pink_panther5432
New member
recipe requests
Will you tell me a great family recipe for thanksgiving?
xxdark_angel95xx
New member
Why would you want to eat a family for Thanksgiving? 
Of all the Thanksgiving recipes I've tried, the one that really sticks out is sausage and pecan stuffing. I don't have the exact recipe I've used before, but this one is very close.-------------SAUSAGE PECAN STUFFING 1/2 lb. bulk pork sausage1 c. chopped celery1/2 c. chopped onion1/2 c. butter2 (6 oz.) pkg. stuffing mix2 c. broth or water1/2 c. chopped pecansIn medium sized pan cook sausage until browned. Remove sausage. Add celery, onion and butter; cook until tender. Pour stuffing mix into large mixing bowl. Stir in celery/onion mixture. Add broth, tossing until evenly moistened. Stir in sausage and pecans. Place mixture in turkey and bake accordingly, 325 degrees for 25 minutes per pound of bird.http://www.cooks.com/rec/view/0,1627,153170-255202,00.htmlJMB
Of all the Thanksgiving recipes I've tried, the one that really sticks out is sausage and pecan stuffing. I don't have the exact recipe I've used before, but this one is very close.-------------SAUSAGE PECAN STUFFING 1/2 lb. bulk pork sausage1 c. chopped celery1/2 c. chopped onion1/2 c. butter2 (6 oz.) pkg. stuffing mix2 c. broth or water1/2 c. chopped pecansIn medium sized pan cook sausage until browned. Remove sausage. Add celery, onion and butter; cook until tender. Pour stuffing mix into large mixing bowl. Stir in celery/onion mixture. Add broth, tossing until evenly moistened. Stir in sausage and pecans. Place mixture in turkey and bake accordingly, 325 degrees for 25 minutes per pound of bird.http://www.cooks.com/rec/view/0,1627,153170-255202,00.htmlJMBSure, why not?This first one is Corn Casserole, and is absolutely yummy for anytime of the year...Ingredients:1 box Jiffy corn muffin mix1 can cream-style corn1/2 C. melted butter3/4 C. sugar or Splenda1 can whole kernel corn2 eggs1 C. (8 oz.) sour creamMix all of that together in a large bowl. Bake at 375 for 45-60 min. or until set in a well greased 9 x 13 baking dish.And this is the best cranberry sauce I've ever ate...Ingredients:1 1/2 C. sugar1 navel orange (I use 1/2 C. OJ)1/2 tsp. grated ginger4 C. cranberries, well washed and any stems/leaves removed1/2 C. (2 oz.) toasted pecansGrate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add the cranberries and cook until they pop- it will form a gelatin-like substance. Add the pecans and cool sauce.
xxdark_angel95xx
New member
Julia Child's cranberry recipe is to die for! Especially while it is still hot.Or you could just make those sweet potatoes with marshmallows just like everyone else in the South.
Dawn Hornsby's Unusual Green Bean Casserole 3 (9 ounces) packages frozen French style green beans 1 1/2 cups water 1 1/2 teaspoons salt 1 (5 ounces) can water chestnuts, sliced, drained 2 cans cream of celery soup 1/8 teaspoon pepper 1/2 cup whole milk 2 cans French fried onions rings 1. Combine water, beans and salt. Bring to a quick boil. 2. Reduce heat until it has thawed and slightly crisp. **About 4 minutes** Drain them. 3. In a 2 quart casserole dish, layer the beans and chestnuts. 4. Next, mix the milk and soup into a separate bowl. Add pepper. 5. Pour this over the beans and chestnuts. Bake at 350* for 25 minutes. 6. Remove from oven and top with the onion rings and bake again until they are a golden brown.
I'm sure you already have a family favorite turkey so am only suggesting some of the accompaniments which are a hit in our family.Cornbread and Oyster Dressing INGREDIENTS: * 4 tablespoons butter, divided * 1 cup chopped onion * 4 green onions, chopped * 2 stalks celery, chopped * 3 cups crumbled cornbread * 3 cups soft bread crumbs * 1/2 cup minced fresh parsley * salt and pepper, to taste * 2 large eggs, lightly beaten * 1 pint shucked oysters, drained, reserve 1/2 cup liquidPREPARATION
reheat oven to 350°.Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Saute onions and celery in the butter until tender, not browned.Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt, pepper, and parsley.Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the centerGently stir in the oysters.Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the centerAmbroisa Salad * 1 cup mixed fruit chunks or fruit cocktail, drained * 1/2 cup Mandarin orange sections * 1/2 cup pineapple tidbits * 1/2 cup miniature marshmallows * 3/4 cup sour cream, or as desired * 1/4 cup maraschino cherries, halved * 1/4 cup red seedless grapes * lettuce leavesPREPARATION
rain fruits well. Combine all ingredients except lettuce, mixing gently but thoroughly. Chill.Serve on lettuce leaves.Pumpkin Cheesecake * Crust * 1 1/2 cups graham cracker crumbs * 3 tablespoons sugar * 3 tablespoons melted butter * 1/2 teaspoon cinnamon * . * Filling: * 2 (8 ounces each) packages cream cheese, softened * 1 cup half-and-half or whipping cream * 1 cup canned pumpkin * 3/4 cup granulated sugar * 4 eggs, separated * 3 tablespoons all-purpose flour * 1 teaspoon vanilla extract * 1 teaspoon ground cinnamon * 1/2 teaspoon ground ginger * 1/4 teaspoon ground nutmeg * 1/4 teaspoon salt * . * Topping: * 1 cup sour cream * 2 tablespoons sugar * 1/2 teaspoon vanilla extractPREPARATION:Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. Bake at 325° for 1 hour.Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.
reheat oven to 350°.Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Saute onions and celery in the butter until tender, not browned.Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt, pepper, and parsley.Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the centerGently stir in the oysters.Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the centerAmbroisa Salad * 1 cup mixed fruit chunks or fruit cocktail, drained * 1/2 cup Mandarin orange sections * 1/2 cup pineapple tidbits * 1/2 cup miniature marshmallows * 3/4 cup sour cream, or as desired * 1/4 cup maraschino cherries, halved * 1/4 cup red seedless grapes * lettuce leavesPREPARATIONrain fruits well. Combine all ingredients except lettuce, mixing gently but thoroughly. Chill.Serve on lettuce leaves.Pumpkin Cheesecake * Crust * 1 1/2 cups graham cracker crumbs * 3 tablespoons sugar * 3 tablespoons melted butter * 1/2 teaspoon cinnamon * . * Filling: * 2 (8 ounces each) packages cream cheese, softened * 1 cup half-and-half or whipping cream * 1 cup canned pumpkin * 3/4 cup granulated sugar * 4 eggs, separated * 3 tablespoons all-purpose flour * 1 teaspoon vanilla extract * 1 teaspoon ground cinnamon * 1/2 teaspoon ground ginger * 1/4 teaspoon ground nutmeg * 1/4 teaspoon salt * . * Topping: * 1 cup sour cream * 2 tablespoons sugar * 1/2 teaspoon vanilla extractPREPARATION:Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. Bake at 325° for 1 hour.Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.I love the corn casserole already posted. I love creamy mashed potatoes. another favorite is maple glazed turnips.peel and dice up some purple top turnips...melt some butter in a saute pan, when the butter is melted add in the turnips to coat, add in chicken stock to cover half way up the single layer of turnips, cook stirring occasionally, when most of the stock has reduced and turnips are fork tender add in some maple syrup stir to coat and reduce... this is yummy!
I have made this jello mold ever since my kids were small,which has been about 40 years. I always make two, one with the nuts and one without. I only make it for Thanksgiving dinner, as then it is a special treat, plus I really never make jello molds anymore. Enjoy! JELLO MOLD FOR THANKSGIVING2 SMALL PKS OF STRAWBERRY JELLO2 CUPS BOILING WATER1 CUP OF cold WATER2 CUPS OF SOUR CREAMCHOPPED NUTSYOU CAN DOUBLE THIS AND DIVIDE BETWEEN TWO MOLDS.Dissolve Jell-O in boiling water. Add one cup of cold water. Add two cups of sour cream and mix well (I use a hand mixer). Add chopped nuts, as many as you like (I use walnuts).
CHICKEN TIKKA Ingredients1 kg chicken breast pieces and drumsticks2 tbsps fresh lime juice1 tsp ginger, chopped1 clove garlic, crushed1 tsp chilli powder1 tsp red Kashmiri chilli powder1 tsp black pepper powder2 tbsps vegetable oil1 1/2 tsp saltMethodPut all the ingredients except the chicken pieces in a bowl and mix well. Make small cuts in the chicken pieces and add to the marinade. Mix well so that the chicken gets properly coated with it. Cover and leave in a cool place or refrigerator for six hours.Thread the chicken pieces onto skewers and cook over heated charcoal for 10 to 15 minutes.
StephensonC
Banned
I cup strong coffee1 jigger Irish Whiskey top with whipped creamSurvive another Thanksgiving.