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Thanksgiving is a typically American holiday...The lavish meal is a symbol of the fact that abundant consumption is the result and reward of production. - Ayn Rand

May your stuffing be tasty, May your turkey plump, May your potatoes and gravy have nary a lump. May your yams be delicious and your pies take the prize, and may your Thanksgiving dinner stay off your thighs! –Unknown

National Vichyssoise Day November 18

Carbonated Beverage with Caffeine Day November 19

National Peanut Butter Fudge Day~ Noveau Beaujolais Day November 20

Gingerbread Day November 21

National Cashew Day November 22

National Espresso Day~ Eat a Cranberry Day November 23

1 posted on 11/17/2012 7:33:19 AM PST by libertarian27
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Ping~
Happy Thanksgiving!

Recap of last week’s recipes:
http://www.freerepublic.com/focus/chat/2957983/posts?page=48#48

Beef _ Post#` 33 _ Steak Aphrodite

Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix

Cakes _ Post#` 31 _ Molasses Gingerbread Cake

Chili _ Post#` 19 _ California Chili

Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies

Drink _ Post#` 15 _ Keto Hot Cocoa

Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies

Ice Cream _ Post#` 13 _ Chocolate Ice Cream

Pasta _ Post#` 10 _ Tortelloni Bolognese

Pudding _ Post#` 20 _ Best Bread Pudding

Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables

Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes


2 posted on 11/17/2012 7:35:21 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27; FrdmLvr; TN4Liberty; Daisyjane69; HungarianGypsy; SouthDixie; illiac; EQAndyBuzz; ...

~Ping~
Happy Thanksgiving!

Recap of last week’s recipes:
http://www.freerepublic.com/focus/chat/2957983/posts?page=48#48

Beef _ Post#` 33 _ Steak Aphrodite

Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix

Cakes _ Post#` 31 _ Molasses Gingerbread Cake

Chili _ Post#` 19 _ California Chili

Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies

Drink _ Post#` 15 _ Keto Hot Cocoa

Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies

Ice Cream _ Post#` 13 _ Chocolate Ice Cream

Pasta _ Post#` 10 _ Tortelloni Bolognese

Pudding _ Post#` 20 _ Best Bread Pudding

Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables

Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes


3 posted on 11/17/2012 7:35:57 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27
I have cooked turkey in so many ways I lose count.

But here is the recipe I stick with from now on. I've done it twice and it doesn't get any better that this.

Old-Fashioned Roast Turkey with Gravy

Even with a lot of time and effort, white meat can be dry, chalky and flavorless. We set out to find an easy, foolproof method that ensures moist, flavorful meat.

Note: You will need one 2-yard package of cheesecloth for this recipe. Because we layer the bird with salt pork, we prefer to use a natural turkey here; self-basting turkeys may become too salty. If using a self-basting turkey, use all water in the gravy rather than a combination of water and broth. Make sure to start the gravy (step 3) as soon as the turkey goes into the oven.

Ingredients

Turkey

  • 1 package cheesecloth (see note)
  • 4 cups cold water 1 pound salt pork , cut into 1/4-inch-thick slices
I prefer thick cut bacon slices for better flavor. Gravy

  • 1 tablespoon vegetable oil Reserved turkey neck and giblets
  • 1 onion , chopped
  • 5 cups water
  • 2 cups low-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 6 tablespoons all-purpose flour
  • Salt and pepper Roast turkey until breast meat registers 140 degrees, 2½ to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. Transfer turkey to carving board and let rest 30 minutes.

    For the gravy:

    While turkey is roasting, heat oil in large saucepan over medium-high heat until shimmering. Cook turkey neck and giblets until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in water, broth, thyme, and bay leaf and bring to boil. Reduce heat to low and simmer until reduced by half, about 3 hours. Strain stock into large measuring cup (you should have about 3½ cups), reserving giblets if desired.

    Carefully strain contents of roasting pan into fat separator. Let liquid settle so that fat separates, then skim, reserving ¼ cup fat. Pour defatted pan juices into measuring cup with giblet stock to yield 4 cups stock.

    Heat reserved fat in empty saucepan over medium heat until shimmering. Stir in flour and cook until honey colored and fragrant, about 4 minutes. Slowly whisk in giblet stock and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Chop giblets and add to gravy, if desired, and season with salt and pepper. Carve turkey and serve with gravy.


8 posted on 11/17/2012 8:09:26 AM PST by Bloody Sam Roberts ('Need' now means wanting someone else's money. 'Greed' means wanting to keep your own...)
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To: libertarian27

Cue the Twilight Zone music. I was just thinking of this thread and poof! here it is.

For those who freak out over holiday dinners, it’s all about timing rather than time consuming:

Bake the pies and a pan of cornbread (for the stuffing) the day before. Leave the cornbread uncovered on the counter to dry out overnight.

Get up at the reasonable hour of 7 am. Put the eggs on to boil. Enough for deviled eggs and 4-6 more for the giblet gravy and dressing. Wash the bird and put him into the oven (fyi - if you value a moist breast over presentation, bake him breast side down). Put the neck and giblets into a pot with water and sit it on the back burner that it over the oven vent so that it’ll cook without any electricity. By then, the eggs should be boiled so turn off the burner.

Go sit down with a cup of coffee and relax with the family.

About an hour before the turkey is done, pour off most of the turkey juice to use for the gravy and the dressing. Leave the foil off and return the turkey to the oven to finish cooking and browning the skin. During that hour, put together the side dishes.

When the bird comes out of the oven, put in the side dishes so they bake while he’s resting. Cover him back up with the foil to keep warm and moist.

Go sit down with the family until the sides are done.


10 posted on 11/17/2012 8:20:48 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: libertarian27

Make-Ahead Mashed Potatoes

Peel 5 lbs. of potatoes and cut them into quarters (this helps them to cook faster)

Cook the potatoes in a large pot of boiling water until tender (about 20 minutes). Drain. Mash until there are no lumps, or use an electric mixer. Add 6 oz. of light cream cheese, 1 cup of sour cream, 2 tsp. of onion powder, a bit of salt and pepper, and 2 egg whites (slightly beaten). Blend well.

Spray a 9” x 13” casserole dish with non-stick cooking spray. Add the potato mixture. Dot with margarine. Cool slightly, cover and refrigerate. Can be made up to seven days ahead.

TO COOK: Take out of refrigerator about 1 hour before baking. Pre-heat oven to 350 degrees. Bake, covered, about 40 minutes or until hot in the center.


11 posted on 11/17/2012 8:24:23 AM PST by Donkey Odious ( Adapt, improvise, and overcome - now a motto for us all.)
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To: All

Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


13 posted on 11/17/2012 8:29:37 AM PST by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: libertarian27
Nice thread! We dry brine our turkey with kosher salt and fresh poultry herbs chopped up. Place in bag and keep in the fridge for 3 days, each day turning and patting a bit. Rinse and bake. There is nothing like dry brining and it is always the best turkey we have ever had. We start with a fresh bird from a local turkey farm. We've been eating their birds for about 20 years and only been dry brining for about 6. There is a huge difference in the moisture of the meat and the texture too. Just the best.

Also I always make turkey pot pie with leftovers. It's a must every year. Just use a lassagna type pan and any pie crust. I fill high with chopped up leftover turkey, onion, mushroom, chunks of mashed potatoes, chunks of stuffing, leftover green beans and a liberal dose of gravy. Cover with a top crust and bake at 325 for about an hour maybe 1 1/2 hours. Just watch the top of the crust. Happy Thanksgiving to all!

16 posted on 11/17/2012 8:50:38 AM PST by MomwithHope (Buy and read Ameritopia by Mark Levin!)
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To: libertarian27
Poteça (say po-TEET-za)

As made by Mrs. J. Schuster, and recorded by her daughter Stefi Shillingburg
==========================================================
SWEET ROLL RICH DOUGH:

2 pkg Fleischman's active dry yeast
1/2 cup very warm water (110° to 115°F)
1/2 cup lukewarm milk, scalded then cooled
1/2 cup sugar
1 tsp salt
2 eggs, well beaten
1/2 cup soft shortening, butter or margarine
2 tbsp honey
1 tsp vanilla
4 1/2 to 5 cups sifted flour

Before starting turn oven to "warm" for just 5 minutes, turn it off. It will hold enough heat to provide a warm atmosphere

In a small bowl place warm water with 1 tsp sugar, sprinkle yeast into it; in two minutes yeast should swell.

In a large bowl (I use a 4 qt. Presto Cooker so when the dough has risen to the top I know that it has doubled), put the luke warm milk, sugar, salt, soft shortening, honey and vanilla. After shortening has melted add 2 1/2 cups flour. mix until smooth with a wooden spoon. Then add the beaten eggs and working yeast and mix some more. Add 2 more cups of flour and mix. Turn out on lightly floured board, using some of the remaining flour. Kneed 5 minutes, until smooth and elastic, adding only as much of the remaining flour as necessary to prevent dough from being sticky (dough will be soft). Place dough in greased Presto Cooker, turn once to bring greased side up, cover with dap cloth to prevent crust from forming and let rise in a warm oven until double in bulk, about one hour.

Prepare filling and pan while dough is rising. Grease pan and cut out a liner out of a heavy brown paper bag (or use parchment paper) to fit pan and grease it.
==========================================================

WALNUT FILLING:

3 cups walnut meats (1 1/2 8 oz cans) ground fine
1 cup sugar
1 tbsp cinnamon
1/2 tsp salt
1 tbsp vanilla extract
1/2 tsp lemon extract
1 4 oz can Carnation milk
2 tbsp honey
3 eggs well beaten
1 small box (1 1/2 oz) raisins, plumped

Mix all the ingredients, except the raisins, well. Do not pre-cook.
==========================================================

Use a card table or other large surface. Place a large cloth or waxed paper on the table, tape edges to hold in place. Lightly flour. Roll dough out to an oblong 30"X20". Spread filling evenly to the edges. Dot with plumped raisins. Starting at the wide side of the oblong, lift the cloth and let the dough roll up like a jelly roll. Pinch the edges to seal. Shape into an oblong snail shape with seams on top. Make it so it will fit the size pan you use. I use 13x9x2. (My mother, Lorrain Hopkins, née Ludvik, uses bread loaf pans without the paper, and makes them into logs, not snails - Dean) Slide a cookie sheet under the cloth and cover the roll with the baking pan, and flip the dough into the pan. The seam should be at the bottom of the pan. Let rise until doubled, about 1 hour. Heat oven to 325° (slow moderate). Bake 45 to 50 minutes or until brown. If top browns too quickly, place a piece of brown paper on it.

Place on wire rack to cool for 10 minutes. Remove from pan and place on wire rack to cool completely. Cover with a cloth and do not remove the liner until ready to slice and serve.

17 posted on 11/17/2012 8:51:02 AM PST by null and void (America - Abducted by Aliens...)
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To: libertarian27

Honey Maple Pumpkin Pie — a True Thanksgiving Day Story
there once was a beautiful American Indian maiden... named Mike U.S. Army (20yr., retired) Sgt. Construction Battalion, Gulf I vet, and Dakota Sioux.

She used to be a bartenddress at an old biker bar called the Sunset Grill. A few years ago just before Thanksgiving I was chatting with Mike and she was explaining that being an native American (Dakota Sioux) she wasn’t real big on Thanksgiving celebrations, and that people felt awkward ward about inviting her to Thanksgiving day dinners or parties and that the thing she missed most was not having pumpkin pie. Hmmm, so I asked her what kind of pumpkin pie she like and she said ‘low custard, more pumpkinie’.

I looked at a bunch of different recipes, and decided honey-maple would be a more appropriate for the period/tradition. So here’s the recipe I created for the Indian Maiden Mike:

The foundation is the standard recipe on the Libbby’s Pumpkin can; here’s the standard recipe with my changes [MARKED]

1 can (29 oz.) Libby’ Pumpkin
1 1/2 cup granulated sugar[REPLACE with 3/4 cup honey and 3/4 cup maple syrup]
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs [REDUCE: use on 2 eggs]
2 cans (12 fl. oz.) Evaporated milk [REDUCE: use only one can]
2 unbaked 9-inch (4-cup volume) deep-dish pie shell [REDUCE: use regular, not deep dish]
[ADD: 4 tablespoons brandy]

BAKE in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. [CHANGE/COOK Twice as long]

PS: my trick to make the pies keep for a week: After they have cooled for an hour Brush with tops with clarified butter and touch it up again 20 minutes later. When the butter solidifies it seals the pies creating a vapor barrier. You can’t tell the difference between a pie made 5 hours ago or 5 days ago.


21 posted on 11/17/2012 9:08:28 AM PST by Bulwinkle (Alec, a.k.a. Daffy Duck)
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To: libertarian27; DogByte6RER

(Post-Twinkie Apocalypse) A Guide to Making Your Own Twinkies
Top Secret Recipes

http://www.freerepublic.com/focus/f-chat/2960642/posts


33 posted on 11/17/2012 10:33:43 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: libertarian27; All
First of all, a happy and joyous Thanksgiving to all of you and yours..Let us, for a few days, forget the aggravations, the distractions, the worries and concerns, and truly give thanks for our blessings...

A question for the group, and a comment:

Does anyone have a recipe for doing cranberries "over the top"..something beyond the norm, step it up a notch?

Thought you'd find this of interest. On Fox and Friend this morning..they were demonstrating the Butterball INDOOR Turkey Fryer..$150.00..as if??..

Everyone knows that REAL men deep fry their turkeys OUTDOORS, using propane..

BTW..if you haven't seen or heard about it, the NY Times foodie reviewed Guy Fiere's new Times Square restaurant..and it is devastating, but very funny.. like he torpedoes it, and has sparked numerous articles and blogs.. Just Google "Guy Fieri review"..and enjoy the carnage

36 posted on 11/17/2012 11:03:45 AM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: libertarian27
Crab Stuffed Mushrooms.

One pound of Lump Crab.

Two Cups of bread crumbs, I use the husks of the bread I make.

Butter, at least a 1/4 pound maybe more.

3 eggs,

Bunch of green onions. (maybe two)

12 oz, Italian 3 cheese mix, fresh grated. (Your Choice)

A bunch of Mushrooms Stemed and scraped.

Combine Melted butter, bread crumbs, finely copped onions, eggs, and cheese, mix well to the greasy mass stage.

Stuff mushroom caps and bake at 350 on a wire rack until crunchy on top.

45 posted on 11/17/2012 2:42:14 PM PST by Little Bill (A)
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To: libertarian27

Lady Bender baked a Pumpkin Cake and made the frosting with Amaretto which really changed the flavor. It was for our son and his employees yesterday and it was gone in minutes after I delivered it...


47 posted on 11/17/2012 4:14:09 PM PST by tubebender (Evening news is where they begin with "Good Evening," and then proceed to tell you why it isn't.)
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To: libertarian27
Whipped Sweet Potato Casserole
INGREDIENTS
• 2 pounds sweet potato, peeled and cubed
• 2 tablespoons orange juice
• 3/4 cup brown sugar
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter, cubed
• 1 cup miniature marshmallows
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
1. In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
2. Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.


Orange Spiced Carrots
INGREDIENTS
• 2 1/2 cups sliced carrots
• 1 tablespoon brown sugar
• 1 1/2 teaspoons cornstarch
• 1/2 cup orange juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Minced fresh parsley
DIRECTIONS
1. Place carrots in a saucepan; add 1 in. of salted water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm. In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth. Bring to a boil; boil and stir for 1 minute. Return carrots to the pan; cook and stir over low heat until heated through. Sprinkle with parsley if desired.


Slow Cooker Stuffing (saves valuable space in the oven)
Prep Time: 25 Min Cook Time: 4.5 - 6.5 Hrs Servings: 16 – 18 Ingredients:
• 1 cup butter or margarine
• 2 cups chopped onion
• 3 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2-3 cups chicken broth, (as needed !!)
• 2 cans of water chestnuts (diced fine)
• 2 eggs, beaten
Directions:
• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. NOTE: can sautéed everything the night before and combined it with store bought bread cubes and about 1/4 of the chicken stock and refrigerated it.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Add water chestnuts and season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour ( just enough) broth to moisten at the beginning and mix in eggs. Do add a drizzle of broth as needed throughout the cooking process broth to moisten, Transfer mixture to slow cooker, and cover.
• Cook on High for 30 minutes, then reduce heat to Low, and cook for 4 to 6 hours (stir a few times throughout).
OPTION: can add a pound of browned sage sausage, and a 1.5 cup of dried cranberries


Honey Glazed Ham
INGREDIENTS:
1 (5- 7 pound) ready-to-eat spiral cut ham
1/4 cup whole cloves
1/4 cup dark brown sugar
2 cups honey
2/3 cup butter
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving
. Option.-- I find cooking the ham in a Reynold's cooking bag works well. It provides for self-basting and a moist ham. I also place pineapple slices (with moistened toothpicks)
Option-- used 1/3 c brown sugar, 1/3 cup honey, 1/4 tsp crushed cloves


Orange Sweet Potatoes
INGREDIENTS:
8 sweet potatoes
2/3 cup packed brown sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon OR (cinnamon candies)
1 cup orange juice
1/4 cup honey
3 tablespoons butter or margarine
2 tablespoons water
2 tablespoons grated orange peel
1/2 cup chopped walnuts
DIRECTIONS:
1. Place sweet potatoes in a Dutch oven or soup kettle and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside.
2. In a saucepan, combine the brown sugar, cornstarch, salt and cinnamon (OR cinnamon candies). Stir in the orange juice, honey, butter, water and orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts. Pour the mixture over the potatoes. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.



Warm and Spicy Autumn Punch
INGREDIENTS:
• 2 oranges
• 8 whole cloves
• 6 cups apple juice
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 3 tablespoons lemon juice
• 2 cups pineapple juice
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes
. 2. In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
3. Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top


Chocolate Chip Cheese Ball
Ingredients
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips (reserve some for rolling with pecans)
• 3/4 cup finely chopped pecans
Directions
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 2 hour. (though best if overnight, rolls into ball easier)
3. Roll the cheese ball in finely chopped pecans before serving.
4. Serve with chocolate teddy grahams, pretzels, vanilla wafers, cinnamon sugar pita chips, etc option: cover in chocolate buttercream frosting, over the chopped pecans
OR either with heath bar, snickers, butterfinger, toffee, crushed Oreo's pieces, M&Ms etc…


Pumpkin Gingerbread
INGREDIENTS:
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• ½ teaspoon baking powder
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
option:
--substituting half the oil for applesauce and 1/2 cup less sugar. • baked at 325 for 90 min. The last 10 min,cover them with foil so they wouldn't burn


Potato Rolls
INGREDIENTS:
• 1 medium potato, peeled and diced
• 2 cups water
• 1 (.25 ounce) package active dry yeast
• 1/4 cup honey
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons salt
• 1 egg, lightly beaten
• 6 cups all-purpose flour
DIRECTIONS:
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110 degrees F-115 degrees F. Mash potato (don't add milk or butter); set aside.
2. In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375 degrees F for 20-25 minutes or until golden brown. Serve warm.
options/hints:
-- • Make sure to give yourself plenty of time to proof (rise) the dough twice
• substitute 2 oz. envelope of Idahoan instant mashed potatoes


Almond Cranberry Squash Bake
INGREDIENTS:
• 4 cups hot mashed butternut squash
• 4 tablespoons butter or margarine,softened, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry
• sauce
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar
DIRECTIONS:
1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.


Breakfast Bake
Ingredients:
2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
2 cups milk
OPTION: apple pie filling

Directions:
1. Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.


ALTERNATIVE--Breakfast Bake
Ingredients:
1 lb bulk Italian pork sausage
1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 boxes (9 oz each) Green Giant® frozen chopped spinach, thawed, drained
2 cups shredded mozzarella or provolone cheese (8 oz)

Topping
5 eggs, beaten
1 1/4 cups milk
1/2 cup butter or margarine, melted
1 1/2 cups Gold Medal® self-rising flour
1/2 cup grated Parmesan cheese
Directions:
Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 10-inch skillet, cook sausage over medium-high heat 8 minutes, stirring frequently, until browned. Remove from skillet; drain.

1. In same skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add mushrooms; cook and stir 3 minutes or until vegetables are tender. Stir in spinach and cooked sausage. Pour into baking dish. Sprinkle with cheese.
2. In medium bowl, beat topping ingredients with wire whisk until smooth. Pour over filling in baking dish. 3. Bake 35 to 40 minutes or until topping is golden brown.


53 posted on 11/21/2012 9:51:51 AM PST by Stand Watch Listen
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To: libertarian27
CORN CASSEROLE serves 6-8
INGREDIENTS:
1 can whole kernel corn (can use frozen)
1 can cream-style corn
8 oz sour cream
1.5 boxes, Jiffy Cornbread mix (13 oz)
½ cup green onions (chopped)
2 eggs
1 stick butter – melted

Directions:
-- Mix all, pour into 8x8x2 buttered casserole dish,
-- bake at 350 for 40-45 min (lightly/medium browned and toothpick comes out clean).
(Note: After oven, Corn Casserole must set for 12-15 minutes, if served too soon, at the beginning of dinner you’ll have a version of corn pudding)
Various Options (almost approaching a breakfast bake):
• 1 Cup crumbled sage sausage …..and/or….
• ¾ Cup shredded cheddar cheese
• bacon bits /chives sprinkled on top ( for last 5-7 min)


CAJUN SPICED CORN
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4
"A great veggie side dish for any barbecue, spicy whole kernel corn is baked or grilled in a foil packet with onions, tomatoes, and green bell pepper."
INGREDIENTS:
1 sheet (12-inch square) pieces aluminum foil
1 (10 ounce) package frozen whole kernel corn
1 small onion, chopped
1 cup chopped tomatoes
3/4 cup chopped green bell pepper
2 teaspoons Cajun seasoning
1 tablespoon margarine or butter
DIRECTIONS
: 1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center vegetables on sheet of Reynolds Wrap® Aluminum Foil. Sprinkle with Cajun seasoning; stir to blend. Top with margarine.
3. Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
4. Bake 20 to 25 minutes on a cookie sheet in oven.
5. OR grill 12 to 14 minutes in covered grill


LUSCIOUS SLUSH PUNCH
INGREDIENTS
1 & 1/2 cups white sugar
• 6 cups water
• 2 (3 ounce) packages strawberry flavored gelatin mix
• 1 (46 fluid ounce) can pineapple juice
• 2/3 cup lemon juice
• 1 quart orange juice
• 2 (2 liter) bottles lemon-lime flavored carbonated beverage OR Cranberry Splash Sierra Mist soda OR Canada Dry (less sweet)
DIRECTIONS
1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers (two recepies made...) .
2. When ready to serve, place the frozen contents of ONE container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.
NOTE: TO DEFROST SLIGHTLY (SLUSHY), PLACE A FROZEN PUNCH IN REFRIGERATOR 2 HOURS BEFORE NEED


54 posted on 11/21/2012 10:22:47 AM PST by Stand Watch Listen
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To: libertarian27
BROCCOLI CASSEROLE
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 10
INGREDIENTS:
-- 1 (10.75 ounce) can condensed cream of mushroom soup *(OR cream of broccoli / celery / chicken)
-- 1 cup mayonnaise
-- 2 eggs, beaten
-- 3/4 cup finely chopped onion
-- 1 can water chestnuts (chopped -- we like the added crunch)
-- 1 small can mushrooms (chopped)
-- 3 (10 ounce) packages frozen chopped broccoli
-- 12 ounces shredded sharp Cheddar cheese
-- salt to taste
-- ground black pepper to taste
-- Ritz Crackers (crushed)
-- Butter
-- 2 pinches paprika
DIRECTIONS:
1. --Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. --In a medium bowl, whisk together condensed cream of mushroom soup, mayonnaise, egg, onion, water chestnuts, and mushrooms.
3. --Steam frozen broccoli until slightly tender (to take the bitter broccoli taste off).
--Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well.
--Sprinkle on cheese, season to taste with salt, pepper and mix well.
--Spread mixture into prepared buttered baking dish, and cover with crushed Ritz crackers and dot with butter and paprika.
4. --Bake for 45 minutes to 1 hour in the preheated oven until bubbling.


CHEESY GREEN BEAN CASSEROLE
INGREDIENTS:
-- 1 can (10 3/4 oz) condensed cream of mushroom (OR broccoli) soup
-- 1 cup shredded American-Cheddar cheese blend (4 oz)
-- 1 can water chestnuts (chopped --we like the added crunch)
-- 1 teaspoon soy sauce
-- 1 bag (16 oz) frozen cut green beans, thawed, drained
-- 1 small red bell pepper, chopped (1/2 cup)
-- 1 small chopped onion (1 cup)
-- 1 1/2 cups Cheddar French-fried onions (from 6-oz can)
DIERECTIONS:
1. Heat oven to 350’F. In 1 ½ quart casserole, stir together soup, cheese blend and soy sauce.
2. Stir in green beans, bell pepper, 1 cup of the onions, water chestnuts.
3. Cover…bake about 30 minutes or until beans are tender and mixture is heated throughout.
4. Stir, top with remaining ½ cup onions.
5. Bake uncovered(about 5 minutes longer) or until onions are brown and crisp


56 posted on 11/21/2012 12:09:39 PM PST by Stand Watch Listen
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To: libertarian27

I wanted to make a Blackberry Cheesecake for Thanksgiving Desert and every recipe I could find was plain cheesecake with Blackberry Topping or at best, blackberry swirled... I wanted a Purple Cheesecake. I have tried a few FREEPER Recipes, So thought I would share what I came up with.

Blackberry Cheesecake

Ingredients

Crust
· (1) 6-ounce package Graham Crackers
· (1) stick margarine, melted

Filling
· 3 cups Frozen Blackberries thawed, juices reserved
· 3 8-ounce packages cream cheese, room temperature
· 1 cup sugar
· 2 1/2 tablespoons all purpose flour
· 3 large eggs
· 1 tablespoon fresh lemon juice
· 1 teaspoon vanilla extract

Preparation

For crust:

Preheat oven to 325°F. In 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind Graham Crackers to coarse crumbs (food processor works great!). Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan.

For filling:
Puree thawed blackberries with juices as required in processor until about consistance of a smoothie. In Large bowl, Add cream cheese and sugar. Mix until smooth. add in flour, mix. Add eggs; mix only until smooth, scraping down sides of bowl occasionally. Add blackberry puree, lemon juice and vanilla extract; mix until well blended. Transfer filling to prepared crust.

Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

Couple of notes, Mine took an hour and 30 minutes to finish, and I was going to try to remove the blackberry seeds with a metal strainer first, but my wife said skip it and I did not notice too many when eating it, after being puree’d I guess.


59 posted on 11/22/2012 11:47:51 PM PST by AzNASCARfan
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To: libertarian27; All

I need a wonderful recipe for quail, any suggestions?


67 posted on 11/24/2013 4:50:38 AM PST by kalee
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