Skip to comments.Annual Thanksgiving Day Food/Recipe Thread
Posted on 11/12/2006 8:17:35 PM PST by HungarianGypsy
The day after Thanksgiving I like to make these. That doesn't mean I am June Cleaver and always get around to making them. But, at least I think of it. These are the softest and most wonderful cinnamon rolls. Since I wasn't sure about copyright for reposting I am just adding the url for this.
Just for you. :-)
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Thank you! The pre-election Thanksgiving thread kinda fizzled, though I tried every which way to drum up some foodie interest.
I 'spect lots and lots of FReepers lost their appetites, myself included. The pictures are funny, anyway - so I'll post the link, since there are also links to our previous years' Thanksgiving threads from this century:
4 c Pecan halves
6 c Water, boiling
1 c Sugar
2 c Oil
Put pecans in a large pot or heat-proof bowl. Cover with boiling water and
let them soak 3 minutes. Drain the pecans and spread them in a single
layer on a large platter or cookie sheet. Cover with sugar and
stir until pecans are completely coated with the sugar.
Transfer the sugared nuts to a dry platter and set them aside to air-dry
When ready to serve the pecans, bring the oil almost to the smoking point
in a large pot. Fry one quarter of them at a time, being careful
not to let them burn. The sugar will melt. Carefully remove the cooked
nuts from the hot oil with a strainer and put them on a heatproof glass
platter. Fry each quarter of the nuts individually so all of them will get
hot enough for the sugar to melt. Serve immediately.
I'm waiting to see what kind of free turkey we're going to get in the Dem gift package, before I decide how I'm going to cook it. How big do you think they'll let us have, especially if we're registered (R)'s?
However, I do still have my three (not *free*) little sugar punkins I haven't baked, roasted, stewed, stuffed or carved for a flower vase yet. Been too sickly to spend time in the kitchen, but I'll definitely post results here when I get to them!
Mmmmm, sounds good! I never met a pecan I didn't like. I haven't had these (I don't think) or ever tried making them. Thanks for a new tip on how to fix the State Nut of Texas!
Thanks for the ping! This sounds like a yummy thread. I'm all ready for Thanksgiving. :o)
sounds yummy. Now I'll have to check my yard to see if the squirrels left any pecans for me.
For a 1 qt ice cream maker:
2 Tbs melted butter
2 c whole milk
1 c heavy cream
5 Tbs molasses
0.50 c granular sugar
1 Tbs vanilla
Bring all ingredients up to just shy of a boil, cool. Run in the ice cream maker.
Add-ins: I usually add 1 tsp of thick-n-thin which is just vegetable gums; this needs to be dissolved well. To this recipe I added a bit of cinnamon, nutmeg, and ginger to taste. Yummy.
3 - 8 oz blocks cream cheese (half or lite fat is fine)
approx 1/8 cup hot chili sauce*
2 finely shredded sharp cheddar cheese
3 to 4 tablespoons finely chopped black olives
2 bunches finely sliced green onions
16 to 20 6 inch flour tortillas (room temperature)
Mix together everything except the tortillas.
Spread evenly on tortillas. Tightly roll the tortillas up like a jelly roll.
Wrap tighly in plastic wrap and chill for several hours or overnight.
Prior to serving unwrap and slice into 1 inch wide slices.
*I prefer using sriracha hot chili sauce as it has a wonderful flavor. I use
it in place of black pepper in most dishes. (Which is the reason my mashed
potatoes are slightly pink. lol). Target sells this sauce as does most asian
I'm cooking for the in-laws this year (first time) & am on a recipe hunt :)
Can't wait to read & share!
Here's my tentative menu so far:
- artichoke squares (app)
- butternut squash bisque
- Smoked turkey with herbes & citrus (1st time smoking one!)
- Oven-roasted maple turkey with sage butter (backup in case the smoked bird doesn't work out...)
- ciabatta chestnut stuffing with pancetta
- pecanized gourmet sweet potatoes (**7 FR rave reviews last turkey day!)
- buttermilk & dill mashed potatoes
- cranberry compote
- brussel sprouts with pancetta
- pumpkin creme brulee
- apple crostatas w/caramel sauce & balsamic drizzle
I need more veggies! Braised broccoli rabe? Stuffed mushrooms? Succotash? There's always a green-bean casserole but I've NEVER had one I liked...!
What other veggies does everyone else like/make?
What a wonderful, and ambitious, menu you have planned. It sounds divine!
Here is a green bean side dish that is very simple and tasty. It's not the traditional cream of mushroom soup mixture.
Tomato Seasoned Green Beans
1 garlic clove, minced
1 medium onion, thinly sliced
2/3 C. diced celery
1 Tbsp. butter
1 14.5 oz. can of diced tomatoes, drained
1 14.5 oz. can of green beans, drained
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. dillweed
fresh ground pepper to taste
Saute garlic, onion and celery in butter until translucent. Add tomatoes, green beans and seasonings and cook until heated through. I usually serve it at this point, but have experimented with putting it in a casserole dish and reheating it later in the oven or microwave. It worked very well. Just remember to thoroughly stir the dish when heated to distribute the juices.
This recipe involves a lot of chopping but the end result is worth it.
3/4 C. sliced onion
1 1/2 C. celery, sliced on the diagonal
2 C. finely cut carrot sticks
2 cans of green beans (1 with juice)
3/4 C. finely cut green pepper sticks
2 cans of diced tomatoes with juice
1 Tbsp. butter
1/2 tsp. pepper
2 1/2 tsp. salt
1 Tbsp. brown sugar
3 Tbsp. Minute Tapioca
Combine all ingredients and place in a tightly covered casserole.
Bake at 350 1 1/2 - 2 hours until carrots are done.
Happy (early) Thanksgiving! :)
You might try using chopped broccoli in place of green beans in the green bean casserole. Been using broccoli for several years and family and friends really like it better than the green beans.
I dug deep in my recipe file and came up with this one I made for my in-laws awhile back. My mother in law and two of my SIL loved this dish and had to have the recipe. It's very traditional and perfect for Thanksgiving.
Bourbon Corn Pudding
3 lrg. eggs
1 1/8 C. evaporated milk
3 c. cream style corn
3 c. corn kernels
3 Tbsp. butter, melted
3 Tbsp. brown sugar
3 Tbsp. cornstarch combined well with 3 Tbsp. water.
1 tsp. ground nutmeg
4 Tbsp. Bourbon
1/2 tsp. salt
1/2 tsp. pepper
Grease a 2 quart baking dish and preheat oven to 350.
Beat eggs and evaporated milk together in a large bowl. Add, remaining ingredients, combine well, and pour into baking dish.
Bake 45 minutes or until top is slightly browned. To check for doneness, insert knife in center. It should come out clean. Serve immediately.
Serves 8 to 10.
We're fast approaching winter colds and flu season. I'm not saying that this is the cure although I can testify that in the past it has stopped more than one cold dead in its tracks. A steaming cup makes excellent comfort food. You will merit eternal gratitude if you bring some to a sick friend.
12 regular cloves garlic or preferably one elephant garlic
2 large leeks
2 large shallots
chop up the above and saute in 1/4 cup olive oil.
Ladle fried ingredients into food processor and chop until fine but not liquid.
Into a cooking pot add fried ingredints and:
5 or 6 cups beef or chicken stock (as you prefer).
1 tablespoon dried parsley or 1/4 cup fresh parsley.
salt and pepper to taste.
1/4 cup wine (red for beef, white for chicken)
Cook at just barely boiling for 2 hours or crock pot for five or six.
If you use chicken stock you can thicken your garlic soup nicely by stirring in three lightly beaten eggs. (Stir into soup in one direction only.)
[Received via email from P.B. on 11/10/06]
This is an easy-to-make, moist, flavorful cake. The frosting is baked with the cake. It is a big favorite wherever it's taken.
Dee's Chocolate Applesauce Cake
There are two methods for making this cake and both turn out fine--it's a matter of individual choice of which way you would rather mix--the one-bowl method or traditional creaming, adding dry and liquid ingredients alternately.
1 and one half cup sugar
1/2 tsp. salt
1/2 c. butter or margarine
1-1/2 tsp. baking soda
4 tablespoons cocoa
1 tsp. vanilla
2 c. applesauce
2 c. flour
Topping to place on cake before baking:
3 Tbsp. sugar
12 oz. chocolate chips
(optional, 1 c. broken walnuts or pecans)
One-Bowl Method: Place all cake ingredients in a large bowl. Beat well. Spread in a 9X13 inch greased cake pan. Sprinkle the topping over the cake batter.
Bake at 350 degrees for 30 minutes or until done.
Cream sugar, butter, eggs and vanilla. Sift together flour, salt, soda and cocoa and add alternately with applesauce. Beat well. Place in greased 9X13 inch pan. Sprinkle over the top the sugar, then the chocolate chips, then the nuts. Bake at 350 degrees for 30 minutes or ountil cake just begins to pull away from the side. Do not overbake.
My daughter sent this to me. Not sure where she got it. Sounds yummyyyyyy.
Triple Layer Pumpkin Pie.
2 tablespoons butter
4 ounces semisweet chocolate, coarsely chopped
12 ounces cream cheese, softened
1 1/2 cups sugar
2 large eggs, at room temperature
1 cup canned pumpkin
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream
Prepare, chill, and prebake a pie shell. Reduce the oven temperature to 350.
Melt the butter in the top of a double boiler set over, not in, barely simmering water. Add the chocolate and leave it over the heat until melted (5 to 7 minutes), and then whisk it until smooth. Set aside the top of the double boiler to partially cool the chocolate.
Using an electric mixer on medium speed, beat the cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla extract, spices, and salt until the filling is evenly combined. Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended. Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie on the center oven rack for 20 minutes. Then let it cool on a wire rack for 15 minutes.
Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for about 35 to 40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30 to 45 minutes.
Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan. Stir the mixture over very low heat for about 2 minutes, until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented tinfoil and chill for at least 4 hours before serving. Makes 8 to 10 servings.
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