Favorite Thanksgiving Dish?!
Thanksgiving is just right around the corner!!
Please tell me your BEST Thanksgiving dish and include the recipe -- I love trying new things and would love to surprise my family and friends!!
Thanks in advance!
Www@FoodAQ@Com
Please tell me your BEST Thanksgiving dish and include the recipe -- I love trying new things and would love to surprise my family and friends!!
Thanks in advance!
Www@FoodAQ@Com
Answers:
Let me award you with the finest (and possibly only) green bean and corn casserole!. It is heavenly, really!. I started making it 3 years ago, when I became vegetarian, and my family loves it! It appears every year at Thanksgiving by request!. Enjoy!.!.!.
- 1 (14 1/2 oz!.) can French style green beans, rinsed and drained
- 1 (11 oz!.) can white shoepeg corn or yellow corn, rinsed and drained
- 1 (10 3/4 oz!.) can cream of celery soup
- 2-3 stalks celery, trimmed, washed, and finely chopped (I left this out once because I hate celery, and it was just fine)
- 1 small onion, chopped (approximately 1/4 to 1/2 cup)
- 1/2 cup shredded cheddar cheese
- 1 (8 oz!.) container sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 22 Ritz, crushed
- 1 (2 oz!.) package sliced almonds
- 1/4 cup butter, melted
1) Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size)!.
2) Mix together the cracker crumbs, nuts, and the melted butter and set aside!.
3) Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top!.
4) Bake uncovered for 30 minutes or until bubbly!. Www@FoodAQ@Com
- 1 (14 1/2 oz!.) can French style green beans, rinsed and drained
- 1 (11 oz!.) can white shoepeg corn or yellow corn, rinsed and drained
- 1 (10 3/4 oz!.) can cream of celery soup
- 2-3 stalks celery, trimmed, washed, and finely chopped (I left this out once because I hate celery, and it was just fine)
- 1 small onion, chopped (approximately 1/4 to 1/2 cup)
- 1/2 cup shredded cheddar cheese
- 1 (8 oz!.) container sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 22 Ritz, crushed
- 1 (2 oz!.) package sliced almonds
- 1/4 cup butter, melted
1) Preheat oven to 350 F and have ready a greased medium oval baking dish (7"x11" size)!.
2) Mix together the cracker crumbs, nuts, and the melted butter and set aside!.
3) Mix together the remaining ingredients and pour into the prepared pan, sprinkling the nut mixture over the top!.
4) Bake uncovered for 30 minutes or until bubbly!. Www@FoodAQ@Com
Sweet Potato Balls from Paula Dean (Food Network)
4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F!.
Bake the potatoes until tender, then peel and mash them!. Stir in the brown sugar, orange juice, zest and nutmeg!. In a separate bowl, toss the coconut with the sugar and cinnamon!. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball!. Roll the balls in the coconut mixture!. Bake for 15 to 20 minutes!. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open!.
Www@FoodAQ@Com
4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees F!.
Bake the potatoes until tender, then peel and mash them!. Stir in the brown sugar, orange juice, zest and nutmeg!. In a separate bowl, toss the coconut with the sugar and cinnamon!. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball!. Roll the balls in the coconut mixture!. Bake for 15 to 20 minutes!. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open!.
Www@FoodAQ@Com
BROCCOLI CASSEROLE
3 bags chopped frozen broccoli
1 lg!. block Velveeta cheese
2 rows of Ritz crackers, crushed into crumbs
1 stick butter, cut in half
1 oblong casserole dish
1!. Cook broccoli according to package instructions!. Set aside!.
2!. In medium saucepan melt 1/2 stick butter with 3/4 block of Velveeta cheese until creamy!.
3!. In small saucepan or mug in microwave, melt 1/2 stick butter!. Mix into cracker crumbs with fork, set aside!.
4!. In casserole dish take half of your broccoli and line bottom of dish!. No need to grease!.
5!. Pour half of cheese and butter mixture over broccoli evenly!.
6!. Pour half of your cracker crumb mixture over cheese and broccoli!.
7!. Repeat steps 4, 5, 6 making two layers, ending with cracker crumbs!.
8!. Bake at 350 degrees for about 20 minutes or until crumbs are golden brown!.
Yummy everytime!
Www@FoodAQ@Com
3 bags chopped frozen broccoli
1 lg!. block Velveeta cheese
2 rows of Ritz crackers, crushed into crumbs
1 stick butter, cut in half
1 oblong casserole dish
1!. Cook broccoli according to package instructions!. Set aside!.
2!. In medium saucepan melt 1/2 stick butter with 3/4 block of Velveeta cheese until creamy!.
3!. In small saucepan or mug in microwave, melt 1/2 stick butter!. Mix into cracker crumbs with fork, set aside!.
4!. In casserole dish take half of your broccoli and line bottom of dish!. No need to grease!.
5!. Pour half of cheese and butter mixture over broccoli evenly!.
6!. Pour half of your cracker crumb mixture over cheese and broccoli!.
7!. Repeat steps 4, 5, 6 making two layers, ending with cracker crumbs!.
8!. Bake at 350 degrees for about 20 minutes or until crumbs are golden brown!.
Yummy everytime!
Www@FoodAQ@Com
My dressing recipe is a family favorite as is the Raspberry Jello Salad!.
Three Onion Stuffing With Mushrooms, Sage & Thyme
Ingredients:
6 cups dried white bread
4 cups day old corn bread
2 medium sweet onions, diced(1 1/2 cups)
1 large red onion, diced(1 1/4 cup)
5 large shallots diced
1 cup finely chopped celery
1 stick unsalted butter
1/4 - 1/2 cup olive oil
1 teaspoon salt
1 tablespoon pepper
2 tablespoons minced garlic
1 cup chopped crimini mushrooms
1/2 cup chopped shitake mushrooms
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/2 cup chopped flat-leaf parsley
2 large eggs lightly beaten
2 - 3 cups chicken broth
1/2 half & half
Preheat oven to 325 degrees!. In large mixing bowl, break bread into pieces, crumble corn bread, set aside!.
Melt butter in a large skillet over medium heat!. Add 1/4 cup olive oil, all the onions and saute for 8 minutes!. Add celery and garlic, saute 6 minutes!. Season with salt & pepper!. Cook longer if onions and celery are not soft!.
Remove from heat and sprinkle sage, thyme & parsley over mixture, place in bowl!. Heat 1/4 cup olive oil in medium saute pan, add mushrooms and saute until a light golden brown, about 6 minutes!. Add to onion mixture, stir!.
Add 2 cups of chicken broth and the half & half to the bread!. Stir until liquid is absorbed!. Check to see if bread is still hard, add additional chicken broth until bread mixture is moist!. Stir in onion mixture!.
Pour into a buttered 13 x 9 glass baking dish!. Cover with foil, bake 40 minutes!. Remove foil bake 20 - 30 minutes until golden brown!.
Raspberry Jello Salad:
http://www!.cooking-is-easy-and-fun!.com/R!.!.!.Www@FoodAQ@Com
Three Onion Stuffing With Mushrooms, Sage & Thyme
Ingredients:
6 cups dried white bread
4 cups day old corn bread
2 medium sweet onions, diced(1 1/2 cups)
1 large red onion, diced(1 1/4 cup)
5 large shallots diced
1 cup finely chopped celery
1 stick unsalted butter
1/4 - 1/2 cup olive oil
1 teaspoon salt
1 tablespoon pepper
2 tablespoons minced garlic
1 cup chopped crimini mushrooms
1/2 cup chopped shitake mushrooms
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh sage
1/2 cup chopped flat-leaf parsley
2 large eggs lightly beaten
2 - 3 cups chicken broth
1/2 half & half
Preheat oven to 325 degrees!. In large mixing bowl, break bread into pieces, crumble corn bread, set aside!.
Melt butter in a large skillet over medium heat!. Add 1/4 cup olive oil, all the onions and saute for 8 minutes!. Add celery and garlic, saute 6 minutes!. Season with salt & pepper!. Cook longer if onions and celery are not soft!.
Remove from heat and sprinkle sage, thyme & parsley over mixture, place in bowl!. Heat 1/4 cup olive oil in medium saute pan, add mushrooms and saute until a light golden brown, about 6 minutes!. Add to onion mixture, stir!.
Add 2 cups of chicken broth and the half & half to the bread!. Stir until liquid is absorbed!. Check to see if bread is still hard, add additional chicken broth until bread mixture is moist!. Stir in onion mixture!.
Pour into a buttered 13 x 9 glass baking dish!. Cover with foil, bake 40 minutes!. Remove foil bake 20 - 30 minutes until golden brown!.
Raspberry Jello Salad:
http://www!.cooking-is-easy-and-fun!.com/R!.!.!.Www@FoodAQ@Com
The turkey recipe from Alton Brown!. Cover your turkey in butter, sage, salt and pepper and don't use stuffing!. Cover the breast of the turkey with foil and cook turkey at 500 degrees for 30 minutes!. Then reduce the temperature to 350 and remove foil!. Continue baking the turkey until it is done!. Don't regard the little pop up thermometer and use your own, It cooks faster, makes the turkey look amazing, and keeps the breast juicy! Www@FoodAQ@Com
pumpkin cheesecake is my favorite Thanksgiving dessert so far! I found the recipe on kraftfoods!.com/kf http://www!.kraftfoods!.com/kf/recipes/pum!.!.!.
Happy Holidays!Www@FoodAQ@Com
Happy Holidays!Www@FoodAQ@Com
my mothers noodles- she uses the broth from cooking the gizzards and makes homemade wide egg noodles, it is kind of gravy-like and soupy and have chunks of dark meat turkey in it!. AMAZING!Www@FoodAQ@Com
My favorite would be pumpkin pie with cool whip!. Any pumpkin pie recipe will do!. Www@FoodAQ@Com
fried turkeyWww@FoodAQ@Com
a clean one lolWww@FoodAQ@Com
Crouton Stuffing made Indian Upma style
http://www!.indiacurry!.com/fusioncooking/!.!.!.
Crouton Stuffing Upma Style Fusion Recipe Happy Thanksgiving
In India Upma is eaten for breakfast!. Normally Upma is made with Wheat Rava (Coarse cream of wheat)!. Here, we will make crouton stuffing!.
You can use either seasoned or un-seasoned croutons!.
You can eat it as Upma for breakfast, or serve as a stuffing with your Thanksgiving dinner!.
Happy holidays
Ingredients
1!. Canola oil: ? tablespoons
2!. Brown Mustard Seeds: 1 teaspoon
3!. Onion: 1? cups, peeled diced about ?"
4!. Carrots: ? cup, diced about ?"
5!. Celery: ? cup, diced about ?"
6!. Salt: ? teaspoon or to taste
7!. Serrano: 4
Split in half!. Remove seeds and white membranes to reduce heat to suit your taste!. Chop coarse
8!. Turmeric Powder: ? teaspoon
9!. Broken walnuts: ? cup
10!. Frozen Baby Peas: ? cup Frozen or thawed
11!. Raisins: 2 Tablespoons
12!. Lime Juice: 1? teaspoon
13!. Water 2 cups
14!. Cilantro: 2 tablespoons washed leafs picked stem discarded chopped
15!. Croutons (7 oz): 1 Bag
Method
1!. Heat oil in a heavy bottom skillet!. Add mustard seeds!. Cover!. Fry till the mustard seeds start to sputter and pop about 2 minutes!.
2!. Add onions, carrots, celery, and salt!. Sauté the onion till the edges start to turn brown!.
3!. Add Serrano, turmeric, and walnut!. Stir-fry about 2 minutes
4!. Add remaining ingredients except Cilantro and Croutons!. Bring it to a boil
5!. Add cilantro and crotons!. Toss well to cover croutons!. Cover!. Shut off heat
Www@FoodAQ@Com
http://www!.indiacurry!.com/fusioncooking/!.!.!.
Crouton Stuffing Upma Style Fusion Recipe Happy Thanksgiving
In India Upma is eaten for breakfast!. Normally Upma is made with Wheat Rava (Coarse cream of wheat)!. Here, we will make crouton stuffing!.
You can use either seasoned or un-seasoned croutons!.
You can eat it as Upma for breakfast, or serve as a stuffing with your Thanksgiving dinner!.
Happy holidays
Ingredients
1!. Canola oil: ? tablespoons
2!. Brown Mustard Seeds: 1 teaspoon
3!. Onion: 1? cups, peeled diced about ?"
4!. Carrots: ? cup, diced about ?"
5!. Celery: ? cup, diced about ?"
6!. Salt: ? teaspoon or to taste
7!. Serrano: 4
Split in half!. Remove seeds and white membranes to reduce heat to suit your taste!. Chop coarse
8!. Turmeric Powder: ? teaspoon
9!. Broken walnuts: ? cup
10!. Frozen Baby Peas: ? cup Frozen or thawed
11!. Raisins: 2 Tablespoons
12!. Lime Juice: 1? teaspoon
13!. Water 2 cups
14!. Cilantro: 2 tablespoons washed leafs picked stem discarded chopped
15!. Croutons (7 oz): 1 Bag
Method
1!. Heat oil in a heavy bottom skillet!. Add mustard seeds!. Cover!. Fry till the mustard seeds start to sputter and pop about 2 minutes!.
2!. Add onions, carrots, celery, and salt!. Sauté the onion till the edges start to turn brown!.
3!. Add Serrano, turmeric, and walnut!. Stir-fry about 2 minutes
4!. Add remaining ingredients except Cilantro and Croutons!. Bring it to a boil
5!. Add cilantro and crotons!. Toss well to cover croutons!. Cover!. Shut off heat
Www@FoodAQ@Com