What was your hit for Thanksgiving Dinner - Mine was New Green Bean Casserole

G

gayr

Well-known member
from Good Housekeeping (will link). My changes were when you saute the shallots I also added 10 oz. baby bella mushrooms, sliced and 4 oz. shiitake mushrooms, stems removed, caps sliced to the recipe.

I also used Pepperidge Farm Herb Stuffing Crumbs instead of the fresh bread crumbs in the original recipe.

I also made the dish the day before and it came out wonderfully.

Everyone loved it and thought someone may want to try it.

http://www.goodhousekeeping.com/recipefinder/new-green-bean-casserole-recipe

 
Bon Appetit's Garnet Yams with Maple Syrup, Walnuts, and Brandied Raisins

This was the biggest hit of the day. I thought I had golden raisins so didn't buy any. So instead of golden raisins I used dried cranberries along with brown raisins. The cranberries added a little tart to the sweet. And I also added a sprinkling of sea salt following one of the reviewers suggestions.

We loved this!

http://www.epicurious.com/recipes/food/views/Garnet-Yams-with-Maple-Syrup-Walnuts-and-Brandied-Raisins-355801

 
Smashed potatoes (no masher, just a coffee mug--no shards, either) w/ shallots, roasted garlic. smileys/smile.gif

 
We enjoyed Traca's Rec: Liver Pate

This was a hit! I added lots of herbs and ground pepper. I served it with sliced baguette and pickled onions, sliced onions and cornichons. It was a fun appetizer! Thanks Traca!


I have difficulties linking recipes...Always goes back to "Aw Shucks Shrimp"....So, I will just Cut and paste rec: below from Traca....

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Loving this recipe -- especially for the holidays: James Beard's Liver Pate
Posted by: Traca at 2:38 am on Nov 20, 2009


James Beard’s Liver Pate
From the Lighthouse Breakfast Cookbook, recipes from Heceta Head Lighthouse in Oregon

James Beard lived in Lake Oswego, OR , not far from the Strudel House and visited the restaurant a few times. Mike had a chat with him one day about the elaborate process Carol would go through to make traditional chicken liver pate. After lunch Beard handed Mike a note that had this recipe on it and told him it is just as good and takes a fifth of the time to make. We served this pate for 15 years at the restaurant. It was a favorite on our brunch menu.

6 ounces liverwurst
6 ounces cream cheese
1 teaspoon dry sherry
½ teaspoon Worcestershire sauce
½ teaspoon dried tarragon
Pinch of fines herbes
2 cloves of garlic, minced
1 tablespoon whole green peppercorns

In a mixer combine the liverwurst, cream cheese, sherry, Worcestershire sauce, tarragon, fines herbes and garlic: blend well, stopping to scrape down the sides and bottom. When smooth, fold in the peppercorns.

Serve with sliced baguette, butter, Dijon mustard, shaved red onions, and cornichons.

Makes about 1 pound.

Traca’s note: when I made it, I skipped the herbes and peppercorns. Absolutely delicious!

 
Huge hits for me were Cosmopolitan Champagne Cocktails, Mushroom-Stuffed Brie en Croute, and

Pumpkin Cheesecake with Caramel Swirl, all recipes posted here in the archives. Serious raves and grunts...lol. And my Miniature Pecan Tarts were also raved about by those without "nut-issues". :eek:)

 
I just love the stuff. Keep it in the fridge during the summer for a bite

of something to go with a sandwich (I don't care that the apples turn pink-it keeps nicely for several days). My cousin is going to make if for a dog club party she's having next week. She decided she could also make it for herself with Splenda and it would be a totally guilt free side.

 
Balsamic Roasted vegetables

I don't even remember where I found the recipe, but it's so easy. Cut your fresh veggies and put into a gallon sized zip bag with 2 Tbsp. balsamic vinegar and 1/4 cup olive oil with fresh ground pepper, fresh thyme and chopped fresh rosemary. Marinate 30 minutes to overnight, and roast at 450 in a single layer. Salt to taste with kosher salt at serving time. If nothing is cut thicker than 1/4 inch then everything will cook in about the same amount of time. We used butternut squash, mushrooms, red pepper, carrots, cauliflower, broccoli and green beans. Everything came out crisp-tender and roasted brown.

 
Here you are, elaine -- Red Cabbage, Cranberry and Apple Slaw

Red Cabbage, Cranberry and Apple Slaw

from Cooking Light, December 2003

This slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

5 cups thinly sliced red cabbage (about 1 1/2 pounds)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup sugar
2 tablespoons white wine vinegar
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups thinly sliced tart apple
1/4 cup chopped toasted pecans

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk. Drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple and toss well to combine. Sprinkle with pecans.

 
I wonder how this would work with dark-meat turkey leftovers? Also, linking is

painless if you:

1) just go to the page you want to link to;
2) right-click "copy" on the address bar;
3) open and/or go to your own message;
4) right-click "paste" into the Link URL box; then
5) give it a title in the Link Title box

Tee hee - "Always goes back to 'Aw Shucks Shrimp'" - funny. Hope this helps.

 
Is there such a thing?? Dark Meat leftovers??? : ) Thanks for the instructions; I follow the same,

but for some reason, my computer seems to have my Copy and Paste in alpha order on this site. Hence, "Aw shucks shrimp cocktail!" NOW...If you were to make something that began with AAAAHHH...then that would go to the head of the list!~ smileys/smile.gif

Enjoy the weekend! And thanks again for the help!

Best,
Barb

 
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