Hey everyone!
I am doing Tgiving again this year for the entire fam. I tend to repeat alot of recipes but this year I want to try a few new ones. If anyone has any tasty, relatively easy, recipes that you would like to share, please let me know! Preferably, ones you have tried...do not just put a link to recipe.net or something similar. Throw some ideas that you, yourself, make and are a hit!!
I am looking to feed 20-30 pp. Will have traditional turkey and ham but the rest is up in the air! Help me out!!Need recipes for Thanksgiving!!!?
I have a couple of recipes that my family enjoys every thanksgiving.
Sweet Potato Souffle
4 Sweet potatoes
1 录 Cups sugar
2 Eggs
戮 Stick butter
1 Cup milk
陆 Tsp. nutmeg
陆 Tsp. cinnamon
陆 Cup raisins
录 Cup nuts
陆 Cup coconut
1 Bag of large marshmallows
Boil, then mash sweet potatoes. Add all the ingredients except marshmallows. Mix well and pour into a casserole dish. Bake in a 400 oven for 30 minutes. Take it out and top it with marshmallows are brown.
Here is a great casserole
Hashbrown Casserole
1 32oz. Package of O鈥橞rien hash browns
1 Can cream of mushroom soup
1 Small diced onion
1 8oz. Container of sour cream
1 Small jar of cheese whiz
2/3 Cup of water
戮 Stick of melted butter
Partly thaw potatoes till crumbly. Add all other ingredients and pour in a 13x9 baking dish. Pour butter on top. Bake at 350 for about 1 hour.
I hope you enjoy them.Need recipes for Thanksgiving!!!?
You could add some sour cream and chives to your mashed potatoes(some not all because some people may not like it) Very good takes away from the boredom of taters for me.
I am getting ready for it too. Here are a few big hits with our family:
Pumpkin Gooey Butter Cake:
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream
*It is also good with cheese cake on the side.
Stuffing:
2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste
*You can just make your own gravy if preferable b/c I think giblet gravy is a bit of work.
Mashed Sweet Potatoes:
3 1/2 pounds sweet potatoes
3/4 cup brown sugar
1 orange, zested and juiced
1/3 cup bourbon
1/4 cup butter
1 teaspoon pumpkin pie spice
1 (10.5 ounce) package miniature marshmallows (optional)
Boil sweet potatoes until tender.
Peel and mash until more or less lumpless. Add brown sugar, orange juice and zest, bourbon, butter or margarine, and pumpkin pie spice. Mix well. Spread in shallow dish (10 inch deep dish pie plate works well).
Bake 30 minutes in a 350 degree F (175 degrees C) oven. Top with marshmallows and broil very briefly.
Yield: 8 servings
*You might need to adjust these recipes according to the number of people there.
Sweet Potato Pecan Pie. Go to Food Network's website and use Emeril's recipe for this one.
have you ever tried sweet potato casserole? I know you said no links but its on recipezaar.com and it is good really good! somthing differnt than your run of the mill candied yams.
make some broccoli and cheese. steam the broccoli until it's tender enough and get a can of campbell's cheddar cheese soup and don't dilute it, just warm it up and put it over the broccoli. Or you could melt some velveeta. That was always me and my brother's favorite when we would go to my aunt's house for thanksgiving.
or you could make some banana beignets for dessert.
it's really easy.
2 cups flour
3 tsp. baking powder
1T vanilla flavoring
1/4 cup milk
1/2 cup sugar
2 eggs
2 bananas, mushed up.
Basically you just mix everything together and drop tablespoons full into hot oil; fry it in like 5 inches of vegetable oil until it looks like it's getting brown. It works better if you use smaller blobs of it that way you know the inside is getting done too. Then dry it off and put some powdered sugar on it and there you go. It will make your whole kitchen smell like bananas and it is delicious.
Okay maybe that one is not really good for thanksgiving since people are usually full after dinner or they want to eat pumkin pie or something like that. But you should try it one day anyway. It's fiya.
In maryland, Thanksgiving calls for scalloped oysters- these are the best:
24 ounces oysters, you can add more if you like
2 cups oyster crackers, crushed
1/2 cup butter, melted
1/4 cup oyster liquid (reserve when you drain oysters)
1/4 teaspoon Worcestershire sauce
a few dashes tabasco
1/2 teaspoon salt
3/4 cup light cream (I use heavy whipping cream, but you can also use half %26amp; half)
Drain oysters reserving 1/4 cup of liquid. Combine crushed crackers and butter. Spread 1/3 of crackers in greased casserole. Cover with half the oysters. Sprink with fresh ground pepper. Spread another 1/3 of the cracker. Cover with the rest of the oysters. Sprinkle with fresh ground pepper.
Combine cream, oyster liquid, tabasco, worcestershire sauce and salt. Pour over the oysters. Top with remaining crackers. Bake at 375F for about 40 minutes.
I write a local annual food article called ';something different with turkey...'; I tried %26amp; printed this recipe, and, although it sounds outrageous? It was a real hit with the whole family! It goes great with ham or turkey and was a great substitute for the yams my son won't eat :)
This one serves 6.
Baked Pineapple
1 (20 oz.) can unsweetened pineapple chunks
3 tablespoons white sugar
6 tablespoons butter, melted
3 tablespoons all-purpose flour
5 oz. shredded Cheddar cheese
25 butter crackers (like Ritz)
Drain the pineapple, reserving 3 tablespoons of the juice. Combine the pineapple, reserved juice, sugar, butter (or margarine), fl;our %26amp; cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs. Bake at 350 degrees F (175 C) for 30 minutes or until bubbly.
Hi! If you are feeling adventurous, why not make your own bread rolls? I don't have a recipe, I just buy bread mix which contains yeast, and it makes the house smell great! If you'd like to try something from the North East of England, I make pease pudding which is fantastic with ham. Buy dried yellow split peas, and simmer them in plenty of chicken stock, adding the juices from the cooked ham, until the peas have turned soft. Stir well-you want a thick, soup-like consistency. Pour it into a serving dish and decorate with a bayleaf and peppercorns, allow to cool. I also make stuffing with 6oz sausagemeat, breadcrumbs (3 slices of bread), a small onion finely chopped, herbs, seasoning and an egg. bake this at 180c for about 20-30 mins in a shallow greased dish. Cut this into wedges and serve with the turkey with apple sauce.(you need to multiply the quantities to make more) Make economical salads with cooked pasta, adding chunks of roasted veg (onion, peppers, aubergine, etc.) and tinned sweetcorn or red kidney beans. Make dressing with natural yoghurt mixed with chilli sauce or powder, light mayonnaise and cider vinegar, adding fresh ground black pepper and chopped coriander. I love cooking, and regularly entertain family, friends and neighbours xxx :) xxx
* This one is distinctively Thanksgiving and quite good.
Obtain a pumpkin - for that many, about 12'; across.
Cut out the top and empty it as if you were going to make a jack-o-lantern.
Make a mix of browned hberger (or andouille, sausage - mix and match) and rice. Add some gravy and whatever seasoning you think may be tasty (garlic, wine, onions - use your imagination)
Fill the pumpkin with the mixture
Put the top back on
Bake @ 350 for about 1 1/2 hours.
Ladle out the innards for the table, then cut it the pumpkin in slices as a squash serving.
The rice gets a bit of pumpkin flavor, the pumpkin absorbs the seasonings from the rice.
Enjoy!!
To box of stuffing mix I add mixed sea food scallops oystors . a little smoked salmon. lemon juice stuff the turkey with that my wifes friends and family are filipino they never had turkey before and love the stuffing . Also winter vegatables squash Parsnips turnups yams. keep it simple. We have a mix of Filipino food and North American dishes.An advantage to being in a mixed marriage
This is very simple and I make it for the holidays every year with no leftovers.
Cranberry Mousse
1 (6 ounce) package cranberry flavored gelatin
1 cup boiling water
1 (20 ounce) can crushed pineapple
1 (16 ounce) can whole berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups sour cream
1/2 cup chopped pecans
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl. Chill until set, at least 2 hours.
Here's some of my favorite Thanksgiving recipes.
YUMMY PUMPKIN CAKE
2- 15 oz. cans of pumpkin
1- 12 oz. can evaporated milk
2 tsp. cinnamon
1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
4 eggs
1 1/2 cups Sugar
1/2 tsp. nutmeg
1 cup melted butter
1 cup nuts
Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13';x9';x2'; pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350' for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.)
RICE AND BROCCOLI CASSEROLE
10 oz. broccoli, thawed, not cooked
2 c. Minute Rice, uncooked (I use Success Rice)
1 can cream of celery soup
1 soup can water
8 oz. Cheez Whiz
1/2 stick butter, melted
Spray the baking dish with a non stick spray.
Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350'.
PINEAPPLE AU GRATIN
1 c. shredded cheese
3/4 cup. sugar
20 oz. pineapple chunks in juice
3 tbsp flour
1 package ritz crackers
1/2 stick margarine, melted
Drain pineapple, reserving 1/2 cup juice. Combine cheese, sugar and flour. Add pineaple juice and then pineapple. Crumble Ritz crackers on top. Spoon melted butter on top. Bake at 350 degrees for 20 minutes or until bubbly.
Last year I did thanksgiving for the first time by myself. OMG it was perfect, dont know how. but it was. quite traditional which is sounds like your shooting for something else.... however. this is what i did;
Turkey: Put it in a pan with those little wire racks underneath it, which actually leaves you with Alot more liquid for gravy. Took Mrs. Dash table blend with garlic and rubbed that and butter all under the skin, Alot of it... and then covered it with foil. When its done you just lift the turkey off the rack and pick out the clumps and you have yourself wonderful fat for gravy.
We bought the frozen rolls that you let rise,[Rhodes dinner rolls, come in wheat and white] they were a fav among our table and you can get them year round. they take a couple hours to rise but if done properly they can be to die for
Of course we had stuffing, I like Stovers.
Apple Crisp? Pumpkin Pie? Gingerbread cookies - have the best recipe for that... um.Sparkling cider is a must ^_^ Those little yammy things, [i dont eat em though] mashed potatoes of course. The instant ones really arent bad and if your cookin for that many people maybe you can try some flavors between now and then. good luck. im trying to think but my mind just shut down.
seriously though, the dinner i made was a hit. good luck!
Almond Cranberry Squash Bake is a big hit at my house even with kids. serves 30 people.
INGREDIENTS
15 cups hot mashed butternut squash
3/4 cup and 3 tablespoons butter or margarine, softened, divided
1-3/4 teaspoons salt
1-3/4 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
3-3/4 (16 ounce) cans whole berry cranberry sauce
1-3/4 cups and 2 tablespoons sliced almonds
3/4 cup and 3 tablespoons packed brown sugar
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.
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.
Thursday, January 7, 2010
Does anyone have any good recipes for side dishes and deserts for Thanksgiving?
Mashed spuds, quarter them, boil for 20 minutes, leave the skins on.
Mash em with milk and butter and salt, garlic is good in em too.
Cranberrie sauce, get real berries, honey and or syrup, half and orange with skin, some nits maybe, grind it up in a blender, yum
Steamed Broccoli , or beans, canned corn (with sugar and salt)Does anyone have any good recipes for side dishes and deserts for Thanksgiving?
Yes I do. You take 1 box and 1 pkg of chocolate graham crackers crushed.Add butter and a teaspoon of sugar to it and mix and make your crust.Next layer is 2and 1 half pkg cream cheese.add marsh mellow cream to the cream cheese, 1 full sm jar. Spread that on top of the crust. then put 2 pkg chocolate cook and serve pudding . then add 2 pkg vanilla cook and serve pudding,( I usually add a couple drops of pure vanilla to the vanilla pudding.)Chill and add cool whip to the top. it is usually better if it sits in the fridge a day so the flavors wake up. It is wonderful!Happy Thanksgiving Oh I call it Pudding DelightDoes anyone have any good recipes for side dishes and deserts for Thanksgiving?
try
Potato-Spinach Swirl Casserole
1 cup hot water
1 can (18 oz) Progresso庐 Vegetable Classics creamy mushroom soup (or Cream of Broccoli)
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker庐 home-style creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant庐 frozen spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French-fried onions
1.Heat oven to 350掳F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
2.Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
3.Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.
Ginger Pumpkin Tart
Crust
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk
Filling
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
Whipped cream, if desired
1.Heat oven to 425潞F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
2.In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
3.Reduce oven temperature to 350潞F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.
Caramel Pecan Tarts
Tarts
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten
Caramel Topping
12 vanilla caramels, unwrapped
1 tablespoon milk
1.Heat oven to 350潞F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
2.In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
3.Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4.In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Impossibly Easy Pumpkin-Pecan Pie
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick庐 mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired
1.Heat oven to 350潞F. Spray 9-inch glass pie plate with cooking spray.
2.In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4.Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Drinks
Buttered Rum-Spiced Cider
6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
3 cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
3/4 cup rum
1.Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
2.For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.
Baked Spinach Artichoke Dip
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant庐 frozen spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
1.Heat oven to 350潞F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2.Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
well, my husband will take care of the thanksgiving dinner. we are in process of selecting from menu below:
i suggests the traditional turkey and ham with corn bread dressing, gravy, candied yams, fresh green beans %26amp; carrots and peach cobbler with french vanilla ice cream.
but he wanted prime rib, mashed potatoes and gravy, green peas with pearl onion and apple pie top with french vanilla ice cream.
previous occasion, we have leg of lamb, gravy, rice pilaf, corn fiesta (mixed with green %26amp; red bell pepper and onion) and chocolate cake.
we onced have duck ala orange, chicken gravy, yellow rice, brussels sprouts and marie callender's boston cream pie.
the whole family can cook so all we do is laid out what everyone's craving for and we work on it. not only the taste is superb as a combination but the presentation is awesome..
Pumpkin Bars
Ingredients
4 eggs
1-2/3 cups sugar
1 cup oil
One 16-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese frosting:
3 ounces cream cheese, softened
1/2 cup margarine
1 teaspoon vanilla
2 cups powdered sugar
Mix together eggs, sugar, oil, and pumpkin until fluffy. Stir in sifted dry ingredients. Spread batter into ungreased 15 x 10 x 1-inch baking pan. Bake 350 degrees for 25 to 30 minutes. Cool and then frost with cream cheese frosting.
Cream Cheese Frosting: Beat cream cheese, margarine, and vanilla; add powdered sugar and beat until spreadable consistency.
Holiday Cranberry Surprise
Ingredients:
1 envelope Knox unflavored gelatin
2 cups water
1/2 cup sugar
8 ounces (1 cup) whipping cream
8 ounces (1 cup) sour cream
1 teaspoon vanilla
8 ounces strawberry gelatin
8 ounces crushed pineapple
Water and juice from pineapple to equal 1 cup
16 ounces whole cranberry sauce
1 cup chopped walnuts
Dissolve the unflavored gelatin in 3 tablespoons very cold water. In medium saucepan, bring sugar, whipping cream, and remaining water to a boil. Add dissolved gelatin, stirring constantly. Add sour cream and vanilla. Chill this mixture in a mold of your choice (a 2-quart greased pan or copper, glass, or plastic mold works well).
Drain pineapple, reserving juice. Add enough water to pineapple juice to equal 1 cup. Boil juice mixture and dissolve strawberry gelatin completely in mixture. Add cranberries, pineapple, and nuts; mix well.
Remove chilled cream mixture from freezer or refrigerator. With a fork, score the surface of the cream. (This is very important, for it keeps the next layer from sliding off when unmolded.) Place strawberry mixture over top of cream layer and chill overnight. Unmold onto serving platter and garnish as desired.
Note: This recipe may be doubled easily and will keep well for several days
Hot Apple Cider
Ingredients
1 quart cider
1/2 cup brown sugar
1/2 Tablespoon whole cloves
1 small cinnamon stick
1/8 teaspoon salt
Mix together and simmer 20 to 30 minutes.
Oat Topped Sweet Potato Crisp
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350掳F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through
Mash em with milk and butter and salt, garlic is good in em too.
Cranberrie sauce, get real berries, honey and or syrup, half and orange with skin, some nits maybe, grind it up in a blender, yum
Steamed Broccoli , or beans, canned corn (with sugar and salt)Does anyone have any good recipes for side dishes and deserts for Thanksgiving?
Yes I do. You take 1 box and 1 pkg of chocolate graham crackers crushed.Add butter and a teaspoon of sugar to it and mix and make your crust.Next layer is 2and 1 half pkg cream cheese.add marsh mellow cream to the cream cheese, 1 full sm jar. Spread that on top of the crust. then put 2 pkg chocolate cook and serve pudding . then add 2 pkg vanilla cook and serve pudding,( I usually add a couple drops of pure vanilla to the vanilla pudding.)Chill and add cool whip to the top. it is usually better if it sits in the fridge a day so the flavors wake up. It is wonderful!Happy Thanksgiving Oh I call it Pudding DelightDoes anyone have any good recipes for side dishes and deserts for Thanksgiving?
try
Potato-Spinach Swirl Casserole
1 cup hot water
1 can (18 oz) Progresso庐 Vegetable Classics creamy mushroom soup (or Cream of Broccoli)
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker庐 home-style creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant庐 frozen spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French-fried onions
1.Heat oven to 350掳F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
2.Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
3.Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.
Ginger Pumpkin Tart
Crust
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk
Filling
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
Whipped cream, if desired
1.Heat oven to 425潞F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
2.In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
3.Reduce oven temperature to 350潞F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.
Caramel Pecan Tarts
Tarts
1 cup Gold Medal庐 all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, slightly beaten
Caramel Topping
12 vanilla caramels, unwrapped
1 tablespoon milk
1.Heat oven to 350潞F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
2.In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
3.Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
4.In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.
Impossibly Easy Pumpkin-Pecan Pie
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick庐 mix
1/2 cup sugar
1 cup evaporated milk (from 12-oz can)
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans
1 1/2 cups frozen (thawed) whipped topping
1/4 teaspoon pumpkin pie spice
8 pecan halves, if desired
1.Heat oven to 350潞F. Spray 9-inch glass pie plate with cooking spray.
2.In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
3.Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
4.Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
Drinks
Buttered Rum-Spiced Cider
6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground cinnamon
3 cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
3/4 cup rum
1.Heat cider, cloves, nutmeg, ground cinnamon and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.
2.For each serving, place 1 tablespoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.
Baked Spinach Artichoke Dip
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant庐 frozen spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
1.Heat oven to 350潞F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2.Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
well, my husband will take care of the thanksgiving dinner. we are in process of selecting from menu below:
i suggests the traditional turkey and ham with corn bread dressing, gravy, candied yams, fresh green beans %26amp; carrots and peach cobbler with french vanilla ice cream.
but he wanted prime rib, mashed potatoes and gravy, green peas with pearl onion and apple pie top with french vanilla ice cream.
previous occasion, we have leg of lamb, gravy, rice pilaf, corn fiesta (mixed with green %26amp; red bell pepper and onion) and chocolate cake.
we onced have duck ala orange, chicken gravy, yellow rice, brussels sprouts and marie callender's boston cream pie.
the whole family can cook so all we do is laid out what everyone's craving for and we work on it. not only the taste is superb as a combination but the presentation is awesome..
Pumpkin Bars
Ingredients
4 eggs
1-2/3 cups sugar
1 cup oil
One 16-ounce can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese frosting:
3 ounces cream cheese, softened
1/2 cup margarine
1 teaspoon vanilla
2 cups powdered sugar
Mix together eggs, sugar, oil, and pumpkin until fluffy. Stir in sifted dry ingredients. Spread batter into ungreased 15 x 10 x 1-inch baking pan. Bake 350 degrees for 25 to 30 minutes. Cool and then frost with cream cheese frosting.
Cream Cheese Frosting: Beat cream cheese, margarine, and vanilla; add powdered sugar and beat until spreadable consistency.
Holiday Cranberry Surprise
Ingredients:
1 envelope Knox unflavored gelatin
2 cups water
1/2 cup sugar
8 ounces (1 cup) whipping cream
8 ounces (1 cup) sour cream
1 teaspoon vanilla
8 ounces strawberry gelatin
8 ounces crushed pineapple
Water and juice from pineapple to equal 1 cup
16 ounces whole cranberry sauce
1 cup chopped walnuts
Dissolve the unflavored gelatin in 3 tablespoons very cold water. In medium saucepan, bring sugar, whipping cream, and remaining water to a boil. Add dissolved gelatin, stirring constantly. Add sour cream and vanilla. Chill this mixture in a mold of your choice (a 2-quart greased pan or copper, glass, or plastic mold works well).
Drain pineapple, reserving juice. Add enough water to pineapple juice to equal 1 cup. Boil juice mixture and dissolve strawberry gelatin completely in mixture. Add cranberries, pineapple, and nuts; mix well.
Remove chilled cream mixture from freezer or refrigerator. With a fork, score the surface of the cream. (This is very important, for it keeps the next layer from sliding off when unmolded.) Place strawberry mixture over top of cream layer and chill overnight. Unmold onto serving platter and garnish as desired.
Note: This recipe may be doubled easily and will keep well for several days
Hot Apple Cider
Ingredients
1 quart cider
1/2 cup brown sugar
1/2 Tablespoon whole cloves
1 small cinnamon stick
1/8 teaspoon salt
Mix together and simmer 20 to 30 minutes.
Oat Topped Sweet Potato Crisp
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup firmly packed brown sugar, divided
1/4 tsp. ground cinnamon
1 cup chopped apples
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350掳F. Beat cream cheese, sweet potatoes, 1/4 cup of the sugar and cinnamon with electric mixer on medium speed until well blended. Spoon into 1-1/2-quart casserole dish; top with apples and cranberries.
MIX flour, oats and remaining 1/2 cup sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture.
BAKE 35 to 40 minutes or until heated through
Easy, but different veggie recipe for thanksgiving?
I usually make both of these. The spinach is nice because you can assemble it ahead and just pop it in the oven as soon as the turkey comes out (don't forget to raise the heat though).
Spinach and Sorrel Gratin
3 tablespoons butter
1 large shallot, finely chopped
12 oz. baby spinach, or 12 oz. coarsely chopped stemmed spinach (about 2 bunches), well-washed and dried
kosher salt
2 tablespoons all-purpose flour
1 cup whole milk
3 tablespoons chopped young sorrel leaves (Note: sometimes sorrel is hard to find. If you can't find it, just skip it--it's a nice touch but the gratin will still be delicious without it)
frshly ground pepper
1 1/2 tablespoons melted butter
1/4 cup plus 2 tablespoons plain dry bread crumbs
1/4 cup freshly grated Parmesan
Preheat oven to 375. Melt 1 tablespoon butter in large saucepan over medium heat. Add shallot and stir it around for a minute, then add as much spinach as will comfortably fit in your pan and 3/4 teaspoon salt. Toss the spinach with tongs until it wilts down, then keep adding more spinach until it is all wilted. Tip the spinach into a bowl and return the pan to the heat.
Melt remaining 2 T butter in same pan and whisk in the flour. Cook and stir until it bubbles, then pour in the milk all at once and whisk until the sauce boils and thickens. Stir in spinach, sorrel if using (note: if I'm not using sorrel I always add a pinch or two of nutmeg here), another 3/4 teaspoon salt and a good grinding of pepper.
Lightly butter the inside of a baking dish (about 6'; by 10';). Sprinkle it with 2 tablespoons of the bread crumbs; shake pan to distribute them evenly. Pour in the sauced spinach. Mix remaining 1/4 cup crumbs with the Parmesan and 1 tablespoon melted butter; sprinkle the mixture over the top. If you are not baking it right away, cover and chill.
When ready, bake for 25-30 minutes or until bubbly and browned.
Wild Mushrooms with Red Onions and Scallions
--1/2 stick butter
--1/4 cup extra-virgin olive oil (I know it's rich, but this is Thanksgiving, right?)
--2 red onions, thinly sliced
--coarse salt
--1 pound mixed wild mushrooms such as chanterelles, morels, oyster, cremini, shiitake, cleaned, small ones left whole, larger ones sliced1/4'; thick
--1 pound scallions, trimmed to 6'; lengths
--4 to 6 tablespoons champagne (or sherry, or white wine) vinegar, or to your taste
In a skillet big enough to hold the mushrooms without crowding, melt the butter with the oil over medium-high heat. Add the onions; season with 1 teaspoon salt; stir to combine. Cook, stirring, until onions are translucent, 3-5 minutes.
Add mushrooms; toss to combine. Season again with salt and pepper. Cook, stirring often, until mushrooms are almost tender, about 4 minutes.
Add scallions. Cover and cook, stirring occasionally, until both mushrooms and scallions are tender, 7 to 8 minutes.
Stir in vinegar. Check seasoning: add more vinegar, salt and/or pepper if needed. Finish with a drizzle of extra-virgin olive oil and serve hot.
I can see you're planning far ahead! I hope one or both of these will be useful.Easy, but different veggie recipe for thanksgiving?
have you tried soccotash? just put a pkg, of frozen corn, same size bag of lima beans. Add 1/2 pint cream,salt pepper,and butter to taste . let it cook till it gets thickEasy, but different veggie recipe for thanksgiving?
Roasted sweet potatoes. Peel and dice sweet potatoes into uniform pieces. Coat with extra virgin olive oil, salt, pepper and spices (sage, rosemary, thyme), roast at 400 fahrenheit turning occasionally for 30 min or until tender. Easy and tasty.
These are 2 of my family's favorites...
Spiced Acorn Squash
3 acorn squash 3 tbsp. Honey
1 tsp ground ginger 1/4 tsp nutmeg
2 tbsp butter salt and pepper
Mix butter, honey, spices, salt and pepper in measuring cup. Heat in microwave until butter is melted. Cut squash in half and remove seeds. Arrange cut side down in shallow baking dish and bake 30 min at 375 degrees.** Turn cut side up, pierce with fork, but do not puncture skin, and spoon butter mixture into cavities of squash.
Bake 30 to 40 minutes or till tender
**Squash can also be cooked in microwave until tender. Fill cavities with butter mixture and microwave until tender.
Serves 6
Sweet Potato Casserole
Mix and pour into oiled baking dish:
3 c sweet potatoes, cooked and mashed (5-6 medium)
陆 c sugar
陆 c margerine, softened
2 eggs beaten
1 tsp vanilla
1/3 c milk
Topping (mix and crumble on top of potato mixture)
1 c brown sugar
陆 c flour
1/3 c margarine, softened
1 c chopped pecans
Bake 25 to 30 minutes at 350 degrees.
brussel sprouts with melted cheese
asparagus
snow pea pod, mushrooms, black beans, baby corn on the cob [canned] spring onions. season to taste
I discovered my '; fried green beans'; by accident one day %26amp; now they are a family favorite!! Take green beans fresh or canned ( Allen's if from the can ) Dredge thru cornmeal %26amp; fry in cast iron skillet with bacon grease %26amp; sliced onions - just like southern fried okra. They are quick %26amp; yummy!
Twice-Baked Sweet Potatoes
Serves 12
14 sweet potatoes (each about 8 ounces)
1/2 cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise
1. Preheat oven to 400掳. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
3. Reduce oven temperature to 350掳. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.
Orange-Glazed Carrots
Serves 4; prep time: 25 minutes; total time: 25 minutes
1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
2 tablespoons butter
Coarse salt
3 tablespoons orange juice
1. In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
2. Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.
Roasted Fall Vegetables
Serves 8; Makes about 12 cups; Prep time: 20 minutes; Total time: 1 hour 20 minutes
2 pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper
1. Preheat oven to 450掳. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)
how about a yam %26amp; onion dish. not sure how many you are feeding, but this will serve 2-3 people. 1 large yam
1 large white onion
1/2 cup olive oil
pepper
Peel %26amp; chunk up the yam into small pieces %26amp; put into a medium sized corningware %26amp; slice up the onion over them. pour the olive oil over the top then pepper. in the oven @ 350 for 20-30 minutes or until yams are tender
Spinach and Sorrel Gratin
3 tablespoons butter
1 large shallot, finely chopped
12 oz. baby spinach, or 12 oz. coarsely chopped stemmed spinach (about 2 bunches), well-washed and dried
kosher salt
2 tablespoons all-purpose flour
1 cup whole milk
3 tablespoons chopped young sorrel leaves (Note: sometimes sorrel is hard to find. If you can't find it, just skip it--it's a nice touch but the gratin will still be delicious without it)
frshly ground pepper
1 1/2 tablespoons melted butter
1/4 cup plus 2 tablespoons plain dry bread crumbs
1/4 cup freshly grated Parmesan
Preheat oven to 375. Melt 1 tablespoon butter in large saucepan over medium heat. Add shallot and stir it around for a minute, then add as much spinach as will comfortably fit in your pan and 3/4 teaspoon salt. Toss the spinach with tongs until it wilts down, then keep adding more spinach until it is all wilted. Tip the spinach into a bowl and return the pan to the heat.
Melt remaining 2 T butter in same pan and whisk in the flour. Cook and stir until it bubbles, then pour in the milk all at once and whisk until the sauce boils and thickens. Stir in spinach, sorrel if using (note: if I'm not using sorrel I always add a pinch or two of nutmeg here), another 3/4 teaspoon salt and a good grinding of pepper.
Lightly butter the inside of a baking dish (about 6'; by 10';). Sprinkle it with 2 tablespoons of the bread crumbs; shake pan to distribute them evenly. Pour in the sauced spinach. Mix remaining 1/4 cup crumbs with the Parmesan and 1 tablespoon melted butter; sprinkle the mixture over the top. If you are not baking it right away, cover and chill.
When ready, bake for 25-30 minutes or until bubbly and browned.
Wild Mushrooms with Red Onions and Scallions
--1/2 stick butter
--1/4 cup extra-virgin olive oil (I know it's rich, but this is Thanksgiving, right?)
--2 red onions, thinly sliced
--coarse salt
--1 pound mixed wild mushrooms such as chanterelles, morels, oyster, cremini, shiitake, cleaned, small ones left whole, larger ones sliced1/4'; thick
--1 pound scallions, trimmed to 6'; lengths
--4 to 6 tablespoons champagne (or sherry, or white wine) vinegar, or to your taste
In a skillet big enough to hold the mushrooms without crowding, melt the butter with the oil over medium-high heat. Add the onions; season with 1 teaspoon salt; stir to combine. Cook, stirring, until onions are translucent, 3-5 minutes.
Add mushrooms; toss to combine. Season again with salt and pepper. Cook, stirring often, until mushrooms are almost tender, about 4 minutes.
Add scallions. Cover and cook, stirring occasionally, until both mushrooms and scallions are tender, 7 to 8 minutes.
Stir in vinegar. Check seasoning: add more vinegar, salt and/or pepper if needed. Finish with a drizzle of extra-virgin olive oil and serve hot.
I can see you're planning far ahead! I hope one or both of these will be useful.Easy, but different veggie recipe for thanksgiving?
have you tried soccotash? just put a pkg, of frozen corn, same size bag of lima beans. Add 1/2 pint cream,salt pepper,and butter to taste . let it cook till it gets thickEasy, but different veggie recipe for thanksgiving?
Roasted sweet potatoes. Peel and dice sweet potatoes into uniform pieces. Coat with extra virgin olive oil, salt, pepper and spices (sage, rosemary, thyme), roast at 400 fahrenheit turning occasionally for 30 min or until tender. Easy and tasty.
These are 2 of my family's favorites...
Spiced Acorn Squash
3 acorn squash 3 tbsp. Honey
1 tsp ground ginger 1/4 tsp nutmeg
2 tbsp butter salt and pepper
Mix butter, honey, spices, salt and pepper in measuring cup. Heat in microwave until butter is melted. Cut squash in half and remove seeds. Arrange cut side down in shallow baking dish and bake 30 min at 375 degrees.** Turn cut side up, pierce with fork, but do not puncture skin, and spoon butter mixture into cavities of squash.
Bake 30 to 40 minutes or till tender
**Squash can also be cooked in microwave until tender. Fill cavities with butter mixture and microwave until tender.
Serves 6
Sweet Potato Casserole
Mix and pour into oiled baking dish:
3 c sweet potatoes, cooked and mashed (5-6 medium)
陆 c sugar
陆 c margerine, softened
2 eggs beaten
1 tsp vanilla
1/3 c milk
Topping (mix and crumble on top of potato mixture)
1 c brown sugar
陆 c flour
1/3 c margarine, softened
1 c chopped pecans
Bake 25 to 30 minutes at 350 degrees.
brussel sprouts with melted cheese
asparagus
snow pea pod, mushrooms, black beans, baby corn on the cob [canned] spring onions. season to taste
I discovered my '; fried green beans'; by accident one day %26amp; now they are a family favorite!! Take green beans fresh or canned ( Allen's if from the can ) Dredge thru cornmeal %26amp; fry in cast iron skillet with bacon grease %26amp; sliced onions - just like southern fried okra. They are quick %26amp; yummy!
Twice-Baked Sweet Potatoes
Serves 12
14 sweet potatoes (each about 8 ounces)
1/2 cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise
1. Preheat oven to 400掳. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
3. Reduce oven temperature to 350掳. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.
Orange-Glazed Carrots
Serves 4; prep time: 25 minutes; total time: 25 minutes
1 1/2 pounds carrots, peeled and sliced diagonally into 1/2-inch pieces
2 tablespoons butter
Coarse salt
3 tablespoons orange juice
1. In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
2. Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.
Roasted Fall Vegetables
Serves 8; Makes about 12 cups; Prep time: 20 minutes; Total time: 1 hour 20 minutes
2 pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper
1. Preheat oven to 450掳. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature. (To store: Let cool, place in an airtight container, and refrigerate up to 3 days. Pour off any accumulated liquid before using.)
how about a yam %26amp; onion dish. not sure how many you are feeding, but this will serve 2-3 people. 1 large yam
1 large white onion
1/2 cup olive oil
pepper
Peel %26amp; chunk up the yam into small pieces %26amp; put into a medium sized corningware %26amp; slice up the onion over them. pour the olive oil over the top then pepper. in the oven @ 350 for 20-30 minutes or until yams are tender
I want some southern recipes for thanksgiving? like baked macaroni, stuffed melatonin?
you can email me at sweetmsgirl22@aol.comI want some southern recipes for thanksgiving? like baked macaroni, stuffed melatonin?
Stuffed melatonin? That's a sleeping drug! ROFL Maybe you meant stuffed manicotti? You may want to remove your question and rewrite it.I want some southern recipes for thanksgiving? like baked macaroni, stuffed melatonin?
try some collard greens with ham hocks. and mashed potatoes with garlic and cheese.
Ungodly Cornbread Recipe.
You should now consider yourself privileged to have this. Bow in the direction of her Vestavia townhouse prior to making.
2 pkgscornbread mix (Make sure you use NO sugar)
1lb.sausage
4Cchopped celery
3Cchopped onion
3/4Cchopped parsley
1-1/2 trubbed savory
1-1/2 tdried sage leaves
1-1/2 tdried thyme leaves
1Tsalt
1/2tpepper
1 canchicken broth (undiluted)
3 eggs, slightly beaten
1/2Cbutter or margine
1. Cook cornbread as directed (except sugar. No sugar. Don't even think of putting sugar in it)
2. In a large skilled, cook sausage until done but not too brown
3. Remove sausage with slotted spoon, then cook vegetables in the drippings
4. Crumbled cooled cornbread in huge bowl
5. Add all other ingredients and mix thoroughly
6. Stuff turkey or put in casserole dish to bake
baked macaroni-rue-butter melted 1stick 3 table sp. flour whisktil mixed add milk slowly about 1 1/2 c. throw in cheese melt pour over cooked rinsed mac. and bake at 350 for 1/2 hr. happy holidays
BAKED MERLITON -----boil merliton. and drain...peel and cut up....add 1 chopped onion ....3 cloves garlic ....2 cups italian bread crumbs...1/2 cup parmessan cheese in the mix........add 2 cups cleaned.....deveined uncooked shrimp...3 beaten eggs.....salt and pepper....oragano......mix all together...put in baking dish....top with 1/4 c parmessan cheese and bread crumbs and 1 stick of butter...350*1hour
BAKED MACARONI-----cook macaroni and drain .....layer macaroni with cheddar and top with cheese...beat 3 eggs together with milk..pour over layers......finish with salt and pepper and garlic powder...cook 350* for 1 hour..make tent with aluminum foil for 30 minutes..uncover 30 minutes
Try fried corn it always works!
Take some bacon fry in pan leave dripping in pan crumble bacon add 2packs of frozen corn or my favorite fresh sweet or silver queen corn cut directly from the cob add 1/2 teaspoon of garlic powder and and some salt and black peper to taste.
Its a Winner!!!oil
Stuffed melatonin? That's a sleeping drug! ROFL Maybe you meant stuffed manicotti? You may want to remove your question and rewrite it.I want some southern recipes for thanksgiving? like baked macaroni, stuffed melatonin?
try some collard greens with ham hocks. and mashed potatoes with garlic and cheese.
Ungodly Cornbread Recipe.
You should now consider yourself privileged to have this. Bow in the direction of her Vestavia townhouse prior to making.
2 pkgscornbread mix (Make sure you use NO sugar)
1lb.sausage
4Cchopped celery
3Cchopped onion
3/4Cchopped parsley
1-1/2 trubbed savory
1-1/2 tdried sage leaves
1-1/2 tdried thyme leaves
1Tsalt
1/2tpepper
1 canchicken broth (undiluted)
3 eggs, slightly beaten
1/2Cbutter or margine
1. Cook cornbread as directed (except sugar. No sugar. Don't even think of putting sugar in it)
2. In a large skilled, cook sausage until done but not too brown
3. Remove sausage with slotted spoon, then cook vegetables in the drippings
4. Crumbled cooled cornbread in huge bowl
5. Add all other ingredients and mix thoroughly
6. Stuff turkey or put in casserole dish to bake
baked macaroni-rue-butter melted 1stick 3 table sp. flour whisktil mixed add milk slowly about 1 1/2 c. throw in cheese melt pour over cooked rinsed mac. and bake at 350 for 1/2 hr. happy holidays
BAKED MERLITON -----boil merliton. and drain...peel and cut up....add 1 chopped onion ....3 cloves garlic ....2 cups italian bread crumbs...1/2 cup parmessan cheese in the mix........add 2 cups cleaned.....deveined uncooked shrimp...3 beaten eggs.....salt and pepper....oragano......mix all together...put in baking dish....top with 1/4 c parmessan cheese and bread crumbs and 1 stick of butter...350*1hour
BAKED MACARONI-----cook macaroni and drain .....layer macaroni with cheddar and top with cheese...beat 3 eggs together with milk..pour over layers......finish with salt and pepper and garlic powder...cook 350* for 1 hour..make tent with aluminum foil for 30 minutes..uncover 30 minutes
Try fried corn it always works!
Take some bacon fry in pan leave dripping in pan crumble bacon add 2packs of frozen corn or my favorite fresh sweet or silver queen corn cut directly from the cob add 1/2 teaspoon of garlic powder and and some salt and black peper to taste.
Its a Winner!!!
Has anybody ever grilled a Turkey for Thanksgiving? I saw some recipes for it on the foodnetwork and I was?
wondering has anybody ever done this?Has anybody ever grilled a Turkey for Thanksgiving? I saw some recipes for it on the foodnetwork and I was?
We've barbecued a turkey and it was delicious.
I barbecue over wood but you have to be careful not to burn it....turkey takes a long time especially if it's over 20 lbs.
First you want to tent it with aluminium foil for the first couple of hours....use a disposable aluminium tray with a small grilling rack on the bottom. I would also suggest you have a meat thermometer handy and check it once an hour after say, 4 hours.
Uncover the turkey for the last hour- hour and a half so it browns.
Real tasty.
We've barbecued a turkey and it was delicious.
I barbecue over wood but you have to be careful not to burn it....turkey takes a long time especially if it's over 20 lbs.
First you want to tent it with aluminium foil for the first couple of hours....use a disposable aluminium tray with a small grilling rack on the bottom. I would also suggest you have a meat thermometer handy and check it once an hour after say, 4 hours.
Uncover the turkey for the last hour- hour and a half so it browns.
Real tasty.
Anyone know a quick and easy stuffing recipe for thanksgiving?
I am having my daughters teenagers mind you help with cooking this year the family recipe is way to hard I want something easy they can do themselves but I also want it to be good soul food is not easy to cook to begin with this should be fun lolAnyone know a quick and easy stuffing recipe for thanksgiving?
2 Boxes Stove Top but instead of water - use chicken broth. Also cook up some bacon and add it to it, SO DELISH!!!
Here is a Traditional they can make, which is simple also. Enjoy!!
Great Grandma's Bread Stuffing --
INGREDIENTS
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
DIRECTIONS
Saute; onions in melted shortening.
Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
Pack lightly into uncooked turkey. Roast turkey as directed. You can also place in a baking dish and bake it instead.Anyone know a quick and easy stuffing recipe for thanksgiving?
*rice-a-roni (i suggest the wild rice and the butter %26amp; herb flavors)
*kielbasa
*artichoke hearts (in the jar marinted with olive oil)
*fresh vegetables
make the rice first then place in a bake pan and add the rest of the ingredients. stuff the turkey and leave the rest in the pan and bake with the turkey for about 1-2hrs (the olive oil from the artichoke heart marindate keeps everything from drying out).
make some toast with diff breads
(wheat, flaxseed, white, ect.)
and use mucho butter and chicken broth and wallah
super easy stuffing :)
Try ';Stove Top';
home made bread eggs season etc or instead
SAGE AND ONION STUFFING
Ingredients
4 large onions
10 sage-leaves
125g/录lb of breadcrumbs
40g/1陆oz butter
salt and pepper to taste
1 egg
Method
1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
CHICKPEA AND CHESTNUT STUFFING
Free from: wheat, gluten, dairy, soya and egg
Ingredients
100g/3陆oz unsweetened chestnut pur茅e or whole tinned chestnuts
4 tbsp olive, sunflower, hazelnut or walnut oil
2 tbsp medium sweet sherry, marsala or port
100g/3陆oz tinned chickpeas
2 tbsp sunflower seeds
sea salt and freshly ground black pepper
Method
1. Pur茅e the chestnuts or chestnut pur茅e in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
2. Add the chickpeas and pur茅e briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you pur茅e them.
3. Remove from the processor. Add sunflower seeds and season to taste.
4. You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a p芒t茅 on toast.
Hope this helps!! Happy Thanksgiving!
2 Boxes Stove Top but instead of water - use chicken broth. Also cook up some bacon and add it to it, SO DELISH!!!
Here is a Traditional they can make, which is simple also. Enjoy!!
Great Grandma's Bread Stuffing --
INGREDIENTS
9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
DIRECTIONS
Saute; onions in melted shortening.
Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
Pack lightly into uncooked turkey. Roast turkey as directed. You can also place in a baking dish and bake it instead.Anyone know a quick and easy stuffing recipe for thanksgiving?
*rice-a-roni (i suggest the wild rice and the butter %26amp; herb flavors)
*kielbasa
*artichoke hearts (in the jar marinted with olive oil)
*fresh vegetables
make the rice first then place in a bake pan and add the rest of the ingredients. stuff the turkey and leave the rest in the pan and bake with the turkey for about 1-2hrs (the olive oil from the artichoke heart marindate keeps everything from drying out).
make some toast with diff breads
(wheat, flaxseed, white, ect.)
and use mucho butter and chicken broth and wallah
super easy stuffing :)
Try ';Stove Top';
home made bread eggs season etc or instead
SAGE AND ONION STUFFING
Ingredients
4 large onions
10 sage-leaves
125g/录lb of breadcrumbs
40g/1陆oz butter
salt and pepper to taste
1 egg
Method
1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
CHICKPEA AND CHESTNUT STUFFING
Free from: wheat, gluten, dairy, soya and egg
Ingredients
100g/3陆oz unsweetened chestnut pur茅e or whole tinned chestnuts
4 tbsp olive, sunflower, hazelnut or walnut oil
2 tbsp medium sweet sherry, marsala or port
100g/3陆oz tinned chickpeas
2 tbsp sunflower seeds
sea salt and freshly ground black pepper
Method
1. Pur茅e the chestnuts or chestnut pur茅e in a food processor with the oil of your choice and the sherry, marsala or port until it is smooth.
2. Add the chickpeas and pur茅e briefly if you want to keep some 'crunchiness' in the chickpeas; if you want a totally smooth stuffing it does not matter how vigorously you pur茅e them.
3. Remove from the processor. Add sunflower seeds and season to taste.
4. You can use the stuffing inside a turkey, bake it in little balls alongside the bird, or use it as a p芒t茅 on toast.
Hope this helps!! Happy Thanksgiving!
Vegetarian recipes for Thanksgiving...?
Any ideas?Vegetarian recipes for Thanksgiving...?
We do everything just like the meat eaters--
mashed potatoes
sweet potatoes (boiled, drained, add butter %26amp; brown sugar)
green bean casserole
stuffing (some great recipes --just google--I like to add apples %26amp;/or cranberries)
cranberry sauce
corn or peas (we have huge family gatherings)
rolls
pies
and for our ';turkeY' we make a quorn roast--even the meat eaters like it!
for our gravy we've gotten in the habit of using one can of cream of mushroom soup and adding 1/2 can of waterVegetarian recipes for Thanksgiving...?
Cabbage Rolls
Yield 6 servings
Time 1 hour 45 minutes
Tools large pot
colander
sauce pan
wooden spoon
large frying pan
9x13-inch baking dish (glass or ceramic)
small bowl
aluminum foil
Ingredients 15 large green cabbage leaves
¼ c white vinegar
7½ oz package of Spanish-style rice mix
15 oz stewed tomatoes with juice
2 T vegetable oil
1 large onion, diced
1 medium red or yellow bell pepper, diced
2½ oz vegetarian ham or pepperoni, diced
10 oz tomato soup
½ c water
Directions Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.
Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside.
Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to Spanish rice.
Preheat oven to 350. Grease baking dish.
Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and mixture.
Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.
IF YOU WANT ANYY OTHER RECIPES GO TO http://www.theveggietable.com/recipes/th…
and click on Classic Recipes..........
HOPE I HELPED
Bryanna Clark Grogan has a great website with holiday recipes: http://www.bryannaclarkgrogan.com/page/page/1435893.htm
Here is my favorite veg stuffing recipe:
Sausage Apple Stuffing
~6 cups bread crumbs (I use whole wheat bread, cut into cubes and toasted a bit in the oven)
1 pkg. Lightlife Gimme Lean veggie sausage
1 apple, diced
1 onion, diced
¼ cup raisins
1 TBSP poultry seasoning
½ cup chopped walnuts
1 ¼ cup apple juice (or, in my case, 2 6.75 ounce juice boxes, because that’s what I had on hand)
Gimme Lean sausage is very low fat, so I find it difficult to just crumble it in the skillet and cook it like normal sausage. So, I spray some cooking spray in the skillet, slice the sausage, fry until done, and then chop it into small pieces. Remove to a large bowl. Saute the apple, onion and raisins (the original recipe called for celery, too, but you will never find that stringy vegetable in any of my recipes!) with a little more cooking spray, then add to the bowl with the sausage. Mix in the poultry seasoning and walnuts, then stir in the breadcrumbs. Finally, pour the juice over the top and mix one more time.
Don’t do like I do every time, and put it straight into an unprepared baking dish. This stuffing is too good to be missing all the stuff that sticks to the dish. Spray the pan down well, then throw in the stuffing and bake at whatever temperature all your other dishes are cooking, generally 350. I bake it until it smells great in my kitchen and looks done, which is not a scientific measurement. I know it when I see it, but I can’t tell you how. I think it is about 30-40 minutes, though.
Enjoy!
Sweet Potato Soufflé
¾ Stick Butter
1 to 1½ Cup Sugar (depending on how sweet you want)
2 Eggs
1 Large Can Sweet Potatoes
1 Cup Heavy Cream
½-¾ Cup Marshmallows (miniature)
• Melt marshmallows in saucepan with butter on low heat.
• Mix drained sweet potatoes, eggs, sugar and cream until smooth.
• Pour into 2 quart baking dish and prepare topping.
Topping
¾ Stick Butter
½ Cup Dark Brown Sugar
1-½ Cup Crushed Corn Flakes
1 Cup Chopped Nuts (I like pecans)
• Melt butter.
• Add sugar, corn flakes and nuts.
• Pour over potatoes and bake at 400 for 20 to 30 minutes.
*********************
Super easy and super delicious ...it's always a hit at our holiday gatherings.
Everything except the turkey should be okay.
tofu turkey
We do everything just like the meat eaters--
mashed potatoes
sweet potatoes (boiled, drained, add butter %26amp; brown sugar)
green bean casserole
stuffing (some great recipes --just google--I like to add apples %26amp;/or cranberries)
cranberry sauce
corn or peas (we have huge family gatherings)
rolls
pies
and for our ';turkeY' we make a quorn roast--even the meat eaters like it!
for our gravy we've gotten in the habit of using one can of cream of mushroom soup and adding 1/2 can of waterVegetarian recipes for Thanksgiving...?
Cabbage Rolls
Yield 6 servings
Time 1 hour 45 minutes
Tools large pot
colander
sauce pan
wooden spoon
large frying pan
9x13-inch baking dish (glass or ceramic)
small bowl
aluminum foil
Ingredients 15 large green cabbage leaves
¼ c white vinegar
7½ oz package of Spanish-style rice mix
15 oz stewed tomatoes with juice
2 T vegetable oil
1 large onion, diced
1 medium red or yellow bell pepper, diced
2½ oz vegetarian ham or pepperoni, diced
10 oz tomato soup
½ c water
Directions Place cabbage in pot, cover with water, and bring to a boil. Reduce heat to low, add vinegar, cover, and simmer until slightly softened, about 5-7 minutes. Drain and set aside.
Meanwhile, prepare Spanish rice according to package directions, using the stewed tomatoes. Set aside.
Heat oil in frying pan over medium-high heat; add onion, pepper, and ham; and sauté for 5 minutes. Add to Spanish rice.
Preheat oven to 350. Grease baking dish.
Lay out a cabbage leaf, place a large scoop of the mixture inside, roll up leaf, and place in dish, seam-side down. Repeat with remaining cabbage and mixture.
Combine tomato soup and water, pour over cabbage rolls, cover the dish with aluminum foil, and bake until cabbage is tender, about 1½ hours.
IF YOU WANT ANYY OTHER RECIPES GO TO http://www.theveggietable.com/recipes/th…
and click on Classic Recipes..........
HOPE I HELPED
Bryanna Clark Grogan has a great website with holiday recipes: http://www.bryannaclarkgrogan.com/page/page/1435893.htm
Here is my favorite veg stuffing recipe:
Sausage Apple Stuffing
~6 cups bread crumbs (I use whole wheat bread, cut into cubes and toasted a bit in the oven)
1 pkg. Lightlife Gimme Lean veggie sausage
1 apple, diced
1 onion, diced
¼ cup raisins
1 TBSP poultry seasoning
½ cup chopped walnuts
1 ¼ cup apple juice (or, in my case, 2 6.75 ounce juice boxes, because that’s what I had on hand)
Gimme Lean sausage is very low fat, so I find it difficult to just crumble it in the skillet and cook it like normal sausage. So, I spray some cooking spray in the skillet, slice the sausage, fry until done, and then chop it into small pieces. Remove to a large bowl. Saute the apple, onion and raisins (the original recipe called for celery, too, but you will never find that stringy vegetable in any of my recipes!) with a little more cooking spray, then add to the bowl with the sausage. Mix in the poultry seasoning and walnuts, then stir in the breadcrumbs. Finally, pour the juice over the top and mix one more time.
Don’t do like I do every time, and put it straight into an unprepared baking dish. This stuffing is too good to be missing all the stuff that sticks to the dish. Spray the pan down well, then throw in the stuffing and bake at whatever temperature all your other dishes are cooking, generally 350. I bake it until it smells great in my kitchen and looks done, which is not a scientific measurement. I know it when I see it, but I can’t tell you how. I think it is about 30-40 minutes, though.
Enjoy!
Sweet Potato Soufflé
¾ Stick Butter
1 to 1½ Cup Sugar (depending on how sweet you want)
2 Eggs
1 Large Can Sweet Potatoes
1 Cup Heavy Cream
½-¾ Cup Marshmallows (miniature)
• Melt marshmallows in saucepan with butter on low heat.
• Mix drained sweet potatoes, eggs, sugar and cream until smooth.
• Pour into 2 quart baking dish and prepare topping.
Topping
¾ Stick Butter
½ Cup Dark Brown Sugar
1-½ Cup Crushed Corn Flakes
1 Cup Chopped Nuts (I like pecans)
• Melt butter.
• Add sugar, corn flakes and nuts.
• Pour over potatoes and bake at 400 for 20 to 30 minutes.
*********************
Super easy and super delicious ...it's always a hit at our holiday gatherings.
Everything except the turkey should be okay.
tofu turkey
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