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Post by Deleted on Oct 31, 2013 22:57:05 GMT -5
From appetizers, to turkey, to sides and salads to desserts, post you favorite recipes here!
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Post by Deleted on Nov 1, 2013 0:28:53 GMT -5
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Post by Cowboyz on Nov 1, 2013 9:17:12 GMT -5
I have some yummy recipes to share, too much to type on my phone. I'll post them when I get back from TN.
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Post by Deleted on Nov 1, 2013 18:39:46 GMT -5
I have some yummy recipes to share, too much to type on my phone. I'll post them when I get back from TN. You ain't back yet woman? ?
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Post by Cowboyz on Nov 1, 2013 19:54:58 GMT -5
I have some yummy recipes to share, too much to type on my phone. I'll post them when I get back from TN. You ain't back yet woman? ? Lol.. Sunday night! An my cell service here is terrible!
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Post by Deleted on Nov 1, 2013 20:37:07 GMT -5
You ain't back yet woman? ? Lol.. Sunday night! An my cell service here is terrible! Phone booth, 400 dollars in change and send it over the phone line. It's your duty as a mod..... you weren't told that? Shocked I tell you, shocked!
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Post by toon face on Nov 3, 2013 5:52:47 GMT -5
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Post by husagafella on Nov 3, 2013 9:37:26 GMT -5
Thanksgiving is my favorite Holiday. I like turkey.
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Post by Deleted on Nov 3, 2013 15:43:00 GMT -5
Thanksgiving is my favorite Holiday. I like turkey. Turkey & dressing = turkey sandwiches with & w/o gravy = turkey rice soup. I ALWAYS get a much larger bird than I need. Mongo LIKES turkey!
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Post by Deleted on Nov 3, 2013 19:49:51 GMT -5
My recipe for Thanksgiving: Go to mother-in-laws'!!
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Post by Deleted on Nov 4, 2013 0:39:13 GMT -5
My recipe for Thanksgiving: Go to mother-in-laws'!! If this is her can I go too?
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Post by Deleted on Nov 4, 2013 8:09:04 GMT -5
My recipe for Thanksgiving: Go to mother-in-laws'!! If this is her can I go too? Shoot, if that was her, I'd not be leaving!! Thankfully- that's her daughter!!
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Post by paintlady on Nov 4, 2013 14:34:25 GMT -5
hillbilly green beans:
fry bacon nice and crisp in the bottom of at 4 quart pot...add large quartered onion...fry on all sides. remove from heat...add green beans...add water till beans are almost covered...return to heat and bring to rolling boil. turn down heat until just boiling lightly. cook for two hours. then turn the heat up to medium high and boil almost all of the water out...watch pot closely. remove from heat...let stand for about 15 minutes. ENJOY! can also be made with ham hocks...smoked turkey. but the key is letting them cook slowly for the two hours...seasoning them beans quite well.
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Post by Deleted on Nov 4, 2013 22:10:28 GMT -5
hillbilly green beans: fry bacon nice and crisp in the bottom of at 4 quart pot...add large quartered onion...fry on all sides. remove from heat...add green beans...add water till beans are almost covered...return to heat and bring to rolling boil. turn down heat until just boiling lightly. cook for two hours. then turn the heat up to medium high and boil almost all of the water out...watch pot closely. remove from heat...let stand for about 15 minutes. ENJOY! can also be made with ham hocks...smoked turkey. but the key is letting them cook slowly for the two hours...seasoning them beans quite well. That sounds good! Turns them quite soft. With the name, I was afraid part of the recipe would involve doing something with a cousin!!!
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Post by shutout on Nov 4, 2013 22:54:41 GMT -5
Ingredients 2 pounds fresh cranberries 1 cup sugar 1/4 cup Grand Marnier liqueur 1 orange, zested and juiced Directions Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
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Post by Cowboyz on Nov 5, 2013 16:11:45 GMT -5
No one is a big fan of pumpkin pie so I usually do pumpkin bread instead:
Spiced Pumpkin Bread
◾1 cup sugar ◾1/2 cup packed brown sugar ◾1 cup canned pumpkin ◾1/2 cup vegetable oil ◾2 eggs, unbeaten ◾2 cups sifted flour ◾1 tsp baking soda ◾1/2 tsp sea salt ◾1/2 tsp nutmeg ◾1 tsp cinnamon ◾1/4 tsp ginger ◾1/4 tsp cloves ◾1/4 cup water
Directions: 1.Preheat oven to 300 degrees. 2.Combine sugar, brown sugar, pumpkin, oil, and eggs. Blend in standing mixer on low setting until well combined. 3.Using a sifter, combine flour, baking soda, salt, and spices. Then combine with sugar and pumpkin mixture. 4.Add water. Mix well. 5.Using a well greased four mini loaf pan, fill each cavity to half full with mixture. A 9×5 loaf pan can also be used if you prefer. 6.Bake for 60 to 70 minutes. Bread is ready when golden brown and a knife can be cleanly removed. 7.Let cool for 10 minutes in loaf pan. Then, remove each loaf and carefully place on a cooling rack. 8.Serve and enjoy!
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Post by Cowboyz on Nov 5, 2013 16:24:00 GMT -5
Ingredients 2 pounds fresh cranberries 1 cup sugar 1/4 cup Grand Marnier liqueur 1 orange, zested and juiced Directions Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry. Yum.... sounds delish.... I usually do a Cranberry Salad, this is a good alternative if you are not a big fan of cranberry sauce: 1 can (20 oz) crushed pineapple 2 pkg. raspberry jello - or cherry or cranberry 1 can whole berry cranberry sauce 1 apple chopped 2/3 c. chopped pecans - or walnuts 1 can mandarin oranges 1 stalk of celery chopped Drain pineapple reserving juice. Add enough cold water to juice to measure 3 cups. Pour into saucepan. Bring to boil and remove from heat. Add dry jello mixes. Stir 2 minutes. Stir in cranberry sauce. Stir in pineapple, apple, oranges, celery, and nuts. Pour in 9x13 dish and refrigerate until firm.
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Post by shutout on Nov 6, 2013 7:57:27 GMT -5
I made a Cajun crab corn bread stuffing a few years ago that was really good. Plus it was gluten free if you have people requiring GF options.
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Post by Deleted on Nov 8, 2013 15:56:08 GMT -5
4 lbs Red Bliss potatoes 4 large eggs 1/2 cup finely chopped green onion top 1 1/4 cups mayonnaise 1 3/4 teaspoons celery seeds 1 3/4 teaspoons salt Directions: 1 Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste). 2 In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended. 3 Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it. Yum!
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Post by Cowboyz on Nov 13, 2013 15:18:36 GMT -5
One of my kids favorites:
SWEET POTATO CRUNCH
3 c cooked, mashed sweet potatoes 1 c sugar 1/2 c melted butter 2 beaten eggs 1 tsp vanilla 1/3 c milk Crunch Topping (recipe below)
Combine potatoes, sugar, butter, eggs, vanilla and milk; mix well. Place in a greased 2 quart baking dish. Sprinkle with Crunch Topping. Bake at 350 degree for 25 minutes or until bubbly. Makes 8 servings.
CRUNCH TOPPING:
1/2 c brown sugar - firmly packed 1/4 c flour 3 tbsp melted butter 1/2 c chopped pecans
Combine all ingredients, mixing well.
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Post by baltimorerayvn on Nov 14, 2013 7:21:08 GMT -5
We have been frying our bird(s) for the last few years. My mom is going to roast hers the traditional way this year. I am looking forward to the smell of turkey roasting in the oven. Even though the fried turkey is very tasty, it does not leave the house smelling delicious.
My mom and I love candied "yams" but we can't seem to get the recipe to turn out properly. The juice is always very liquidy and it never thickens. It doesn't stop me from eating it but I wish I could figure out the trick.
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Post by Deleted on Nov 14, 2013 8:06:38 GMT -5
This recipe I WILL NOT share!! And you'll thank me! My mother in law used to MICROWAVE her turkeys. Nope- not thaw them. Cook them. All the way through, Entirely in a microwave. Yep. (I've taught my wife to cook, needless to say......) She only started roasting them when I absolutely refused to eat microwaved bird!! My wife was shocked the first time I made her turkey- she was surprised turkey could be tender and moist...she thought it was always rubbery and dry........ We're still working on my MIL cooking corn on cob. She's amazed by how sweet corn is at our house..I always assumed she used frozen cobbettes at her house...nope- fresh-- she then nukes the life out of them!!! AAGGHH!!!!
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Post by Cowboyz on Nov 14, 2013 13:09:44 GMT -5
We have been frying our bird(s) for the last few years. My mom is going to roast hers the traditional way this year. I am looking forward to the smell of turkey roasting in the oven. Even though the fried turkey is very tasty, it does not leave the house smelling delicious. My mom and I love candied "yams" but we can't seem to get the recipe to turn out properly. The juice is always very liquidy and it never thickens. It doesn't stop me from eating it but I wish I could figure out the trick. Are you using real sweet potatoes or canned?
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Post by Cowboyz on Nov 14, 2013 13:32:41 GMT -5
This recipe I WILL NOT share!! And you're thank me! My mother in law used to MICROWAVE her turkeys. Nope- not thaw them. Cook them. All the way through, Entirely in a microwave. Yep. (I've taught my wife to cook, needless to say......) She only started roasting them when I absolutely refused to eat microwaved bird!! My wife was shocked the first time I made her turkey- she was surprised turkey could be tender and moist...she thought it was always rubbery and dry........ We're still working on my MIL cooking corn on cob. She's amazed by how sweet corn is at our house..I always assumed she used frozen cobbettes at her house...nope- fresh-- she then nukes the life out of them!!! AAGGHH!!!! NO WAY! Microwaving a turkey should be against the law!! Ughhhh..... Thank you for not sharing! We have always cooked turkey the traditional way until a few years ago when a friend of mine (who is a GREAT cook) convinced us to try her method of cooking it in a brown paper bag. It was very good and very moist. The paper bag did prove to create a little bit of a challenge but it was awesome! My sis is cooking the turkey this year so back to the traditional way!
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Post by Deleted on Nov 14, 2013 22:34:31 GMT -5
This recipe I WILL NOT share!! And you're thank me! My mother in law used to MICROWAVE her turkeys. Nope- not thaw them. Cook them. All the way through, Entirely in a microwave. Yep. (I've taught my wife to cook, needless to say......) She only started roasting them when I absolutely refused to eat microwaved bird!! My wife was shocked the first time I made her turkey- she was surprised turkey could be tender and moist...she thought it was always rubbery and dry........ We're still working on my MIL cooking corn on cob. She's amazed by how sweet corn is at our house..I always assumed she used frozen cobbettes at her house...nope- fresh-- she then nukes the life out of them!!! AAGGHH!!!! NO WAY! Microwaving a turkey should be against the law!! Ughhhh..... Thank you for not sharing! We have always cooked turkey the traditional way until a few years ago when a friend of mine (who is a GREAT cook) convinced us to try her method of cooking it in a brown paper bag. It was very good and very moist. The paper bag did prove to create a little bit of a challenge but it was awesome! My sis is cooking the turkey this year so back to the traditional way! Agreed- about illegal turkey baking! Brown bag-- interesting!! I'm guessing it steams it to keep it moist.
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