What is the oddest or most unique Thanksgiving food you and/or your family makes?!
Answers:
Only made it once years ago!. But it's good!.
Black Sticky Rice Turkey Stuffing
3/4 c!. dried chestnuts (4 oz)
1/2 tsp baking soda
18 dried black mushrooms
1/4 c!. small dried shrimps
* 2 1/2 c!. black glutinous rice
2 3/4 c!. canned chicken broth – or water
4 chinese sweet sausages (lop cheung)
1 Tab veg oil
1/2 tsp salt
1/4 lb fresh shitake mushrooms, wiped clean, trimmed & diced
1/2 lb water chestnuts, peeled and cut into quarters
3 green onions, trimmed and chopped
1/4 tsp white pepper
1/4 sp sugar
3 Tab soy sauce
2 tsp sesame oil
Soak overnight in cold water!.
1!. Combine: dried chestnuts and baking soda in a bowel; cover with boiling water and soak for 20 min!. Drain!. Remove red skins from the chestnuts!. Place chestnuts in a saucepan, add 2 cups water, bring to a boil!. Reduce heat, simmer for 1 hr!.
2!.Soak: dried mushrooms 20 min!. until soft and pliable!. Soak dried shrimp for 20 min!. Drain mushrooms and shrimp!. Cut mushrooms into thin slices!. Coarsly chop shrimp!.
3!.Rince: rice thoroughly under cold running water!. Bring 1 1/2 to 2 inches of water to a boil in a steamer!. Combine the rice and chicken broth in a 2 qt!. bowl that will fit comfortably in the steamer!. Cover and steam rice for 20 min!. Place sausage on top of the rice, cover and steam 15 min longer!. Remove from heat!. Let rice rest (covered) for 10 min!. Remove sausage and slice into 1/ 2” diagonal slices!.
4!.Heat: vegetable oil and salt in a nonstick wok over high heat!. Add fresh mushrooms and stir fry until wilted (about 30 sec)!.
Add: Dried mushrooms, dried shrimp, water chestnuts, chestnuts, sausages, and green onions; stir fry for 1 min!. Stir in the rice, white pepper, sugar, soy sauce!.
5!.Cool: before stuffing the bird!.
Yields approximately 10 cups stuffingWww@FoodAQ@Com
Black Sticky Rice Turkey Stuffing
3/4 c!. dried chestnuts (4 oz)
1/2 tsp baking soda
18 dried black mushrooms
1/4 c!. small dried shrimps
* 2 1/2 c!. black glutinous rice
2 3/4 c!. canned chicken broth – or water
4 chinese sweet sausages (lop cheung)
1 Tab veg oil
1/2 tsp salt
1/4 lb fresh shitake mushrooms, wiped clean, trimmed & diced
1/2 lb water chestnuts, peeled and cut into quarters
3 green onions, trimmed and chopped
1/4 tsp white pepper
1/4 sp sugar
3 Tab soy sauce
2 tsp sesame oil
Soak overnight in cold water!.
1!. Combine: dried chestnuts and baking soda in a bowel; cover with boiling water and soak for 20 min!. Drain!. Remove red skins from the chestnuts!. Place chestnuts in a saucepan, add 2 cups water, bring to a boil!. Reduce heat, simmer for 1 hr!.
2!.Soak: dried mushrooms 20 min!. until soft and pliable!. Soak dried shrimp for 20 min!. Drain mushrooms and shrimp!. Cut mushrooms into thin slices!. Coarsly chop shrimp!.
3!.Rince: rice thoroughly under cold running water!. Bring 1 1/2 to 2 inches of water to a boil in a steamer!. Combine the rice and chicken broth in a 2 qt!. bowl that will fit comfortably in the steamer!. Cover and steam rice for 20 min!. Place sausage on top of the rice, cover and steam 15 min longer!. Remove from heat!. Let rice rest (covered) for 10 min!. Remove sausage and slice into 1/ 2” diagonal slices!.
4!.Heat: vegetable oil and salt in a nonstick wok over high heat!. Add fresh mushrooms and stir fry until wilted (about 30 sec)!.
Add: Dried mushrooms, dried shrimp, water chestnuts, chestnuts, sausages, and green onions; stir fry for 1 min!. Stir in the rice, white pepper, sugar, soy sauce!.
5!.Cool: before stuffing the bird!.
Yields approximately 10 cups stuffingWww@FoodAQ@Com
Carrot Souffle
2 pounds fresh carrots, sliced*
6 large eggs
1 cup sugar, divided
1/3 cup self-rising flour
3/4 cup butter or margarine, melted and divided
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
COOK carrot in water to cover in a large saucepan over medium-high heat 20 to 25 minutes or until very tender; drain well!.
PROCESS carrot and eggs in a blender or food processor until smooth, stopping to scrape down sides!.
ADD 2/3 cup sugar, flour, 1/2 cup butter, salt, nutmeg, and vanilla; process until smooth!. Pour mixture into a lightly greased 13- x 9-inch baking dish!.
BAKE at 350° for 40 to 45 minutes or until set!. Combine remaining 1/3 cup sugar, 1/4 cup butter, and walnuts!. Top soufflé with mixture; bake 5 to 10 more minutes!. Yield: 8 to 10 servings!.
Prep: 45 min!., Bake: 55 min!. Www@FoodAQ@Com
I am a former chef and here in Canada our Thanksgiving is in October the second Monday, one year about 20-25 years ago, an aunt (she was my mothers step fathers cousin, but we called her Aunty Myra), brought a tasty sweet and sour sauerkraut salad, made by rinsing the sauerkraut, and making a dressing with cider vinegar, and brown sugar and re-marinating it with a combo of onions, celery, red peppers, celery seeds and chopped parsley, I have made it several times, and still cannot get the flavour right, I like it but like other childhood memory's it is fading fast!.Www@FoodAQ@Com
We make a few funky things that are all really tasty!.
We make Booze Pie (grasshopper (mint) pie with extra creme de menthe and some Bailey's), zucchini casserole, and on Friday we always have turkey poutine--it's french fries with shredded turkey over the top, covered in gravy and melted cheese curds!.Www@FoodAQ@Com
We make Booze Pie (grasshopper (mint) pie with extra creme de menthe and some Bailey's), zucchini casserole, and on Friday we always have turkey poutine--it's french fries with shredded turkey over the top, covered in gravy and melted cheese curds!.Www@FoodAQ@Com
We don't make anything too strange, but we always have a variety of pies including chocolate fudge pie and lemon meringue! Www@FoodAQ@Com
Fried green tomatoes!!Www@FoodAQ@Com
turkeyWww@FoodAQ@Com
hm corn pudding and my gma's sweet potatoes and marshmellows! what about yourself!?!Www@FoodAQ@Com