Making Thanks giving dinner.. can I have one course idea per answer?!


Question: I know you only wanted on course idea per answer, but here is what my family usually has for Thanksgiving dinner, maybe you can get some ideas from this:

Main Course:
Turkey (baked but considering fried)
Stuffing/Dressing (add sausage & bread crumbs for extra taste)
Cranberry Sauce
Pasta salad
Shrimp Salad
Potato Salad
Yams, mashed potatoes OR scalloped potatoes
Frozen bread (actually comes out delicious)
Green bean salad
Deviled Eggs

For desert:
Dutch apple pie with whip cream
Pumpkin pie with whip cream

Drinks:
Sparkling grape juice
Sprite
Pepsi
Water

Hope this helps! :)


Answers: I know you only wanted on course idea per answer, but here is what my family usually has for Thanksgiving dinner, maybe you can get some ideas from this:

Main Course:
Turkey (baked but considering fried)
Stuffing/Dressing (add sausage & bread crumbs for extra taste)
Cranberry Sauce
Pasta salad
Shrimp Salad
Potato Salad
Yams, mashed potatoes OR scalloped potatoes
Frozen bread (actually comes out delicious)
Green bean salad
Deviled Eggs

For desert:
Dutch apple pie with whip cream
Pumpkin pie with whip cream

Drinks:
Sparkling grape juice
Sprite
Pepsi
Water

Hope this helps! :)

we are having a Mexican thanksgiving--so I am making a few main meal and some sides

sweet potato casserole

Greens w/ Ham or Bacon in em.Yummmm

heres my yams,

4 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
2 cups orange juice
3 cups light corn syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 cup vanilla extract
2 teaspoons lemon zest
2 tablespoons flour
1 1/2 cups light brown sugar, packed
1 1/2 cups granulated sugar

Preheat oven to 350 degrees F.
Boil yams until slightly underdone, to avoid breaking. Strain, cool and set aside.

In a large container whisk together orange juice, corn syrup, cinnamon, nutmeg, vanilla and zest. In another bowl, whisk flour and both sugars together.

Put cooled yams in a deep baking dish, add dry ingredients and stir to coat. Pour liquid over yams and bake for 20 to 25 minutes

cant forget the turkey!!

This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:

6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
2 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
3/4 large jar of poultry seasoning
salt and pepper to taste
2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.

Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.

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This is a very easy recipe to make and very tasty as well. Canned yams/sweet potatoes can be substituted for fresh, but the flavor is just not quite the same.

Kings Arms Tavern Sweet Potatoes

3-pounds sweet potatoes
?-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
?-teaspoon nutmeg
?-teaspoon salt
1-cup milk

Preheat oven to 400o
Grease 1? quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.

Stir in all the remaining ingredients except 2 tablespoons of sugar.

Turn the mixture in to prepared casserole and sprinkle with remaining sugar.

Bake at 400o for 30 minutes.

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Lime Jell-O Mold

1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
8 ounce container of Cool Whip

Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.

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Blueberry Two-Crust Pie

Prep: 30 min.
Bake: 50 min.

Ingredients Pie Crust**
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons water

Ingredients Filling
2/3 to 3/4 cup sugar
3 tablespoons all-purpose flour
5 cups blueberries
2 teaspoons finely shredded lemon peel
Milk (optional)
Sugar (optional)

Directions
1. In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.

2. On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.

3. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

4. In a large mixing bowl combine the 2/3 to 3/4 cup sugar and 3 tablespoons flour. Stir in berries and lemon peel. Gently toss berries until coated. Transfer berry mixture to the pastry-lined pie plate.

5. On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.

6. If desired, brush pastry top with a little milk and sprinkle with additional sugar.

7. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

**You can use refrigerated pie crusts in place of homemade.

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Impossibly Easy Cherry-Almond Pie
Try a super-simple, 1-2-3 cherry pie dessert.

Prep Time:20 min
Start to Finish:1 hr 25 min
Makes:8 servings

Filling
1/2 cup Original Bisquick? mix
1/4 cup granulated sugar
1 cup milk
2 tablespoons butter or margarine, softened
1/4 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
Brown Sugar Streusel
1/2 cup Original Bisquick? mix
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Garnish, If Desired
Toasted slivered almonds, if desired


1. Heat oven to 400°F. Grease 10-inch glass pie plate with shortening or cooking spray. In medium bowl, stir all filling ingredients except cherry pie filling until blended. Pour into pie plate. Spoon cherry pie filling over top.
2. Bake 25 minutes. Meanwhile, in small bowl, mix all streusel ingredients except butter. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle streusel over pie filling.
3. Bake about 10 minutes longer or until streusel is brown; cool slightly, about 30 minutes. Sprinkle with almonds.

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Best Pumpkin Pie
Prep: 30 minutes
Bake: 55 minutes

Ingredients
1 recipe Pastry for Single-Crust Pie
1 15-oz. can pumpkin
3/4 cup sugar
1 to 1-1/4 tsp. ground cinnamon
1/2 to 1 tsp. ground ginger
1/2 tsp. salt
1/4 to 1/2 tsp. ground nutmeg
1/4 to 1/2 tsp. ground cloves
3 slightly beaten eggs
1-1/4 cups milk
Cranberry-Pecan Caramel Topper (recipe, right) (optional)
Sweetened Whipped Cream (optional)

Directions
1. Prepare and roll out Pastry for Single-Crust pie (below). Preheat oven to 375 degrees F.

2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, top with Cranberry-Pecan Caramel Topper, and/or whipped cream. Makes 8 servings.

Pastry for a Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.

Test Kitchen Tip: To make ahead, prepare pie as directed; cover and refrigerate up to 2 days before serving.

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Pumpkin Pie
Prep: 30 minutes
Bake: 50 minutes

Ingredients
1 recipe Pastry for Single-Crust Pie
1 15-ounce can pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten
3/4 cup half-and-half, light cream, or milk

Directions
1. Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.

2. For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.

3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

4. Makes 8 slices

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Libby's Famous Pumpkin Pie recipe
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S? Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

8 Servings

Ingredients for Libby's Famous Pumpkin Pie
3/4 cup Granulated sugar
2 Eggs large
1 teaspoon Ground cinnamon
1 can (15oz) LIBBY'S Pure Pumpkin
1/2 teaspoon Salt
1 can (12 oz) Evaporated milk
1/2 teaspoon Ground ginger
1 Unbaked 9 inch deep dish pie shell
1/4 teaspoon Ground cloves
Whipped cream optional

Directions for Libby's Famous Pumpkin Pie
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425? F oven for 15 minutes. Reduce temperature to 350? F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425? F. oven for 15 minutes. Reduce temperature to 350? F.; bake for 20 to 30 minutes or until pies test done.

Duck with red cabbage


INGREDIENTS: DUCK

1 (2 1/2-lb) duck (preferably aged), neck removed
3/4 cup dry red wine
3/4 cup soy sauce
1 tablespoon fresh lemon juice
1/3 cup hoisin sauce
1 teaspoon Sichuan peppercorns (optional)
1 (2 1/2-inch) cinnamon stick
1/8 teaspoon dried hot red pepper flakes
3 garlic cloves, smashed
1 (1/4-inch-thick) piece peeled fresh ginger, smashed
1 small onion, quartered
1 cup water
1 tablespoon all-purpose flour

PREPARATION:

Put oven rack in middle position and preheat oven to 400°F.

Wash and dry duck, then "groom" it by removing any remaining feathers and quills with tweezers or needlenose pliers. Tie legs together using string, then tuck wings under body to secure.

Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.

Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.

While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.

Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)

Serve duck with sauce and red cabbage

INGREDIENTS: RED CABBAGE

* 1 medium head red cabbage, washed and shredded
* 1 large tart apple, peeled, cored, and sliced
* 2 tablespoons butter
* 1 bay leaf
* salt and pepper
* 1/4 cup dry white wine
* 2 tablespoons vinegar
* 1 teaspoon sugar

PREPARATION:
In a Dutch oven or large deep skillet, melt butter; add cabbage and apple slices, mixing well. Add bay leaf and salt and pepper to taste. cover and cook over low heat for about 10 minutes. Add wine, vinegar and sugar; stir to mix well. Cover and cook for about 45 minutes to 1 hour. Taste and adjust seasonings.
Serves 4 to 6.

Gotta try corn pudding.Corn seems to be one of those vegetable that everyone loves. Years ago, I was introduced to corn pudding and it was love at first sight. Easy to make, corn pudding is one of those country style side dishes that is always a hit.
Cajun Sweet Corn Pudding


Serves 8

2 tablespoons olive oil
4 ears of fresh, young corn (about 2 cups including milk)*
1-1/4 teaspoons sea salt
1/4 teaspoon cayenne
6 slices of smoky bacon, chopped
3/4 cup onions, chopped
3/4 cup bell peppers, chopped
1 tablespoon pimento, diced
2 cups heavy cream
1 cup milk
5 eggs
Freshly ground black pepper to taste
1/8 teaspoon grated nutmeg
1/2 cup grated parmesan cheese
1/2 cup yellow cornmeal
Butter for greasing the casserole dish
3 – 4 tablespoons dried fine bread crumbs

Preheat oven to 375°F. Butter the sides and bottom of a 2 quart casserole** with a few teaspoons of butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.

Cut the corn off the cobs and then scrape the cobs over a large bowl a second time to release the milk. Scrape the cobs again to extract any remaining milk. Set aside.

Heat the olive oil in a large heavy skillet over medium high heat. Add the corn, salt, and cayenne. Sauté for 2 – 3 minutes. Add the bacon and sauté until crisp. Add the onions, bell peppers, and pimentos. Cook until barely tender. Remove from heat.

In a medium bowl, whish together the cream, milk, eggs, and remaining seasonings until frothy. Add to the corn mixture and stir to combine. Add the cornmeal and parmesan cheese and mix well.

Pour into the prepared casserole dish and bake until golden, about 1 hour.

Serve hot from the oven.
* You can substitute canned or frozen corn if you wish.
** An 8” X 8” X 2” h baking dish works well for this dish

By varying the seasonings you change the style of this dish into a Southwest, Mexican, or Italian dish.

The Bank's Wassail... the little bank in the Texas Hill Country has been serving this , along with gingerbread, for years during the holiday season

2 qts apple cider
2 C. orange juice
1 C. lemon juice
5 C. pineapple juice
1 whole cinnamon stick
1 tsp. whole cloves
1 C. honey ( or sugar)

Bring all ingredients to a low simmer for about 30 - 45 minutes. Uncle Bo likes a shot of whiskey on the side.

This is for an easy, but delicious old fashioned stuffing. Day before make cornbread. When cool, break it up, cover with cloth and let sit on counter overnight to dry out. Next day crumble it up, add chopped onion, chopped celery, poultry seasoning, sage, two cubes of butter melted in two cups of chicken broth and two cups of water. Mix well. It should be very loose. Adjust all ingredients for the number of servings you want. Taste it as you go along and adjust seasonings. Nothing is exact. Sense nothing but the onion and celery is raw it is safe to taste before you cook it. Remember you must have plenty of liquid. It will absorb it during cooking and you don't want it to be dry. I have been making this for at least fifty years and always get rave reviews. You can also make a giblet gravy by boiling them in chicken broth and water til done. Add some chopped boiled egg, one or two, and cornstarch to thicken. Have a very happy Thanksgiving and don't wear yourself out cooking. Do as much as possible in the days preceding it.

Chitterlings

1 10 pound bucket of Chitterlings
Lawry's seasoning salt
Salt
Pepper
One Large Onion, chopped

Leave the chitterlings out overnight to thaw. Dump in sink and run cold water over them. Get one other person that does not mind the smell of them to help you clean. Taking one chitterling at a time, clean out the extra fat (leave a little bit for flavoring) and the straw and other things you cannot identify. Put the chitterlings in a large pot as they are being cleaned. Keep the bucket to put the waste taken from the chitterlings.

When finished, run them through a rinse a few times then place on stove. Add the ingredients and stir. Put your heat on medium high until they start to boil. This time is crucial because this is when the chitterlings might stick to the bottom of the pot.

Let them boil for 4-5 hours until tender.

Best served with coleslaw and spaghetti with Ragu spaghetti sauce mixed in.

Pumpkin cheesecake.... I bet Shrunken Fro has that recipe in her library.





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