I want to make something out of this world. I am making food for my grandparents as well as my fiance's grandparents. I want 2 different desserts for the 2 events.What are some tasty Thanksgiving dessert recipes? I need 2.?
I've made this for over 10 yrs for both Thanksgiving and Christmas and never have any leftovers.
Cranberry Mousse
1 (6 oz) pkg cranberry flavored jello
1 c boiling water
1 (20 oz) can crushed pineapple
1 (16 oz) can cranberry sauce
3 tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp ground nutmeg
2 c sour cream
1/2 c chopped pecans
In a large bowl, dissolve jello in boiling water. Drain pineapple, setting the pineapple aside and adding juice to jello. Stir in cranberry sauce, lemon juice, lemon peel and nutmeg. Chill until thickened. Fold in sour cream, pineapple and pecans. Chill until set, at least 2 hours.
Serves 16-20.What are some tasty Thanksgiving dessert recipes? I need 2.?
Carnation Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S庐 100% Pure Pumpkin
1 can (12 fl. oz.) NESTL脡庐 CARNATION庐 Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425掳 F oven for 15 minutes. Reduce temperature to 350掳 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
I modified it; the amount of evaporated milk they are saying to use is = to 1 1/2 cans of milk just use 1 can and it will fit perfectly into a deep dish pie shell + it's a lot better
Here are two great hits!!
Pumpkin Cheesecake with Gingersnap Pecan Crust
This cheesecake has been a huge success at the bakery since its introduction. It is a lovely dessert for an autumn dinner party. I love to make cheesecakes when I'm entertaining because they can be made one to two days in advance, before guests even arrive.
For the crust
8 Tbs unsalted butter, melted
1 1/2 cups gingersnap cookie crumbs
1/2 cup chopped toasted pecans (see note)
For the filling
3/4 lb cream cheese, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
5 large eggs, at room temperature
1 1/2 cups canned pumpkin puree
3/4 cup heavy cream
1 1/2 tsp cinnamon
For the Sweet Vanilla Whipped Cream
2 cups heavy cream
2 tsp sugar
2 tsp vanilla extract
Garnish
Sweet Vanilla Whipped Cream
Toasted pecan halves
1 Make the crust
2 Preheat oven to 325掳F (160掳C).
3 In a small bowl, combine the butter with the gingersnap cookie crumbs and pecans. Press into the bottom of a buttered 10-inch springform pan.
4 Bake for 10 minutes. Remove from the oven and allow to cool on a wire rack.
5 Make the filling
6 In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin puree and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the side of the bowl with a rubber spatula. Stir in the heavy cream and cinnamon.
7 Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour.
8 At the end of the baking time, turn off the heat and, using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours or overnight.
9 Make the Vanilla Whipped Cream
10 Place all the ingredients in a medium-size bowl and whip with an eggbeater or a whisk until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours.
11 To serve
12 Remove the cake from the refrigerator 15-30 minutes before cutting and serving. Garnish with the sweetened whipped cream and toasted pecan halves.
13 Note: To toast the pecans, place on a baking sheet in a 350掳F (175掳C) oven for 15 minutes, or until lightly browned and fragrant.
Yield: one 10-inch cheesecake
Apple-Cranberry Crumb Pie
For topping
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/3 cup old-fashioned oats
3/4 tsp ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
For filling
4 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
1 16-ounce can whole-berry cranberry sauce
3/4 cup sugar
1 tsp cornstarch
1 purchased 9-inch deep-dish frozen pie shell, unthawed (I make mine from scratch)
1 Make topping:
2 Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
3 Make filling:
4 Place baking sheet in oven and preheat to 350掳F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
5 Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.
Servings: 8
These are really yummy!
Pumpkin Gooey Butter Cakes
Ingredients %26amp; Directions:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pour batter into a lightly greased 13x9-inch baking pan. Prepare filling.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 40 minutes
Ease of preparation: easy
Recipe courtesy Paula Deen
--------------------------------------鈥?br>
Broken Glass Jello Mold
1 (3 ounce) package jell-o orange gelatin mix
1 (3 ounce) package jell-o cherry gelatin
1 (3 ounce) package jell-o lime gelatin
3 cups boiling water
2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 (3 ounce) package jell-o lemon gelatin
2 (2 ounce) packages Dream Whip
Prepare the 3 packages of jello separately, using 1 cup boiling water and 1/2 cup cold water for each.
Pour each flavor into and 8 inch square pan.
Chill until firm or overnight.
Mix pineapple juice and sugar. Heat until sugar is dissolved.
Remove from heat.
Dissolve lemon jello in the hot juice; then add 1/2 cup of water. Chill until slightly thickened.
Cut the firm jello into 1/2 inch cubes.
Prepare Dream Whip topping as directed on package and blend it with the lemon jello mixture. Fold in jello cubes.
Pour into a 9x13 glass pan or mold.
Chill at least 5 hours or overnight.
I just tried this recipe below. Its delicious and easy to make!
The Winner in Good Morning America's Apple Pie Contest 2001
Crunchy Carmel Apple Pie
From Marsha Brooks
Carmel, Indiana
Ingredients for the Pie
1 pastry crust for a deep-dish pie 9-inch (homemade or store-bought) 1/2 cup sugar 3 Tbsp. all-purpose flour 1 tsp. ground cinnamon 1/8 tsp salt 6 cups thinly sliced peeled apples (You may need more if your family sits by the bowl and sneaks the sliced applies when you are not looking) Marsha likes to use golden delicious and fuji apples. 1 recipe crumb topping (see below) 1/2 cup chopped pecans 1/4 cup caramel topping 1 oz. of TLC (tender, loving care - see Marsha's love story below)
Ingredients for the Crumb Topping
1 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick cooking rolled oats 1/2 cup butter
Directions for the Crumb Topping
Directions for Crumb Topping: 1. Stir together brown sugar,flour, rolled oats.
2. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.
Directions for the Pie
1. In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
2. Add apple slices and gently toss until coated.
3. Transfer apple mixture to the pie shell (I remove the store-bought pie shell from the aluminum pie plate and transfer it to a 9-inch pie plate of my own, but you do not have to.)
4. Sprinkle crumb topping over apple mixture.
5. Place pie on a cookie sheet so the drippings don't drop into your oven.
6. Cover edges of pie with aluminum foil.
7. Bake in a preheated 375 oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
8. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top.
9. Cool on a wire rack and enjoy warm or at room temperature.
Recipe courtesy of Marsha Brooks, Good Morning America Apple Pie Contest 2001
Marcia's Special Ingredient
When I make this pie I put in a lot of TLC...tender loving care! This pie is total comfort food for me.
I usually begin making this pie in the fall. It announces the start of the season. Fall evokes a feeling of the importance of being with my family and friends. It is the only apple pie I serve at Thanksgiving. It represents warmth and family to me.
I love to see my family get excited when I make this. I love to bring it to a potluck dinner when it is warm so that you can smell the pie when I walk in. When I make this pie I feel like snuggling with my family. I think it always turns out so well not just from the ingredients I put in it (though that helps), but also from the heart and soul I add to it.
This pie is easy to make and the combination of ingredients gives it a little different taste than a traditional apple pie.
You may notice there are no fancy ingredients. I even use a store-bought pie shell (you can make your own if you want). I don't even have a specific type of apple to use. I think a combination of two or three different apples is also what makes it unique. (I usually just use whatever apples are in my house.)
I would love to share this with the people of New York. It is a total comfort dish to me. It deserves to be shared with the heroes of New York. Thank you for reading this.
--Marsha Brooks
Monday, December 28, 2009
Are there any websites for thanksgiving recipes?
Just type in Thanksgiving recipes as a search and you'll find lots.Are there any websites for thanksgiving recipes?
Check out the food network. They have hundreds of recipes and I'm sure every show has a Thanksgiving special edition episode.Are there any websites for thanksgiving recipes?
People for the Ethical Treatment of Animals (PETA)
Nonprofit organization operating under the principle that ';animals are not ours to eat, wear, perform experiments on, or use for entertainment.';
They have Good reciepies
About.com has a recipe page dedicated to the festive season.
http://allrecipes.com/recipes/holiday-co鈥?/a>myspace text
Check out the food network. They have hundreds of recipes and I'm sure every show has a Thanksgiving special edition episode.Are there any websites for thanksgiving recipes?
People for the Ethical Treatment of Animals (PETA)
Nonprofit organization operating under the principle that ';animals are not ours to eat, wear, perform experiments on, or use for entertainment.';
They have Good reciepies
About.com has a recipe page dedicated to the festive season.
http://allrecipes.com/recipes/holiday-co鈥?/a>
Anyone know any good thanksgiving side dish recipes?
YAYAnyone know any good thanksgiving side dish recipes?
This is a very easy recipe to make and very tasty as well. Canned yams/sweet potatoes can be substituted for fresh, but the flavor is just not quite the same.
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
戮-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
陆-teaspoon nutmeg
录-teaspoon salt
1-cup milk
Preheat oven to 400潞
Grease 1陆 quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400潞 for 30 minutes.
**************************************鈥?br>
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
8 ounce container of Cool Whip
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.Anyone know any good thanksgiving side dish recipes?
I've always associated corn with the fall and Thanksgiving meal. Here is a wonderful (sweet) recipe to try. Everyone seems to love this.
Baked Corn
3 eggs
1-14 戮 ounce Can Cream Style Corn
1-14 ounce can Eagle brand sweetened milk (low fat or fat free is OK)
Salt %26amp; Pepper to taste
1 Tablespoon corn starch
Separate the eggs and mix all ingredients except egg whites. Beat the egg whites until frothy but not stiff. Fold egg whites into the mixture.
Place in a covered 1.6 liter 鈥?2 qt. casserole dish, bake at 350 covered for 30 minutes, remove cover and bake 30 minutes more
OMG! You must check out recipezaar
I've recently discovered the site and it's awesome!
The link that I've provided below will take you to exactly what you're asking for
http://www.recipezaar.com/recipes/thanks鈥?/a>
Enjoy!
sweet potato casserole
Try this one, it is easy and doesn't require alot of ingredients:
Baked Rice Casserole
1 cup rice, uncle bens or mahatma works the best, not minute rice
2 cans beef consomme
2 tbsp margarine
Melt the margarine in a non-stick frying pan and add the rice.Brown the rice strring constantly until it is evenly browned. Pour the rice into a 2 quart casserole dish and add the consomme and stir it in. Cook @ 325 for one hour. All of the liquid should be absorbed, if it isn't, because ovens vary, put it back and leave it for 5-10 more minutes. It is incredibly good to be so easy. Hope you try it and like it.
Take a bag of frozen broccoli and cauliflower and put it in a casserole type dish (or something glass that you can use to heat) then add a small package of Velveeta cheese cut into chunks and small package of cream cheese cut into chunks. Heat in the microwave for a couple of minutes and stir, then repeat until the cheese is all melted and nice a creamy. This is a great dish that is easy and doesn't take up more space in the oven.
Squash is a favourite of mine, this time of year!
You can puncture with a paring knife, %26amp; start in microwave.
Or cut in half, remove seeds, %26amp; bake in the oven 350-400F.
Or cut into sections %26amp; par-boil to get started.
I like sections baked in oven with butter %26amp; brown sugar.
Here's my Thanksgiving favorite:
Cranberry Salad
1 lb cranberries, ground
2 c sugar
2 c red seedless grapes, cut in half
1 (20 oz) can crushed pineapple, well drained
1/2 c pecans, chopped
1 (8 oz) carton cool whip
Combine ground cranberries with sugar and let sit overnight. Drain the next day. Stir in grapes, pineapple, pecans, and cool whip. Chill until ready to serve.
yes i make a green bean casserole but instead of the cream of mushroom soup , I use cheddar cheese soup instead and it adds a new twist to an old dish . good luck and god bless.
Grandma's Green Bean Casserole
INGREDIENTS
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1/4 cup onion, diced
* 1 cup sour cream
* 3 (14.5 ounce) cans French style green beans, drained
* 2 cups shredded Cheddar cheese
* 1/2 cup crumbled buttery round crackers
* 1 tablespoon butter, melted
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Cranberry Sauce with Marmalade and Cinnamon
Makes about 3 cups
1 1/2 cups orange marmalade
1/3 cup orange juice
1 cinnamon stick, broken in half (maybe a 3 or 4 inch piece)
one 12 ounce bag of cranberries.
Melt the marmalade and orange juice in a medium saucepan, put in the cinnamon stick, bring the mixture to a boil. Mix in the cranberries, bring back to a boil. Reduce heat to medium, simmer until the berries burst and the sauce thickens a bit, stirring occasionally, about 5 minutes.
This is from the Epicurious website. Has a lot of rave reviews, I've made it several times with complete success. The FULL recipe has black pepper and 1/3 cup minced fresh italian parsely, which most people leave out.
Baked Brie
Take a Brie round pre spray (I use Crisco over pam)
place in a casserole dish.
Then on the side in a pan warm a stick of butter, some
brown sugar, almonds %26amp; a liqour (Cointreau or mild Brandy)
stir don't boil... then toss on the Brie, bake slightly not even 10 minutes as it melts quick. Get a really good bread that mixes with your meal. It's meant as an appetizer but works with the tastes of a traditional Thanksgiving meal.
It's different. Very rich yet OOOO so Good !!
our family just makes a veggie pasta bake.
you can find it on www.allrecipes.com
This is a very easy recipe to make and very tasty as well. Canned yams/sweet potatoes can be substituted for fresh, but the flavor is just not quite the same.
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
戮-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
陆-teaspoon nutmeg
录-teaspoon salt
1-cup milk
Preheat oven to 400潞
Grease 1陆 quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400潞 for 30 minutes.
**************************************鈥?br>
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
8 ounce container of Cool Whip
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.Anyone know any good thanksgiving side dish recipes?
I've always associated corn with the fall and Thanksgiving meal. Here is a wonderful (sweet) recipe to try. Everyone seems to love this.
Baked Corn
3 eggs
1-14 戮 ounce Can Cream Style Corn
1-14 ounce can Eagle brand sweetened milk (low fat or fat free is OK)
Salt %26amp; Pepper to taste
1 Tablespoon corn starch
Separate the eggs and mix all ingredients except egg whites. Beat the egg whites until frothy but not stiff. Fold egg whites into the mixture.
Place in a covered 1.6 liter 鈥?2 qt. casserole dish, bake at 350 covered for 30 minutes, remove cover and bake 30 minutes more
OMG! You must check out recipezaar
I've recently discovered the site and it's awesome!
The link that I've provided below will take you to exactly what you're asking for
http://www.recipezaar.com/recipes/thanks鈥?/a>
Enjoy!
sweet potato casserole
Try this one, it is easy and doesn't require alot of ingredients:
Baked Rice Casserole
1 cup rice, uncle bens or mahatma works the best, not minute rice
2 cans beef consomme
2 tbsp margarine
Melt the margarine in a non-stick frying pan and add the rice.Brown the rice strring constantly until it is evenly browned. Pour the rice into a 2 quart casserole dish and add the consomme and stir it in. Cook @ 325 for one hour. All of the liquid should be absorbed, if it isn't, because ovens vary, put it back and leave it for 5-10 more minutes. It is incredibly good to be so easy. Hope you try it and like it.
Take a bag of frozen broccoli and cauliflower and put it in a casserole type dish (or something glass that you can use to heat) then add a small package of Velveeta cheese cut into chunks and small package of cream cheese cut into chunks. Heat in the microwave for a couple of minutes and stir, then repeat until the cheese is all melted and nice a creamy. This is a great dish that is easy and doesn't take up more space in the oven.
Squash is a favourite of mine, this time of year!
You can puncture with a paring knife, %26amp; start in microwave.
Or cut in half, remove seeds, %26amp; bake in the oven 350-400F.
Or cut into sections %26amp; par-boil to get started.
I like sections baked in oven with butter %26amp; brown sugar.
Here's my Thanksgiving favorite:
Cranberry Salad
1 lb cranberries, ground
2 c sugar
2 c red seedless grapes, cut in half
1 (20 oz) can crushed pineapple, well drained
1/2 c pecans, chopped
1 (8 oz) carton cool whip
Combine ground cranberries with sugar and let sit overnight. Drain the next day. Stir in grapes, pineapple, pecans, and cool whip. Chill until ready to serve.
yes i make a green bean casserole but instead of the cream of mushroom soup , I use cheddar cheese soup instead and it adds a new twist to an old dish . good luck and god bless.
Grandma's Green Bean Casserole
INGREDIENTS
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1/4 cup onion, diced
* 1 cup sour cream
* 3 (14.5 ounce) cans French style green beans, drained
* 2 cups shredded Cheddar cheese
* 1/2 cup crumbled buttery round crackers
* 1 tablespoon butter, melted
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Cranberry Sauce with Marmalade and Cinnamon
Makes about 3 cups
1 1/2 cups orange marmalade
1/3 cup orange juice
1 cinnamon stick, broken in half (maybe a 3 or 4 inch piece)
one 12 ounce bag of cranberries.
Melt the marmalade and orange juice in a medium saucepan, put in the cinnamon stick, bring the mixture to a boil. Mix in the cranberries, bring back to a boil. Reduce heat to medium, simmer until the berries burst and the sauce thickens a bit, stirring occasionally, about 5 minutes.
This is from the Epicurious website. Has a lot of rave reviews, I've made it several times with complete success. The FULL recipe has black pepper and 1/3 cup minced fresh italian parsely, which most people leave out.
Baked Brie
Take a Brie round pre spray (I use Crisco over pam)
place in a casserole dish.
Then on the side in a pan warm a stick of butter, some
brown sugar, almonds %26amp; a liqour (Cointreau or mild Brandy)
stir don't boil... then toss on the Brie, bake slightly not even 10 minutes as it melts quick. Get a really good bread that mixes with your meal. It's meant as an appetizer but works with the tastes of a traditional Thanksgiving meal.
It's different. Very rich yet OOOO so Good !!
our family just makes a veggie pasta bake.
you can find it on www.allrecipes.com
What are some really good recipes for Thanksgiving?
Try www.allrecipes.comWhat are some really good recipes for Thanksgiving?
http://kraftfoods.com/main.aspx?s=recipe鈥?/a>
Happy Thanksgiving!!!What are some really good recipes for Thanksgiving?
Try www.thanksgiving.com/recipes
Pumpkin rolls!
http://www.recipesource.com/baked-goods/鈥?/a>
(I haven't tried this one yet, but it looked yummy)
4-Pepper Deviled Eggs Recipe courtesy Alton Brown
See this recipe on air Wednesday Nov. 15 at 7:00 PM ET/PT.
6 hard boiled eggs, cooled and peeled
1 teaspoon whole pink peppercorns, divided
1/2 teaspoon whole white peppercorns
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole green peppercorns
1/2 teaspoon caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch sugar
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving
I made this last year and it was a big hit!
Sweet Potatoes with Brandy and Raisins recipe courtesy of Ann Volkwein
1/2 cup raisins
1/4 cup brandy
4 medium sweet potatoes, boiled until just tender then peeled and sliced into 1/4 inch slices
2/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 cup butter
Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices
Sweet Yams with syrup and whip creme...gracious I have a woody.,
For pumpkin pie, use the recipe on the Libby's pumpkin can. For cranberry sauce, use the cooked recipe on the back of the fresh cranberry package--it's like 2 cups water, 1 cup sugar and the cleaned cranberries brought to a boil and cooled. We like green bean casserole--I think it's on the Campbell's Mushroom soup can--2 packages of frozen green beans, 1 can mushroom soup, 3/4 cup of milk, 1 teaspoon soy sauce, 1/2 can French's french fried onions--mix all together in a round, oven proof baking dish, bake for a few minutes until warm and bubbly, take out and sprinkle remaining onions in a ring around the side of the dish. You can use a square or rectangular pan if that's all you have. Most family's have a favorite stuffing/dressing recipe--talk to the Moms and Grandmoms to get that. Bake the turkey in a roasting pan that you can later put on the burner so you can make gravy--add 1 box of chicken broth to whatever is in the bottom of the roaster (oh, better skim off grease first), simmer that and scrape the bottom of the pan, add a little salt and pepper, then add a flour slurry (about 1 1/2 cups cold water that your added 2 tablespoons of flour to and that you've shaken), slowly add some of the slurry to the liquid and wisk, continue to add a little slurry and wisk until the gravy is at the thickness you like. Check the seasonings. Look for some sweat potatoes casseroles recipes that call for a little orange juice. Use cream and butter that you heated to make mashed potatoes. Good luck.
http://allrecipes.com/Recipes/Holiday-Co鈥?/a>
Tofurkey! Go meatless, OK?
Hi girl do you No that you can make a sweet potatoe pie they are on the spot I no because
I am black and my mom make it all the I and I think this is A nice Question bye.
http://kraftfoods.com/main.aspx?s=recipe鈥?/a>
Happy Thanksgiving!!!What are some really good recipes for Thanksgiving?
Try www.thanksgiving.com/recipes
Pumpkin rolls!
http://www.recipesource.com/baked-goods/鈥?/a>
(I haven't tried this one yet, but it looked yummy)
4-Pepper Deviled Eggs Recipe courtesy Alton Brown
See this recipe on air Wednesday Nov. 15 at 7:00 PM ET/PT.
6 hard boiled eggs, cooled and peeled
1 teaspoon whole pink peppercorns, divided
1/2 teaspoon whole white peppercorns
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole green peppercorns
1/2 teaspoon caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch sugar
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
Chill for at least 1 hour in the refrigerator before serving
I made this last year and it was a big hit!
Sweet Potatoes with Brandy and Raisins recipe courtesy of Ann Volkwein
1/2 cup raisins
1/4 cup brandy
4 medium sweet potatoes, boiled until just tender then peeled and sliced into 1/4 inch slices
2/3 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 cup butter
Preheat oven to 350 degrees. In a small bowl, let the raisins soak in the brandy for 20 minutes. Grease a shallow baking pan with butter and layer sweet potato slices. In a saucepan, combine brown sugar, cinnamon, water and margarine and bring to a boil. Add the raisins and brandy and pour mixture over sweet potatoes. Bake uncovered for 40 minutes, basting with juices
Sweet Yams with syrup and whip creme...gracious I have a woody.,
For pumpkin pie, use the recipe on the Libby's pumpkin can. For cranberry sauce, use the cooked recipe on the back of the fresh cranberry package--it's like 2 cups water, 1 cup sugar and the cleaned cranberries brought to a boil and cooled. We like green bean casserole--I think it's on the Campbell's Mushroom soup can--2 packages of frozen green beans, 1 can mushroom soup, 3/4 cup of milk, 1 teaspoon soy sauce, 1/2 can French's french fried onions--mix all together in a round, oven proof baking dish, bake for a few minutes until warm and bubbly, take out and sprinkle remaining onions in a ring around the side of the dish. You can use a square or rectangular pan if that's all you have. Most family's have a favorite stuffing/dressing recipe--talk to the Moms and Grandmoms to get that. Bake the turkey in a roasting pan that you can later put on the burner so you can make gravy--add 1 box of chicken broth to whatever is in the bottom of the roaster (oh, better skim off grease first), simmer that and scrape the bottom of the pan, add a little salt and pepper, then add a flour slurry (about 1 1/2 cups cold water that your added 2 tablespoons of flour to and that you've shaken), slowly add some of the slurry to the liquid and wisk, continue to add a little slurry and wisk until the gravy is at the thickness you like. Check the seasonings. Look for some sweat potatoes casseroles recipes that call for a little orange juice. Use cream and butter that you heated to make mashed potatoes. Good luck.
http://allrecipes.com/Recipes/Holiday-Co鈥?/a>
Tofurkey! Go meatless, OK?
Hi girl do you No that you can make a sweet potatoe pie they are on the spot I no because
I am black and my mom make it all the I and I think this is A nice Question bye.
What are some great recipes for some desert trays for Thanksgiving?
If you have any old great recipes, let me know. THANKS!!What are some great recipes for some desert trays for Thanksgiving?
very easy bar recipe
melt one stick butter in cake pan while preheating 350 oven
crush one pkg graham crackers into crumbs and press into bottom of pan with melted butter
top with hand fulls of toppings like choc chips, chopped nuts, coconut, raisins, butterscotch chips, whatever you have on hand
then pour one can sweetened condensed milk evenly over the top (make sure you get it all out!)
bake at 350 for 24 minutes till browned on top
wait until completely cooled before cutting into squares
everyone loves these when I bring them into work and for parties! they all want the recipe!What are some great recipes for some desert trays for Thanksgiving?
I just made this pie today, but I used an oreo crust for the pie...it is really tasty.
http://food.yahoo.com/recipes/pillsbury-鈥?/a>
Both of these can be made in advance and kept cold
Peanut Butter Balls
Yields 75 balls
3 cupspowdered sugar
2 cupspeanut butter
3 陆 cupsrice crispies
1 stick butter (softened)
Mix above ingredients and form into balls. Place in freezer for at least 10 minutes (I leave mine in overnight).
8 oz semi-sweet chocolate bar
6 ozsemi-sweet chocolate chips
陆 slabparaffin
Melt above ingredients together. Using 2 forks roll the balls in the chocolate mixture. Place back in freezer for at least 5 minutes. At this point I put mine in zip loc bags and leave in freezer (they defrost quickly, and they taste great frozen as well).
If you can find almond bark, it works fine, and check at Sam鈥檚 for Candiquick. It works great and comes with chocolate and vanilla.
Sopapilla Cheesecake
2 cans crescent roll dough
2 packages cream cheese
1.5 cups sugar
1 stick of butter
1 tsp vanilla
1 tsp cinnamon
spray a 9x13 pan with non stick spray, spread out 1 package crescent roll dough and pinch to close any wholes.
Cream together 1 c sugar, vanilla and cream cheese. Spread on top of crescents. Spread the second can of crescent on top of the cream cheese, doing the same with the wholes.
Melt the one stick of butter and take off heat, add the 1/2 cup sugar that remains, and the cinnamon. Stir, then pour on top of the crescents, move the pan around so that the butter mixture evenly coats the dough.
Bake at 350 degrees for 30 minutes. Delicious
very easy bar recipe
melt one stick butter in cake pan while preheating 350 oven
crush one pkg graham crackers into crumbs and press into bottom of pan with melted butter
top with hand fulls of toppings like choc chips, chopped nuts, coconut, raisins, butterscotch chips, whatever you have on hand
then pour one can sweetened condensed milk evenly over the top (make sure you get it all out!)
bake at 350 for 24 minutes till browned on top
wait until completely cooled before cutting into squares
everyone loves these when I bring them into work and for parties! they all want the recipe!What are some great recipes for some desert trays for Thanksgiving?
I just made this pie today, but I used an oreo crust for the pie...it is really tasty.
http://food.yahoo.com/recipes/pillsbury-鈥?/a>
Both of these can be made in advance and kept cold
Peanut Butter Balls
Yields 75 balls
3 cupspowdered sugar
2 cupspeanut butter
3 陆 cupsrice crispies
1 stick butter (softened)
Mix above ingredients and form into balls. Place in freezer for at least 10 minutes (I leave mine in overnight).
8 oz semi-sweet chocolate bar
6 ozsemi-sweet chocolate chips
陆 slabparaffin
Melt above ingredients together. Using 2 forks roll the balls in the chocolate mixture. Place back in freezer for at least 5 minutes. At this point I put mine in zip loc bags and leave in freezer (they defrost quickly, and they taste great frozen as well).
If you can find almond bark, it works fine, and check at Sam鈥檚 for Candiquick. It works great and comes with chocolate and vanilla.
Sopapilla Cheesecake
2 cans crescent roll dough
2 packages cream cheese
1.5 cups sugar
1 stick of butter
1 tsp vanilla
1 tsp cinnamon
spray a 9x13 pan with non stick spray, spread out 1 package crescent roll dough and pinch to close any wholes.
Cream together 1 c sugar, vanilla and cream cheese. Spread on top of crescents. Spread the second can of crescent on top of the cream cheese, doing the same with the wholes.
Melt the one stick of butter and take off heat, add the 1/2 cup sugar that remains, and the cinnamon. Stir, then pour on top of the crescents, move the pan around so that the butter mixture evenly coats the dough.
Bake at 350 degrees for 30 minutes. Delicious
what are you guys cooking for thanksgiving? any recipes?
i have no idea what iam bringing to mai cousins thanksgiving diner . can you help? what are you guys cooking for thanksgiving? any recipes?
a dessert is always a great thing to bring, since dinner will already be made. Here is my recipe for my apple crisp, its very Delicious!
preheat the oven to 350 degrees
8 apples
2陆 tablespoons of sugar
2陆 tablespoons of flour
1 tablespoon of cinnamon
1 tablespoon of nutmeg
take a 9x13 inch glass pan, peel and slice the apples scattering in the bottom of the greased pan. sprinkle the above ingredients into the sliced apples and mix.
now get a large mixing bowl and mix together:
1 cup of flour
1 cup brown sugar
1 cup of Quaker Oats
1陆 tablespoons of cinnamon
once you have those all mixed, get a cup of cold butter, slice it into the dry mixture, and use a fork to cut it in. by keeping the butter cold, it will clump up making your topping for your apples.
once your topping is made spread out over your apples and place into the oven for about 45 minutes, or until browning starts.
you can bring a bucket of french vanilla ice cream to serve with it as well!! what are you guys cooking for thanksgiving? any recipes?
Sweet Potato Casserole, mix butter, cinnamon and sugar together, mix half with potatoes, then pour on top with nuts 15 mins 350F
Easy Pumpkin Muffins - Cake mix, can of pumpkin, mix with a little cinnamon and nuts/chocolate chips and bake at 350F 10 mins, (I think, been a while since I've made it, sounds too good to be true but it works)
Mac and cheese with crumble bacon and crushed crackers
fry some mushrroms and onions and add to your mashed potatoes
--
Butternut Squash Risotto
14 1/2 ounces reduced sodium chicken broth defatted
4 cups water
1 teaspoon salt
2 slices bacon diced
1 onion chopped
1 cup arborio rice
1 small butternut squash peeled and diced --3 cups
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
In a medium saucepan, bring chicken broth, water and salt to a simmer. Reduce heat and keep at a bare simmer. Meanwhile, in a Dutch oven or large deep saute pan, cook bacon over low heat until crisp. Remove with a slotted spoon and set aside on a paper towel. Discard rendered fat. Return pan to heat, add onion and cook, stirring, until softened, about 5 minutes. Stir in rice and squash; cook for 1 minute more.
Ladle 1 cup simmering broth into rice mixture and cook, stirring, until most of the liquid has been absorbed, about 1 minute. Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until squash is tender and mixture is creamy. (Adjust heat as necessary to prevent scorching yet maintain a lively simmer.) Total cooking time will be 20 to 25 minutes. Remove from heat. Stir in 1/4 cup Parmesan, reserved bacon and pepper. Serve hot, passing remaining 1/4 cup Parmesan separately
--
For dessert Pumpkin Roll
so easy to make.
Ingredients:3 Eggs 1 cup sugar2 / 3 cup canned pumpkin1 teaspoon lemon juice3 / 4 cup flour1 teaspoon baking soda2 teaspoons pumpkin pie spice1 cup chopped nuts,,pecans 8 ounces cream cheese ( softened )1 cup powdered sugar1 teaspoon vanilla 4 teaspoons butter ( softened ) Cream together eggs,sugar, pumpkin, and lemon juice until light and fluffy. Then add flour, baking soda, and pumpkin pie spice. Pour batter into a jelly roll pan ( line a cookie sheet with wax or parchment paper ) and spread evenly. Sprinkle nuts onto mixture. Bake at 375 degrees in a preheated oven for fifteen minutes.Sprinkle a clean towel with powdered sugar. Put cake on towel (nut side down ) and remove the parchment or wax paper. Roll the towel and cake together. Cool in the refrigerator. Cream together cream cheese, powdered sugar, vanilla , and butter. Unroll the cake and spread the mixture (icing ) on the cake . Roll the cake back up. Keep refrigerated until ready to serve.
--
How about desert? you can make a pumpkin pie real easy and it doesn't cost much. If you buy Libby's pumpkin in a can, there's an excellent recipe on the back of the can for it...or ask your cousin what she would like for you to bring. She might have everything covered or really need for you to bring something specific.
Libby's pumpkin pie:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S庐 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE庐 CARNATION庐 Evaporated Milk
DIRECTIONS
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
I've been helping my friend put her Thanksgiving menu together for the past week. Here are all the recipes that I gathered for her. Maybe something here will work for you.
Tyler Florence's Steamed Artichoke Crab Dip
http://www.foodnetwork.com/recipes/tyler鈥?/a>
The video of Tyler Florence's Artichoke Crab Dip
http://www.youtube.com/watch?v=XEYA_vEbt鈥?/a>
Scalloped Yukon Gold and Sweet Potato Gratin
http://www.seriouseats.com/recipes/2008/鈥?/a>
Cranberry Sauce recipe
http://www.cs.cmu.edu/~mjw/recipes/sauce鈥?/a>
Carmelized Carrots
http://www.bhg.com/recipe/vegetables/car鈥?/a>
Sauteed Brussels Sprouts with Bacon
http://www.seriouseats.com/recipes/2007/鈥?/a>
Food %26amp; Wine's Shredded Parmesan Brussels Sprouts
http://www.foodandwine.com/recipes/shred鈥?/a>
Food %26amp; Wine's Best Holiday Side Dishes
http://www.foodandwine.com/articles/fws-鈥?/a>
Emeril's Corn Pudding
http://www.emerils.com/recipe/6770/Corn-鈥?/a>
New Orleans style bread pudding with whiskey sauce
http://www.emerils.com/recipe/6846/New-O鈥?/a>
I was asked to bring a side dish to my folks house. I am cooking something very easy. Just boil a little more of the recommended amount of water for instant stuffing (about 1/4 cup more) with a 1 cup of dried cranberries inside. Then add the stuffing as directed on the box. Stir in 1/2 cup of toasted walnuts. It is so delicious.
My curried mashed potatoes. Here's the recipe. It's easy!
http://buzz.prevention.com/community/lis鈥?/a>
sweet potato fries!
slice up sweet potatoes, coat in olive oil, sprinkle with sea salt, and bake in the oven for 20-30 minutes at 325!
so easy, and sooooo delicious!
We are doing chicken enchiladas.
a dessert is always a great thing to bring, since dinner will already be made. Here is my recipe for my apple crisp, its very Delicious!
preheat the oven to 350 degrees
8 apples
2陆 tablespoons of sugar
2陆 tablespoons of flour
1 tablespoon of cinnamon
1 tablespoon of nutmeg
take a 9x13 inch glass pan, peel and slice the apples scattering in the bottom of the greased pan. sprinkle the above ingredients into the sliced apples and mix.
now get a large mixing bowl and mix together:
1 cup of flour
1 cup brown sugar
1 cup of Quaker Oats
1陆 tablespoons of cinnamon
once you have those all mixed, get a cup of cold butter, slice it into the dry mixture, and use a fork to cut it in. by keeping the butter cold, it will clump up making your topping for your apples.
once your topping is made spread out over your apples and place into the oven for about 45 minutes, or until browning starts.
you can bring a bucket of french vanilla ice cream to serve with it as well!! what are you guys cooking for thanksgiving? any recipes?
Sweet Potato Casserole, mix butter, cinnamon and sugar together, mix half with potatoes, then pour on top with nuts 15 mins 350F
Easy Pumpkin Muffins - Cake mix, can of pumpkin, mix with a little cinnamon and nuts/chocolate chips and bake at 350F 10 mins, (I think, been a while since I've made it, sounds too good to be true but it works)
Mac and cheese with crumble bacon and crushed crackers
fry some mushrroms and onions and add to your mashed potatoes
--
Butternut Squash Risotto
14 1/2 ounces reduced sodium chicken broth defatted
4 cups water
1 teaspoon salt
2 slices bacon diced
1 onion chopped
1 cup arborio rice
1 small butternut squash peeled and diced --3 cups
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
In a medium saucepan, bring chicken broth, water and salt to a simmer. Reduce heat and keep at a bare simmer. Meanwhile, in a Dutch oven or large deep saute pan, cook bacon over low heat until crisp. Remove with a slotted spoon and set aside on a paper towel. Discard rendered fat. Return pan to heat, add onion and cook, stirring, until softened, about 5 minutes. Stir in rice and squash; cook for 1 minute more.
Ladle 1 cup simmering broth into rice mixture and cook, stirring, until most of the liquid has been absorbed, about 1 minute. Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until squash is tender and mixture is creamy. (Adjust heat as necessary to prevent scorching yet maintain a lively simmer.) Total cooking time will be 20 to 25 minutes. Remove from heat. Stir in 1/4 cup Parmesan, reserved bacon and pepper. Serve hot, passing remaining 1/4 cup Parmesan separately
--
For dessert Pumpkin Roll
so easy to make.
Ingredients:3 Eggs 1 cup sugar2 / 3 cup canned pumpkin1 teaspoon lemon juice3 / 4 cup flour1 teaspoon baking soda2 teaspoons pumpkin pie spice1 cup chopped nuts,,pecans 8 ounces cream cheese ( softened )1 cup powdered sugar1 teaspoon vanilla 4 teaspoons butter ( softened ) Cream together eggs,sugar, pumpkin, and lemon juice until light and fluffy. Then add flour, baking soda, and pumpkin pie spice. Pour batter into a jelly roll pan ( line a cookie sheet with wax or parchment paper ) and spread evenly. Sprinkle nuts onto mixture. Bake at 375 degrees in a preheated oven for fifteen minutes.Sprinkle a clean towel with powdered sugar. Put cake on towel (nut side down ) and remove the parchment or wax paper. Roll the towel and cake together. Cool in the refrigerator. Cream together cream cheese, powdered sugar, vanilla , and butter. Unroll the cake and spread the mixture (icing ) on the cake . Roll the cake back up. Keep refrigerated until ready to serve.
--
How about desert? you can make a pumpkin pie real easy and it doesn't cost much. If you buy Libby's pumpkin in a can, there's an excellent recipe on the back of the can for it...or ask your cousin what she would like for you to bring. She might have everything covered or really need for you to bring something specific.
Libby's pumpkin pie:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S庐 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE庐 CARNATION庐 Evaporated Milk
DIRECTIONS
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
I've been helping my friend put her Thanksgiving menu together for the past week. Here are all the recipes that I gathered for her. Maybe something here will work for you.
Tyler Florence's Steamed Artichoke Crab Dip
http://www.foodnetwork.com/recipes/tyler鈥?/a>
The video of Tyler Florence's Artichoke Crab Dip
http://www.youtube.com/watch?v=XEYA_vEbt鈥?/a>
Scalloped Yukon Gold and Sweet Potato Gratin
http://www.seriouseats.com/recipes/2008/鈥?/a>
Cranberry Sauce recipe
http://www.cs.cmu.edu/~mjw/recipes/sauce鈥?/a>
Carmelized Carrots
http://www.bhg.com/recipe/vegetables/car鈥?/a>
Sauteed Brussels Sprouts with Bacon
http://www.seriouseats.com/recipes/2007/鈥?/a>
Food %26amp; Wine's Shredded Parmesan Brussels Sprouts
http://www.foodandwine.com/recipes/shred鈥?/a>
Food %26amp; Wine's Best Holiday Side Dishes
http://www.foodandwine.com/articles/fws-鈥?/a>
Emeril's Corn Pudding
http://www.emerils.com/recipe/6770/Corn-鈥?/a>
New Orleans style bread pudding with whiskey sauce
http://www.emerils.com/recipe/6846/New-O鈥?/a>
I was asked to bring a side dish to my folks house. I am cooking something very easy. Just boil a little more of the recommended amount of water for instant stuffing (about 1/4 cup more) with a 1 cup of dried cranberries inside. Then add the stuffing as directed on the box. Stir in 1/2 cup of toasted walnuts. It is so delicious.
My curried mashed potatoes. Here's the recipe. It's easy!
http://buzz.prevention.com/community/lis鈥?/a>
sweet potato fries!
slice up sweet potatoes, coat in olive oil, sprinkle with sea salt, and bake in the oven for 20-30 minutes at 325!
so easy, and sooooo delicious!
We are doing chicken enchiladas.
What are some good thanksgiving recipes?????????????
YAY.What are some good thanksgiving recipes?????????????
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.
______________________________________鈥?br>
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.
_______________________________
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.)myspace text
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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