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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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Webchiq
Member

07-11-2005

Tuesday, November 22, 2005 - 8:00 am   Edit Post Move Post Delete Post View Post Send Webchiq a private message Print Post    
An easy way to remember brine is 1:1:1 so for every gallon of water, use 1 cup of kosher salt and 1 cup of brown sugar. Then, you can add any spices to it that you want to add. For chicken, I add a packet of McCormick's Mesquite seasoning. Very nummy. For my turkey, I add poultry seasoning, lots of garlic, some cayenne, and pepper.


My turkey goes in a double dose of clean white garbage bags, with the blended brine (you have to cook it and cool it to dissolve the sugar and salt) inside a bucket with ice packed around it (outside the bags) in the garage. I'm putting it in right now. I'm putting it in frozen and I'll keep changing out the ice over the next 48 hours and it will defrost and brine at the same time.

You want to make sure that you rinse the turkey after the brine and before the oven. Brush vegetable oil over the whole bird and roast it as you normally would. You will not need to baste the turkey. I don't do all of the face down, face up things.

When you go to make your gravy from the drippings, you'll want to taste the drippings, they will be salty and so you'll want to dilute with giblet broth (no salt added). Just be sure to taste it as you go so that it's not too salty ;-).

It's not really much work because once you put it in to brine (marinate) then you just check and change the ice, it does all the work.

Lumbele
Member

07-12-2002

Tuesday, November 22, 2005 - 8:28 am   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Gracie, how about some mini Hawaiian toasts, stuffed cucumber rings, mini puffs with a meat or cheese filling, Ritz cracker towers filled with layers of cream cheese mixtures, pumpernickel towers with light cheese in between or some fruit-kabobs or cheese and savouries kabobs, presented stuck in an orange or grapefruit?

Costacat
Member

07-15-2000

Tuesday, November 22, 2005 - 9:03 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Urgrace, how about wraps sliced into thin spirals? You can use tortillas, although I prefer lavosh bread. You can really do anything you want. I spread softened cream cheese in a thin layer, then add different things... shredded carrots, julienned cukes, radish sprouts, cheese strips, tomato, lettuce. You can arrange the ingredients in the wrap so that it's really pretty when cut and laid out on a tray. I have several friends who beg me to make these for parties. You can add meat for those who like it... thinly sliced chicken, turkey, ham, or beef. But I usually make veggie rolls.

Another holiday time appetizer is to make a spiced cranberry sauce and pour it over a block of softened cream cheese. Serve it with wheat thins. Again, this is a recipe that I have to make several times a year, since I get "requests" to make it. The spiced cranberry works great with cream cheese. (If you want the recipe, PM me.)

If you want a dip, make a spiced onion dip. Make your traditional onion dip and add Mexican seasoning to it (you can use something like Lawry's taco seasoning if you don't have a Mexican dip mix). I buy both onion and Mexican dip mixes from a gourmet vendor, and mix the two. I make this dip for a veggie tray... the contrast of spicy dip with cool veggies is really yummy!

Another idea is gourmet olives. Buy a bunch of different olives, including stuffed ones, and create an olive platter. This one is easy.

Another easy one is a gourmet cheese platter. Buy small amounts (1/4 lbs) of several different types of cheeses -- hard/soft, goat/sheep/cow, flavored/unflavored. Put them on a platter with fresh grapes, dried figs, and crackers/bread. If you've bought some really interesting cheese, use little flags with the names of the cheeses on them.

Find out if there's a theme for dinner (Mexican, Italian?). Then your appetizer could follow the theme. For Mexican, make mini quesadillas and add rolled tacos or mini tacos that you buy and reheat. Make a guacomole dip and a salsa to use. For Italian, make a *real* antipasto salad (without lettuce). Use all sorts of different Italian cheeses and meats and olives, along with marinated carrots and veggies, and cherry tomatoes.

Does that help? :-)

Texannie
Member

07-16-2001

Tuesday, November 22, 2005 - 9:25 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Grace, here's a pretty one
Take a round loaf of bread (like Hawaian bread), get a small round of brie. Hollow out the bread enough to fit the brie down in it. Cut the rind off the top of the brie, then top with raspberry preserves. Put the top back on the bread, cover it really well with foil and then bake at 350 for about 20 minutes. Serve it with the left over bread or crackers.

Here's another good but simple..
Mix together in a bowl
seeded & diced tomatoes
diced fontina cheese
basil
olive oil, balsamic vineger (just enough to lightly coat)
galic, salt and pepper to taste
refridgerate overnight or at least a few hours to let flavors meld.
serve with garlic bagel chips.

Another twist
chop up marinated artichoke hearts, diced red peppers and mix with grated mozzarella cheese, add in enough of the artichoke marinade to light coat. fridgerate serve with bagel chips.

Raspberry Cheese tart
this sounds awful, but I have had people beg for the recipe!
Mix together about 2 cups each grated cheddar, colby and monterray jack, 1 bunch of green onions chopped and one cup of chopped pecans that have been sauteed in butter...add in just enough mayo to moisten and help it stick together
Spread in the bottom of a pie or tart pan.
Cover with good raspberry preserve.
Refridgerate
Take out about 15 minutes before serving and serve with fritos or crackers.

Mamie316
Member

07-08-2003

Tuesday, November 22, 2005 - 9:38 am   Edit Post Move Post Delete Post View Post Send Mamie316 a private message Print Post    
I do a couple of different spreads with a block of cream cheese, somewhat like Costacat's. One is pouring some Pickapeppa sauce over the block. Another is pouring some cocktail sauce and putting some shrimp on top. So simple and yet everyone loves them.

Froggiegirl621
Member

02-14-2003

Tuesday, November 22, 2005 - 10:32 am   Edit Post Move Post Delete Post View Post Send Froggiegirl621 a private message Print Post    
I'm not a "cook" by any means, and I have yet to attempt a Thanksgiving dinner on my own...maybe next year, lol. My mom usually prepares a dinner and Steve's mom usually prepares a dinner. My contribution to both dinners is dessert and wine. One of my favorite desserts that I get rave reviews on I actually stole from Paula Deen from the Food Network. I watched her make these last Thankgiving on her show and they looked so good and the recipe was so easy! I made them at least 5 seperate times last holiday season since we all loved them so much.

Pumpkin Gooey Butter Cakes

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.



Sillycalimomma
Member

11-13-2003

Tuesday, November 22, 2005 - 1:56 pm   Edit Post Move Post Delete Post View Post Send Sillycalimomma a private message Print Post    
Froggie-I saw that recipe the other day and bought all the stuff for it-it sounded so good. Yay, I am glad that someone has tried it and it is good

I have a rather stupid question I am sure-Is Cane Syrup like Corn Syrup? One of the recipes I have calls for cane syrup and in my rush yesterday I grabbed the corn. Sigh (sweet potatoes)

Webchiq
Member

07-11-2005

Tuesday, November 22, 2005 - 2:05 pm   Edit Post Move Post Delete Post View Post Send Webchiq a private message Print Post    
Here's what I found about cane syrup:

http://www.ochef.com/415.htm

Reader234
Member

08-13-2000

Tuesday, November 22, 2005 - 3:25 pm   Edit Post Move Post Delete Post View Post Send Reader234 a private message Print Post    
Texannie - Cranberry sauce - instead of water use orange juice, then if you have time and oranges, throw in some zest, lemon would be good too I'll bet, definately orange zest, and I have used orange marmalade in a pinch to get the orange peel in there LOL

Urgrace
Member

08-19-2000

Tuesday, November 22, 2005 - 3:39 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Thank you so much Lumbele, Costacat, and Texannie! You've given me some great ideas. Mamie, I've never heard of pickapeppa.

Mamie316
Member

07-08-2003

Tuesday, November 22, 2005 - 3:49 pm   Edit Post Move Post Delete Post View Post Send Mamie316 a private message Print Post    
It's just a little bottle, usually by the Worchestershire sauce or steak sauce.

Tabbyking
Member

03-11-2002

Tuesday, November 22, 2005 - 3:55 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
texannie, i sometimes do the brie in the french bread and put fresh garlic all over the bottom of the bread before putting the cheese in. you can skip the sauce for that one.
and mamie, what are you doing in this thread when your future husband, mr. jon bonjovi, is singing his heart out on ellen? i guess you don't get ellen at 3:00 like we do? :-)

a walking taco salad is good, too. just layer shredded lettuce and refried beans, cheese, sour cream, jalapenos, olives, whatever you want in a large dish. put your tortilla strips next to it.

this year i will make spinach dip and a hot artichoke dip for where we're going.
dd is going to make a pumpkin shaped cake by making two bundt cakes and putting them together. she is making one cupcake to color green for the stem.
i love, love, love thanksgiving!!!
i had to do an extra half hour on the treadmill to get ready for it...better find my stretch pants, too! :-)

Texannie
Member

07-16-2001

Tuesday, November 22, 2005 - 3:58 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Grace? you've never heard of Pickapepper?? And you call yourself a southerner! LOL



Tishala
Member

08-01-2000

Tuesday, November 22, 2005 - 4:09 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
In addition to using orange juice in cranberry sauce, you can do pineapple juice, too. I have combined them to good effect.

I am going to a friend's this year for thanksgiving, but I'm taking a couple things with me; she's pregnant, being domestic for the first time, and I wanna be helpful. It's sorta a pain in the ass, though, because she's kosher and, since she's serving turkey, I cannot use butter, cream, cheese, milk, etc. in anything I make. Thanksgiving, to my mind, was MADE for butter, cream, and cheese. *le sigh*

Texannie
Member

07-16-2001

Tuesday, November 22, 2005 - 4:48 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
heavens..what in the world will you bring, Tish?
yum..pineapple juice sounds good too. i personally don't care for cranberry sauce so anything to make it better is great with me!

Tishala
Member

08-01-2000

Tuesday, November 22, 2005 - 4:56 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
I'm making a butternut squash and apple soup [I have to use vegetable stock because my chicken stock isn't kosher!] with apple cider in it. It's pretty good, I think.

And I'm making a Giada recipe. It's green beans with sauteed shallots [I have to use olive oil to saute, but that's not a biggie], diced tomatoes, white wine, and basil. Oh... here it is. But I'll be doing it without the parmesan crisps. I always screw them up, anyhow, cause I try to make them too thick.

Texannie
Member

07-16-2001

Tuesday, November 22, 2005 - 5:12 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Yum, the squash sounds good! (that's not Rachel Ray's recipe is it? )
I saw Giada fix this on the Thanksgiving special..looks yummy!

Tishala
Member

08-01-2000

Tuesday, November 22, 2005 - 5:28 pm   Edit Post Move Post Delete Post View Post Send Tishala a private message Print Post    
Annie my dear, I wouldn't make a Rachael Ray recipe if you gave me a garbage bowl and told me it was yummm-oh!

Costacat
Member

07-15-2000

Tuesday, November 22, 2005 - 5:35 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
My cranberry sauce is spiced. I use cranberries, an apple, the juice of half an orange, the rind of that half orange (cooked in water for 10 minutes), sugar, cinnamon, and cloves. It makes an absolutely YUMMY sauce! And the spices are a bit of a "surprise!" Especially the cloves!

Texannie
Member

07-16-2001

Tuesday, November 22, 2005 - 5:41 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Oh, Tish...what am I going to do with you??!! LOL

Costacat, that does sound good!

Sherbabe
Member

07-28-2002

Tuesday, November 22, 2005 - 6:12 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
Does anyone know the recipe that includes cream cheese, sour cream, green onions and chipped beef? not sure if there are any other ingredients or what amounts mix together. help

Tabbyking
Member

03-11-2002

Tuesday, November 22, 2005 - 6:33 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
tish, when i make 'diet' mashed potatoes, i use vegetable broth in place of butter and milk. it works well. kosher is hard, though!
when i lived at albert einstein college of medicine it was a yeshiva university and there was no mixing of meat and milk.
i got a roll in the cafeteria and asked for butter. everyone about fainted. then i got my coffee and asked for cream and the rest of them fainted...

Tabbyking
Member

03-11-2002

Tuesday, November 22, 2005 - 6:36 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
this year, we are going to friends' house. we are taking spinach dip and a pumpkin cake and i am making a salad with european greens, bleu cheese, roasted pecans, chunked gala apples, chopped dried cranberries and a vinaigrette made of apple juice concentrate, olive oil, dijon mustard and apple cider vinegar. we tried it last year and no one wanted dinner afterward! they all loaded up on salad!

Mamie316
Member

07-08-2003

Tuesday, November 22, 2005 - 6:46 pm   Edit Post Move Post Delete Post View Post Send Mamie316 a private message Print Post    
I am making Patti Labelle's recipe for Over the Rainbow macaroni and cheese to take to my brother's house. I made it last week and he had some and loved it so much that he and my nephew requested it. It is the best macaroni and cheese ever. Or as I call it "heart attack mac and cheese."

Tabbyking
Member

03-11-2002

Tuesday, November 22, 2005 - 6:51 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
so, mamie, did you see your future hubby on ellen today???