Besides turkey and the regular sides.
I need some ideas, keep in mind, it will be mostly men here! lol.
Ok, what is on the menu for Thanksgiving?
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Ok, what is on the menu for Thanksgiving?
Warlock of Ixtlan ~ Whisperwind
Beer bread:
3 cups self-rising flour
3 tbsp sugar
12 oz cheap beer (more yeast = better; do NOT use good lager)
Mix well, bake 15 mins @ 350. Score the top of each loaf and pour in a stick of melted butter. Bake another 45 mins.
Some sort of potato thing I have no name for:
2 bags frozen shredded potatoes
1/4 cup butter
1 can cream of chicken soup (condensed)
1 pt sour cream
1/3 cup scallions (chopped)
1 1/2 cups shredded cheddar cheese
Melt butter and stir in the can of soup. Blend in the sour cream. Mix in the scallions and cheese. Set aside.
Thaw and drain the potatoes. Once you have removed as much water as possible (be gentle, you do not want to pulverize the potatoes) then slowly fold in the mix from above until the potatoes are lightly coated. Bake in a casserole dish for 45 mins @ 350.
Homemade cranberry sauce:
1 bag fresh cranberries
1/4 cup orange juice
1/2 cup sugar
Combine in saucepan. Heat on med-low heat until cranberries break down (you will know when it happens). Remove from heat and cool.
The turkey:
Skin:
Heat a small amount of extra virgin olive oil in a small frying pan on med-high heat. Add x cloves of minced garlic (where x is some number to suit the particular tastes of your crowd) and saute until the garlic begins to brown (about 30 seconds to 1 minute). Whip the garlic in with 2-3 sticks of softened butter. Spread the garlic butter mixture over the outside of the turkey, making sure to get as much as possible between the skin and the meat (leave the skin on; it will help keep your turkey moist).
Stuffing (for a ~20lb turkey):
Chop 1-2 medium sweet onions into large pieces. Peel and separate 2-3 satsuma mandarins. Mix together in a bowl with 1/4-1/2 tsp ground cinnamon, 2 tsp coarse kosher salt, and 2 tblsp extra virgin olive oil. Stuff turkey with the mixture.
Cook for the appropriate amount of time for a stuffed turkey of whatever size you happen to have. You should not need to baste the turkey, but keep an eye on it to make sure.
3 cups self-rising flour
3 tbsp sugar
12 oz cheap beer (more yeast = better; do NOT use good lager)
Mix well, bake 15 mins @ 350. Score the top of each loaf and pour in a stick of melted butter. Bake another 45 mins.
Some sort of potato thing I have no name for:
2 bags frozen shredded potatoes
1/4 cup butter
1 can cream of chicken soup (condensed)
1 pt sour cream
1/3 cup scallions (chopped)
1 1/2 cups shredded cheddar cheese
Melt butter and stir in the can of soup. Blend in the sour cream. Mix in the scallions and cheese. Set aside.
Thaw and drain the potatoes. Once you have removed as much water as possible (be gentle, you do not want to pulverize the potatoes) then slowly fold in the mix from above until the potatoes are lightly coated. Bake in a casserole dish for 45 mins @ 350.
Homemade cranberry sauce:
1 bag fresh cranberries
1/4 cup orange juice
1/2 cup sugar
Combine in saucepan. Heat on med-low heat until cranberries break down (you will know when it happens). Remove from heat and cool.
The turkey:
Skin:
Heat a small amount of extra virgin olive oil in a small frying pan on med-high heat. Add x cloves of minced garlic (where x is some number to suit the particular tastes of your crowd) and saute until the garlic begins to brown (about 30 seconds to 1 minute). Whip the garlic in with 2-3 sticks of softened butter. Spread the garlic butter mixture over the outside of the turkey, making sure to get as much as possible between the skin and the meat (leave the skin on; it will help keep your turkey moist).
Stuffing (for a ~20lb turkey):
Chop 1-2 medium sweet onions into large pieces. Peel and separate 2-3 satsuma mandarins. Mix together in a bowl with 1/4-1/2 tsp ground cinnamon, 2 tsp coarse kosher salt, and 2 tblsp extra virgin olive oil. Stuff turkey with the mixture.
Cook for the appropriate amount of time for a stuffed turkey of whatever size you happen to have. You should not need to baste the turkey, but keep an eye on it to make sure.
Traz Blackwolfe (Retired)
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I could turn you inside out
What I choose not to do
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I could turn you inside out
What I choose not to do
Traz, I believe that potatoe dish is called Funeral Potatoes.
This is a family recipe that all the men love. It seems long/ complicated but its pretty easy to make. All the men that marry into my family always request that this is made every holiday season.
You can make this ahead of time and freeze, place in fridge the night before thanksgiving and cook day of.
Stuffed Shells Napoli
1/2 lbs jumbo size pasta shells
1 clove garlic
1/2 Cup minced onion
1 Tblspoon fresh minced parsley
1/4 lbs ground beef and pork sausage
1/4 tsp Sage
1/4 tsp Thyme
2 Tblspoons Olive Oil
1 Cup bread crumbs
1/2 Cup chopped cooked spinach (the frozen packages work really well)
1/2 Cup grated parmesan cheese
1 Egg well beaten
5 cups spaghetti sauce
Cook shells in boiling salted water 15 to 20 minutes, or until tender and swelled to the fullest volume, but still holding shape; drain. Combine finely sliced garlic, onion, parsley, meats, sage and thyme; mix well; saute in 1 T olive oil 15 minutes stirring constantly (or until meat is cooked through). Combine with bread crumbs, well drained spinach, 1/4 C of parmesan cheese and egg.
Pour remaining olive oil into casserole dish (12" x 14" x 2 1/4 "). Stuff shells with meat mixture. Place close together in single layer in pan, pour sauce over shells and HOOKERWHORESLUT with remaining cheese.
Bake for 1 hour or until tender at 350 degrees. If frozen put in refridgerator the night before and bake for 1.5 hours.
This is a family recipe that all the men love. It seems long/ complicated but its pretty easy to make. All the men that marry into my family always request that this is made every holiday season.
You can make this ahead of time and freeze, place in fridge the night before thanksgiving and cook day of.
Stuffed Shells Napoli
1/2 lbs jumbo size pasta shells
1 clove garlic
1/2 Cup minced onion
1 Tblspoon fresh minced parsley
1/4 lbs ground beef and pork sausage
1/4 tsp Sage
1/4 tsp Thyme
2 Tblspoons Olive Oil
1 Cup bread crumbs
1/2 Cup chopped cooked spinach (the frozen packages work really well)
1/2 Cup grated parmesan cheese
1 Egg well beaten
5 cups spaghetti sauce
Cook shells in boiling salted water 15 to 20 minutes, or until tender and swelled to the fullest volume, but still holding shape; drain. Combine finely sliced garlic, onion, parsley, meats, sage and thyme; mix well; saute in 1 T olive oil 15 minutes stirring constantly (or until meat is cooked through). Combine with bread crumbs, well drained spinach, 1/4 C of parmesan cheese and egg.
Pour remaining olive oil into casserole dish (12" x 14" x 2 1/4 "). Stuff shells with meat mixture. Place close together in single layer in pan, pour sauce over shells and HOOKERWHORESLUT with remaining cheese.
Bake for 1 hour or until tender at 350 degrees. If frozen put in refridgerator the night before and bake for 1.5 hours.
WOW - Eewy priest of Cenarius
EQ- Akanae Tendo officer of OTB ~retired~
COH - Akanae Empathy Defender on Pinnacle ~retired~
EQ- Akanae Tendo officer of OTB ~retired~
COH - Akanae Empathy Defender on Pinnacle ~retired~
Real quick guys: I am on call to make a batch of mashed potatoes for this pre-Thanksgiving dinner my friends and I do almost every year on Wednesday. Can anyone give me an awesome mashed potato recipe that would go great with the traditional fare?
Currently my recipe is as follows:
10 lbs. Idaho russet potatoes
2 c. heavy cream
1 lb butter
2 tbsp salt
1.5 tbsp fresh cracked pepper
And a dallop of sour cream
Blend well and all that.
Currently my recipe is as follows:
10 lbs. Idaho russet potatoes
2 c. heavy cream
1 lb butter
2 tbsp salt
1.5 tbsp fresh cracked pepper
And a dallop of sour cream
Blend well and all that.
Fuck Michigan!
I prefer to use yukon gold potatoes, or even better...butter gold potatoes for mashed. They give it a nice yellow color, and the butter ones truly have a flavor and texture like you put a bunch of butter in, without doing so!
For a fancier looking mashed potato recipe, as opposed to fancier tasting...try purple peruvian potatoes. Purple mashed potatoes look fantastic on a plate
Taste like a regular potato too.
For a fancier looking mashed potato recipe, as opposed to fancier tasting...try purple peruvian potatoes. Purple mashed potatoes look fantastic on a plate
Taste like a regular potato too.