1 Swanson rules!

2

1) un-oaked chardonnay

2) un-oaked chardonnay with bubbles

3) prosecco

4) riesling

 

3

Oh, I bet my husband will want the parsnips and apples. Yummy.

We still haven't decided on a dessert. Or two.

4 Here's something else you can do with those pecans:

Rich Chocolate Pecan Pie (From the Food Network)

1 1/2 cups pecans

1 cup semisweet chocolate chips

1 unbaked 9-inch pie shell (deep dish is best)

4 eggs, beaten

1/2 cup sugar

1/2 cup light brown sugar

1/2 cup corn syrup

1/2 teaspoon vanilla extract

Pinch salt

Caramel Sauce, for garnish, recipe follows

Confectioners' sugar, for garnish

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:

3/4 cup sugar

2 tablespoons water

1/2 teaspoon fresh lemon juice

1/2 cup heavy cream

2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

5 Lobster and butter shooters!

6 Beer.

7

Posted by: Tami at November 21, 2011 10:28 AM (X6akg)

Bless you Tami for that.  I LOVE chocolate pecan pie.

I have nothing spectacular to share at the moment (I'm at work) but perhaps I can bleg for some advice.  I've been working on finding the optimal recipe for sticky toffee pudding.  I've got the Matha Stewart one, and it's pretty good, but it's a bit heavy.  I had some in a restaurant recently that was make cake-like and less dense, and I'd prefer to replicate that.  If anyone has thoughts I'd be grateful.

 

8 Must.  Resist.  Low.  Hanging.  Fruit.

And me without the family snack mix recipe handy...

9 For watching the games we like our pastrami dip. Sounds so super nasty but it is rad. 1 lb. pastrami (corned beef works too) 1 cup(ish) mayo 1 cup(ish) sour cream A few dashes of Beau Monde seasoning Sourdough round Cut up the pastrami into short strips or squares. Mix with mayo, sour cream and Beau Monde. Let it sit in the fridge over night or a couple hours at least. Use the bread loaf for a bowl and dipping vehicles. Do I need to explain this? This recipe is wrong on so many levels but is sooooo good.

10 I cook most every meal at my house. I'm considered an good cook by everyone who's eaten what I've prepared. But an area of cooking that has always been my weakness are breads made with yeast.  Until I found this recipe from Christy Jordan.  It even has _pictures_ to help you make it.

Jordan Rolls. They worked great the first time I made them last Thanksgiving. They are now requested. Christy updated the post last Christmas with more pictures. And more pictures are what every moron needs.

11 Congratulations on the new arrival, Gabe!!

12 spiced nuts?  Why the hell didn't I think of that

13 I could OD on candied pecans. Congrats on the new bundle, Gabe! It's the best -- all the fun without much responsibility!

14

Posted by: Quilly Mammoth at November 21, 2011 10:36 AM (QGryS)

Thanks!  I bookmarked that one as yeast-dough isn't my forte, but even I could manage that one.

15 Cranberry Sauce:

1. Pester mother relentlessly to "find" the can opener.
2. Have Mom open the can after futile attempt yourself.
3. Plop jellied cranberry sauce onto plate.
4. Exclaim "Cranberry Sauce ala Bart"

16 Broiler onions with curry cream sauce. This recipe is close to what I do: http://preview.tinyurl.com/84ohxhq

17

If you like mashed potatos, this one is for you.

Cheesy Buttery Mashed Potatos:

You Need (The amount you need depends on the number of people you have.  I'll explain why I never include specific how many cups, pounds, etc...you'll need of ingredients in just a second):

-Your favorite potato (I personally like red skin potatos)

-Grated Cheese (I prefer to buy the grated 5 cheese italian you can find in the dairy section of your local grocery store)

-Butter

-Salt

-Garlic

-Milk

What you need to do:

1. Cut your potatos into quarters (no need to peel, though make sure you wash the potatos before you cut it up)

2. Get a large pot of water and bring it to boiling

3. Dump potatos into boiling water and cook until potatos are soft

4. Dump potatos into strainer, and then dump back into the pot.

5. Using a masher or a fork, mash the potatos

6. Now, add milk and stir until the potatos get a "smooth and creamy look"

7. Add in salt, butter, garlic, and cheese to taste. 

(To give you an idea, for about 2.5 lbs of potatos, I use about 1.5 sticks of butter, An entire 8 ounce packet of shredded cheese, and 3-4 teaspoons chopped garlic)

That's it! Everytime I have served these potatos, I get nothing but compliments about how melt in your mouth they are.

 

18 For a different dessert than the traditional pumpkin pie:

PUMPKIN PUDDING

5.9 oz instant vanilla pudding  mix
1 1/2 c. milk
1 c. canned pumpkin pie mix
1/2 tsp. pumpkin pie spice
16 oz. whipped topping, divided
1 c. crushed gingersnaps or graham crackers

In large bowl, use electric mixer on low & beat together dry pudding and milk for 2 min.  Fold in pumpkin, spice and 1/3 whipped topping.  In dessert dish, layer 1/2 of crumbs, then half of pudding mixture; repeat layers.  Top with remaining topping, sprinkle w/ remaining crumbs.  Cover and chill until serving time. 

19 "Anchoress."  I like that.  But has she ever worn a real anchor?

20

Bourbon Cranberry Relish

1 lb. fresh cranberries
2 c. sugar
1 tsp. cinnamon
Zest from one orange
1/4 c. bourbon

In a 9 x 12 pan, combine the cranberries, cinnamon, zest, and sugar. Bake, covered in foil, for an hour at 350 degrees F.  Remove from oven, stir. Add the bourbon and stir again.  Refrigerate overnight.

If there are any leftovers, it is excellent with yogurt and almonds.

21

I've never seen this recipe anywhere but the Richmond Times-Dispatch (about 20 years ago).  This is more or less a crustless pumpkin pie.  And for some reason you don't miss the spices.  To cut calories, you can halve the amount of the topping.  I've been known to polish off most of this recipe myself!

If you want this as a side dish, then you could have pecan or apple pie for dessert since you got your pumpkin fix at dinner.  (always thinkin')  This recipe is done in the microwave, helpful, since the oven is usually jam-packed on T'giving.

Pumpkin Crunch Souffle

2 T. butter or margarine

3 C cooked mashed pumpkin

¾ C sugar

½ t salt

1 egg, slightly beaten

1/3 C milk

1 t vanilla

 

For crunch topping

1 T butter or margarine, softened

½ C brown sugar, firmly packed

2 T flour

½ C chopped pecans

   

     In medium bowl, cook butter at high (100% power) 35 seconds, or until melted.  Add remaining ingredients except for crunch topping.  Pour into 8-in. square baking dish.

     Combine ingredients for crunch topping, blending with a fork until crumbly.  Sprinkle topping evenly over pumpkin mixture.  Cook at high (100%) 10 – 13 minutes or until center appears set and top is hot and bubbly.  Let stand 2 minutes before serving .   Makes a nice accompaniment for poultry or ham dishes.   May even be served warmed as a dessert, a la mode.

Makes 6 to 8 servings.

 

22 Congrats on the nephew, Gabe.

There was a recipe for a pumpkin / cream cheese dip that I got here and it was a big hit last year. I'd like to make it again but can't find where I wrote it down. Can anyone help?

It used Libby's canned pumpkin, cream cheese, a dash of orange juice, and something, something...and gingerbread  cookies for dipping.

It was a big hit and disappeared quickly so thanks to whoever posted it.

23 Mole sauce: 6 tblsp butter 1/4 cup chopped onions 1 clove garlic, chopped 3 chopped pasilla peppers 1 chopped ancho pepper 2 tblsp flour 1 tblsp dark unsweetened cocoa 1 tsp cinnamon 1/4 tsp clove 1/4 tsp aniseed 2 tblsp crushed roasted peanuts 2 tblsp crushed roasted sesame seeds 2 tsp salt 1/2 tsp pepper 1 cup chicken broth Sauté the onions in the butter for one minute. Add the rest of the ingredients except for the broth and fry for five minutes. Add the broth and simmer, covered, for thirty minutes. Purée in a blender or food processor until smooth. A quality cocoa powder will make a difference in this recipe. Consider sprinkling fresh chopped cilantro over the top of the finished product for presentation and flavor. Very good for deep-fried turkey.

24

Until I found this recipe from Christy Jordan. 

The apple dumplings on her main page might be a good choice for my apple loving family...

25

http://minx.cc/?post=295141

pumpkin cheesecake dip

26 making your own chex mix is simple -- I like using hot paprika, butter, Worcestershire, and cashew pieces

27 It's not a recipe, but the spiced nuts reminded me to tell everyone who has not yet tried Reynolds non-stick foil to give it a go. It works like a champ. It's pricey, so I keep an industrial-size roll of Costco heavy-duty foil for more mundane tasks.

28 This site breaks HARD on IE 10  beta in Windows 8 Developers Preview, and I despise you for making me use Firefox instead...

29 This is similar to traditional, solid bread stuffing -- just with corn kernels sprinkled throughout.  Delish!  I wrap leftovers in single servings and freeze it so I can have this decadent side in the months to come.

30

Retread, everyone seems to have loved that one. I get asked about it all the time. The recipe is in my post from 2009: http://is.gd/NxjkSX

31

This site breaks HARD on IE 10 beta in Windows 8 Developers Preview

 

Maybe you should use a browser that's not in beta?

32

Deep fried mole turkey? Woo hoo!

33 Crap, I'm at work, but I have a chicken and biscuits recipe that works great with left over turkey as well.  I'll see if I can snag it over lunch and post it.

34

Gabriel - The recent America's Test Kitchen "Holiday Recipes" special edition had a recipe for spiced nuts with several variations The Chili-Lime variation was great with almonds.

Add 1 tablespoon lime juice and 1 tablespoon lime zest to the egg whites. Replace the sugar and cinnamon with 2 and a half tablesoons of chile powder, 1 teaspoon cumin, and a half teaspoon cayenne, proceed basically as with your recipe.

35 Carrot-Apple Bundt Cake  --  Gluten-free (wheat allergy)

Preheat 375-400 degree oven (depends on climate/elevation/thermometer)
Oil and flour Bundt pan

1 cup dark brown Sugar
Ample Tbl. Molasses
Ample Tbl. Honey
1/3 c. coconut oil
2 eggs
1 tsp. Vanilla
2 Tbl. Cinnamon
1 Tbl. Nutmeg
1 tsp. Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1 peeled/grated apple
1.5 cups grated carrots
1 c. Fine White Rice Flour
3/4 c. Oat Flour
1/2 c. Rolled Oats
optional walnuts

Bake 45 minutes, until crispy edge pulls away from side and clean tooth pick test. Cool 10 min. on rack, then turn out on rack to finish cooling.
Leaving in pan too long will compact the moisture in the cake.
Turning the cake out too soon will cause it to fall and compact.

Happy Thanksgiving!

36 Maybe you should use a browser that's not in beta?

Yeah, that's how beta testing gets done, by nobody using the beta.

Duh...

37

Posted by: Retread at November 21, 2011 10:49 AM (9P7nP)

My SIL makes that dip too and serves sliced Granny Smith apples along with teh gingersnaps.  Makes a nice splash of color, too.

38

Oh, alex, I'd love to see that. Getting the kids to eat leftover turkey is nearly impossible.

If you don't get it today, I'll hound you check back with you later or tomorrow.

39 I want to have a fried turkey for Christmas! Love it but have yet to DIY.

40 Hey Gabe, I have all my recipes at home but I have a couple I'd like to add. You should bump this thread every day until Turkey Day.

41   28 +1

42 My husband loves green bean casserole (frozen green beans, can of matchstick onions and can of cream of mushroom soup). I found a recipe that I'm eager to try out this T-giving for homemade from scratch green bean casserole. http://tinyurl.com/7yc6o86

43 This site breaks HARD on IE 10 beta in Windows 8 Developers Preview, and I despise you for making me use Firefox instead... I can use this site with archaic embedded browsers on the other end of satcom links -- the lack of flashy, unstable crap drew me here. Win8 as a whole isn't ready for beta.

44 When my oven went out one year I tried giving the turkey the beer can treatment on my charcoal grill treatment using a 25 oz can of Fosters.  It turned out fabulous and I have been doing it ever since.

45

I'm sick to death of making these sweet potatoes but they are demanded. Please make sure whomever is trying them for the first time is seated because I've known knees to buckle. Even people who don't "like" sweetpotatoes will like these.

Bake some sweet potatoes. I don't care how many--about 6. Stab them with a knife and put them in the oven on tuesday or wednesday at whatever temp you want. Give 'em a squeeze and when they're soft pull 'em out and let 'em cool.

When they're cool, tear off the skin and put them in a bowl. Add some OJ or some OJ concentrate and a couple of eggs and beat them for a super long time until they are seriously whipped. Add some salt to taste.

Melt some butter, about a stick, in the microwave with about 1/2 a bag of mini marshmallows. Put that in with the potatoes and whip away.

Put in a little brown sugar if you have it but don't worry about it.

In a separate bowl put crumbled cornflakes or something like it (total, whatever) in a bowl about a cup and add butter about 2 tablespoons. Melt the butter and stir it around to coat the cereal. Add 1/4 cup of chopped pecans. Put this on top of the potatoes in a cassarole dish. Bake at 350 for about 45 minutes.

Yum.

 

46 Where's the accidental link to the lipstick lesbian porn site?

47 That's it. Thanks, Mama AJ and Gabe!

Try this if you find yourself with left-over mashed potato:

Potato Puff

3 Tablespoons butter, melted
2 Cups cold mashed potatoes
2 Eggs
1 Cup evaporated milk
salt to taste

Beat melted butter into potatoes until creamy and smooth. Beat eggs until light and lemon colored, add to potato mixture. Add evaporated milk and beat well. Salt to taste.

Butter a 1 quart casserole, pour in potato mixture. Bake at 325 F. for 50 to 60 minutes or until puffed and light brown. Serve immediately.

This was a recipe my mother used when I was growing up, you know, back when mothers were all Mrs. Cleaver.

48

Yeah, that's how beta testing gets done, by nobody using the beta.

Duh...

Lemme rephrase it then: you don't get to complain about shit not working when you're using a spotty beta. Notably, the site works fine with current (and previous) full release versions of IE, FF, Chrome, etc.

 

49 If you're looking for a beyond-easy appetizer, a friend recently made this for a potluck and the guests asked that she bring it to the dinner table along with the main course offerings as well!  Heart attack on a plate.  Will make you jones for some zinfandel.  Hot Almond Spread.  (Bump up the almonds to 1/3 cup and toast them.)  This is great with Triscuits or Diamond Nut Thin crackers.

50 MMM Thanksgiving.  Turkey and all the trimmings, football and beer.  We should do this once a month!

51

Oh, alex, I'd love to see that. Getting the kids to eat leftover turkey is nearly impossible.

One trick I use is to add it to chicken-flavored Ramen (which my kids would eat three times a day).  For a grown-up version, I throw in a bunch of crushed garlic along with the turkey or chicken chunks when the noodles are boiling and sprinkle with scallions when it's off the heat.  This is great when hubs has a cold, too.

52 apple cobbler

PBS "Create" channel
Preheat oven to 375-400 degrees

Peel, core, sliced 6 apples
add optional 1/2 c. cranberries
1/2 c. sugar
3 Tbl. flour
3 Tbl. butter
optional nuts
Fill 9x12 casserole dish
Dab top with biscuit batter (from mix) leaving more open area than covered.
Top with crumbly hand mixed brown sugar, butter, flour, walnuts (rougly half cup each).

Bake till done, 45-50 minutes

53 Win8 as a whole isn't ready for beta. Heh. So it's just like all the versions of NT that preceded it: Still not ready for beta.

54 Empire of Jeff's Thanksgiving Bourbon-and-Coke: Fill glass with ice. Fill with bourbon. Hand unopened Coke can to son and instruct him to put it back under the bar. Serves 1.

55 Congratulations Gabe on your new nephew!!! A very good Thanksgiving for your family! I love the spiced pecans, and they are wonderful in a spinach/dried cherry salad with a bit of crispy fried bacon and vinaigrette, or sweet vidalia salad dressing. Alternately, they can be chopped and added to oatmeal cookies for a nice crunch-particularly for those who don't like raisins.

56 Welcome to the new little guy!

My wife and I will be doing a small thanksgiving this year. My parents are living in Vegas and Houston  (don't ask, you don't really want to know) and driving 7 hours to be with the in-laws is a no-go because my wife works Friday (which is odd because she works for the City and I am in the private sector and don't work on Friday) so we will be doing a Chicken in a Pot (which is ludicrously easy and damn tasty)(full disclosure found recipe from Cook's Illustrated), scalloped potatoes with mushrooms, green beans and some dessert or two.

The Chicken in the Pot recipe is for those who don't care for crispy skin on a chicken, because it will not be crispy at all. but the meat will be succulent.

1 pot with lid big enough to hold the chicken
1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (best chicken you can get)
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1small stalk celery , chopped medium (about 1/4 cup)
6medium garlic cloves , peeled and trimmed (or 2 shallots sliced thickly)
1 bay leaf
1medium sprig fresh rosemary (optional)
1/2 - 1teaspoon juice from 1 lemon

I have seen a couple ways of doing this. The very easy way is to preheat the oven to 350. Season the chicken with salt and pepper
Put pot on stove and heat until the oil is just smoking and add the veg (and bay leaf and thyme, but not the lemon juice).
Once the veg are soft (5-8 minutes) , add chicken breast side up, and cover pot and put in the oven. If the lid is loose, add a sheet of foil to make a tight seal. Bake/Roast for 55-70 minutes, at 50 minutes check temp of chicken to see if it has reached 160. If not, keep roasting until thermometer reads 160. Once bird is done, remove bird from pot and let rest for 20 minutes covered lightly by foil and strain the juices (around 3/4 cup) through a fine mesh strainer (pressing on solids to extract as much juice) and pour the juice into a fat separator. Let settle for 5 minutes then pour the juices into a small sauce pan. Heat the juices up over low heat. Just prior to serving, add lemon juice to the juice and serve with the chicken.

The only differences between the easy method above is that Cook's Illustrated says to preheat the oven to 250. Then heat pot on stove until oil is smoking and add veg and chicken breast side down. After 3-5 minutes, flip chicken to its back (using wooden spoons) and cook another 3-5 minutes. Then put pot in oven for 80-110 minutes to cook the bird. Everything else remains the same. A bit more work and a longer cooking time at a lower temp.

I brine the bird the overnight in a mixture of 2 quarts cold water, 1/2 cup of table salt, peppercorns and peeled smashed garlic (must the result of the way I peel garlic - flat of nice on garlic clove and whack flat of blade with my hand 2-3 times - presto peeled and smashed garlic) If want your chicken more lemony, you can add lemon juice and a cut up lemon to the brine (I would also add rosemary if I was adding the lemon juice). The brining really helps.

I hope this made sense. I am at work and trying to look busy as I write this. I know turkey is the bird for this holiday, but not enough people to justify a turkey in my family of 4 (including a finicky 8 yro and a 3 yro).

57 Liberty Street Bourbon-Mashed Sweet Potatoes

8 medium sweet potatoes, about 4 pounds
2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup cream
4 tablespoons butter
1/4 cup SteenÂ’s Cane Syrup (or white corn syrup)
1/2 cup bourbon

Peel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in a pot and cover with cold water. Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender. Potatoes should mash easily when pressed with a fork.

Drain potatoes and return to pan over very low heat. Return to burner until all moisture has evaporated, about 2 minutes. Remove from heat. Rice or mash until very smooth.

Stir in brown sugar. Combine the 1/2 teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.

Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes. Stir in the corn syrup and bourbon.

Serves 8 to 10.

NOTE: Potatoes may be made up to a day in advance and reheated in a saucepan with an additional 1/4 cup cream.

58

Empire of Jeff's Thanksgiving Bourbon-and-Coke

+ 1

59

This is a secret recipe, for US and UK eyes only! The best dinner rolls on the planet.

Ingredients: Place these exact quantities into separate little cups or bowls or whatever. Observe the instructions carefully!

1 tbsp yeast, 1/2 cup water, 1 tbsp sugar, 1 tsp baking powder, 1 cup milk,

1/3 cup margarine, 1/2 cup sugar, 1/2 tsp salt, 2 eggs, 4 1/2 cups flour.

Also, some butter to melt ... melted butter, quantity to suffice. Enough to glaze, not soak! Just wait to melt your butter until the end and you will know how much to use!

In a large plastic bowl, combine yeast, water, 1 tbsp sugar (not from the 1/2 cup!) and baking powder and let sit.

Put milk in stovetop pan and barely scald. Let it smoke just a little, not fry!

Add margarine, 1/2 cup sugar and salt to milk. Take it off of the stove as soon as the margarine melts!!

In a separate bowl, beat eggs and add to the yeast mixture prepared above.

Combine yeast and milk mixtures.

Stir in the flour.

Cover dough with lightly damp cloth to prevent drying then cover bowl with plastic wrap.

Put in refrigerator to sit overnight or all day.

Remove 2 hours before you bake.

Divide dough into two equal balls.

Roll each ball into a circle (like a pizza) and apply melted butter.

Use pizza cutter to slice into equal pieces (you know, like you would cut a pizza or a pie, 12 slices or more per ball of dough).

Starting at the wide end of the slices, roll up and place on baking sheet.

Let rise until double, usually about 1 hour...unless you are in Death Valley or in the Alps.

Bake for 15 minutes at 350 or until light brown on top.

Prepare to accept praise from all! I promise!

60

Congratulations on the new nephew, Gabe! 

Quilly:  Thanks for the Jordan Rolls recipe.  I was pondering what type of bread to serve and I've added it to our Thanksgiving menu.  Really like the Southern Plate website, too.  I'd never heard of it before.

 

61 Brine your turkey. Put it in a big pot late wed nite with 2c kosher salt and cover with water.  Rinse well in the morning and roast it. This replaces all the moisture that is usually lost with roasting a frozen turkey. And the flavor is better.

62 Lincolntf's Famous Caramel Pecan Pie Recipe:

1. Tell wife it's your favorite dessert.
2. It magically appears at every holiday and significant dinner.
3. Gradually grow sick of it but be afraid to tell wifey because she's so proud of it.
4. Cook for eleven years of marriage at room temperature.

63 BTW, if you have questions, I am on the Yahoo Group as rich.demas

64 This site breaks HARD on IE 10 beta in Windows 8 Developers Preview, and I despise you for making me use Firefox instead...

This comments text-editor is already just about completely broken on IE9.

Also, I noticed a few days that Google Maps Satellite View can crash the Intel embedded graphics driver and make the entire Win7 desktop become unstable.

 

65 I'm up in Canada now, so we did Thanksgiving last month. I'm trying to come up with something special for Thursday night to celebrate American Thanksgiving that doesn't require massive prep, so our Master Race doesn't go completely native and forget our traditions.

66

Southwest Creamed Corn

2 cans Whole Kernel Corn, drained

1- 8oz brick Philadelphia Cream Cheese, cubed

1 stick butter

1- 4.5 oz chopped green chilis (Old El Paso is good), slightly drained (squeeze the top a bit!)

Melt butter in a sauce pan on low. Stir in corn and chilis, and warm thru. (10 minutes or so will help soften the corn.) Add cubed creme cheese, and stir until melted and smooth.

Hints

Don't cook on too high of heat or the butter and cream cheeze will separate.

Making this the night before and reheating in a sauce pan will soften the corn even more and blend the flavor.

67 This is the cranberry sauce I've been making for a couple of years now with great success: http://tinyurl.com/yllrhh

68 59-Rushbabe-I may have to change my sweet potato recipe this year. That sounds awesome.

69 Yeah...I'm going to do the Liberty Street Bourbon Sweet Potatoes, too. One of my two favorite holiday dishes. Anyone here have a good from scratch sausage/cornbread/mushroom dressing recipe? My brother's MIL had a great one she gave me but I can't find it in the move.

70 Wouldn't it be better to line the baking sheet with parchment for the spiced nuts, rather than using non-stick spray?

71 A neighborhood-wide power outage last night has put my fridge on life support. I may end up with a T'giving of chex mix, popcorn and canned olives.

72 Empire of Jeff's Thanksgiving Bourbon-and-Coke:

Fill glass with ice.

Fill with bourbon.

Hand unopened Coke can to son and instruct him to put it back under the bar.

Serves 1.

Posted by: Empire of Jeff at November 21, 2011 11:12 AM (vzFJV)

 

My favorite recipe so far.  Being an anxious type, I've found having a constant companion, like Jack or Jim, or an Old Grandad, even, really makes for a smooth and mellow week.

73 67 I'm up in Canada now, so we did Thanksgiving last month. I'm trying to come up with something special for Thursday night to celebrate American Thanksgiving that doesn't require massive prep, so our Master Race doesn't go completely native and forget our traditions.

Posted by: Empire of Jeff at November 21, 2011 11:28 AM (XE2Oo)

My wife's Canadian. So we do T-Day twice. Only down side is that Christmas now just gets a ham...three turkeys in three months is one too many.

74 My Nana's Mincemeat Cookies (even if you don't like mincemeat, you'll love these cookies!)
1 c shortening
1-1/2 c  sugar
1 tsp vanilla
3 large eggs
3-1/4 c flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 c. chopped pecans (or any other nut you like)
2 c. mincemeat (I get mine from the butcher but you can use the stuff in a jar in a pinch)

Cream shortening and sugar; beat in vanilla and eggs until fluffy.  In another bowl,
whisk flour, salt, baking soda, and spice.  Add dry ingredients to the shortening mixture and mix well (using Nana's wooden spoon, of course). 

Stir in mincemeat and nuts until blended.  Drop by spoonful onto greased cookie sheet.  Bake at 350 for 7-10 minutes, until light brown. 

75 @Empire of Jeff try the Insta-Chicken recipe. It feeds a bunch of people and is fairly effortless. It's different and tastes good. I've made it several times when the wife gives me a no notice announcement that company is coming.

76

I'm trying to come up with something special for Thursday night to celebrate American Thanksgiving that doesn't require massive prep...

 

Invite yourself to someone else's.

77

Stuffed mushrooms,

 

One of my all time favorites, good for a holiday side.

 

2 LB large button mushrooms

1 LB bacon, cooked and finely chopped (donÂ’t grind it)

2 large yellow onions

1 cup parmesan cheese

3 cloves diced garlic

1 tablespoon pepper

1 quart chicken stock

Bread crumbs

 

Cook (and I mean cook, don’t brown or burn it!) the bacon, onions and garlic, set aside. Clean out the mushrooms, save the meat, discard about 75% of the stems. Run the mushrooms through a food processor until totally liquefied. Combine mushroom goo, pepper, and bacon/onion/garlic mixture. Add bread crumbs until goo is firm in texture. Place mixture in cleaned our mushrooms, sprinkle parmesan cheese on top. Place stuffed mushrooms into a baking pan and pour chicken stock in pan up to ¼” in depth.

 

Place in oven at 350deg F and cook for about 25 minutes, maybe more.

 

Eat and enjoy.

78 If the Dow keeps plunging, we all may be dining on chex mix, popcorn and canned olives.

79 I'm trying to come up with something special for Thursday night to celebrate American Thanksgiving that doesn't require massive prep...

Posted by: Empire of Jeff at November 21, 2011 11:28 AM (XE2Oo)

1.  Order a Complete Holiday Dinner from local grocery store.

2.  Ask for volunteers to go help you pick it up.  When no one moves off the couch, go by yourself and stop at the liquor store to get more friends named Jack, Jim, or Old Grandad, or in a pinch, Bailey.

3. Once home, ask for help bringing in the Complete Holiday Dinner.  When no one moves off the couch, bring it in yourself, taking multiple trips accompanied by muttering and stomping around.

4.  Begin to unpack the Complete Holiday Dinner to the sounds of "When's it gonna be ready?" and "How much longer, I'm starving!"

5. Go back to the car to retrieve your new friend(s) and return to find the couch occupants have inspected the Complete Holiday Dinner and have completely eaten both the pumpkin and pecan pies, leaving dirty dishes and utensils scattered around the sink.  In 75 seconds.

6.  Commence an epic conniption fit that can be heard from space.  When spent, get a clean, large glass and fill with ice.  Grab your new friend(s) and retreat to the garage to sit in the idling car.  Weigh thoroughly the pros and cons of closing the garage door with the clicker.

80

My sister adds a small jar of cheese whiz (the kind that's in a jar, not the canned kind you spray) to the traditional green bean casserole recipe. It is so yummy.

81 With a turkey in the WH, may I suggest an alternative this Thanksgiving: Standing. Rib. Roast. The meat of kings! Nothing is easier. Salt, pepper, and a thermometer. That's it! It's moron proof and so good. You can cook it at any temp between 250 and 375. The lower the temp, the more even the doneness of each slice of the meat when you slice it. The higher the heat, the faster it cooks but slices tend to be more well done around the edges. It's all good. Salt it. Pepper it. Stick the thermometer in the middle of it. Cook it directly on an oven rack, ribs down, with a pan below. That is it! Pull it when internal temp hits about 130. Let it sit for 20 minutes before carving. Done! Medium rare delight! Carve it in thick slices. Awesome goodness. If you want to get fancy, ask your butcher to cut the ribs from the roast and then tie them back on with string. This way, after it cooks, you can cut the string and serve the ribs separately. This also makes slicing the roast easier.

82

blue star, I might make that tomorrow for a T-day lunch at my husband's office.

I got a free can of the jelly cranberry sauce at the grocery store so I'll bring that for the freaks people who prefer that...

83 A little cayenne with the toasted nuts is good, too. One of my family's favorites: Rum Balls. 2 1/2 cups finely crushed Nilla Vanilla wafers approx. 3/4 c. powdered sugar (plus more for rolling) 3 T. cocoa powder 3 T. light Karo corn syrup Light rum (about 1/4 -1/2 c., depending on taste). Mix together (food processor or hands). Chill, roll into small balls, and roll in more powdered sugar to coat. Yum.

84 Fuckit. Just remembered I have ribs in the freezer. What's more American than that?

85 Last year I did a trash can turkey.  It was bar none, the best turkey I've ever had.  There are many youtubes that show how to do it and it is very easy.  The one thing I would advice on is not to rub any oil on the turkey as it will get too dark.  It browns perfectly without any oil.  I also use a bundt cake pan that the stick pokes through.  The turkey rests on top of the pan and the drippings flow into the pan.  Add a beer and the giblets to the bundt pan and it will be the moistest, tastiest turkey you ever experience.  One more trick is to make a boat out of foil and add some liquid smoke to it. Place on ground inside the trash can for a pleasantly smokey tasting turkey.

86 5. Go back to the car to retrieve your new friend(s) and return to find the couch occupants have inspected the Complete Holiday Dinner and have completely eaten both the pumpkin and pecan pies, leaving dirty dishes and utensils scattered around the sink.  In 75 seconds.

A variation of this happened to my s-i-l and me a couple of years ago. We wanted to be able to sit down and enjoy eating and not have to jump up to replenish the bowl of stuffing or re-fill the gravy boat so we waited til everybody else was served, seated and eating...by which time there was no more turkey. Plenty of everything else including ham but Thanksgiving isn't right without turkey. We wound up buying a small turkey and cooking it for ourselves the next day. Since then she cooks two turkeys.

87 Organic chicken and vegetables, spaghetti bolognese, and roasted beet and sheepÂ’s-milk-cheese salad.

88 Ancient family cornbread dressing recipe.  This is the highlight of the meal as far as I am concerned.

2 batches of crumbled cornbread
1 and 1/2 cups chopped onion
1 and 1/2 cups chopped celery
2 slices of crumbled white bread
1 and 1/2 teaspoons salt and pepper
2 cups of boiling chicken or turkey broth
1/2 cup melted butter
3/4 cup of milk
4 beaten eggs
4 chopped hard boiled eggs (optional)

Preheat oven to 350
Pour cornbread and white bread in large mixing bowl
Add celery and onion. Mix well.
Add boiling broth and mix.
Add milk and melted butter.
Add beaten eggs and mix well.
Add chopped hard boiled eggs.
Pour into casserole dish and top with 2 tablespoons of turkey broth
Bake at 350 for approximately 1 hour

89 Tasmaniac~THANKS! Been looking for an old family stuffing recipe like this since I lost mine!

90 Be careful roasting nuts. I've set a few batches on fire.

91 Here it is, the creamed chicken and biscuits recipe:

1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken (can use turkey instead)
1 (10 3/4 oz) can of cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup pimento (can be left out if you don't like pimento)
1 cup shredded cheddar cheese, divided
6 frozen biscuits, thawed (Grands work great)

Preheat oven to 350.  Grease bottom and sides of 11x7 baking dish.  Chop the onion.  Heat butter in a small nonstick skillet over medium-high heat until melted.  Stir in onion.  Saute until tender.  Combine onion, chicken, soup, sour cream, milk and pimento in a large bowl and mix well.  Spoon mixture into prepared baking dish.  Bake for 15 minutes then remove from oven.  Sprinkle baked layer with 3/4 cup of cheddar.  Arrange biscuits in a single layer over top then sprinkle with remaining cheddar.  Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer. 

92 OH Jeeze! I have to go get the corn bread makins'. My 90 year old mother wants it to dry out for at least 36  hours before she starts telling me how to make the "dressing" . The recipe looks the same as tasmaniac's.

93 Spanish Green Beans from Pioneer Woman. I prefer to use stewed tomatoes instead of whole tomatoes. Recipe for 10 fits in a 3 quart slow-cooker. Frees up stove/oven for other things, no last-minute details. May be doubled. http://tinyurl.com/56427f

94 Thanks, alex! I got a huge can of cream of chicken soup free at the grocery store, so I'm all set.

95 Oh, in the comments of blue star's cranberry sauce recipe, someone mentions cooking it in the crockpot overnight.

96 The cornbread dressing tradition is now in my incapable hands to carry on.  My 87-year old mom simply provides moral support and it is my responsibility to pass it down to my three twenty-somethings

97

#47 Dagny, that is basically my recipe for sweet potatoes too, except I use crushed Frosted Flakes cereal mixed with melted butter and chopped pecans for the topping instead of plain cornflakes.  I don't really like this dish that much but my family does. It's the only way my daughter will eat sweet potatoes.

I'm not ashamed to admit that I use many recipes from Martha Stewart's "Entertaining", her first cookbbok.  I got it as a wedding shower gift 27 years ago and it is still my Bible.  Her recipe for cornbread stuffing is ridiculously good.  I also use her recipes for maple-nut squash, either mushroom or pumpkin soup, the turkey and gravy, and pumpkin pie.  Absolutely the best.  I have tried other recipes for these dishes but I always come back to Martha.

Here is a good recipe for turkey carcass soup for after Thanksgiving.  I use every bit of the turkey. 

Place the carcass and the roasted wings (and legs if you didn't eat them) in a large soup pot with 1 gallon of water or enugh to cover the carcass completely.  Add:

3 cloves garlic, chopped

1 large onion, chopped

2-3 large carrots, peeled and cut in chunks

1 cup celery and leaves, chopped

1 tablespoon salt

1/2 tsp. each ground pepper, thyme, rosemary, and marjoram

Bring to a boil and then lower the heat to simmer and cook for about two hours, covered, and for another hour uncovered.  Remove the carcass, wings, and legs and put in a large bowl to cool.  After they are cool, take off all the meat and return it to the pot.  Remove the carrots and cut into smaller pieces and return to the pot.  Taste the broth and adjust seasonings as needed.  You can add noodles or rice cooked separately before serving. 

This soup freezes well.

 

98 I'm sooo hungry. My tastebuds haven't had a work out like this since the Christmas recipe thread.

99

Here is a good Southern recipe for corn pudding, another family favorite:

2 cups corn - can be canned or frozen and thawed

3 eggs, beaten

3/4 cup milk

1/4 cup melted butter

2 T. sugar

Mix all together and place in a buttered casserole dish.  Bake at 350 degrees for 35-40 minutes.  Enjoy!  Kids love this dish.  Even my Yankee in-laws demand it when they come to my house for Thanksgiving. 

100

Posted by: Tasmaniac at November 21, 2011 12:54 PM (YfcON)

That look's like dad's (he's 7 cornbread stuffing recipe. Instead of eggs, he adds about 4 cans of fresh oysters and some water chestnuts.

101

I'll put that on file rockmom.

I use whatever cereal I have. I would definately use frosted flakes if they were there. I've even used wheaties. I've been making it so long it's all autopilot. I think it's good but not the orgasmic extravaganza that everyone else does--I think the cook never likes stuff as much as everyone else.

102 Everything seems boring to me this year. I'd like something interesting. Something with jalapenos and burbon.

103 @108 - Just for you

Cranberry  & Roasted  Jalapeno Sauce (really good on leftover turkey sandwiches)

1 medium onion, diced
1 tablespoon of fresh ginger, grated
4 jalapeños, roasted, peeled, seeded, and chopped
1/4 cup bourbon
3 cups of fresh cranberries
1/2 cup of granulated sugar
2 tablespoons honey
1 cup cranberry juice (or water)
1 orange, zested and juiced
1 stick of cinnamon
1/2 cup dried cranberries
Kosher salt and freshly ground black pepper

Get a saucepan over medium heat and add a little bit of oil to it. Add the onion, ginger, and jalapeños to the pot and season with salt. Cook until the onion is translucent and the ginger is aromatic. Do not let the onion brown. Add the bourbon to deglaze the pan. Let most of the alcohol burn off and let the bourbon reduce. Add the cranberries, sugar, honey, cranberry juice, orange zest, orange juice, and cinnamon stick. Stir everything to combine. Bring the sauce to a boil and let reduce to a simmer. Let the sauce cook for about an hour until it is nice and thick. If the sauce is too thick, add some more water. If itÂ’s too thin, keep cooking it and allow the sauce to reduce more. Just before serving, stir in the dried cranberries and season with salt and pepper. If the sauce is too spicy for you, add more honey.

 

104 Texmex stuffed eggs. Hard boil and peel 2 dozen eggs. Slice in half Remove yellows, place in mixing bowl. Add approximately 1/2 cup sour cream, 3 to 6 tablespoons of good quality taco seasoning, the kind with chunks of spices. Add 1 to 3 tablespoons caramelized garlic Mix until smooth, adding additional sour cream (or tequilla, mezcal etc) until desired texture is reached for the filling. Arrange egg halves on platter, open end up use wide nozzle pastry bag, cookie press or baggie with a corner cut off to squeeze filling into egg halfs. Garnish with Jalapeno slices, dust with chili powder if you prefer. Spice amounts are variable, as different people like different heat in their foods, add to your taste. Fresh cilantro makes a good garnish for the platter.

105

The Big Meal will be cooked on the grill, stovetop, and microwave this year.  Just got back from HEB grocery store with 2 turkey legs per person, turkey thighs and breast for grilling.  Store was a madhouse.  A madhouse!

Picked up 12 friends from Shiner, TX at a good price.  Now, off to FoodTown for their specials.

106

I know vegetarians aren't well received here but in case you have any coming to dinner, here's a veggie dressing (that's baked stuffing to you yankees).

Vegetarian Dressing

small pan of cornbread, crumbled

5oz package croutons of your choise

mushroom or vegetable stock as needed

1 onion, chopped

4oz cremini mushroom, finely chopped

3 eggs, beaten

a few splashes of vermouth or white wine

2 T butter or olive oil

1/2 cup melted butter

1 tsp poultry seasoning

salt and pepper to taste

Sautee onions and mushrooms in butter/oil for a few minutes, then add vermouth and continue cooking for another 5 minutes or so.  Combine this with remaining ingredients and toss well, adding stock until well moistened but not runny.  Place in 9x13 casserole dish and bake until golden -30 minutes or so.  If you overbake, just pour more stock over and reheat, this works with all dressing recipes by the way.

107 1 package frozen meatballs, thawed
In a large saucepan over med heat mix

1 can jelled crandberry sauce
3/4 cup packed brown sugar
1/2 teaspoon chili powder - I use pequin
1 bottle 12 oz? chili sauce - your pick on brand
1/2 teaspoon cumin
Taste for heat. add cayenne if needed.
mix until sugar melts. Add meatballs, cook 20 -25 minutes stirring when you think of it.

Serve hot.

108

Thanksgiving Potato Soup:

Cut 5 potatos into small pieces, place into a pot of boiling milk. (Don't let the hot milk splatter in your face)
Add 1 cube of butter.
Simmer for 1 hour.
Salt and pepper to taste.

109 59-Rushbabe-I may have to change my sweet potato recipe this year. That sounds awesome.

Posted by: moki at November 21, 2011 11:30 AM (dZmFh)

LOL.  I make it only once a year since it's so rich and I'm the only person in the family that likes sweet taters (and bourbon!).  Once again, I put all the leftovers in single-serve tupperware and have a taste of heaven all year long.

110 Congratulations uncle Gabriel, and to your brother and his wife too.

111 I've made this sweet potato casserole many times....hiccup!

3 cups mashed sweet potatoes
1 cup white sugar
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup butter, melted
1/3 cup dark rum  ;o)
1 cup brown sugar
1 cup chopped pecans
1/3 cup self-rising flour
1/3 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in milk, vanilla extract, and 1/2 cup melted butter. Gradually stir in the rum until well blended. Transfer the mixture to the prepared baking dish.

In a medium bowl, mix the brown sugar, pecans, flour, and 1/3 cup melted butter. Sprinkle this mixture over the mashed sweet potato mixture.

Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.

112 Have a great Thanksgiving folks.

Mushrooms stuffed with Cream Cheese, Bacon, Olives and Rosemary

Ingredients:

Large Stuffing size Mushrooms
2 packages cream cheese (room temp)
1/2 lb. bacon
3/4 C chopped salad olives
1 teaspoon dried rosemary
salt and pepper

Dice bacon and fry to crisp in a large skillet.  Set aside bacon and use drippings to coat mushroom caps.  Remove mushroom stems, dice and fry in the remaining bacon drippings until moisture is rendered.  Add diced olives, rosemary and salt and pepper to taste.  Let mixture cool, then incorporate into the cream cheese.  Stuff this mixture into the mushroom caps and bake for 40min. to an hour at 350 covered for the first 30min.

113 Obama is a stuttering clusterf*ck of a miserable failure.

114 While I don't like turkey, I make it for Thanksgiving (and save rib roast for Christmas).  This year I'm cooking the turkey on my new Ronco rotisserie - bought it on a whim after a cashier at the local Sprouts recommended it - the thing seriously rocks!  It's truly easy to use and food bastes in its own juices and comes out incredibly moist.

I'm the only one who eats the sweet potatoes (everyone else wants only mashed), so I try a different recipe every year.  I found one in the paper this year that is similar to one listed earlier in the comments.  My older son adores corn pudding, so that's a staple.  For dessert, I wanted to try Bobby Flay's pumpkin bread pudding with bourbon cream and maple vanilla sauce (recipe at food network site and suggestions on preparation at Rhee Drummond's Pioneer Woman site), but no one in the family wants pumpkin so it's standard apple pie and ice cream.

For easy and tasty cranberry relish, try this:

MIXED FRUIT RELISH

12 oz fresh cranberries
2 apples, pared, cored, cut into chunks
2 pears, pared, cored, cut into chunks
1 cup dark raisins
2/3 cup sugar
1/3 cup honey
1/2 cup fresh orange juice
1 tablespoon grated orange zest
1 1/4 teaspoons cinnamon
1/3 cup orange liqueur

(Note:  I routinely halve this, substitute Truvia for half the sugar, and use Amoretto instead of orange liqueur)

Put all ingredients except liqueur into saucepan.  Bring to a boil and reduce to simmer.  Cook uncovered 30-45 minutes or until mixture thickens slightly.  Stir occasionally.  Remove from heat.  Add liqueur, stir until blended.  Refrigerate at least 3 hours (will last several weeks in refrigerator).

This is terrific with both turkey and ham.

115 For those who don't care for pumpkin/sweet potato/apple desserts, here is my husband's favorite. Tastes like Reese's Peanut Butter cups (Lincolntf, I only make it upon request!)

HUSBAND BAIT

Graham Cracker Crust
1 cup graham cracker crumbs
(about 15 individual crackers)
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter,
cut into pieces, softened

Filling
8 ounces cream cheese, softened
1 cup creamy peanut butter (do not use
old-fashioned or freshly ground)
1 cup confectionerÂ’s sugar
2 tablespoons unsalted butter, softened
1 tablespoon pure vanilla extract
1/2 cup heavy cream, well chilled

Fudge Topping
1/2 cup heavy cream
6 ounces semisweet chocolate, chopped

1. Graham Cracker Crust:

 Preheat the oven to 350 degrees F, with a rack in the lower third.
In a medium bowl, combine the graham cracker crumbs, sugar and butter until well blended. Press evenly into a buttered 9-inch pie pan, reaching up to but not over the rim.
Bake until lightly browned, about 10 minutes.
Cool the crust completely on a wire rack.

2. Filling:

Beat the cream cheese and peanut butter with an electric
mixer at medium speed until well blended.
Add the confectionersÂ’ sugar, butter and vanilla and continue beating until fluffy.
Whip the cream until not quite stiff.
Fold a large spoonful of the
whipped cream into the peanut butter mixture to lighten it; gently fold in the remainder.
Carefully spoon the filling into the cooled crust, spreading evenly.
Loosely cover the pie and refrigerate until firm, about 3 hours.
(You can put it in the freezer, if youÂ’d like to speed it up.)

4. Fudge Topping:
Bring the cream to a simmer in a small, heavy saucepan.
Add the chocolate and stir until smooth.
 Set aside to cool to lukewarm.
Gently spread the topping over the cooled pie.
Refrigerate until firm, about 3 hours.
(This pie can be made 1 day ahead; cover it loosely with wax paper or plastic wrap
and refrigerate.)

5. Cut the pie into wedges and serve cold.

I will sometimes scrape the filling out of Oreos and use the cookie part as the basis for the crust of this pie, but I can't seem to find my notes on that. Seems like it might take a little less sugar than the Graham cracker crust.

116 Easy appetizer
Hot artichoke dip
1 can artichoke hearts  drained
2 cups mayo
1 cup parm cheese.  
a couple of garlic cloves - or garlic powder
Whirl about 3 or 4 pulses in the food processor so the artichoke hearts are in small but not miniscule pieces.  

Hand Stir in lemon juice, salt and pepper, hot sauce to taste

Put in oven for a few minutes until parm cheese melts (or nuke it on some mediumish setting for a few minutes.  If it gets too hot it'll separate) 

117

Cranberry Relish

1 bag whole cranberries
2 1/2 cups real Vermont maple syrup
zest of 1 orange

Combine all ingredients in a saucepan, and bring to a simmer until the cranberries pop, stirring occasionaly. Chill before serving.

118  This year I'm cooking the turkey on my new Ronco rotisserie - bought it on a whim after a cashier at the local Sprouts recommended it - the thing seriously rocks!  It's truly easy to use and food bastes in its own juices and comes out incredibly moist.

Posted by: Sheila at November 21, 2011 04:08 PM (8OQiE)

What model do you have? I was unaware they were big enough to do a turkey. Might be interested. Thanks.

119 1/2 cup chopped shrimp
8 oz cream cheese
dash tobasco
dash worcestershire
2 ribs celery finely diced
1/4 cup onion finely diced
1/2 lb browned sausage
1/2 cup shredded cheddar cheese
Mix all above

jalapenos (this should make ~24 but jalapeno sizes are SO variable)

cut stem off jalapeno and remove seeds/ribs to remove 'heat' from peppers
(use a paring knife / gloves and don't touch sensitive parts without washing hands well with soap and water first) 
 
stuff with cream cheese mixture

wrap covering top with cheap thinly sliced bacon and secure with tooth pick

put in smoker for ~ 90 minutes (or put in oven @ 350 until bacon crisps)

Watch 'em disappear. 

120 #124 Long toss - I bought the 5000 model.  It says it can handle up to a 15 lb turkey, but the problem is length - the turkey can't be any longer than the spits it rotates on, and that means about 9.5 inches.  Since it's nuclear family only this year (four people, and the youngest one probably won't eat more than two bites of turkey), I specially ordered a small turkey from local grocery store (no extra cost - got it for $.49 a pound!) and got an 8 pound turkey which will fit just fine.  For a bigger turkey I'd buy the biggest model.  Thus far I've made a beef rump roast, a pork loin roast and a roast chicken on the thing - all in the range of 4-5 pounds, and it's worked great.

121 I'm late, as usual! 

"Grinch Soup" (vegetarian)

one large sweet potato, peeled and cut into chunks
one large leek, rough chopped
one bag of pre-washed spinach
heavy cream to taste (~1/2 cup)
parmesan cheese and croutons to garnish

Put potato and leek into a pot.  Cover with water (I never measure -- probably 6 cups of water, but you don't want too much water so the soup will be thick).  (You can use chicken stock instead of water, but the soup doesn't really need it.) 

Bring to a boil, then simmer (covered) for 15 minutes or until potatoes are fork-tender.

Remove from heat.  Add bag of spinach (if you are feeling ambitious, remove stems from leaves before adding).  Stir and let sit for a couple of minutes to let spinach soften.

Puree the soup using an immersion (hand) blender or a traditional blender or cuisinart.  Finish the soup by stirring in some heavy cream (maybe half a cup, I never measure), salt, and pepper to taste. 

Serve in mugs or bowls garnished with parmesan cheese and croutons.

122 I haven't read the thread yet to see if anyone has posted this one, but another traditional favorite appetizer is:

Bacon-wrapped Dates

Large pitted dates
Thick cut hardwood smoked bacon (do not get the cheap stuff or that horrid maple kind)
Toothpicks

Soak toothpicks in water for 10 minutes so they don't burn in the broiler.  Cut bacon into strips (either half or one-third in length, depending on dates' size).  Wrap each date with bacon, holding in place with a toothpick. 

Arrange as a single layer on baking sheet and broil until the bacon is cooked through. 

Can be served hot or room temperature. 

Can also be served with Romescu sauce (but they don't really need it). 

123 Tas: Yours is almost identical to ingredients in our family recipe, taught to me by my aunt (except she never measured anything, so I've always just gone by how it tastes in the bowl).  These measurements will very handy to help it come out consistently.    But, oh, Tas, to us it wouldn't be dressing without SAGE!  We like lots and lots of sage - maybe as much as 1/4 cup for a batch this size.  Sometimes I put oysters in it, too.   94 Ancient family cornbread dressing recipe.  This is the highlight of the meal as far as I am concerned.

2 batches of crumbled cornbread
1 and 1/2 cups chopped onion
1 and 1/2 cups chopped celery
2 slices of crumbled white bread
1 and 1/2 teaspoons salt and pepper
2 cups of boiling chicken or turkey broth
1/2 cup melted butter
3/4 cup of milk
4 beaten eggs
4 chopped hard boiled eggs (optional)

Preheat oven to 350
Pour cornbread and white bread in large mixing bowl
Add celery and onion. Mix well.
Add boiling broth and mix.
Add milk and melted butter.
Add beaten eggs and mix well.
Add chopped hard boiled eggs.
Pour into casserole dish and top with 2 tablespoons of turkey broth
Bake at 350 for approximately 1 hour

Posted by: Tasmaniac at November 21, 2011 12:22 PM (YfcON)

124 A good side dish:

Cauliflower roasted with garlic, mustard, and bacon

Wash and divide into florets 1 head of cauliflower.  Pat dry.

Peel but do not crush 7-8 large cloves of garlic. 

Slice three or four strips of a good smoky bacon into 1/2" long pieces.

Make a sauce/marinade consisting of mustard (I usually use Jack Daniels honey mustard) and vegetable oil, approximately 2 to 3 parts mustard to oil. 

Toss cauliflower, garlic cloves, and bacon in mustard sauce to coat. 

Spread out onto a single layer of a non-stick backing sheet.  Roast at 400 F for 30 minutes. 

125 Dang, how did I mess up that re-posting so badly?  Sorry Tas, not meant to appear as if I was posting my own recipe.  Anyway, thank you for providing measurements.  I'm copying them to keep for future reference.

126

Posted by: Y-not at November 21, 2011 05:46 PM (5H6zj)

Paula Deen made those on one of her shows not too long ago.  She said it was one of the first appetizers she learned how to make back when she was first married, and has long been one of her favorites.

127 Fancy green beans

2 cups of the baby green beans, aka "haricot verts"
1 strip of bacon cut into small (<1/4") pieces
1 shallot (can substitute with a clove of garlic), finely diced
1/4 to 1/2 cup of port or sweet sherry (Pedro Ximenez)
1/4 cup hazelnuts (already peeled, roughly chopped)

Microwave or steam green beans until they are just shy of being fully cooked.  (If you can get them pre-washed in the cellophane package for microwaving, all the better.)

In a large, deep non-stick fry pan on medium-high heat, saute the bacon bits until they begin to stiffen (but do not get them too crispy or burnt).  Drain off excess bacon grease.  Add finely diced shallot and saute briefly (about a minute).  Toss in green beans - toss to coat with bacony goodness - then deglaze the pan with port.  Simmer a minute.  Finish with hazelnuts.  Serve. 

128
Wifey made Pumpkin Donut Muffins and they were outstanding.

From Martha Stewart. Martha should be pissed, by the way, at all the congressional insider trading.

129 @24 Mole sauce

Funny to see this.  Mr Y-not and I just got back from having lunch at a Salt Lake institution, the Red Iguana, which is known for their moles.  I had a killer Oaxacan Red Mole with pork chops.  Really tasty!

130 "Mitt Romney Stuffing"

I loaf Wonder Bread. 

Let stand four years.

Serve.

131

Reactionary:  are you still there?

Way back at the top of the thread you asked for a recipe for sticky toffee pudding.  I've never made it, but here's a recipe from the King Arthur flour site:


http://tinyurl.com/6pzuagn


Hope this is of some use. 

132 Y-not....if you're still here, Perry will be on Special Report soon in the center seat.

133 Cranberry Recipe From A Lady I Met At The Liquor Store: *Everything in the recipe is "to taste", so use your own measurements. Whole cranberries 1 can frozen orange juice concentrate Grand Marnier lemon juice sugar water cornstarch 1) Mix water and sugar in saucepan, add cranberries. Warm everything until cranberries "pop". 2) Reserve about 1/4 warmed liquid in separate bowl. Add Grand Marnier, orange juice concentrate (do not dilute), and lemon juice to remaining mixture in saucepan. Warm through. 3) Mix cornstarch with reserved liquid as needed to create thickness. Add to mixture as desired for thicker/thinner sauce. Serve warm. Make this about three days in advance to let the flavors really meld together.

134
Wow i really found this to be an interesting read; thanks for sharing

135 Wow this is soo helpful I have been trying to figure this out on my own for a long time now. Hopefully making this change will help encourage discussion on my blog.

136 Would be great if all these recipes could be compiled into a Moron Cookbook.

137 This web site is my breathing in, really fantastic pattern and perfect subject matter.

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139 My all time top secret trick for a ham that I do on Easter and Thanksgiving is to use a spiral cut ham and instead of brown sugar for the glaze, I use caramel ice cream topping. It sticks better and tastes better, IMHO.

140 Thank you for the good writeup. It in fact was a amusement account it. Look advanced to more added agreeable from you! However, how could we communicate?

141 Green Bean Casserole This recipe is slightly altered from the official recipe offered by French's, but it's yummy. 1 can condensed cream of mushroom soup 1/2 cup milk 1/8 tsp. black pepper 1 pound fresh green beans 1 3/4 cup french fried onions 1/2 cup mild cheddar cheese, shredded 1) Cut the green beans into pieces and cook them for 5 minutes in boiling hot water. Drain the water and put the green beans immediately in cold water to stop from cooking. 2) Mix the milk, soup, 1/4 cup cheese, 2/3 cup french fried onions and black pepper together in a separate container. Put green beans in 1 1/2 qt. casserole dish and pour the mixture over it, covering the green beans. 3) Bake mixture at 350 degrees for 30 minutes or until hot. 4) Add remaining french fried onions and cheese, cook additional 5 minutes.

142 Quick and Easy Tradition if you're traveling by car to Thanksgiving dinner: Plain old homemade cranberry sauce. Use the recipe from the bag of cranberries. If it's a bad year for cranberries or for a more "nuanced" flavor, add 1/4 teaspoon salt. Float berries in water and sort through them before cooking. Between the sugar in the sauce and the benzoic acid in the berries, keeps without refrigeration for many hours. I don't know why everybody doesn't make this, but they don't. Take a can of jellied sauce (preferably raspberry) for the kids. I also like the Cranberry and Jalapeno recipe @109. Sounds great for leftovers. Here's a cranberry salsa recipe - a little strong for dinner, but great for football time or leftovers. You'll be surprised. From Yankee magazine - how traditional can you get? Vary to taste.

143 Still searching for a killer idea ? This one does it w Cholesterol , and it kicks ass . Named by yours truly , from Pundidlyumpsite . Fettuccine Bubba 2 Packages of Green spinach Noodles 1 stick of Butter 16 oz of Parmesan 1 Pint of Whipping Cream and 4 Finely Chopped Fresh Jalapenos BTW , it improves w a little age on it , so prepare this tomorrow . You won't regret it , until the jalaproctitis sets in .

144 A Baltimore Tradition--Sauerkraut (You'll see online recipes for this that call for gin and caraway. Don't fall for it. Sauerkraut on Thanksgiving is a German/Baltimore tradition and gin is NEVER used in the real thing!) Simmer a large bag of sauerkraut (or two cans) with a little diced onion, diced apple (about 1/2 cup each) and a pinch of nutmeg. About a hour--until it's no longer raw. After you take the turkey out of the pan, spoon off about a half cup of "turkey essence"--the liquid in the bottom of the pan. If you can get a little of the brown bits too, all the better. Make sure it's not all grease--need the dark brown stuff too. Add this to the sauerkraut and simmer for another 30 minutes.

145 Happy Thanksgiving.

Pecan Pie:

Ingredients:
3 large eggs
1 cup sugar
1 cup dark Karo syrup
1 teaspoon vanilla
pinch of salt
2 cups pecans, chopped
1 (9-inch) unbaked pie shell

Directions:
Preheat oven to 350F.
Slightly beat the eggs.
Add the sugar, Karo, salt, and vanilla.
Add the pecans last.
Poke the bottom of the pie crust with a fork a few times.
Pour pie mixture into the pie crust.
Place on a baking sheet and bake at 350F for one hour.

Enjoy

146

Creamsickle Cake.

You remember creamsickles on a summer day? Alot like that.

For the cake:

1 Duncan Hinds Orange Supreme cake mix

1 Small box orange Jello,1 Cup hot water,1/2 Cup cold water

Frosting:

1-8 oz Cool Whip

1 Cup milk

1 Small box orange Jello (do not add water)

1 Small box instant vanilla pudding

 

Bake cake according to directions on box. Cool and punch holes in top with the handle of a wooden spoon. Mix Jello and pour over the cake. Whip frosting together and spread over cake. Cool overnight.

You can try different flavors....this is easy to prepare. Even if you screw up baking a boxed cake (single morons?) this is a very moist cake.

147 Ina Garten has a great-looking turkey-breast roulade recipe--I got the breast butterflied yesterday at Publix, it weighs 7+ pounds, will be plenty for us!:

Roasted Turkey Roulade
2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:30 minInactive Prep Time:15 minCook Time:2 hr 30 min
Level:
Intermediate
Serves:
6 to 7 servings
Ingredients
3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4     tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1     cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3     tablespoons pine nuts, toasted
3     cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
1 1/2 cups chicken stock, preferably homemade
1     extra-large egg, beaten
Kosher salt and freshly ground black pepper
1     whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3     tablespoons unsalted butter, melted
Directions
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

 

148

Just some random tips for Morons who may not cook much (or at all) during the rest of the year.

-- salt will keep your fresh green veggies from turning that sickly color when you cook them; important if you want broccoli, asparagus or green beans to look appetizing.

-- Please don't be like my SIL, who doesn't drain all the water from potatoes that are about to be mashed.  After you drain what you can, put the pot back on the burner for a minute or two to steam off any remaining water.

-- One of my go-to sites recommends brushing your bird with mayo for a little bit of a tangy flavor, moistness and beautiful mahogany color.  Also slip some under the skin.  Any techniques for brining or carving can also be found here.

-- Brining your turkey in coarse kosher salt will result in a juicier turkey, but be sure to rinse, rinse, rinse before cooking.  To get the full effect of brining, loosen the skin of the bird or breast with the blunt end of a wooden spoon and gently separate the skin from the meat as much as possible.  Said bird will look like it lost weight and is wearing a baggy sweater.  Remember to rinse under the skin before cooking or it will be way too salty.

Good luck and Godspeed, Moron Nation!

 

149 Always a crowd pleaser.....

Broccoli Bacon Salad --

2 bunches broccoli, florets only (5 to 6 cups florets)
1 medium red onion, chopped
2 cups shredded cheddar cheese
1/2 cup raisins (although cranberries would be a good substitution)
10 to 12 slices bacon, fried and crumbled

Dressing:

1 cup mayonnaise
2 tablespoons balsamic vinegar (white wine vinegar is fine as well; balsamic tastes better though)
2 teaspoons sugar
1 teaspoon lemon juice (optional)

Combine the florets, bacon, cheese, raisins and onion. Set aside. In a separate bowel, mix the ingredients of the dressing.

You will want to make this in advance - at least four hours. The longer it marinates the better it is.

There are never leftovers for this salad! It's my go-to.

150 ^ ^ Damn, I wish I had seen that recipe before I bought my turkey. Would love to try it. My kids are almost grown and would be up for something different. Here is my mom's famous pound cake recipe. It's the BEST! 2 sticks unsalted butter 1/2 cup Crisco 3 cups sugar 3 cups flour 1/2 t. baking powder 1/2 t. salt 5 eggs 1 t. vanilla extract (best you can find) 1/2 t. lemon extract 1 cup whole milk Heavily grease and flour a bundt or tube pan. DO NOT preheat your oven. This cake goes into a cold oven. Sift the dry ingredients in a bowl. Cream the butter, Crisco and sugar in a stand mixer until fluffy. Add the eggs one at a time. Add the vanilla and lemon extracts and mix. Add 1/3 of the dry ingredients and mix until blended. Add half the milk until mixed. Add another 1/3 dry, then the rest of the milk, and end with the rest of the dry. Mix on medium speed for 1 minute. Spoon the batter into the pan. Place in COLD oven and turn oven on to 325 degrees. Bake for one hour and 15 minutes and then check for doneness. If knife comes out wet, bake another 5 minutes until done. Remove cake from oven and cool for about 15 minutes. Do not let it sit too long in the pan or it might not come out. Enjoy! This cake is sweet and comes out with a sugary crust that is yummy. I serve it plain but it is also good with some slightly sweetened berries.

151 More great cake recipes: Snickerdoodle cake 1 box white cake mix 1 cup whole milk 1 stick butter, melted 3 large eggs 1 t. vanilla extract 2 t. ground cinnamon Grease and flour two 9" round cake pans. Preheat oven to 350 degrees. Place all ingredients in mixer bowl and beat at low speed for 1 minute, then at medium-high speed for 2 minutes. Divide the batter into the two pans. Bake for 25-28 minutes until done. Remove from oven and cool layers for 10 minutes, then remove and cool on cake racks until completely cool. Frost and enjoy! Cinnamon buttercream frosting 1 stick butter, softened 1/4 cup Crisco 4 cups 10x sugar, sifted 1 t. vanilla 3-4 T. milk or cream 1 teaspoon ground cinnamon Cream the butter until fluffy. Add the sugar 1 cup at a time, then the vanilla and cinnamon. Add 3 tablespoons milk and test for consistency. If too thick, add another bit of milk. This makes plenty to frost a two layer cake and is delicious!

152 This is so easy and it's amazingly yummy. I don't put all the sugar in, but that's just me. Also, I buy two bags of corn and save half of one to mix the kernels in before cooking: Sweet Corn Pudding 4 cups frozen corn kernels (about 19 ounces), thawed 4 large eggs 1 cup whipping cream 1/2 cup whole milk 6 tablespoons sugar 1/4 cup (1/2 stick) butter, room temperature 2 tablespoons all purpose flour 2 teaspoons baking powder 1 teaspoon salt Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

153 Posted by: dagny at November 21, 2011 11:03 AM (LVDiz) I'm trying this one, I just made my usual recipe last week and was hoping for something new.

154 Morons have contributed amazing recipes. Yes, a book would be delightful. To anyone who is attempting a dish or appetizer to bring or is harried, or cooking skillz are as unknown as the brain in the SCFOMF, here it is, as simple as it gets: Brick package of Philadelphia cream cheese Two containers of shrimp-cocktail (in refrigerated section, and yes, keep cold, along with cream cheese) Box of fancy looking crackers Nice plate Place brick of cream cheese on fancy plate. Pour shrimp-cocktail on top and then surround with uppity crackers. The guests go wild. I am not kidding. I've done this in a lurch on several occasions, to the embarrassment of having to "get" my recipe from hosts/hostesses the very next day. Oh, and yes, "That's life" whatever the other topic is.

155 Maxine, I do the same thing with the cream cheese and shrimp cocktail, but I also add several ounces of shrimp - the really small ones.  It's great to snack on while you're making the real food!

156 A Baltimore Tradition--Sauerkraut

(You'll see online recipes for this that call for gin and caraway. Don't fall for it. Sauerkraut on Thanksgiving is a German/Baltimore tradition and gin is NEVER used in the real thing!)

Mom? Is that you?

Yeah, the gin should go directly into the guests, no need to take the indirect route through the sauerkraut.

157 So difficult to create variety if you are cooking every single day - so all recipes help, even if they just inspire ideas for other recipes.