Thanksgiving Recipes

11/14/2008 | me

[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)

[tsmith130]

Thank you for the ping and the pinging!

[tsmith130]

I’m fascinated by regional differences

I grew up in the St. Louis suburbs and I've never found anyone outside of St. Louis/Missouri who has heard of pork steaks. Not chops, not tenderloin...pork steaks. Haven't had one since I moved from St. Louis in 1979...unless I was visiting there.

[mplsconservative]

You’re welcome. :) Food threads are a wonderful distraction from politics.

I’m bringing the full Thanksgiving dinner to my elderly parents’ house this year, so I’ve been doing a lot of early cooking and freezing. I made a double batch of stuffing today and homemade fresh cranberry/orange relish. Last week I put together some parmesan and roasted garlic mashed potatoes, bourbon corn pudding and a vegetable medley dish.

I’m making the turkey at their house along with the gravy, relish trays and ciabatta rolls. Sara Lee’s making the pie. :)

The mashed rutabagas can wait until next week. I can’t stand the smell of the things but my mother loves them. The things we do for love. LOL

Here’s one of my favorite veggie dishes:

VEGETABLE MEDLEY

3/4 C. sliced onion
1 1/2 C. celery, sliced diagonally
2 C. carrots sliced into thin 2” long sticks
2 cans of green beans (one drained, one with liquid)
2 cans diced tomatoes, undrained
3/4 C. green pepper, cut into sticks
1/2 tsp. pepper
2 1/2 tsp. salt
1 Tbsp. brown sugar
4 Tbsp. butter
3 Tbsp. Minute tapioca

Mix all ingredients together and place in a tightly covered casserole dish.

Bake at 350 for 1 1/2 to 2 hours until carrots are tender.

Freezes well.

[mplsconservative]

Heh! Pork steaks can be found in any grocery store here in the Twin Cities. I love ‘em, marinated in teriyaki and grilled or fried up in a pan with Cajun spices.

They're definitely not a lean cut of pork which is probably why I like them so much.

[tsmith130]

I’m bringing the full Thanksgiving dinner to my elderly parents’ house this year, so I’ve been doing a lot of early cooking and freezing.

WOW! That's a lot of work. There's a special place in heaven for you.

Veggie recipes sounds great! Thank you.

[tsmith130]

Really?! That's the first place I've heard that has them outside of St. Louis. Of course, it's been a while since I checked anywhere, so maybe they're getting around. LOL!.

My best friend just moved from Minnesota to California. She never mentioned seeing them there. Then again, I never asked her. ;o)

[mplsconservative]

Thanks, you’re sweet. I enjoy watching my mom’s face light up when she is able to enjoy things made from her own recipes that she’s not able to make herself anymore.

It’s enjoyable (except for those darned rutabagas). LOL

[chickpundit]

I think I’ll give this one a try ... sounds delicious and not too difficult. It’s a nice way to incorporate cranberries as well.

[nodumbblonde]

Tenderize! That’s the word I was looking for! lol

Yep, we have pork chops. Sometimes with the bone, sometimes without. Really versatile because there are so many ways you can fix them. (I usually buy a whole or half hog so variety is important. lol)

Oh, wow! I thought I was the only one who ate it right out of the can! :O With whole cranberries or without?

[nodumbblonde]

Ya know, that made me stop and think... I get pork steaks when I buy a whole or half hog but I don’t think I’ve ever seen them for sale at a meat counter. That’s really odd! Maybe they send all of ours to St. Louis? hehe

Do they make brain sandwiches in St. Louis? (Even the thought gags me but my Dad swears it’s delicious.)

[uncitizen]

i’ve been failing at sweet potatoes for years. This looks like a winner. I am gonna give it a shot. About how many servings do you get from this? I’m cooking for about 45 people. And that’s a slow year.

TIA! uncitizen

[angcat]

I will let you know. I will check the recipe when I get home tonight!

[uncitizen]

Oh, ok thanks! But as not to trouble you too much, just a rough estimate will do. How many people do you usually make it for?

[OB1kNOb]

Smoked Boneless Deer Ham

1. Go deer hunting

2. Shoot deer

3. Gut deer and carry home

4. Skin and quarter deer and soak in salty ice water overnight to draw out blood.

5. Next day soak in fresh ice water.

6. Bone out one of the hams.

7. Stuff center of boneless ham with 2 sticks of butter, onions, garlic, peppers, salt & pepper, dry rub (if desired) and whatever else you want to season it with.

8. Wrap the meat around the chosen stuffings and tie up securely with butchers twine to hold contents in place.

9. Place the ham in a large smoker and smoke at 150-200 degrees with favorite wood for 8-12 hours or until done.

10. Slice thinly (can add BBQ sauce if desired) and put on the Thanksgiving table.

Our kids and family always loved it when I did this. If I don't hurry up and have better luck buck hunting this weekend, we may end up with just turkey and ham.

[kevkrom]

Pumpkin Cheesecake

(This is a low-sugar, low-carb recipe. it is not low-fat.)

FILLING:

 24 oz. cream cheese, softened
  8 oz. sour cream 
  2 c.  freshly roasted pumpkin, pureed
  2 t.  kosher salt
1/2 c.  Spelnda (*)
1/4 c.  erytherol (*)
1/4 c.  xylitol (*)
  1 T.  ground cinnamon
  1 t.  ground nutmeg
1/2 t.  ground ginger
  2 t.  vanilla extract (sugar free)
  5     eggs

CRUST:

1   c. chopped pecans
2   T. Splenda
1   t. cinnamon
1/2 t. ginger
2   T. butter melted

(*) Or use 1 1/4 c. splenda, at an extra 1.5 carbs/slice, but I find it doesn't taste as good. For those who don't mind sugar, use 1 1/2 cups

1. Place a large pan of water on the lower rack of the oven. Set the upper rack to about the middle. Preheat to 350.
2. Mix all "crust" ingredients and spread evenly in the bottom of a 10" springform pan. (I like to line it with parchment paper for easier removal later.)
3. Mix cream cheese, sour cream, pumpkin, and salt in a stand mixer until completely integrated and smooth.
4. Add "sugars", spices, and vanilla -- stir slowly until combined (or the Splenda will go everywhere!)
5. Add the eggs, one at a time, until thoroughly mixed.
6. Scrape down the bowl and continue to mix, repeat as necessary.
7. Pour the filling into the pan and bake for 70-80 minutes, or until set.
8. ALLOW TO COOL THOROUGHLY! Transfer to serving plate, cover, and refrigerate. The flavor will be best if you allow it to fully chill.

Makes 12 servings at appx. 8 net carbs each.

[mouse1]

(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.)

[angcat]

It’s no trouble.

I make it for about 6 people. I usually make it at Christmas time. I make more than I need because we love leftovers!

[uncitizen]

Ok, then maybe i have to triple or quadruple the recipe. Not everyone likes sweet potatoes but those that do eat a lot of it. Thanks again. I think this recipe is gonna be a big hit.

[lonestar]

Without.

[Diana in Wisconsin]

Foodie Ping!