Another of those dreaded Thanksgiving Recipe Threads

CookingWithCarlo.com ^ | 11/11/2004 | Carlo3b, A PROUD AMERICAN

[carlo3b]

More to come.. :) HOW ABOUT YOUR FAVORITE RECIPE?

[an amused spectator]

Bump for turkey. Some good-looking stuff, Carlo. :-)

[ProudVet77]

OK, normally I charge for this advice, but here is the secret of really good turkey. Cook it upside down for the first 1/2 of the cooking time. What happens is all the fat and juice from the dark meat on the bottom baste the breast. After 1/2 time turn it over and cook normally.
It really works. I thought I had an original idea, then I read in a cookbook that the French turn the turkey on it's side for 1/3 the time, then flip it over on the other side and finally onto it's bottom.

[Darkwolf377]

You're a very good writer. This was a fascinating read.

[sarasmom]

I promise to post my pumpkin roll recipe again tomorrow!
bookmarked!.

[Fiddlstix]

God Bless You, Carlo J
C

[LibertarianInExile]

Quick and Easy "DUMP" cake!

1 can crushed pineapple
1 can cherry pie filling
1 box cheapo yellow cake mix
1 stick of butter
1 cake pan (preferably non-stick)

Preheat oven to 350.

Dump in pineapple--spread it around.
Dump in cherry pie filling--spread it around.
Dump on yellow cake mix. DO NOT MIX IT. DUMP IT ON AS POWDER.
Slice the butter over the top.

Put it into the oven until the top is brown, not yellow.

Eat.

[HiTech RedNeck]

Using a vee-shaped rack, I assume (otherwise the turkey would topple). It doesn't make marks on the turkey?

[woofie]

My recipe is to screw the whole thing and go to Denny's

[NRA2BFree]

Carlo, you made me hungry for turkey. It ALL looks so good. Thanks for posting your recipes. 8-)

[getmeouttaPalmBeachCounty_FL]

[HiTech RedNeck]

I've had roast turkey at St. Louis and Chicago area Denny's. St. Louis was wonderful. Chicago, what I feed my cat is better.

[WVNan]

Hey hey hey. CARLO! Where have you been? I've missed seeing you. I'm still hanging with the Atkins Diet. Maintaining my weight and still enjoy occasional carb.

[WVNan]

LOL! That sounds like my kind of cooking.

[Rushmore Rocks]

Carlo,
I always look forward to your "dreaded Thanksgiving recipe"
thread.

Thanks for doing it again.

[kimchi lover]

I am a big fan of brining the turkey. You soak it overnight in a brine of water, salt, brown sugar and spices. You rinse it the next day and roast as usual.
BEST TURKEY EVER!!!!

[Tuscaloosa Goldfinch]

Carlo,

My husband and I LOVE a type of bread we can only get at a particular Italian restaurant in Birmingham. (There's one restaurant here in town that has a poor imitation, tough and dry.)

I think it is made with semolina (not sure if that's correct) flour, but it is full of fresh rosemary, is very tender on the inside, not tough, and the outside is so crispy. Served with freshly ground pepper and olive oil. Can you point me in the direction of a similar recipe?

[Jen]

One of my family's favorites. Sounds wierd, but it's really good!

Scalloped Pineapple

2 20-oz cans chunk pineapple (I use the kind in its own juice, not heavy syrup) - Drain and reserve 6 Tb juice
6 Tb flour
1 1/2 cup sugar (I use Splenda)
1-2 cups shredded sharp cheddar cheese
2 cups Ritz crackers - crushed
1 stick Butter - melted (real butter, not margarine works best)

Combine juice, sugar and flour in a large saucepan over low heat. Cook until the sugar melts and the mixture thickens a little. Remove from heat.

Add the drained pineapple and cheese. Mix well. (I add some of the crackers too)

Pour into a baking dish. Top with crushed Ritz crackers and drizzle melted butter on top.

Bake @ 350 degrees for 20-25 minutes.

[ozaukeemom]

LOL! I use blueberry pie filling and apple pie filling. I sometimes put walnuts on top.And, I use 2 sticks of butter, melted. Love that cake! Soooooo rich! And, soooo easy.I think I may try your version. Sounds good too.

[carlo3b]

Yummy Pineapple Cheese Salad

• 2 (16 ounce) cans pineapple chunks, drained; reserve the juice
• 1 1/2 cups to 2 cups miniature marshmallows
• 3 in. off of a 3 pound loaf of Velvetta cheese, cubed
• 2 1/2 tablespoons cornstarch
• 1/4 cup water
• l medium egg
• l tablespoon sugar

1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
2. In a medium saucepan, mix the cornstarch and water.
3. Beat the egg, pineapple juice, sugar into the cornstarch mixture to blend.
4. Cook over low heat until thick.
5. Cool slightly and pour over the pineapple mixture.
6. Mix well Country Bumkin Pumpkin and Praline Pie

• 2 pie crust

Filling:

• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 tablespoon flour
• 1 tablespoon bitters (optional)
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons butter
• 1 (29 ounces) can pumpkin
• 1 (12 ounces) can evaporated milk
• 1/4 cup milk
• 1 cup water

Praline:

• 4 tablespoons butter, softened
• 2/3 cup light brown sugar
• 2/3 cup pecans, coarsely chopped
• Whipped cream, for garnish (optional)

Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.
Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.
Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.

Artichoke and Bacon Frittata

• 1 small onion, chopped
• 2 Tablespoons butter
• Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
• 8 eggs
• 1/2 cup grated Parmesan cheese
• 1/3 cup bread crumbs
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded Monterey Jack cheese
• Paprika for color

Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8, Yummy Pineapple Cheese Salad
2 (16 ounce) cans pineapple chunks, drained; reserve the juice
1 1/2 cups to 2 cups miniature marshmallows
3 in. off of a 3 pound loaf of Velvetta cheese, cubed
2 1/2 tablespoons cornstarch
1/4 cup water
l medium egg
l tablespoon sugar
1. In a large bowl, mix the pineapple chunks, marshmallows, and cheese.
2. In a medium saucepan, mix the cornstarch and water.
3. Beat the egg, pineapple juice, sugar into the cornstarch mixture to blend.
4. Cook over low heat until thick.
5. Cool slightly and pour over the pineapple mixture.
6. Mix well
Country Bumkin Pumpkin and Praline Pie
2 pie crust
Filling:
1/2 cup sugar
1/2 cup light brown sugar
1 tablespoon flour
1 tablespoon bitters (optional)
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 egg, lightly beaten
2 tablespoons butter
1 (29 ounces) can pumpkin
1 (12 ounces) can evaporated milk
1/4 cup milk
1 cup water

Praline:
4 tablespoons butter, softened
2/3 cup light brown sugar
2/3 cup pecans, coarsely chopped
Whipped cream, for garnish (optional)

Filling:
1. In a large bowl, mix the sugars, flour, bitters, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir in the egg in and set aside.
3. In a large skillet, melt butter over low heat.
4. Add the pumpkin and simmer, stirring occasionally until the purée thickens slightly, about 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk, milk and water.
Note: If desired, cover and refrigerate overnight.
Praline:
1. In a mixing bowl, mix the butter, sugar, and pecans.
Prepare crusts.
1. Preheat the oven to 450°F.
2. Spread half the praline mix in each crust.
3. Bake until the praline is golden brown and bubbly, around 10 minutes.
4. Cool slightly.
5. Reduce the oven temperature to 400°F.
6. Pour half of the pumpkin filling into each crust and smooth top with spatula.
7. Bake until pumpkin is firm and crusts are golden brown, about 1 hour.
8. Cool completely and serve.
9. Garnish with whipped cream or topping, if desired.

Artichoke and Bacon Frittata
1 small onion, chopped
2 Tablespoons butter
Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
8 eggs
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
6 slices bacon, cooked and crumbled
1/2 cup shredded Monterey Jack cheese
Paprika for color
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,