What are some recipes for the religion of Thanksgiving?
I am a brand new dad and I would like to cook something for the family during Thanksgiving. What would be a easy recipe for me to cook. No wine recipes please or any recipe that was to do with alholic beverages.
Tags: recipes, religion, Some, Thanksgiving
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November 12th, 2010 at 8:40 am
We always have turkey, green bean casserole, sweet potatoes, mashed potatoes, a fruit salad, butternut squash, and pumpkin pie. Yummy.
November 12th, 2010 at 9:08 am
I’m not sure Thanksgiving is a religion, or even a religious holiday, is it? Cook a turkey — it’s quite simple to do if you follow the instructions on the wrapper. Honest, it is!! 🙂
November 12th, 2010 at 9:21 am
Thanksgiving is not a religion.
November 12th, 2010 at 9:58 am
Go to Gretchencooks.com and see the Thanksgiving Turkey recipe I put in. Look under the “American” recipe genre. Good luck and congrats!
November 12th, 2010 at 10:31 am
AWWWW how sweet!! Make a veggie platter with dip!!
Dip:
1 package of dry onion soup mix’
1 16oz container of sour cream
Mix well and chill for 1 hour.
YMMMMMMM
November 12th, 2010 at 10:37 am
Get a turkey, remove the insides, put in turkey pan and cook till the thing pops up.
November 12th, 2010 at 11:24 am
Whats wrong with turkey and all the trimmings, the traditional Thanksgiving feast in America.
Roasted turkey with giblet gravy
Sausage and cornbread stuffing
Cranberry sauce
Candied yams and/or roast sweet potatoes
Green Bean casserole
Fresh baked rolls
Pumpkin pie
You can get recipes for all at Foodnetwork.com.
If you don’t think you can handle cooking all of that you can usually order a pre-cooked Thanksgiving meal similiar to what I’ve described above from most major supermarket chains. Just pick it up the evening before and warm it up on Thanksgiving day.
or make ham sandwiches!
November 12th, 2010 at 12:07 pm
One of my recipes i love every year that is a wonderful twist on an old favorate. Basicly take some cooked sweet potatos/yams cut the skin off, mash them and put them in a casserole dish. Next put some mini marshmellows on top (just enough to cover the potatos) and bake at 350 degrees till the marshmellows melt and turn golden brown. It adds a nice taste and not to sweet.
November 12th, 2010 at 12:30 pm
MICHIE’s SWEET POTATO SOUFFLE:
3 lbs. sweet potatoes, peeled & cut into cubes
2 eggs
1/2 cup brown sugar – divided
1/2 cup butter – melted – divided
1 teaspoon salt
1 teaspoon ground cinnamon
up to 1/2 cup orange juice
1 cup chopped walnuts
large marshmallows
In a large saucepan over high heat, bring potatoes to boil, reduce heat; cover and simmer 15-20 minutes and drain. Beat potatoes until slightly smooth, beat in eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon. Starting with 1/4 cup orange juice, make mixture moist and fluffy. Spread in a 2-3 quart pan. Top with nuts. Sprinkle 1/4 cup brown sugar, then 1/4 cup melted butter. Place Marshmallows on top. Bake at 350 degrees for 25-30 minutes. Don’t let marshmallows get to browned.
Use as a dipping sauce for Turkey:
SUE’s CRANBERRY GLAZE SAUCE:
1 (16 oz.) can jellied cranberry sauce
1 cup brown sugar
1/4 cup orange juice
1 teaspoon ground cinnamon
Mix all ingredients together. Cook in a saucepan on medium heat until smooth and heated thoroughly.
ESTHER’s MILK CRACKER STUFFING:
1 can evaporated milk
1/2 cup (1 stick) butter
1 cup water
salt and pepper to taste
1 box Royal Lunch Milk Crackers (crumbled)
2 eggs (well beaten)
In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through.
WENDY’s PUMPKIN CAKE ROLL:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped
Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract
In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1″ cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.
OLGA’s PUMPKIN PIE:
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups pumpkin puree, canned or fresh
1 (12oz.) can evaporated milk
2 eggs, lightly beaten
1 unbaked pastry shell (9-inch)
Combine sugar, salt, and spices in a large mixing bowl. Add pumpkin, evaporated milk, and eggs; mix well. Pour into pastry-lined pie pan. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 40 minutes or until center is set.
November 12th, 2010 at 12:58 pm
were having turkey with pineapple glaze, apple baked bean casserole, Potato salad, coleslaw, cornbread, mac and cheese, apple pie and tea-email me for recipes