(Just kidding.)
Posted on 11/15/2008 7:45:57 AM PST by tsmith130
Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes.
Take one and/or leave one. ;o)
This pie is VERY rich!
Rich Chocolate Pecan Pie
(From the Food Network)
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (deep dish is best)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
If that isn't sweet enough for you, throw some vanilla ice cream on top too.
Make dental appt.
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bttt
Good punch, especially for the kids.
1 large can pineapple juice
2 pkg. strawberry Kool-Aid
1 gallon water
! small can frozen lemonade (undiluted)
1 pint frozen strawberries
3 cups sugar
Mix Kool-Aid and water. Add remaining ingredients and mix well. Freeze overnight. Serve slushy.
P.S.
If no kids, add vodka to taste...
You should remeber to have some insulin handy.
Cranberry - Pineapple Relish:
1 can whole berry cranberry sauce
1 can crushed pineapple, drained [Can use mandarin orange slices, diced, instead of the pineapple.]
Chopped walnuts [or nut of your choice], to taste
Lightly mash cranberry sauce in bowl. Fold in pineapple and walnuts. Serve
NB: Can be made ahead and refrigerated
This is from Zender’s of Frankenmuth, MI. It is the best I have ever tasted. Fix it at Thanksgiving and Christmas.
Cranberry-Apple Relish Recipe
Ingredients:
- 1 lb. Northern Spy apples
- 1 lb. dark red cranberries
- 2 cups sugar
- 2 whole Navel oranges, peel on
Preparation:
1. Wash and core the apples, leaving the skin intact.
2. Freeze the cranberries solid.
3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4” square.
4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.
5. Refrigerate and let set 1 hour before serving.
That's my favorite line in any recipe!
I experimented with several non-alcoholic wassail recipes and came up with this one:
Wassail
1 qt. cran-apple juice
1 qt. apple juice (apple cider is good, too)
1 qt. pineapple juice
1/2 qt. orange juice
1/2 qt. 7-Up
2 cinnamon sticks
Heat to a simmer. Serve warm.
Delicious!
(Just kidding.)
That sounds interesting, will have to try it!
This is the best turkey recipe, IMO. I like to make the herbed oil a few days in advance. I also bake it with a hollowed-out onion stuffed with garlic inside.
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey breast side down in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C). An hour before removing, turn the turkey breast side up to get a nice golden color on top.
Wouldn’t it be a hoot to have a bunch of those sitting on your kitchen counter defrosting when guests arrive! LOL!
**Cream Cheese Layer**
3 pkgs of Cream cheese..room temp
1 c. sugar
1 teas vanilla
Mix well
Beat in 4 eggs
Pour mixture evenly in 2 deep dish graham cracker crusts
**Pumpkin Layer**
12 oz canned pumpkin
1 c sugar
dash salt
1/4 teas ground cinnamon
1/2 teas ground nutmeg
Add 4 lightly beaten eggs
Mix in 2 c evaporated milk
Pour pumpkin mixture divided evenly over the cream cheese mixture in each dish...DO NOT STIR!
Bake for about 70 minutes or until firm at 350 degrees.
Cool them and then refrigerate
MASCARPONE AND BERRY PARFAITS
1/2 cup strawberries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
4 tablespoons Cassis
1(8-ounce) container mascarpone cheese
1 cup heavy cream
1/4 cup confectioners’ sugar
1 tablespoon vanilla
Whole strawberries and mint sprigs, for garnish
In a bowl combine berries and cassis. Let macerate for 30 minutes. In a mixer combine mascarpone, heavy cream, confectioners’ sugar and vanilla. Whip until firm peak stage. Chill.
In wine glasses make layers alternating berries and mascarpone cream, finishing off with mascarpone cream. Garnish with whole strawberries and mint sprig.
And if you really want to make it special, serve it in these bowls,
CHOCOLATE BALLOON CUPS
10 ounces coverture chocolate (minimum 54 percent cocoa)
6 small balloons
Tempering chocolate: Chop the chocolate very fine. Melt 6 ounces of chocolate in a water bath, approximately 120 degrees F, and remove from heat. Add the rest of the chocolate, 4 ounces, and stir slowly until all the chocolate is melted (the approximate temperature should be 90 degrees F).
Blow up the balloons, tie them and then dip them in the chocolate half way up the sides. Set them on a sheet pan with parchment paper and put in the refrigerator.
After 30 minutes, take them out of the refrigerator, pop and peel out the balloons.
SWEET POTATO CASSEROLE WITH PRALINE TOPPING:
1 CUP ALL PURPOSE FLOUR
2/3 CUP PACKED BROWN SUGAR
1/4 CUP CHOPPED PECANS, TOASTED
1/4 CUP STICK BUTTER, MELTED
1/2 TEASPOON GROUND CINNAMON
4 MEDIUM SWEET POTATOS, PEELED AND HALVED, ABOUT 2-1/2 POUNDS.
1/2 CUP SUGAR GRANULATED
1-1/2 TPS VANILLA EXTRACT
1 LARGE EGG WHITE
1 (5 OUNCE CAN) EVAPORATED MILK (CAN BE FAT FREE)
COOKING SPRAY
PREHEET OVEN TO 350 DEGREES F
COMBINE FIRST 5 INGREDIENTS IN A SMALL BOWL. STIRRING TO FORM A STREUSEL, SET ASIDE.
PLACE POTATOS IN A DUTCH OVEN, ADD WATER TO COVER, BRING TO A BOIL COVER REDUCE HEAT AND SIMMER 30 MINUTES OR UNTIL VERY TENDER.
DRAIN WELL AND MASH IN A LARGE BOWL, STIR 1 CUP STREUSEL, GRANULATED SUGAR, VANILLA, EGG WHITE AND MILK. SPOON INTO 2 QUART CASSEROLE COATED WITH COOKING SPRAY TOP WITH REMAINING STREUSEL, BAKE AT 350 DEGREESE FOR 45 MUNUTES.
YUM YUM YUM YUM YUM
does 7-Up keep its fizz when it is heated? I would have thought it would go flat...
I admit that I wondered the same thing about hot Dr Pepper (a seasonal specialty in the Waco, TX area...no the season of choice is not summer LOL)...I never got up the courage to try it...drinking a Dr Pepper that sat outside too long in the Texas summer scared me off of it...the BURN!!!!!!
Califlower salad
Ingredients
Head of Califlower — cut into bite-size pieces
Head of Celery — cut into bite-size pieces
Head of Lettuce — tear into bite-size pieces
1 package of frozen green peas — thaw and drain on paper towel
1 onion - cut into small pieces (optional)
Mayonaisse — not salad dressing
Bacon bits
Parmesan cheeze
Directions
In a large salad bowl suitable for serving, mix the cut-up pieces of califlower, celery, lettuce, onion, peas.
Put a layer of mayo over the top. Cover and keep in refrig overnight.
Before serving, sprinkle bacon bits and parmasan cheese over the top. Mix thoroughly.
Enjoy.
This may not sound good, but is delicious. (Butter and whipping cream add to the flavor.
Pumpkin Soup
2 tbsp. butter (more is even better)
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (canned pumpkin or butternut squash works well too)
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 cup heavy whipping cream
pinch pumpkin spice
pepper to taste
Sautee onion in butter until tender. Add all remaining ingredients, except cream and parsley. Bring to a boil, reduce heat to low, and simmer for 15 minutes uncovered. (If you’re using fresh, cubed butternut squash, it could take longer.)
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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