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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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I'll start....

I've posted this one before but it is good!

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.

1 posted on 11/18/2011 3:46:20 PM PST by tsmith130
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To: All

I will ask Jim Robinson to ban anyone who posts a green bean casserole, aka cat vomit, recipe!

Happy Thanksgiving,

TSgt ;)


2 posted on 11/18/2011 3:47:47 PM PST by TSgt (whenever any Form of Government becomes destructive...it is the Right of the People to abolish it.)
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To: tsmith130

Chick’s Roasters. Right down the street.


3 posted on 11/18/2011 3:48:18 PM PST by jessduntno ("They say the world has become too complex for simple answers... they are wrong." - RR)
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To: tsmith130

The real question is ...
Home made baked turkey vs. store bought honey baked ham?


4 posted on 11/18/2011 3:49:39 PM PST by Repeal The 17th
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To: TSgt

LOL! I almost posted one but it’s not the usual one. Good thing I decided to go with the pie!


5 posted on 11/18/2011 3:50:16 PM PST by tsmith130
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To: tsmith130
An absolute must for every South40 Thanksgiving.

Try spending the day with my liberal family members and you'll know what I mean. They're as loud as they are wrong.

6 posted on 11/18/2011 3:52:05 PM PST by South40 (NO RINOS IN 2012!)
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To: TSgt
Looking for two........

Corn pudding made with Schope's dried sweet corn, and Sweet potato bisquits.

7 posted on 11/18/2011 3:54:14 PM PST by blackdog (The mystery of government is not how Washington works but how to make it stop)
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To: TSgt
And I have one with sherry and fresh mushrooms that is very tasty!

But this year we are going with french cut green beans lightly cooked served cold with a lemon/olive oil dressing.

8 posted on 11/18/2011 3:54:36 PM PST by Harmless Teddy Bear (*Philosophy lesson 117-22b: Anyone who demands to be respected is undeserving of it.*)
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To: TSgt

May I assume you won’t have green bean casserole on your Thanksgiving table? LOL!!


9 posted on 11/18/2011 3:56:15 PM PST by momtothree
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To: All
Could somebody post a recipe for good ‘ol Southern cornbread dressing?
10 posted on 11/18/2011 3:58:48 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: blackdog

Re: Sweet potato biscuits

I watched a documentary with a friend of mine the other day called The Rise of the Southern Biscuit and went online to see what else I could find out about it. If you love biscuits, you will love this website. Here is the page for their sweet potato biscuits. 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.

http://theriseofthesouthernbiscuit.weebly.com/2/category/baking%20sweet%20potato%20biscuits/1.html


11 posted on 11/18/2011 4:01:06 PM PST by Cowgirl of Justice
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To: tsmith130

The sweet potato dish is up to me this year, so I will watch this thread with bated breath to see if something pops up.

“bating now”


12 posted on 11/18/2011 4:01:53 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: RobinOfKingston
I have a sweet potato recipe that people love if you want it a bit spicy!
13 posted on 11/18/2011 4:06:18 PM PST by ladyvet ( I would rather have Incitatus then the asses that are in congress today.)
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To: tsmith130

Thanks for posting this! I was just going to look for a choc pecan pie recipe! Woo Hoo!


14 posted on 11/18/2011 4:06:30 PM PST by Calm_Cool_and_Elected ("The truth does not change according to our ability to stomach it." --Flannery O'Connor)
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To: Repeal The 17th

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


15 posted on 11/18/2011 4:07:39 PM PST by Calm_Cool_and_Elected ("The truth does not change according to our ability to stomach it." --Flannery O'Connor)
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To: RobinOfKingston

I have one with rum in it. ;o)


16 posted on 11/18/2011 4:07:44 PM PST by tsmith130
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To: TSgt

LOL! It is disgusting, yet tasty ;-)


17 posted on 11/18/2011 4:07:56 PM PST by Inspectorette
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To: Eaker; TheMom; humblegunner; Squantos

Just because Texmex and Semtex rhymes doesn’t mean it’s a good idea!


18 posted on 11/18/2011 4:08:19 PM PST by Tijeras_Slim
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To: tsmith130
PEAS WITH SALT PORK AND ONIONS

1 bag frozen peas, defrosted
1 pound salt pork, trimmed and diced
2 medium onions, sliced into half-moon slices
salt and pepper to taste

1. Parboil the salt pork for 3 minutes in a bit of boiling water.
2. Remove salt pork from water, and brown in a large, deep saute pan.
3. In the rendered fat, add the onions and saute until slightly caremelized.
4. Add the defrosted peas and mix.
5. Simmer over medium heat until peas are hot, then salt and pepper to taste (taste first; that salt pork is salty).

Enjoy, and Happy Thanksgiving!

Regards,

19 posted on 11/18/2011 4:09:50 PM PST by VermiciousKnid (Sic narro nos totus!)
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To: Calm_Cool_and_Elected

We’ve brined ‘em before too, but we just got a Butterball for $.58/pound with a $50 purchase at Winco. Don’t know if if a Butterball needs to be brined. Could use some advie...


20 posted on 11/18/2011 4:10:14 PM PST by Inspectorette
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To: Inspectorette

Oops! “advie” should read “advice”!


21 posted on 11/18/2011 4:10:55 PM PST by Inspectorette
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To: Repeal The 17th
Home made baked turkey vs. store bought honey baked ham?

I do both. My wife is Thai and can't cook a turkey, as I found out many years ago. So she buys the ham and I cook the turkey according to my mothers decades old recipe. Everything always turns out beautifully.

22 posted on 11/18/2011 4:11:42 PM PST by Traveler59 ( Truth is a journey, not a destination.)
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To: TSgt

Substitute canned asparagus for canned green beans in the “feline puke,” add a little salt if you’re stuck with that “Healthy Request” stuff that masquerades as condensed cream of mushroom soup, and use cheddar cheese onion rings and twice as many as normal. You’ll like it so well you won’t even notice how it looks.


23 posted on 11/18/2011 4:12:04 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: TSgt

LOL

Thank you

I hate the stuff...


24 posted on 11/18/2011 4:12:35 PM PST by Tennessee Nana
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To: TSgt

Cooks Illustrated “rescued” this dish several years ago, and it is delicious. This fresh, gourmet version is the best:

http://www.greenbeansnmore.com/recipe-s.html


25 posted on 11/18/2011 4:13:45 PM PST by SixIron (Golf and liberal thinking- life's great frustrations)
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To: RobinOfKingston

One of the elderly ladies at church cooked this sweet potato recipe for our church Thanksgiving gathering. It has coconut and pecans on top and it ‘candies’ when it bakes.

Very, very good.

http://www.food.com/recipe/sweet-potato-casserole-w-coconut-pecan-topping-14412


26 posted on 11/18/2011 4:13:56 PM PST by Cowgirl of Justice
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To: TSgt

What if it was in a casserole with a crust of bacon?


27 posted on 11/18/2011 4:14:18 PM PST by listenhillary (Look your representatives in the eye and ask if they intend to pay off the debt. They will look away)
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To: Inspectorette

I am told just fresh turkeys can be brined.


28 posted on 11/18/2011 4:16:56 PM PST by pugmama
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To: tsmith130

Always around Thanksgiving or Christmas our family would have at least one Lane Cake.....(Of Course we were only allowed one small slice!) Now I’ll just take the bourbon neat.....LOL

Southern Lane Cake

Lane Frosting (recipe follows)
5 c. flour
1 tbsp. baking powder
8 egg whites
1/4 tsp. salt
2 c. sugar, divided
1 c. butter, softened
1 tsp. vanilla
1 c. milk

Stir together flour and baking powder; set aside. In large bowl beat egg whites and salt until soft peaks form. Gradually beat in 1/2 cup sugar until peaks are stiff but not dry; set aside. Cream butter, remaining 1 1/2 cups sugar and the vanilla until light; stir in flour mixture alternately with milk until smooth and well blended. Fold in egg-white mixture gently but thoroughly. Divide batter evenly among 3 greased and floured 9-inch layer-cake pans. Bake in preheated 350 degree oven 20 to 25 minutes or until golden brown and pick inserted in center comes out clean. Cool in pans on racks 5 minutes. Invert on racks; turn layers top side up. Cool thoroughly. To assemble cake, spread frosting between layers, then on top and sides. (If frosting slides down sides, chill cake, then spread frosting up sides with spatula.) Cake can be assembled 1 week ahead. Cover; store in cool place.

LANE FROSTING:

1 1/2 c. raisins
1/2 c. bourbon or rye
12 egg yolks
1 3/4 c. sugar
1/2 tsp. salt
3/4 c. butter, softened
1 1/2 c. each chopped pecans, shredded coconut, and quartered candied red cherries

Combine raisins and bourbon in tightly covered container; let stand at least 2 hours, preferably overnight. In top of double boiler or heatproof bowl, combine yolks, sugar, salt and butter. Stir over simmering water 15 to 20 minutes or until thick and mixture mounds when dropped from a spoon. Remove from heat; stir in raisin-bourbon mixture, pecans, coconut and cherries, blending well. Cool; cover; chill overnight before assembling cake.


29 posted on 11/18/2011 4:17:48 PM PST by jakerobins
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To: Inspectorette

The Butterball website gives a brining recipe but I think you have to check if the turkey has already been injected with a salt water solution. They also have a hotline if you want to call and ask about the specific turkey you bought.


30 posted on 11/18/2011 4:18:15 PM PST by tsmith130
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To: tsmith130

bookmark


31 posted on 11/18/2011 4:20:22 PM PST by Winstons Julia (Hello OWS? We don't need a revolution like China's; China needs a revolution like OURS.)
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To: Inspectorette

Impossible Pumpkin Pie (when you’re too rushed to bother with a crust)

1 15 oz can pumpkin
1 12 oz can evaporated milk
3 eggs
2 teaspoons vanilla extract
3/4 teaspoon salt (don’t forget if you don’t want it to be bland)
1/2 cup biscuit mix (Bisquick or generic equivalent)
3/4 cup plus 2 tablespoons white or brown sugar
2-1/2 teaspoons pumpkin pie spice

Cooking spray

Spray 9 inch metal or glass pie pan with cooking spray. Preheat oven to 350F, convection oven 325F.

Mix everything else together well. Traditionally it calls for a blender, but a whisk in a mixing bowl, or an electric mixer, will do fine.

Pour the mix in the pie pan. Bake about an hour, or until it begins to brown and a sharp knife stuck in the center comes out almost clean. Cool to room temperature (in front of a fan if you’re in a hurry) and serve. Refrigerate leftovers, if any (ha!)


32 posted on 11/18/2011 4:21:23 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: tsmith130

Ping to myself for reading by Mrs. OldPossum.


33 posted on 11/18/2011 4:21:46 PM PST by OldPossum
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To: tsmith130
The key is fresh mushrooms, fresh green beans and heavy cream. The onions must be Danish onions and must not be baked until it turns into mush. In fact serve all three parts separate with a nice white sauce made with the heavy cream. Meld them on the fork and finish each bite with a nice Akvavit chased with Carlsberg. I know Jim Rob would agree that food properly made makes the difference.

I'll give you more good recipes as you donate to Free Republic!

34 posted on 11/18/2011 4:23:39 PM PST by Utah Binger (Southern Utah where INVITED Freepers will meet again next summer. Jim Robinson Too)
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To: tsmith130

Going to smoke a turkey this year. Looking for a good rub to put on it. Any suggestions?


35 posted on 11/18/2011 4:25:48 PM PST by engrpat (A village in Kenya is missing their idiot...lets send him back)
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To: pugmama

Here is the Pioneer Woman’s recipe for brining-I am using this one. On her blog, she said it has to be a fresh turkey-otherwise will end up salty.
Happy Thanksgiving to all.

http://www.foodnetwork.com/recipes/roasted-thanksgiving-turkey-recipe/index.html


36 posted on 11/18/2011 4:26:20 PM PST by pugmama
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To: Utah Binger

I’d settle for sweet Liberty Creek wine, myself. It’s sold in 1.5 liter bottles at Walgreens and might even be on sale now. That stuff is so sweet it could pass for punch, and for that reason is dangerous. But you’ll sleep tight that night.


37 posted on 11/18/2011 4:26:51 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: engrpat

Talcum powder will help it fit in the bong. (Duck’n & runn’n)


38 posted on 11/18/2011 4:27:49 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: momtothree

My sister makes the abomination every year and my family pretends to like it.

Does everyone put marshmallows on their sweet potatoes? That I like!


39 posted on 11/18/2011 4:28:24 PM PST by TSgt (whenever any Form of Government becomes destructive...it is the Right of the People to abolish it.)
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To: tsmith130; All
Can anybody help me out with a sausage/sage stuffing recipe for a thirty pound bird? I would be most grateful!

Lamh Foistenach Abu!
40 posted on 11/18/2011 4:30:59 PM PST by ConorMacNessa (HM/2 USN, 3/5 Marines RVN 1969 - St. Michael the Archangel defend us in Battle!)
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To: tsmith130
This is something that changed my T-day life. Make ahead gravy. Solves two problems....the rush to make gravy after the turkey is done and not having enough gravy.

Here is one recipe from allrecipes.com (Make ahead Gravy)

Here is a video of Tyler Florence's recipe on Food Network (Tempting Turkey Gravy).

I'm giving you the video link because reviewers on Food Network complained that the Recipe shown there doesn't match what he did in the video.

41 posted on 11/18/2011 4:31:14 PM PST by tsmith130
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To: Tennessee Nana
I love green beans when they are not fornicated.

42 posted on 11/18/2011 4:31:14 PM PST by TSgt (whenever any Form of Government becomes destructive...it is the Right of the People to abolish it.)
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To: Utah Binger

Oh man, sauteeing fresh mushrooms (do rinse off the bits of dirt though, that’s basically manure) in butter raises a dish to the divine. You can’t approach this level with anything from a can. I’ve tried with canned mushrooms, it is a fail. Cream is less critical and can be emulated with a 50/50 mix of butter and milk, or 25/75 butter and evaporated milk.


43 posted on 11/18/2011 4:31:22 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: TSgt

MEOW!


44 posted on 11/18/2011 4:31:56 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: HiTech RedNeck

Exactly!


45 posted on 11/18/2011 4:33:03 PM PST by TSgt (whenever any Form of Government becomes destructive...it is the Right of the People to abolish it.)
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To: ConorMacNessa

I make a sausage sage stuffing recipe, ConorMacNessa, but I do it by sight (a recipe handed down from Mom). I could tell you the general recipe that I use unless you wanted one with step by step ingredients. Let me know...


46 posted on 11/18/2011 4:35:13 PM PST by momtothree
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To: Cowgirl of Justice
I watched a documentary with a friend of mine the other day called The Rise of the Southern Biscuit and went online to see what else I could find out about it. If you love biscuits, you will love this website. Here is the page for their sweet potato biscuits. 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.

If you aren't a nut about shape, pat the kneaded dough into a rectangle and cut squares with a floured Ginsu knife. Untraditional shape, but nothing wasted.

47 posted on 11/18/2011 4:35:16 PM PST by HiTech RedNeck (bloodwashed not whitewashed)
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To: tsmith130

World’s Easiest Fresh Cranberry Sauce.

Use the cranberry sauce recipe on the package of the fresh cranberries with the simple ( I mean simple!) directions on the package, using about 1/2 cup less water than indicated. You can also reduce the amount of sugar quite a bit, if you want.

Add 1 to two oranges ( wash the outside peel of the oranges), peeled, seeded and cut up into chunks.
Also, add the washed peel that has been cut up( which is removed after cooking).

If you like nuts, ad 1/2 cup chopped walnuts.

Serve cranberry sauce: hot or room temp or cold.( Depends when you make it)

If you forgot to remove the orange peel before serving...DO NOT APOLGIZE! Just say casually...”Oh, this is the French version.”


48 posted on 11/18/2011 4:35:40 PM PST by Recovering Ex-hippie (Rick Perry 2012)
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To: tsmith130
The secret to a juicy turkey is to slather copious amounts of butter between the skin and the meat.

49 posted on 11/18/2011 4:36:32 PM PST by TSgt (whenever any Form of Government becomes destructive...it is the Right of the People to abolish it.)
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To: tsmith130
Thank you. I so look forward to this thread every year.

Now if I could just locate that thread from many years ago that had recipes for cooking the turkey in the brown paper bag, I'd be in heaven. I'd like to try it, and there must have been dozens on that thread.

50 posted on 11/18/2011 4:38:56 PM PST by truthkeeper (Vote Against Barack Obama in 2012!)
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