So what's everyone making for Thanksgiving?
- Thread starter traca
- Start date
richard-in-cincy
Well-known member
Oh, there will be enough, all y'all come on over!
It will be an all-day graze-a-thon in several shifts. And I don't plan on cooking another thing for a week after so I'm planning on leftovers.
It will be an all-day graze-a-thon in several shifts. And I don't plan on cooking another thing for a week after so I'm planning on leftovers.
amanda_pennsylvania
Well-known member
Ooo--I'll be there for leftovers! I always like the leftovers better than the actual dinner.
janet-in-nc
Well-known member
Here it is and yes, I have made it many times and always have requests for the recipe.
Cranberry Sauce (from the Food Network, 2002)
1 lb (4 C) fresh cranberries, washed and picked over
1 1/2 C sugar
1 C water
1 whole orange unpeeled, seeds removed, chopped fine
1/4 teasp ground cloves
1/2 C crushed pineapple, drained
1/2 C chopped walnuts (I have never used them)
sprinkle of ground cinnamon
Bring sugar and water to a boil. Add cranberries, orange, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add the rest and blend. Cool and serve.
Yields 2 pints
My notes: I probably don't use quite that much sugar because I find things are usually too sweet. It keeps a while in the fridge, tightly covered. Remember the bags of fresh cranberries are not a pound.
Cranberry Sauce (from the Food Network, 2002)
1 lb (4 C) fresh cranberries, washed and picked over
1 1/2 C sugar
1 C water
1 whole orange unpeeled, seeds removed, chopped fine
1/4 teasp ground cloves
1/2 C crushed pineapple, drained
1/2 C chopped walnuts (I have never used them)
sprinkle of ground cinnamon
Bring sugar and water to a boil. Add cranberries, orange, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add the rest and blend. Cool and serve.
Yields 2 pints
My notes: I probably don't use quite that much sugar because I find things are usually too sweet. It keeps a while in the fridge, tightly covered. Remember the bags of fresh cranberries are not a pound.
I have to ask this.
Tell me why you are serving Steak and Ale pot pie. This seems unusual menu-wise for you so I figure it must be a special request or possibly a recreation of something from your last fabulous European trip. Don't get me wrong- I think it is an excellent idea but I am just curious as to your menu thought process.
Tell me why you are serving Steak and Ale pot pie. This seems unusual menu-wise for you so I figure it must be a special request or possibly a recreation of something from your last fabulous European trip. Don't get me wrong- I think it is an excellent idea but I am just curious as to your menu thought process.
richard-in-cincy
Well-known member
Dad doesn't eat turkey...
He prefers very tender braised beef. He usually wants pot roast or beef and noodles (old family tradition), but I'm just so tired of it. Looking not to do the usual turkey dressing thing this year. I thought the tender beef and gravy in a nicely browned pastry crust would be a nice change of pace. If he doesn't like it, he can eat ham. LOL. This is actually not that unusual for me as I used to make beef pot pie all the time although I've gotten away from it in recent years. My cooking for family dinners is very southern meat and potatoes type of comfort food because that's what they expect for holiday dinners.
He prefers very tender braised beef. He usually wants pot roast or beef and noodles (old family tradition), but I'm just so tired of it. Looking not to do the usual turkey dressing thing this year. I thought the tender beef and gravy in a nicely browned pastry crust would be a nice change of pace. If he doesn't like it, he can eat ham. LOL. This is actually not that unusual for me as I used to make beef pot pie all the time although I've gotten away from it in recent years. My cooking for family dinners is very southern meat and potatoes type of comfort food because that's what they expect for holiday dinners.
Yum! I've made something similar w/ a touch of chili oil. Potsickers soak in the
dressing before pouring it over the top. Been way too long since I've made something like this! Looking forward to trying your version.
I did a quick search & found the version I used to make. Link love...
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=79931
dressing before pouring it over the top. Been way too long since I've made something like this! Looking forward to trying your version.
I did a quick search & found the version I used to make. Link love...
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=79931
melissa-dallas
Well-known member
My sister, cousin & I are 48, 49 & 50 & still joke about sitting at
"the little girls' table".
"the little girls' table".
magnoliainchicago
Well-known member
I was going to say exactly the same thing as Traca
magnoliainchicago
Well-known member
Know that ALL to well!!
REC - Cranberry relish - T &T from NPR
From NPR, Mrs. Stanberg's Cranberry Relish
2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 Tb horseradish
Grind cranberries and onion together. Add remaining ingredients. Freeze. In the morning thaw (but I never remember until almost right before serving. Once you break it up, it defrosts quickly.) Note is from Elaine's sister who introduced me to the lovely recipe.
From NPR, Mrs. Stanberg's Cranberry Relish
2 cups cranberries
1 small onion
½ cup sugar
¾ cup sour cream
2 Tb horseradish
Grind cranberries and onion together. Add remaining ingredients. Freeze. In the morning thaw (but I never remember until almost right before serving. Once you break it up, it defrosts quickly.) Note is from Elaine's sister who introduced me to the lovely recipe.
dawn_mo
Well-known member
Deb, here is a recipe for homemade potstickers/gyoza.
I cannot find frozen ones here so I have to make them. These are really good and the dipping sauce really makes them. I like Richard's dressing the salad underneath them. People do inhale them.
I believe I found this on the gyoza wrappers that I bought.
* Exported from MasterCook *
MAC'S GYOZA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3/4 pound ground pork
2 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons soy sauce
1/4 cup minced green onions
1/4 cup minced cilantro
Dipping Sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
4 drops Tabasco sauce
Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl. Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal. Heat 2 tablespoons oil in a large frying pan over hight heat. Ad 1/2-1/3 of the filled gyoza in a single layer. Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan. Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes. Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.
Dipping Sauce: Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 4 drops Tabasco sauce.
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I cannot find frozen ones here so I have to make them. These are really good and the dipping sauce really makes them. I like Richard's dressing the salad underneath them. People do inhale them.
I believe I found this on the gyoza wrappers that I bought.
* Exported from MasterCook *
MAC'S GYOZA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
3/4 pound ground pork
2 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons soy sauce
1/4 cup minced green onions
1/4 cup minced cilantro
Dipping Sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
4 drops Tabasco sauce
Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl. Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal. Heat 2 tablespoons oil in a large frying pan over hight heat. Ad 1/2-1/3 of the filled gyoza in a single layer. Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan. Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes. Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.
Dipping Sauce: Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 4 drops Tabasco sauce.
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heather_in_sf
Well-known member
Weird Thanksgiving for me this year, the menu is up to everyone else.
I'm going to make the pull apart butter buns, but without the potato starch, just going to add extra flour.
So my mom and sis are doing the menu planning and I will help them with everything but since I'm not eating most of it I don't feel I should have a say. I did ask for our Granny's German cabbage because if they omit the apple I can have it. Mom's going to invest in some wild rice for me as well.
It feels so weird though, let's hope this is the only Thanksgiving this happens. I'm bringing ghirardelli chocolate squares for my dessert. smileys/frown.gif.
I'm going to make the pull apart butter buns, but without the potato starch, just going to add extra flour.
So my mom and sis are doing the menu planning and I will help them with everything but since I'm not eating most of it I don't feel I should have a say. I did ask for our Granny's German cabbage because if they omit the apple I can have it. Mom's going to invest in some wild rice for me as well.
It feels so weird though, let's hope this is the only Thanksgiving this happens. I'm bringing ghirardelli chocolate squares for my dessert. smileys/frown.gif.