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Thanksgiving Recipes
11/14/2008 | me

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)


TOPICS: Food
KEYWORDS: food; foodie; foodies; freeperkitchen; recipes; tg; thanksgiving
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To: nesnah

I brine one and roast it and I also fry one. Have to have one in the oven so the house smells. Besides, I have to be able to pick at the crusty dressing when it comes out of the oven. ;o)


41 posted on 11/15/2008 8:48:55 AM PST by tsmith130
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To: tsmith130

While we are getting into the Thanksgiving spirit- Please remember our troops. Many are far from home and will not be able to join their family and friends during the holidays. This is one of the many sacrifices they make for us. If you are near a military installation check and see if they have a program to adopt a military member for Thanksgiving. We are having Thanksgiving at my daughter’s house and she has adopted two soldiers for the day and we are looking forward to sharing the day with them. Be prepared to pick them up and drop them off as many do not have personal vehicles.


42 posted on 11/15/2008 8:50:21 AM PST by Tammy8 (Please Support and pray for our Troops, as they serve us every day.)
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To: chickpundit

VIRGINIA PEANUT SOUP

1/4 c. butter
1 med. onion, chopped
2 ribs celery, chopped into sm. pieces
3 tbsp. all-purpose flour
8 c. canned or homemade chicken broth
2 c. creamy peanut butter
1 3/4 to 2 c. light cream or half and half

GARNISH each bowl with 1TBSP or so of bourbon, a dollop of unsweetened whipped cream and a sprinkle of chopped peanuts (unsalted) or can just use a sprinkle of paprika.

Melt butter in a large pan. When butter is bubbly, stir in onion and celery; cook until clear but not browned. Add flour and stir until well mixed. Pour in chicken broth; blend well, stirring constantly, and bring to a boil. Turn down heat and add peanut butter, stirring until blended.

Put soup through a sieve. Add cream slowly to the strained soup and stir for a few minutes to blend.

Pour soup into small bowls (it’s very rich); garnish with ingredients listed above.


43 posted on 11/15/2008 8:50:25 AM PST by kalee
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To: Joiseydude

Thank you, I searched Williams Sonoma and they have an Acorn Twine Holder with Twine for Twenty-Six Dollars, is this a good deal?/Just Asking - seoul62......


44 posted on 11/15/2008 8:50:32 AM PST by seoul62
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To: gopheraj

bump for later reading


45 posted on 11/15/2008 8:50:44 AM PST by gopheraj
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To: Wil H

Here’s my recipe for poultry brine
POULTRY BRINE

The brining process forces water into the muscle tissues of the meat. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Good for chicken and turkey.

¾ cup kosher salt (table salt in a pinch)
2/3 cup sugar
¾ cup soy sauce
1 teaspoon each; dried tarragon, thyme, black pepper
¼ cup olive oil (veg oil in a pinch)
1 gallon water
pot large enough to boil 1 gallon water

Boil the water, add ingredients
Let cool

Brine cut-up chicken pieces for at least 1 ½ hours
Whole chicken or turkey for 10 hours
Keep refrigerated – brining takes place at 40 degrees or below

Rinse thoroughly in fresh water – at least 30 seconds

You can store unused brine in plastic milk jug or similar. Does not need to be refrigerated

If you can’t do the brine process, get a frozen Butterball turkey. They are pre-brined. The fresh ones are not.


46 posted on 11/15/2008 8:52:35 AM PST by GunsAndBibles (God save Calif. - 'cause it's gonna take a miracle.)
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To: Tammy8
Excellent reminder! My son is at Ft. Leonard Wood and won't be home for Thanksgiving. But he will be able to go to my sister's house. She's only a couple of hours away.

Which reminds me, I better call and tell her. ;o)

47 posted on 11/15/2008 8:53:15 AM PST by tsmith130
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To: seoul62

I’ve found that if you ask the butchers in your supermaket for a couple of yards of butchers twine to truss a turkey or to tie up a cut of beef or pork, they will give it to you for nothing.


48 posted on 11/15/2008 8:57:50 AM PST by Joiseydude (Let the Hero, born of woman, crush the serpent with his heel,)
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To: seoul62

If you are only planning on using it on turkey, you don’t need to spend all that. Check Walmart or Ace Hardware, or any other hardware store in your area for cotton twine. You can get a small package for very little.


49 posted on 11/15/2008 9:00:13 AM PST by mass55th (Courage is being scared to death - but saddling up anyway...John Wayne)
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To: anton

SHREDDED BRUSSELS SPROUTS WITH BACON AND PINE NUTS

5 pints brussels sprouts
½ pound bacon, diced
½ cup pine nuts
3 scallions minced fine
¼ tsp. nutmeg
blackpepper to taste

Using the point of a sharp knife, core the sprouts. Shred coarsely.

Fry the bacon till crisp. Remove and drain on paper towels.

Add the pine nuts to the fat in the pan and stir over medium heat unril lightly browned -— 2 to 3 minutes.

Add the shredded sprouts, the scallions and the nutmeg. Cook, stirring over medium heat, until the sprouts are cooked thru, but still crisp -— about 6 to 8 minutes.

Stir in the bacon and pepper.

Serves 8 to 10


50 posted on 11/15/2008 9:03:56 AM PST by Exit148 (Founder of the Loose Change Club. Every nickle and dime counts!!)
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To: tsmith130

bookmark


51 posted on 11/15/2008 9:10:31 AM PST by dforest (Is there any good idea out there that Obama doesn't lay claim to anymore?)
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To: tsmith130

bttt


52 posted on 11/15/2008 9:14:44 AM PST by diamond6 (Is SIDS preventable? www.Stopsidsnow.com)
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To: Joiseydude

Thank you./Just Asking - seoul62.......


53 posted on 11/15/2008 9:15:04 AM PST by seoul62
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To: mass55th

Thank you./Just Asking - seoul62......


54 posted on 11/15/2008 9:15:53 AM PST by seoul62
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To: anton

Absolutely. I make this all the time now and did again last weekend. This is from Michael Symon’s website and is fantastic. I got my family to finally eat brussel sprouts thanks to this recipe. And always brine the turkey.

Brussels Sprouts

1# brussel sprouts quartered and blanched
1/4 # lg dice smoked bacon
1 clove garlic minced
1 shallot minced
1/2 cup pecans chopped
2 tbl grain mustard
4 oz chicken stock
1 lemon juiced
2 tbl butter
1 tbl chopped flatleaf parsley
heat half butter over medium heat and caramelize sprouts for 3 minutes and set aside..in seperate pan crisp bacon for 3 minutes and add pecans, garlic and shallots and continuew to cook over medium heat for 1 minute. Deglaze pan with stock and lemon juice and whisk in butter, mustard and parsely. Toss in cooked sprouts and serve.


55 posted on 11/15/2008 9:37:44 AM PST by doodad
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To: anton
Brussells Sprouts

No one has a good recipe for sprouts?

There is no such thing as a "good" recipe for brussell sprouts.

56 posted on 11/15/2008 9:47:17 AM PST by dearolddad
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To: tsmith130

Cranberry Walnut Pie

Even though this is called “pie” I bake it in an 8 inch square baking dish and cut it into bars.

topping -

2 eggs
1 cup sugar
2/3 cup butter, melted
1 cup flour

Pie -

2 1/2 cups cranberries (fresh or frozen, not canned)
1 unbaked pie crust
1/2 cup brown sugar
2/3 cup chopped walnuts

line 8 or 9 inch square baking dish with pie crust. Layer cranberries then walnuts in crust, sprinkle with brown sugar. Mix together eggs,sugar, butter and flour. Spread over pie witha spatula. Bake at 350 for 45 minutes.

Enjoy!


57 posted on 11/15/2008 10:13:50 AM PST by goodonevirginia
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To: kalee

Very interesting ... I would have never have thought of making peanut soup! It sounds yummy to me. I’ve had boiled peanuts a few times, and really like those. It seems like I learned peanuts are a legume rather than a nut, so I guess it makes sense they could be used in this way.


58 posted on 11/15/2008 10:30:55 AM PST by chickpundit
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To: All
Anyone keep a 'cooking' Ping list and could you activate it? ;o)

Just to keep things going, here's another:

Rum and Sweet Potato Casserole

Serves 8

3-4 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
1/2 cup milk
1 teaspoons vanilla extract
1/2 cup butter, melted
1/3 cup dark rum, depending on tastes
1 cup brown sugar
1 cup chopped pecans
1/3 cup self-rising flour
1/3 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in milk, vanilla extract, and 1/2 cup melted butter. Gradually stir in the rum until well blended. Transfer the mixture to the prepared baking dish.

In a medium bowl, mix the brown sugar, pecans, flour, and 1/3 cup melted butter. Sprinkle this mixture over the mashed sweet potato mixture.

Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

59 posted on 11/15/2008 11:22:35 AM PST by tsmith130
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To: MadLibDisease

Mark


60 posted on 11/15/2008 11:39:46 AM PST by MadLibDisease (Proudly residing in Dar-al-Harb since 1959)
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