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Post by kasjordan on Nov 9, 2005 17:50:24 GMT -5
I'd like to add a new dish or two this year, would like to see what you guys have that everyone loves! I'll go first- I make sweet potatoes. I don't like the casserole with the marshmallows on top  but I love sweet potatoes...so I make them almost like mashed potatoes.. I bake them, peel them, drop them in the Kitche-Aide to whip up, add milk,butter,little brown sugar,some cinnamon and a little nutmeg (or pumpkin pie spice) salt and pepper, then I whip them up till they're silky............. I do almost the same thing with acorn squash, bake it, take it off the skin, dump in the kitchen aide, add touch of milk,butter,cinnamon,salt and pepper.....they're both great!!!!! Now tell me your favorites!!! |
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Post by TandB on Nov 10, 2005 8:18:00 GMT -5
Mom makes stuffing from stratch. A sweet dressing and a sage dressing. Then there is the lefsa (Norwiegn). We don't do lutafisk any more, not since grandma passed away. She is the one that wanted it. I couldn't stand the stuff and I like most fish.
Ours is pretty simple and tradtional. Our pies our pumpkin and apple.
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Post by Chrisnstar on Nov 11, 2005 9:33:54 GMT -5
Here's my dressing recipe the best I can recreate because I just do it as I go along! People rave about this and tell me they'd come to Thanksgiving just to eat the dressing.
1 pkg dried bread cubes (or use your own. Hint I learned working at a restaurant. If your family doesn't eat bread "ends" or you get to the bottom of a loaf and the bread is a little dry or stale, put it in the freezer and save it to make dressing with. I have a dressing that is a mix of bread types, but that's OK!)
4 cups cooked wild rice
1 pound cooked and chopped roasting chestnuts (another hint: buy them in the bottle from Williams and sonoma, it's a lot easier than cooking and peeling the darned things)
chicken broth
butter or cooking oil
1 onion
2 to 3 stalks celery
dried or fresh sage
pinch of rosemary and thyme
salt and pepper to taste
Chop the onions and celery and saute in several tablespoons of oil or butter. Add the seasons and let the herbs cook in with the onions and celery. while that's cooking, mix bread cubes and cooked and drained wild rice and chestnuts. Toss well to mix. Add cooked vegetables and mix well. Stir in chicken broth until you get the consistency of dressing you want. Some people like a real moist dressing, others like it more dry. I'm kind of right in the middle. Don't like it so wet it clumps up like paste and don't like it dry.
Turn the dressing into a greased casserole dish and refrigerate until your turkey is almost done. Bake dressing during the last hour of the turkey's cooking. You want the dressing cooked all the way through, but not crispy! I turn the dressing out into a lovely Armatelle bowl I have and it looks quite smashing!
This is enough dressing to feed a small army. Adjust your ingredients accordingly.
chris
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Post by KarenN on Nov 11, 2005 10:19:25 GMT -5
Mom makes stuffing from stratch. A sweet dressing and a sage dressing. Then there is the lefsa (Norwiegn). We don't do lutafisk any more, not since grandma passed away. She is the one that wanted it. I couldn't stand the stuff and I like most fish. Ours is pretty simple and tradtional. Our pies our pumpkin and apple. I soooo miss lefsa and lutefisk - my grandfather always insisted on lutefisk. I think I'll make lefsa this year, haven't made it in a long while.... My most requested dish is also the simplest to make - Cranberry Relish - here are a few variations.... Basic Cranberry Oragne Relish: 1 bag fresh cranberries 1 cup sugar (or to taste - I don't usually use a full cup) 1 large seedless orange - peel and all - cut into eighths place 1/2 cranberries and 1/2 orange into food processor or chopper (mine will only hold 1/2 at a time, larger ones may process whole batch at once.) Pulse until finely chopped but not too mushy. Dump in bowl and repeat with second half. Mix all with sugar and referigerate over night to blend flavors - YUMMY!!!! We eat this stuff with EVERYTHING. Variations: Add 1/2 to 1 cup chopped pecans For a relish with "bite" add a good hot horseradish, one spoon at a time tasting between and adjusting to your like - I usually make a small dish of this spicy one, too. Since I can't stand canned cranberry jell - I also make my own cranberry sauce - just put one bag of cranberries and a cup of water in a saucepan add up to 1 cup sugar, again to taste. Bring to a boil and when the berries have popped, reduce heat slightly and cook, stirring for a few more minutes to thicken. Referigerate over night and you'll have the best cranberry sauce ever! |
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Post by tricia on Nov 22, 2005 9:54:59 GMT -5
This is my family's all time favorite dessert. They all ask for it on their birthday instead of a cake!
Strawberry Pizza
Ingredients:
CRUST:
2 cups flour
2 sticks butter (I don't use this much, I just eyeball it)
1 c chopped nuts
1/4 c brown sugar
FIRST LAYER:
8 oz cream cheese, softened
2 cups confectioners sugar
12 ozs Cool Whip
TOP LAYER:
1 cup sugar
1 c water
3 T cornstarch
1 small box strawberry Jello
2 pints strawberries, sliced
Directions:
CRUST: Melt margarine, combine with flour & brown sugar & press into 9x13 pan. Sprinkle nuts on top & press into dough. Bake at 350 degrees until golden brown. Cool completely before putting on next layer.
FIRST LAYER: Blend cream cheese & sugar, fold in Cool Whip. Spread onto crust, peaking up sides so top layer won't run off. Put in the refrigerator to stiffen up.
****note**** I usually do the above steps the day before and chill a few hours before doing the last step. It really helps set up.
TOP LAYER: Combine sugar, water & cornstarch & bring to a boil. Cook until clear. Cool a little. Add Jello & cool completely. Add strawberries & pour on top of pizza. (I usually find that spooning the strawberries on keeps the red and white from mixing)
This will need to chill several hours or overnight to get really set right.
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Post by Chrisnstar on Nov 22, 2005 12:50:51 GMT -5
Eggnog pie... I served this and people loved it. Even though it sounds rich, it's quite light and fluffy and just right after a heavy meal!
9 inch baked pie shell
1/2 cup sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
2 eggs, separated
1 1/4 cups milk
1 teaspoon rum or rum flavoring
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chilled whipping cream (the real stuff)
nutmeg
Stir together 1/2 cup sugar, the gelatin and salt in a scaucepan. blend egg yolks and milk.
Stir into sugar mixture. cook over mediium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice or chill in refrigerator stirring occasionally until mixture mounds slightly when dropped from spoon. Stir in rum or flavoring.
Beat egg whites and cream of tartar until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time. continue beating until stiff and glossy. do not underbeat. fold Gelatin mixture into meringue.
In chilled bowl, beat cream until stiff. fold into meringue mixture. Pile into baked pie shell. Sprinkle generously with nutmeg. Chill at least 3 hours or until set.
You can make this a day ahead and it will be perfect. This is from an old BettyCrocker cookbook. the recipe isn't published anymore.
chris
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but I love sweet potatoes...so I make them almost like mashed potatoes.. I bake them, peel them, drop them in the Kitche-Aide to whip up, add milk,butter,little brown sugar,some cinnamon and a little nutmeg (or pumpkin pie spice) salt and pepper, then I whip them up till they're silky............. I do almost the same thing with acorn squash, bake it, take it off the skin, dump in the kitchen aide, add touch of milk,butter,cinnamon,salt and pepper.....they're both great!!!!! Now tell me your favorites!!!
