I really need help any Ideas recipes, I have no cooking skills scared Its not gonna come out right, I just got married and wanna impress my husband Please help.....Iam making thanksgiving dinner for the first time, and have no clue what to make with the turkey, any recipes?
email me for more... I have from soup to desserts... these recipes are really easy to do... don't be discouraged.
ShariPamperedChef@si.rr.com
Rosemary-Herb Roasted Turkey
Ingredients:
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Rosemary Herb Seasoning Mix
Directions:
1.Preheat oven to 325掳F. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.
2.Brush skin with oil using Chef's Silicone Basting Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Pocket Thermometer registers 180掳F in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done.)
3.Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey using Carving Set.
Confetti Potato Cakes
Ingredients:
1 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 cup whole kernel corn
1/2 cup diced red bell pepper
3 green onions with tops, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 3/4 cups instant potato flakes
Directions:
1.In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
2.Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.
Buttery Dill Carrots
Ingredients:
1 pound baby carrots (about 3 cups)
1/4 cup water
1 tablespoon butter or margarine
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
1/8 teaspoon salt
Directions:
1.Place carrots and water in Large Micro-Cooker庐. Microwave on HIGH 6 minutes or until carrots are crisp-tender; drain.
2.Add butter, dill weed and salt; toss gently. Serve immediately.
Yield: 6 servings
Black Bottom Banana Cream Pie
陆 package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 陆 cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
陆 tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish
1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 陆 inch circle using lightly floured Baker鈥檚 Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 陆 cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 陆 cups of the whipped topping.
4.Slice 1 陆 bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining 陆 banana and strawberries.
Cooks Tips
鈥or a colder serving temperature and easier cutting refrigerate pie 1-2 hours
鈥hen placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places
Tool Tip
鈥se the Egg Slicer Plus for slicing strawberries and bananasIam making thanksgiving dinner for the first time, and have no clue what to make with the turkey, any recipes?
Really simple and obvious stuff that goes with turkey:
Green bean casserole (2 cans of greenbeans, 1 can of mushroom soup (use that same can of mushroom soup for 1 can of milk), mix in casserole bakeware dish and bake in oven with French's onion stuffs on top, I'd say about 45 min, done ;) REally good stuff, season with pepper if needed.
Sweet potatoes, many recipes out there for that.
Baked rolls, mostly for staples for the plate.
Finally, mashed potatoes :)
One can add any dessert, most popular is cranberry jam but others do pie a la mode, etc.
Good luck!
Appertizers:
Chips %26amp; Dip
Olives and Mozerella Cheese Balls
Main Course:
Salad (any type)
Turkey
Mashed Potatoes and Gravy
Green Beans %26amp; Corn mixed with butter and Salt
Rolls w/ Butter
Baked mac %26amp; Cheese
Dessert:
No Bake Cheese cake
vanilla ice cream
You can find recipies at foodtv.com
Easy dressing
1 box stove top stuffing, any flavor
1 can cream of musroom soup
1/4 cup (or more to taste) chopped onion
1/4 cup milk
2 cups very hot water
Mix it all together, put in a greased 9 x 9 dish, bake for about 30 minutes at 350.
Green bean casserole
1 can French cut green beans, drained
1 can cream of mushroom soup
1 small can french fried onions
Stir together the green beans and cream of mushroom soup, put in a small casserole, bake about 20 minutes at 350. Take it out of the oven, sprinkle the onions on top, bake for another 5-10 minutes or until onions are a deep golden brown.
Easy and delicious.
Good luck!
green bean casserole
sweet potato casserole
hash brown casserole
fruit gelatin salad
squash casserole
broccoli casserole
go to allrecipes.com!
This is what we always make and its all so simple i can make it myself with no help and no frustration either =) PLUS it doesnt take ALL day! =P First, this is what we make...
1.Turkey
2.Candied Yams
3.Green Bean Casserole
4.Dinner Rolls
5.Mash Potatos and Gravey
6.Stuffing
7.Pumpkin Pie
8.Cheese Cake
1.Okay, for the turkey look for a Butterball Fully Cooked Roasted Turkey. All you do is defrost it 3 days ahead of time and then cook it in your oven for 1-2 hours depending on the size =) Super yummy and Super easy.
2. These are the instructions for the Yams. They are SO easy and SO delicious! I can not have thanksgiving with out this recipe! Don't forget to drain the can first or the marshmellows will dissolve.
INGREDIENTS
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
3. This goes in the microwave about 5 minutes before your ready to serve dinner. All you do is open a can of greenbeans and a can of mushroom soup and stir together in a big bowl. Then throw in two large hand fulls of shredded cheese and cook in the microwave for 5 minutes. Half way through stir it. If its too hot when you stir it take it out. When its done cooking add another handful of cheese.
4. We just buy a bag of premade =)
5. If you have small potatos think 3 potatos a person, medium 2, and large 1. Peel your potatos and cut into small peices, smaller the pecies the quicker they cook. Boil the potatos in a big pot of water on the top of the stove. When you can mash one with a fork you know there done. Either mash them with a potato masher or use a mixer (perferably use a mixer) add salt, butter, and milk until you reach your desired consitancy and taste. Gravey, we use the powder kind... just add 1 cup of water stir together until it boils, let it boil for a minute and then let it set to thicken (i stir every once in a while to avoid getting a film on top.)
6. Get stove top. Just add water and back for a few minutes =) (this and the candied yams can be put in the oven at the same time, AFTER the turkey is pulled out. The turkey will need time to cool a little before its eaten anyways)
7. If you make it by scratch all you need is pumpkin pie mix in a jar, evaporated milk, an egg, and a pie crust. follow the recipe on the pumpkin pie mix. If making your own make it a day ahead of time and eat cold, or reheat while eatting the rest of your thanksgiving dinner. (thats what we are doing) OR buy a pre made one. Dont forget the whip cream topping =)
8. Same thing, either make one form scratch the day before, or just get a frozen one. We got a frozen one this year and will be adding cherries on the top =)
Prep time is about 30 minutes and Total cooking time on Thanksgiving (assuming your pies are made a day ahead of time or store bought) will be about 3 hours tops. And its EASY and SO good!
I am assuming this is the first time, first thanksgiving?
Take all the pressure out of it....go out.. its not the outcome of the meal that makes it thanksgiving. Its the time spent together.
Our first thanksgiving together (prior we had gone to mom and dads) when we were married, we were scared to death, so we went to Golden Corral, had a great time laughing and eating...then we went out for Ice cream.
15 years later we still go out to eat for thanksgiving, sometimes barbecue, pizza, Seafood, Italian...Mexican, you name it and then go out for ice cream.
We used this exact recipe last year and even though it's made to me healthy it was also extremely flavorful and filling. The recipe for the meal includes portions of stuffing, green beans, potatoes, carrots, and turnip, and explains how to put these together to make a healthy, tasteful, and exotic meal. The best and healthiest Thanksgiving meal ever: http://topherreimroc.com/ThanksgivingRec鈥?/a>
Check out this page for some EASY Thanksgiving recipes:
http://www.gourmet-food-revolution.com/t鈥?/a>
Hope it goes well!
I HIGHLY recommend:
Allrecipes.com
This website is awesome! Every recipe I have ever made from it has turned out perfect and tasty. My husband and I have never been disappointed. And there are TONS of Thanksgiving recipes for all skill levels. If you follow the directions, you can't fail! Your husband will bow down before you, oh great cooking goddess!
GOOD LUCK!!
Monday, December 28, 2009
I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
This is from Food Network's Ham on the Street. The best Sweet Potato/yam recipe I've ever had!
5 tablespoons unsalted butter
3 pounds sweet potatoes
Kosher salt
1/2 cup chopped pecans
1/2 cup coffee flavored liqueur (recommended: Kahlua)
1 cup heavy cream
3/4 cup dark brown sugar
1 (10.5 ounce) bag mini marshmallows
Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart oven-proof baking dish.
Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
I saw a recipe at Sue Bee Honey that sounded good Flavored just with Honey and Ginger does not sound sickening sweet check it outI need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
Real simple...
1/ Boil yams 2 or 3 big ones until cooked.
2/ While still hot skin and mash while adding 1 stick of butter
3/ Pour into a pyrex baking dish top with mini-marshmallows.
4/ Bake until the marmallows are browned.
Well what I do is Buy a few sweet potatoes or yams and then peel the skin off. The I slice about a half an inch to an inch and then boil until almost tender. Strain water and place in a baking dish and pour on the brown sugar (all depends on how sweet you want them) and butter. Bake until soft and then put marshmallows on top and bake just until the marshmallows are just turning brown. You have to try a few times to get it just the way YOU like it. But they are awesome this way. My sister uses the canned kind so you don't have to peel and boil. Good Luck.
go to allrecipes.com!
here is a great recipe
Aunt Polly's Sweet Potato Casserole
2 lb Sweet potatoes, boiled,
-peeled, and mashed 2 Eggs, beaten
2 oz Margarine, melted
1/2 c Brown sugar
1 c Buttermilk
1/4 ts Baking soda
1/2 ts Nutmeg and cinnamon
Combine all ingredients and mix well. Will be very soupy. Bake at 350F for 1 hour. Yields about 10 servings.
This is the best and easiest sweet potato casserole in the whole world - my family has had this every Thanksgiving and Christmas for about 20 years. Enjoy!
SENATOR RUSSELL'S SWEET POTATOES
3 c. sweet potatoes, mashed
1 c. granulated sugar
2 eggs, beaten
1 tbsp. vanilla
1/2 c. butter, melted
TOPPING:
1 c. light brown sugar
1 c. chopped nuts
1/3 c. butter, not melted
1/3 c. flour
Mix first 5 ingredients thoroughly. Pour into buttered casserole. Mix topping ingredients to crumb consistency. Sprinkle on top of potatoes. Bake 30 minutes at 350 degrees. One large can of potatoes is sufficient. Remove any string from potatoes and drain off most of the juice, but not all
3 cups peeled and chunked yams
3 apples peeled and chunked
Sauce
1/2 cup maple syrup
1/2 cup Captain Morgan's spiced rum
1/2 cup butter
1/2 teaspoon cinnamon
cook over medium heat until bubbling and butter melts
Toss over Yams and Apples
Cook in covered greased baking pan for 45 minutes at 400 degrees or until Yams are tender.
I always cook day before and reheat in over after turkey comes out.
5 tablespoons unsalted butter
3 pounds sweet potatoes
Kosher salt
1/2 cup chopped pecans
1/2 cup coffee flavored liqueur (recommended: Kahlua)
1 cup heavy cream
3/4 cup dark brown sugar
1 (10.5 ounce) bag mini marshmallows
Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart oven-proof baking dish.
Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
I saw a recipe at Sue Bee Honey that sounded good Flavored just with Honey and Ginger does not sound sickening sweet check it outI need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
Real simple...
1/ Boil yams 2 or 3 big ones until cooked.
2/ While still hot skin and mash while adding 1 stick of butter
3/ Pour into a pyrex baking dish top with mini-marshmallows.
4/ Bake until the marmallows are browned.
Well what I do is Buy a few sweet potatoes or yams and then peel the skin off. The I slice about a half an inch to an inch and then boil until almost tender. Strain water and place in a baking dish and pour on the brown sugar (all depends on how sweet you want them) and butter. Bake until soft and then put marshmallows on top and bake just until the marshmallows are just turning brown. You have to try a few times to get it just the way YOU like it. But they are awesome this way. My sister uses the canned kind so you don't have to peel and boil. Good Luck.
go to allrecipes.com!
here is a great recipe
Aunt Polly's Sweet Potato Casserole
2 lb Sweet potatoes, boiled,
-peeled, and mashed 2 Eggs, beaten
2 oz Margarine, melted
1/2 c Brown sugar
1 c Buttermilk
1/4 ts Baking soda
1/2 ts Nutmeg and cinnamon
Combine all ingredients and mix well. Will be very soupy. Bake at 350F for 1 hour. Yields about 10 servings.
This is the best and easiest sweet potato casserole in the whole world - my family has had this every Thanksgiving and Christmas for about 20 years. Enjoy!
SENATOR RUSSELL'S SWEET POTATOES
3 c. sweet potatoes, mashed
1 c. granulated sugar
2 eggs, beaten
1 tbsp. vanilla
1/2 c. butter, melted
TOPPING:
1 c. light brown sugar
1 c. chopped nuts
1/3 c. butter, not melted
1/3 c. flour
Mix first 5 ingredients thoroughly. Pour into buttered casserole. Mix topping ingredients to crumb consistency. Sprinkle on top of potatoes. Bake 30 minutes at 350 degrees. One large can of potatoes is sufficient. Remove any string from potatoes and drain off most of the juice, but not all
3 cups peeled and chunked yams
3 apples peeled and chunked
Sauce
1/2 cup maple syrup
1/2 cup Captain Morgan's spiced rum
1/2 cup butter
1/2 teaspoon cinnamon
cook over medium heat until bubbling and butter melts
Toss over Yams and Apples
Cook in covered greased baking pan for 45 minutes at 400 degrees or until Yams are tender.
I always cook day before and reheat in over after turkey comes out.
Does anyone have recipes for a organic thanksgiving?
organic food and drink (but non alcoholis please) reipes for thanksgivingDoes anyone have recipes for a organic thanksgiving?
TOFURKEY
A new tradition in many homes for Thanksgiving is to make a Tofu Turkey, also called Tofurkey. With this vegan meal you can have traditional Thanksgiving turkey, stuffing and more.
Ingredients
5 pounds extra firm tofu (crumbled)
2 tablespoons sesame oil
1 red onion, finely chopped
1 1/3 cups diced celery
1 cup mushrooms, finely chopped
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon grated orange zest
3 sprigs fresh rosemary
Line a medium sized, round colander with a cheese cloth or a clean cotton dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander in a large bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the ';turkey'; (the flat side) down. Gently press on the sides of the ';turkey'; to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the ';turkey'; with foil.
Bake for one hour. After one hour, remove ';turkey'; from the oven and remove the foil. Baste the ';turkey'; with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return ';turkey'; to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Makes 10 servings
HARVEST PUMPKIN SOUP
Adapted from Spirit of the Harvest, North American Indian Cooking, by Beverly Cox and Martin Jacobs
Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.
1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste
Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.
Serves 4 to 6
SLOW-ROASTED ORGANIC VEGETABLES
Fill your home with the aroma or slow-roasting harvest vegetables that have cooked for hours in a low oven. Anything goes in this recipe; choose vegetables you love and the amount you need. Choose organic vegetables for the best flavor and nourishment.
Root vegetables (suggestions include beets, carrots, parsnips, sweet potatoes)
other vegetables (such as celery, leek, onion, and tomatoes)
tart vinaigrette (made with cold pressed olive oil, balsamic vinegar,
organic apple cider vinegar, garlic and salt and pepper)
Wash, peel and cut the vegetables. Place in a large roasting pan, and drizzle with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook for three hours or so, or until golden brown.
Chicken Apple Sausage Dressing
4 Tbsp. Wild Oats Organic Unsalted Butter
3 cloves garlic, minced
1 medium organic onion, chopped
1 organic Granny Smith apple, peeled, cored and chopped
3 c. organic celery, finely chopped
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1 tsp. salt
1 tsp freshly cracked black pepper
1/2 c. white wine
1 lb. bulk chicken apple sausage
8 c. day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white
1 1/2 c. organic chicken broth
Preheat oven to 400°. Heat butter in large skillet over medium heat. Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer. Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables. Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste. Spoon stuffing into a 3 qt. baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top.
Citrus Florentine Stuffed Mushrooms
Prep Time: 20 minutes, Cook Time: 25 minutes, Makes: 24 mushrooms
24 large organic mushroom caps
2 Tbsp. Wild Oats Organic Unsalted Butter
1/2 c. Wild Oats Organic Extra Virgin Olive Oil
1/2 sweet yellow organic onion, finely chopped
3 cloves garlic, minced
1/2 small organic red pepper
1 generous handful organic baby spinach, chopped
1 tsp. oregano
1 tsp. basil
1 Tbsp. fresh thyme, chopped
sea salt and freshly cracked black pepper, to taste
1/4 c. white wine
4 oz. Wild Oats Organic Cream Cheese
1/2 c. Rembrandt Aged Gouda, shredded, plus 2 Tbsp.
2 organic lemons
1/2 c. breadcrumbs
Preheat oven to 425°F. Remove stems from mushrooms and finely chop. Melt butter and two tablespoons of olive oil in a large sauté pan. Add onions and garlic. Sauté for 2 to 3 minutes; until soft. Add chopped mushroom stems, peppers and spinach. Sprinkle with herbs, salt and a grind of pepper. Cover and cook for 2 minutes, stirring once. Add wine. Cook until wine evaporates. Place mushroom caps in a large mixing bowl. Drizzle with olive oil. Toss to coat evenly. Line mushroom caps on a baking sheet. Add both cheeses to same mixing bowl. Top with sautéed vegetables and the zest and juice of one lemon. Mix well. Fill mushroom caps with generous dollops of the cheese mixture. Sprinkle with breadcrumbs and remaining Gouda. Bake for 15 to 20 minutes, or until the cheese is bubbling. Remove from oven and garnish with the zest from second lemon. Slice lemon into wedges for garnish.
Fresh Cranberry Relish
Prep Time: 15 minutes, Makes: 3 cups
12 oz. package organic fresh cranberries
1 large organic seedless orange, chopped
1 c. golden brown sugar
3 pieces candied ginger
1/4 c. Wild Oats Organic Orange Juice
Place all ingredients in food processor bowl. Pulse until well mixed and cranberries are coarsely chopped. Refrigerate until ready to serve.
Herb Roasted Turkey (no basting required)
1 (12 to 14 lb.) Wild Oats All-Natural Turkey, brined
1 lemon, cut into wedges
1/4 to 1/2 c. Wild Oats Extra Virgin Olive Oil
4 Tbsp. Wild Oats Organic Unsalted Butter, softened
sea salt and cracked black pepper, to taste
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 to 5 c. organic chicken broth (enough cover the bottom of the pan- 1/4 inch)
1 c. white wine
1 bay leaf
1 Tbsp. each dried thyme, rosemary and basil
Preheat oven to 325° F. Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity. Pour broth and wine into roasting pan. Add bay leaf and herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a “tent.” Roast until a meat thermometer reads 160°F. when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14 pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450°F for a golden bird. Allow the turkey to rest 20 minutes before carving.
Maple Roasted Acorn Squash with Pine Nuts
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
3 organic acorn squash, halved
6 tsp. Wild Oats Organic Unsalted Butter
6 Tbsp. Wild Oats Organic Maple Syrup
3 Tbsp. toasted pine nuts
Preheat oven to 400°F. Scoop out seeds with an ice cream scoop. Make each squash level by cutting a small part off the bottom. Place a teaspoon butter and a tablespoon maple syrup in each squash. Set the squash in a baking dish. Add a half inch of water to cover the bottom of the baking dish. Bake for 30 to 40 minutes, basting once or twice with the sugar/butter mixture. Garnish with pine nuts.
Perfect Mashed Potatoes
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
2 1/2 lbs. organic Yukon gold potatoes, peeled and quartered
1 Tbsp. sea salt
1/4 c. Wild Oats Organic Whole Milk, warmed
3 Tbsp. Wild Oats Organic Butter
sea salt and pepper to taste
potato ricer
Place potatoes in large saucepan. Cover with cold water and stir in salt. Cover and bring to a boil. Turn down heat and simmer for 20 minutes, until soft. Warm milk and butter in a saucepan, or in microwave. Drain potatoes. Carefully press potatoes through ricer, back into pan. Pour milk and butter over potatoes. Mix with a wooden spoon. Add salt and pepper to taste. For richer flavor, stir in 1/4 c. organic cream cheese and two tablespoons minced chives.
Pumpkin Pie topped with Homemade Bourbon Whipped Cream
Prep Time: 40 minutes plus crust chilling time, Cook Time: 1 hour 15 minutes, Makes: Two 9-inch pies
Crust
3 c. organic unbleached pastry flour
1 1/2 tsp. sea salt
1 c. non-hydrogenated vegetable shortening, chilled
1/4 c. Wild Oats Unsalted Butter, chilled
1/2 c. Wild Oats Organic Whole Milk, chilled
Mix flour and salt together in a large bowl. Cut in shortening and butter with a pastry cutter, until it resembles coarse meal. Sprinkle milk over dough and work in with your hands until it sticks together. Divide dough in half, wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into 12-inch discs. Place in 9-inch pie pans and crimp edges. Prick dough with a fork, and refrigerate until ready to use (at least 30 minutes).
Filling
1 c. organic golden brown sugar
1 Tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. cloves
1/2 tsp. ground allspice
2 tsp. vanilla extract
1 Tbsp. Wild Oats Organic Maple Syrup
4 Wild Oats Eggs
2 (15.4 oz) cans organic pumpkin puree
2 (12 oz.) cans evaporated milk
Preheat oven to 425°F. Mix sugar and spices together in a bowl. Whisk in syrup, eggs, pumpkin and milk. Pour filling into pie shells, dividing evenly between the two shells. Bake for 12 minutes. Reduce heat to 350°F and bake until the filling is set, about 45 to 60 minutes. Cool before serving. Top with bourbon whipped cream.
Bourbon Whipped Cream
Makes: About 2 cups
1 c. organic heavy whipping cream
1 tsp. vanilla extract
3 Tbsp. confectioners’ sugar
3 Tbsp. bourbon
Chill beaters and glass bowl in freezer for a half hour. Add ingredients to bowl and whip until stiff peaks form.
Sautéed Kale with Honey Balsamic Glaze
Prep Time: 10 minutes, Cook time: 12 minutes, Serves 6
1/4 c. balsamic vinegar
1/2 c. honey
3 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
4 cloves garlic, minced
3 bunches organic kale, washed and chopped into 2 in. squares
1/2 to 1 c. organic vegetable broth
sea salt and freshly cracked black pepper to taste
1 Tbsp. toasted sesame seeds
Heat honey and vinegar in a saucepan until honey melts, about 3 minutes. Set aside. In a skillet, heat olive oil over medium high heat. Add garlic. Sauté for one minute. Add kale. Toss to coat evenly. Add broth. Cover and cook for about 5 to 8 minutes, until the kale is soft. Place on serving platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle with toasted sesame seeds. Serve immediately.
Shaved Fennel, Apple, Toasted Walnut, Dried Cranberry, and Blue Cheese Salad
Prep Time: 25 minutes, Serves: 6
2 large organic fennel bulbs (chop fennel fronds and a 1/4 c. to stuffing)
2 organic Granny Smith apple, peeled and cored
1/2 c. buttermilk blue cheese, crumbled
1/4 c. organic walnuts, toasted and chopped
1/4 c. dried cranberries
1/4 c. Wild Oats Organic Extra Virgin Olive Oil
3 Tbsp. white balsamic vinegar
zest of one lemon
1 tsp. thyme
sea salt and black pepper, to taste
Remove fennel tops and reserve for garnish and a pungent addition to the stuffing. Trim root ends, halve, core and slice both the fennel bulbs and the apples thinly with a mandolin or sharp knife. Finely chop about two tablespoons fronds, set aside for garnish.
Combine fennel, apples, cheese, walnuts and cranberries in a large bowl. Toss gently. Whisk together olive oil, vinegar, lemon zest, thyme, salt and pepper. Drizzle over salad and toss to coat evenly. Divide between six salad plates, or place in a salad bowl. Garnish with chopped fennel fronds.
Simply Delicious Gravy
3 Tbsp. Wild Oats Organic Unsalted Butter
1 small onion, finely diced
2 cloves garlic, minced
turkey giblets, neck, gizzard and heart
3 c. organic chicken broth
1 tsp. thyme
1 tsp. marjoram
1 c. white wine
2 Tbsp. fresh thyme, chopped
3 Tbsp. organic unbleached flour
salt and pepper, to taste
Melt 1 tablespoon butter in a medium saucepan. Add onion and garlic, sauté for 4 minutes, until soft. Add turkey giblets, neck, gizzard and heart, sauté until browned. Add broth and herbs. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any froth. Strain broth. Discard turkey giblets, neck and heart. Refrigerate broth until ready to make the gravy. After the turkey is finished roasting, remove from the pan. Pour pan juices into a fat separator or measuring cup and skim off any fat. Reserve fat for gravy. Place roasting pan over two burners. Turn to medium high heat. Add wine to pan, scrape up any caramelized bits with a wooden spoon. Add rest of butter, fresh thyme. Set aside. In a saucepan, combine 3 tablespoons reserved turkey fat with 3 tablespoons flour, cook for about 4 minutes, until nutty and browned. Measure reserved pan juices, deglazed pan juices and turkey stock to equal 4 cups. Whisk into flour mixture. Stirring constantly; cook slowly until gravy is thick, about 5 to 8 minutes. Add salt and pepper to taste.
Iced Coffee
Ingredients
-------------
4 cups of espresso coffee
1 ½ pints Organic Whole milk
2 tbsp Organic Double Cream
4 cups ice
Cocoa powder to sprinkle
Cinnamon to sprinkle
Directions
------------
1) Allow coffee to cool to room temperature.
2) Combine all the ingredients, except the sprinklers, in a blender and whizz until the ice is like crunchy snow.
serves 2-4
TOFURKEY
A new tradition in many homes for Thanksgiving is to make a Tofu Turkey, also called Tofurkey. With this vegan meal you can have traditional Thanksgiving turkey, stuffing and more.
Ingredients
5 pounds extra firm tofu (crumbled)
2 tablespoons sesame oil
1 red onion, finely chopped
1 1/3 cups diced celery
1 cup mushrooms, finely chopped
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon grated orange zest
3 sprigs fresh rosemary
Line a medium sized, round colander with a cheese cloth or a clean cotton dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander in a large bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the ';turkey'; (the flat side) down. Gently press on the sides of the ';turkey'; to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the ';turkey'; with foil.
Bake for one hour. After one hour, remove ';turkey'; from the oven and remove the foil. Baste the ';turkey'; with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return ';turkey'; to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Makes 10 servings
HARVEST PUMPKIN SOUP
Adapted from Spirit of the Harvest, North American Indian Cooking, by Beverly Cox and Martin Jacobs
Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.
1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste
Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.
Serves 4 to 6
SLOW-ROASTED ORGANIC VEGETABLES
Fill your home with the aroma or slow-roasting harvest vegetables that have cooked for hours in a low oven. Anything goes in this recipe; choose vegetables you love and the amount you need. Choose organic vegetables for the best flavor and nourishment.
Root vegetables (suggestions include beets, carrots, parsnips, sweet potatoes)
other vegetables (such as celery, leek, onion, and tomatoes)
tart vinaigrette (made with cold pressed olive oil, balsamic vinegar,
organic apple cider vinegar, garlic and salt and pepper)
Wash, peel and cut the vegetables. Place in a large roasting pan, and drizzle with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook for three hours or so, or until golden brown.
Chicken Apple Sausage Dressing
4 Tbsp. Wild Oats Organic Unsalted Butter
3 cloves garlic, minced
1 medium organic onion, chopped
1 organic Granny Smith apple, peeled, cored and chopped
3 c. organic celery, finely chopped
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1 tsp. salt
1 tsp freshly cracked black pepper
1/2 c. white wine
1 lb. bulk chicken apple sausage
8 c. day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white
1 1/2 c. organic chicken broth
Preheat oven to 400°. Heat butter in large skillet over medium heat. Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer. Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables. Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste. Spoon stuffing into a 3 qt. baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top.
Citrus Florentine Stuffed Mushrooms
Prep Time: 20 minutes, Cook Time: 25 minutes, Makes: 24 mushrooms
24 large organic mushroom caps
2 Tbsp. Wild Oats Organic Unsalted Butter
1/2 c. Wild Oats Organic Extra Virgin Olive Oil
1/2 sweet yellow organic onion, finely chopped
3 cloves garlic, minced
1/2 small organic red pepper
1 generous handful organic baby spinach, chopped
1 tsp. oregano
1 tsp. basil
1 Tbsp. fresh thyme, chopped
sea salt and freshly cracked black pepper, to taste
1/4 c. white wine
4 oz. Wild Oats Organic Cream Cheese
1/2 c. Rembrandt Aged Gouda, shredded, plus 2 Tbsp.
2 organic lemons
1/2 c. breadcrumbs
Preheat oven to 425°F. Remove stems from mushrooms and finely chop. Melt butter and two tablespoons of olive oil in a large sauté pan. Add onions and garlic. Sauté for 2 to 3 minutes; until soft. Add chopped mushroom stems, peppers and spinach. Sprinkle with herbs, salt and a grind of pepper. Cover and cook for 2 minutes, stirring once. Add wine. Cook until wine evaporates. Place mushroom caps in a large mixing bowl. Drizzle with olive oil. Toss to coat evenly. Line mushroom caps on a baking sheet. Add both cheeses to same mixing bowl. Top with sautéed vegetables and the zest and juice of one lemon. Mix well. Fill mushroom caps with generous dollops of the cheese mixture. Sprinkle with breadcrumbs and remaining Gouda. Bake for 15 to 20 minutes, or until the cheese is bubbling. Remove from oven and garnish with the zest from second lemon. Slice lemon into wedges for garnish.
Fresh Cranberry Relish
Prep Time: 15 minutes, Makes: 3 cups
12 oz. package organic fresh cranberries
1 large organic seedless orange, chopped
1 c. golden brown sugar
3 pieces candied ginger
1/4 c. Wild Oats Organic Orange Juice
Place all ingredients in food processor bowl. Pulse until well mixed and cranberries are coarsely chopped. Refrigerate until ready to serve.
Herb Roasted Turkey (no basting required)
1 (12 to 14 lb.) Wild Oats All-Natural Turkey, brined
1 lemon, cut into wedges
1/4 to 1/2 c. Wild Oats Extra Virgin Olive Oil
4 Tbsp. Wild Oats Organic Unsalted Butter, softened
sea salt and cracked black pepper, to taste
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 to 5 c. organic chicken broth (enough cover the bottom of the pan- 1/4 inch)
1 c. white wine
1 bay leaf
1 Tbsp. each dried thyme, rosemary and basil
Preheat oven to 325° F. Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity. Pour broth and wine into roasting pan. Add bay leaf and herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a “tent.” Roast until a meat thermometer reads 160°F. when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14 pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450°F for a golden bird. Allow the turkey to rest 20 minutes before carving.
Maple Roasted Acorn Squash with Pine Nuts
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
3 organic acorn squash, halved
6 tsp. Wild Oats Organic Unsalted Butter
6 Tbsp. Wild Oats Organic Maple Syrup
3 Tbsp. toasted pine nuts
Preheat oven to 400°F. Scoop out seeds with an ice cream scoop. Make each squash level by cutting a small part off the bottom. Place a teaspoon butter and a tablespoon maple syrup in each squash. Set the squash in a baking dish. Add a half inch of water to cover the bottom of the baking dish. Bake for 30 to 40 minutes, basting once or twice with the sugar/butter mixture. Garnish with pine nuts.
Perfect Mashed Potatoes
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
2 1/2 lbs. organic Yukon gold potatoes, peeled and quartered
1 Tbsp. sea salt
1/4 c. Wild Oats Organic Whole Milk, warmed
3 Tbsp. Wild Oats Organic Butter
sea salt and pepper to taste
potato ricer
Place potatoes in large saucepan. Cover with cold water and stir in salt. Cover and bring to a boil. Turn down heat and simmer for 20 minutes, until soft. Warm milk and butter in a saucepan, or in microwave. Drain potatoes. Carefully press potatoes through ricer, back into pan. Pour milk and butter over potatoes. Mix with a wooden spoon. Add salt and pepper to taste. For richer flavor, stir in 1/4 c. organic cream cheese and two tablespoons minced chives.
Pumpkin Pie topped with Homemade Bourbon Whipped Cream
Prep Time: 40 minutes plus crust chilling time, Cook Time: 1 hour 15 minutes, Makes: Two 9-inch pies
Crust
3 c. organic unbleached pastry flour
1 1/2 tsp. sea salt
1 c. non-hydrogenated vegetable shortening, chilled
1/4 c. Wild Oats Unsalted Butter, chilled
1/2 c. Wild Oats Organic Whole Milk, chilled
Mix flour and salt together in a large bowl. Cut in shortening and butter with a pastry cutter, until it resembles coarse meal. Sprinkle milk over dough and work in with your hands until it sticks together. Divide dough in half, wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into 12-inch discs. Place in 9-inch pie pans and crimp edges. Prick dough with a fork, and refrigerate until ready to use (at least 30 minutes).
Filling
1 c. organic golden brown sugar
1 Tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. cloves
1/2 tsp. ground allspice
2 tsp. vanilla extract
1 Tbsp. Wild Oats Organic Maple Syrup
4 Wild Oats Eggs
2 (15.4 oz) cans organic pumpkin puree
2 (12 oz.) cans evaporated milk
Preheat oven to 425°F. Mix sugar and spices together in a bowl. Whisk in syrup, eggs, pumpkin and milk. Pour filling into pie shells, dividing evenly between the two shells. Bake for 12 minutes. Reduce heat to 350°F and bake until the filling is set, about 45 to 60 minutes. Cool before serving. Top with bourbon whipped cream.
Bourbon Whipped Cream
Makes: About 2 cups
1 c. organic heavy whipping cream
1 tsp. vanilla extract
3 Tbsp. confectioners’ sugar
3 Tbsp. bourbon
Chill beaters and glass bowl in freezer for a half hour. Add ingredients to bowl and whip until stiff peaks form.
Sautéed Kale with Honey Balsamic Glaze
Prep Time: 10 minutes, Cook time: 12 minutes, Serves 6
1/4 c. balsamic vinegar
1/2 c. honey
3 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
4 cloves garlic, minced
3 bunches organic kale, washed and chopped into 2 in. squares
1/2 to 1 c. organic vegetable broth
sea salt and freshly cracked black pepper to taste
1 Tbsp. toasted sesame seeds
Heat honey and vinegar in a saucepan until honey melts, about 3 minutes. Set aside. In a skillet, heat olive oil over medium high heat. Add garlic. Sauté for one minute. Add kale. Toss to coat evenly. Add broth. Cover and cook for about 5 to 8 minutes, until the kale is soft. Place on serving platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle with toasted sesame seeds. Serve immediately.
Shaved Fennel, Apple, Toasted Walnut, Dried Cranberry, and Blue Cheese Salad
Prep Time: 25 minutes, Serves: 6
2 large organic fennel bulbs (chop fennel fronds and a 1/4 c. to stuffing)
2 organic Granny Smith apple, peeled and cored
1/2 c. buttermilk blue cheese, crumbled
1/4 c. organic walnuts, toasted and chopped
1/4 c. dried cranberries
1/4 c. Wild Oats Organic Extra Virgin Olive Oil
3 Tbsp. white balsamic vinegar
zest of one lemon
1 tsp. thyme
sea salt and black pepper, to taste
Remove fennel tops and reserve for garnish and a pungent addition to the stuffing. Trim root ends, halve, core and slice both the fennel bulbs and the apples thinly with a mandolin or sharp knife. Finely chop about two tablespoons fronds, set aside for garnish.
Combine fennel, apples, cheese, walnuts and cranberries in a large bowl. Toss gently. Whisk together olive oil, vinegar, lemon zest, thyme, salt and pepper. Drizzle over salad and toss to coat evenly. Divide between six salad plates, or place in a salad bowl. Garnish with chopped fennel fronds.
Simply Delicious Gravy
3 Tbsp. Wild Oats Organic Unsalted Butter
1 small onion, finely diced
2 cloves garlic, minced
turkey giblets, neck, gizzard and heart
3 c. organic chicken broth
1 tsp. thyme
1 tsp. marjoram
1 c. white wine
2 Tbsp. fresh thyme, chopped
3 Tbsp. organic unbleached flour
salt and pepper, to taste
Melt 1 tablespoon butter in a medium saucepan. Add onion and garlic, sauté for 4 minutes, until soft. Add turkey giblets, neck, gizzard and heart, sauté until browned. Add broth and herbs. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any froth. Strain broth. Discard turkey giblets, neck and heart. Refrigerate broth until ready to make the gravy. After the turkey is finished roasting, remove from the pan. Pour pan juices into a fat separator or measuring cup and skim off any fat. Reserve fat for gravy. Place roasting pan over two burners. Turn to medium high heat. Add wine to pan, scrape up any caramelized bits with a wooden spoon. Add rest of butter, fresh thyme. Set aside. In a saucepan, combine 3 tablespoons reserved turkey fat with 3 tablespoons flour, cook for about 4 minutes, until nutty and browned. Measure reserved pan juices, deglazed pan juices and turkey stock to equal 4 cups. Whisk into flour mixture. Stirring constantly; cook slowly until gravy is thick, about 5 to 8 minutes. Add salt and pepper to taste.
Iced Coffee
Ingredients
-------------
4 cups of espresso coffee
1 ½ pints Organic Whole milk
2 tbsp Organic Double Cream
4 cups ice
Cocoa powder to sprinkle
Cinnamon to sprinkle
Directions
------------
1) Allow coffee to cool to room temperature.
2) Combine all the ingredients, except the sprinklers, in a blender and whizz until the ice is like crunchy snow.
serves 2-4
Do you know any Thanksgiving recipes?
Please look at links below.
The last link is for vegetarians Thanksgiving
Have a nice dayDo you know any Thanksgiving recipes?
You should ask your grandmother or mother or something.myspace images
The last link is for vegetarians Thanksgiving
Have a nice dayDo you know any Thanksgiving recipes?
You should ask your grandmother or mother or something.
I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
Since I麓m in school, there wasn麓t time to make a big meal Thursday, so I麓m doing it this weekend as a surprise for my German husband.I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
I made turkey with cranberry pecan stuffing, sweet potato cassarole, green bean cassarole and gravy, and caramel apple cheesecake. The cheesecake recipe is on foodnetwork.com from emeril .
for the turkey, I deboned it the day before and roasted the carcass, boiling it off afterward to make stock for the gravy. this is the best way to cook a turkey, you're guaranteed moist breastmeat this way. you sear the pieces skin side down until skin is browned to your liking, turn them and sear for 2-3 more minutes. I placed the breast meat ,skin side up , on a mound of the stuffing for the '; in the bird'; stuffing flavor, and placed the rest of the pieces around it in the turkey roaster. This takes about 1-1/2 hours to roast at 375, or until breast meat is 160 degrees.
stuffing
1 loaf white bread cubed
1/2 cup celery chopped finely
1/2 cup onion chopped finely
4 tblsp butter or margarine
1 cup dried cranberries
1 cup white wine
1-2 cups chicken stock
1 cup chopped apples
bells seasoning ( or poultry seasoning) to taste
onion powder
garlic powder
salt
pepper
In a large stock pot:
saute onion and celery in the butter with a pinch of salt about 3-4 minutes on medium heat. add apples until just tender, about 2 minutes. add cranberries for another 2 minutes then
deglaze the pan with the wine and simmer for another 2 minutes. add about 1-2 tsp bells, onion powder, pepper and garlic powder to your taste. season lightly, you can always add more later.
remove from the heat and add bread then chicken stock, about 1/2 cup at a time until stuffing is desired consistancy. Beat the egg and fold into your stuffing. Dont stir it too much once you've added the bread, you dont want it mushy
bake either in or under your bird, or in a pan at 375 for about half an hour, until stuffing is slightly crisp on the outside.
if you bake your stuffing in the bird, you cook the bird at 375 until temp is 165.very important, if your bird is done, your stuffing has to be 165 as well, and it may not be at this point. you may have to remove the stuffing and continue cooking until 165.
sweet potato cassarole
5-6 sweet potatoes
4 large apples sliced thin
3/4 cup brown sugar
1 stick margarine or butter, melted
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup walnuts or pecans, chopped
peel and slice sweet potatoes about 1/2 inch thick
boil potatoes until just tender crisp, about 10 minutes
place a layer of the sweet potatoes in the bottom of a buttered cassarole dish. place apples in a layer over the potatoes.
mix together brown sugar and spices. layer half of this mixture over the apples, the layer the rest of the sweet potatoes. layer the other half of the brown sugar mixture over the top. top with nuts then drizzle the melted butter, cover with foil and bake at 375 for about half an hour or until potatoes are nice and tender.
if the potatoes look dry on top, you can remove from the oven and baste the top with the juices from the bottom of the pan using the spoon. bake the last 5 minutes uncovered to crisp if desired.
green bean cassarole is the frenches recipe on the durkee french fried onion container. not sure if germans would appreciate, lol.I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
Well, we had turkey,ham, dressing/gravy, green beans, several casseroles, pecan pie,Million dollar pie and cake.
Million Dollar pie
2 Graham cracker pie crust
1can of condensed milk
1small can of coconut flakes
1large can crushed pineapple drained.
1cup of chopped pecans
1large cool whip
1/2cup of lemon juice
mix together and pour into pie crust ...chill
makes 2 pies
My best dish was the cornbread stuffing, but I have no recipe. Lots of onions, celery and parsley, fried in butter until half done, poultry seasoning, pepper and sage. Homemade cornbread, plain toast and a bag of cornbread stuffing. It made a lot! I used 8 eggs and 2 cups of milk to bind it all together, it made enough to stuff into the turkey cavity and neck area, with a big pan of leftovers.
The other favorite for Thanksgiving is the sweet potato casserole, boil those until almost done, chunk it up, mix it with waaayyyy too much butter and brown sugar and bake until bubbly and it smells so good!
I understand you can get Truthahn in Germany but it might take some doing. A friend of mine just told me she got cranberries. I gather you can fix a very traditional feast.
Turkey
Mash potatoes
Green Beans
Cranberry Sauce
Apple Pie
Stuffing
I love using Epicurious.com as they tell you how difficult a dish is to make and people review them on how good they are.
How about a crispy pork roast with Bavarian dumplings. Krautsalat with bacon, white asparagus with butter sauce. And Leberknoedelsuppe as a starter.
I made turkey with cranberry pecan stuffing, sweet potato cassarole, green bean cassarole and gravy, and caramel apple cheesecake. The cheesecake recipe is on foodnetwork.com from emeril .
for the turkey, I deboned it the day before and roasted the carcass, boiling it off afterward to make stock for the gravy. this is the best way to cook a turkey, you're guaranteed moist breastmeat this way. you sear the pieces skin side down until skin is browned to your liking, turn them and sear for 2-3 more minutes. I placed the breast meat ,skin side up , on a mound of the stuffing for the '; in the bird'; stuffing flavor, and placed the rest of the pieces around it in the turkey roaster. This takes about 1-1/2 hours to roast at 375, or until breast meat is 160 degrees.
stuffing
1 loaf white bread cubed
1/2 cup celery chopped finely
1/2 cup onion chopped finely
4 tblsp butter or margarine
1 cup dried cranberries
1 cup white wine
1-2 cups chicken stock
1 cup chopped apples
bells seasoning ( or poultry seasoning) to taste
onion powder
garlic powder
salt
pepper
In a large stock pot:
saute onion and celery in the butter with a pinch of salt about 3-4 minutes on medium heat. add apples until just tender, about 2 minutes. add cranberries for another 2 minutes then
deglaze the pan with the wine and simmer for another 2 minutes. add about 1-2 tsp bells, onion powder, pepper and garlic powder to your taste. season lightly, you can always add more later.
remove from the heat and add bread then chicken stock, about 1/2 cup at a time until stuffing is desired consistancy. Beat the egg and fold into your stuffing. Dont stir it too much once you've added the bread, you dont want it mushy
bake either in or under your bird, or in a pan at 375 for about half an hour, until stuffing is slightly crisp on the outside.
if you bake your stuffing in the bird, you cook the bird at 375 until temp is 165.very important, if your bird is done, your stuffing has to be 165 as well, and it may not be at this point. you may have to remove the stuffing and continue cooking until 165.
sweet potato cassarole
5-6 sweet potatoes
4 large apples sliced thin
3/4 cup brown sugar
1 stick margarine or butter, melted
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup walnuts or pecans, chopped
peel and slice sweet potatoes about 1/2 inch thick
boil potatoes until just tender crisp, about 10 minutes
place a layer of the sweet potatoes in the bottom of a buttered cassarole dish. place apples in a layer over the potatoes.
mix together brown sugar and spices. layer half of this mixture over the apples, the layer the rest of the sweet potatoes. layer the other half of the brown sugar mixture over the top. top with nuts then drizzle the melted butter, cover with foil and bake at 375 for about half an hour or until potatoes are nice and tender.
if the potatoes look dry on top, you can remove from the oven and baste the top with the juices from the bottom of the pan using the spoon. bake the last 5 minutes uncovered to crisp if desired.
green bean cassarole is the frenches recipe on the durkee french fried onion container. not sure if germans would appreciate, lol.I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
Well, we had turkey,ham, dressing/gravy, green beans, several casseroles, pecan pie,Million dollar pie and cake.
Million Dollar pie
2 Graham cracker pie crust
1can of condensed milk
1small can of coconut flakes
1large can crushed pineapple drained.
1cup of chopped pecans
1large cool whip
1/2cup of lemon juice
mix together and pour into pie crust ...chill
makes 2 pies
My best dish was the cornbread stuffing, but I have no recipe. Lots of onions, celery and parsley, fried in butter until half done, poultry seasoning, pepper and sage. Homemade cornbread, plain toast and a bag of cornbread stuffing. It made a lot! I used 8 eggs and 2 cups of milk to bind it all together, it made enough to stuff into the turkey cavity and neck area, with a big pan of leftovers.
The other favorite for Thanksgiving is the sweet potato casserole, boil those until almost done, chunk it up, mix it with waaayyyy too much butter and brown sugar and bake until bubbly and it smells so good!
I understand you can get Truthahn in Germany but it might take some doing. A friend of mine just told me she got cranberries. I gather you can fix a very traditional feast.
Turkey
Mash potatoes
Green Beans
Cranberry Sauce
Apple Pie
Stuffing
I love using Epicurious.com as they tell you how difficult a dish is to make and people review them on how good they are.
How about a crispy pork roast with Bavarian dumplings. Krautsalat with bacon, white asparagus with butter sauce. And Leberknoedelsuppe as a starter.
Recipes for healthy Thanksgiving dog treats?
Anyone have a recipe for natural, healthy holiday treats I can make for my dog (so that family members give her those instead of scraps!)?Recipes for healthy Thanksgiving dog treats?
Homemade Dog Biscuits
* 3 cups minced parsley
* 1/4 cup carrots鈥攕hredded
* 1/4 cup shredded mozzarella cheese
* 2 tablespoons olive oil
* 2 3/4 cups all-purpose flour
* 2 tablespoons bran
* 2 teaspoons baking powder
* 1/2 cup water鈥攑ossibly more
How to Prepare :
Preheat oven to 350 F, rack on middle level. Lightly grease a baking sheet. Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to the veggies. Gradually add 1/2 cup of water, mixing well. Make a moist, but not wet dough. If needed add a little more water. Knead for one minute. Roll out dough to 1/2 inch thickness. Using cookie cutter, cut out the shapes and transfer them to a baking sheet. Reroll the scraps and continue until dough is all used up. Bake for 20 to 30 minutes until biscuits have browned and hardened slightly. They will harden more as they cool. Store in an airtight container.Recipes for healthy Thanksgiving dog treats?
An... odd question, but just Yahoo search it. Maybe buy one of those treat kits, and add in/shape them as Thanksgiving stuff. Heh, good luck with finding a better answer than this. :)
Homemade Dog Biscuits
* 3 cups minced parsley
* 1/4 cup carrots鈥攕hredded
* 1/4 cup shredded mozzarella cheese
* 2 tablespoons olive oil
* 2 3/4 cups all-purpose flour
* 2 tablespoons bran
* 2 teaspoons baking powder
* 1/2 cup water鈥攑ossibly more
How to Prepare :
Preheat oven to 350 F, rack on middle level. Lightly grease a baking sheet. Stir together parsley, carrots, cheese, and oil. Combine all the dry ingredients and add to the veggies. Gradually add 1/2 cup of water, mixing well. Make a moist, but not wet dough. If needed add a little more water. Knead for one minute. Roll out dough to 1/2 inch thickness. Using cookie cutter, cut out the shapes and transfer them to a baking sheet. Reroll the scraps and continue until dough is all used up. Bake for 20 to 30 minutes until biscuits have browned and hardened slightly. They will harden more as they cool. Store in an airtight container.Recipes for healthy Thanksgiving dog treats?
An... odd question, but just Yahoo search it. Maybe buy one of those treat kits, and add in/shape them as Thanksgiving stuff. Heh, good luck with finding a better answer than this. :)
Iam making thanksgiving dinner for the first time, and have no clue what to make with the turkey, any recipes?
I really need help any Ideas recipes, I have no cooking skills scared Its not gonna come out right, I just got married and wanna impress my husband Please help.....Iam making thanksgiving dinner for the first time, and have no clue what to make with the turkey, any recipes?
email me for more... I have from soup to desserts... these recipes are really easy to do... don't be discouraged.
ShariPamperedChef@si.rr.com
Rosemary-Herb Roasted Turkey
Ingredients:
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Rosemary Herb Seasoning Mix
Directions:
1.Preheat oven to 325掳F. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.
2.Brush skin with oil using Chef's Silicone Basting Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Pocket Thermometer registers 180掳F in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done.)
3.Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey using Carving Set.
Confetti Potato Cakes
Ingredients:
1 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 cup whole kernel corn
1/2 cup diced red bell pepper
3 green onions with tops, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 3/4 cups instant potato flakes
Directions:
1.In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
2.Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.
Buttery Dill Carrots
Ingredients:
1 pound baby carrots (about 3 cups)
1/4 cup water
1 tablespoon butter or margarine
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
1/8 teaspoon salt
Directions:
1.Place carrots and water in Large Micro-Cooker庐. Microwave on HIGH 6 minutes or until carrots are crisp-tender; drain.
2.Add butter, dill weed and salt; toss gently. Serve immediately.
Yield: 6 servings
Black Bottom Banana Cream Pie
陆 package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 陆 cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
陆 tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish
1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 陆 inch circle using lightly floured Baker鈥檚 Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 陆 cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 陆 cups of the whipped topping.
4.Slice 1 陆 bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining 陆 banana and strawberries.
Cooks Tips
鈥or a colder serving temperature and easier cutting refrigerate pie 1-2 hours
鈥hen placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places
Tool Tip
鈥se the Egg Slicer Plus for slicing strawberries and bananasIam making thanksgiving dinner for the first time, and have no clue what to make with the turkey, any recipes?
Really simple and obvious stuff that goes with turkey:
Green bean casserole (2 cans of greenbeans, 1 can of mushroom soup (use that same can of mushroom soup for 1 can of milk), mix in casserole bakeware dish and bake in oven with French's onion stuffs on top, I'd say about 45 min, done ;) REally good stuff, season with pepper if needed.
Sweet potatoes, many recipes out there for that.
Baked rolls, mostly for staples for the plate.
Finally, mashed potatoes :)
One can add any dessert, most popular is cranberry jam but others do pie a la mode, etc.
Good luck!
Appertizers:
Chips %26amp; Dip
Olives and Mozerella Cheese Balls
Main Course:
Salad (any type)
Turkey
Mashed Potatoes and Gravy
Green Beans %26amp; Corn mixed with butter and Salt
Rolls w/ Butter
Baked mac %26amp; Cheese
Dessert:
No Bake Cheese cake
vanilla ice cream
You can find recipies at foodtv.com
Easy dressing
1 box stove top stuffing, any flavor
1 can cream of musroom soup
1/4 cup (or more to taste) chopped onion
1/4 cup milk
2 cups very hot water
Mix it all together, put in a greased 9 x 9 dish, bake for about 30 minutes at 350.
Green bean casserole
1 can French cut green beans, drained
1 can cream of mushroom soup
1 small can french fried onions
Stir together the green beans and cream of mushroom soup, put in a small casserole, bake about 20 minutes at 350. Take it out of the oven, sprinkle the onions on top, bake for another 5-10 minutes or until onions are a deep golden brown.
Easy and delicious.
Good luck!
green bean casserole
sweet potato casserole
hash brown casserole
fruit gelatin salad
squash casserole
broccoli casserole
go to allrecipes.com!
This is what we always make and its all so simple i can make it myself with no help and no frustration either =) PLUS it doesnt take ALL day! =P First, this is what we make...
1.Turkey
2.Candied Yams
3.Green Bean Casserole
4.Dinner Rolls
5.Mash Potatos and Gravey
6.Stuffing
7.Pumpkin Pie
8.Cheese Cake
1.Okay, for the turkey look for a Butterball Fully Cooked Roasted Turkey. All you do is defrost it 3 days ahead of time and then cook it in your oven for 1-2 hours depending on the size =) Super yummy and Super easy.
2. These are the instructions for the Yams. They are SO easy and SO delicious! I can not have thanksgiving with out this recipe! Don't forget to drain the can first or the marshmellows will dissolve.
INGREDIENTS
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
3. This goes in the microwave about 5 minutes before your ready to serve dinner. All you do is open a can of greenbeans and a can of mushroom soup and stir together in a big bowl. Then throw in two large hand fulls of shredded cheese and cook in the microwave for 5 minutes. Half way through stir it. If its too hot when you stir it take it out. When its done cooking add another handful of cheese.
4. We just buy a bag of premade =)
5. If you have small potatos think 3 potatos a person, medium 2, and large 1. Peel your potatos and cut into small peices, smaller the pecies the quicker they cook. Boil the potatos in a big pot of water on the top of the stove. When you can mash one with a fork you know there done. Either mash them with a potato masher or use a mixer (perferably use a mixer) add salt, butter, and milk until you reach your desired consitancy and taste. Gravey, we use the powder kind... just add 1 cup of water stir together until it boils, let it boil for a minute and then let it set to thicken (i stir every once in a while to avoid getting a film on top.)
6. Get stove top. Just add water and back for a few minutes =) (this and the candied yams can be put in the oven at the same time, AFTER the turkey is pulled out. The turkey will need time to cool a little before its eaten anyways)
7. If you make it by scratch all you need is pumpkin pie mix in a jar, evaporated milk, an egg, and a pie crust. follow the recipe on the pumpkin pie mix. If making your own make it a day ahead of time and eat cold, or reheat while eatting the rest of your thanksgiving dinner. (thats what we are doing) OR buy a pre made one. Dont forget the whip cream topping =)
8. Same thing, either make one form scratch the day before, or just get a frozen one. We got a frozen one this year and will be adding cherries on the top =)
Prep time is about 30 minutes and Total cooking time on Thanksgiving (assuming your pies are made a day ahead of time or store bought) will be about 3 hours tops. And its EASY and SO good!
I am assuming this is the first time, first thanksgiving?
Take all the pressure out of it....go out.. its not the outcome of the meal that makes it thanksgiving. Its the time spent together.
Our first thanksgiving together (prior we had gone to mom and dads) when we were married, we were scared to death, so we went to Golden Corral, had a great time laughing and eating...then we went out for Ice cream.
15 years later we still go out to eat for thanksgiving, sometimes barbecue, pizza, Seafood, Italian...Mexican, you name it and then go out for ice cream.
We used this exact recipe last year and even though it's made to me healthy it was also extremely flavorful and filling. The recipe for the meal includes portions of stuffing, green beans, potatoes, carrots, and turnip, and explains how to put these together to make a healthy, tasteful, and exotic meal. The best and healthiest Thanksgiving meal ever: http://topherreimroc.com/ThanksgivingRec鈥?/a>
Check out this page for some EASY Thanksgiving recipes:
http://www.gourmet-food-revolution.com/t鈥?/a>
Hope it goes well!
I HIGHLY recommend:
Allrecipes.com
This website is awesome! Every recipe I have ever made from it has turned out perfect and tasty. My husband and I have never been disappointed. And there are TONS of Thanksgiving recipes for all skill levels. If you follow the directions, you can't fail! Your husband will bow down before you, oh great cooking goddess!
GOOD LUCK!!
email me for more... I have from soup to desserts... these recipes are really easy to do... don't be discouraged.
ShariPamperedChef@si.rr.com
Rosemary-Herb Roasted Turkey
Ingredients:
1 thawed, frozen or fresh turkey, 12-18 pounds
1 large lemon, sliced
1 large onion, cut into wedges
2-3 fresh thyme sprigs
2 tablespoons vegetable oil
2 tablespoons Rosemary Herb Seasoning Mix
Directions:
1.Preheat oven to 325掳F. Remove neck and giblets from body and neck cavities; cook and reserve for use in stuffing or gravy, if desired. Rinse turkey inside and out; pat dry with paper towels. Lift wing tips up toward neck, then tuck under back of turkey. Place lemon, onion and thyme inside body cavity. Tie ends of legs together with cotton string. Place turkey, breast side up, on rack in Roasting Pan.
2.Brush skin with oil using Chef's Silicone Basting Brush. Sprinkle with seasoning mix. Roast turkey 3-4 hours or until Pocket Thermometer registers 180掳F in thickest part of thigh and juices run clear. (To prevent overcooking, loosely cover breast with aluminum foil when turkey is about two-thirds done. Check for doneness about 30 minutes before turkey is expected to be done.)
3.Remove turkey from oven; let stand 20 minutes. Using Meat Lifters, carefully remove turkey from Roasting Pan to Reversible Bamboo Carving Board. Cut string from legs and discard. Carve turkey using Carving Set.
Confetti Potato Cakes
Ingredients:
1 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 cup whole kernel corn
1/2 cup diced red bell pepper
3 green onions with tops, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 3/4 cups instant potato flakes
Directions:
1.In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.
2.Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.
Buttery Dill Carrots
Ingredients:
1 pound baby carrots (about 3 cups)
1/4 cup water
1 tablespoon butter or margarine
1 tablespoon snipped fresh dill weed or 1 teaspoon dried dill weed
1/8 teaspoon salt
Directions:
1.Place carrots and water in Large Micro-Cooker庐. Microwave on HIGH 6 minutes or until carrots are crisp-tender; drain.
2.Add butter, dill weed and salt; toss gently. Serve immediately.
Yield: 6 servings
Black Bottom Banana Cream Pie
陆 package (15 oz) refrigerated pie crusts (1 crust)
1 container (12 oz) frozen whipped topping, thawed, divided
1 package (6 oz) semi-sweet chocolate morsels
1 陆 cups cold milk
1 package (5.1 oz) vanilla instant pudding and pie filling
陆 tsp rum extract (optional)
2 medium bananas, sliced, divided
Strawberries for garnish
1.Preheat oven to 425 degrees. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 陆 inch circle using lightly floured Baker鈥檚 Roller. Place crust in Deep Dish Pie Plate, pressing dough onto the bottom and up the sides. Prick the bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown, cool completely.
2.Place 1 陆 cups of the whipped topping and chocolate morsels in Small Micro-Cooker, uncovered, on HIGH for 30-45 seconds; stir until smooth. Remove 2 Tbsp of the chocolate mixture into a Decorator Bottle for garnish, set aside. Spread remaining chocolate mixture over bottom of pie crust using All Purpose Spreader. Place crust in freezer while preparing pudding.
3.Pour milk into Classic Batter Bowl. Add pudding mix and rum extract; whisk 1 minute or until mixture begins to thicken. Fold in 1 陆 cups of the whipped topping.
4.Slice 1 陆 bananas, arrange over chocolate mixture in crust. Spread pudding mixture over the bananas. Refrigerate 30 minutes.
5.To garnish pie, squeeze chocolate mixture onto pie in a decorative design. Fill easy accent decorator with remaining whipped topping. Pipe rosettes at edge of pie. Garnish with remaining 陆 banana and strawberries.
Cooks Tips
鈥or a colder serving temperature and easier cutting refrigerate pie 1-2 hours
鈥hen placing refrigerated pie crust in the deep dish pie plate, evenly ruffle edge of crust inside the pie plate for picture perfect results. To keep crust from slipping down the sides of the pie plate during baking, firmly press edge of pie crust to fluted edge of pie plate in several places
Tool Tip
鈥se the Egg Slicer Plus for slicing strawberries and bananasIam making thanksgiving dinner for the first time, and have no clue what to make with the turkey, any recipes?
Really simple and obvious stuff that goes with turkey:
Green bean casserole (2 cans of greenbeans, 1 can of mushroom soup (use that same can of mushroom soup for 1 can of milk), mix in casserole bakeware dish and bake in oven with French's onion stuffs on top, I'd say about 45 min, done ;) REally good stuff, season with pepper if needed.
Sweet potatoes, many recipes out there for that.
Baked rolls, mostly for staples for the plate.
Finally, mashed potatoes :)
One can add any dessert, most popular is cranberry jam but others do pie a la mode, etc.
Good luck!
Appertizers:
Chips %26amp; Dip
Olives and Mozerella Cheese Balls
Main Course:
Salad (any type)
Turkey
Mashed Potatoes and Gravy
Green Beans %26amp; Corn mixed with butter and Salt
Rolls w/ Butter
Baked mac %26amp; Cheese
Dessert:
No Bake Cheese cake
vanilla ice cream
You can find recipies at foodtv.com
Easy dressing
1 box stove top stuffing, any flavor
1 can cream of musroom soup
1/4 cup (or more to taste) chopped onion
1/4 cup milk
2 cups very hot water
Mix it all together, put in a greased 9 x 9 dish, bake for about 30 minutes at 350.
Green bean casserole
1 can French cut green beans, drained
1 can cream of mushroom soup
1 small can french fried onions
Stir together the green beans and cream of mushroom soup, put in a small casserole, bake about 20 minutes at 350. Take it out of the oven, sprinkle the onions on top, bake for another 5-10 minutes or until onions are a deep golden brown.
Easy and delicious.
Good luck!
green bean casserole
sweet potato casserole
hash brown casserole
fruit gelatin salad
squash casserole
broccoli casserole
go to allrecipes.com!
This is what we always make and its all so simple i can make it myself with no help and no frustration either =) PLUS it doesnt take ALL day! =P First, this is what we make...
1.Turkey
2.Candied Yams
3.Green Bean Casserole
4.Dinner Rolls
5.Mash Potatos and Gravey
6.Stuffing
7.Pumpkin Pie
8.Cheese Cake
1.Okay, for the turkey look for a Butterball Fully Cooked Roasted Turkey. All you do is defrost it 3 days ahead of time and then cook it in your oven for 1-2 hours depending on the size =) Super yummy and Super easy.
2. These are the instructions for the Yams. They are SO easy and SO delicious! I can not have thanksgiving with out this recipe! Don't forget to drain the can first or the marshmellows will dissolve.
INGREDIENTS
1 (29 ounce) can sweet potatoes
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
3. This goes in the microwave about 5 minutes before your ready to serve dinner. All you do is open a can of greenbeans and a can of mushroom soup and stir together in a big bowl. Then throw in two large hand fulls of shredded cheese and cook in the microwave for 5 minutes. Half way through stir it. If its too hot when you stir it take it out. When its done cooking add another handful of cheese.
4. We just buy a bag of premade =)
5. If you have small potatos think 3 potatos a person, medium 2, and large 1. Peel your potatos and cut into small peices, smaller the pecies the quicker they cook. Boil the potatos in a big pot of water on the top of the stove. When you can mash one with a fork you know there done. Either mash them with a potato masher or use a mixer (perferably use a mixer) add salt, butter, and milk until you reach your desired consitancy and taste. Gravey, we use the powder kind... just add 1 cup of water stir together until it boils, let it boil for a minute and then let it set to thicken (i stir every once in a while to avoid getting a film on top.)
6. Get stove top. Just add water and back for a few minutes =) (this and the candied yams can be put in the oven at the same time, AFTER the turkey is pulled out. The turkey will need time to cool a little before its eaten anyways)
7. If you make it by scratch all you need is pumpkin pie mix in a jar, evaporated milk, an egg, and a pie crust. follow the recipe on the pumpkin pie mix. If making your own make it a day ahead of time and eat cold, or reheat while eatting the rest of your thanksgiving dinner. (thats what we are doing) OR buy a pre made one. Dont forget the whip cream topping =)
8. Same thing, either make one form scratch the day before, or just get a frozen one. We got a frozen one this year and will be adding cherries on the top =)
Prep time is about 30 minutes and Total cooking time on Thanksgiving (assuming your pies are made a day ahead of time or store bought) will be about 3 hours tops. And its EASY and SO good!
I am assuming this is the first time, first thanksgiving?
Take all the pressure out of it....go out.. its not the outcome of the meal that makes it thanksgiving. Its the time spent together.
Our first thanksgiving together (prior we had gone to mom and dads) when we were married, we were scared to death, so we went to Golden Corral, had a great time laughing and eating...then we went out for Ice cream.
15 years later we still go out to eat for thanksgiving, sometimes barbecue, pizza, Seafood, Italian...Mexican, you name it and then go out for ice cream.
We used this exact recipe last year and even though it's made to me healthy it was also extremely flavorful and filling. The recipe for the meal includes portions of stuffing, green beans, potatoes, carrots, and turnip, and explains how to put these together to make a healthy, tasteful, and exotic meal. The best and healthiest Thanksgiving meal ever: http://topherreimroc.com/ThanksgivingRec鈥?/a>
Check out this page for some EASY Thanksgiving recipes:
http://www.gourmet-food-revolution.com/t鈥?/a>
Hope it goes well!
I HIGHLY recommend:
Allrecipes.com
This website is awesome! Every recipe I have ever made from it has turned out perfect and tasty. My husband and I have never been disappointed. And there are TONS of Thanksgiving recipes for all skill levels. If you follow the directions, you can't fail! Your husband will bow down before you, oh great cooking goddess!
GOOD LUCK!!
I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
This is from Food Network's Ham on the Street. The best Sweet Potato/yam recipe I've ever had!
5 tablespoons unsalted butter
3 pounds sweet potatoes
Kosher salt
1/2 cup chopped pecans
1/2 cup coffee flavored liqueur (recommended: Kahlua)
1 cup heavy cream
3/4 cup dark brown sugar
1 (10.5 ounce) bag mini marshmallows
Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart oven-proof baking dish.
Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
I saw a recipe at Sue Bee Honey that sounded good Flavored just with Honey and Ginger does not sound sickening sweet check it outI need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
Real simple...
1/ Boil yams 2 or 3 big ones until cooked.
2/ While still hot skin and mash while adding 1 stick of butter
3/ Pour into a pyrex baking dish top with mini-marshmallows.
4/ Bake until the marmallows are browned.
Well what I do is Buy a few sweet potatoes or yams and then peel the skin off. The I slice about a half an inch to an inch and then boil until almost tender. Strain water and place in a baking dish and pour on the brown sugar (all depends on how sweet you want them) and butter. Bake until soft and then put marshmallows on top and bake just until the marshmallows are just turning brown. You have to try a few times to get it just the way YOU like it. But they are awesome this way. My sister uses the canned kind so you don't have to peel and boil. Good Luck.
go to allrecipes.com!
here is a great recipe
Aunt Polly's Sweet Potato Casserole
2 lb Sweet potatoes, boiled,
-peeled, and mashed 2 Eggs, beaten
2 oz Margarine, melted
1/2 c Brown sugar
1 c Buttermilk
1/4 ts Baking soda
1/2 ts Nutmeg and cinnamon
Combine all ingredients and mix well. Will be very soupy. Bake at 350F for 1 hour. Yields about 10 servings.
This is the best and easiest sweet potato casserole in the whole world - my family has had this every Thanksgiving and Christmas for about 20 years. Enjoy!
SENATOR RUSSELL'S SWEET POTATOES
3 c. sweet potatoes, mashed
1 c. granulated sugar
2 eggs, beaten
1 tbsp. vanilla
1/2 c. butter, melted
TOPPING:
1 c. light brown sugar
1 c. chopped nuts
1/3 c. butter, not melted
1/3 c. flour
Mix first 5 ingredients thoroughly. Pour into buttered casserole. Mix topping ingredients to crumb consistency. Sprinkle on top of potatoes. Bake 30 minutes at 350 degrees. One large can of potatoes is sufficient. Remove any string from potatoes and drain off most of the juice, but not all
3 cups peeled and chunked yams
3 apples peeled and chunked
Sauce
1/2 cup maple syrup
1/2 cup Captain Morgan's spiced rum
1/2 cup butter
1/2 teaspoon cinnamon
cook over medium heat until bubbling and butter melts
Toss over Yams and Apples
Cook in covered greased baking pan for 45 minutes at 400 degrees or until Yams are tender.
I always cook day before and reheat in over after turkey comes out.
5 tablespoons unsalted butter
3 pounds sweet potatoes
Kosher salt
1/2 cup chopped pecans
1/2 cup coffee flavored liqueur (recommended: Kahlua)
1 cup heavy cream
3/4 cup dark brown sugar
1 (10.5 ounce) bag mini marshmallows
Heat the oven to 350 degrees F. Use 1 tablespoon of the butter to grease a 2 quart oven-proof baking dish.
Peel the sweet potatoes and slice them 1/8-inch thick. Place 1/3 of the potatoes in the bottom of the baking dish. Season with salt and sprinkle over 1/3 of the pecans. Repeat 2 more times. Pour the coffee liqueur and cream over the potatoes. Spread the brown sugar evenly over the top and dot with the remaining butter. Cover the dish with aluminum foil and bake until the sweet potatoes are tender when poked with a sharp knife, about 50 to 60 minutes. Remove the dish from the oven and turn on the broiler. Remove the foil and cover the sweet potatoes evenly with the marshmallows. Put the dish under the broiler until the marshmallows are lightly browned, about 1 minute. Let cool a bit before serving.I need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
I saw a recipe at Sue Bee Honey that sounded good Flavored just with Honey and Ginger does not sound sickening sweet check it outI need a really good recipe for Yams this Thanksgiving. Anyone have any good recipes?
Real simple...
1/ Boil yams 2 or 3 big ones until cooked.
2/ While still hot skin and mash while adding 1 stick of butter
3/ Pour into a pyrex baking dish top with mini-marshmallows.
4/ Bake until the marmallows are browned.
Well what I do is Buy a few sweet potatoes or yams and then peel the skin off. The I slice about a half an inch to an inch and then boil until almost tender. Strain water and place in a baking dish and pour on the brown sugar (all depends on how sweet you want them) and butter. Bake until soft and then put marshmallows on top and bake just until the marshmallows are just turning brown. You have to try a few times to get it just the way YOU like it. But they are awesome this way. My sister uses the canned kind so you don't have to peel and boil. Good Luck.
go to allrecipes.com!
here is a great recipe
Aunt Polly's Sweet Potato Casserole
2 lb Sweet potatoes, boiled,
-peeled, and mashed 2 Eggs, beaten
2 oz Margarine, melted
1/2 c Brown sugar
1 c Buttermilk
1/4 ts Baking soda
1/2 ts Nutmeg and cinnamon
Combine all ingredients and mix well. Will be very soupy. Bake at 350F for 1 hour. Yields about 10 servings.
This is the best and easiest sweet potato casserole in the whole world - my family has had this every Thanksgiving and Christmas for about 20 years. Enjoy!
SENATOR RUSSELL'S SWEET POTATOES
3 c. sweet potatoes, mashed
1 c. granulated sugar
2 eggs, beaten
1 tbsp. vanilla
1/2 c. butter, melted
TOPPING:
1 c. light brown sugar
1 c. chopped nuts
1/3 c. butter, not melted
1/3 c. flour
Mix first 5 ingredients thoroughly. Pour into buttered casserole. Mix topping ingredients to crumb consistency. Sprinkle on top of potatoes. Bake 30 minutes at 350 degrees. One large can of potatoes is sufficient. Remove any string from potatoes and drain off most of the juice, but not all
3 cups peeled and chunked yams
3 apples peeled and chunked
Sauce
1/2 cup maple syrup
1/2 cup Captain Morgan's spiced rum
1/2 cup butter
1/2 teaspoon cinnamon
cook over medium heat until bubbling and butter melts
Toss over Yams and Apples
Cook in covered greased baking pan for 45 minutes at 400 degrees or until Yams are tender.
I always cook day before and reheat in over after turkey comes out.
Does anyone have recipes for a organic thanksgiving?
organic food and drink (but non alcoholis please) reipes for thanksgivingDoes anyone have recipes for a organic thanksgiving?
TOFURKEY
A new tradition in many homes for Thanksgiving is to make a Tofu Turkey, also called Tofurkey. With this vegan meal you can have traditional Thanksgiving turkey, stuffing and more.
Ingredients
5 pounds extra firm tofu (crumbled)
2 tablespoons sesame oil
1 red onion, finely chopped
1 1/3 cups diced celery
1 cup mushrooms, finely chopped
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon grated orange zest
3 sprigs fresh rosemary
Line a medium sized, round colander with a cheese cloth or a clean cotton dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander in a large bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the ';turkey'; (the flat side) down. Gently press on the sides of the ';turkey'; to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the ';turkey'; with foil.
Bake for one hour. After one hour, remove ';turkey'; from the oven and remove the foil. Baste the ';turkey'; with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return ';turkey'; to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Makes 10 servings
HARVEST PUMPKIN SOUP
Adapted from Spirit of the Harvest, North American Indian Cooking, by Beverly Cox and Martin Jacobs
Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.
1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste
Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.
Serves 4 to 6
SLOW-ROASTED ORGANIC VEGETABLES
Fill your home with the aroma or slow-roasting harvest vegetables that have cooked for hours in a low oven. Anything goes in this recipe; choose vegetables you love and the amount you need. Choose organic vegetables for the best flavor and nourishment.
Root vegetables (suggestions include beets, carrots, parsnips, sweet potatoes)
other vegetables (such as celery, leek, onion, and tomatoes)
tart vinaigrette (made with cold pressed olive oil, balsamic vinegar,
organic apple cider vinegar, garlic and salt and pepper)
Wash, peel and cut the vegetables. Place in a large roasting pan, and drizzle with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook for three hours or so, or until golden brown.
Chicken Apple Sausage Dressing
4 Tbsp. Wild Oats Organic Unsalted Butter
3 cloves garlic, minced
1 medium organic onion, chopped
1 organic Granny Smith apple, peeled, cored and chopped
3 c. organic celery, finely chopped
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1 tsp. salt
1 tsp freshly cracked black pepper
1/2 c. white wine
1 lb. bulk chicken apple sausage
8 c. day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white
1 1/2 c. organic chicken broth
Preheat oven to 400°. Heat butter in large skillet over medium heat. Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer. Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables. Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste. Spoon stuffing into a 3 qt. baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top.
Citrus Florentine Stuffed Mushrooms
Prep Time: 20 minutes, Cook Time: 25 minutes, Makes: 24 mushrooms
24 large organic mushroom caps
2 Tbsp. Wild Oats Organic Unsalted Butter
1/2 c. Wild Oats Organic Extra Virgin Olive Oil
1/2 sweet yellow organic onion, finely chopped
3 cloves garlic, minced
1/2 small organic red pepper
1 generous handful organic baby spinach, chopped
1 tsp. oregano
1 tsp. basil
1 Tbsp. fresh thyme, chopped
sea salt and freshly cracked black pepper, to taste
1/4 c. white wine
4 oz. Wild Oats Organic Cream Cheese
1/2 c. Rembrandt Aged Gouda, shredded, plus 2 Tbsp.
2 organic lemons
1/2 c. breadcrumbs
Preheat oven to 425°F. Remove stems from mushrooms and finely chop. Melt butter and two tablespoons of olive oil in a large sauté pan. Add onions and garlic. Sauté for 2 to 3 minutes; until soft. Add chopped mushroom stems, peppers and spinach. Sprinkle with herbs, salt and a grind of pepper. Cover and cook for 2 minutes, stirring once. Add wine. Cook until wine evaporates. Place mushroom caps in a large mixing bowl. Drizzle with olive oil. Toss to coat evenly. Line mushroom caps on a baking sheet. Add both cheeses to same mixing bowl. Top with sautéed vegetables and the zest and juice of one lemon. Mix well. Fill mushroom caps with generous dollops of the cheese mixture. Sprinkle with breadcrumbs and remaining Gouda. Bake for 15 to 20 minutes, or until the cheese is bubbling. Remove from oven and garnish with the zest from second lemon. Slice lemon into wedges for garnish.
Fresh Cranberry Relish
Prep Time: 15 minutes, Makes: 3 cups
12 oz. package organic fresh cranberries
1 large organic seedless orange, chopped
1 c. golden brown sugar
3 pieces candied ginger
1/4 c. Wild Oats Organic Orange Juice
Place all ingredients in food processor bowl. Pulse until well mixed and cranberries are coarsely chopped. Refrigerate until ready to serve.
Herb Roasted Turkey (no basting required)
1 (12 to 14 lb.) Wild Oats All-Natural Turkey, brined
1 lemon, cut into wedges
1/4 to 1/2 c. Wild Oats Extra Virgin Olive Oil
4 Tbsp. Wild Oats Organic Unsalted Butter, softened
sea salt and cracked black pepper, to taste
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 to 5 c. organic chicken broth (enough cover the bottom of the pan- 1/4 inch)
1 c. white wine
1 bay leaf
1 Tbsp. each dried thyme, rosemary and basil
Preheat oven to 325° F. Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity. Pour broth and wine into roasting pan. Add bay leaf and herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a “tent.” Roast until a meat thermometer reads 160°F. when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14 pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450°F for a golden bird. Allow the turkey to rest 20 minutes before carving.
Maple Roasted Acorn Squash with Pine Nuts
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
3 organic acorn squash, halved
6 tsp. Wild Oats Organic Unsalted Butter
6 Tbsp. Wild Oats Organic Maple Syrup
3 Tbsp. toasted pine nuts
Preheat oven to 400°F. Scoop out seeds with an ice cream scoop. Make each squash level by cutting a small part off the bottom. Place a teaspoon butter and a tablespoon maple syrup in each squash. Set the squash in a baking dish. Add a half inch of water to cover the bottom of the baking dish. Bake for 30 to 40 minutes, basting once or twice with the sugar/butter mixture. Garnish with pine nuts.
Perfect Mashed Potatoes
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
2 1/2 lbs. organic Yukon gold potatoes, peeled and quartered
1 Tbsp. sea salt
1/4 c. Wild Oats Organic Whole Milk, warmed
3 Tbsp. Wild Oats Organic Butter
sea salt and pepper to taste
potato ricer
Place potatoes in large saucepan. Cover with cold water and stir in salt. Cover and bring to a boil. Turn down heat and simmer for 20 minutes, until soft. Warm milk and butter in a saucepan, or in microwave. Drain potatoes. Carefully press potatoes through ricer, back into pan. Pour milk and butter over potatoes. Mix with a wooden spoon. Add salt and pepper to taste. For richer flavor, stir in 1/4 c. organic cream cheese and two tablespoons minced chives.
Pumpkin Pie topped with Homemade Bourbon Whipped Cream
Prep Time: 40 minutes plus crust chilling time, Cook Time: 1 hour 15 minutes, Makes: Two 9-inch pies
Crust
3 c. organic unbleached pastry flour
1 1/2 tsp. sea salt
1 c. non-hydrogenated vegetable shortening, chilled
1/4 c. Wild Oats Unsalted Butter, chilled
1/2 c. Wild Oats Organic Whole Milk, chilled
Mix flour and salt together in a large bowl. Cut in shortening and butter with a pastry cutter, until it resembles coarse meal. Sprinkle milk over dough and work in with your hands until it sticks together. Divide dough in half, wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into 12-inch discs. Place in 9-inch pie pans and crimp edges. Prick dough with a fork, and refrigerate until ready to use (at least 30 minutes).
Filling
1 c. organic golden brown sugar
1 Tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. cloves
1/2 tsp. ground allspice
2 tsp. vanilla extract
1 Tbsp. Wild Oats Organic Maple Syrup
4 Wild Oats Eggs
2 (15.4 oz) cans organic pumpkin puree
2 (12 oz.) cans evaporated milk
Preheat oven to 425°F. Mix sugar and spices together in a bowl. Whisk in syrup, eggs, pumpkin and milk. Pour filling into pie shells, dividing evenly between the two shells. Bake for 12 minutes. Reduce heat to 350°F and bake until the filling is set, about 45 to 60 minutes. Cool before serving. Top with bourbon whipped cream.
Bourbon Whipped Cream
Makes: About 2 cups
1 c. organic heavy whipping cream
1 tsp. vanilla extract
3 Tbsp. confectioners’ sugar
3 Tbsp. bourbon
Chill beaters and glass bowl in freezer for a half hour. Add ingredients to bowl and whip until stiff peaks form.
Sautéed Kale with Honey Balsamic Glaze
Prep Time: 10 minutes, Cook time: 12 minutes, Serves 6
1/4 c. balsamic vinegar
1/2 c. honey
3 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
4 cloves garlic, minced
3 bunches organic kale, washed and chopped into 2 in. squares
1/2 to 1 c. organic vegetable broth
sea salt and freshly cracked black pepper to taste
1 Tbsp. toasted sesame seeds
Heat honey and vinegar in a saucepan until honey melts, about 3 minutes. Set aside. In a skillet, heat olive oil over medium high heat. Add garlic. Sauté for one minute. Add kale. Toss to coat evenly. Add broth. Cover and cook for about 5 to 8 minutes, until the kale is soft. Place on serving platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle with toasted sesame seeds. Serve immediately.
Shaved Fennel, Apple, Toasted Walnut, Dried Cranberry, and Blue Cheese Salad
Prep Time: 25 minutes, Serves: 6
2 large organic fennel bulbs (chop fennel fronds and a 1/4 c. to stuffing)
2 organic Granny Smith apple, peeled and cored
1/2 c. buttermilk blue cheese, crumbled
1/4 c. organic walnuts, toasted and chopped
1/4 c. dried cranberries
1/4 c. Wild Oats Organic Extra Virgin Olive Oil
3 Tbsp. white balsamic vinegar
zest of one lemon
1 tsp. thyme
sea salt and black pepper, to taste
Remove fennel tops and reserve for garnish and a pungent addition to the stuffing. Trim root ends, halve, core and slice both the fennel bulbs and the apples thinly with a mandolin or sharp knife. Finely chop about two tablespoons fronds, set aside for garnish.
Combine fennel, apples, cheese, walnuts and cranberries in a large bowl. Toss gently. Whisk together olive oil, vinegar, lemon zest, thyme, salt and pepper. Drizzle over salad and toss to coat evenly. Divide between six salad plates, or place in a salad bowl. Garnish with chopped fennel fronds.
Simply Delicious Gravy
3 Tbsp. Wild Oats Organic Unsalted Butter
1 small onion, finely diced
2 cloves garlic, minced
turkey giblets, neck, gizzard and heart
3 c. organic chicken broth
1 tsp. thyme
1 tsp. marjoram
1 c. white wine
2 Tbsp. fresh thyme, chopped
3 Tbsp. organic unbleached flour
salt and pepper, to taste
Melt 1 tablespoon butter in a medium saucepan. Add onion and garlic, sauté for 4 minutes, until soft. Add turkey giblets, neck, gizzard and heart, sauté until browned. Add broth and herbs. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any froth. Strain broth. Discard turkey giblets, neck and heart. Refrigerate broth until ready to make the gravy. After the turkey is finished roasting, remove from the pan. Pour pan juices into a fat separator or measuring cup and skim off any fat. Reserve fat for gravy. Place roasting pan over two burners. Turn to medium high heat. Add wine to pan, scrape up any caramelized bits with a wooden spoon. Add rest of butter, fresh thyme. Set aside. In a saucepan, combine 3 tablespoons reserved turkey fat with 3 tablespoons flour, cook for about 4 minutes, until nutty and browned. Measure reserved pan juices, deglazed pan juices and turkey stock to equal 4 cups. Whisk into flour mixture. Stirring constantly; cook slowly until gravy is thick, about 5 to 8 minutes. Add salt and pepper to taste.
Iced Coffee
Ingredients
-------------
4 cups of espresso coffee
1 ½ pints Organic Whole milk
2 tbsp Organic Double Cream
4 cups ice
Cocoa powder to sprinkle
Cinnamon to sprinkle
Directions
------------
1) Allow coffee to cool to room temperature.
2) Combine all the ingredients, except the sprinklers, in a blender and whizz until the ice is like crunchy snow.
serves 2-4
TOFURKEY
A new tradition in many homes for Thanksgiving is to make a Tofu Turkey, also called Tofurkey. With this vegan meal you can have traditional Thanksgiving turkey, stuffing and more.
Ingredients
5 pounds extra firm tofu (crumbled)
2 tablespoons sesame oil
1 red onion, finely chopped
1 1/3 cups diced celery
1 cup mushrooms, finely chopped
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing
1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon grated orange zest
3 sprigs fresh rosemary
Line a medium sized, round colander with a cheese cloth or a clean cotton dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander in a large bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the ';turkey'; (the flat side) down. Gently press on the sides of the ';turkey'; to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the ';turkey'; with foil.
Bake for one hour. After one hour, remove ';turkey'; from the oven and remove the foil. Baste the ';turkey'; with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return ';turkey'; to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.
Makes 10 servings
HARVEST PUMPKIN SOUP
Adapted from Spirit of the Harvest, North American Indian Cooking, by Beverly Cox and Martin Jacobs
Pumpkins are one of the oldest harvest crops in the Americas. Serve this Northeastern Woodland Indian pumpkin soup recipe the traditional way, in a bowl made out of a pumpkin that has had the top cut off and the seeds cleaned out.
1 small (12 inch) pumpkin, or 1 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste
Note: If using a fresh pumpkin, preheat the oven to 350F, place the pumpkin in a baking pan and bake for one hour, or until the skin of the pumpkin is easily pierced with a knife. Remove the pumpkin from the oven and cool. Cut the pumpkin in half and scrape off the seeds (save the seeds to make slow-roasted pumpkin seeds). Next, scrape the pumpkin flesh from the shell. Mash or puree the pumpkin flesh in a blender.
Combine all ingredients except the broth, in a large saucepan, and heat slowly. Gradually stir in the broth to reach the desired consistency. Simmer until hot. Garnish with nuts, seeds, and scallions.
Serves 4 to 6
SLOW-ROASTED ORGANIC VEGETABLES
Fill your home with the aroma or slow-roasting harvest vegetables that have cooked for hours in a low oven. Anything goes in this recipe; choose vegetables you love and the amount you need. Choose organic vegetables for the best flavor and nourishment.
Root vegetables (suggestions include beets, carrots, parsnips, sweet potatoes)
other vegetables (such as celery, leek, onion, and tomatoes)
tart vinaigrette (made with cold pressed olive oil, balsamic vinegar,
organic apple cider vinegar, garlic and salt and pepper)
Wash, peel and cut the vegetables. Place in a large roasting pan, and drizzle with the vinaigrette. Toss. Place the pan in a low oven-250-300 F- and cook for three hours or so, or until golden brown.
Chicken Apple Sausage Dressing
4 Tbsp. Wild Oats Organic Unsalted Butter
3 cloves garlic, minced
1 medium organic onion, chopped
1 organic Granny Smith apple, peeled, cored and chopped
3 c. organic celery, finely chopped
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh sage, chopped
1 tsp. salt
1 tsp freshly cracked black pepper
1/2 c. white wine
1 lb. bulk chicken apple sausage
8 c. day old bread, preferably sourdough, baguette, or a mixture of corn bread, wheat and white
1 1/2 c. organic chicken broth
Preheat oven to 400°. Heat butter in large skillet over medium heat. Add garlic, onion, apples, celery, and rosemary, thyme, sage, salt and pepper. Cook for about 5 minutes, until the onion is tender and translucent. Add wine, and cook for 2 minutes longer. Place in a large bowl. In the same skillet, brown sausage over medium heat. Add to vegetables. Combine with bread cubes, pour chicken broth over the mixture, and mix well. Add salt and pepper to taste. Spoon stuffing into a 3 qt. baking dish, cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of baking for a crispy top.
Citrus Florentine Stuffed Mushrooms
Prep Time: 20 minutes, Cook Time: 25 minutes, Makes: 24 mushrooms
24 large organic mushroom caps
2 Tbsp. Wild Oats Organic Unsalted Butter
1/2 c. Wild Oats Organic Extra Virgin Olive Oil
1/2 sweet yellow organic onion, finely chopped
3 cloves garlic, minced
1/2 small organic red pepper
1 generous handful organic baby spinach, chopped
1 tsp. oregano
1 tsp. basil
1 Tbsp. fresh thyme, chopped
sea salt and freshly cracked black pepper, to taste
1/4 c. white wine
4 oz. Wild Oats Organic Cream Cheese
1/2 c. Rembrandt Aged Gouda, shredded, plus 2 Tbsp.
2 organic lemons
1/2 c. breadcrumbs
Preheat oven to 425°F. Remove stems from mushrooms and finely chop. Melt butter and two tablespoons of olive oil in a large sauté pan. Add onions and garlic. Sauté for 2 to 3 minutes; until soft. Add chopped mushroom stems, peppers and spinach. Sprinkle with herbs, salt and a grind of pepper. Cover and cook for 2 minutes, stirring once. Add wine. Cook until wine evaporates. Place mushroom caps in a large mixing bowl. Drizzle with olive oil. Toss to coat evenly. Line mushroom caps on a baking sheet. Add both cheeses to same mixing bowl. Top with sautéed vegetables and the zest and juice of one lemon. Mix well. Fill mushroom caps with generous dollops of the cheese mixture. Sprinkle with breadcrumbs and remaining Gouda. Bake for 15 to 20 minutes, or until the cheese is bubbling. Remove from oven and garnish with the zest from second lemon. Slice lemon into wedges for garnish.
Fresh Cranberry Relish
Prep Time: 15 minutes, Makes: 3 cups
12 oz. package organic fresh cranberries
1 large organic seedless orange, chopped
1 c. golden brown sugar
3 pieces candied ginger
1/4 c. Wild Oats Organic Orange Juice
Place all ingredients in food processor bowl. Pulse until well mixed and cranberries are coarsely chopped. Refrigerate until ready to serve.
Herb Roasted Turkey (no basting required)
1 (12 to 14 lb.) Wild Oats All-Natural Turkey, brined
1 lemon, cut into wedges
1/4 to 1/2 c. Wild Oats Extra Virgin Olive Oil
4 Tbsp. Wild Oats Organic Unsalted Butter, softened
sea salt and cracked black pepper, to taste
3 sprigs fresh rosemary
3 sprigs fresh thyme
3 to 5 c. organic chicken broth (enough cover the bottom of the pan- 1/4 inch)
1 c. white wine
1 bay leaf
1 Tbsp. each dried thyme, rosemary and basil
Preheat oven to 325° F. Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity. Pour broth and wine into roasting pan. Add bay leaf and herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a “tent.” Roast until a meat thermometer reads 160°F. when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14 pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450°F for a golden bird. Allow the turkey to rest 20 minutes before carving.
Maple Roasted Acorn Squash with Pine Nuts
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
3 organic acorn squash, halved
6 tsp. Wild Oats Organic Unsalted Butter
6 Tbsp. Wild Oats Organic Maple Syrup
3 Tbsp. toasted pine nuts
Preheat oven to 400°F. Scoop out seeds with an ice cream scoop. Make each squash level by cutting a small part off the bottom. Place a teaspoon butter and a tablespoon maple syrup in each squash. Set the squash in a baking dish. Add a half inch of water to cover the bottom of the baking dish. Bake for 30 to 40 minutes, basting once or twice with the sugar/butter mixture. Garnish with pine nuts.
Perfect Mashed Potatoes
Prep Time: 10 minutes, Cook time: 25 minutes, Serves 6
2 1/2 lbs. organic Yukon gold potatoes, peeled and quartered
1 Tbsp. sea salt
1/4 c. Wild Oats Organic Whole Milk, warmed
3 Tbsp. Wild Oats Organic Butter
sea salt and pepper to taste
potato ricer
Place potatoes in large saucepan. Cover with cold water and stir in salt. Cover and bring to a boil. Turn down heat and simmer for 20 minutes, until soft. Warm milk and butter in a saucepan, or in microwave. Drain potatoes. Carefully press potatoes through ricer, back into pan. Pour milk and butter over potatoes. Mix with a wooden spoon. Add salt and pepper to taste. For richer flavor, stir in 1/4 c. organic cream cheese and two tablespoons minced chives.
Pumpkin Pie topped with Homemade Bourbon Whipped Cream
Prep Time: 40 minutes plus crust chilling time, Cook Time: 1 hour 15 minutes, Makes: Two 9-inch pies
Crust
3 c. organic unbleached pastry flour
1 1/2 tsp. sea salt
1 c. non-hydrogenated vegetable shortening, chilled
1/4 c. Wild Oats Unsalted Butter, chilled
1/2 c. Wild Oats Organic Whole Milk, chilled
Mix flour and salt together in a large bowl. Cut in shortening and butter with a pastry cutter, until it resembles coarse meal. Sprinkle milk over dough and work in with your hands until it sticks together. Divide dough in half, wrap in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface into 12-inch discs. Place in 9-inch pie pans and crimp edges. Prick dough with a fork, and refrigerate until ready to use (at least 30 minutes).
Filling
1 c. organic golden brown sugar
1 Tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. cloves
1/2 tsp. ground allspice
2 tsp. vanilla extract
1 Tbsp. Wild Oats Organic Maple Syrup
4 Wild Oats Eggs
2 (15.4 oz) cans organic pumpkin puree
2 (12 oz.) cans evaporated milk
Preheat oven to 425°F. Mix sugar and spices together in a bowl. Whisk in syrup, eggs, pumpkin and milk. Pour filling into pie shells, dividing evenly between the two shells. Bake for 12 minutes. Reduce heat to 350°F and bake until the filling is set, about 45 to 60 minutes. Cool before serving. Top with bourbon whipped cream.
Bourbon Whipped Cream
Makes: About 2 cups
1 c. organic heavy whipping cream
1 tsp. vanilla extract
3 Tbsp. confectioners’ sugar
3 Tbsp. bourbon
Chill beaters and glass bowl in freezer for a half hour. Add ingredients to bowl and whip until stiff peaks form.
Sautéed Kale with Honey Balsamic Glaze
Prep Time: 10 minutes, Cook time: 12 minutes, Serves 6
1/4 c. balsamic vinegar
1/2 c. honey
3 Tbsp. Wild Oats Organic Extra Virgin Olive Oil
4 cloves garlic, minced
3 bunches organic kale, washed and chopped into 2 in. squares
1/2 to 1 c. organic vegetable broth
sea salt and freshly cracked black pepper to taste
1 Tbsp. toasted sesame seeds
Heat honey and vinegar in a saucepan until honey melts, about 3 minutes. Set aside. In a skillet, heat olive oil over medium high heat. Add garlic. Sauté for one minute. Add kale. Toss to coat evenly. Add broth. Cover and cook for about 5 to 8 minutes, until the kale is soft. Place on serving platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle with toasted sesame seeds. Serve immediately.
Shaved Fennel, Apple, Toasted Walnut, Dried Cranberry, and Blue Cheese Salad
Prep Time: 25 minutes, Serves: 6
2 large organic fennel bulbs (chop fennel fronds and a 1/4 c. to stuffing)
2 organic Granny Smith apple, peeled and cored
1/2 c. buttermilk blue cheese, crumbled
1/4 c. organic walnuts, toasted and chopped
1/4 c. dried cranberries
1/4 c. Wild Oats Organic Extra Virgin Olive Oil
3 Tbsp. white balsamic vinegar
zest of one lemon
1 tsp. thyme
sea salt and black pepper, to taste
Remove fennel tops and reserve for garnish and a pungent addition to the stuffing. Trim root ends, halve, core and slice both the fennel bulbs and the apples thinly with a mandolin or sharp knife. Finely chop about two tablespoons fronds, set aside for garnish.
Combine fennel, apples, cheese, walnuts and cranberries in a large bowl. Toss gently. Whisk together olive oil, vinegar, lemon zest, thyme, salt and pepper. Drizzle over salad and toss to coat evenly. Divide between six salad plates, or place in a salad bowl. Garnish with chopped fennel fronds.
Simply Delicious Gravy
3 Tbsp. Wild Oats Organic Unsalted Butter
1 small onion, finely diced
2 cloves garlic, minced
turkey giblets, neck, gizzard and heart
3 c. organic chicken broth
1 tsp. thyme
1 tsp. marjoram
1 c. white wine
2 Tbsp. fresh thyme, chopped
3 Tbsp. organic unbleached flour
salt and pepper, to taste
Melt 1 tablespoon butter in a medium saucepan. Add onion and garlic, sauté for 4 minutes, until soft. Add turkey giblets, neck, gizzard and heart, sauté until browned. Add broth and herbs. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any froth. Strain broth. Discard turkey giblets, neck and heart. Refrigerate broth until ready to make the gravy. After the turkey is finished roasting, remove from the pan. Pour pan juices into a fat separator or measuring cup and skim off any fat. Reserve fat for gravy. Place roasting pan over two burners. Turn to medium high heat. Add wine to pan, scrape up any caramelized bits with a wooden spoon. Add rest of butter, fresh thyme. Set aside. In a saucepan, combine 3 tablespoons reserved turkey fat with 3 tablespoons flour, cook for about 4 minutes, until nutty and browned. Measure reserved pan juices, deglazed pan juices and turkey stock to equal 4 cups. Whisk into flour mixture. Stirring constantly; cook slowly until gravy is thick, about 5 to 8 minutes. Add salt and pepper to taste.
Iced Coffee
Ingredients
-------------
4 cups of espresso coffee
1 ½ pints Organic Whole milk
2 tbsp Organic Double Cream
4 cups ice
Cocoa powder to sprinkle
Cinnamon to sprinkle
Directions
------------
1) Allow coffee to cool to room temperature.
2) Combine all the ingredients, except the sprinklers, in a blender and whizz until the ice is like crunchy snow.
serves 2-4
Do you know any Thanksgiving recipes?
Please look at links below.
The last link is for vegetarians Thanksgiving
Have a nice dayDo you know any Thanksgiving recipes?
You should ask your grandmother or mother or something.myspace images
The last link is for vegetarians Thanksgiving
Have a nice dayDo you know any Thanksgiving recipes?
You should ask your grandmother or mother or something.
I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
Since I麓m in school, there wasn麓t time to make a big meal Thursday, so I麓m doing it this weekend as a surprise for my German husband.I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
I made turkey with cranberry pecan stuffing, sweet potato cassarole, green bean cassarole and gravy, and caramel apple cheesecake. The cheesecake recipe is on foodnetwork.com from emeril .
for the turkey, I deboned it the day before and roasted the carcass, boiling it off afterward to make stock for the gravy. this is the best way to cook a turkey, you're guaranteed moist breastmeat this way. you sear the pieces skin side down until skin is browned to your liking, turn them and sear for 2-3 more minutes. I placed the breast meat ,skin side up , on a mound of the stuffing for the '; in the bird'; stuffing flavor, and placed the rest of the pieces around it in the turkey roaster. This takes about 1-1/2 hours to roast at 375, or until breast meat is 160 degrees.
stuffing
1 loaf white bread cubed
1/2 cup celery chopped finely
1/2 cup onion chopped finely
4 tblsp butter or margarine
1 cup dried cranberries
1 cup white wine
1-2 cups chicken stock
1 cup chopped apples
bells seasoning ( or poultry seasoning) to taste
onion powder
garlic powder
salt
pepper
In a large stock pot:
saute onion and celery in the butter with a pinch of salt about 3-4 minutes on medium heat. add apples until just tender, about 2 minutes. add cranberries for another 2 minutes then
deglaze the pan with the wine and simmer for another 2 minutes. add about 1-2 tsp bells, onion powder, pepper and garlic powder to your taste. season lightly, you can always add more later.
remove from the heat and add bread then chicken stock, about 1/2 cup at a time until stuffing is desired consistancy. Beat the egg and fold into your stuffing. Dont stir it too much once you've added the bread, you dont want it mushy
bake either in or under your bird, or in a pan at 375 for about half an hour, until stuffing is slightly crisp on the outside.
if you bake your stuffing in the bird, you cook the bird at 375 until temp is 165.very important, if your bird is done, your stuffing has to be 165 as well, and it may not be at this point. you may have to remove the stuffing and continue cooking until 165.
sweet potato cassarole
5-6 sweet potatoes
4 large apples sliced thin
3/4 cup brown sugar
1 stick margarine or butter, melted
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup walnuts or pecans, chopped
peel and slice sweet potatoes about 1/2 inch thick
boil potatoes until just tender crisp, about 10 minutes
place a layer of the sweet potatoes in the bottom of a buttered cassarole dish. place apples in a layer over the potatoes.
mix together brown sugar and spices. layer half of this mixture over the apples, the layer the rest of the sweet potatoes. layer the other half of the brown sugar mixture over the top. top with nuts then drizzle the melted butter, cover with foil and bake at 375 for about half an hour or until potatoes are nice and tender.
if the potatoes look dry on top, you can remove from the oven and baste the top with the juices from the bottom of the pan using the spoon. bake the last 5 minutes uncovered to crisp if desired.
green bean cassarole is the frenches recipe on the durkee french fried onion container. not sure if germans would appreciate, lol.I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
Well, we had turkey,ham, dressing/gravy, green beans, several casseroles, pecan pie,Million dollar pie and cake.
Million Dollar pie
2 Graham cracker pie crust
1can of condensed milk
1small can of coconut flakes
1large can crushed pineapple drained.
1cup of chopped pecans
1large cool whip
1/2cup of lemon juice
mix together and pour into pie crust ...chill
makes 2 pies
My best dish was the cornbread stuffing, but I have no recipe. Lots of onions, celery and parsley, fried in butter until half done, poultry seasoning, pepper and sage. Homemade cornbread, plain toast and a bag of cornbread stuffing. It made a lot! I used 8 eggs and 2 cups of milk to bind it all together, it made enough to stuff into the turkey cavity and neck area, with a big pan of leftovers.
The other favorite for Thanksgiving is the sweet potato casserole, boil those until almost done, chunk it up, mix it with waaayyyy too much butter and brown sugar and bake until bubbly and it smells so good!
I understand you can get Truthahn in Germany but it might take some doing. A friend of mine just told me she got cranberries. I gather you can fix a very traditional feast.
Turkey
Mash potatoes
Green Beans
Cranberry Sauce
Apple Pie
Stuffing
I love using Epicurious.com as they tell you how difficult a dish is to make and people review them on how good they are.
How about a crispy pork roast with Bavarian dumplings. Krautsalat with bacon, white asparagus with butter sauce. And Leberknoedelsuppe as a starter.
I made turkey with cranberry pecan stuffing, sweet potato cassarole, green bean cassarole and gravy, and caramel apple cheesecake. The cheesecake recipe is on foodnetwork.com from emeril .
for the turkey, I deboned it the day before and roasted the carcass, boiling it off afterward to make stock for the gravy. this is the best way to cook a turkey, you're guaranteed moist breastmeat this way. you sear the pieces skin side down until skin is browned to your liking, turn them and sear for 2-3 more minutes. I placed the breast meat ,skin side up , on a mound of the stuffing for the '; in the bird'; stuffing flavor, and placed the rest of the pieces around it in the turkey roaster. This takes about 1-1/2 hours to roast at 375, or until breast meat is 160 degrees.
stuffing
1 loaf white bread cubed
1/2 cup celery chopped finely
1/2 cup onion chopped finely
4 tblsp butter or margarine
1 cup dried cranberries
1 cup white wine
1-2 cups chicken stock
1 cup chopped apples
bells seasoning ( or poultry seasoning) to taste
onion powder
garlic powder
salt
pepper
In a large stock pot:
saute onion and celery in the butter with a pinch of salt about 3-4 minutes on medium heat. add apples until just tender, about 2 minutes. add cranberries for another 2 minutes then
deglaze the pan with the wine and simmer for another 2 minutes. add about 1-2 tsp bells, onion powder, pepper and garlic powder to your taste. season lightly, you can always add more later.
remove from the heat and add bread then chicken stock, about 1/2 cup at a time until stuffing is desired consistancy. Beat the egg and fold into your stuffing. Dont stir it too much once you've added the bread, you dont want it mushy
bake either in or under your bird, or in a pan at 375 for about half an hour, until stuffing is slightly crisp on the outside.
if you bake your stuffing in the bird, you cook the bird at 375 until temp is 165.very important, if your bird is done, your stuffing has to be 165 as well, and it may not be at this point. you may have to remove the stuffing and continue cooking until 165.
sweet potato cassarole
5-6 sweet potatoes
4 large apples sliced thin
3/4 cup brown sugar
1 stick margarine or butter, melted
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 cup walnuts or pecans, chopped
peel and slice sweet potatoes about 1/2 inch thick
boil potatoes until just tender crisp, about 10 minutes
place a layer of the sweet potatoes in the bottom of a buttered cassarole dish. place apples in a layer over the potatoes.
mix together brown sugar and spices. layer half of this mixture over the apples, the layer the rest of the sweet potatoes. layer the other half of the brown sugar mixture over the top. top with nuts then drizzle the melted butter, cover with foil and bake at 375 for about half an hour or until potatoes are nice and tender.
if the potatoes look dry on top, you can remove from the oven and baste the top with the juices from the bottom of the pan using the spoon. bake the last 5 minutes uncovered to crisp if desired.
green bean cassarole is the frenches recipe on the durkee french fried onion container. not sure if germans would appreciate, lol.I麓m fixing Thanksgiving dinner on Sunday here in Germany-what did you make, and do you have recipes?
Well, we had turkey,ham, dressing/gravy, green beans, several casseroles, pecan pie,Million dollar pie and cake.
Million Dollar pie
2 Graham cracker pie crust
1can of condensed milk
1small can of coconut flakes
1large can crushed pineapple drained.
1cup of chopped pecans
1large cool whip
1/2cup of lemon juice
mix together and pour into pie crust ...chill
makes 2 pies
My best dish was the cornbread stuffing, but I have no recipe. Lots of onions, celery and parsley, fried in butter until half done, poultry seasoning, pepper and sage. Homemade cornbread, plain toast and a bag of cornbread stuffing. It made a lot! I used 8 eggs and 2 cups of milk to bind it all together, it made enough to stuff into the turkey cavity and neck area, with a big pan of leftovers.
The other favorite for Thanksgiving is the sweet potato casserole, boil those until almost done, chunk it up, mix it with waaayyyy too much butter and brown sugar and bake until bubbly and it smells so good!
I understand you can get Truthahn in Germany but it might take some doing. A friend of mine just told me she got cranberries. I gather you can fix a very traditional feast.
Turkey
Mash potatoes
Green Beans
Cranberry Sauce
Apple Pie
Stuffing
I love using Epicurious.com as they tell you how difficult a dish is to make and people review them on how good they are.
How about a crispy pork roast with Bavarian dumplings. Krautsalat with bacon, white asparagus with butter sauce. And Leberknoedelsuppe as a starter.
Need good thanksgiving recipes? details included?
okay so me and 2 other ppl like to make a ';restaraunt'; thing for each holiday where we sell cool holiday related food...so what should we do for thanksgiving? and they shouldnt be food you neccesarily eat for thanksgiving, just something cute that represents it (like sandwiches shaped as turkeys, cookies frosted like pilgrims, etc.)Need good thanksgiving recipes? details included?
ever hear of smitties pretzel filling to stuff a turkey?http://exchange.ydr.com/lofiversion/inde鈥?/a> see link to find recipe
Need good thanksgiving recipes? details included?
check out www.kraftfood.com
they usually have some pretty nifty, cost efficient, ideas on their site! Good luck!!
This question would do a lot better in Food and Drinks. They have som awesome ideas there.
ever hear of smitties pretzel filling to stuff a turkey?http://exchange.ydr.com/lofiversion/inde鈥?/a> see link to find recipe
Need good thanksgiving recipes? details included?
check out www.kraftfood.com
they usually have some pretty nifty, cost efficient, ideas on their site! Good luck!!
This question would do a lot better in Food and Drinks. They have som awesome ideas there.
This is the first year I have to make Thanksgiving dinner, need good recipes and ideas PLEASE!!!?
I am cooking for my boyfriends family of about 10-12 people, my family always does seafood for Thanksgiving so I never have made a traditional Thanksgiving dinner till this year... PLEASE HELP WITH SOME IDEAS!This is the first year I have to make Thanksgiving dinner, need good recipes and ideas PLEASE!!!?
Make a schedule for the day of. That way you can figure out what's going in the oven, on the burners, on the grill at what time and you don't run out of burners or forget to cook something and if you get behind you can grab someone to help!
Besides the turkey (figure about 14 lbs for 12 people, 1 per person and 2 just in case), make another meat - ham's probably most common, but you can do beef, fish, chicken, whatever. Also, you don't need as much of your secondary meat since most people will take turkey, but for example I'd say 6 lbs of ham. Or you could ask people what they want :) but I like to surprise!
To make things easier, throw some frozen veggies - corn, peas, broccoli - on the table. They taste so much better than canned with less work. Since some people don't like naked veg, put out an au gratin sauce - could be as easy as melted Velveeta, or make one yourself. *One serving* 2 T margarine melted (med heat) in a pot on the stove, whisk in 1 T flour. Slowly stir in 1 c milk, and keep stirring until sauce starts to thicken. Add 3/4 c shredded cheese, and keep stirring until sauce has a smooth consistency.
You might want to at least double that recipe for 12 though.
Green bean casserole is a generally beloved Thanksgiving dish. I use the recipe on the bag of French's French Fried Onions, but the link is here ( http://www.frenchs.com/recipe/rds/french鈥?/a> ). This goes fast, so make at least two.
Mashed potatoes and gravy, cranberry sauce, and possibly an acorn squash (cut it in half, gut it, add about 1/2 c marshmallows, 3 T brown sugar, and as many raisins as you can cram in after that stuff - it will depend on size of squash - then bake in the oven) round out your veggies.
Serve fresh bread from a bakery, put butter, salt, and pepper on the table.
Deviled eggs.
And at least 3 kinds of dessert!
GLThis is the first year I have to make Thanksgiving dinner, need good recipes and ideas PLEASE!!!?
Okay, deep breaths, and plan ahead! Buy your food and do everything in advance as much as you can. For 10-12 people I'd say buy a 18-22 lb bird. That'll be plenty for everyone plus some leftovers for you for the day after. I get the Jennie-O frozen birds. Don't forget to take the package out of the inside!!! You don't want burned plastic inside.
If you stuff the bird, they have these little pouches at the grocery store for a dollar. You put the stuffing in the pouch, tie it up, and place the pouch inside the bird so there is less fuss and mess at the end.
Have people help out too... If you are cooking the food, have one guest bring champaign, one guest bring apple pie, one guest bring pumpkin, etc. Sometimes guests will even help with appetizers. It's easy and takes more away from you.
If you are going to make homemade cranberry sauce, do that one day in advance, cranberries are fussy.
Try looking at Paula Deen's recipes at Foodnetwork.com. She has great traditional recipes that are simple to make and will impress the in-laws.
I know, I had my in-laws for the first time last year and I did 2 of her side dishes (a green bean casserole and a sweet potato casserole) and 2 of her desserts (not yo'mama's banana pudding and a sweet potato pie). They all turned out perfect and were a joy to make. If the in-laws are from the South, they'll really like Paula Deen's recipes.
Go to the Butterball Turkey website. It's wonderful! They have recipes, meal planners - everything you need to organize your first big Thanksgiving meal.
You have some great recipes listed by other posters, so I won't add mine. Whatever menu you choose, I think you'll find the Butterball website invaluable.
I hope your boyfriend is helping with the meal. When my guests ask if they can bring something, I always say yes - and ask what they'd like to bring. I don't want three mince pies, for instance. I keep a list of who is bringing what, so I don't have duplicates. I've found most guests want to contribute to a big holiday. They feel like they're more a part of the festivities if they have a stake in the fixin's. I'm always sure to give credit to each at the table - Aunt Maybelle brought her famous pumpkin pie, for instance. I love to watch them beam when they get credit for their efforts.
Have a wonderful Thanksgiving!
I have seen people over the years knock themselves out by doing too much for a feast. Then when it all happens they are disappointed or totally exhausted and cant enjoy it. Keep it simple, when people ask if there is something they can bring say yes. Keep their contribution to one dish, and tell them what type dish so not everyone brings the same thing. Keep you contribution to approximately 4 main dishes, so you can concentrate on quality, not quantity. By not over doing for the meal, there will be enough energy left for you to be an enjoyable and happy hostess.
Turkey- Get a large pan, take out the neck and giblets in the turkey cover wash it thoroughly, put the turkey in the pan and season ( I use cavendars, seasoning salt, and pepper), cut up carrots, celery, and potatoes and place those in the pan around the turkey, put water in the pan up to halfway where the legs are. Make sure through the cooking process you paste the turkey with the water keeps it very moist.
Dressing- Sausage dressing is the best. All you do is buy the Peppridge Farm dressing in a bag, and cook as directed, cook Sage sausage from Jimmy Dean or Tenn Pride.
Cranberry Sauce-
Ingredients
1 cup (200 g) sugar
1 cup (255 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Method
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups
Rolls- Walmart has great selection of rolls,
This sounds good too
CRAB MEAT CORN CHOWDER
1 (No. 1) can cream style corn
2 c. milk
2 green onions, cut
1 chicken bouillon cube
2 tbsp. flour
2 tbsp. butter
1 1/2 tsp. salt (or less)
1/8 tsp. pepper
Dash cayenne
Chopped celery (optional)
Parsley (optional)
Mrs. Dash (optional)
1 (7 1/2 oz.) can crab meat
Put corn, milk, onion, bouillon and flour in blender. Cover and blend. Empty into cold saucepan. Add butter and salt. Cook, stirring constantly until mixture thickens. Add pepper, cayenne and crab meat. (This scorches easily.)
Or a simple corn casserole, green bean casserole you find on the back of the fried onions is good.
Also have others bring stuff as well Pumpkin pies etc...
Hi!
Ok. I did this last year. And it is HECTIC. I did it for 17 people.
PLAN AHEAD! Think of everything.
1) Get help. Have your boyfriend choose a dish and make it himself. This can be easy (e.g. buy prechopped lettuce, some tomatoes, cucs, etc. for a large salad)
2) Get help from his mom or your mom (peeling potatoes, etc.)
3) I made my famous stuffing that is made with large blueberry muffins, Crab Meat, stovetop stuffing mix, celery and onions and some sage. Everyone died over it!
Leave the crab out if you wish.
4) Add cream cheese and heavy creamer, garlic and green onions to the mashed potatoes.
5) Get wine/beer for everyone for before dinner. Make them stay out of the kitchen. Have your boyfriend wait on them while you cook.
6) Breathe.
7) Get a big turkey, let it thaw for 2 days before that day.
8) Season it liberally with butter under the skin, lots of herbs and spices, salt and pepper, and sage.
Look up cooking a Turkey online.
9) Have someone else bring the rolls or buy pre-made rolls
10) Have lots of butter on hand
11) Make a good vegetable (corn, zucchini, broccoli) that is light and not over dresssed wit butter.
Spaghetti squash. Take half a spaghetti squash, scoop out the seeds, and put a sprinkle of salt and a pat of butter in the middle. Cover it and zap it in the microwave for 6-10 minutes or until the flesh starts to come apart in strings. Drizzle with maple syrup or brown sugar and tease the flesh apart into strings, and serve in the squash skin.
It's pretty much the only squash I like...
Talk to your boyfriend's mother. Ask her for her family favorite recipes, and what they usually have.
There are just some things that people expect on T-day, that you may or may not think of. For us, it's a pumpkin chiffon pie. It just isn't Thanksgiving with out it.
I'm hosting over 15 people this year, and I'm getting most of my recipes from http://www.williams-sonoma.com/
They have amazing recipes. I've tried a lot of the Thanksgiving ones, and love them.
Good luck!
martha stewart gives some of the best thanksgiving recipes that are easy and elegant! go to marthastewart.com and find your favorites for a 1st timer i suggest the no fuss turkey feast menu everything from appetizers to dessert
You HAVE to serve the chinese chicken salad with Soycha! I did for my first Thanksgiving and everyone raved about it and wanted recipes. I know it's not your traditional salad but it was everyone's favorite!
I usually just go get the meal that is already made at the grocery store and my family thinks I made it myself!
Here's an idea: how about the 10-12 guests bring side dishes and desserts, and you provide the turkey, gravy, and maybe the dressing?
Perfect Roast Turkey
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Preheat the oven to 350 degrees.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8-10.
--Ina Garten
------------------------------
LEEK AND WILD MUSHROOM STUFFING
The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.
1陆 cups hot water
陆 oz. dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 Tbsp. chopped fresh thyme
1陆 ( 8oz.) French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend
Combine 1陆 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; saut茅 10 minutes. Add leeks and garlic; saut茅 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish 鈥?alongside turkey or while turkey is resting 鈥?until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish:
Preheat oven to 350掳F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
Makes 10 to 12 servings.
--Bon App茅tit, November 2002
Iammare is right, if we didn't have green bean casserole it would NOT be Thanksgiving in my house. I've got my In Laws requesting it from me now!
And we always try to do something different. One year it was pumpkin parfaits, last year was acorn squash. I am thinking of trying my hand at butternut squash this year.
Our menu usually looks like this:
mashed taters
turkey
stuffing
Classic green bean bake
1 can (10 3/4 oz) cream of mushroom soup
1/2 C milk
1 ts soy sauce
generous dash pepper
2 packages (9oz each) green beans, cooked %26amp; drained
1 can (2.8 oz) french fried onions
1. in 1 1/2 quart casserole, combine soup, milk, soy sauce %26amp; pepper. Stir in beasn %26amp; 1/2 can of onions
2. Bake @ 350 F for 25 min or until hot %26amp; bubbling.
3. Stir bean mixture. Top w/remaining onions. Bake 5 min more or until hot %26amp; bubbling.
Stove stop stuffing options
http://www.kraftfoods.com/main.aspx?s=re鈥?/a>
Take 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken and mix %26amp; match your recipe from these options...
liquid options
orange juice
chicken broth
apple juice
beef broth
vegetable/fruit choices
dried cranberries
chopped green or red apples
shredded carrots
chopped mushrooms
cooked chopped potatoes
add-in possibilities
PLANTERS Chopped Pecans, toasted
chopped fresh parsley
raisins
OSCAR MAYER Real Bacon Bits
PREPARE stuffing mix as directed on package, substituting 1-1/2 cups liquid for the water and stirring in 1/3 cup vegetables/fruits and 2 Tbsp. add-ins along with the liquid. Cover; let stand 5 min.
FLUFF with fork before serving.
Sweet taters
Orange coconut*
prep time up to 2 days.
bake time 45 min
3 1/2 lbs sweet taters, peeled %26amp; cubed
6 tb butter
1/2 ts salt
3 tb frozen orange juice concentrate, thawed*
topping
2 TB each all purpose flour, brown sugar %26amp; butter
2/3 C sweetened coconut*
1. In large saucepan, simmer taters in salted water until soft. Drain. Place in large bowl %26amp; whip with electric mixer. Add butter, salt %26amp; oj to potatoes %26amp; whip to combine. Put taters in baking dish, cover %26amp; refrigerate up to 2 days.
2. To bake, bring to room temp.
Heat oven to 350 F. Combine topping ingredients in small bowl, %26amp; mix together using fingers. sprinkle topping over taters %26amp; bake 45 min. Makes 10 servings.
*Maple pecan sweet potatoes
Use 3 TB maple syrup instead of orange juice in taters %26amp; 2/3 C chopped pecans instead of coconut in topping.
Spicy Gingersnap
Use 1 ts pumpkin pie spice instead of oj %26amp; 2/3 C crushed gingersnaps instead of coconut in topping.
Pumpkin Pecan Parfaits
1 C dairy beverage (soy milk, rice milk, cow's milk)
1 (15oz) can pumpkin
2 pkg (4 serving size each) sugar free vanilla instant pudding %26amp; pie mix
1 ts ground cinnamon
1/2 ts ground ginger
1/4 ts ground cloves
1 C whipping cream
8oz cream cheese (low fat), softened
1/4 C splenda (or I used regular sugar)
2 ts vanilla extract
1/2 C finely chopped pecans
1. In medium bowl, combine dairy beverage, puddin gmixex, spices %26amp; pumpkin
2. Whip cream until stiff. Set aside.
3. In a medium bowl, mix cream cheese, sugar, %26amp; vanilla extract. %26gt; Fold whipped cream into cream cheese mixture.
4. To assemble, spoon 2 TBpumpkin mixture into parfait, or small wine glass. Add 1 TB cream cheese/whipped cream mixture %26amp; 1/2 TB pecans.
Repeat layers as you please.
Make a schedule for the day of. That way you can figure out what's going in the oven, on the burners, on the grill at what time and you don't run out of burners or forget to cook something and if you get behind you can grab someone to help!
Besides the turkey (figure about 14 lbs for 12 people, 1 per person and 2 just in case), make another meat - ham's probably most common, but you can do beef, fish, chicken, whatever. Also, you don't need as much of your secondary meat since most people will take turkey, but for example I'd say 6 lbs of ham. Or you could ask people what they want :) but I like to surprise!
To make things easier, throw some frozen veggies - corn, peas, broccoli - on the table. They taste so much better than canned with less work. Since some people don't like naked veg, put out an au gratin sauce - could be as easy as melted Velveeta, or make one yourself. *One serving* 2 T margarine melted (med heat) in a pot on the stove, whisk in 1 T flour. Slowly stir in 1 c milk, and keep stirring until sauce starts to thicken. Add 3/4 c shredded cheese, and keep stirring until sauce has a smooth consistency.
You might want to at least double that recipe for 12 though.
Green bean casserole is a generally beloved Thanksgiving dish. I use the recipe on the bag of French's French Fried Onions, but the link is here ( http://www.frenchs.com/recipe/rds/french鈥?/a> ). This goes fast, so make at least two.
Mashed potatoes and gravy, cranberry sauce, and possibly an acorn squash (cut it in half, gut it, add about 1/2 c marshmallows, 3 T brown sugar, and as many raisins as you can cram in after that stuff - it will depend on size of squash - then bake in the oven) round out your veggies.
Serve fresh bread from a bakery, put butter, salt, and pepper on the table.
Deviled eggs.
And at least 3 kinds of dessert!
GLThis is the first year I have to make Thanksgiving dinner, need good recipes and ideas PLEASE!!!?
Okay, deep breaths, and plan ahead! Buy your food and do everything in advance as much as you can. For 10-12 people I'd say buy a 18-22 lb bird. That'll be plenty for everyone plus some leftovers for you for the day after. I get the Jennie-O frozen birds. Don't forget to take the package out of the inside!!! You don't want burned plastic inside.
If you stuff the bird, they have these little pouches at the grocery store for a dollar. You put the stuffing in the pouch, tie it up, and place the pouch inside the bird so there is less fuss and mess at the end.
Have people help out too... If you are cooking the food, have one guest bring champaign, one guest bring apple pie, one guest bring pumpkin, etc. Sometimes guests will even help with appetizers. It's easy and takes more away from you.
If you are going to make homemade cranberry sauce, do that one day in advance, cranberries are fussy.
Try looking at Paula Deen's recipes at Foodnetwork.com. She has great traditional recipes that are simple to make and will impress the in-laws.
I know, I had my in-laws for the first time last year and I did 2 of her side dishes (a green bean casserole and a sweet potato casserole) and 2 of her desserts (not yo'mama's banana pudding and a sweet potato pie). They all turned out perfect and were a joy to make. If the in-laws are from the South, they'll really like Paula Deen's recipes.
Go to the Butterball Turkey website. It's wonderful! They have recipes, meal planners - everything you need to organize your first big Thanksgiving meal.
You have some great recipes listed by other posters, so I won't add mine. Whatever menu you choose, I think you'll find the Butterball website invaluable.
I hope your boyfriend is helping with the meal. When my guests ask if they can bring something, I always say yes - and ask what they'd like to bring. I don't want three mince pies, for instance. I keep a list of who is bringing what, so I don't have duplicates. I've found most guests want to contribute to a big holiday. They feel like they're more a part of the festivities if they have a stake in the fixin's. I'm always sure to give credit to each at the table - Aunt Maybelle brought her famous pumpkin pie, for instance. I love to watch them beam when they get credit for their efforts.
Have a wonderful Thanksgiving!
I have seen people over the years knock themselves out by doing too much for a feast. Then when it all happens they are disappointed or totally exhausted and cant enjoy it. Keep it simple, when people ask if there is something they can bring say yes. Keep their contribution to one dish, and tell them what type dish so not everyone brings the same thing. Keep you contribution to approximately 4 main dishes, so you can concentrate on quality, not quantity. By not over doing for the meal, there will be enough energy left for you to be an enjoyable and happy hostess.
Turkey- Get a large pan, take out the neck and giblets in the turkey cover wash it thoroughly, put the turkey in the pan and season ( I use cavendars, seasoning salt, and pepper), cut up carrots, celery, and potatoes and place those in the pan around the turkey, put water in the pan up to halfway where the legs are. Make sure through the cooking process you paste the turkey with the water keeps it very moist.
Dressing- Sausage dressing is the best. All you do is buy the Peppridge Farm dressing in a bag, and cook as directed, cook Sage sausage from Jimmy Dean or Tenn Pride.
Cranberry Sauce-
Ingredients
1 cup (200 g) sugar
1 cup (255 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Method
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups
Rolls- Walmart has great selection of rolls,
This sounds good too
CRAB MEAT CORN CHOWDER
1 (No. 1) can cream style corn
2 c. milk
2 green onions, cut
1 chicken bouillon cube
2 tbsp. flour
2 tbsp. butter
1 1/2 tsp. salt (or less)
1/8 tsp. pepper
Dash cayenne
Chopped celery (optional)
Parsley (optional)
Mrs. Dash (optional)
1 (7 1/2 oz.) can crab meat
Put corn, milk, onion, bouillon and flour in blender. Cover and blend. Empty into cold saucepan. Add butter and salt. Cook, stirring constantly until mixture thickens. Add pepper, cayenne and crab meat. (This scorches easily.)
Or a simple corn casserole, green bean casserole you find on the back of the fried onions is good.
Also have others bring stuff as well Pumpkin pies etc...
Hi!
Ok. I did this last year. And it is HECTIC. I did it for 17 people.
PLAN AHEAD! Think of everything.
1) Get help. Have your boyfriend choose a dish and make it himself. This can be easy (e.g. buy prechopped lettuce, some tomatoes, cucs, etc. for a large salad)
2) Get help from his mom or your mom (peeling potatoes, etc.)
3) I made my famous stuffing that is made with large blueberry muffins, Crab Meat, stovetop stuffing mix, celery and onions and some sage. Everyone died over it!
Leave the crab out if you wish.
4) Add cream cheese and heavy creamer, garlic and green onions to the mashed potatoes.
5) Get wine/beer for everyone for before dinner. Make them stay out of the kitchen. Have your boyfriend wait on them while you cook.
6) Breathe.
7) Get a big turkey, let it thaw for 2 days before that day.
8) Season it liberally with butter under the skin, lots of herbs and spices, salt and pepper, and sage.
Look up cooking a Turkey online.
9) Have someone else bring the rolls or buy pre-made rolls
10) Have lots of butter on hand
11) Make a good vegetable (corn, zucchini, broccoli) that is light and not over dresssed wit butter.
Spaghetti squash. Take half a spaghetti squash, scoop out the seeds, and put a sprinkle of salt and a pat of butter in the middle. Cover it and zap it in the microwave for 6-10 minutes or until the flesh starts to come apart in strings. Drizzle with maple syrup or brown sugar and tease the flesh apart into strings, and serve in the squash skin.
It's pretty much the only squash I like...
Talk to your boyfriend's mother. Ask her for her family favorite recipes, and what they usually have.
There are just some things that people expect on T-day, that you may or may not think of. For us, it's a pumpkin chiffon pie. It just isn't Thanksgiving with out it.
I'm hosting over 15 people this year, and I'm getting most of my recipes from http://www.williams-sonoma.com/
They have amazing recipes. I've tried a lot of the Thanksgiving ones, and love them.
Good luck!
martha stewart gives some of the best thanksgiving recipes that are easy and elegant! go to marthastewart.com and find your favorites for a 1st timer i suggest the no fuss turkey feast menu everything from appetizers to dessert
You HAVE to serve the chinese chicken salad with Soycha! I did for my first Thanksgiving and everyone raved about it and wanted recipes. I know it's not your traditional salad but it was everyone's favorite!
I usually just go get the meal that is already made at the grocery store and my family thinks I made it myself!
Here's an idea: how about the 10-12 guests bring side dishes and desserts, and you provide the turkey, gravy, and maybe the dressing?
Perfect Roast Turkey
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Preheat the oven to 350 degrees.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8-10.
--Ina Garten
------------------------------
LEEK AND WILD MUSHROOM STUFFING
The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.
1陆 cups hot water
陆 oz. dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 Tbsp. chopped fresh thyme
1陆 ( 8oz.) French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend
Combine 1陆 cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; saut茅 10 minutes. Add leeks and garlic; saut茅 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.
To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish 鈥?alongside turkey or while turkey is resting 鈥?until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
To bake stuffing in dish:
Preheat oven to 350掳F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.
* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
Makes 10 to 12 servings.
--Bon App茅tit, November 2002
Iammare is right, if we didn't have green bean casserole it would NOT be Thanksgiving in my house. I've got my In Laws requesting it from me now!
And we always try to do something different. One year it was pumpkin parfaits, last year was acorn squash. I am thinking of trying my hand at butternut squash this year.
Our menu usually looks like this:
mashed taters
turkey
stuffing
Classic green bean bake
1 can (10 3/4 oz) cream of mushroom soup
1/2 C milk
1 ts soy sauce
generous dash pepper
2 packages (9oz each) green beans, cooked %26amp; drained
1 can (2.8 oz) french fried onions
1. in 1 1/2 quart casserole, combine soup, milk, soy sauce %26amp; pepper. Stir in beasn %26amp; 1/2 can of onions
2. Bake @ 350 F for 25 min or until hot %26amp; bubbling.
3. Stir bean mixture. Top w/remaining onions. Bake 5 min more or until hot %26amp; bubbling.
Stove stop stuffing options
http://www.kraftfoods.com/main.aspx?s=re鈥?/a>
Take 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken and mix %26amp; match your recipe from these options...
liquid options
orange juice
chicken broth
apple juice
beef broth
vegetable/fruit choices
dried cranberries
chopped green or red apples
shredded carrots
chopped mushrooms
cooked chopped potatoes
add-in possibilities
PLANTERS Chopped Pecans, toasted
chopped fresh parsley
raisins
OSCAR MAYER Real Bacon Bits
PREPARE stuffing mix as directed on package, substituting 1-1/2 cups liquid for the water and stirring in 1/3 cup vegetables/fruits and 2 Tbsp. add-ins along with the liquid. Cover; let stand 5 min.
FLUFF with fork before serving.
Sweet taters
Orange coconut*
prep time up to 2 days.
bake time 45 min
3 1/2 lbs sweet taters, peeled %26amp; cubed
6 tb butter
1/2 ts salt
3 tb frozen orange juice concentrate, thawed*
topping
2 TB each all purpose flour, brown sugar %26amp; butter
2/3 C sweetened coconut*
1. In large saucepan, simmer taters in salted water until soft. Drain. Place in large bowl %26amp; whip with electric mixer. Add butter, salt %26amp; oj to potatoes %26amp; whip to combine. Put taters in baking dish, cover %26amp; refrigerate up to 2 days.
2. To bake, bring to room temp.
Heat oven to 350 F. Combine topping ingredients in small bowl, %26amp; mix together using fingers. sprinkle topping over taters %26amp; bake 45 min. Makes 10 servings.
*Maple pecan sweet potatoes
Use 3 TB maple syrup instead of orange juice in taters %26amp; 2/3 C chopped pecans instead of coconut in topping.
Spicy Gingersnap
Use 1 ts pumpkin pie spice instead of oj %26amp; 2/3 C crushed gingersnaps instead of coconut in topping.
Pumpkin Pecan Parfaits
1 C dairy beverage (soy milk, rice milk, cow's milk)
1 (15oz) can pumpkin
2 pkg (4 serving size each) sugar free vanilla instant pudding %26amp; pie mix
1 ts ground cinnamon
1/2 ts ground ginger
1/4 ts ground cloves
1 C whipping cream
8oz cream cheese (low fat), softened
1/4 C splenda (or I used regular sugar)
2 ts vanilla extract
1/2 C finely chopped pecans
1. In medium bowl, combine dairy beverage, puddin gmixex, spices %26amp; pumpkin
2. Whip cream until stiff. Set aside.
3. In a medium bowl, mix cream cheese, sugar, %26amp; vanilla extract. %26gt; Fold whipped cream into cream cheese mixture.
4. To assemble, spoon 2 TBpumpkin mixture into parfait, or small wine glass. Add 1 TB cream cheese/whipped cream mixture %26amp; 1/2 TB pecans.
Repeat layers as you please.
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