ANSWERS: 11
  • I would love to, but my Mom refuses to give me the recipe assuming it'll force me to always come home for the holidays. It's an apricot, pineapple, and orange Jell-o thing, and it's delicious. The one thing I do that everyone seems to love is simple: mashed potatoes. But I put a twist on them: goat cheese. It really pairs well with a light red wine and turkey.
  • Here's one that is always a big hit at my Thanksgiving gathering: Roasted Sprouts with Dijon Creme Sauce 1 lb Brussels sprouts 2 c. red onion, cut into wedges 8 oz. Kielbasi, 1/2 " thick sliced 2 T. olive oil salt & pepper 1/2 c. heavy cream 1/4 c. Dijon mustard 1 T. honey 1 t. apple cider vinegar Preheat oven to 450 Toss sprouts, onions & Kielbasi in a bowl with oil, salt and pepper. spread in a single layer on a baking sheet and roast 20 minutes until sprouts are tender but still crisp. Simmer cream, mustard, honey and vinegar in saucepan over low heat for 10 min until slightly thickened To serve, spoon sauce over roasted sprouts & enjoy!
  • Here's two recipes I make every year as my contribution to Thanksgiving: Cranberry Sauce (always a big hit!) 1 cup water 1 cup white sugar 1 (12 ounce) package fresh cranberries 1 orange, peeled and pureed 1 apple - peeled, cored and diced 1 pear - peeled, cored and diced 1 cup chopped dried mixed fruit 1 cup chopped pecans 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature. You can also make this overnight in a crockpot:) Herbed Oyster Stuffing (yum yum yum!!!!) 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups) 1/2 lb sliced bacon, cut into 1/2-inch pieces 2 to 3 tablespoons olive oil (if needed) 2 medium onions, finely chopped (2 cups) 1 1/2 cups chopped celery 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 2/3 cup finely chopped fresh flat-leaf parsley 1 stick (1/2 cup) unsalted butter, melted 18 oysters, shucked, drained, and chopped (3/4 cup) 2 1/4 cups turkey giblet stock or low-sodium chicken broth Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl. Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet. If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well. Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more. Stuffing can be assembled (without oysters and not baked) 2 days ahead and chilled, covered. Bring to room temperature and stir in oysters before baking:)
  • This one is quite a favourite at home. Chicken Fingers with Honey Sauce 12 ounces skinless, boneless chicken breast halves 2 beaten egg whites 1 tablespoon honey 2 cups cornflakes, crushed 1/4 teaspoon pepper 1/4 cup honey 4 teaspoonsDijonmustard 1/4 teaspoon garlic powder Cut chicken into strips about 3 inches long and 3/4 inch wide. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat. Place in a single layer on an ungreased baking sheet and bake at 450 degree F oven for 11 to 13 minutes or until no longer pink. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder.Serve seperately with chicken.
  • For Thanksgiving, I'm usually in charge of the turkey. The key to having a good moist turkey is brining it for 24 hours. Williams and Sonoma makes a really good brine mixture. Inside the turkey I put sliced apples, pears and onions with fresh rosemary sage and thyme. When the turkey is done just remove these contents and discard. These ingredients add a lot of flavor and the brine keeps it juicy. Oh, forgot. Rub a lot of butter under the skin of the turkey. Christmas Eve I start with one pan seared jumbo scallop and two extra jumbo shrimp (per serving) on a bed of greens with a light white wine, butter and lemon reduction, then New England clam chowder, and for the entree plank grilled salmon with a lemon butter sauce. The plank adds a nice smokey flavor to the salmon. The above are not as much recipes but more prep for the dishes and how they are cooked. But I will share my dessert recipe which is the same for each of the holidays. Bourbon Pecan Pie: Ingredients: 4 whole eggs 3/4 cup white sugar 1/4 cup brown sugar 1 tsp vanilla 2 tbsp bourbon (I usually put in 3 or 4) 1 cup of light corn syrup 1 stick of melted butter (unsalted) 1 tbsp flour 1 cup of pecans 1 cup of chocolate chips ( I use semi-sweet, but you can use regular chips) 1 unbaked 10" pie shell Instructions: Beat eggs. Add both sugars, vanilla, bourbon, corn syrup, melted butter and flour. Mix well. You should be left with a thick brown mixture. Also, I put the melted butter in at the end after I have mixed the other stuff so I don't cook the eggs. I just use a fork to mix. Before or after you have done the above, evenly distribute the pecans and chips in the pie shell. Now just pour the mixture into the crust. The pecans will rise to the top. Pop it into an oven at 350 degrees for 45 to 60 minutes. You need to keep an eye on it after about 40 minutes so it doesn't burn. Also, you should wrap the edges with a little foil as they tend to burn quicker. Remove and set aside to soldify. You can make this the day before and throw it in the fridge. You can serve it warm or cold the next day That's it, you're done. Counting cook and prep time it takes about an hour and 15 minutes. Oh yeah, don't forget a scoop of vanilla ice cream when serving
  • my mom makes this every thanksgiving and everyone loves it! PINEAPPLE WATERGATE SALAD 1 (20 oz.) can crushed pineapple, undrained 1 box instant Pistachio pudding 1/2 c. nuts, chopped 1 c. tiny marshmallows 1 (9 oz.) carton Cool Whip Mix together in order given above. If you like, cut cherries in half and place on top of each square before serving. Refrigerate a few hours before cutting.
  • Turkey leftovers sandwich. - Two loaves of bread - Leftover Turkey - Mayo, Mustard. Can you tell I'm not a very good cook? Enjoy ; )
  • I have not had the pleasure of cooking a holiday meal yet in my life, so my favorite recipe for the holidays is a combination of friends, family, food, laughter, warmth and love...you can't go wrong with that! :)
  • Maple Butternut squash bake * 1 medium butternut squash * 2 tablespoons maple syrup * 2 tablespoons butter * dash salt * 1/3 cup chopped pecans * 1 to 2 teaspoons brown sugar Cut butternut squash up and remove seeds and pulp. Cut into 1 1/2-inch pieces. Steam for about 15 to 20 minutes, until tender. Remove and let cool slightly. Remove peel and put squash into a bowl; mash with butter and maple syrup. Stir in a little cinnamon and a dash of salt, to taste. Transfer squash mixture to a buttered 1-quart casserole. Combine pecans and brown sugar; sprinkle over the squash. Bake at 350° for about 25 to 30 minutes. Green Beans with carmelized onions and almonds * Kosher salt * 3 pounds green beans, trimmed of stem end * 1/2 cup skin on sliced almonds * 3 tablespoons unsalted butter * 5 tablespoons extra-virgin olive oil * 2 large onions, sliced thin * 2 tablespoons chopped fresh thyme leaves * Freshly ground black pepper Directions Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
  • Rum-Glazed Sweet Potato, Apple and Chestnut Gratin * 3 pounds sweet potatoes, pricked several times with a skewer * 3 Golden Delicious apples * 1/4 cup fresh lemon juice * 1 cup halved vacuum-packed roasted chestnuts * 3 ounces (3/4 stick) unsalted butter * 1/2 cup firmly packed light brown sugar * 1/2 cup honey * 2 tablespoons dark rum * 1/2 teaspoon cinnamon * 1/2 teaspoon ground ginger * 1/4 teaspoon ground mace Preheat the oven to 400 degrees F. Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices. Peel the apples and cut them lengthwise into eighths. In a bowl toss the apples with lemon juice and arrange them with the sweet potato slices in a buttered 14-inch gratin dish. Sprinkle with the chestnuts. In a stainless steel or enameled saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and apples and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes, or until the apples are just tender and the sweet potatoes are heated through. The uncooked gratin, can be assembled 1 day ahead and kept refrigerated, covered. Bake, uncovered, basting occasionally, for 40 minutes. Put the gratin under a preheated broiler about 4 inches from the heat until the edges are lightly browned.
  • stay out of the kitchen, let the cooks do the work. volunteer to help with cleanup afterwards.

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