1

Sit in living room watching football while women folk cook good stuff.

That is all.

I keed. But sadly I have no recipes to offer.

2 1 bottle vodka, chilled
1 glass, large

Fill. Empty. Repeat. Urinate in planter.

3 Roasted cauliflower
Wash cauliflower and break into medium-sized flowerettes.  Peel garlic cloves (don't crush, leave them whole) -- the more the merrier (at least half a dozen). 
Toss flowerettes and garlic in a 1:1 mixture of olive oil and mustard (I use a sweet mustard, currently a Jack Daniels one). 
Spread onto a non-stick shallow pan.
Roast at 400 F for ~30 minutes, until the cauliflower is browned on edges.  (Check after 20 minutes in case your oven is fast.)

4 We are t minus 2.5 hours 'til our turducken is ready.  Tomorrow we stay in our jim-jams and watch the parade and football. 

5 In my family, it's considered a feat of great skill in the kitchen when someone gets the cranberry sauce out of the can in an intact cylinder. All the better if the ridges go around the middle.

6 My ideal Thanksgiving recipe:

1) Sit down to watch football for 12 hours.

2) Wait for wife to serve me.

7 Fill. Empty. Repeat. Urinate in planter.


Not bad.  Which reminds me I still need to go out and catch me a hobo for tomorrow.   I'm feeling rather generous this year though.  Perhaps President Smelt will pardon him.

8 @5
lol.   I like the canned cranberry sauce.  I think it's unfairly maligned.  Great on sandwiches! 

9 Recipe Note:

Step (2) May take several days.

10 2) Wait for wife to serve blow me.


fify

_{tee hee}

11 roast washed beets in an oven. peel, cube, toss with vinegar and olive oil. add some salt, ground black pepper and cumin. gorge.

12 2) Wait for wife to serve me.

Posted by: logprof at November 24, 2010 12:25 PM (BP6Z1)

Exactly.

Wait I don't have a wife.  Whoops.

13

Divorcee' Beans:

--can of beans

--pinch of salt

Open the can of beans.  Put in the salt.  Mix.  Heat in microwave. 

14 here's my recipe for a yummy [non-healthy in spirit of the day] appetizer.   Brie en Croute with Dried Cranberries & Pecans

Ingredients

1/2 package Puff Pastry sheets (17 oz) (you can make your own -but why??-go watch the Cowgirls!)
1 egg
1 tablespoon water
1/3 cup dried cranberries*
1/3 cup chopped pecans
1/4 cup honey
1 round (13.2 oz) round Brie cheese
crackers of choice and/or assorted fruits

Directions

1. Thaw the pastry sheets at room temperature for 40 mins or until you can easily handle it. Heat oven to 400 degrees. Beat the egg and water in a small bowl.

2. On a lightly floured surface,unfold the pastry sheet. Roll it into a 14-inch square. Stir the cranberries, pecans, honey in a small bowl. Spread this mixture into the center of the pasty square. Place the brie on top of the mixture. Brush the edges of the mixture with the egg mixture.Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture.

3. Brush the pastry with the egg mixture. You can add the remaining pasty scraps for decoration on top. Or not!

4. Bake for 20-25 mins or until it appears to be deep golden brown. Let stand for 45 mins to one hour. Serve with crackers and other assorted fruits, ie, pears, apples, grapes

* you can use cherries as well. Being Thanksgiving I prefer cranberries. If you go with cherries, to soften them, mix them with 1/2 cup hot water and let them soak for a minute or so. Drain and pat them dry. If you go with the dried cranberries, I suggest soaking them in Grand Marnier if you have it. It's a wonderful addition!

Enjoy!

15

1: Get carrot

2: Peel carrot

3: Eat carrot

30 Second Meals with Abby Adams

16 1 large squash.
Cut a quarter-sized hole in the side of the squash.
Slather in butter and microwave until warm.
Enjoy.

17 You're using these words like "chop" and "cook." No comprende.

18

Corn pudding!

1 small can creamed corn

1 small can whole kernel corn, drained

1/2 c. sugar mixed with 2 T flour

3 eggs beaten

1 c whipping cream

1/2 c milk

Mix well. Put in buttered casserole dish. Sprinkle with nutmed and butter. Bake at 350 for 40 minutes.

 

We usually add more corn than called for.

19

Divorcee' Soda:

--can of soda

--bag of potato chips

Open chips.  Place a handful in a bowl.  Open soda.  Pour over ice in a tall glass.  Enjoy!

20 We aren't having them this year, but an old family favorite was creamed onions.  Mom always used the jarred small onions.  (I've since made with fresh pioriline (?) onions and, frankly, it's not worth the effort.)  Basically, you just make a white sauce - roux, milk/cream, salt and pepper, and then add in the onions. 


I am always curious about regional variations on stuffing/dressing.  I asked the Utahns, but they kind of stared at me blankly.  Maybe there isn't a regional version here. 

21 There will be a little cook related discussion on the ONT tonight.

22 i'm sorry but that recipe has nothing to do with thanksgiving and is unAmerican

23 2 Oz's Canadian Club

6 Oz's Eggnog, lite.

Touch of Nutmeg.

Holidays!!

24 My favorite recipe for beef terriaki

1/2 Cup SOY Sauce
1/2 Cup Canola oil
4 Tablespoons WHITE Wine
2 Teaspoons SUGAR
1 Teaspoon GROUND Ginger
1/2 Teaspoon Garlic Powder

Mix all of the above in a seal-able container.

Cut up a 2 pound eye of the round roast into 1" portions.

Place beef strips into the container with the above ingredients. Shake and marinate in the refer for at least 4 hours.

Drain the liquid from the container and retain in seal-able container.

Brown the beef in large skillet. Try not to eat too much of it while browning as it will smell so good while cooking.

In the seal-able container add 3 Tablespoons Cornstarch to retained liquid.

Seal container and shake vigorously. Add to skillet with browned beef. Cook covered for ten minutes.

Uncover and cook while stirring until sauce thickens.

Serve over rice.

25 Just heard about this on Rome's show:

Yemen blames hot bikini girls for Asiad [sic] beach volleyball defeat

26

Divorcee' Pudding:

--cup of Jell-O pudding

--banana

Peel banana, eat.  Open pudding, eat or put in balls.  If you put your balls in it, don't eat it.  Enjoy!

27

My Thankgiving Eve recipe is....

Order a pizza. 

28 Open the can of beans.  Put in the salt.  Mix.  Heat in microwave. Place can beans over lit can of sterno

Remember you lost the microwave in the settlement.

29 161 large squash.

An outstanding variant on that is slice butternut or acorn squash in half, remove seeds, plop in butter and a large sprig of fresh rosemary, wrap in saran, and nuke. 


I don't miss Cali, but I sure do miss my mega-huge rosemary plants. 

30

I should post my mom's stuffing recipe...but it would take about 5 minutes to type all the ingredients...including "3 lbs ground chuck".

Serious stuffing, man.

31

MamaAJ, a woman who likes some sweet sweet corn.

32 @14
That sounds nummy, lacey!

33

The only T-Day recipe that counts:

1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice. Fill glass with tomato juice 1 dash celery salt 1 dash ground black pepper 1 dash Tabasco sauce 2-4 dashes Worcestershire sauce 1/8 tsp. horseradish (pure, never creamed) Dash of lemon or lime juice Garnish with celery stalk

 

 

34 23 2 Oz's Canadian Club

6 Oz's Eggnog, lite.

Touch of Nutmeg.

Holidays!!
Posted by: Kemp at November 24, 2010 12:30 PM (JpFM9)   <Cheers

35 Recipe for "Turkey Surprise" courtesy of MST3K:

Cook turkey at 200 degrees for one hour.
Let Stand.
Then rub it with a turtle.

36 1. Place popcorn bag in microwave.
2. Set to HI for 5 minutes
3. Call 911 as microwave catches fire since you forgot to remove the plastic overwrap.
4. Hit on female firefighter amid the smoldering ashes of what was your dwelling

37 The only turkey I want is my naked husband wrapped in bacon.

Yum.

Unfortunately for him, I only eat the bacon.  The 'turkey' part is really just a ploy to get him to serve me dinner in bed

38

Divorcee' Party Platter:

--bag of Fritos

Place bag of Fritos contents on plate.  Watch TV.  Enjoy!

39 Made one of those pie inside a cake monstrosities a few weeks ago and it was actually very good  Pecan pie inside one cake and blackberry pie inside another, all stacked up with a ton of chocolate icing.  Made thin pies with 1/3rd normal filling volume and used half a box of yellow cake mix for each layer.

40 Is that why people say I'm corny??

41 6 Oz's Eggnog, lite.

Touch of Nutmeg.

Holidays!!
Posted by: Kemp at November 24, 2010 12:30 PM (JpFM9) 

Now that is something I truly miss about this time of the year since my heart attack. Egg Nog. 

42 27
My Thankgiving Eve recipe is....
Order a pizza.
Posted by: Delta Smelt at November 24, 2010 12:31 PM (AZWim)

Ours is going to be ...
Pick up buffalo wings & beverages
Harangue son and future daughter-in-law to bring
a green bean casserole to my in-laws' house tomorrow.

Seriously, I do have some recipes, but they're at home. I will post them later today.

43 Butterscotch Cake

1 lb of butter
1 fifth of Scotch

(butter optional)

44 open can of cranberry sauce at both ends, push.

45 Y'know what strikes me about the majority of recipes volunteered here thus far?

Their simplicity: principle of least action and all that. Yet the thought and planning that lies behind each one is of extraordinarily high quality.

Truly, one must study and serve as an apprentice for many years before one is entitled to be addressed as "moron".

46 Hmm, the other corn recipes on this page I'm looking at are interesting. Corn casserole made with cornbread mix, eggs, grated cheese and pimientos. That'd fill you up.

47 Cranberry surprise Drink wine. Remove cranberry sauce from can. Drink wine. Get humongous carving knife. Drink wine. Start slicing cranberry cylinder with humongous carving knife. Stab hand, bleed copiously. Place cranberry slices in bowl. Surprise!

48 Green bean salad (cooked green beans with with onions, vinegar, and bacon).

1-1/2 pounds fresh green beans, trimmed6 bacon strips, diced1 medium onion, chopped2 tablespoons cider vinegar1/4 teaspoon salt1/8 teaspoon pepper

49

Now that is something I truly miss about this time of the year since my heart attack. Egg Nog. 

I bought some Silk soy nog and it wasn't bad. Their pumpkin spice soy milk was really yummy.

50

I like the canned cranberry sauce.

There's a dispute about service it, though. Do you spoon it off the dish or cut slices off the ends?

open can of cranberry sauce at both ends, push.

I've learned the best way is to puncture the bottom and blow through the hole. (Anyone who breaks the vacuum with a knife around the edge is a rookie who should stick to turkeys and pies.)

51 Posted by: Y-not at November 24, 2010 12:24 PM (6qcf

That's a classic. But if you want to get even the pickiest snot-nosed little brat to eat cauliflower, just use ketchup instead of mustard.

52 48 That should be...

1-1/2 pounds fresh green beans, trimmed
6 bacon strips, diced
1 medium onion, chopped
2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

53 Just don't start talking about leftovers. Nothing worse than that leftover turkey smell emanating from the fridge. Who put rotting corpse ass in the fridge? Oh it's you, turkey. Fuck you! 

54

Divorcee' Pudding:

I'm sending a theme in your comments here.

 

That sounds nummy

It is! And so easy despite the verbose instructions. I love brie in any way, shape, or form.

55 Johnny LaRue has some recipes for these recessionary times.

56

Take one heavily frosted and sticky green bud. 

Place in Bowl of glass pipe or bong. 

Apply flame. 

Inhale.

Exhale.

 - now you are ready.

57

You know what I like on Thanksgiving? Scotch.

Scotchy. Scotch. Scotch. Down into my belly.

58  - now you are ready.

Yes, in about 30 minutes you're ready for a run to the local Quik-Stop to get Table Talk Pies ("They're baked, not fried"). 

And don't ask me how I know that. 

Now get off my lawn!

59

"I love brie in any way, shape, or form."

There's a lot of shapes I wouldn't eat.

60 So regional variants on stuffing/dressing anyone?    I am always fascinated by the oyster ones.  'Never had them.  They sound horrible, but they must be good or people wouldn't go to the trouble/expense. 

My mom used hamburger and apples (and other things) with a Pepperidge Farm bag base.  I switched to sausage and added chestnuts, which I used to make Mr Y-not peel by hand, poor soul. 

He's happy that the turducken comes with the stuffing already in it. 

61 An outrageously bad dish that was served in my family, but not to me, involved my grandmother's recipe for baked beans.
Something like six cups of water are combined with one pound of navy beans and a teaspoon of salt in a pot. This is then brought to a rolling boil for about three minutes, then simmered for an hour and covered to sit over night. The next day, note the amount of water in the pot, pour the hydrated beans and water into a colander and then rinse the beans thoroughly. Return the beans to the pot and add water to return it to the level it attained overnight. Add a bunch of other ingredients and spices and bake in an oven for four hours or more until done.
My ex-sister-in-law followed everything described above except she didn't replace the water before adding the other ingredients and baking the beans. My brother told me the beans tasted pretty much as they should, but they were hard.as.a.rock.

62

I will reiterate my old family recipe for Baked Thanksgivin' Possom.

1. Git yersef a fresh kilt possom, preferrably not roadkill (crushed bones a pain to deal with).

2. Git yerself a fresh, clean, green, and  planed white oak plank about 12"X16".

3. Skin and gut that there possom. You kin leave the head on or chop 'er off, yer choice.

4.Preheat yer oven to 350 degrees F. or thereabouts (it ain't critical or nuthin")

5. Put yer possom on the white oak plank and slide er in yer preheated oven.

6. Bake that possom until golden brown and the stink has let up a tad. You can use the time to get yer side dishes ready.

7. When that thar possom is done, pull er out and rake the possom off in the trash can.

8. Serve the plank.

Bon Appetit!

63 Pick it. Shuck it. Cook it.  We call it "maize".

64

^{My mom used hamburger and apples (and other things) with a Pepperidge Farm bag base.  I switched to sausage and added chestnuts, which I used to make Mr Y-not peel by hand, poor soul.} 

Try Pancetta with the Apples (and Sausage).

  It works extremely well.  Just make sure you don't use a 'Spice pak' as the pre-mixed spices will have a lot of the Salt that the pancetta is bringing to the party. 

Best to use fresh spices.

65 @62
lol.


I liked everything we'd have, even the horrible cheapo black olives.  But I was never crazy about the pies -- mince (ugh!), pumpkin (meh, but ok with lots o Cool-Whip), and occasional apple (meh).  I think I'm on the only gal on the planet who doesn't really go for apple pie.  I like cherry, berry, and peach. 

Mom was not much of a baker. 

66 Here's a simple one from Paula Deen, I snapped up, yesterday.

Oven Fried Potato Wedges.

Dunno', if mayonnaise (eggs) fits with veggies, though.

67 Try Pancetta with the Apples (and Sausage).

Mmmm... sounds good.  Love pancetta. 

68

I took a vacation day today to cook. So far, the rolls, real cranberry sauce and dry ingredients for cornbread dressing are done. Next: a pumpkin pie, from a real pumpkin I killed myself, then cleaning veggies and putting on a stockpot. Tomorrow, everything gets assembled and cooked, and I carp about how I need an extra oven, even if it's just for one day a year.

 

 

 

69 Who's having a big crowd over for dinner tomorrow (or today, if you're cool like us)? 

70

  I think I'm on the only gal on the planet who doesn't really go for apple pie.  I like cherry, berry, and peach. 

 Will Folks only eats one kind of Pie, thank you.

Sacred Honour compels me to leave it at that.

It's Hair pie.  Sweet, Sweet, Hair pie. 

The Sikhs make a mean Hair pie. 

71 Potato Surprise -

1 bag regular potato chips
1 bag BBQ potato chips
1 bag sour cream and onion potato chips

Empty contents of all three bags into large paper grocery sack.  Shake well.  Serve with beer.

72 So do you think ace got back to Endor for the big day safely?  What's the security screening for intergalactic travels like these days? 

73 Assuming you gluttons don't eat all the turkey, here's what you can do with the leftovers (ripped off and modified from one of the Silver Palate cookbooks):

Creamy Chicken Turkey and Jalapeno Nachos from Silver Palate 1 boneless skinless chicken breasts, poached and diced left over turkey 12 ounces cream cheese, room temperature 2 jalapenos, seeded and minced 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1 1/2 cups monterey jack cheese, grated salt & freshly ground black pepper 6 pita bread, cut 6 pita bread, separated into rounds
preheat oven to 375 degrees.combine the chicken turkey, cream cheese, jalapeno peppers, garlic, cumin, chili powder, and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper.spread each pita round with a generous amount of the filling. Place on cookie sheets and bake until puffed and bubbling, 5 - 7 minutes. Immediately cut into wedges and serve in a napkin-lined basket.This makes a good dip cold.
 

74

They sound horrible

that's because it is. my Mom makes it for my Dad. he's the only one that will eat it.

75

"Mmmm... sounds good.  Love pancetta."

I had to google that. Never heard of it.  Looks like a jelly roll made out of meat.  

76

Worst Thanksgiving dish ever: Turkey in which the cook hadn't removed giblet packet.  Second worst: Pumpkin pie made with frozen pie shell, in which cook had poured filling without taking out that little disk of waxed paper. At least everyone got to share that one.

Next worst and my own fault: I made a sweet potato pie and forgot to put any sugar in it (the recipe required like two cups). Which made it more potato-ey than sweet. He married me anyway.

77 Some of the most fun we ever had for T-days was when I was in grad school and we'd have a pot luck with the various foreign students who were without anything to do for the holidays.  Had a really fun Swiss red wine one year. 

Maybe next year once we're settled we can adopt some of the foreign kids from our local university. 

78

Time to combine recipes from earlier in the thread!

Take one heavily frosted divorcee' ...

79 Bag of chips
dip.

80 44 open can of cranberry sauce at both ends, push.
___________

These days, they make the cans with rounded bottoms so they stack better. But now there's no place for the can opener to get a grip.

Just one of my pet peeves. Shoving cranberry sauce out of a can was much easer when you could open both ends: open end one, punch a small hole in bottom, and blow in hole.

81 As an alternative to cooking your possom for Thanksgivin' dinner, perhaps you would rather treat her to a pedicure.

82 So regional variants on stuffing/dressing anyone?    I am always fascinated by the oyster ones.  'Never had them.  They sound horrible, but they must be good or people wouldn't go to the trouble/expense. 

When my dad was alive, Mom had to make two different kinds of stuffing - the large cavity was for regular bread stuffing (for which I would tear up two loaves of soft, white bread - one of my favorite chores as a kid), and the smaller cavity was for oyster stuffing.  My dad was the only one who would eat it.  To me, it smelled like cat food. 

83

I am alone again for Thanksgiving (the joys of being a graduate student six hours from my closest kin, and no reliable vehicle to boot). Personally I find commercially made pies too expensive for the rather ersatz result and am not up to making one myself, so I am going to try Indian Pudding this year.

http://tinyurl.com/2a67dbz

84 Safety tip for Turkey Day:

Turn on the oven.

85

#80: These days, they make the cans with rounded bottoms so they stack better. But now there's no place for the can opener to get a grip.

I know. I wasn't kidding when I said it takes skill.

86

Worst Thanksgiving dish day ever-

My Mom having surgery one year and we wanted to be close to the hospital so we ate next door....at a Shoney's. If I recall, we all just ate pie as that was the only thing that looked safe.

87 @73 Assuming you gluttons don't eat all the turkey, here's what you can do with the leftovers


Sounds interesting.

Our standby is turkey with leeks.

Saute sliced garlic with sliced leeks... I like to do it until the leeks brown.  Toss in shredded turkey meat (dark is best).  Toss in heavy cream (I bet you could substitute low fat sour cream or Greek yogurt mixed with non-fat milk; I haven't made this since our diets last year), salt, pepper, fresh parsley.  Cook on stove a couple of minutes.  Enjoy! 

88

Oh! and if you have to run water on your bird to thaw him out, use cold water.

(That's an important detail.)

89

 Looks like a jelly roll made out of meat. 

Nice. 

More like Italian Bacon...but I see your point.  It is an awesome way to add tasy fat to recipes that need it.  Like Stuffing.

90 86

Worst Thanksgiving dish day ever-

--

Ours was the year my mom "came down with" brain cancer.  She was in the hospice comatose.  I really can't remember the dinner... I think my sister (who is a shrew) might have cooked it (or we cooked it together at her house) as I vaguely recall arguing with her about cleaning up neurotically as I was trying to make the stuffing and bird.  She's one of those folks who's paranoid about food poisoning.  Also, we had trouble traveling.  

We do not travel over the holidays if we can avoid it. 

91 20 I am always curious about regional variations on stuffing/dressing. I asked the Utahns, but they kind of stared at me blankly. Maybe there isn't a regional version here.
_____________

Stove Top

92 sacredcompulsionsockOFF!

93 I baste my turkey in a theragen derivative.  Really calms the room down, especially that bitch ex-wife of mine that Joanna insists on dragging by every Thanksgiving.  The looks on their faces when I tell them their turkey's been soaked in Klingon nerve gas would be more hilarious if they weren't so blissed out by that time, but the stuff does make it easier to kick them out of my fucking house after the meal.

94

Who wants more Breast Meat?

95 My first year cooking the turkey was kind of funny.  Our first apartment was horrible and the stove and oven were tiny.  Somehow we found a really small turkey.  Mr Y-not is afraid of the sight of raw poultry, so I prepped the bird, etc. 

Cooked it up -- browned really nicely.  Go to carve it... and wonder what the heck happened to the breast meat.  I literally thoguht I had somehow bought a no-white-meat bird!  Turned out I had cooked the damned thing upside down and was trying to carve the back! 

96 Bourbon-Molasses Sweet Potato Casserole. That's the only vegetarian dish I do for Thanksgiving. Have to look up the recipe when I get home.

97 Maddog,, How's your deer season going ?
We've had an exceptional one for us . 4 bucks (2 eights , 1 six , 1four ) and two does . Even though our season has another 40 days to run I'm about through , unless I see a real hog . Probably hunt small game from now on .Munchin' venison jerky as I write .
Jerky recipe :
equal parts soy sauce and Worcestershire
garlic and onion powder to taste
brown sugar to taste
 salt  to taste
coarse black pepper to taste
gonna' add some Sriracha to the marinade next time
Marinade from 1 to 24 hrs then dry in oven until bendy like a willow branch probably take 8 to 12 hrs.

98

I'm disappointed we're nearly 90 comments in and someone hasn't mentioned Giada's lady funbags.

For shame, morons!

99 Recipe for Pie 1. Go to Wal-Mart. 2. Buy pie. Serves one.

100

Posted by: Giadda deLaurentis

Oh there she is!

101

Stove Top

Posted by: Anachronda lived in Utah for 20 years

Really?  With all those Mormon wives I would haven thought that dressing/stuffing would be a point of pride, home-made bread etc. 

Hmmmm....

102 68
Next: a pumpkin pie, from a real pumpkin I killed myself ...
Posted by: Auspex at November 24, 2010 12:56 PM (ZsY94)

Did it let out its hideous death cry as you killed it? Man, I can't stand it when that happens ...

103

Posted by: awkward davies at November 24, 2010 01:09 PM (YCW1b)

The modern gun season is a week old here. So far my Son has killed a small buck and a doe. I shot a doe last week. I will be back in the woods next week, looking for horns. The rut had not really fired up here as of last week, I'm hoping it is going full blast this week.

Looks like you and yours are doing pretty well. Congrats.

104 103 Really? With all those Mormon wives I would haven thought that dressing/stuffing would be a point of pride, home-made bread etc.
__________

Well, to be fair, I come from a family of antisocial Army brats raised on dehydrated Army pork chops and chili con carne...

105

Below is a recipe for Pumpkin Spice Bars a family member brought to Thanksgiving last year.  They were a big hit, especially among the kids who inhaled them.  I'm making them today.

 PUMPKIN SPICE BARS

2 cups sugar or 1 cup Splenda/sugar blend (sold in baking aisle with other sweeteners)

 

½ cup oil (I use canola)

1 15-oz can pumpkin (not pumpkin pie filling)

4 eggs

 

2 cups Bisquick

 

2 t cinnamon*  

  

Preheat oven to 350F. Grease a half-sheet baking pan, which is 12x18x1. (Or use a 15 ½ x 10 ½ x 1-in pan.)

 

Combine first four ingredients; beat for 1 min. Stir in dry ingredients until combined. Pour batter into greased pan; spread gently with spatula to reach into corners.

 

Bake 25-30 min or until done. Cool very thoroughly before cutting into 1x2-in bars.

 

 *the author of this recipe said she uses more cinnamon than indicated and throws in "secret ingredients" which she wouldn't name.  I plan to add in spices I use in another pumpkin bread recipe, ie nutmeg, pumpkin pie spice, allspice, etc.

106

My essence, Bam!. How do you like that? Bam! Bam!!!

It doesn't matter what your cooking just add some pizzazz with some of my zest... Bam! And some of my essence. Bam! Bam!

Poor me a bloody mary. Bam!!

Bam!

107 Thanks maddog and good luck .
The rut down here ( South Carolina )is in it's second iteration and is not a very well defined period. Does are bred from Sept. until Jan .

108

Whew. Sitting down to take a break. So far I've made a pumpkin pie with a cheesecake bottom, sliced and cooked 8 sweet onions for sweet onion pudding, made 3 cake pans of cornbread for the dressing, prepared the filling for the stuffed mushrooms, put the sweetpotatoes in to bake so they can be peeled for the sweet potato cassarole, got the turkey into cold water since I think it's too frozen. Later, I'll stuff the mushrooms and make the sweet potatoes for baking tomorrow.She has more pie. Sister can peel the potatoes for mashed. I also need to review the turkey recipe because someone wanted an orange glaze.

This would all be easier if I hadn't wrenched my back this morning. I do love holiday cooking but hate cooking the rest of the year. Weird, huh?

109

The rut had not really fired up here as of last week, I'm hoping it is going full blast this week.

We are in the cool down from the first rut, right now...it is also 1 degree out.

4 more days of Rifle Season...then it's back to the treestand.

110 Posted by: Giadda deLaurentis at November 24, 2010 01:08 PM

Don't be such a tease - at least post a pic.

111

I also need to review the turkey recipe because someone wanted an orange glaze.

Stand Back, I'll take care of it!

112

Weird, huh?

No.

One day > 364

Makes sense to me!

And we always make stuffed mushrooms as well.

113 91-We are having a small thanksgiving this year-our family, and some of my husband's relatives who live in the area we moved into. Previously, the largest crowd I cooked for (solo) was 60. Four turkeys, three hams, thirty pounds of potatoes, and piles of corn bread dressing-cornbread, onions, celery, sage and turkey drippin's. Plus about twenty pies of several varieties. We tend to adopt singles and Marines wherever we go, but this move has been way too rough-plus, no Marines, just Air Force. I hope next year we can find some to feed. Best dish ever-my sweet potatoes (see Headlines thread for recipe) Worst dish ever-the sweet gal who brought green bean casserole covered in velveeta and cheddar cheese. I'd like to say it was a good idea, but I'd be lying.

114

#114

I can take care of that for him as some as I finish my smoke.

115 Worst Thanksgiving. Sitting in the hospital with my dying dad while the rest of the family ate dinner together and my husband stayed in dc to work. Then they forgot to put a plate aside for me--not that I was hungry but just because...Sometimes you have an impression of your family that isn't so. I think my dad was the only one who was at all selfless.

116

Giada farked John Mayer, therefore she should be rinsed well in Clorox before using. Ugh.

My husband thinks Sandra Lee, the "Semi-Homemade" skinny hyper woman on Food Network, is a lush. She does always include a "cocktail time" recipe.

 

117

Giada farked John Mayer

Horrible, horrible rumor. _{I hope.}

118 114

I also need to review the turkey recipe because someone wanted an orange glaze.

Stand Back, I'll take care of it!

Posted by: Charlie Christ at November 24, 2010 01:18 PM (L0cap)

Ha Ha. But then the turkey will taste like rino!

119 119-yeah, we noticed she seems to get really excited about her "cocktails." And she is way too skinny to be eating the food she cooks. I think she drinks dinner.

120

Thanksgiving dip for Morons.

1 large brick of Velveeta cheese.

1 large pack of meat.

1 large jar of salsa.

melt the cheese, cook the meat, add salsa......... mix.

serve with chips and beer, watch football..........

121 The only thing you need to do with the Turkey.

Cut a stick of butter into 1/4 inch slices - then freeze.
Cut slits in the turkey skin and stuff the frozen slices under the skin.  Poke the turkey breast with a knife and stuff some slices into the meat.  Poke each of 4 limes a bunch of times with a knife and throw them into the turkey cavity.  Cover beast with a tent of aluminum foil and cook as normal.
You don't need to do anything else.

122

Green bean casserole: Triple threat.

1. Smells like dog puke.

2. Looks like dog puke.

3. Tastes like dog puke.

123

Ha Ha. But then the turkey will taste like rino!

Posted by: dagny at November 24, 2010 01:24 PM (2GOHX)

A bearded rino even. 

124 97 Bourbon-Molasses Sweet Potato Casserole.

I bet that's good. 

125

Green bean casserole: Triple threat.

Ditto. That shit is nasty. Always running and looks like snot. I get ill when I see it on the table.

126 Recipe for Thanksgiving dinner:

1 hobo outfit
1 cup of dirt
1 pint of Valu-rite
1 bus ticket
1 homeless shelter

Serve.

127

Cut slits in the turkey skin and stuff the frozen slices under the skin.  Poke the turkey breast with a knife and stuff some slices into the meat. 

YIKES! 

No...I implore you, NOOOOO!!!!!

Seperate the skin using your hand, rub with room temp. butter.

 NEVER cut into the meat of a bird before cooking.  Never, ever. 

This is to keep contamination risks down as well as to ensure a moist and tender bird. 

If you don't wet brine your bird, dry brine it for an hour and a half and then rinse in cold water.

128 Previously, the largest crowd I cooked for (solo) was 60.

Whoa!  I nominate you as official caterer to the Moronpalooza... if we ever have it! 

129 Giada farked John Mayer

That's just an ugly rumor. Here's a delightful image to purge that thought.

130 Best dish ever-my sweet potatoes (see Headlines thread for recipe)

I'm making that now... except I decided to add a layer of fresh chopped cranberries in a little squeeze of orange juice (between the potato and the butter-pecan-brown sugar layers). 

131 I grew up hating traditional Thanksgiving foods, and therefore disliking the holiday (plus my birthday was always 4-7 days later, so I felt I was having icky food for my birthday as well).  Now that I make my own, I make fresh cranberry sauce (real berries, orange, apple, etc.) instead of canned, ditch the stuffing, brine the turkey, try various sweet potato recipes each year (this year I'm trying one with maple syrup, olive oil, and shallots) and substitute apple pie (my husband's just as happy with store-bought as he is with homemade, so I don't even bother anymore) for pumpkin (yes, I've tried pumpkin cheesecake and other variants - I just don't like pumpkin).  Oh, also make corn pudding and oven-roasted vegetables (1 can baby corn, 2-3 red peppers cut in squares, baby carrots sliced in half, baby bella mushrooms halved, sprinkle with salt, pepper, olive oil, toss, and bake at 425 until tender.  Add green veggies according to taste - I often add asparagus halfway through).

To start the feast:  kids read Lincoln's original Thanksgiving Day proclamation, giving thanks to God.

132 My son wouldn't think it was Thanksgiving without his favorite dish.  Very easy to make.

CREAMED CORN with BACON

1 small onion, finely chopped
1 tbsp. butter
4 cups frozen corn, thawed
1 cup heavy whipping cream
1/4 c. chicken broth
1/2 to 1 pkg bacon, cooked & crumbled
1/4 tsp. pepper
1 tbsp. dried parsley

In large skillet, saute onion in butter for 3 min.  Add corn, saute 1-2 minutes until onion and corn are tender.  Stir in cream broth, bacon and pepper.  Cook & stir 5-7 minutes until slightly thickened.  Stir in parsley. 

133 55
Johnny LaRue has some recipes for these recessionary times.
Posted by: Waterhouse at November 24, 2010 12:45 PM (5iNtI)
Planes, Trains and Automobiles
Best Thanksgiving movie ever!

To be fair, though, I'm not aware of any other Thanksgiving movies ...

... anyway, I love John Candy and this is one of his better roles.

134 CREAMED CORN with BACON

Mmmm... sounds good. 

135 Atypical? Non-traditional.

Betty Crocker Brownie mix.
1/8oz California Sensimilla.
1 cube of butter.
4 cups water.

Boil medicinal weed in a covered small saucepan for 20 minutes. Immediately strain porridge into a heat resistant glass measuring receptacle and add butter cube. Microwave contents to quickly melt butter. Remove from microwave and carefully whisk contents then place in refrigerator/freezer.

Pry chilled butter from receptacle.

Follow brownie recipe directions and use the special AoSHQ hobobutter™ in place of the store bought dreck.

Children under 12 should only consume half of an adult sized dose portion.

Enjoy!

136 Previously, the largest crowd I cooked for (solo) was 60.

Whoa!  I nominate you as official caterer to the Moronpalooza... if we ever have it! 

Posted by: Y-not at November 24, 2010 01:31 PM (6qcf

LOL, I once cooked for that many but it involved throwing a hog on a big cooker.

137 Well ...

I have been banned from bringing anything to the Family Thanksgiving - that isn't store bought - after attempting Orange Chili Ice Cream at my sil house.

Now, in my defense, the only reason we tried it at her house was that she swore she had a working ice cream maker ... not.

Bringing pie (fancy store bought) to my sister's house for ham dinner.

Well wishes to everyone far and near ...

138 Man, this turducken is roasting up really nice and getting a great brown.  Lots of pan drippings... should be killer from all that duck in there, but I just realized that my special skimmer-measuring cup broke last year.  'Guess I'll have to try the trick of putting the drippings in the freezer to try to get the fat solidified on the top. 

Anyone have good tricks for getting the fat out of the drippings before making your gravy? 

139
Nothing says holidays like Gazpacho Margueritas.

140

^{Posted by: 13times at November 24, 2010 01:39 PM (h6XiD)}

the THC won't be extracted through boiling in water.

Better to slowly steep in butter for a few hours then strain the organic matter out.

The resulting butter will be much more potent.

 

141 @144
rosebud

142 heh

143

LOL, I once cooked for that many but it involved throwing a hog on a big cooker.

Posted by: Vic at November 24, 2010 01:39 PM (e4sSD)

.............

now that you mention it..... once on the 4th of July i cooked for way more than that also....

it was a 170 lb hog. nothing but bones, a head, 2 empty beer kegs, and a few of my buddies left in the back yard the next morning........ good times.

144 here is an old American classic. http://www.whitecastle.com/food/recipes/view/7-white-castle-turkey-stuffing

145

Few people know this, but there is plenty of room to stuff the turkey thighs.

The outside skin pushes away, while still attached to the turkey, and is very elastic.

In our home we cook the regular stuffing in loaf pans because we don't want to stff the carcass cavity, which used to hold the turkey's organs and is a bad place for bacteria to grow, especially if the bird is cook low and slow.

The stuffing that is pushed into the thighs is made from dried bread cubes, BACON, and fresh tarragon.

The bacon bastes the bird and the bacon stuffing is rich but, since there is less of it than the regular stuffing, smaller portions are possible.

146 I never have to worry about IF I'll be stuffed, rather WHO will be stuffing me.....

147

pickled eggs.

6 hard boiled eggs

1 can of beets. store bought or if you can your own even better

1/4-1/3 a cup of vinneger.

 

148 You left out an ingredient. Should the hobo be roasted or boiled?

149 Easy side dish. Heat skillet or wok. Olive oil to coat bottom of pan. Add lots of garlic and stir til lightly browned. Add fresh green beans, especially good with thin french green beans, and stir fry til lightly browned on one side.Will still be underdone. Pour in about 1/2 cup chicken broth,cover and steam til done.You can actually take it off the burner at this point and it will be perfect when the turkey is ready.Add bacon bits at end if desired. Don't overcook. Much better than canned green bean mushy casserole.
Glaze: Melted butter,sweet and spicy mustard,orange marmalade or some kind of jelly,a little fruit juice,and tarragon.You can heat it a little bit to meld the ingredients but you can make lots of mistakes and still have a great glaze. Spread turkey with butter,salt and pepper and paprika and cook covered with tin foil until about 1/2 hour before it is done. Spread the glaze on the turkey and cook uncovered til done.

150 Aunt Heather's Special Pop Soda Don't Touch!!

Plastic bottle of diet Dr Pepper or other soda
rum

Pour two or three or four ounces of soda into plastic tumbler for niece/nephew. Add rum to fill. Recap, relax.

151 heres an idea.........  how about just plain old green beans cooked with a chunk of ham in them.

152 Worst Thanksgiving (S)  when I was married.. every single year I had to suffer through those idiots.

I have been grateful every year since.
Now.. my mothers house.. who is an awesome cook... we are always stuffed and happy.

153 Nothing says holidays like Gazpacho Margueritas.

Tomorrow IS Gazpacho Soup Day.

154 128
Green bean casserole: Triple threat.
Ditto. That shit is nasty. Always running and looks like snot. I get ill when I see it on the table.
Posted by: lethargic laceyunderalls at November 24, 2010 01:29 PM (pLTLS)

Hey, I didn't ask for it to be part of the meal! The in-laws are its fans, not me.

155 Dave Thomas did a scones recipe bit on SCTV too, but I can't find it on YouTube. He played some Scottish dude. Suffice it to say the recipe involved a dram or two ... "and one for the chef, I always say".

156 Dirt Stupid Beer Bread. 3 c. self-rising flour 1/3 c sugar 1 12oz bottle beer 1/4 c (4 Tbsp) butter Preheat oven to 350. Grease a loaf pan. Combine flour and sugar--add beer. Mix thoroughly but not overmuch. Scrape/pour into loaf pan. Bake 45 minutes. Meanwhile melt butter. Pour over beer bread at the 45 minute mark then bake 15 minutes longer. It's faster to make than to tell. I use a dark lager.

157 Squirrel Stew:

Ingredients:

One high-powered pellet rifle
Ten tree rats
Sharp knife
White flour
Cooking oil
Assorted veggies
Assorted seasonings

Instructions:

Apply high-powered pellet rifle to tree rats

Apply sharp knife to spine of tree rats, pull skin away. (If tail does not shed away, cut it off) Cut off heads (of rats!) Gut rats and discard innards. (Note: The squirrel will shed it's skin much easier if you perform the procedure on a fresh kill.) Thoroughly wash skinned, decapitated and gutted carcass. Coat in white flour and seasoning and fry as you would chicken. Toss crispy squirrel into pot of water and veggies and simmer for 10-12 hours.

Voila! Squirrel stew.

As an added bonus you can make squirrel gravy which is an excellent companion to your black truffle and artichoke stuffing.

158 155 Aunt Heather's Special Pop Soda Don't Touch!!
Posted by: HeatherRadish at November 24, 2010 02:04 PM (4ucxv)

Call it "Special Medicine"; the medicinal aspect helps deter experimentation by the unwary ...

159 150

Few people know this, but there is plenty of room to stuff the turkey thighs.

---

That sounds interesting.  

I have to say, I do not worry about bacterial growth in the cavities, though.  I make my stuffing either the night before and stuff the bird just before roasting when both stuffing and bird are cool, or I make the stuffing (and stuff) just before roasting the bird. 

We've never had a problem. 

It's funny, on a lot of the cooking boards people get all worked up about things, such as using plastic boards instead of wood.  I use wood.  Plastic sucks.  And I'm not the neatest chef on the planet, but I guess I know how to clean things or something.  The only food poisoning I've ever had was from a frozen pizza a decade or so ago.

160 141 Man, this turducken is roasting up really nice and getting a great brown.  Lots of pan drippings... should be killer from all that duck in there, but I just realized that my special skimmer-measuring cup broke last year.  'Guess I'll have to try the trick of putting the drippings in the freezer to try to get the fat solidified on the top. 

Anyone have good tricks for getting the fat out of the drippings before making your gravy? 
Posted by: Y-not

Use white bread to soak up the fat.

161 A recent green bean dish I made. 

Sautee chanterelles and garlic.  Toss in haricot verts (the tender, small green beans) and some port or Pedro Ximenez sherry (the sherry that is very raisin-y, not the dry stuff).  Cover and "steam" a couple of minutes.  Serve with dry roasted nuts (hazelnuts are good) on top. 

162 Use white bread to soak up the fat.
Posted by: mpfs at November 24, 2010 02:19

Thx.

Turns out I'm kind of starting to fade from this damned cold, so I think I'll just save the pan drippings and make gravy tomorrow.  Fat will be easy to get off of the cold drippings.

Our bird is out of the oven and "resting."  This is the hardest part! 

163

Posted by: Y-not at November 24, 2010 02:21 PM (6qcf

Y-not.......... i love ya like a sister but dang it......  ya getting alittle crazy with the greenbeans.

164 Y-not.......... i love ya like a sister but dang it......  ya getting alittle crazy with the greenbeans

You should see what I can do with a pickle! 

heh

165 Collard  Greens

1.  Go up the road 4 miles to buy them from road side stand.
2.  Spend 30 minutes shootin' the breeze with the farmer who is twice your age, partially paralyzed from a stroke and can still work circles around you.....feel guilty and buy sugar cane and sweet potatoes too.
3.  Take collards home.
4.  Wash collards (easier to wash than turnip greens and WAY easier to clean than mustard greens)
5.  Remove thick, lower stems.
6.  Roll collards.
7.  Chop collards.
8.  Heat in large pot
      1 cup water
      1 teaspoon sugar (optional)
      1 teaspoon salt
      1/2 teaspoon pepper
      Salt pork, bacon, smoked turkey neck, ham hock...whatever you have
9.  When boiling, dump in collards.
10.  Put on lid turn heat down.
11.  Cook until gray green (they're good then).

166 Call it "Special Medicine"; the medicinal aspect helps deter experimentation by the unwary ...

Also a good way to be accidentally ratted out by the 5 year-old with the cold. "Papa! Do you give kids medicine in pop like Aunt Hevver has?"

167 You should see what I can do with a pickle! 

heh

Posted by: Y-not at November 24, 2010 02:28 PM (6qcf

*L* Christmas dinner thing?

168 1 bag of cube turnips and parsnips
1 bag of cubed sweet potatoes
1 box of chicken broth
1 tbs of Herbs Provencal
3 tbs butter

--  all but butter in one pot, boil and simmer till veggies are soft
--  top with butter when done
--  you also put in a dish and bake till a crust forms after simmering.

simple

169 As for horrible dishes, here's one: Green-been casserole. Nothing like stringy green beans (over-cooked or under-cooked are best) served in snowman vomit topped with yummy fried onions. Deeee-LISH!

170 served in snowman vomit

Thank you for reminding me I was going to make snowman poop for the kids.

171 Oh, and nothing just makes a dish MORE delectable than turnips... mmmmmmmm-mmmmmmmm-mmmmmmm

172

Sugar Coated Pecans

I make these in large batches. They are simple to make and really good. The recipe is originally from Allrecipes. com

1 egg white 1 tablespoon water 1 pound pecan halves 1 cup white sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. Pour into large ziplock bag. In a separate bowl, mix together sugar, salt, and cinnamon. Pour into another ziplock bag. Add pecans to egg whites, shake to coat the nuts evenly. Remove the nuts, and add them to the sugar mixture in ziplock bag and shake until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

173 177 Oh, and nothing just makes a dish MORE delectable than turnips...

mmmmmmmm-mmmmmmmm-mmmmmmm

Posted by: catmman at November 24, 2010 02:40 PM (DTzwU)

and rootabaga's............ you gotta be real damn Southern to know what a rootabaga is.

174 Green Beans with Shallots, Apple Cider and Bacon

2 quarts water
1 1/2 tsp salt, divided
1 1/4 lb fresh green beans, trimmed
2 sliced applewood smoked bacon
1/2 c chopped shallot (about 4 medium shallots)
2 cloves garlic, minced
1/2 c apple cider
1/2 c chicken stock, unsalted
1 tbsp fresh parley
1/4 tsp black pepper

Combine water and salt, bring to a boil. Add beans and cook 8 min or until tender; drain. In a large skillet, cook bacon until crisp. Reserve 2 tbsp drippings. Add shallots and garlic to drippings and cook until tender. Add cider and stock and bring to a boil over med-high heat. Cook 2 minutes or until mixture has reduced to 2/3 cup.  Add beans and cook until heated through. Crumble bacon and sprinkle over beans with rest of ingredients.

175 180
and rootabaga's............ you gotta be real damn Southern to know what a rootabaga is.
Posted by: Racefan at November 24, 2010 02:49 PM (HZ3ke)

Not so fast! Scandihoovians in the Upper Midwest know damn well what rutabagas are. And, much as I love them, it's one of many dishes I haven't sprung on these East Coast pussies. Mom used to prepare them with ham - they were yummy with a little ham gravy splashed over them.

176 I'm trying to make the squash stuffing but I don't see the alcohol in the recipe.

177 but i have to say turnips and rootabaga's cook up real nice in Squirrel (treer rat) Stew.

178

Corn Bread Dressing

(there is no such thing as stuffing south of the Mason Dixon and it'd better have cornbread in it or what's the point)

1 each loaf very stale white and wheat bread
1 recipe cornbread (12 pieces)(All of the above can be leftover heals, toast etc that you've saved)
1/4 cup butter or oil
12  ribs celery, chopped (one whole stalk)
2 large (about 1 pound) onions, chopped2 teaspoons salt
2 1/2 teaspoon coarsely ground black pepper1 TBSP poultry seasoning1 teaspoon sage1 pint oysters (go 5 miles to the fish market up the road for those)1 cup chopped pecans (get Maxine's if she's in a good mood and has shelled a bunch otherwise Piggly Wiggly)
5 large boiled eggs, chopped fine
1 cup chopped giblets, bacon, turkey meat- whatever.2- 4 cup(s) chicken brothPan drippings
If you live in Statesboro, you can also add 2 cups cooked rice.

Directions

1.  Crumble and/or process breads to medium chunks-crumbs.
2.  Saute onions and celery in fat.
3.  Mix into bread mixture.
4.  Add seasonings and mix.
5.  Add other ingredients (oysters, nuts, eggs, giblets-- all are optional) and toss in bread mixture.
6.  Put in large baking dish.
7.  Now this is essential....Saturate the bejeebers out of it with chicken broth/pan drippings, it needs to be almost soupy.
8.  Mix lightly and bake for 45 minutes until heated through. 

Check for dryness while baking...add more chicken broth.  Ain't nuthin' worse than dry dressin'.

179 and rootabaga's............ you gotta be real damn Southern to know what a rootabaga is.

Cooked with brown sugar, real butter and bacon...
It'll make you slap your mama.

180

Posted by: ya2daup at November 24, 2010 02:56 PM (UzjcV)

well i stand corrected....... everything is better with ham gravy.... thanks.

181 Mandy P.'s Famous Butternut Squash Casserole

2 packages frozen butternut squash, thawed
1 1/2 cup sugar
2 eggs, lightly beaten
3/4 stick butter, melted
1/2 cup milk
1/2 tsp cinnamon
1/2 tsp nutmeg

Preheat your oven to 375 degrees F. Prepare a 2-quart casserole dish (I prefer the long, rectangle ones) by spraying the bottom and sides with cooking spray. Put squash in a large bowl. Add all the rest of the ingredients and beat until mixed well. Pour into the casserole dish and bake for 20 minutes or until the middle is set and doesn't jiggle. Take out of oven and add topping (below).

Topping:
1 cup crushed cornflakes
1 cup chopped walnuts or pecans
1 cup brown sugar
1 stick melted butter

Stir the dry ingredients together. Pour the butter evenly over the mixture and stir until well combined. Spread evenly over the top of the baked casserole and bake an additional 10 minutes.

I make this at every holiday and literally never have leftovers. It's delectable.

182 small world........ i figured that i would be the only Moron to know what a rootabaga was. the AoSHQ Morons know about everything...........

183 Cornbread stuffing /drool

184 Posted by: andycanuck at November 24, 2010 02:42 PM

Nice, I forgot it ended with a Scottish blues band.

185 ^{Mama's Sweet Potato Crunch_{4 pounds sweet potatoes (that you got from your collard guy)
2 large eggs, lightly beaten
1 cup evaporated milk
3 tablespoons unsalted butter
2 tablespoons packed dark brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon, ginger and nutmeg
1/4 cup soft butter
1/4 cup brown sugar
1/2 cup coarsely chopped pecans Directions}}1.  Boil potatoes, skin on, until fork tender.
2.  Cool, peel then mash.
3.  Beat eggs into milk.
4.  Add sugar, salt and spices.
5   Beat well.
6.  Pour into buttered baking dish.
7.  Mix together butter and brown sugar, then add nuts.
8.  Sprinkle over potatoes (make more if you think it looks skimpy)
9.  Bake at 350 for 30 minutes.

186

Posted by: EZB at November 24, 2010 02:59 PM (fa9yq)

Where the hell is the 2 cans of sage???

187

and rootabaga's............ you gotta be real damn Southern to know what a rootabaga is.

Posted by: Racefan at November 24, 2010 02:49 PM

---

I was going to say rutabagas, but you beat me to it.  I didn't realize they're considered Southern.  I grew up in MD but mom was from New England. 

Love 'em.


I want to love parsnips, but they're such a pain in the ass to prepare.  I've only made them a couple of times (tried roasting them) but they always seemed too tough. 

188 So anyhoo... we have had our meal. 

Turducken with cornbread stuffing --- this was shipped to us frozen; good, but I'd say my cornbread stuffing is better; meat turned out nicely and it made great pan drippings (which I'll use to make gravy tomorrow)

moki's sweet potato casserole with the addition of a layer of chopped fresh cranberries between the taters and the "streudel" pecan topping -- very good!

peas ('cause I was too sick/lazy to do more than that for a green)

gherkins (gotta' have sweet pickles)

canned cranberry sauce (plopped and sliced) -- 'cause I don't care what anyone says, I prefer it to the fancy stuff! 

Mr Y-not brought home a peach pie which means I'll make blackberry crumble tomorrow instead of today.


We were blessed with lovely sunny day instead of the blizzard they'd warned us about.  Better still, Mr Y-not's workplace closed today (anticipating said blizzard) so he got a free day off. 

Life is good (now that we're out of California!) 

189 <sup>Recipe: Hawaiian Bacon

Ingredients

 1 pound thick cut peppered bacon
 1 can sliced pineapple
 1/4 cup dark brown sugar

Directions

Oven to 375F.
Drain and drip-dry pineapple slices

Large baking pan and lay the bacon out side by side. Layer with the brown sugar and pineapple. Bake 35 to 45 minutes or until the bacon is brown and crispy.</sup>

190 You sure you want me around tomorrow?

191 I'm drunk. Let's try this again: You sure you want me around tomorrow? http://is.gd/hIDvK

192 You sure you want me around tomorrow?

http://is.gd/hIDvK

How do you say "Hell, Yeah!" in Italian?

193 195-YEAH!!! I am glad you liked the recipe, and the cranberries sound fabulous-I might try that tomorrow!! For good parsnips, treat them like carrots in a pot roast-peel, cut stick under a honking piece of good beef, along with carrots and potatoes, cover with beef broth and either crock pot on high for 6 hours, or roast in the oven for 3 (at 375). Parsnips won't be dry, and they sop up the wonderful beef juices!! So glad your dinner was good, hubby was home, and the blizzard fizzled!! Sounds like a wonderful day!

194 193

Posted by: EZB at November 24, 2010 02:59 PM (fa9yq)

Where the hell is the 2 cans of sage???

I worked with you in the hospital in Statesboro didn't I???

195 Tired of stuffing?

Try this:

1) Sew up the neck of the bird tightly.

2) Fill the bird's cavity with uncooked wild rice.

3) Place the bird so the neck is down. Add two 14 oz. cans of chicken broth to the rice, more if necessary to fully fill the bird's cavity.

4) Tightly sew up the butt end of the bird.

5) Tent the bird and bake it @ 350°F until a meat thermometer inserted deep into the thigh (without touching bone) reads 175°F.

You'll have a flavor explosion you never expected!

196

I worked with you in the hospital in Statesboro didn't I???

Posted by: EZB at November 24, 2010 04:39 PM (fa9yq)

LOL, you are in GA? I am from GA originally.

197 How many of our guy morons help with the cooking? 

My dad never helped my mom.  I usually helped her put out the appetizers and getting the good silver ready.  I don't remember my sister helping at all.  Guess  which one of us grew up to be the good cook.

Mr. Y-not's role is as fetch and carrier, plate-finder, pot-washer, and table clearer.  This year he de-"canned" the cranberry sauce and helped me deal with the bird which was heavier than usual. 

198 LOL, you are in GA? I am from GA originally.

Yep!  Went to school-lived-worked in Statesboro a total of about 12 years.  And they were fiends about the sage in the cornbread dressing.

199 Y-not is stuffed with turducken wearing loose pants

Why was the turducken wearing loose pants?

200 How many of our guy morons help with the cooking? 

I do almost ALL of the cooking at our house. However for special days like Thanksgiving when over at MIL's house I avoid the kitchen because usually there are at least 3 or 4 women in there going at it full tilt. Men folk are best avoiding that.

201 Yep!  Went to school-lived-worked in Statesboro a total of about 12 years.  And they were fiends about the sage in the cornbread dressing.

Posted by: EZB at November 24, 2010 04:52 PM (fa9yq)

Ah, Statesboro blues. I grew up in Dublin and have have lived all over the country ever since.

202

Thanksgiving Popcorn/Turkey Recipe Instructions:

Here is a turkey recipe that also includes the use of popcorn as a
stuffing -- imagine that. When I found this recipe, I thought it
was perfect for people like me, who just are not sure how to tell
when poultry is thoroughly cooked, but not dried out. Give this a try.

8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good)
1 cup uncooked popcorn to taste

Preheat oven to 350 degrees. Brush turkey well with melted butter
salt, and pepper. Fill cavity with stuffing and popcorn. Place in
baking pan with the neck end toward the back of the oven.

Listen for the popping sounds. When the turkey's ass blows the
oven door open and the bird flies across the room, it's done.


And, you thought I didn't cook...

203 Why was the turducken wearing loose pants?

You would be too if you swallowed a duck and chicken whole!

204

Recipie for my father, Yancy Fry's, famous egg-nog:

Bourbon

Ice cubes

 

205

Not to be Hardass Harry here, but it's kinda disconcerting to read some of the comments complaining about how "this tastes like crap" and "I would never eat that". The whole point of Thanksgiving is to be thankful for what we have. Do you realize how many people in this world would KILL for food we turn up our noses at? We live in the most prosperous country in human history, but not because we're so wonderful. It's because of the sacrifices of previous generations, most of which most of us would not make in the same situation. Of all the holidays that warrant a little humility and appreciation, this is the big one.

In that vein, to all who have served in the military, and their families...thank you.

To those who have sacrificed in previous generations...thank you.

And most of all, to the One who made us, through whose Divine Providence we enjoy every blessing...infinite thanks.

206 212. I second the thanks to God and military! For all those away from family this year, God bless you and keep you safe, so that you can come home soon. Thanks for holding the line.

207

This is easy, yummy and a good dish for Thanksgiving:

 

Pineapple Carrots

2 cans sliced carrots (or you can use fresh carrots)

1 cup crushed pineapple (small can)

1/2 cup brown sugar

1/4 teaspoon cinnamon

4 tablespoons butter

 

Just take it all and put it in a pan and cook on med/low on your stove top.  With the canned carrots, it doesn't take long at all (10-20 min?).  Fresh carrots will take a little longer.  You can also add 1 teaspoon ground orange rind if you like.  No one will even know it is canned carrots if you don't tell them though.  It comes out like a fancy dish even though it is very simple. 

 

 

208 To:  183 I'm trying to make the squash stuffing but I don't see the alcohol in the recipe.  Dear Max, I usually have a mason jar filled with whatever liquor is handy close at hand. Now if you will excuse me, I must get back to drinking and cooking. Happy Thanksgiving!

209 The Pioneer Woman's "Spanish Green Beans" is a great dish for a crowd and travels well, in a slow-cooker. If you're serving 60, you can use food service cans of green beans and tomatoes plus the bacon!, cayenne and onions. http://tinyurl.com/56427f Don't know what to do with parsnips? Peel and slice like a carrot, start to simmer in a little water in a saucepan. Allow to cook for 5 or 10 minutes. Add twice as much carrot (sliced) as parsnip and cook until carrots are tender and parsnips are falling apart. Tip lid until liquid evaporates (watch carefully). Add salt, pepper and butter. Stir to coat carrots with "mashed" parsnips and butter.

210 Here's a truly awful "family tradition" from a friend's in-laws: Iceberg lettuce and bananas with a mayo/sugar dressing.

211

Green beans:

 

Cut a few thin slices from the center of a lemon, and squeeze the ends into water in a pot.  Add a clove of garlic or two, and a handful of fresh dill weed.

 

Either bring to a boil and then use to blanch the beans, or let them simmer in it until tender if you like them soft (and INFUSED).

 

Good stuff.

 

Happy Thanksgiving to all, and well said "me/212".

 

We are all so very lucky, and truly have much to give thanks FOR.

 

 

212

I did not read the responses to this post because I'm lazy and have been indulging in large quantities of Bombay Sapphire. However, my cranberry sauce rocks the free world.  Here's how you do it:

Take about a pound of fresh cranberries. Put them in a 9 x 11 pan or something similar. Sprinkle them with about one and a half to two cups of sugar. Then, sprinkle them with cinnamon (and orange zest if you're feelin' fancy). Cover the pan with foil and bake at 350 degrees farenheit for an hour. Remove foil, stir, add 1/2 cup of bourbon, stir until combined, chill.  No one will ever request canned cranberry jelly again.

This is also delicious if you mix it with yogurt and almonds in the days after Thanksgiving. You may need to make a double batch if you want leftovers to have later.

213 Been too busy cooking and shopping to read up on all this, so here are my tips:

Make cranberry sauce according to package directions but add the zest of about 1/2 medium orange. Not the white part, just the orange zest. Really yummy.

When you make you stuffing (I make it from scratch using bread my moron husband bakes, natch), I saute things like celery and onion, diced heart and gizzards, but also add grated celery root (also thyme, poultry seasoning, salt, pepper. Toss with some melted butter & paprika and a little chicken stock to moisten).

For drinks... make a gin gimlet; preferred gin is Martin Miller's Westbourne Strength or Magellan. Put glasses in freezer ahead of time and just before serving rim with Twang's "Tangerine Dream" or "Lemon Twist" sugars.

Despite the fact that there are loads of damn 'progressives' trying to screw up this country, it still remains the best in the world, so I'm thankful for that... hope everyone has a safe and happy Thanksgiving!