I need some good recipes that are diabetic safe for thanksgiving. Also have to stay clear of those foods high in potassium. I'm making dinner for a friend who has diabetes but he also is not allowed foods high in potassium like bananas and sweet potatoes because his kidneys can no longer process it. Very tough coming up with an enjoyable meal for him. There are a lot of links out there - but I want recipes that were actually tried and known to be good. Does anyone have diabetic thanksgiving type recipes they have actually tried?Diabetic Thanksgiving recipes?
This dessert recipe rocks, I make it for the mental health clinic I work at where we have alot of type II diabetics. I am type I and this is my favorite sugar free dessert. I don't like it with soy milk, I always use 1% skim milk. Serve with sugar free cool whip.
SUGAR FREE PUMPKIN PIE PUDDING
This isn't an ultra low-carb dessert, but it's high in nutrition for the 8 grams of usable carbohydrate in it, and it is very easy to make. Sometimes convenience foods are nice! Any ';milky'; liquid will work. Use unsweetened soy milk for a low carb count, but milk, unsweetened almond milk, or water mixed with cream (3 to one is good) all work. Adjust the carb counts accordingly.
Prep Time: 5 minutes
Cook Time: 0 minutes
Ingredients:
* 1 15-16 oz can pumpkin
* 2 cups unsweetened soy milk (or see note above)
* 1陆 teaspoons cinnamon
* 录 teaspoon nutmeg
* 录 teaspoon ginger
* 1 box instant (no-cook) sugar-free vanilla pudding, 6 serving size
Preparation:
In a medium bowl, whisk together the pumpkin, spices, and half the milk. While whisking, add the pudding mix and the rest of the milk. Whisk well to fully combine. (You can also use a stick blender.) The pudding will continue to thicken a little over time. You can add more liquid and/or spices for the consistency and flavor you prefer.
Serving Suggestion: Top with toasted pecans.
Makes 8 half-cup servings.
Nutritional Information: Each serving has 8 grams effective carbohydrate plus 3 grams fiber, 4 grams protein, 1.4 grams fat and 62 calories. Diabetic Thanksgiving recipes?
Regular food minus the dessert. To avoid potassium, avoid high amounts of tomatoes, cheese, beans, oranges, peanuts %26amp; salmon.
Ingredients
6-8 Pound WHOLE TURKEY washed and drained
1/4 Cup frozen lemon juice concentrate thawed
1/4 Cup fresh lemon juice
1/4 Cup honey
1/4 Cup olive oil
3 Tablespoons fresh lime juice
Ingredients:Turkey gravy
1/4 Cup cornstarch
1/4 Cup water
4 Cups TURKEY BROTH and defatted pan juices (see below)
Salt and pepper
Directions
In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
Meanwhile, blend until smooth the cornstarch and water.
Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
Season to taste with salt and pepper.
Provides 16 servings at 1/4 cup per portion
Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard.
Nutritional Information (Per Serving)
Calories: 12
Protein: 1 g
Sodium: 10 mg
Cholesterol: 0 mg
Carbohydrates: 2 g
3 Tablespoons fresh chopped mint leaves
1 Tablespoon grated orange peel
2 Teaspoons grated lemon peel
1 Teaspoon grated lime peel
1/3 Cup orange juice
Pinch salt and pepper
1/4 Teaspoon cumin
1/4 Teaspoon cinnamon
Pinch thyme
1 red onion sliced
Directions
In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade.
Top turkey with sliced onions.
Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.
When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.
Roast turkey in a preheated 325 degree F. oven about 2-3/4 to 3 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Nutritional Information (Per Serving)
Calories: 200
Protein: 26 g
Sodium: 90 mg
Cholesterol: 75 mg
Fat: 9 g
Carbohydrates: 2 g
You can find commercial fruit sweeteners, ordinarily a combination of concentrated peach %26amp; pear juices and unsweetened pineapple syrup, in health food stores, gourmet food stores and large grocery outlets. It tastes 1-1/2 to 2 times sweeter than refined sugar. You can also make your own fruit sweetener. For example, if a recipe calls for 1/2 cup fruit sweetener, you can substitute 1/4 cup concentrated apple juice + 1/4 cup granulated fructose.
Ingredients
1/4 cup fruit sweetener**
1/4 cup Apple Butter or unsweetened applesauce
1 egg
2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup diced apples
1/2 cup chopped nuts
Directions
Cream fruit sweetener and Apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture.
Fold in apples and nuts. Pour into an 8 x 8-inch pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325 degrees.
Nutritional Information (Per Serving)
Calories: 130
Sodium: 60 mg
Cholesterol: 23 mg
Fat: 7 g
Carbohydrates: 15 g
Exchanges: 1 Fruit; 1 Fat
Ingredients
1/2 cup wild rice, uncooked
1 cup water
1/4 cup raisins, dark or golden
5 scallions, chopped
1 tablespoon canola oil
1/2 cup celery, or fennel bulb, chopped
1 cup fresh cranberries
1 tablespoon orange rind-grated
1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with poultry dishes such as cornish game hen, as well as lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving)
Calories: 135
Sodium: 111 mg
Cholesterol: 1 mg
Fat: 2 g
Carbohydrates: 26 g
Exchanges: 2 Starch/Bread
Ingredients
1/4 Cup cornstarch
1/4 Cup water
4 Cups TURKEY BROTH and defatted pan juices (see below)
Salt and pepper
Directions
In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil.
Meanwhile, blend until smooth the cornstarch and water.
Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened.
Season to taste with salt and pepper.
Provides 16 servings at 1/4 cup per portion
Note: To defat pan juices, po
Thursday, January 7, 2010
Thanksgiving Leftovers Recipes?
I wanted to do something with the leftovers from thanksgiving. Turkey, stuffing, potatoes, sweet potatoes, and biscuits. Any ideas?Thanksgiving Leftovers Recipes?
http://southernfood.about.com/cs/turkeyi鈥?/a>
=]Thanksgiving Leftovers Recipes?
Ingredients
12 oz egg noodles, spaghetti, linguini or other pasta
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry, vermouth, or dry white wine
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper
Method
Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
Preheat oven to 375掳F.
In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
In a large bowl combine well the pasta, the sauce, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Serves 4 to 6.
.
6 lbs. potatoes, peeled, cooked, drained and mashed
1 c. sour cream
6 oz. cream
5 tbsp. butter
1/2 c. milk
3 tsp. onion salt
Salt and pepper to taste
Mix in last 6 ingredients. Transfer to buttered dish. (This can be prepared 2 days ahead.) Cover and refrigerate. To reheat, bake at 400 degrees about 30 minutes. Serves 12.
TORTILLA TURKEY STACKS
2 7-inch flour tortillas
3/4 cup chopped cooked turkey or chicken
1 tablespoon bottled fat-free Thousand Island salad dressing
1 TB bottled chunky salsa
1-1/2 ts thinly sliced green onion
1/2 C canned vegetarian refried beans
1-1/2 C shredded lettuce
1/2 of a medium tomato, chopped
1/4 C shredded reduced-fat Monterey Jack cheese or reduced-fat Colby and Monterey Jack cheese
1. Place tortillas in a single layer on a baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until crisp and light brown. (If tortillas puff during baking, pierce with a fork to allow steam to escape.)
2. Meanwhile, in a medium bowl combine turkey, salad dressing, salsa, and green onion. Set aside.
3. To assemble, spread about 1/4 cup of the refried beans over each tortilla. Top with turkey mixture, lettuce, tomato, and cheese. Makes 2 servings.
TURKEY 'N STUFFING BAKE
3 C prepared stuffing
2 3/4 oz fried onions
1 can cream of celery
3/4 C milk
1 1/2 C cooked tukey
'10 oz peas, thawed
Combine stuffing %26amp; half can onions. Spoon mixture into a shallow 9'; baking dish. Press mixture to form a shell along bottom %26amp; sides of pan. Combine cream of soup, milk, turkey %26amp; peas, pour into stuffing shell. Bake covered 350 F for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer.
THE SOUP FORMULA AKA HOLIDAY LEFTOVER SOUP
The basic formula for making any tasty soup. Kinda a clean out the fridge what do you got recipe!
8 cups broth
4-5 cups cooked vegetables (carrots, beans, mushrooms, peppers, sauteed onions, garlic, corn, or some grains combo like cooked )
8 ounces chopped cooked turkey or cooked chicken or cooked beef or hot dogs or cooked fish
4 cups chopped spinach (optional) or cabbage (optional) or kale, etc. (optional)
diced canned tomato (optional)
seasonings to taste
ranch dressing mix (optional)
or taco seasoning mix (optional)
To make a thick soup
cornstarch
water
What makes it yummier
grated cheese
fresh herb
bacon bit
toasted bread cubes
tortilla chips
salsa
sour cream
crouton
cheese, crisps
1 In a pot, bring the broth to a simmer.
2 Add the additional ingredients and heat until as hot as desired.
3 If you want a thick soup dissolve corn starch in a bit of water to make a slurry.
4 Slowy add the slurry to the finished soup on the stove and heat until thickened to your liking.
5 Garnish each serving with the yummies
this site has a lot of different recipes for using up turkey
http://www.razzledazzlerecipes.com/thank鈥?/a>
and food network has an article on using leftovers as well
http://southernfood.about.com/cs/turkeyi鈥?/a>
=]Thanksgiving Leftovers Recipes?
Ingredients
12 oz egg noodles, spaghetti, linguini or other pasta
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry, vermouth, or dry white wine
3 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper
Method
Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
Preheat oven to 375掳F.
In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
In a large bowl combine well the pasta, the sauce, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Serves 4 to 6.
.
6 lbs. potatoes, peeled, cooked, drained and mashed
1 c. sour cream
6 oz. cream
5 tbsp. butter
1/2 c. milk
3 tsp. onion salt
Salt and pepper to taste
Mix in last 6 ingredients. Transfer to buttered dish. (This can be prepared 2 days ahead.) Cover and refrigerate. To reheat, bake at 400 degrees about 30 minutes. Serves 12.
TORTILLA TURKEY STACKS
2 7-inch flour tortillas
3/4 cup chopped cooked turkey or chicken
1 tablespoon bottled fat-free Thousand Island salad dressing
1 TB bottled chunky salsa
1-1/2 ts thinly sliced green onion
1/2 C canned vegetarian refried beans
1-1/2 C shredded lettuce
1/2 of a medium tomato, chopped
1/4 C shredded reduced-fat Monterey Jack cheese or reduced-fat Colby and Monterey Jack cheese
1. Place tortillas in a single layer on a baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until crisp and light brown. (If tortillas puff during baking, pierce with a fork to allow steam to escape.)
2. Meanwhile, in a medium bowl combine turkey, salad dressing, salsa, and green onion. Set aside.
3. To assemble, spread about 1/4 cup of the refried beans over each tortilla. Top with turkey mixture, lettuce, tomato, and cheese. Makes 2 servings.
TURKEY 'N STUFFING BAKE
3 C prepared stuffing
2 3/4 oz fried onions
1 can cream of celery
3/4 C milk
1 1/2 C cooked tukey
'10 oz peas, thawed
Combine stuffing %26amp; half can onions. Spoon mixture into a shallow 9'; baking dish. Press mixture to form a shell along bottom %26amp; sides of pan. Combine cream of soup, milk, turkey %26amp; peas, pour into stuffing shell. Bake covered 350 F for 30 minutes. Top with remaining onions. Bake uncovered 5 minutes longer.
THE SOUP FORMULA AKA HOLIDAY LEFTOVER SOUP
The basic formula for making any tasty soup. Kinda a clean out the fridge what do you got recipe!
8 cups broth
4-5 cups cooked vegetables (carrots, beans, mushrooms, peppers, sauteed onions, garlic, corn, or some grains combo like cooked )
8 ounces chopped cooked turkey or cooked chicken or cooked beef or hot dogs or cooked fish
4 cups chopped spinach (optional) or cabbage (optional) or kale, etc. (optional)
diced canned tomato (optional)
seasonings to taste
ranch dressing mix (optional)
or taco seasoning mix (optional)
To make a thick soup
cornstarch
water
What makes it yummier
grated cheese
fresh herb
bacon bit
toasted bread cubes
tortilla chips
salsa
sour cream
crouton
cheese, crisps
1 In a pot, bring the broth to a simmer.
2 Add the additional ingredients and heat until as hot as desired.
3 If you want a thick soup dissolve corn starch in a bit of water to make a slurry.
4 Slowy add the slurry to the finished soup on the stove and heat until thickened to your liking.
5 Garnish each serving with the yummies
this site has a lot of different recipes for using up turkey
http://www.razzledazzlerecipes.com/thank鈥?/a>
and food network has an article on using leftovers as well
Awesome unknown Thanksgiving and Christmas recipes?
With Thanksgiving and Christmas right around the corner and starting a family, I was looking for awesome unknown recipes. I'm tired of the sugar cookies, fudge and pumpkin pies. Awesome unknown Thanksgiving and Christmas recipes?
Check out these recipes:
Mashed Sweet Potatoes
http://www.craftster.org/forum/index.php?topic=64663.0
Sugar Spiced Walnuts:
http://www.craftster.org/forum/index.php?topic=270373.0
Chunky Spicy Ham %26amp; Split Pea Comfort Dip
http://www.craftster.org/forum/index.php?topic=271515.0
Check out these recipes:
Mashed Sweet Potatoes
http://www.craftster.org/forum/index.php?topic=64663.0
Sugar Spiced Walnuts:
http://www.craftster.org/forum/index.php?topic=270373.0
Chunky Spicy Ham %26amp; Split Pea Comfort Dip
http://www.craftster.org/forum/index.php?topic=271515.0
Any good bread recipes to go with Thanksgiving dinner?
This is for spiced pumpkin bread. I make it every year for both halloween and thanksgiving.One tip though, don't use a spray like Pam or any other, it tends to overbake the botton crust.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
print a shopping list for this recipe
PreparationPreheat oven to 350掳F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.Any good bread recipes to go with Thanksgiving dinner?
Asiago Bread
1 T. dry active yeast
5 - 6 C. white unbleached flour
1 T. salt
1-1/2 C. chopped red onion
2 cups lukewarm water, 95-100掳F.
2 T. rosemary
1 1/2 C. Asiago cheese, grated
Dissolve 1 tbsp. dry active yeast in 2 cups of lukewarm water. Stir. Let sit 5 - 15 minutes.
In a separate bowl mix 5 - 6 cups flour with 1 tbsp. salt, 2 T. rosemary, or other herb.
Mix flour mixture with yeast water. Knead for 5 minutes. Add 1-1/2 cups chopped red onions. Knead for 5 minutes. Cover with a towel, let rise in warm spot for 1 hour, or until double in size. Pound down.
Add grated Asiago Cheese. Knead until mixed. Cut into 2 loaves. Dough can be put into loaf pan or shaped into loaves, round or oblong. Place on parchment paper (non-waxed) on or in a pan.
Bake at 400掳F. for 40 - 50 minutes.Any good bread recipes to go with Thanksgiving dinner?
Go to www.foodnetwork.com and you can find lots and lots of bread recipies thet would go hand in hand with thanksgiving dinner.
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
print a shopping list for this recipe
PreparationPreheat oven to 350掳F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.Any good bread recipes to go with Thanksgiving dinner?
Asiago Bread
1 T. dry active yeast
5 - 6 C. white unbleached flour
1 T. salt
1-1/2 C. chopped red onion
2 cups lukewarm water, 95-100掳F.
2 T. rosemary
1 1/2 C. Asiago cheese, grated
Dissolve 1 tbsp. dry active yeast in 2 cups of lukewarm water. Stir. Let sit 5 - 15 minutes.
In a separate bowl mix 5 - 6 cups flour with 1 tbsp. salt, 2 T. rosemary, or other herb.
Mix flour mixture with yeast water. Knead for 5 minutes. Add 1-1/2 cups chopped red onions. Knead for 5 minutes. Cover with a towel, let rise in warm spot for 1 hour, or until double in size. Pound down.
Add grated Asiago Cheese. Knead until mixed. Cut into 2 loaves. Dough can be put into loaf pan or shaped into loaves, round or oblong. Place on parchment paper (non-waxed) on or in a pan.
Bake at 400掳F. for 40 - 50 minutes.Any good bread recipes to go with Thanksgiving dinner?
Go to www.foodnetwork.com and you can find lots and lots of bread recipies thet would go hand in hand with thanksgiving dinner.
Please send some vegetarian recipes to use on Thanksgiving. THANK YOU.?
I am tired of the plain uninteresting vegetables that I serve for vegetarians who attend my thanksgiving. I am not vegetarian, but would like to serve somehting that my friends who are, will enjoy.Please send some vegetarian recipes to use on Thanksgiving. THANK YOU.?
Boil some lettuce.Please send some vegetarian recipes to use on Thanksgiving. THANK YOU.?
I like squash ravioli, which is a bit different, but still a nice 'Thanksgiving' themed dish:
1 packet wonton wrappers (in the produce section of your grocery)
1 packet frozen orange squash, or 1.5 cups cooked butternut squash
1/4 cup chopped pecans
2 teaspoons minced fresh thyme
1 teaspoon minced fresh sage
6 tablespoons butter
Pepper and salt to taste
1 egg
Mix 1 teaspoon thyme, the sage, 2 tablespoons butter and the cooked squash.
Lay out 1/2 of the wonton wrappers. Brush them with egg. Put a spoonful of squash mix in the centre of each raviolo. Then place one wonton on top of each and press down the edges. Let dry for 20 minutes.
Boil them for 7 minutes. Drain, and fry lightly in a pan with four tablespoons butter, 1/4 cup chopped pecans, and 1 teaspoon minced fresh thyme. Serve the sage butter and pecans as a sauce.
Thank you for trying to be accommodating to vegetarians.
Check out www.vegweb.com. They have some holiday recipes that are suitable for vegetarians.
peas.
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
http://vegkitchen.com/recipes/vegetarian鈥?/a>
http://www.vegcooking.com/f-thanks05.asp鈥?/a>
This site looks pretty good.
Pumpkin and Black Bean Soup
4-6 servings
Cook 20 min 5 min prep
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 (14 1/2 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans pumpkin puree
1 cup corn, frozen or canned (drain and rinse if canned)
1 cup heavy cream or milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
coarse salt
20 sprigs fresh chives, chopped or snipped, for garnish
1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
9. For Vegan option use Soy Cream.
______________________________________鈥?br>
Broccoli Tarts
1 C. cooked broccoli
1/4 lb. Swiss cheese, shredded
3 green onions, minced
1 C. light cream
3 eggs, beaten
1 tsp. salt
1 stick soft butter
3 oz. soft cream cheese
1 C. flour
Chop broccoli. Mix the next 5 ingredients, then add broccoli.
Blend together the butter and cream cheese. Add flour and mix well.
Roll into balls the size of walnuts. Press into very lightly greased mini muffin tins to form shells. (I used regular sized muffin tins.) Fill shells to the top with broccoli mixture.
Bake at 400 degrees about 20 minutes until golden. Cool about 10 minutes, then turn out.
Serve hot.
Makes 2 1/2 dozen mini muffins or 1 dozen regular sized muffins.
______________________________________鈥?br>
CORNBREAD
2/3 cup maple syrup*
1 cup plain soymilk
1 cup whole wheat flour
1 cup fine organic cornmeal
1 TB baking powder
1 tsp. kosher salt
1/3 cup canola oil
*This makes a sweet cornbread. If you don't like sweet cornbread, I would suggest increasing the soymilk and/or canola oil.
Preheat oven to 350 degrees F
In a small bowl, mix first 2 ingredients.
In a medium bowl, mix the rest of the ingredients.
Heat the oil in a cast iron skillet on high heat until it is VERY hot.
While the oil is heating, mix the wet and dry ingredients together. Pour 1/2 of the HOT oil into the cornbread mixture. It should sizzle. Put the skillet back on to stove to continue heating. Quickly mix oil into cornbread mixture.
Pour the cornbread mixture into HOT skillet - again, it should sizzle.
Put skillet into oven and cook for 20 minutes. The bottom and edges should get a nice crispy texture.
______________________________________鈥?br>
SWEET POTATO MEDLEY
1 large bunch kale, spines removed, roughly chopped
3 medium sweet potatoes, peeled %26amp; sliced 1/4 inch thick
1 Tbsp olive oil
1/2 lb mushrooms, sliced
2 cloves garlic
1/4 cup chopped green onions
2 small valencia oranges, peeled, broken in half, and sliced
1 Tbsp lemon juice
2 Tbsp dijon mustard
salt %26amp; pepper to taste
Steam kale until tender but not overly so.
While steaming, microwave sweet potatoes until tender but not overly so.
Heat olive oil in large skillet and saute sweet potatoes, mushrooms, and garlic until mushrooms start to release liquid.
Stir in green onions, and kale. Cook for 1 minute.
Mix lemon juice and dijon together.
Stir in valencia oranges and the lemon/dijon mixture. Cook for another minute or 2.
______________________________________鈥?br>
Pumpkin oatmeal cookies
Equipment:
baking sheets
2 mixing bowls
Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins
Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.
Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!
Vegetarian Wild Rice and Mushroom Pilaf
INGREDIENTS:
* 1/2 cup wild rice, uncooked
* 2 3/4 cups vegetable broth
* 3/4 cups brown rice, uncooked
* 1 onion, diced
* 4 cloves garlic, minced
* 2 tbsp olive oil
* 3 cups mushrooms, sliced
* 2 celery stalks, sliced
* 1/2 tsp sage
* 1/2 tsp marjoram
* salt and pepper to taste
* 1/3 cup chopped fresh parsley
* 1/3 cup chopped almonds
PREPARATION:
Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.
In a large skillet, sautee the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes.
Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.
Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.
Try some of these
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Look through them and if you see something that seems interesting or that they might like, go ahead and make it for them. I haven't gotten around to making these yet but I'm sure they're good.
Have a Happy Thankgiving!
I am using this for my brother who is a vegan
Grilled Portobellos Filled w/Wild Rice-Almond Pliaf %26amp; Piqullio Pepper Vinaigrette.
I hope it helps.
8 medium-sized portobello caps
Olive oil
Salt and pepper
Wild Rice Pilaf, recipe follows
Piquillo Pepper Vinaigrette, recipe follows
1/3 cup sliced almonds, toasted
Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
Wild Rice Pilaf:
1 1/2 cups wild rice
3 cups chicken stock, plus 1/2 cup
2 cups water
Salt
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
Piquillo Pepper Vinaigrette:
5 piquillo peppers, chopped
1/2 small red onion, coarsely chopped
8 cloves roasted garlic, peeled
1/4 cup aged sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup canola oil
Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
i am going to try tofurkey feast this year. It serves 4 people so others may want to try it. It comes with a cranberry dressing and some other stuff. Maybe you could look into that. I looked up where it is available by searching tofurkey. Not too expensive. Good luck. Also try www.theveganconnection.com, the lady has some awesome recipes.
this was from another question, but i think it will be very helpful on thursday:
http://www.gentlethanksgiving.org/guide/鈥?/a>
Roasted Cauliflower %26amp; 16 Roasted Cloves of Garlic
1 large cauliflower (trimmed and cut into bite size pieces)
16 garlic cloves, peeled and lightly crushed
1-2 teaspoon minced fresh rosemary
1 teaspoon salt
1/4-1/2 teaspoon black pepper
1/4 cup olive oil, plus
more olive oil, to drizzle
Mix oil, rosemary, salt, pepper and garlic together.
Toss in cauliflower and place in a large casserole dish in one layer.
Roast in a preheated over of 450 degrees for 20 minutes give a toss and bake for 10 more minutes.
Vegan friendly recipes via vegkitchen.com:
http://vegkitchen.com/recipes/vegetarian鈥?/a>
Vegetarian recipes offered at boutell.com:
http://www.boutell.com/vegetarian/Thanks鈥?/a>
Fancy vegetable recipes to impress with at epicurious.com:
http://www.epicurious.com/bonappetit/men鈥?/a>
A variety of vegetarian dishes at theveggietable.com:
http://www.theveggietable.com/recipes/th鈥?/a>
Try the frozen stir fry veggies. They have several varieties. Birds eye have some and also Great Value (Walmart brand).
They are super LOW in salt also. I eat meat myself but these veggies are super to my taste buds.
Boil some lettuce.Please send some vegetarian recipes to use on Thanksgiving. THANK YOU.?
I like squash ravioli, which is a bit different, but still a nice 'Thanksgiving' themed dish:
1 packet wonton wrappers (in the produce section of your grocery)
1 packet frozen orange squash, or 1.5 cups cooked butternut squash
1/4 cup chopped pecans
2 teaspoons minced fresh thyme
1 teaspoon minced fresh sage
6 tablespoons butter
Pepper and salt to taste
1 egg
Mix 1 teaspoon thyme, the sage, 2 tablespoons butter and the cooked squash.
Lay out 1/2 of the wonton wrappers. Brush them with egg. Put a spoonful of squash mix in the centre of each raviolo. Then place one wonton on top of each and press down the edges. Let dry for 20 minutes.
Boil them for 7 minutes. Drain, and fry lightly in a pan with four tablespoons butter, 1/4 cup chopped pecans, and 1 teaspoon minced fresh thyme. Serve the sage butter and pecans as a sauce.
Thank you for trying to be accommodating to vegetarians.
Check out www.vegweb.com. They have some holiday recipes that are suitable for vegetarians.
peas.
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
http://vegkitchen.com/recipes/vegetarian鈥?/a>
http://www.vegcooking.com/f-thanks05.asp鈥?/a>
This site looks pretty good.
Pumpkin and Black Bean Soup
4-6 servings
Cook 20 min 5 min prep
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 (14 1/2 ounce) can diced tomatoes with juice
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans pumpkin puree
1 cup corn, frozen or canned (drain and rinse if canned)
1 cup heavy cream or milk
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
coarse salt
20 sprigs fresh chives, chopped or snipped, for garnish
1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
9. For Vegan option use Soy Cream.
______________________________________鈥?br>
Broccoli Tarts
1 C. cooked broccoli
1/4 lb. Swiss cheese, shredded
3 green onions, minced
1 C. light cream
3 eggs, beaten
1 tsp. salt
1 stick soft butter
3 oz. soft cream cheese
1 C. flour
Chop broccoli. Mix the next 5 ingredients, then add broccoli.
Blend together the butter and cream cheese. Add flour and mix well.
Roll into balls the size of walnuts. Press into very lightly greased mini muffin tins to form shells. (I used regular sized muffin tins.) Fill shells to the top with broccoli mixture.
Bake at 400 degrees about 20 minutes until golden. Cool about 10 minutes, then turn out.
Serve hot.
Makes 2 1/2 dozen mini muffins or 1 dozen regular sized muffins.
______________________________________鈥?br>
CORNBREAD
2/3 cup maple syrup*
1 cup plain soymilk
1 cup whole wheat flour
1 cup fine organic cornmeal
1 TB baking powder
1 tsp. kosher salt
1/3 cup canola oil
*This makes a sweet cornbread. If you don't like sweet cornbread, I would suggest increasing the soymilk and/or canola oil.
Preheat oven to 350 degrees F
In a small bowl, mix first 2 ingredients.
In a medium bowl, mix the rest of the ingredients.
Heat the oil in a cast iron skillet on high heat until it is VERY hot.
While the oil is heating, mix the wet and dry ingredients together. Pour 1/2 of the HOT oil into the cornbread mixture. It should sizzle. Put the skillet back on to stove to continue heating. Quickly mix oil into cornbread mixture.
Pour the cornbread mixture into HOT skillet - again, it should sizzle.
Put skillet into oven and cook for 20 minutes. The bottom and edges should get a nice crispy texture.
______________________________________鈥?br>
SWEET POTATO MEDLEY
1 large bunch kale, spines removed, roughly chopped
3 medium sweet potatoes, peeled %26amp; sliced 1/4 inch thick
1 Tbsp olive oil
1/2 lb mushrooms, sliced
2 cloves garlic
1/4 cup chopped green onions
2 small valencia oranges, peeled, broken in half, and sliced
1 Tbsp lemon juice
2 Tbsp dijon mustard
salt %26amp; pepper to taste
Steam kale until tender but not overly so.
While steaming, microwave sweet potatoes until tender but not overly so.
Heat olive oil in large skillet and saute sweet potatoes, mushrooms, and garlic until mushrooms start to release liquid.
Stir in green onions, and kale. Cook for 1 minute.
Mix lemon juice and dijon together.
Stir in valencia oranges and the lemon/dijon mixture. Cook for another minute or 2.
______________________________________鈥?br>
Pumpkin oatmeal cookies
Equipment:
baking sheets
2 mixing bowls
Ingredients
2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup walnuts, finely chopped
1/2 cup raisins
Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt and spices.
In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.
Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!
Vegetarian Wild Rice and Mushroom Pilaf
INGREDIENTS:
* 1/2 cup wild rice, uncooked
* 2 3/4 cups vegetable broth
* 3/4 cups brown rice, uncooked
* 1 onion, diced
* 4 cloves garlic, minced
* 2 tbsp olive oil
* 3 cups mushrooms, sliced
* 2 celery stalks, sliced
* 1/2 tsp sage
* 1/2 tsp marjoram
* salt and pepper to taste
* 1/3 cup chopped fresh parsley
* 1/3 cup chopped almonds
PREPARATION:
Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.
In a large skillet, sautee the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes.
Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.
Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.
Try some of these
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Look through them and if you see something that seems interesting or that they might like, go ahead and make it for them. I haven't gotten around to making these yet but I'm sure they're good.
Have a Happy Thankgiving!
I am using this for my brother who is a vegan
Grilled Portobellos Filled w/Wild Rice-Almond Pliaf %26amp; Piqullio Pepper Vinaigrette.
I hope it helps.
8 medium-sized portobello caps
Olive oil
Salt and pepper
Wild Rice Pilaf, recipe follows
Piquillo Pepper Vinaigrette, recipe follows
1/3 cup sliced almonds, toasted
Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
Wild Rice Pilaf:
1 1/2 cups wild rice
3 cups chicken stock, plus 1/2 cup
2 cups water
Salt
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
Piquillo Pepper Vinaigrette:
5 piquillo peppers, chopped
1/2 small red onion, coarsely chopped
8 cloves roasted garlic, peeled
1/4 cup aged sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup canola oil
Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
i am going to try tofurkey feast this year. It serves 4 people so others may want to try it. It comes with a cranberry dressing and some other stuff. Maybe you could look into that. I looked up where it is available by searching tofurkey. Not too expensive. Good luck. Also try www.theveganconnection.com, the lady has some awesome recipes.
this was from another question, but i think it will be very helpful on thursday:
http://www.gentlethanksgiving.org/guide/鈥?/a>
Roasted Cauliflower %26amp; 16 Roasted Cloves of Garlic
1 large cauliflower (trimmed and cut into bite size pieces)
16 garlic cloves, peeled and lightly crushed
1-2 teaspoon minced fresh rosemary
1 teaspoon salt
1/4-1/2 teaspoon black pepper
1/4 cup olive oil, plus
more olive oil, to drizzle
Mix oil, rosemary, salt, pepper and garlic together.
Toss in cauliflower and place in a large casserole dish in one layer.
Roast in a preheated over of 450 degrees for 20 minutes give a toss and bake for 10 more minutes.
Vegan friendly recipes via vegkitchen.com:
http://vegkitchen.com/recipes/vegetarian鈥?/a>
Vegetarian recipes offered at boutell.com:
http://www.boutell.com/vegetarian/Thanks鈥?/a>
Fancy vegetable recipes to impress with at epicurious.com:
http://www.epicurious.com/bonappetit/men鈥?/a>
A variety of vegetarian dishes at theveggietable.com:
http://www.theveggietable.com/recipes/th鈥?/a>
Try the frozen stir fry veggies. They have several varieties. Birds eye have some and also Great Value (Walmart brand).
They are super LOW in salt also. I eat meat myself but these veggies are super to my taste buds.
Some good thanksgiving recipes?
i think i want to cook this year! lol
any answer is apreciated. Some good thanksgiving recipes?
for a dessert you could make grape salad (it sounds sour and nasty, but it is going to rock your world)
a bag of grapes
1 cup of sour cream
8 oz. block of cream cheese
1 cup of sugar
1 cap full of maple extract
pluck the grapes off, wash them,
mix sugar, sour cream ,cream cheese together then add maple extract. Then toss the grapes in and stir together.. Very yummy i get compliments from EVERYONE!!!Some good thanksgiving recipes?
Well i always go to my cousins house. i dont have specific recipes but apple pie, stuffing, cornbread, mashed potatoes, cranberry sauce etc. Traditional is always good. If you're really ambitious, try to cook a turkey! good luck :)
My favorite pumpkin recipe:
http://buzz.prevention.com/community/lis鈥?/a>
Enjoy!
Grape juice= Pineapple juice= the perfect punch with a punch!
Combine those and dip the rim of glasses in syrup. Put pop rocks on the rim! Enjoy!
Bet you will find this in previously answered questions. If you do not know how to look for those than ask!myspace images
any answer is apreciated. Some good thanksgiving recipes?
for a dessert you could make grape salad (it sounds sour and nasty, but it is going to rock your world)
a bag of grapes
1 cup of sour cream
8 oz. block of cream cheese
1 cup of sugar
1 cap full of maple extract
pluck the grapes off, wash them,
mix sugar, sour cream ,cream cheese together then add maple extract. Then toss the grapes in and stir together.. Very yummy i get compliments from EVERYONE!!!Some good thanksgiving recipes?
Well i always go to my cousins house. i dont have specific recipes but apple pie, stuffing, cornbread, mashed potatoes, cranberry sauce etc. Traditional is always good. If you're really ambitious, try to cook a turkey! good luck :)
My favorite pumpkin recipe:
http://buzz.prevention.com/community/lis鈥?/a>
Enjoy!
Grape juice= Pineapple juice= the perfect punch with a punch!
Combine those and dip the rim of glasses in syrup. Put pop rocks on the rim! Enjoy!
Bet you will find this in previously answered questions. If you do not know how to look for those than ask!
What are some Cheap Recipes for Thanksgiving.....Snacks? Desserts? HMMMMM?
Help Me Out!What are some Cheap Recipes for Thanksgiving.....Snacks? Desserts? HMMMMM?
Irish Cr猫me Fudge
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.What are some Cheap Recipes for Thanksgiving.....Snacks? Desserts? HMMMMM?
We have chips and salsa for snack, deviled eggs for appetizer. Then have the meal.
banana pudding is not too expensive and a good dessert to bring somewhere. Cookies any kind or pie would be good too, like sweet potato or pumpkin. Cheese and crackers are good for a little appetizer. Check out all recipes on the net they have TONS of neat stuff to do. Happy Turkey Day!!
lol
if u watch charlie brown thanksgiving u could totally do a thanksgiving dinner like that XD
like for the kids or something
cheap and easy
also my mom makes this really good pumpkin pie using the canned stuff. she adds some spices and uses this really good pie crust. im not shure of the recipe but u could prolly find something like it
Hershey's . . . Nestle's . . . I just bought 12-bucks worth of chocolates from Walgreen's . . . So, what's wrong with that?
3/4 can sweet and condensed milk mixed with1 can coconut milk
1 box strawberries sliced
3-4 bananas sliced
any other berry, kiwi
2 hour before serving mix the milk with the fruit chill and serve in martini cups
pea salad....
2 cans of peas
3 boiled eggs rough chopped
1/2 cup cubed velveeta cheese
2 tablespoons mayo
mix all ingredients and chill, serve cold.
a tin of cookies, a tin of popcorn, chocolates, premade pies ,cakes. Pillsbury pie crust, Libby's easy pumpkin pie filling, lucky leaf pie fillings, cool whip, ice cream.
dessert you can make an ambrosia salad. All you need is a tub of cool whip a big can of fruit cocktail ( drain the juice) small bag of coconut 2 cups of miniature marshmallows stir all together and chill
for a snack while im preparing the turkey i fix hamrollups, which consist of slicked cooked ham individualy sliced wipe off excess slime spred on old englsh cheesein a jar add some green onions roll up and chill 2hrs. choppinto bite size add with toothpicks serve. the other i make sausage balls which is jimmy dean hot suasage 2 rolls 1pkg. extra sharp chedder cheese (grated) 2 cups bisquick mix . mix all ingredients and i warn you its messy. make bite size balls cook in oven about 20 min. makes about 70 balls and easy for breakfast and a snackjust warm up .
Green beans with toasted Almonds.
Toast the almonds... add two cans of French cut G-beans and lemon pepper seasoning.
Fast - cheap - easy. Happy Thanksgiving
Well I am making a snack tray... I just use sausage, crackers, and cheese. Cheese Balls are a good idea too. For snacks...
for the main
You could make baked beans... mashed potatoes, green bean casserole..
Dessert~ Pie or make a homemade cheese cake...
you can use this recipe{it's not cheap but it sure does tastes good}:
Follow this recipe:
http://www.bettycrocker.com/recipes/reci鈥?/a> This is good you can also check out some different recipes in this website.
To make a really cheap Crab Dip
Use the fake stuff (pollock)
Cut up the ';crab'; into small pieces
Mix with 4 oz cream cheese, 2 tbsp salsa, chopped green onion
Good cold spread on crackers or thin sliced Italian bread
Can also heat it up in oven or microwave
Also very good spread on flour tortilla's, roll up and slice
Good cold, but even better if you put on cookie sheet or foil pan and heat under broiler for a few minutes.
Irish Cr猫me Fudge
3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.What are some Cheap Recipes for Thanksgiving.....Snacks? Desserts? HMMMMM?
We have chips and salsa for snack, deviled eggs for appetizer. Then have the meal.
banana pudding is not too expensive and a good dessert to bring somewhere. Cookies any kind or pie would be good too, like sweet potato or pumpkin. Cheese and crackers are good for a little appetizer. Check out all recipes on the net they have TONS of neat stuff to do. Happy Turkey Day!!
lol
if u watch charlie brown thanksgiving u could totally do a thanksgiving dinner like that XD
like for the kids or something
cheap and easy
also my mom makes this really good pumpkin pie using the canned stuff. she adds some spices and uses this really good pie crust. im not shure of the recipe but u could prolly find something like it
Hershey's . . . Nestle's . . . I just bought 12-bucks worth of chocolates from Walgreen's . . . So, what's wrong with that?
3/4 can sweet and condensed milk mixed with1 can coconut milk
1 box strawberries sliced
3-4 bananas sliced
any other berry, kiwi
2 hour before serving mix the milk with the fruit chill and serve in martini cups
pea salad....
2 cans of peas
3 boiled eggs rough chopped
1/2 cup cubed velveeta cheese
2 tablespoons mayo
mix all ingredients and chill, serve cold.
a tin of cookies, a tin of popcorn, chocolates, premade pies ,cakes. Pillsbury pie crust, Libby's easy pumpkin pie filling, lucky leaf pie fillings, cool whip, ice cream.
dessert you can make an ambrosia salad. All you need is a tub of cool whip a big can of fruit cocktail ( drain the juice) small bag of coconut 2 cups of miniature marshmallows stir all together and chill
for a snack while im preparing the turkey i fix hamrollups, which consist of slicked cooked ham individualy sliced wipe off excess slime spred on old englsh cheesein a jar add some green onions roll up and chill 2hrs. choppinto bite size add with toothpicks serve. the other i make sausage balls which is jimmy dean hot suasage 2 rolls 1pkg. extra sharp chedder cheese (grated) 2 cups bisquick mix . mix all ingredients and i warn you its messy. make bite size balls cook in oven about 20 min. makes about 70 balls and easy for breakfast and a snackjust warm up .
Green beans with toasted Almonds.
Toast the almonds... add two cans of French cut G-beans and lemon pepper seasoning.
Fast - cheap - easy. Happy Thanksgiving
Well I am making a snack tray... I just use sausage, crackers, and cheese. Cheese Balls are a good idea too. For snacks...
for the main
You could make baked beans... mashed potatoes, green bean casserole..
Dessert~ Pie or make a homemade cheese cake...
you can use this recipe{it's not cheap but it sure does tastes good}:
Follow this recipe:
http://www.bettycrocker.com/recipes/reci鈥?/a> This is good you can also check out some different recipes in this website.
To make a really cheap Crab Dip
Use the fake stuff (pollock)
Cut up the ';crab'; into small pieces
Mix with 4 oz cream cheese, 2 tbsp salsa, chopped green onion
Good cold spread on crackers or thin sliced Italian bread
Can also heat it up in oven or microwave
Also very good spread on flour tortilla's, roll up and slice
Good cold, but even better if you put on cookie sheet or foil pan and heat under broiler for a few minutes.
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