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Annual Thanksgiving Recipe thread
11/18/2011 | me

Posted on 11/18/2011 3:46:19 PM PST by tsmith130

Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes. I think this is the 3rd or 4th annual thread.

Take one and/or leave one. ;o)


TOPICS: Miscellaneous
KEYWORDS: chat; cooking; food; recipes; thanksgivingrecipes; vanity
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To: RobinOfKingston
Twice Baked Sweet Potatoes

3 pounds sweet potatoes, baked, cooled peeled and mashed.*
3/4 cup unsalted butter (DAW), divided
1/4 cup heavy cream
2 eggs
1/2 cup brown sugar, divided
1 teaspoon vanilla
1/2 teaspoon freshly ground allspice (You can use pre ground this time, but get a pepper mill to dedicate to grinding it fresh for next time, OK?)
A pinch each salt and pepper
1/4 cup chopped pecans

Reserve 1/4 cup butter, 1/4 cup brown sugar and the pecans for the topping. Mix together the remaining ingredients and spoon into a greased casserole dish. Top with cubes of the reserved butter, sprinkle with the reserved brown sugar and pecans. Bake @ 375 until puffy and topping is GB&D.

I have used this recipe to convert sweet potato hating heathens.

*You can use DRAINED canned sweet potatoes in a pinch, but it won't be quite as good. Not quite as good is still pretty tasty. Not draining the sweet potatoes will also be good, just kind of soupy I've been told.

Bake the sweet potatoes a day ahead. With them peeled and mashed in the fridge, it is a relatively simple recipe to make.

101 posted on 11/18/2011 5:53:28 PM PST by magslinger (Who cares if they are"electable" if they are going to govern like Democrats? -noprogs)
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To: libertarian27

I will be trying a venison with goat cheese and chutney on crustini.

A friend gave me 30 pounds of venison hind quarters and I cannot figure out what to do with it.


102 posted on 11/18/2011 5:57:14 PM PST by EQAndyBuzz (To fix government, we need a rocket scientist. Oh, wait we have one!)
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To: truthkeeper

http://www.google.com/search?client=safari&rls=en&q=turkey+brown+paper+bag&ie=UTF-8&oe=UTF-8


103 posted on 11/18/2011 6:00:38 PM PST by Shimmer1 (To enjoy the flavor of life, take big bites. Moderation is for monks (Heinlein))
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To: tsmith130
Baked Turkey that's very good.

Thaw Turkey and wash inside and out.
Put the breast side down in a large baking dish or pan with enough tinfoil to seal up. Insert one stick of real butter and one large fresh apple in the cavity. Insert meat thermometer and seal foil around it. Preheat oven to 350 degrees and cook until temperature reachs 185 degrees. Don't screw it up by overcooking. Delicious and juicy ..

104 posted on 11/18/2011 6:01:59 PM PST by bestrongbpositive
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To: South40

LOL! You can come to my house, South. We are full up with conservatives!


105 posted on 11/18/2011 6:03:15 PM PST by CAluvdubya (Herman Cain Can!)
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To: EQAndyBuzz

Thank him for it and then give it to the homeless shelter :-)


106 posted on 11/18/2011 6:04:03 PM PST by bestrongbpositive
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To: Utah Binger

We have it here. It’s pretty good. $5.99 for a $1.5L bottle


107 posted on 11/18/2011 6:04:53 PM PST by AppyPappy (If you aren't part of the solution, there is good money to be made prolonging the problem.)
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To: TheMom

Thank you


108 posted on 11/18/2011 6:06:42 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: AppyPappy

Sort of a long drive. I’ll be in North Carolina for Christmas.


109 posted on 11/18/2011 6:06:54 PM PST by Utah Binger (Southern Utah where INVITED Freepers will meet again next summer. Jim Robinson Too)
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To: CAluvdubya
Thank you for the invite! I'd take you up on it if I thought my marriage could survive it.

I've gotten out of going to Thanksgiving with family before and Mrs. 40 wasn't pleased. Heck, I've even worked to get out of it. I'm afraid I can't do that anymore. :-(

110 posted on 11/18/2011 6:07:14 PM PST by South40 (NO RINOS IN 2012!)
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To: South40

LOL!!!


111 posted on 11/18/2011 6:07:43 PM PST by antceecee (Bless us Father.. have mercy on us and protect us from evil.)
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To: Utah Binger

Virginia is just over the border.


112 posted on 11/18/2011 6:08:41 PM PST by AppyPappy (If you aren't part of the solution, there is good money to be made prolonging the problem.)
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To: engrpat

http://www.primalgrill.org/tips.asp hope this helps, I’m smoking one too


113 posted on 11/18/2011 6:08:54 PM PST by damncat
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To: FReepers; everyone; All
THANKSGIVING IS 6 DAYS FROM TODAY


FReepathon DAY 49

PLEASE DONATE.

114 posted on 11/18/2011 6:08:58 PM PST by onyx (PLEASE SUPPORT FREE REPUBLIC BY DONATING NOW! Sarah's New Ping List - tell me if you want on it.)
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To: South40

Instead of sneaking cigarettes in another room, you’ll have to sneak a laptop out to get to FR! :)


115 posted on 11/18/2011 6:09:09 PM PST by CAluvdubya (Herman Cain Can!)
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To: Shimmer1

Thank you!


116 posted on 11/18/2011 6:13:13 PM PST by truthkeeper (Vote Against Barack Obama in 2012!)
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To: All
.

A footnote to my frest cranberry sauce recipe (post 95):

This makes a beautiful addition to your holiday table. The red cranberries are absolutely beautiful. Just put them in a festive, clear bowl. I save some of the whole cranberries to adorn the top of the sauce.

As I said, don't add anything to this recipe. Anything other than the berries just takes away from their wonderful taste.

.

117 posted on 11/18/2011 6:15:28 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: CAluvdubya
lol! I do that anyway.

I love when the just out of college, newly indoctrinated, liberal offspring of my siblings start espousing the latest DNC talking points thinking they're throwing them in my face. They gang up on their uncle thinking, apparently, that their concerted effort will make their points stronger. Not only do I tell them where they are wrong but I pull out the laptop and show them the proof that they are wrong.

It's generally a hoot but it does get old.

118 posted on 11/18/2011 6:18:51 PM PST by South40 (NO RINOS IN 2012!)
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To: tsmith130

Recipe handed down from my great great grandmother. Every Thanksgiving and Christmas I make four of these; one goes to our son, two go to his friends, one is for our house.

Buttermilk Pie

2 sticks melted butter
3 3/4 cups Sugar
1/2 cup Flour
6 eggs
1 cup Buttermilk
1 tsp Vanilla

Sift together sugar and flour; mix in remainder of ingredients. Pour into two unbaked deep pie shells. Bake on bottom shelf for one hour.


119 posted on 11/18/2011 6:20:09 PM PST by TheMom (I wish mosquitoes sucked fat instead of blood.)
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To: tsmith130
If anyone is interested, I'll be happy to share the recipe in my Maltese cookbook for a genuine British boiled stuffed turkey.

No joke; and the required disclaimer: I've read it many times when in a macabre mood; but have NEVER had the guts to try it.

British holiday menu: Turkey soup; boiled turkey & stuffing; tatties & neeps OR rumblethunps; mushy peas; Haricots verts en casserole; spotted dick for dessert...Them Brits know how to cook & eat! ;-')

120 posted on 11/18/2011 6:23:00 PM PST by ApplegateRanch ("Public service" does NOT mean servicing the people, like a bull among heifers.)
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To: TSgt

You hate Green Beans?!!!


121 posted on 11/18/2011 6:29:23 PM PST by Sparky21555
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To: tsmith130

later


122 posted on 11/18/2011 6:38:48 PM PST by elli1
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To: magslinger

Cook! That looks good, too. I now have an embarrassment of riches from which to choose!


123 posted on 11/18/2011 6:53:18 PM PST by RobinOfKingston (The instinct toward liberalism is located in the part of the brain called the rectal lobe.)
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To: patriot08

What’s the quantity on the cranberries? I’d like to try this.


124 posted on 11/18/2011 6:53:40 PM PST by Inspectorette
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To: TheMom

Caramelized Nut Tart

INGREDIENTS

Crust Ingredients:

1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3-4 tablespoons ice water

Filling Ingredients:

1 1/4 cups sugar
1/4 cup water
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds
Whipped cream (optional)
9 1/2 inch tart pan with removable bottom

Crust:

1 Place flour, sugar, cinnamon, nutmeg, and salt in a food processor, and pulse until mixed. Add the pieces of butter and pulse until the mixture resembles a coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.

2 Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.

3 Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.

Filling:

4 Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium.

Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.

5 Pour caramel mixture into crust. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack.

Serve with whipped cream (optional).

Yield: Serves 10.


125 posted on 11/18/2011 6:58:54 PM PST by kcvl
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To: Calm_Cool_and_Elected

“I love to make turkeys but I brine them. They are awesome.”

So do I, on those rare occasions when I roast a turkey.

I did our Christmas turkey last year, which is actually only the second time I’ve ever done a roasted turkey. I’d planned to grill it on my Weber, but we got rain so I did it in the roaster pan I borrowed from my mom as a Plan B.

The bird was delicious.


126 posted on 11/18/2011 7:01:50 PM PST by ZirconEncrustedTweezers (I've tried to think like a liberal, but I can't get my head far enough up my behind...)
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To: magslinger

Onion Potato Gratin

INGREDIENTS

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
1 large yellow onion, thinly sliced
2 Tbsp unsalted butter
Salt
2 teaspoons herbes de provence, or dried thyme
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup half-and-half (half cream, half milk)

METHOD

Preheat oven to 400°F (unless preparing in advance).

1 Boil the potatoes for 4 minutes in salted water. Drain and set aside.

2 Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes. Sprinkle them with salt and the herbes de provence. Turn off the heat and set aside.

3 Spread half of the sliced potatoes over the bottom of an 11x7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper. Sprinkle with about a third of the Gruyure and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over
everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)

4 Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.

Yield: Serves 4.


127 posted on 11/18/2011 7:02:02 PM PST by kcvl
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To: tubebender

Did someone say FOOD.. YeHaaaaa

Who said I died... he Lives!! The reports of my death are greatly exaggerated.. hahahah


128 posted on 11/18/2011 7:07:39 PM PST by carlo3b (Home, is where the heart is..)
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To: Inspectorette

One bag of Ocean Spray cranberries.
The recipe is always on the bag.


129 posted on 11/18/2011 7:10:13 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: carlo3b

Alright! Let the fun begin!


130 posted on 11/18/2011 7:10:34 PM PST by tsmith130
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To: TheMom

thanks


131 posted on 11/18/2011 7:11:22 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: All


Make It Happen!!
Less Than $6k To Go To End
THIS FReepathon

Sponsoring FReepers are contributing
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Get more bang for your FR buck!
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132 posted on 11/18/2011 7:12:31 PM PST by musicman (Until I see the REAL Long Form Vault BC, he's just "PRES__ENT" Obama = Without "ID")
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To: carlo3b

You made my day Carlo!!!


133 posted on 11/18/2011 7:15:27 PM PST by tubebender (I always wanted to be somebody, but now I realize I should have been more specific.)
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To: tsmith130; glock rocks; Red_Devil 232

Gobble Gobble...


134 posted on 11/18/2011 7:18:48 PM PST by tubebender (I always wanted to be somebody, but now I realize I should have been more specific.)
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To: carlo3b

carlo!! You’re baaaaaack!!! Yaay! I’ve just been looking at the old Thanksgiving threads with all of your yummy recipes. So glad you’re here :-)


135 posted on 11/18/2011 7:18:58 PM PST by Inspectorette
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To: truthkeeper

You’re welcome, but I share the other FReeper’s concern about paper bags.....oven bags for me!


136 posted on 11/18/2011 7:19:33 PM PST by Shimmer1 (To enjoy the flavor of life, take big bites. Moderation is for monks (Heinlein))
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To: Cowgirl of Justice
Remember, when you are cutting a biscuit using a biscuit cutter, dip the cutter in flour before cutting and NEVER twist the cutter on the dough.

As someone who has recently been thrust into the role of head (only) cook, can I ask why not "twist the cutter on the dough?"

137 posted on 11/18/2011 7:23:12 PM PST by RobinOfKingston (The instinct toward liberalism is located in the part of the brain called the rectal lobe.)
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To: TSgt

Totally agree. That is an outrageous thing to do to poor green beans.


138 posted on 11/18/2011 7:44:08 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: tsmith130

bump. Thanks for the thread


139 posted on 11/18/2011 7:47:11 PM PST by baseballmom (Philadelphia Phillies - 2011 NL East Champions)
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To: carlo3b
Please hang around here and regale us with your insight - and I mean that!

Is that you on the Yutetube channel baking bread?

(And please get someone to update your website with new events!)

140 posted on 11/18/2011 7:53:07 PM PST by texas booster (Join FreeRepublic's Folding@Home team (Team # 36120) Cure Alzheimer's!)
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To: TheMom

I sprinke a small handful of fresh raspberries on buttermilk pie before i bake it. Oh my, is that delicious!


141 posted on 11/18/2011 8:06:40 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: TheMom

I sprinke a small handful of fresh raspberries on buttermilk pie before i bake it. Oh my, is that delicious!


142 posted on 11/18/2011 8:06:49 PM PST by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: tsmith130

Newbies rule number 5. When preparing a turkey always take the bag of giblets out of the cavity before stuffing goes in...


143 posted on 11/18/2011 8:08:35 PM PST by tubebender (I always wanted to be somebody, but now I realize I should have been more specific.)
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To: tsmith130

I’ve heard that the new Keebler Almond Crescent cookies are quite good dipped in http://www.tasteofhome.com/recipes/Pumpkin-Pie-Dip


144 posted on 11/18/2011 8:13:05 PM PST by Keith in Iowa (Hope & Change - I'm out of hope, and change is all I have left every week | FR Class of 1998 |)
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To: TSgt

hahahahahahahahahahahahaha, no more at my house either.


145 posted on 11/18/2011 8:30:18 PM PST by annieokie
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To: Inspectorette

I’d heard so much several years ago about Grand Marnier adding a special touch to desserts that I actually broke down and got a little $25 bottle of it from the local liquor store.

I was sadly underwhelmed at what I got for the money I paid. Wonderful if you like subtle uber alles, but you could get more orange flavor from a $1 bottle of extract.

I could have made a tastier basis for a dessert by mixing vodka with Tang powder... seriously. By the way, ever make cake frosting with Tang powder? It does not taste artificial or phony at all, in all its neon orangicity. It also is a great basis for homemade sherbet.

But again I’m a red neck.


146 posted on 11/18/2011 8:46:32 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: carlo3b

Carlo! So nice to see you!


147 posted on 11/18/2011 8:48:04 PM PST by Grammy
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To: kcvl

That sounds good, but we always have mashed potatoes with turkey. Gotta have a platform for the gravy. I am saving that for Christmas. I think it will play well with ham.
Does it double well?


148 posted on 11/18/2011 8:51:12 PM PST by magslinger (Who cares if they are"electable" if they are going to govern like Democrats? -noprogs)
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To: TSgt

While you are slathering your turkey with butter, grab a sprig of your favorite herb... I like rosemary, but thyme or sage would be nice too. Place that under the skin on the breast and legs and bake as usual. It not only flavors the meat, it looks beautiful as well.


149 posted on 11/18/2011 8:52:33 PM PST by Grammy
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To: tsmith130
Thank you my FRiend.. It's good to be back HOME... I'll post as I write it!!!
The perfect bird...

PART 1

The single biggest challenge to overcome in the preparation of poultry in general and turkey in particular, is it's succulence. The problem is primarily is the breasts dry out in the oven while you’re waiting for the legs to cook.

I like to push stuffing between the turkey’s skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!

150 posted on 11/18/2011 8:58:03 PM PST by carlo3b (Home, is where the heart is..)
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