Now I'm hungry!!! And there's nothing good to eat here!!
Now I'm hungry!!! And there's nothing good to eat here!!
Corn casserole is the easiest thing in the world: 2 Tbsp flour (whole wheat is actually best, but any flour works), 2 Tbsp sugar, 2 beaten eggs, 1/2 cup milk, 1 can creamed corn, 1 can drained regular corn, 1/4 cup butter. Mix everything except the butter, melt the butter into a casserole dish, pour in the corn mixture (the butter coats the outside and spills over the top), and bake it for 30-45 minutes at 350 F until it looks like cornbread. Dirt cheap and one of my favorite comfort foods.
Lola, the best way to do blackeyed peas is in the crockpot, or simmered for a couple hours on very low heat on the stove. Soak them overnight, drain and rinse, and add enough vegetable broth to just barely cover the beans. Also add a couple tablespoons of balsamic vinegar, some hot sauce, and a bay leaf or two. If you're doing it on the stove, keep an eye on it so it doesn't burn.
oooh! i <3 my crockpot! thanks, that sounds easy, and yummy!
I brine my turkey, and then put pats of herbed butter under the skin. This makes for the juciest turkey ever, and really juicy, flavorful breast meat.
Aside from that, I do traditional. Mashed potatoes, candied yams, bread stuffing, corn casserole, pumpkin pie. And for me chocolate pie. I'm gonna do some kind of appitizer like stuffed mushrooms or something.
I erally really wanna make a cornacopia to, just cause it sounds cool.
Maybe instead of stuffed mushrooms I'll stuff baby pumpkins or something.
I really, erally want to deep fry a turkey, but it scares the cra pout of me. Maybe nextyear.....
Alton Brown showed how to fry a turkey on Good Eats. He had some serious hardware going on. He showed the "worst case scenario" if there's too much oil, it's too hot, the turkey is too wet and still has ice on it--flame city. Yeek. Way too risky for me, I get scared lighting the pilot on my stove! But damn the one time I ate fried turkey it was sooooooooo good. And can't beat the cooking time! *sigh*
holy shit, thanksgiving is next week? Damn time is flying by. I don't cook but I sure love going to visit my family and eating.
^ yeah, I saw that lzst year which gave me the idea...but it looks to scary for me to attempt. I burn myself on the oven every time I cook. My boyfriend will not allow me to flambay(sp?) Which I really really wanna do. Set alcohol on fire during cooking... He won't let me. To dangrous. I am a clutz in the kitchen. I regularly cut myself or burn myself, anything involving that much hot oil is very very dangerous. Hell, I can't even make wings in the fryer we have. First time I tried the oil boiled over all over the counter and splatterd me and left little burn marks all over me.
ouch! I wouldn't deep fry a turkey, b/c i'd get too fat! lol.
but it's really not dangerous to flambee stuff. you should start by trying a creme brulee, which is done with a small propane tourch (easy to do) then move up to flambee. (a little more dangerous)
I made kickass chocolate creme brulee a couple months ago! But I don't have a propane torch so I sprinkled sugar on them and popped them under the broiler for a minute. It was quick and idiot proof...good for me!
I flambe bananas foster and I haven't burned the house down yet. Just don't go overboard with the alcohol, try not to wear hairspray (it's quite flammable), and keep your hair pulled back.
This thread is making me want to attempt some of these recipes for Thanksgiving & I don't even cook. I'm always in charge of the stuffing (prepackaged in microwave) & deviled eggs.
What are some traditional alcoholic Thanksgiving drinks? Everyone in my family is legal now, so maybe I should make some. None for my mom though. She goes right to sleep if she has a drop of alcohol.
I would try those!
Forgetting things we shouldn't remember is why god invented amnesia and Tequila. - Samantha Who
TY! You'll be first on my mailing list once I get it all set up.
Think warm spiced drinks like punch or cider. Those are always a big hit and are sweet enough that you can spike 'em and keep downing one after another!
speaking of the monuts I saw a maple glazed donut with a slice of bacon on top on some food network show. Looked delish!
Cooking light magazine has some really nice turkey day recipes.
I also put a butter herb mixture under the turkey skin for extra deliciousness. This year my husband and I are hosting at our house for 20 people!!! We are making the meat (Turkey and a prime Rib) and everyone else is making everything else. One year (before i met him) my husband mixed marijuana in the gravy and everyone fell asleep after dinner. He is such a little stinker. There will be none of that this year!




App's:
Kielbasa, hey we're Polish gotta have it, from Greenpoint Brooklyn (only the best) cooked on the grill
cheese & craker tray
spinach dip in pumpernickle bread
Main w/ Sides:
Turkey with Moist Herb Bread Stuffing
Yukon Gold Mashed Potatoes
Sweet Potatoes w/Apples and Cinnamon
Fresh Steamed Green Beans
Roasted Balsamic Brussel Sprouts
Corn (for the kids)
Dessert:
Apple Pie (the one my Mom taught me to make)
Texas Sheet Cake (G's favorite)
Pumpkin Pie
G's Spritz Cookies
My family just does wine and beer, but if you want to go fancy, I would make hot mulled cider (with or without alcohol) and/or hot mulled wine. Delicious and perfect for chilly weather.Originally Posted by Danielle_
Fyi, the deep fried turkey isn't worth the trouble it takes to make it and it doesn't taste nearly as good as a roasted turkey. Personally, I think the only way to do turkey is with this recipe:
Recipe courtesy Alton Brown
1 (14-16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves of sage
Canola oil
Combine all brine ingredients, except ice water, in a stock pot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500°F. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500°F for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F. Set thermometer alarm (if available) to 161°F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Yield: 10 to 12 servings
Check out my new eBay auctions.......
^^ When in doubt, go with Alton.
SO! Were getting down to the wire! Yikes! Here's a question for fellow foodies out there: WHAT, exactly, is the best way to make mashed potatoes?
I personally love 'em with cream and/or sour cream, roasted garlic, and skins, and I'm fine with 'lumpy' for texture. Made them to my own taste a million times. But I have clients who do NOT like garlic or skins, and I strongly suspect want theirs smooth. So, use the ricer instead of the masher, check; no skins or roasted garlic, check, but aside from butter, salt and pepper, what else sounds good to y'all?
Chives? Truffle oil? Ideas?
"Before I conceived you, I wanted you. Before you were born, I loved you. Before you were here an hour, I would die for you. This is the miracle of life." -- Maureen Hawkins
"I just can't get over how much babies cry. I really had no idea what I was getting into. To tell you the truth, I thought it would be more like getting a cat." -- Anne Lamott
That reminds me, one more question: Hey Yekhefah, do you recommend a masher or a ricer for the sweet taters? Do you go for smooth or chunky?
"Before I conceived you, I wanted you. Before you were born, I loved you. Before you were here an hour, I would die for you. This is the miracle of life." -- Maureen Hawkins
"I just can't get over how much babies cry. I really had no idea what I was getting into. To tell you the truth, I thought it would be more like getting a cat." -- Anne Lamott
goat cheese would make a great addition to mashed potatoes.
The sweet potatoes should definitely be smooth. I like regular potatoes to be lumpy though.
I've had truffle oil drizzled over mashed potatoes and it's delicious. I'm not a fan of the sour cream thing, but I've had mashed potatoes with just a little bit of bleu cheese in them and that was great.
I'm gonna attempt Yek's sweet potatoes for Thanksgiving, I'm excited!W00t! For once I'm in the Holiday spirit this year, and I NEVER am. Yay food!
I believe you Dottie and you have my support
I hope you like them! Just remember to double the streusel if you're using a long dish. The streusel should completely cover the top and it's the best part!
Well my sister told me she got a recipe for hot buttered rum. So we're making that. Now that I've read your replies I want cider too. I totally want to drive up in the mountains & get some fresh cider. I tried some last month & it was the best I've ever had.
So far I'm in charge of yams, stuffing, & pies. I think I'm forgetting something though.
Forgetting things we shouldn't remember is why god invented amnesia and Tequila. - Samantha Who
Ooh, I am using a long dish. Thanks for telling me, I woulda probably been really confused otherwise lol. I hope boyfriend's family likes them, I'm nervous, his mommy was a chef for a long time.
I believe you Dottie and you have my support
Now I'm nervous too on your behalf, LOL! Let me know how they went over! It's the first time I've designed a recipe on my own and I'm still tweaking it every time I make them. But they're always a hit so I'm proud of my rummy sweet taters.![]()
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