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Must have Holiday recipes - share please

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        11-11-2012, 07:58 PM
      #11
    Yearling
    In my family, it's the crispy stuffing simply place extra stuffing around the turkey and let it soak up the juices, cook it longer then the turkey until it's crispy. I know it sounds kinda nasty but it is DELICIOUS!...and fattening as my mom puts it "apply directly to arteries"
         
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        11-11-2012, 08:15 PM
      #12
    Trained
    *Subbing*

    So hungry now...
    Posted via Mobile Device
         
        11-11-2012, 08:20 PM
      #13
    Green Broke
    I like Allrecipes.com they have pretty good recipes.

    If I can afford it I for go the turkey and buy a good rib roast.(there is a reason why they call it foul..I mean, fowl..lol)

    I did this rib roast recipe last year, pretty simple because I am horrible about searing meat in a pan before throwing it in the oven. All I had to do was stick it in after seasoning.
    Perfect Rib Roast Recipe - Allrecipes.com
         
        11-11-2012, 10:32 PM
      #14
    Weanling
    I've made those "curry honey carrots" before when I had an overload of carrots from the garden. Holy cow are they yummy!!

    I'm having T-day at our house this year. Probably going with the classics. My sister-in-law is bringing greenbean casserole, my mom brings her rolls. I'm making the turkey, a ginger pumpkin pie, an artichoke gratin (that I've never made before) and some really garlicy, cheesy mashed potatoes. Oh and the stuffing/dressing has to have sausage, mushrooms and wild rice because that is tradition for our family.

    Nom, nom, nom!!
    Lockwood likes this.
         
        11-12-2012, 05:42 PM
      #15
    Green Broke
    Since we built our house, I have between 40 and 45 people for dinner on Thanksgiving. This is my 11th year. Dinner is at 1 pm.

    I cook two turkeys, a huge bone in ham and a couple ducks and some smoked trout. I also cook all the main sides, gold potatoes, stuffing, gravy and lettuce salad.
    I do most cooking on Wed including potatoes, gravy, turkey, trout and stuffing. Each family brings some sides.

    I do cook my favorite carrot recipe since I want something that is not full of fat.
    Boil carrots.
    Drain.
    Put a couple heaping tablespoons of jelly on the hot carrots.
    Stir till melted.
    I make and sell jellies at the farmers markets around town, so I have a few favorite flavors that I use, but of course you can use almost any flavor.
    Amaretto peach
    Amaretto Apricot
    Peach
    Apricot
    Plum
    Grand Marnier plum
    Jalapeņo peach
    Jalapeņo plum
    Amaretto cherry

    I told my friend recently how many people were coming for dinner complaining of all the work. She looked at me and declared how truly lucky I am.

    In hindsite, I agree!
         
        11-12-2012, 05:53 PM
      #16
    Green Broke
    Quote:
    Originally Posted by Speed Racer    
    Pumpkin Crunch Cake. Sooo much better than plain old pumpkin pie!

    Pumpkin Crunch Cake Recipe - Allrecipes.com
    I don't like mushy pumkin pie, this sounds much better
         
        11-12-2012, 05:59 PM
      #17
    Showing
    Subscribing... as if I need more food right now...

    I spent the weekend with my Dad and we made cordial cherries (from scratch) - YUM.
         
        11-12-2012, 10:37 PM
      #18
    Super Moderator
    Quote:
    Originally Posted by Taffy Clayton    
    Since we built our house, I have between 40 and 45 people for dinner on Thanksgiving. This is my 11th year. Dinner is at 1 pm.

    I cook two turkeys, a huge bone in ham and a couple ducks and some smoked trout. I also cook all the main sides, gold potatoes, stuffing, gravy and lettuce salad.
    I do most cooking on Wed including potatoes, gravy, turkey, trout and stuffing. Each family brings some sides.

    I do cook my favorite carrot recipe since I want something that is not full of fat.
    Boil carrots.
    Drain.
    Put a couple heaping tablespoons of jelly on the hot carrots.
    Stir till melted.
    I make and sell jellies at the farmers markets around town, so I have a few favorite flavors that I use, but of course you can use almost any flavor.
    Amaretto peach
    Amaretto Apricot
    Peach
    Apricot
    Plum
    Grand Marnier plum
    Jalapeņo peach
    Jalapeņo plum
    Amaretto cherry





    Add another to the head count!
    Googling your address now.
    Taffy Clayton and Muppetgirl like this.
         
        11-13-2012, 02:19 PM
      #19
    Super Moderator
    Just because it is coming up, I thought you would enjoy this original recipe!!!!!


    TURKEY RECIPE

    I thought this sounded good! Here is a turkey recipe that also includes theuse of popcorn as a stuffing ingredient -- imagine that. When I found thisrecipe, I thought it was perfect for people like me, who just are not surehow to tell when turkey is thoroughly cooked, but not dried out. Give this atry.

    8 - 15 lb. Turkey
    1 cup melted butter
    1 cup stuffing (Pepperidge Farm is Good)
    1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST)
    Salt/pepperto taste

    Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, andpepper.
    Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back.

    After about 4 hours listen for the popping sounds.

    When the turkey's a*s blows the oven door open and the bird flies across the room,.... it's done.

    And, you thought I didn't cook...













    tinyliny, FlyGap and Lockwood like this.
         
        11-13-2012, 03:10 PM
      #20
    Green Broke
    This is my favorite recipe for yeast bread products - I like to make a double batch so I can use half for rolls/bread and half for cinnamon rolls. It's one I have found line and is *this* close to the recipe we used to use when I was part of a group that made/sold 100+ dozen cinnamon rolls each Friday to sell for our fund raiser in school....
    This dough can also be taken cut/fried to make doughnuts/maple bars (I use the sweeter version of the dough) or you can *stretch* it out and fry it to be a fried scone (very different than the English scones, lol) - which are super yummy with apple butter or cinnamon butter.

    6 cups bread flour
    2 envelopes yeast, or 5 teaspoons bulk yeast
    2 tsp. Salt
    2 cups warm water, test on wrist like formula for a baby (110-115 degrees for the obsessive people)
    5 tbsp. Sugar ( 1/2 cup for cinnamon rolls)
    1/2 cup melted butter, stick margarine, or oil (obviously, the butter gives the best flavor, or use 1/4 cup each butter and oil)

    In a LARGE bowl, dissolve the yeast in the water. Add the sugar, salt and butter or oil; mix till sugar is dissolved. Add 3 cups of the flour; mix well. Stir in 2 more cups of the flour, reserving the last cup of flour for kneading. Mix well, and turn out onto a floured surface. Knead until smooth and elastic, about 10 minutes, adding flour as needed. According to the weather, it may take a little more or less flour for kneading. After kneading, place in an oiled bowl big enough to contain the dough after it doubles in size, and cover with plastic wrap. Let rise in a warm place until doubled in bulk. (I usually put mine on the top rack of my oven and put a pan of warm water on the bottom rack. This really speeds up the rising process.) Punch down and form into rolls, loaves or cinnamon rolls, (directions follow.) Place into greased pans (2 loaf pans or a 9x13 pan for rolls), and let rise again covered loosely with plastic wrap until doubled in size. Remove plastic wrap and preheat oven to 350-375 degrees. Bake loaves for 30-35 minutes or until brown and done. Bake rolls at 350 degrees for 25-30 minutes, checking after 20 minutes. According to the size of the rolls and loaves and differing ovens, the baking time and temperature may vary quite a bit and have to be adjusted for those variables. If the loaves or rolls start to get too brown before they are done in the center, you may have to cover loosely with foil. Cool rolls and loaves on wire racks for 10 minutes or so, then carefully turn out onto racks to finish cooling. Run a knife around the sides to loosen if necessary.

    CINNAMON ROLLS
    Filling:
    1/2 cup softened real butter or stick margarine, more or less, to your taste
    1/2 cup sugar, more or less, to your taste
    2-3 tablespoons cinnamon, more or less to your taste

    Prepare the dough recipe above to the point of making into rolls, loaves or cinnamon rolls. Halve the dough. Set one half aside. On a lightly floured surface, roll out the dough in a rectangle to 1/2 inch thickness. Spread half the butter over the dough, to 1 inch of the long sides. Sprinkle with half the sugar and half the cinnamon. Carefully roll up, starting with the long side. Pinch the dough closed, making a seam. Seam side down, cut with a sharp knife into 1 inch thick pinwheels. Place in one or two greased 9x13 pans, 1 inch apart. Repeat with second half of dough. Cover loosely with plastic wrap and let rise until doubled in size. Preheat oven to 350 degrees and remove wrap. Bake for 15-20 minutes or until lightly brown and done. Don't let them get too brown, cover loosely with foil if necessary. Cool on wire racks.

    Prepare Glaze:
    1 tsp. Good vanilla
    1/2 tsp. Butter flavoring
    2 tbsp. Butter, softened
    Small pinch salt, just a few grains
    About 4 cups powdered sugar
    Whipping cream or canned milk to obtain consistency desired for glaze--about 3-4 tbsp. Maybe

    In a medium bowl, place butter and 1 cup powdered sugar. With the back of a spoon, press the sugar into the butter, mixing well. Add the salt, flavorings and the rest of the sugar. Mix well, then begin adding whipping cream or milk till desired consistency is reached. Use a wire whisk if necessary to beat out lumps. Drizzle or pour over cinnamon rolls. Serve hot if at all possible
         

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