Thanksgiving Recipes questions and answers
Q: Thanksgiving recipes?
My husband will be home a few days before Thanksgiving after doing a 15 month deployment to Iraq and we are having all of our family over, they will be traveling over 2,400 miles to get here and I want to make this a very special Thanksgiving so Im starting to plan now. Im going to make all the tradiontal food..turkey, mashed potatoes, yams, cranberry sauce, pumpkin pie etc. What else would be good..I was thinking of bread pudding? There will be 16 people eating and they cant bring a dish due to the fact they are flying, plus i love cooking so any ideas or recipes would be greatly appreciated!!!
A: I always make lots of appetizers when family comes. I know when I put out a relish tray with olives, pickles, stuffed celery(with pimento cheese and some with peanut butter), pickled veggies they go fast. I also always have chips and dips. When family comes that far there's gonna be a lot of munching and talking. As for dinner, we always do the turkey, gravy, rolls, sweet potatoes (with marshmallows and some baked with just butter like a baked potato as some people don't like the sweet version), green beans, broccoli, salad, fruit cocktail, dressing, potato salad, and sometimes gumbo and french bread too along with whatever stuff people bring. But every family has different faves. Now we add tamales to our get togethers as we have new family members that enjoy them. It is a matter of blending all the family faves together. I would give each member a call and just talk to them about their favorite holiday moments and foods. Then I would compile a list of one item from each person and if needed call them and get the recipe. This way, everyone has something they enjoy.
Q: Does anyone have good apple pie recipes or other good Thanksgiving recipes?
Can someone give me a good apple pie recipe using frozen pie crust, or another easy Thanksgiving dessert recipe? Websites with tried-and-true recipes are fine, if you include a link. Please help me. Low fat stuff is also good. Thanks! Please note, FROZEN CRUST!
A: PERFECT APPLE PIE PASTRY: 3/4 cup cake flour 1 3/4 cups all purpose flour scant tsp salt 1 Tablespoon sugar 1 Tablespoon lard 4 Tablespoons Crisco shortening large pinch Rumford Baking Powder 1 Tablespoon buttermilk powder OR: 1 Tablespoon lemon juice or white vinegar ADDED TO: 5-7 Tablespoons ice water one stick plus 1/3 stick butter, frozen in advance FILLING: 10 Apples, peeled and sliced thinly 1/2 cup white sugar 2 Tablespoons butter 2 Tablespoons brown sugar 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon sprinkle of mace (optional) sprinkle of vanilla lemon juice Flour, cornstarch, or arrowroot for thickening Preheat oven to 400°F, then reduce to 375°F after pie is in the oven. Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture. Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly. Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust. NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period. For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce. Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape. Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar. Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size. Bake about 45 minutes, or until crust is golden brown. I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.
Q: Does anyone have any good vegan thanksgiving recipes?
I'm a vegetarian going vegan and I want this thanksgiving to be strictly vegan. I am the only one in my family that is vegetarian so I don't have any help with my menu. I also want to introduce some of my vegan foods to them, they squirm already when I ask if they want to try anything of mine. So if anyone has any good recipes for a vegan thanksgiving please send them my way.
A: good luck!!! finding a vegan turkey
Q: Does anyone have good Thanksgiving recipes they can lend to me?
I'm 19 and my family's been really indifferent towards holidays for a couple of years now. They resort to buying store-cooked turkey and other Thanksgiving foods, and I'm not a fan of doing that. I want to cook Thanksgiving dinner myself this year (for the first time). What foods does your family like, and what are the recipes for them? I'm making the following for sure: -turkey -mashed potatoes -macaroni and cheese -vegetables What else would be good? Please help! I want to impress my family. -
A: How about recipes that would replicate the First Thanksgiving? See http://www.xomba.com/american_thanksgiving_traditions_0
Q: Excellent Thanksgiving recipes?
I need a very good recipe to bring to my family thanksgiving dinner this year. I'm asked to bring a side, appetizer, or desert. If you have any great recipes that many people would like (that wouldn't cost to much and isn't exteremely difficult to make) I want to know them! THANKS.
A: No Bake Pumpkin Pie is my favorite. It is slightly modified from the original recipe (from Jello, I think), but everyone always loves to eat this easy-to-make pie. Layered No-Bake pumpkin pie 4 oz. regular or low-fat cream cheese, softened 1 tbsp. sugar 1 tbsp. milk or half and half 1 (6 oz.) graham cracker crust pie crust 1 c. cold milk 2 pkgs. vanilla INSTANT (not cook&serve) pudding and pie filling (4 serving size) 1 (16 oz.) can pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1/2 tsp. nutmeg whipped topping (Cool Whip or whipped cream) Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick). Stir in pumpkin and spices with wire whisk. Put on top of layer or cream cheese in pie shell. Let this set for at least 4 hours, preferably overnight. Serve with whipped cream on top. Yield: 8 servings. Good luck!
Q: Will you share your family's thanksgiving recipes with me?
I am looking for some really good family recipes to try out this thanksgiving. I am interested in side dishes, desserts, and great ways to cook turkey and ham.
A: My dad would kill me if he knew I was giving this away. I make it for things like pot lucks all the time and it disappears in minutes! Ingredients: 2 pounds pork sausage 1 long loaf of sliced white bread 1 stick of margarine 1 medium red onion, finely chopped 1 cup of celery, chopped 4 eggs 3/4 cup Parmesan cheese Instructions: The night before you make this dish rip the bread into bite size pieces and let it sit out and get stale overnight. Saute the onion in the margarine Boil the celery for about 3 minutes (reserve water) Brown the sausage in a frying pan Mix all the ingredients (if mixture feels dry add a little of the celery water), put in a baking dish and cover with foil, bake at 350 degrees for a half an hour. Let sit for about 15 minutes, serve, and enjoy!
Q: what are some good thanksgiving recipes?
what are some good sites for some nice thanksgiving recipes this is me and my bfs first thanksgiving together so i want to impress him he already knows i can cook but i want everyone to taste some good food thanks
A: http://allrecipes.com its a really great site!!
Q: what are some easy and tasty Thanksgiving recipes?
what are some recipes a 13 year old can do to make a thanksgiving dish
A: THANKSGIVING CRANBERRY RELISH 4 c. cranberries 2 oranges 1 1/2 c. sugar Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and oranges through a food processor or blender. Add sugar and mix well. This is best if made at least 2 days before Thanksgiving. THANKSGIVING DAY SALAD Make the day before. 1 (6 oz.) pkg. raspberry flavored gelatin 2 (10 oz.) pkgs. frozen, sliced strawberries, thawed 1 (16 oz.) can whole cranberry sauce 1/2 c. pecan pieces Lettuce leaves Bring water to a boil in a saucepan over high heat. Pour over the gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight. Before Thanksgiving dinner, unmold the salad on a large platter. (To help unmold the salad, run a knife around the edge of the mold. Dip the mold into warm water for a few seconds, being careful not to get water on the salad. Place serving platter over the top and turn over, holding both together.) Surround with lettuce leaves. Refrigerate and prepare the topping. SALAD TOPPING: 1 (3 oz.) pkg. cream cheese, softened 1 c. dairy sour cream 1/3 c. sugar 1 tbsp. fresh lemon juice Combine cream cheese, sour cream, sugar, and lemon juice in a small bowl. Beat with an electric mixer until well blended. Spoon into a serving bowl and cover with plastic wrap. Refrigerate until ready to serve. (Makes 10 servings.)
Q: What are the best Thanksgiving family recipes?
I would like to suprise my family and make them a nice, tender meal. Plz give me some recipes for Thanksgiving. Ten Points Best Answer. THX!
A: Get a good recipe online, there are hundreds to choose from.
Q: Do you have any unique family Thanksgiving recipes?
I am looking for a few unique side dish or dessert recipes. Of course I will also serve the traditional ones.
A: My family have always made these for almost every holiday. We do not know what they are called but we just call them Celery Things Start with a package of cream cheese( if it softened it makes it easier to mix) Add a jar of sliced green olives (be sure to drain most of the juice leave about a Tbsp) Chop up walnuts but not too fine then add those. Mix well and stuff pieces of celery with the mix the best this about this is you can add as little oras much of each ingredent as you would like. Good Luck
Q: Any good Thanksgiving recipes?
I would prefer a nice dessert recipe but side dishes would be nice too. I need to bring something to my mother-in-laws. She is Portugese so if anyone knows any portugese recipes i can impress her with let me know. I am up for all kinds of recipes though, THANKS!
A: Here's a meal for you! Have fun! Sausage, Apple and Cranberry Stuffing INGREDIENTS 1 1/2 cups cubed whole wheat bread 3 3/4 cups cubed white bread 1 pound ground turkey sausage 1 cup chopped onion 3/4 cup chopped celery 2 1/2 teaspoons dried sage 1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme 1 Golden Delicious apple, cored and chopped 3/4 cup dried cranberries 1/3 cup minced fresh parsley 1 cooked turkey liver, finely chopped 3/4 cup turkey stock 4 tablespoons unsalted butter, melted DIRECTIONS Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill. Caramel Pecan Pie 1 (9 inch) unbaked pie crust 36 individually wrapped caramels, unwrapped 1/4 cup butter 1/4 cup milk 3/4 cup white sugar 3 eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup pecan halves DIRECTIONS Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. Sweet Potato Casserole 4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup all-purpose flour 3 tablespoons butter, softened 1/2 cup chopped pecans DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown. TURKEY!! INGREDIENTS 1 (12 pound) whole turkey 6 tablespoons butter, divided 4 cups warm water 3 tablespoons chicken bouillon 2 tablespoons dried parsley 2 tablespoons dried minced onion 2 tablespoons seasoning salt DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
Q: Does anyone know of websites with Thanksgiving recipes for two or four?
I need to make smaller side dishes because not everyone likes the same thing and I don't want to make a large casserole dish of sweet potatoes that not everyone will eat when only two or three people like them. Does anyone have any recipes for sweet potatoes or green bean casserole for 2-4? Thanks.
A: Definitely go to www.allrecipies.com, it's one of my favorites. you can browse by ingredient, course, style, even by holiday. Once you find the recipe you like, you can easily convert it right there to however many servings you want, and they even suggest sides and pairings to go along.
Q: Thanksgiving Recipes...from other countries??
Does anyone have any recipes for Thanksgiving , from other countries?? This year I wanted to make a thanksgiving dinner but with different cultured foods.Like Salvadorian Roasted Turkey. So, does anyone else have any good ideas?? I mean, like i no everyone else doesn't celebrate Thanksgiving, but I just want to know some good recipes that would be good for Thansgiving, I mean some recipes for Sweet Potatoes, or Cranberries or Stuffing or something like that something Fall-ish.
A: A Simply Perfect Roast Turkey: PREP TIME 30 Min COOK TIME 4 Hrs READY IN 4 Hrs 30 Min INGREDIENTS 1 (18 pound) whole turkey 1/2 cup unsalted butter, softened salt and freshly ground black pepper to taste 1 1/2 quarts turkey stock 8 cups prepared stuffing DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Q: Anyone know of any good Thanksgiving recipes?
Hola, My family does the same thing every year for Thanksgiving! Got any new ideas?
A: Apricot Orange Wild Rice Stuffing Recipe In a large heavy saucepan, melt 2 tbsp Butter. Add and cook for 3-5 mins; 2 onions, finely chopped, 2 stalks celery, finely chopped, 1 clove garlic, minced. Pour in 2 1/2 cups chicken stock, 2/3 cup orange juice. Bring to boil. Stir in 2 cups long grain brown rice, 3/4 cup wild rice, and 1 tsp each sage and thyme and a pinch of cloves. Reduce heat to low; cover and simmer for 35 mins. Stir in 1 cup chopped apricots and 1/4 cup currants. Simmer, covered for 10-15 mins or until rice is tender. Add 3/4 cup pine nuts, or slivered almonds, toasted, 1/4 cup chopped parsley, 1 tsp each salt and pepper. Let cool COMPLETELY before stuffing bird (stuffing can be covered and refrigerated up to 2 days) Makes 11 cups. Its Pretty Good
Q: Need good Thanksgiving recipes please tell me your favorite dishes and give recipes?
I am cooking Thanksgiving dinner and I would like some new ideas.
A: Well,this is my favourite recipe for deserts.it's called: CRÈME BRULEE INGREDIENTS: Serves 4 500 ml Cream 4 Egg yolks 1 Whole egg 75 gms Sugar Vanilla essence a few drops 6 tbsps Brown sugar METHOD: Heat cream in a pan till it reaches the boiling point. Set aside to cool. Place egg yolks and whole egg in a bowl, add sugar and mix. Cook over a double boiler till the sugar gets dissolved, taking care that the eggs do not get scrambled. Add egg mixture to the cream and mix well. Preheat oven to 180°C.Add vanilla essence to the cream mixture. Mix well. Strain the entire mixture into another bowl. Pour the cream mixture into six ramekin moulds. Take a tray, pour some water in it. Place the moulds in this water bath and place the tray in the preheated oven. Bake at 180°C for twenty to twenty-five minutes. Remove from oven. Take the moulds out of the water bath and let them cool down to room temperature. Chill in the refrigerator. Just before serving sprinkle a tablespoon of brown sugar over the set custard in each of the moulds and brulee it with a torch. Serve immediately. hope u like it...it has always been my favourite and I make it always whatever the occasion is. HAPPY THANKSGIVING DAY!!!