BOILED HOT DOGS
6 hot dogs
1 qt water
6 buns
Boil water, put in hot dogs till they cry for mercy. Place hot dogs in buns. ENJOY !!What are some good thanksgiving recipes?????????????
Ultimate Recipe for Delicious Turkey Dinner:
The secret is here. Now you. Yes. you... can indulge in a mouth watering, flavorful, tender turkey delight..and not only is it delicious and easy to prepare... the cost will save you big dollars. Dollars to spend on even MORE turkey dinners!!!!!
What you will need:
-One pot
-Two cups of water. *From the freshest springs...*
- One block of Ramen noodles. *Of finest Asian quality.*
-One pack of ';ROAST'; turkey flavor. For added flavor, add another packet. *The rarest flavors and spices rumored to be from the royal gardens.*
-Set the rare ingredients to a boil. Stir.
Follow this well-kept secret, passed down from high Cusine chefs... and this timeless dish will be a smash at your next Thanksgiving feast. ;)
When I was married we used to eat Korean food.
Now I just eat what ever.
No kidding. 2 Thanksgivings ago I only had 1/3 of a jar of horseradish in the house. That was Thanksgiving.
So, no recipes. Think of your blessings.
THANKSGIVING DAY SALAD
2 c. water
1 (6 oz.) pkg. raspberry flavored gelatin
2 (10 oz.) pkgs. frozen, sliced strawberries, thawed
1 (16 oz.) can whole cranberry sauce
1/2 c. pecan pieces
Lettuce leaves
YOU'LL NEED:
Medium size saucepan
Measuring cups
Large mixing bowl
Mixing spoon
Can opener
2 quart ring mold
Serving platter
Sharp knife
Bring water to a boil in a saucepan over high heat. Pour over the gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight.
Before Thanksgiving dinner, unmold the salad on a large platter (to help unmold the salad, run a knife around the edge of the mold; dip the mold into warm water for a few seconds, being careful not to get water on the salad. Place serving platter over the top and turn over, holding both together.) Surround with lettuce leaves. Refrigerate and prepare the topping.
an easy recipe for cranberry sauce. bring 1 cup of water to boil. add 1 bag of cranberries (fresh not frozen) add 1 cup of sugar. still until berries have popped. (about 5-6 min) tada! fantastic cranberry sauce. (at least that's what everyone tells me I personally hate cranberry sauce.) Another good recipe for cranberries which I actually do like is also easy. Use your blender or food processors to grind together 1 bag of fresh cranberries, 1 large orange (do not peel) and 1 cup of sugar. Add the sugar slowly using only what you want for taste. Have on hand 1 cup of orange juice to add little by little until you have your desired consistancy. I like mine pretty dry so I use only about 1/4 cup. This makes a great alternative to miracle whip for your cold turkey sandwhiches after thanksgiving.
I get quite a few of my recipes from here: http://www.foodnetwork.com/food/entertai鈥?/a>
My Favorite Pumpkin Cheesecake
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch spring form pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
i once made a chocolate pumpkin pie,.....instead of adding milk, i added chocolate milk, and chocolate chips,.....good stuff,.....
Butternut squash soup w/scoop of vanilla icecream
8 cups winter squash (Butternut, Hubbard, etc.), peeled, seeded and cubed
4 Tbsp. Olive oil
2 cups onion, peeled and sliced
2 cups carrot, peeled and sliced
1 cup celery, sliced
1 garlic clove, minced
1 bay leaf
4 cans of low-sodium chicken or vegetable stock (14 陆 ounce cans)
1 pint Ben %26amp; Jerry鈥檚 Vanilla ice cream
2 Tbsp. chopped nuts (walnuts, almonds, pecans, etc.)
Kosher Salt and white pepper to taste, cinnamon.
Half cup of half %26amp; half (optional)
toasted pumpkin seeds on top, optional
4 cup of white wine to roasted onions, wait 5 minutes for alcohol to burn off
Preheat oven to 350.
In a large bowl, toss squash with 2 Tbsp. olive oil (maybe butter) to coat. Place squash in roasting pan or on sheet pan covered with foil. Place in a 350-degree oven for 25 minutes.
Meanwhile, in a 3-quart soup pot, add the remaining olive oil and saute the onions until translucent. Add the garlic and cook for 15 seconds more, stirring constantly to avoid burning. Add the carrots, celery, bay leaf, and chicken stock; bring to a simmer and cook uncovered for 45 minutes to 1 hour, until approximately half the liquid has evaporated. Remove the bay leaf and discard.
In a blender or food processor, puree the vegetables and stock. Return puree to the pot and add 陆 pint of the ice cream. Simmer over low heat to warm the mixture thoroughly.
Season to taste with salt and pepper, and serve with a dollop of vanilla ice cream and some chopped nuts sprinkled over the top.
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Turkey cranberry ravioli:
Ravioli:
1/4 pound ground turkey, preferably dark meat
2 tablespoons cranberry sauce
2 tablespoons grated Romano
1 tablespoon bread crumbs
1 tablespoon chopped fresh parsley leaves
1 egg
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
20 store-bought wonton wrappers
Gravy:
3 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1/2 cup chicken broth
2 tablespoons heavy cream
1 tablespoon chopped parsley leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.
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CORNBREAD WILE RICE STUFFING
2 1/2 cups chicken stock
2 cups water
1 cup wild rice
1 tablespoon olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
1 teaspoon salt
1/2 teaspoon Essence, recipe follows
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
Basic Cornbread, recipe follows, or 4 cups crumbled leftover cornbread
3/4 cup chopped toasted pecans
1/4 cup unsalted butter, melted
Preheat oven to 375 degrees F.
Lightly grease a 9-inch square baking dish and set aside.
To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.
Add 4 cups of crumbled Basic Cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.
DIP FOR FANCY CRACKERS (appetizer):
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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MASHED SWEET POTATOES:
4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F.
Rub the sweet potatoes with the oil and place in an ovenproof baking dish and roast potatoes until tender, about 1 hour, turning once after 30 minutes. When potatoes are cooked, set aside to cool for 10 minutes. Cut the potatoes in half and squeeze the potato pulp into a 3 quart saucepan. Set the flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter and fold together until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve.
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Green Bean Walnut Side Dish:
1/2 pound green beans, trimmed
2 tablespoons chopped walnuts
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons chopped red onion
2 teaspoons walnut oil or olive oil
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
Makes 4 servings.
RICE AND BROCCOLI CASSEROLE
10 oz. broccoli, thawed, not cooked
2 c. Minute Rice, uncooked (I use Success Rice)
1 can cream of celery soup
1 soup can water
8 oz. Cheez Whiz (sometimes I use more, the cheesier the better)
1/2 stick butter, melted
Spray the baking dish with a non stick spray.
Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350'.
PINEAPPLE AU GRATIN
1 c. shredded cheese
3/4 cup. sugar
20 oz. pineapple chunks in juice
3 tbsp flour
1 package ritz crackers
1/2 stick margarine, melted
Drain pineapple, reserving 1/2 cup juice. Combine cheese, sugar and flour. Add pineaple juice and then pineapple. Crumble Ritz crackers on top. Spoon melted butter on top. Bake at 350 degrees for 20 minutes or until bubbly.
Luau Sweet Potatoes
1 (40 ounce) can yams (the large one.)
2 bananas, sliced sprinkled with lemon juice
1 (8 ounce) can crushed pineapple
4 tablespoons melted butter
2 tablespoons rum
1/2 cup brown sugar, packed
3 ounces chopped macadamia nuts
1. Preheat oven to 350
2. Place yams in an ovenproof dish and add bananas.
3. Combine remaining ingredients, except nuts.
4. Pour over yams and bananas.
5. Sprinkle with nuts.
6. Bake at 350 for 25 - 30 minutes until bubbly.
Company Sweet Potatoes
3 c. mashed sweet potatoes
1/2 c. milk
2 eggs
1 c. sugar
1/3 c. butter or margarine
1 tsp. vanilla
Combine all ingredients and pour into baking dish.
Top with the following:
1 c. coconut
1 c. brown sugar
1/3 c. melted butter or margarine
1 c. chopped nuts
1/3 c. flour
Blend coconut, nuts, brown sugar and flour; then, add the melted butter. Sprinkle over the potatoes. Bake at 375' until brown - about 25 minutes.
YUMMY PUMPKIN CAKE
2- 15 oz. cans of pumpkin
1- 12 oz. can evaporated milk
2 tsp. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp. nutmeg
1 cup melted butter
1 cup nuts
Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13';x9';x2'; pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350' for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.)
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