an excellent one but it closed. |
I'll probably leave out a few things on here, cause we have so much stuff I forget...lol
~traditional oven baked turkey breast ~deep-fried turkey breast ~honey baked ham ~green beans ~green bean casserole ~sweet potatoes ~mashed potatoes w/your choice of white or brown gravy ~velveeta shells n'cheese ~whole kernel corn ~creamed sweet corn ~dressing ~cranberry sauce ~peas ~carrots ~broccoli casserole ~spicy cajun coleslaw ~regular coleslaw ~homemade yeast rolls w/honey butter ~brown n' serve dinner rolls ~fudge marble cake w/chocolate icing ~red velvet cake ~chocolate pie ~egg custard pie ~pumpkin pecan pie ~Italian cream cake I know there's more (because so far I've spent over $200 on this one meal) but I can't remember offhand. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pumpkin Pecan Pie 3 eggs, divided 1 cup canned solid pack pumpkin 1 cup sugar, divided 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves dash salt 2/3 cup light or dark corn syrup 2 tablespoons melted butter 1 teaspoon vanilla 1 cup coarsely chopped pecans 1 prepared deep dish pie crust* Preparation: Preheat oven to 350°. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack. |
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hmm ya know....... i like that roasted carrots and brussel sprout idea.. :)and that red velvet cake idea.... it looks great but i have tried red cake severall kinds.. home made , store made.. and even the gormet stuff.... and it does not like my stomach.. lol soo No red velvet cakes for me. |
I'm not a turkey fan. Or much of anything, except dressing and gravy, fan of anything Thanksgiving.
Honestly, I'd rather buy a really good steak, grill it and make twice baked potatoes. However, MBE IS a fan of turkey. Except I have to work. Therefore, she is going to a friends for Thanksgiving. And Imma go earn my holiday pay. Then hopefully come home to a plate of food. Hey. Just cuz I'm not a fan of it, doesn't mean I won't eat it. |
ok i dont have the real recipe for this but......... Glazed Brussel sprouts... steam them .. till half way done.. then in a pan with butter, brown sugar.. add brussels... grind sea salt and pepper to taste. |
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I do a butternut squash soup garnished with roasted marshmallow. It's simple, tasty and the marshmallow is always a hit ( especially if you are trying to get kids to try it). It could translate easily for pumpkin. Cut squash in halves, roast with butter until tender enough to peel easily. Chop and place in pot with enough heavy cream to cover about 2 inches over squash. Cook slowly so as not to scorch cream or boil over. When squash has become very tender ( mashable), remove and process in blender a small amount at a time ( careful with lid, as hot liquids can blow top off.. I cover lid with a towel as I blend). Season to taste with your favorites, salt, nutmeg, clove, cinnamon or cardamom, a bit of brown sugar or honey). Should be a thick smooth texture when all blended. Roast marshmallow and lay on top for a lil treat! I am thinking of doing a chestnut- leek bread pudding in addition to the girls traditional stuffing. Depends on whether or not I can find a chestnut around here..LOL. Maybe some sweet potato timbales. That depends on whether or not I want to kill everyone before the holidays! Bon appetite folks.. some great menus on here! |
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my mom has one for pumpkin soup....... its a recipe thats been handed down for generations on her mom's side of the family. ill have to call her for the recipe or wait till i get home.... which will b monday sometime. |
Pumpkin Soup (great Flavor)
[QUOTE=Kobi;230218][FONT="Comic Sans MS"][SIZE="2"][COLOR="Navy"][CENTER]Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked?
Was only one place here that made an excellent one but it closed. Chiles and allspice give a punch of flavor to this creamy pumpkin soup. This soup gets a jump-start from canned pumpkin, but feel free to use freshly-cooked and pureed pumpkin. Cooked and pureed butternut or Hubbard squash may be substituted for the pumpkin. You may also cut back on the chiles to suit your tastes, but do use some. It makes a difference. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutesIngredients: 1-1/2 teaspoons dried ground small red chiles such as Piquins 1 large onion, chopped 2 cloves garlic, chopped 1 Tablespoon butter or margarine 1 16 ounce can pumpkin puree 4 cups chicken stock 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground allspice 1/2 teaspoon sugar 1 cup half-and-half or light cream 1/4 cup dry sherry Grated nutmeg Preparation: Saute the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve. This soup can be served either hot or cold |
You can make this a few days before the holiday The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick. Creamed Spinach and Parsnips Ingredients 4 tablespoons unsalted butter 2 tablespoons vegetable oil 2 pounds small parsnips, cut into 3/4-inch pieces 2 large shallots, thinly sliced 1 cup turkey stock or canned low-sodium broth 1 teaspoon chopped thyme Salt and freshly ground pepper 1 1/4 pounds baby spinach (20 cups) 2 tablespoons all-purpose flour 2 cups half-and-half or whole milk 1/2 teaspoon freshly grated nutmeg Directions In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve. |
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