Official Recipe Thread

[NorCalNative]

Cranberry Pear Relish
-4 cups fresh cranberries
-2 cups sugar
-1 cup fresh orange juice
-1 tbsp orange zest
-2 slightly underripe pears (Anjou or Bosc), pealed, cored, and cut in 1/3" cubes.

1. Combine all ingredients in saucepan and stir well. Cook over medium heat and boil until berries pop open, about 10 min.
2. Skim the foam off the surface and let cool. Refrigerate. Will keep a couple months.

[Nahuatl]

Thanksgiving sides for the 3000 calorie meal before dessert (manly recipes):

.45 caliber cranberries, less work, more punch, no cooking, for the adult table

1 bag of berries
3/4 cup white sugar (1 C for sweet teeth)
1 heaping T frozen orange juice concentrate
1 heaping T frozen limeade concentrate

Blend in food processor until all the berries are broken
Allow to stand one hour at RT or overnight in the fridge, until the sugar is completely dissolved
Stir in one shot of tequila just prior to serving so the alcohol has no chance to evaporate

High Cal Dressing (the whole box recipe (2 bags) of Cubbison's seasoned dressing) (not cornbread stuffing) Everything is better with bacon, but this won't go over with mushroom haters.

1 lb of salty smoked bacon cut crossways 1/2" sauteed until half done and bacon is in small pieces browned at the edges but still limp, then remove about half the grease with a paper towel (use that to light the fireplace)
Add 1 cube of butter and continue on low heat
Add 2 C chopped onion
Add 2 C chopped celery
Add 1 T poultry herbs/spices (season to taste)
Add 8-16 ounces sliced brown mushrooms
Cook until onion and celery start to clear
Add 2 cans of chicken broth and heat to boiling
Add ground pepper to taste (shouldn't need salt if using Swanson's broth)
Remove from heat and stir in 2 bags of bread dressing.

Check moisture content and add liquid if necessary, broth, bullion, or milk. Serve immediately. Or transfer to oiled casserole and bake 1 hr at 350. Or stuff the bird. Two bags makes enough to stuff a 20# bird and fill a large casserole. Recipe is easy to cut in half. No bake recipe for any night, not just Thanksgiving.
Addendum: followed this recipe today; might be a bit wet. Have an extra box of crumbs on standby if it is. Bacon is the killer stuffing component.


Yams and Apples (more heavy hi-fat cooking) less vegetable, more dessert. A favorite with both the kids and the adults

Three large yams or sweet potatoes, boiled, peeled, and sliced.
3-4 cooking apples, Grannies, Pippins, or Galas, peeled, cored, sliced.

Sauce
3/4 can orange juice concentrate warmed in saucepan
2 heaping T limeade concentrate
1 cube butter or margarine
1 C brown sugar
2T cinnamon
1T ground cloves
1t nutmeg
Heat to bubbly, remove from heat
Add 3T cornstarch mixed in a minimum of water and stir

Layer yams and apples in an oiled casserole. Cover with sauce.
Bake 45 min at 350.

Limeade concentrate is a great cooking component and for Margaritas, but some stores really try to rip you off. Winco Foods charges 69 cents, not $2.69 like Ralph's.

[zfields]

Always love a good recipe thread. The one in ot died off.

sent from my damn tappy device...

[ZephyrK9]

[zfields]

No cream cheese? Sacrilegious!

sent from my damn tappy device...

[movie zombie]

for those that roast their turkey breast down: does the skin crisp?

Candied Sweet Potatoes/Yams

make as many or few as you want.
wash first.
either steam or bake in oven.
at this point you can let them cool and store in refrigerator for days until you're ready to prep for eating.

remove skin if not done after initial steaming/baking.
half lengthwise.
half lengthwise again to create "slabs".
place in heated 325-350 oven pie pan [I use glass] with couple tablespoons butter. when melted remove and place "slabs" into butter rolling to coat.
return pie plate to oven for about 10-15 minutes to heat and further cook the sweet potatoes.
remove from oven and turn "slabs" again.
add more butter if necessary because you're going to want things to get bubbly.
sprinkle brown sugar over the "slabs". as much or as little as your sweet tooth wants.
put back in oven and allow brown sugar to melt and butter to bubble.
remove and allow to cool to eating temperature.
serve .......or you can store in refrigerator and reheat to bubbly days later.
great leftover as well!

[NorCalNative]

for those that roast their turkey breast down: does the skin crisp?

Doesn't matter. What matters is getting the water off the bird before it goes into the oven. To do this, put the bird on a cookie rack (on top of something to catch the drips) and keep in the fridge for a day. Or pat dry really well with paper towels. Then rub some butter over it.

[ZephyrK9]

No cream cheese? Sacrilegious!

sent from my damn tappy device...

LOL sounds delicious...yes it is sacrilege... this is my quick/easy/keep things simple recipe , always a must at family gatherings & it's what I'm requested to bring for pot lucks ...easy peasy

[stilly]

A few thousand rules about the particular AMISH/FRIENDSHIP bread recipe that we received...

We just completed this, it was not bad, but our timeline was also a day or two later because we kinda lost track. Only my persistence even got it made tonight.

Instead of vanilla pudding we used butterscotch. It seemed to turn out okay. Maybe cut back the cooking by about 10 minutes though. (glass pan)

We made another batch of this, did not cook it as long and used half applesauce (expired in 2009) and half oil AND instead of vanilla pudding we used Pistachio pudding and also I was right about the layers. Put in a small layer of batter (because it is thick, maybe get a concrete vibrator on it to settle it), then put a covering of sugar/cinnamon, then more batter ,then another thick layer of cinnamon/sugar then more batter and the result will be weird sugary lines in your bread. Of course the applesauce I think may have contributed to it being a tad chewy too. That was another plus here. Our last loaves ended up being chewier then the previous ones. That of course was good for us.

[BonnieB]

Major comfort food: Old Fashioned Corn Pudding.

This is a savory dish, not a dessert, as a side for turkey or ham dinner especially, and bonehead simple. It's similar to Southern Spoon Bread.

1 can creamed corn
1 can corn niblets, drained
8 oz sour cream or greek yogurt
1 package jiffy corn bread mix.
Pinch of salt, lots of pepper, and I add good dash of cayenne for a little bite.

Mix the creamed corn and sour cream, add the niblets, stir, add the corn bread mix, stir again. Bake at 350 in a buttered 8x8 pyrex dish for 45 minutes. Let stand for 5 minutes and serve warm or room temp.

You can use fresh corn in season or frozen corn niblets if you prefer more texture, zap 'em in the microwave until their partially cooked. How much? Just enough to fill the empty creamed corn can! (But you have to use at least one can of creamed corn or it doesn't come out right...)

If I'm feeling fancy, I'll stir in some grated cheddar and a couple beaten eggs and top with crumbled bacon after it's cooked. This recipe doubles just fine in a bigger pan.

Yum!

[stilly]

That corn pudding recipe sounds good and I do not like corn...

I wanna make it for the others at the table.

As an update for that friendship bread/amish bread

Pistacio pudding and butterscotch pudding make it taste pretty good. White Chocolate is OKAY, but not that great. Next we will be making either cookies and cream or more pistacio.


OKay. So who here has made any LimonCello and has it turned out good? I am going to take the plunge but I do not want to waste any of my EC190 unless I have to. Any decent recipes or am I on my own for this? I have already done the research and have two sites lined up for reading...

[violaron]

These are absolutely the best roast potatoes I've ever had.
Well, I roasted a goose for my mom's b-day (yes, I like experimenting). The goose was terrific. I had these roast potatoes along with.

http://www.bbcgoodfood.com/recipes/1303/ultimate-roast-potatoes

Put a roasting tin [pan] in the oven (one big enough to take the potatoes in a single layer[doesn't have to be one layer]) and heat oven to 200C/fan 180C/gas 6 [you figure that out!]. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot. [goose fat was perfect. it was really hot & didn't smoke.]
Drain the potatoes in a colander. Now it’s time to rough them up a bit – shake the colander back and forth a few times to fluff up the outsides. <<[really, do this! It'll make the insides s fluffy]
[i didn't do this part:>> Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated.
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.


I really want to do this again soon. It's a great dish to show off to company!
Goose fat!

[SonofWWIIDI]

http://www.amazon.com/gp/aw/d/B001LF...599895-6819463thick

[stilly]

You should call those Jihod Jalepenos. DAMN those look good!

[SonofWWIIDI]

You should call those Jihod Jalepenos. DAMN those look good!

I got so hungry for them while posting the recipe, I went out and bought more peppers and made another batch tonight. Made 16 of the little gems, only got 8 left!

Good stuff.