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Archive through November 22, 2005

The TVClubHouse: General Discussions ARCHIVES: 2005 Dec. ~ 2006 Feb.: Cooking Corner: Thanksgiving Recipes: Archive through November 22, 2005 users admin

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Sillycalimomma
Member

11-13-2003

Sunday, November 20, 2005 - 10:27 am   Edit Post Move Post Delete Post View Post Send Sillycalimomma a private message Print Post    
Well, I could sift through the hundreds of posts here in the cooking thread...and probably still not find the recipes for a complete Thanksgiving meal OR I could just start this here thread and hope that the masses come and oblige me!
I have one tried and true sidedish recipe that I will post, but I could really use some help with my Turkey and Sweet potatoes.
Anybody have some recipes they have tried and love and don't mind sharing?

Sillycalimomma
Member

11-13-2003

Sunday, November 20, 2005 - 10:38 am   Edit Post Move Post Delete Post View Post Send Sillycalimomma a private message Print Post    
Sinful Potatoes

1 bag of thawed shoestring hashbrowns
16oz of sour cream
1 can cream of chicken soup
2 cups shredded cheeder cheese (although I have heard that some use velveta)
salt/pepper to taste (some will also add in finely chopped onion of onion flakes)
for the top---
1 stick of butter, melted mixed with
1 cup crushed corn flakes

Preheat oven to 375
in a large bowl combine hashbrowns, four cream, cream of chicken soup, 1 1/2 cups of cheese and seasoning. Spread in a casserole dish
Top with remaining shredded cheese and then spread cornflake mixture over top.

Bake for about 45 minutes and Voila! Sinful Potatoes.
They seem very simple...and they are, but they are sooooo good. I haven't met a soul yet who did not love this dish (granted they were all fans of the ingredients!)

Texannie
Member

07-16-2001

Sunday, November 20, 2005 - 10:48 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I am making cranberry sauce from fresh cranberries. Anyone have any good variations from the tried and true sugar and water?

Texannie
Member

07-16-2001

Sunday, November 20, 2005 - 10:50 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I like to bake my sweet potatoes in the oven and then mash them with half and half and butter and just a little cinnamon.

Mocha
Member

08-12-2001

Sunday, November 20, 2005 - 10:58 am   Edit Post Move Post Delete Post View Post Send Mocha a private message Print Post    
Well I don't really do recipes I kinda just throw things together. So mac n cheese. I use sharp cheddar and monterey(sp) jack cut into small squares. Boil noodles first till soft. Put in baking dish with the cheese along with some milk and butter. Make sure the cheese is evenly placed and bake till it gets that brown crust on the sides.

The worlds easiest chili dip. Use 2 cans of chili no beans, 2 packs of cream chease and colby and jack cheese. Spread the cream cheese on the bottom of a baking dish, spread the chili on top, then add the cheese on top and bake till everythings melted and serve with tortilla chips. I use this as an appetizer.

Collard greens. Get fresh collard greens, cut the leaves of the stem and chop up the leaves. In a pot of boiling water with some hamhocks or smoked neckbones, add season all, alot, pepper and garlic. You have to over season, add the greens and cook until soft.

Mocha
Member

08-12-2001

Sunday, November 20, 2005 - 11:01 am   Edit Post Move Post Delete Post View Post Send Mocha a private message Print Post    
Mashed white potatos(es?). Boil cut up and skinned potatoes till very soft, then add salt, pepper and milk and butter and mash and add the other stuff to your taste.

Now for the turkey. I cook mine in a baking bag, keeps it moist. Clean bird, remove parts. I stuff the bird with some sliced onions and green peppers and butter and some season all. Also put some celery along with oinions and green pepper on the outside. Over season the bird with season all, pepper, garlic, lil sage and anything else that I can find that goes well with a bird. Oh and get the kind of bird that has the thing that pops out when done.

Pop that bad boy in the oven and there ya go.

Oh and I do frozen rolls.

Twiggyish
Member

08-14-2000

Sunday, November 20, 2005 - 1:00 pm   Edit Post Move Post Delete Post View Post Send Twiggyish a private message Print Post    
I posted this recipe in another thread a long time ago. It's excellent.


Southern Mashed Potatoes


5lbs of potatoes
1 cup (or more) buttermilk (secret ingredient)
1 stick real butter melted (salted or unsalted)
1 electric hand mixer (makes the potatoes very smooth and creamy)

Cook potatoes in salted boiling water until tender. Drain off the water. Mix potatoes with hand mixer and slowly add buttermilk and butter. You may need more buttermilk. Continue beating with mixer until creamy and smooth. Season with salt to taste.

The buttermilk adds a great flavor.

Ddr
Member

08-19-2001

Sunday, November 20, 2005 - 1:06 pm   Edit Post Move Post Delete Post View Post Send Ddr a private message Print Post    
Fancy Mashed Sweet Potatoes

6 sweet potatoes, cooked and mashed or 6 (15oz.) cans sweet potatoes, drained and mashed
1 cup canned, crushed pineapple
3/4 cup pineapple juice
1/2 stick butter or margarine, melted
1/3 tsp. each ground ginger, cinnamon and nutmeg
1 cup walnut pieces
10 marshmallows

Place sweet potatoes in a bowl. Add pineapple, juice, butter and spices; blend together. Mix in nuts and pour into oiled baking dish. Top with marshmallows and bake for about 40 minutes at 350 degrees. Makes 6-8 servings.

Honey Roasted Mashed Opelousas Sweet Potatoes
Commander’s Palace in New Orleans

6 sweet potatoes, about one pound
1 stick butter, diced
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup honey
Salt and pepper to taste

Preheat oven to 350ºF. Peel and quarter potatoes. Place neatly in a roasting pan. Place butter evenly on top of potatoes. Sprinkle cinnamon and nutmeg on top. Drizzle with honey and season with salt and pepper. Gently pour 2 cups water into pan without washing mixture off potatoes. Cover and bake for 1 1/2 hours or until very tender. Remove cover and stir. Continue to cook for 1/2 hour. Potatoes should have a nice dark brown color on top and be very tender. Remove potatoes with slotted spoon and add to mixing bowl and whip until all lumps are gone. Drizzle in liquid from pan as desired. Turn off mixer and scrape bowl. Continue to mix, I usually use all my liquid because it’s needed and has a lot of flavor. When desired consistency is there, adjust seasoning. Place in a large casserole dish and serve. Makes about 8 side orders.

Ddr
Member

08-19-2001

Sunday, November 20, 2005 - 1:12 pm   Edit Post Move Post Delete Post View Post Send Ddr a private message Print Post    
Sweet Potato Crunch

1 can sweet potatoes (no juice)
2/3 cup sugar
1/3 tsp. salt
2 eggs, beaten
1/3 stick melted oleo
1/3 cup milk
1/3 tsp. vanilla
2/3 cup brown sugar
1/4 cup flour
2/3 cup chopped nuts
¼ cup oleo

Mash yams. Add next 6 ingredients. Pour into shallow baking dish. Mix last 4 ingredients together. Spread over potatoes. Bake in oven at 350 degrees for 35 to 45 minutes.

Ddr
Member

08-19-2001

Sunday, November 20, 2005 - 1:15 pm   Edit Post Move Post Delete Post View Post Send Ddr a private message Print Post    
Corn Casserole

1 can whole kernel corn
1 can cream style corn
2 eggs
1 block melted margarine
1 large onion chopped
1 large bell pepper chopped
8 ounces cream cheese
1 box Jiffy Corn Bread

Melt butter in a saute pan. Saute onion and bell pepper. Mix ingredients together in large mixing bowl. Pour into casserole dish or cake pan. Bake in oven at 350 degrees for 1 hour and 15 minutes.

Ddr
Member

08-19-2001

Sunday, November 20, 2005 - 1:17 pm   Edit Post Move Post Delete Post View Post Send Ddr a private message Print Post    
Now for the turkey.....

Whenever I have been in charge of the turkey, I have had it done by professionals and delivered, lol.

Lumbele
Member

07-12-2002

Sunday, November 20, 2005 - 1:19 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Annie, Vee left a cranberry recipe here. I tried it for our Thanksgiving and it was really good.

Texannie
Member

07-16-2001

Sunday, November 20, 2005 - 2:23 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Thanks Lum..perfect!

oh..this is the pie I am making also

Chocolate Raspberry Pie
Take one box of chocolate pudding mix (not cook and serve) and follow directions but use half and half. Thaw and drain a box of frozen raspberries and put them in the blender and pulverize. Mix those into the pudding. Pour into a graham cracker crust and let it set up. Top with whip cream.

Schoolmarm
Member

02-18-2001

Sunday, November 20, 2005 - 3:31 pm   Edit Post Move Post Delete Post View Post Send Schoolmarm a private message Print Post    
Easy and yummy stuffing.

Saute chopped onions, celery (green peppers if you like them) in a stick of butter. Put in a pinch of poultry seasoning, sage (and rosemary if you like it)

Make a box of Stove Top IN the veggies (as directed). Add a can of chopped mushrooms (if you like them).

You can put the stuffing in a greased baking dish and bake for a while if you want it to be crispy.

YUM!

Schoolmarm
Member

02-18-2001

Sunday, November 20, 2005 - 3:34 pm   Edit Post Move Post Delete Post View Post Send Schoolmarm a private message Print Post    
Easy and yummy mashed potatoes.

Make a box of mashed potatoes as directed.

Add a BIG container of French Onion dip OR a big container of sour cream and one or two packages of French Onion Soup mix. You can add some garlic/parsley flaked if you like them.

YUM again!

Urgrace
Member

08-19-2000

Monday, November 21, 2005 - 7:55 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Needing some ideas for appetizers and snacks for before dinner. All suggestions will be very much appreciated.

Webchiq
Member

07-11-2005

Monday, November 21, 2005 - 8:24 pm   Edit Post Move Post Delete Post View Post Send Webchiq a private message Print Post    
Pumpkin Pie Trifle:

1 box of ginger snaps
2 large cans of pumpkin pie filling
1 cup of dark brown sugar
1 pkg. of vanilla instant pudding
1 can of sweetened condensed milk
whipped cream (whipped up fresh is best)
cinnamon, pumpkin pie spice
Trifle bowl

Break the Ginger snaps into 1/4" sized chunks (just put in a plastic bag and hit them a few times with a coffee mug or you can always use a sledge hammer if its been a rough day)

Make the pudding according to the box instructions.

Empty the pie filling, the brown sugar, cinnamon, pumpkin pie spice (to taste), pudding (make sure it's set up first), sweetened condensed milk all into a big bowl. Mix it all up.

Whip the cream (sweeten with sugar).

Layer ginger snaps, pumpkin pie filling and whipped cream in layers in the trifle bowl. I always end with whipped cream and sprinkle a little cinnamon on the top for decoration. Chill it until serving time.

The reason I like this better than pumpkin pie is that we're not big pie crust fans and the ginger snaps are really good in this.

Webchiq
Member

07-11-2005

Monday, November 21, 2005 - 8:29 pm   Edit Post Move Post Delete Post View Post Send Webchiq a private message Print Post    
The Perfect Turkey

To make the perfect turkey, you should brine it. A brining tutorial is here:

http://www.virtualweberbullet.com/brining.html

Once you brine, you'll never go back, it seals in the juices so your turkey will not dry out.

Landi
Member

07-29-2002

Monday, November 21, 2005 - 8:46 pm   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
i brine every year, i learned it from america's test kitchen. i keep a clean 5 gallon bucket with a lid just for this chore.

Sillycalimomma
Member

11-13-2003

Monday, November 21, 2005 - 8:47 pm   Edit Post Move Post Delete Post View Post Send Sillycalimomma a private message Print Post    
landi-mind sharing your brine solution? I got mine from Good Eats last year, but it didn't seem to work too well

Tera
Member

08-10-2000

Monday, November 21, 2005 - 8:57 pm   Edit Post Move Post Delete Post View Post Send Tera a private message Print Post    
For the past few years I have used the Reynolds cooking bags to cook my turkey. Every one of them has came out quite yummy and juicy.

Very easy to cook if you don't have time to baste.

Sillycalimomma
Member

11-13-2003

Monday, November 21, 2005 - 8:59 pm   Edit Post Move Post Delete Post View Post Send Sillycalimomma a private message Print Post    
I actually found a turkey bag in my pantry today! lol...funny thing is I don't remember ever buying it....it was in the very back, must have been there since we moved in years ago!
maybe I will use it this year

Landi
Member

07-29-2002

Monday, November 21, 2005 - 9:10 pm   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
everyone wants my secrets! lol! okay. big 5 gallon bucket. i use 3 cups of morton's kosher salt and a 1 cup of grey sea salt. add a little sage into 2 gallons of water in a clean 5 gallon bucket (that i bought from OSH) clean a 15 lbs turkey removing gizzards and excess fat from the butt. place in brine solution in bucket. put on lid and put outside (it's usually under 40 degrees on my deck in november). i do this about 9pm. then about 8am i bring in the bird, throw out the brine, rinse the bird well, and pat dry with paper towels. put in fridge till about 2pm, then it's time to butter the bird! i use softened butter (about a cube) and it goes underneath the skin of the turkey.

heat oven to 400 degrees. adjust oven rack to lowest level. i have a v shaped rack inside of a roasting pan. put a cup of water in the bottom of roasting pan. melt a cube of butter and brush the entire breast of the turkey, place the turkey breast side down on the v-rack brush the rest of the turkey with the melted butter. roast for 45 minutes. baste turkey with juices from pan, turn turkey leg/thigh side up. add 1/2 cup water to pan. return the turkey to the oven and roast for 15 minutes. remove turkey and flip so that the other leg/thigh is up. add water if necessary. cook for another 15 minutes. then remove, baste and turn turkey breast side up. roast until the breast is 165 degrees and thigh is 170 to 175. about 30 to 45 minutes. that's it! the most perfect turkey you'll ever have.

DO NOT PUT DRESSING IN THE BIRD FOR THIS METHOD!

IN 2 HOURS YOUR BIRD IS DONE PERFECTLY!


Texannie
Member

07-16-2001

Tuesday, November 22, 2005 - 2:14 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Urgrace, I have a ton of appetizer recipes. What are you looking for?

Urgrace
Member

08-19-2000

Tuesday, November 22, 2005 - 5:19 am   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Annie, we're going to friend's house for dinner and she said bring appetizers. I make dried beef onion rolls and a fruit salad, and have done the seven layer dip. We usually have a fresh veggie plate, chips, dips, dried fruit and fresh dates. I could use some fresh ideas.