Thanksgiving Kick-ass Recipes?
- Thread starter rixtyseven
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here are foolproof recipes (they tend to serve a lot but they are awesome):
http://thepioneerwoman.com/cooking/category/holidays/thanksgiving/
http://thepioneerwoman.com/cooking/category/holidays/thanksgiving/
My grandma used to be a home ec teacher and her broccoli casserole is the most rockin thing I've ever eaten.
2 boxes of frozen, chopped broccoli (I often use fresh instead - I eyeball it and use a few heads of broc - enough to 2/3rds fill my casserole dish)
1 large brick of sharp cheddar, shredded
1 can of cream of mushroom soup
1 can of french fried onions (or if you like chips or Funions better to top the casserole, it's up to you)
Steam the broccoli, then mix in the soup (don't add water or milk) and a little more than half of the shredded cheese into a gloppy, well-mixed mess. Top with the rest of the cheddar and a liberal sprinkling of the french fried onions and bake on 400 degrees for about 40 mins or until the onions are getting brown.
Serve.
People will love you.
2 boxes of frozen, chopped broccoli (I often use fresh instead - I eyeball it and use a few heads of broc - enough to 2/3rds fill my casserole dish)
1 large brick of sharp cheddar, shredded
1 can of cream of mushroom soup
1 can of french fried onions (or if you like chips or Funions better to top the casserole, it's up to you)
Steam the broccoli, then mix in the soup (don't add water or milk) and a little more than half of the shredded cheese into a gloppy, well-mixed mess. Top with the rest of the cheddar and a liberal sprinkling of the french fried onions and bake on 400 degrees for about 40 mins or until the onions are getting brown.
Serve.
People will love you.
there's the classic sweet potatoes and marshmallow bake:
get the large can of Bruce's Yams. Drain most but not all of the syrup. Mash them up in a buttered baking dish, with some of the syrup and about 1/2 cup orange juice. Smooth out the top and cover with a layer of mini marshmallows. Bake at 350 until bubbly.
get the large can of Bruce's Yams. Drain most but not all of the syrup. Mash them up in a buttered baking dish, with some of the syrup and about 1/2 cup orange juice. Smooth out the top and cover with a layer of mini marshmallows. Bake at 350 until bubbly.
This is my wife's most awesome (and easy) cranberry sauce recipe. NOTE: use fresh cranberries. makes all the dif.
SIMPLE CRANBERRY SAUCE
Makes 2 1/4 cups.
The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
Ingredients
3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
Instructions
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
SIMPLE CRANBERRY SAUCE
Makes 2 1/4 cups.
The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.
Ingredients
3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1 (12-ounce) bag cranberries , picked through
Instructions
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
Michelle's mac and cheese recipe. Awesome as well, but you HAVE to use fresh bread crumbs, and will need a food processor to get them done. We use more of a triple corckscrew pasta instead of elbows. you can do everything the night before too, and pulse the breadcrumbs the next day. If doing that, BAKE the mac and cheese for about 15 minutes before broiling...
MICHELLE'S FRESH MAC AND CHEESE
Serves 6 to 8, or 10 to 12 as a side.
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Ingredients
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 pound elbow or corckscrew pasta
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt
Instructions
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
MICHELLE'S FRESH MAC AND CHEESE
Serves 6 to 8, or 10 to 12 as a side.
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Ingredients
Bread Crumb Topping
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 pound elbow or corckscrew pasta
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt
Instructions
1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
oh, I love the holidays!
Okay...sweet potato casserole:
Get about 4 or 5 sweet potatoes (depending on how much you want). Peel and boil them until tender. Then mash the potatoes with a bit of butter and sweet cream. Spread them on a baking dish and if you want you can carmalize some pecans with butter and sugar in a sautee dish. Spread the pecan mix over the potatoes and bake. You can also use marshmallows on top as well, but I think that makes it a little too sweet.
Here's one for Spinach Madeline. It's sooo good:
get about 2 oz of frozen or fresh chopped spinach. Sautee garlic and butter in a sauce pan for about a min. then add about 2 tbl spoons of flour. Whisk consistantly, you don't want this to burn. After about a min, add a cup of milk. Whisk for about a min or two, until the mixture is thick and bubbly. Turn the burner down and add cheese and creole seasonings. Add spinach and cook until thoroughly heated. Serve immediately, this can get kind of goopy after a few hours.
Okay, well, I love cooking! Good luck! Hapy Thanksgiving!
Okay...sweet potato casserole:
Get about 4 or 5 sweet potatoes (depending on how much you want). Peel and boil them until tender. Then mash the potatoes with a bit of butter and sweet cream. Spread them on a baking dish and if you want you can carmalize some pecans with butter and sugar in a sautee dish. Spread the pecan mix over the potatoes and bake. You can also use marshmallows on top as well, but I think that makes it a little too sweet.
Here's one for Spinach Madeline. It's sooo good:
get about 2 oz of frozen or fresh chopped spinach. Sautee garlic and butter in a sauce pan for about a min. then add about 2 tbl spoons of flour. Whisk consistantly, you don't want this to burn. After about a min, add a cup of milk. Whisk for about a min or two, until the mixture is thick and bubbly. Turn the burner down and add cheese and creole seasonings. Add spinach and cook until thoroughly heated. Serve immediately, this can get kind of goopy after a few hours.
Okay, well, I love cooking! Good luck! Hapy Thanksgiving!
Ok, So I made youngcat's Mac'N'Cheese, but I only put in 4 cups of milk because I wanted a thicker cheese sauce. And I put a little olive oil on the bread crumbs (suggested by my chef brother-in-law) before putting them on top. It kicked ass! That is an awesome recipe. Thanks Youngcat!
I used two "Pioneer Woman" recipes as suggested by MichelleD. The Pecan Pie and the Sweet Potatoes recipes. They also kicked ass! My dad also taste tested the Sweet Potatoes and said "it tastes like candy". Plus, Pioneer Woman is awesome and funny!
I also made the Broccoli Casserole as suggested by Cap'n Blackett. I haven't tried it yet as I'm going to put it in the oven tommorow. I chose to use Funions. I'll let everyone know how it was tommorow. It's real easy to make though, and it looks real good.
Thanks Everyone!
I used two "Pioneer Woman" recipes as suggested by MichelleD. The Pecan Pie and the Sweet Potatoes recipes. They also kicked ass! My dad also taste tested the Sweet Potatoes and said "it tastes like candy". Plus, Pioneer Woman is awesome and funny!
I also made the Broccoli Casserole as suggested by Cap'n Blackett. I haven't tried it yet as I'm going to put it in the oven tommorow. I chose to use Funions. I'll let everyone know how it was tommorow. It's real easy to make though, and it looks real good.
Thanks Everyone!