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Archive through November 15, 2006

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: Holiday Recipes: Archive through November 15, 2006 users admin

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Costacat
Member

07-15-2000

Tuesday, October 31, 2006 - 9:05 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Biloxi, you didn't say how many people were coming to dinner. One thing I've done in the past is cook only the turkey breast. Get a whole breast. Make stuffing and put it into a baking pan; shape it kinda like a football. Then drape the breast over it, tucking it all around the dressing. Roasts in almost no time at all. And, in order to make gravy, I usually roast a couple fo drumsticks separately, at the same time (to get the turkey fat).

Maybe it's time to think outside the box? Do a Mexican themed Thanksgiving dinner and start a new tradition. Use spices on the turkey that are Mexican or Spanish, and serve traditional side dishes (rice, fresh made tortillas, salad with a southwestern dressing, and so on). Or go Indian, and do a tandoori chicken instead of turkey.

Native_texan
Member

08-24-2004

Tuesday, October 31, 2006 - 9:11 am   Edit Post Move Post Delete Post View Post Send Native_texan a private message Print Post    
Costa, you can't be suggesting not having turkey (my mom uses taco seasoning on her fried turkeys - I use a Russian recipe with apples on mine), dressing and gravy (absolutely must have), sweet potatoes (must have) and the list goes on and on. That just ain't right!

The one thing I can do without is the cranberry sauce. I have never understood the attraction.

Grannyg
Member

05-28-2002

Tuesday, October 31, 2006 - 2:57 pm   Edit Post Move Post Delete Post View Post Send Grannyg a private message Print Post    
landi, i sent you an email!!

Texannie
Member

07-16-2001

Saturday, November 04, 2006 - 2:46 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Costacat, could you go into more detail on how you do the turkey breast?

Urgrace
Member

08-19-2000

Sunday, November 05, 2006 - 11:20 am   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Hi Annie! Been missing you.

Texannie
Member

07-16-2001

Sunday, November 05, 2006 - 12:10 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
thanks Gracie!

Chewpito
Member

01-04-2004

Monday, November 06, 2006 - 1:13 am   Edit Post Move Post Delete Post View Post Send Chewpito a private message Print Post    
Vee, that custard recipe looks awesome..Im one of those people that dosent like choclate or supper sugary sweets and custard pies have allways been soothing and remind me of good things... I love rice-pudding too....

Vacanick
Member

07-12-2004

Tuesday, November 14, 2006 - 9:24 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
Someone at work was telling me about twice baked sweet potatoes and it sounded so yummy!! Does anyone have a good recipe??

Texannie
Member

07-16-2001

Tuesday, November 14, 2006 - 9:32 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
You could probably twice bake them anyway you regular bake them. I would probably bake them, then scoop out each potato, into a bowl add butter, cinnamon and maybe some maple syrup. mix all that together and put the mixture back into each potato and reheat. I am not a big fan of the marshmellow on top, but you could add that before you rebake it.

Vacanick
Member

07-12-2004

Tuesday, November 14, 2006 - 9:44 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
Ummm maple syrup on top sounds so good!! I'm not a fan of the marshmallow either. Would this be an appropriate side for a ham??

Biloxibelle
Member

12-21-2001

Tuesday, November 14, 2006 - 10:05 am   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
Not a fan of marshmellows either. Here is my recipe for Sweet Potatoe Casserole, using maple syrup. I don't remember where I got this recipe. It might have been from someone here.

3-4 lbs of Sweet potatoes
1/2 stick of butter
1/3 cup maple syrup
1/2 tsp each salt and pepper
1/3 cup pecans, toasted and coarsley chopped.
1 1/2 cups of mini marshmellows (optional)

Heat oven to 400. Have ready a rimmed baking sheet and 1 1/2 qt. shallow baking pan.

Pierce each potatoe with a fork and place on baking sheet.

Bake 50 minutes to 1 1/4 hour until very soft. When cool to handle, split potatoes and scrape pulp into large bowl. Add butter, syrup, salt and pepper. Spoon into baking dish. Cover with foil.

Heat oven to 350. Bake 30 minutes until hot. Remove foil. Sprinkle with pecans, then marshmellows. Bake 6 to 7 minutes until marshmellows are slightly toasted. I made two, one with and one without marshmellows. I did not put the one without back into the oven.

Planning Tip: Toast and chop the pecans up to 1 week ahead. Bag and store at room temperature. Prepared steps 1 through 3, 1 day ahead. Cover with foil and refrigerate. Bring to room temperature before baking.

Biloxibelle
Member

12-21-2001

Tuesday, November 14, 2006 - 10:15 am   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
Slow-Roasted Georgia Pecans from
www.GeorgiaPecans.org

I made these ahead of time just like recipe said. My family ate them before I could chop them. Make extras they are wonderful.

Slow-Roasted Georgia Pecans

This Southern recipe has been around for generations. The best part about roasting them slowly is that they won't burn as easily. But still, watch them carefully as they cook, allowing them to turn a deep, dark brown color.

Makes 1 pound, about 8 servings
Preparation time: 5 minutes
Cooking time: 1 hour

1 pound Georgia pecan halves
2 tablespoons unsalted butter, cut into pieces
Salt to taste

Preheat oven to 250°F.

Pour pecans into a 9- by 13-inch baking dish and place on center rack in oven. Roast, stirring occasionally, until they turn a deep brown color. (Don't let them overcook as they will darken as they cool). This takes about an hour.

Remove pecans from oven and stir in pieces of butter. Stir until butter melts, and return to oven if needed to get butter to melt.

Add salt to taste while pecans are still hot. Serve still slightly warm for best flavor, or let cool and package in an airtight tin to store.
Packaging tip: Don't gild the lily is a good rule of thumb here. Place pecans in your best tin for safe-keeping. Or, if you know the pecans will be gobbled up at once, tuck into a pretty glass bowl, add a ribbon and you're set.


Vacanick
Member

07-12-2004

Tuesday, November 14, 2006 - 10:40 am   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
Biloxi .. your pecans sounds so good!! I hadn't thought of snacks .. great idea! I'm thinking a brussell sprout side would be good as well. Any idea's??

And thanks to all for helping me with my menu planning!!

Texannie
Member

07-16-2001

Tuesday, November 14, 2006 - 12:08 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Vacanick, it would be wonderful with ham. I like the idea of pecans on the top, another option it to lightly saute them in some butter and then put them on top when you rebake.

yuck..are brussel spouts ever a good side? LOL
I would do carrots since you have this sort of sweet thing going and then green beans in bacon fat and onions to balance all the sweetness out.

yum, on the pecans BB..but of course they would be Texas pecans down here! LOL

Vacanick
Member

07-12-2004

Tuesday, November 14, 2006 - 12:31 pm   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
You know Texannie, I hadn't noticed but I do have this sweet thing going on! LOL!!

So something like glazed carrots and green beans in bacon fat and onions? Yummy! My son may even eat it!

Thank you!!!

Biloxibelle
Member

12-21-2001

Tuesday, November 14, 2006 - 12:37 pm   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
LOL mine are Louisiana pecans. DH's uncle sends them vacuumed packed and shelled. So all I do is stick them in the freezer. Even when I lived in GA they were LA pecans

I do like bussell sprouts. I usually just go with a butter sauce. Have never served or ate them with guests. Got think of the gas factor bussell sprouts are famous for LOL.

I like sweet and sour green beans. You can use fresh or canned. Just drain off the liquid. I don't have measurements sorry (I'm kind of a splash of this, dash of that cook). Mix a small amount of vinager: about a 1/4 cup, add crumbled bacon pieces (cooked), some chopped onion and sugar to taste.

Pour into a sauce pan and cook until the onions are tender. Add the green beans and toss til coated with the mixture. Heat and serve.

Texannie
Member

07-16-2001

Tuesday, November 14, 2006 - 1:07 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
That's how I cook too BB..always hate it when people ask for recipes! LOL
Green bean bundles are good too if you want to get a little fancy.
Take whole green beans (if canned only use Del Monte, doesn't seem to work with the others)
Group together about 6-10 beans, wrap in a piece of bacon. put each bundle into a casserole dish.
in a sauce pan melt stick of butter, about a 1/4 soy sauce, 1/4 worchershire sauce, and about a cup of brown sugar..blend it all together. pour that over the green bean bundles. bake at 350 for about 20 minutes, put on broil to crisp up bacon right before serving. (beans can sit in a warm oven for as long as you like before broiling.) make enough bundles for about 2 per guest. you can make these ahead of time, let them marinate in the sauce (yum!) and then bake when time to serve.

Texannie
Member

07-16-2001

Tuesday, November 14, 2006 - 1:08 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
i am getting hungry for green beans! LOL

Vacanick
Member

07-12-2004

Wednesday, November 15, 2006 - 1:08 pm   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
I'm still working on my Thanksgiving dinner. I've got the ham, sweet potatoes, green beans & glazed carrots.

I'm thinking I should do something with cranberries ... any suggestions???

Scooterrific
Member

07-08-2005

Wednesday, November 15, 2006 - 1:11 pm   Edit Post Move Post Delete Post View Post Send Scooterrific a private message Print Post    
<----doesn't care for cranberries, so I don't know.

Ok...we're having some whacked out Thanksgiving dinner this year....my sister is nuts!

Texannie
Member

07-16-2001

Wednesday, November 15, 2006 - 1:43 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
make a big old tossed salad and throw in some crasins!
i do have a good recipe if you want. LOL

Serate
Member

08-21-2001

Wednesday, November 15, 2006 - 2:45 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
Anybody have a good bourbon ball recipe?

Scooterrific
Member

07-08-2005

Wednesday, November 15, 2006 - 2:50 pm   Edit Post Move Post Delete Post View Post Send Scooterrific a private message Print Post    
I suppose Bourbon in a highball glass is not what you were looking for ? :-)

Serate
Member

08-21-2001

Wednesday, November 15, 2006 - 3:27 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
*L* Nope. I don't even like bourbon.

Vacanick
Member

07-12-2004

Wednesday, November 15, 2006 - 3:41 pm   Edit Post Move Post Delete Post View Post Send Vacanick a private message Print Post    
Texannie .. I like the idea of crasin's in the salad but can I get the recipe as well. Thank you!!

Oooohh my grandma used to make really good bourbon balls! If I can find that recipe, I'll share with you Serate.