How about a Thanksgiving thread?

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Viewing 20 posts - 41 through 60 (of 199 total)
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  • #610264
    Dee
    Participant

    #610265
    Dee
    Participant

    What kind of Thanksgiving grocery shopper are you? (quick quiz)

    http://shine.yahoo.com/channel/food/what-kind-of-thanksgiving-grocery-shopper-are-you-2406253/

    #610266
    Dee
    Participant
    #610267
    Dee
    Participant
    #610268
    Dee
    Participant
    #610269
    Dee
    Participant

    Fabulous fall cake recipes

    Brimming with warm spices and seasonal flavors such as pumpkin and apple, these flavorful cakes are ideal for cooler weather.

    http://www.bhg.com/recipes/desserts/cakes/fall-cake-recipes/?sssdmh=dm17.478488&esrc=nw100d3_11_41&email=856268743

    #610270
    Dee
    Participant
    #610271
    Dee
    Participant
    #610272
    Dee
    Participant

    Not exactly a Thanksgiving topic, but I just saw this 4 ingredient recipe for Creamy Chicken Enchilada Soup that looks fast and easy and satisfying during the upcoming hectic holiday season!

    http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/take-five-ingredients-recipes/Creamy-Chicken-Enchilada-Soup?_mid=728136&_rid=728136.582000.151320

    #610273
    Dee
    Participant
    #610274
    Dee
    Participant

    BUTTERNUT SQUASH GRATIN WITH LE GRUYÈRE (Oy!)

    http://www.wholefoodsmarket.com/recipes/2799

    #610275
    Cats4cats
    Participant

    My mom grew a lot of pumpkins this year. I think she’s going to cook a few, turn others into compost, and who knows what.

    I’m not sure what we’ll do for Thanksgiving … my vote is for pizza and cleaning house!

    #610276
    Dee
    Participant
    #610277
    Momma Bear
    Participant

    I really want to make a pumpkin souffle. Any good recipes?

    #610278
    Momma Bear
    Participant

    Oh and also hubby and I are thinking about volunteering at a church or something on thanksgiving instead of attempting to cook some dry vegetarian turkey log that didn’t turn out well last year. I’m cool with just living off pie and mashed potatoes that day

    #610279
    Dee
    Participant

    MB, I have never made a pumpkin souffle…I have made a chocolate souffle though…and this recipe for Spiced-Pumpkin Souffles with Bourbon and Molasses Sauce is a similar recipe. It looks delicious…I may have to try it, too!

    http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Souffles-with-Bourbon-and-Molasses-Sauce-350576

    BTW, you do not have to throw away the yolks after you have used the egg whites for this recipe.

    From: The Iowa Egg Council

    http://www.iowaegg.org/eggfactdetails.asp?varLetter=f

    FREEZING EGGS

    If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen—not in the shell, of course. Freeze only clean, fresh eggs.

    Whites

    Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.

    Yolks

    Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1½ teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number or yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts).

    Whole eggs

    Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.

    Hard-cooked

    Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.

    Hard-cooked whole eggs and whites become tough and watery when frozen, so don’t freeze them.

    To use frozen eggs

    Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they’re thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.

    Substitute 2 tablespoons thawed egg white for 1 Large fresh white.

    Substitute 1 tablespoon thawed egg yolk for 1 Large fresh egg yolk.

    Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.

    Use thawed frozen eggs only in dishes that are thoroughly cooked.

    #610280
    WillowandWindismom
    Participant

    That butternut squash recipe looks heavenly! But does anyone have a good tip on peeling a butternut squash?

    #610281
    WillowandWindismom
    Participant

    I got this recipe in an email today. It sounds yummy!

    Pumpkin Chai Pots de Crème

    Notes: You can make the custards and pumpkin seed brittle up to 1 day ahead. Cover and chill custards; store brittle airtight at room temperature. Prep and Cook Time: about 1 1/4 hours, plus 1 1/2 hours to cool and chill.

    Yield: Makes 6 servings

    Ingredients

    * 1 cup whipping cream

    * 1 cup whole milk

    * 1/4 cup firmly packed light brown sugar

    * 6 large egg yolks

    * 1/4 cup granulated sugar

    * 1/2 cup canned cooked pumpkin

    * 1/3 cup chai tea concentrate or strong brewed chai tea

    * 2 teaspoons grated orange peel or Meyer lemon peel

    * 1 teaspoon vanilla

    * Pumpkin seed brittle (recipe follows)

    Preparation

    1. Preheat oven to 325° (convection not recommended). In a 2- to 3-quart pan over medium heat, stir cream, milk, and brown sugar until sugar is dissolved, 2 to 4 minutes. Remove from heat.

    2. In a bowl, whisk egg yolks until light yellow. Add granulated sugar and whisk until blended. Gradually whisk a fourth of the hot cream mixture into the egg mixture. Then slowly whisk in remaining cream mixture and the pumpkin, chai, orange peel, and vanilla.

    3. Divide mixture among six ramekins (3/4 cup). Set in a 12- by 16-inch roasting pan at least 2 inches deep. Set pan in oven and pour in boiling water to halfway up sides of ramekins.

    4. Bake until custards barely jiggle when gently shaken, 45 to 50 minutes. Lift ramekins out of water and let cool on racks for 30 minutes, then chill until cold, at least 1 hour. Cover when cold.

    5. Shortly before serving, garnish with shards of pumpkin seed brittle.

    Pumpkin seed brittle: In a heavy 6- to 8-inch frying pan over medium-high heat, stir 1/3 cup sugar and 1/4 cup water until sugar is dissolved, 1 to 2 minutes. Cook without stirring, shaking pan often, until mixture is a deep amber color, 5 to 10 minutes. Remove from heat and stir in 1/2 cup hulled roasted pumpkin seeds (sometimes sold as pepitas). Pour onto a 12- by 15-inch piece of buttered foil and spread thin. Let cool until hard, 6 to 10 minutes. Cut or break brittle into about 1/2-inch shards. Store airtight, if not using at once.

    #610282
    Jeankit
    Participant

    Thanks for the yummy butternut squash au gratin recipe and happy reminder & memories on baked apples. We used to have them alot growing up too!(Sneaky way for us to have a piece of fruit as a kid!)

    #610283
    paulajeanne
    Participant

    Love reading all the yummy recipes. I have to laugh at myself: you see, I love cookbooks and buy them, not to cook with, but to read. (love the community/church ones in particular) I especially love drooling over all the holiday recipes, and am always looking for new ones, not to try, just to read. Oh, I like to think maybe of trying out the new ones, but deep inside, know I probably never will! The last few thanksgivings have been pretty sparse, just my mom and me, and we had Kentucky Fried, because she couldn’t cook and I can’t cook. Am really looking forward to this Thanksgiving though! My brother has semi-retired and moved to western ND. Yay! And he can cook, and has promised to do all the old recipes! And isn’t it interesting that those are the ones we crave, the ones mom and grandma used to do? (I do make grandma’s Tomato Aspic though) Fortunately, he inherited the good cooking gene (I’ve always told him he could be a Master Chef but no, he insisted on being a Master Carpenter) But keep those recipes coming please! I am a world class drooler. Thanks all!

Viewing 20 posts - 41 through 60 (of 199 total)
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