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Archive through November 20, 2007

The TVClubHouse: General Discussions ARCHIVES: Oct. 2007 ~ Dec. 2007: Cooking Corner: Thanksgiving Dinner: Archive through November 20, 2007 users admin

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Kc103
Member

07-13-2004

Wednesday, November 14, 2007 - 1:30 am   Edit Post Move Post Delete Post View Post Send Kc103 a private message Print Post    
With Thanksgiving approaching soon, I thought I'd start this thread. Maybe people could share menus, favorite recipes or any cooking/baking tips.

I watched a great Thanksgiving Dinner program on the Food Channel earlier tonight and that got me more in the mood for the holiday. I haven't decided on my final menu yet and am always on the lookout for new ideas to try.

Sewmommy
Member

07-06-2004

Wednesday, November 14, 2007 - 11:20 am   Edit Post Move Post Delete Post View Post Send Sewmommy a private message Print Post    
mmmmmmmmm......turkey...........aaaahhhhh

Serate
Member

08-21-2001

Wednesday, November 14, 2007 - 12:34 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
I watched Rachel Ray's 60 min thanksgiving. She did her stuffing in muffin tins to make more of the crunchy sides. I'm going to try that as my husband loves it crunchy.

Prisonerno6
Member

08-31-2002

Wednesday, November 14, 2007 - 12:46 pm   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
Mashed Potato Casserole

4-5 pounds of potatoes (I use Yukon gold)
1 c. sour cream
2 c. sharp cheddar cheese
1 large can Durkee French Fried Onions

Peel and boil potatoes. Put the boiled potatoes through a ricer. Stir in 1 cup of sour cream. Put half of the potato mixture in a large round casserole dish. Top with 1 c. cheese and half the french fried onions. Add the rest of the potato mixture. Bake at 375 for 25 minutes. Top with remaining cheese and remaining onions and bake ten minutes more until onions start to brown.

Whoami
Member

08-03-2001

Wednesday, November 14, 2007 - 1:20 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
I have a twice baked potato recipe that often gets requested at family potluck/dinners.

Sorry, but I really don't have any quantities of ingredients. I basically just mix stuff in till it looks/tastes right. But here's what I do:

Potatoes, baked, cooled, and pulp scooped out. I used to carefully save the shells and put the mixed pulp back in. But its too tedious. And besides, the one time I did finally do it to be fancy, I found the finished product seemed sort of dried out and not as tasty.

Put scooped out potato pulp in bowl. With mixer, mix in sour cream, ranch dressing, butter (melted, so it blends better), dried onion bits, bacon bits, salt, pepper.

Spread mixture into casserole dish. Bake @ 350 degrees until top turns brown.

Nyheat
Member

08-09-2006

Wednesday, November 14, 2007 - 1:21 pm   Edit Post Move Post Delete Post View Post Send Nyheat a private message Print Post    
I'm not doing the Thanksgiving thing, but here is a prep schedule that seems handy.

turkey day prep

Dipo
Member

04-23-2002

Wednesday, November 14, 2007 - 2:01 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
This is my favorite potatoes, not low-cal, that is for sure!! But I don't make them the day before I serve them right after I make them. Great for left-overs too!

Creamy Mashed Potatoes/Day Before Mashed Potatoes
9 potatoes, peeled and cubed
6 oz cream cheese
1 cup sour cream
2 tsp onion powder
1 tsp salt
1 tsp garlic powder
1/4 tsp ground black pepper
2 T butter

Bring large pot of salted water to a boil. Drop in potatoes and cook until tender but firm,
about 15 minutes. Transfer potatoes to a large bowl and mash until smooth. Mix
in the cream cheese, sour cream, onion powder, salt, garlic powder, pepper and butter.
Cover, refrigerate 8 hours, or over night.
Preheat oven to 350 degrees. Lightly grease a medium baking dish. Spread potato
mixture into the prepared baking dish, and bake about 30 minutes.

Kc103
Member

07-13-2004

Wednesday, November 14, 2007 - 2:21 pm   Edit Post Move Post Delete Post View Post Send Kc103 a private message Print Post    
Yummy, yummy!! I'm copying down these potato recipes!

I always like to check out the Butterball site:

Butterball

I have been signing up to get their email newletters the past couple of years. They usually have good recipes for turkey leftovers on there.

Biloxibelle
Member

12-21-2001

Wednesday, November 14, 2007 - 4:39 pm   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
I made Dipo's Day Before Mashed Potatoes last year, the day before LOL.

They came out great. Everyone loved them.

Cinnamongirl
Member

01-10-2001

Wednesday, November 14, 2007 - 4:50 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
Pumpkin Pecan Cake Roll

My mom made this for our Thanksgiving back in October and it was a HUGE hit!! Will definitely be making it again.

Kc103
Member

07-13-2004

Thursday, November 15, 2007 - 2:43 am   Edit Post Move Post Delete Post View Post Send Kc103 a private message Print Post    
That cake roll looks good Cinnamon!

Has anyone ever made stuffing using White Castle hamburgers? If so, was it any good? I've heard people talk about it on the radio before, but I can't remember what all you exactly mix with the burgers to make it.

Karen
Member

09-07-2004

Thursday, November 15, 2007 - 2:47 am   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
LOL. Sorry I started you on a White Castle craving, Kc.

ETA: I just did a search for "white castle stuffing" and got a bunch of results.

Kc103
Member

07-13-2004

Thursday, November 15, 2007 - 2:56 am   Edit Post Move Post Delete Post View Post Send Kc103 a private message Print Post    
Yes, can you tell they're on my mind now?? LOL Thanks, I will give it a google then.

Tanzanite
Member

06-28-2005

Friday, November 16, 2007 - 9:13 pm   Edit Post Move Post Delete Post View Post Send Tanzanite a private message Print Post    
I looked around for Thanksgiving Vegetarian dishes and found this great one from Bon Appetit. I have a desire for something of this nature, it looks yummy.

Cornbread Dressing and roasted vegestables



Recipe to follow shortly...

Tanzanite
Member

06-28-2005

Friday, November 16, 2007 - 9:21 pm   Edit Post Move Post Delete Post View Post Send Tanzanite a private message Print Post    
Cornbread Dressing with Roasted Fall Vegestables


INGREDIENTS
1 10-ounce bag pearl onions
2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
2 cups 1/2-inch cubes peeled rutabagas (about 3/4 pound)
2/3 cup olive oil, divided
1 pound crimini (baby bella) mushrooms, stemmed, caps halved
6 large garlic cloves, peeled
2 teaspoons dried thyme
2 teaspoons dried crushed rosemary
1 1/2 teaspoons dried rubbed sage
6 cups 1/2-inch cubes Cornbread for Dressing
3 large eggs, beaten to blend
3 tablespoons unsalted butter, melted
1 1/2 cups low-salt chicken broth

PREPARATION
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.

Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.

Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.

Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.


Makes 10 servings

Bon Appétit

November 2007

Betty Rosbottom

Skootz
Member

07-23-2003

Saturday, November 17, 2007 - 7:47 am   Edit Post Move Post Delete Post View Post Send Skootz a private message Print Post    
We got our annual Milk Calendar in the newspaper today and this recipe look very good and thought some of you may like it for your thanksgiving diners.


Sweet Potato Bake with Crispy Garlic Topping

Nutritious and tasty sweet potatoes get star treatment with a herb-flavoured sauce and a fragrant, golden topping.

Ingredients:

2 lbs (1 kg) sweet potatoes (about 2 large)
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) dried basil
1?4 tsp (1 mL) each, salt and pepper
11?4 cups (300 mL) Milk

Topping:
11?2 cups (375 mL) fresh whole wheat bread crumbs
2 cloves garlic, minced
1?4 tsp (1 mL) dried basil
2 tbsp (30 mL) butter, melted
Preparation:

Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.

Scrub potatoes under running water; pat dry. Cut into 1-inch (2.5 cm) chunks and place in a single layer in baking dish. Cover and bake for about 35 min or until almost tender.

Meanwhile, in a bowl, using an electric mixer, beat cream cheese until fluffy; beat in flour, basil, salt and pepper. Gradually beat in Milk until blended. Pour over sweet potatoes in dish. Cover and bake for about 10 min or until potatoes are tender and sauce is bubbly.

Topping: In a bowl, combine bread crumbs, garlic, basil and butter; sprinkle over sweet potatoes. Broil for about 2 min or until toasted and fragrant.


Tips:

Cooking Tip: For a more elegant presentation, as in the photo, bake potatoes in the rectangle baking dish, as directed, up to the end of step 3. Transfer potato mixture to an ovenproof, round serving dish and proceed with step 4.

For the Adventurous: Add 1 tsp (5 mL) smoked paprika to cream cheese mixture and add 1 cup (250 mL) shredded Asiago cheese to Topping.

Healthy Eating Tip: It’s always a better bet to get your nutrients from foods rather than supplements and this recipe is one great way to do this. Just one serving of this recipe gives you one and a half times the Vitamin A you need in a day.

It came from this link

Herckleperckle
Member

11-20-2003

Monday, November 19, 2007 - 7:17 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
We are TRYING to stay healthy this year by going all organic. But I will serve mashed potatoes, stuffing and gravy, anyway. Just need to keep the portions under control.

I am going with green beans this year. (Learned last year that my BIL dislikes brussel sprouts, sweet potatoes and Swiss Chard. So am going more conventional this time.) Need some wonderful recipes, but I do not want to go the canned French Fried Onions route. Anyone?

Herckleperckle
Member

11-20-2003

Monday, November 19, 2007 - 7:32 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
I am trying 2 new recipes this year. Both are from Martha Stewart. This first one is actually just a twist on mashed potatoes. Here's the recipe:

Potato Puree with Walnut Oil
Serves 6-8

Ingredients

• 2 lb Russet Potatoes (about 3-4 potatoes), peeled and cut into 2" pieces
• Coarse Salt
• 1 TBSP unsalted butter, room temp.
• 3/4 c whole milk
• 3 TBSP plus 1 tsp walnut oil
• Freshly ground white pepper, to taste

Prep

1. Place potatoes in a large pot and add enough cold water to cover by 2". Add 1 tsp salt (I'll use sea salt). Bring to a boil and cook until tender, about 10 minutes.

2. Drain and pass hot potatoes through a ricer or food mill into a large bowl. Cover to keep warm.

3. Combine milk, butter and 1 TBSP salt (again, I'll use sea salt) in a saucepan over medium heat and cook until steaming but not bubbling.

4. Add hot milk mixture to potatoes and stir til smooth. Stir in oil. Season with pepper. (Puree can be made up to 1 hour ahead and; transfer to a heat-proof bowl, cover and set over a pan of barely simmering water.)

5. Just before serving, beat potato mixture with whisk until fluffy, about 3-5 minutes. Season with salt to taste.


I will double that recipe--and we have only 5 coming. Mashed potatoes are a favorite! Hope this still tastes good with gravy!

Serate
Member

08-21-2001

Monday, November 19, 2007 - 8:14 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
HP if you like the traditional green bean casserole but don't want the canned onions - greasy YUCK! - you can slice your onions very thin and bake them in the oven until they are crispy. If you don't want green bean casserole disregard this post. *L*

Herckleperckle
Member

11-20-2003

Monday, November 19, 2007 - 8:28 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Thanks, Serate. Maybe I will try that! (With one oven . . . makes it harder. Not impossible, just harder.)

Herckleperckle
Member

11-20-2003

Monday, November 19, 2007 - 8:39 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Hey, just went to Martha's online site and found an interesting Texas-Thanksgiving style recipe for green beans. It includes onions, as you suggested, Serate. It's stewed, so stove-top prep. And because Dennis was a Texan for so long, I think this will appeal to him!


Stewed Green Beans and Poblanos

Ingredients

Serves 12

* 3 tablespoons extra-virgin olive oil
* 1 1/2 medium onions, thinly sliced
* 3 garlic cloves, thinly sliced
* 3 pounds fresh green beans, trimmed
* 3 poblano chiles, seeds and ribs removed, cut into 1/4-inch strips (3 cups)
* 1 cup water
* 1 tablespoon coarse salt
* 1 teaspoon freshly ground pepper

Directions

1. Heat oil in a large saute pan over medium-high heat. Add onions and cook, stirring frequently, for 5 minutes. Reduce heat to medium and cook, stirring occasionally, until beginning to caramelize, about 13 minutes.

2. Add garlic and cook until soft, about 2 minutes. Add green beans, chiles, water, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer until green beans and chiles are tender and liquid has evaporated, 20 to 25 minutes. Serve immediately.

Herckleperckle
Member

11-20-2003

Monday, November 19, 2007 - 9:26 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Here's a healthy turkey recipe from Martha Stewart:

herb roasted turkey
Herb Roasted Turkey
Serves 10

Ingredients
* 1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry
* 1/2 cup chopped parsley
* 1 tablespoon chopped fresh rosemary plus 3 sprigs
* 1 tablespoon chopped fresh sage leaves
* 1 1/2 teaspoons chopped fresh thyme leaves
* 8 cloves garlic, finely chopped (3 tablespoons)
* 5 tablespoons olive oil
* Coarse salt and ground pepper
* 2 lemons, poked all over with a fork
* 1 quart apple cider

Directions

1. Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.

2. Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).

3. In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.

4. Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.

5. Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables

Herckleperckle
Member

11-20-2003

Monday, November 19, 2007 - 9:50 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Besides pumpkin pie, I am planning on making the tart below, also from Martha Stewart. (Or I may take the easy way out and visit our local French bakery. Heh.)

cr

Cranberry, Almond and Cinnamon Tart
Serves 8

Ingredients

* 1 1/2 cups (5 1/4 ounces) fresh cranberries
* 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
* 1 tablespoon water
* All-purpose flour, for dusting
* Pate Sucree (See below for recipe
* 1 large egg white, lightly beaten
* 8 ounces cranberry jam or preserves
* 10 tablespoons unsalted butter, room temperature
* 3 large eggs
* 1/2 teaspoon pure vanilla extract
* 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt

Directions

1. Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.

2. On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.

3. Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.

4. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.

5. Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.

6. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.


Pate Sucree
Makes enough for 1 tart

Use a food processor if possible. (A pastry blender will work; just keep everything cold.)

Ingredients

• 1 1/4 c flour
• 4 1/2 tsp sugar
• 1/4 tsp salt
• 1 stick cold, unsalted butter, cut into small pieces
• 1 large egg yolk
• 2 TBSP ice water

1. Pulse flour, sugar and salt in a food processor until combined. Add butter and process until the mixture resembles coarse meal, about 10 seconds.

2. Lightly beat yolk with ice water. With processor running, add yolk mixture in a slow, steady stream through the feed tube, and process until dough just holds together (no longer 30 seconds).

3. Turn out onto a work surface and shape into a disk. Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days) or freeze for up to 1 month.

Herckleperckle
Member

11-20-2003

Monday, November 19, 2007 - 11:25 pm   Edit Post Move Post Delete Post View Post Send Herckleperckle a private message Print Post    
Tanzanite, liked the cornbread and roasted veggie recipe! Here's another roasted veggie recipe--and some of the ingredients are identical. It's one more Martha Stewart recipe--last for tonight. Looks like a healthy and easy side for Thanksgiving.

ms roasted veggies

Roasted Vegetables
Serves 8

Prep: 40 minutes
Total: 2 hours, 40 minutes

Ingredients

* 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
* 1 pound carrots, cut into 2-inch lengths
* 1 pound parsnips, cut into 2-inch lengths
* 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
* 1 pound shallots, peeled, halved if large
* 3 rosemary sprigs
* 3 tablespoons olive oil
* Coarse salt and ground pepper

Directions

1. While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.

2. After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Serate
Member

08-21-2001

Tuesday, November 20, 2007 - 2:01 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
HP if you ever want to try to bake the onions yourself, you can do them a day or two ahead and just keep them in the fridge. The ones that are on top of the dish crisp right back up when cooking in the oven.