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.
Quick and easy appetizer, I found this on the Net, have not tried it myself, but see what you think. For kids I think I would omit the green pepper strips.
Impossibly Easy Ham 'n Swiss Pie
1 1/2 cups cubed fully cooked fully cooked smoked boneless ham
1 cup shredded Swiss cheese (4 ounces)
1/4 cup chopped green onions or chopped onion
1/2 cup Original Bisquick® mix
1 cup milk
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 eggs
1 tomato, sliced
1 green bell pepper, cut into rings
1. Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato and bell pepper.
okay....gravy......can somebody give me a full proof great home made turkey gravy recipe?
Mmmmmmmmmm, sounds tasty. Thank you! I'll save that recipe for after April :). I can imbibe NO liquor that isn't cooked until this baby's born.
Do you know if you can use whipped cream in place of Cool Whip? I hate Cool Whip.
OK -- these recipes sound yummy and the TG dinners amazing. However, am I the only one? I'd be shot at dawn for serving anything beyond "What you're supposed to serve" on TG -- turkey, (canned) sweet potato cass with mini-marshmallows; cranberry sauce (no berries) with the can-date imprint still on the jelly; mashed potatoes with gravy; pumpkin pie.
And NO variations allowed!
I picked up a dessert card yesterday: winner of the Blue Ribbon at the 2004 Pennsylvania Farm Show by Angela Hausch. It would probably go GREAT with your molasses ice cream:
BLUE RIBBON APPLE PIE
Filling:
2/3 c packed dk brown sugar
1/4 c white sugar
1/4 c all-purpose flour
1/4 c fresh lemon juice
1 TB vanilla extract
1 1/2 tsp cinnamon
1/2 tsp salt
4 LB (about 12) tart Pennsylvania apples, peeled & sliced
1/4 c unsalted butter
9-inch unbaked pastry shell
In large bowl combine brown sugar, white sugar, flour, lemon juice, vanilla, cinnamon and salt. Add apples, tossing to coat with mixture. In large skillet melt butter over medium heat. Add apple mixture and cook until apples are tender, about 10 minutes, stirring occasionally. Spoon into unbaked pastry shell.
TOPPING:
1 c caramel dip for apples
3/4 c all-purpose flour
1/3 c white sugar
1/2 tsp cinnamon
1/3 c cold unsalted butter
1/2 c chopped walnuts
Drizzle caramel dip over apple filling in pastry shell. In small bowl, combine flour, sugar and cinnamon. Cut butter into mixture until crumbly. Add walnuts. Sprinkle over filling.
Bake at 350 degrees F for 40 to 45 minutes, or until bubbly and lightly browned. Cool before serving.
:) I wish I could invite everyone!!!
Here's a short video on how to select the perfect Butterball.
Well, I am late coming into this thread but this year, as every year, my menu remains the same:
Roast Turkey
Rice and Gravy
Hot Sausage Dressing
Sweet Potato w/ Granny Smith Apple Casserole
Home made Cranberry Sauce
Broccoli/Rice Casserole
Dinner Rolls
and for dessert.....
Pecan Pie
Pumpkin Pie
Banana Pudding Trifle
Pumpkin creme brulee??? You're speaking my language. Recipe?
Ingredients:Egg Plant, breadcrumbs, 2 eggs, milk, grated parmesian cheese, mozzerella cheese tomatoe sauce, (Ragu if you don't make a pot of sauce).
Peel Egg plant. Since crosswise with 1/8th inch thickness.
handwhip eggs, add milk and parmesian cheese. This will be the batter that you dip the egg plant into. With breadcrumbes in a dish you place the egg plant into bread crumbs to cover both sides of plant.
pan fry the egg plants until golden brown. Place egg plants on paper towel to drain and dry. Protect this plate since sneaky fingers will invade the kitchen and try to make off with you fried egg plant!!!
Stack 6 deep with mozzerella and sauce between each layer and then cover the whole pile and top with sauce, mozzerella and more parmesian.
Bake until cheese melts. Serve anti pasta (after the noodles before the main course or as a side to the main course)
GO to the store, like NOW (before they run out of it) and buy some packaged McCormick (or other) Turkey Gravy mix.
USE 1/4 cup turkey pan drippings (the JUICE..skim off most of the fat)..and 3/4 cup water...for EACH package of Turkey gravy you open. IOW's you are just substituting some of the water with your drippings :) Tastes home-made! I use at least 3 packages of gravy mix.
Now, in case the gravy is too thin..on the side, simply dissolve a couple of tablespoons of Cornstarch in about half-cup water (it will be like milk)..Then as the gravy is GENTLY boiling in the pot..add a just a "little cornstarch "whisk until it gets to your desired thickness..No lumps!
Go easy on the cornstarch because it gets thick with just a small amount, so give it time to thicken.
But if it gets too thick, just add some water...sw
LOL! Oh not at all. I'm just trying to make my in-laws feel inferior. Wait. Did I "say that out loud"? Uhm, I mean... I'm just trying to IMPRESS my in-laws. :) ----------- I have a family recipe for Pumpkin Creme Brulee that I actually stopped hunting for because I was told not to make any dessert so the family could bring pies, but Emeril's recipe is a little easier and DELICIOUS!!!!!!
Here 'tis:
Preheat the oven to 325 degrees F. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan. In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat. In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups. Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight. Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.
;-).
Can you believe T-Day is 2 days away & I still haven't decided if we're going to ALSO smoke a bird? I go back & forth every hour.
Very, very simple green bean recipe -- I too, cannot STAND the mush of green bean casserole. Ugh. At any rate, get the freshest green beans you can find and snap them to bite size. Boil them -- but not too long (biggest problem with green beans is they get cooked too long).
Drain the green beans. Melt butter in the pot and saute the beans. Take several cloves of garlic and dice them up well -- add to the saute mixture along with about a teaspoon, teaspoon and a half of dill.
Salt and pepper to taste. Saute all together and serve immediately. (You can even add some sliced mushrooms to it if you like!)
Okay, my FRiend. I've got everything I need for the bourbon corn pudding. It's the first time I ever bought bourbon so now I am looking for every bourbon recipe I can find...cause I'm not gonna drink the stuff. LOL.
I found a recipe for bourbon turkey gravy. Everyone is going to go home tipsy :)
Sweet Snack Mix
5 c Crispix cereal
2 c Cashews (or your favorite nut)
3/4 c Butter
3/4 c Brown Sugar
Mix the cereal and nuts together in a cake pan.
Cook butter (I melt it first) and brown sugar to a boil. Boil for 2 minutes (be exact on the time), stirring the whole time.
Pour butter and brown sugar over cereal mix, and stir to coat.
Bake at 350 degrees for 10 minutes, transfer to a cookie sheet to dry out.
This recipe is very quick, but as with any caramel, toffee type dish, you should be exact and precise.
I get more requests for this easy snack than anything else I put together. Once you start munching you won't stop. The best part is standing back and watching people grab a handful, expecting just another Chex Mix, but once they taste it and realize it is sweet, they always do a double take, and keep right on eating.
Hiccup! :)
I've never tried bourbon in a drink either. I bought one of those little airline size bottles for the recipe. I didn't want any left over. LOL
Have a Happy Thanksgiving!
I had the same problem (buying bourbon I won't drink...) for mpls' Bourbon Corn Pudding - be sure to check out post #93 for the Bourbon Pumpkin Pie. :)
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