Let's do a Thanksgiving recipe thread.

  1. Every year, we talk about what we're serving and how we cook our turkey, but it might be fun to share our actual recipes... yes?
    •  
  2. 21 Comments

  3. by   mercyteapot
    Hot Crab Dip

    This is what might result if you deconstructed crab cakes.

    6 tablespoons mayonnaise
    3 tablespoons Creole mustard
    1 tablespoon horseradish cream
    2 teaspoons Old Bay Seasoning
    1/4 cup minced celery
    1/4 cup minced onion
    Tabasco sauce, to taste
    1 pound fresh crabmeat
    1 cup coarsely crumbled cornbread

    Heat oven to 400 degrees.

    Combine mayonnaise, mustard, horseradish cream, Old Bay, celery, and onion until well mixed. Season with salt and Tabasco sauce. Add crab, and mix until well incorporated.

    Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks.
  4. by   mercyteapot
    [FONT=comic,arial,helvetica,sans-serif][FONT=comic,arial,helvetica,sans-serif]Marsha's Pumpkin and Mushroom Soup

    * 1 lb. mushrooms, sliced
    * 1 lg. onion, chopped
    * 2 stick butter
    * 3 qt. chicken stock
    * 3/4 c. flour
    * 1 lg. can packed pumpkin
    * 1 tsp. salt
    * 1/2 tsp. black pepper
    * 1/4 tsp. cayenne pepper
    * 1/4 c. honey
    * 2 c. half & half
    * 1 T. curry

    In a large Dutch oven, saute mushrooms and onions in butter. Add flour and cook about 3 minutes. Add stock and cook until thickened. Add pumpkin, salt, black pepper, cayenne pepper, curry, and honey. Simmer about one hour. Add cream and heat through.

  5. by   chris_at_lucas_RN
    This is always a popular dessert with our family--we get together twice a year, once at Thanksgiving and once around Christmas. There are usually between 45 and 50 of us.

    It looks more complicated than it is--I don't bother with whipped cream or raspberry sauce or any of that. Just plain, unadulterated, absolutely marvelous chocolate. I do put a little dusting of powdered sugar on it--and this is the kind of dessert that is best cut using a length of dental floss in a sawing motion.

    CHOCOLATE ALMOND FLOURLESS TORTE

    This is an excellent recipe for Passover.
    10 ounces good imported bittersweet chocolate, broken into pieces
    1/2 cup (1 stick) unsalted butter or margarine (room temperature)
    1/2 cup granulated sugar plus more for sprinkling
    5 large eggs, separated
    1/3 cup finely ground almonds
    2 tablespoons kosher for Passover cognac or dark rum
    Whipped cream
    Fresh raspberries (optional)

    Preheat oven to 300 degrees F and grease well a 9-inch springform pan and line bottom with parchment paper.

    Melt the chocolate in a double boiler over hot, not boiling water. When the chocolate is melted, turn off the heat and leave it over the hot water to cool slowly.

    Meanwhile in a large bowl, beat the butter with 1/4 cup of the sugar until the mixture is fluffy and almost white. Add egg yolks and beat for 1 minute. Add the almonds and cognac and beat 2 minutes more.

    In a separate bowl, beat the egg whites until light and foamy while gradually adding the remaining 1/4 cup sugar. Continue beating the whites until they are stiff and shiny.

    Add the melted chocolate to the egg yolk mixture and mix with a rubber spatula until well combined. Fold in 1/4 of this chocolate mixture into the egg whites; then gradually fold the egg whites back into the rest of the chocolate mixture, taking care not to deflate the batter. Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester comes out covered with a thick, moist, not wet, and crumby coating. Allow cake to cool for 30 minutes in the pan.

    Loosen the edges with a knife and carefully turn the cake out onto a plate. Remove the parchment paper. Sprinkle with the sugar. Serve at room temperature or chilled with whipped cream and raspberries on the side.

    Makes 10 to 12 servings.
  6. by   mercyteapot
    [FONT=comic,arial,helvetica,sans-serif][FONT=comic,arial,helvetica,sans-serif]Asian Corn Chowder
    [FONT=comic,arial,helvetica,sans-serif]
    [FONT=comic,arial,helvetica,sans-serif][FONT=comic,arial,helvetica,sans-serif]I got this recipe from Good Housekeeping one year when all the editors submitted family recipes. I only make it when my brother and/or sister come for Thanksgiving, as they have more sense of culinary adventure than the 2 men in this house.

    [FONT=comic,arial,helvetica,sans-serif]2 tablespoons margarine or butter
    [FONT=comic,arial,helvetica,sans-serif]2 tablespoons minced, peeled fresh ginger
    [FONT=comic,arial,helvetica,sans-serif]2 medium shallots, minced
    [FONT=comic,arial,helvetica,sans-serif]2 medium garlic cloves, minced
    [FONT=comic,arial,helvetica,sans-serif]1 medium onion, diced
    [FONT=comic,arial,helvetica,sans-serif]1 stalk (12 inches long) fresh lemongrass, lightly pounded and then cut into 4-inch-long pieces or 3 strips lemon peel (3" by 1" each)
    [FONT=comic,arial,helvetica,sans-serif]2 cans (14 o z) chicken broth
    [FONT=comic,arial,helvetica,sans-serif]2 1/2 cups frozen whole-kernel corn, thawed
    [FONT=comic,arial,helvetica,sans-serif]1 1/2 teaspoons sugar
    [FONT=comic,arial,helvetica,sans-serif]1/2 teaspoon salt
    [FONT=comic,arial,helvetica,sans-serif]1/2 cup half-and-half or light cream
    [FONT=comic,arial,helvetica,sans-serif]Chopped fresh cilantro leaves for garnish
    [FONT=comic,arial,helvetica,sans-serif]Chili paste* (optional)

    [FONT=comic,arial,helvetica,sans-serif]In 6-quart saucepot, melt margarine or butter over medium heat. Add ginger, shallots, garlic, onion, and lemongrass or lemon peel and cook until golden, about 8 minutes.

    [FONT=comic,arial,helvetica,sans-serif]Add chicken broth, corn, sugar, salt, and 2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Discard lemongrass or lemon peel. Remove 2 cups soup; reserve.

    [FONT=comic,arial,helvetica,sans-serif][FONT=comic,arial,helvetica,sans-serif]In blender at low speed, with center part of cover removed to allow steam to escape, blend soup remaining in saucepot in small batches until very smooth. Pour soup into large bowl after each batch. Return blended soup and reserved soup to same saucepot; stir in half-and-half. Heat soup over medium heat until hot, stirring occasionally. Serve soup with cilantro and chili paste if you like.
    Last edit by mercyteapot on Nov 4, '07
  7. by   DutchgirlRN
    SWEET POTATO CASSEROLE

    3 cups mashed sweet potatoes
    1 cup brown sugar
    2 eggs, lightly beaten
    1 teaspoon vanilla
    1/2 cup milk
    1/2 cup melted butter

    Topping:
    1/2 cup brown sugar
    1/3 cup flour
    1/3 cup melted butter
    1 cup chopped pecans

    Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350 for 30 to 40 minutes, until hot and browned.
    Serves 6 to 8.
  8. by   sirI
    I use the exact same recipe, Dutchy, but use pumpkin instead of the sweet potatoes. There is no difference in the taste either.
  9. by   DutchgirlRN
    Quote from sirI
    I use the exact same recipe, Dutchy, but use pumpkin instead of the sweet potatoes. There is no difference in the taste either.
    That's interesting sirI. Which one is healthier? Lower Calories? Fiber? Just curious if you know?
  10. by   sirI
    I like this salad:

    2 cans English Peas (drained)
    1 can shoepeg corn (drained)
    1/2 cup finely chopped onion
    1/2 small bell pepper, chopped
    1/3 cup finely chopped celery
    5 large (Queen style) green olives, thin sliced
    1/3 cup chopped sweet pickles
    1/2 small jar pimentoe

    1/4 cup oil
    1/3 cup vinegar
    1/4 cup sugar

    Mix oil, vinegar and sugar together until sugar dissolves. Mix other ingredients and pour oil mixture over this. Gently stir and refrigerate overnight for well-blended flavors. Gently stir before serving.
  11. by   sirI
    Quote from DutchgirlRN
    That's interesting sirI. Which one is healthier? Lower Calories? Fiber? Just curious if you know?
    Pumpkin has less calories, Dutchy. But, the recipe itself is pretty rich, so why worry? LOL!!!!
  12. by   chris_at_lucas_RN
    Quote from mercyteapot
    [FONT=comic,arial,helvetica,sans-serif][FONT=comic,arial,helvetica,sans-serif]I got this recipe from Good Housekeeping one year when all the editors submitted family recipes. I only make it when my brother and/or sister come for Thanksgiving, as they have more sense of culinary adventure than the 2 men in this house.

    [FONT=comic,arial,helvetica,sans-serif]2 tablespoons margarine or butter
    2 tablespoons minced, peeled fresh ginger
    2 medium shallots, minced
    2 medium garlic cloves, minced
    1 medium onion, diced
    1 stalk (12 inches long) fresh lemongrass, lightly pounded and then cut into 4-inch-long pieces or 3 strips lemon peel (3" by 1" each)
    2 cans (14 o z) chicken broth
    2 1/2 cups frozen whole-kernel corn, thawed
    1 1/2 teaspoons sugar
    1/2 teaspoon salt
    1/2 cup half-and-half or light cream
    Chopped fresh cilantro leaves for garnish
    Chili paste* (optional)

    [FONT=comic,arial,helvetica,sans-serif]In 6-quart saucepot, melt margarine or butter over medium heat. Add ginger, shallots, garlic, onion, and lemongrass or lemon peel and cook until golden, about 8 minutes.

    Add chicken broth, corn, sugar, salt, and 2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Discard lemongrass or lemon peel. Remove 2 cups soup; reserve.

    [FONT=comic,arial,helvetica,sans-serif][FONT=comic,arial,helvetica,sans-serif] In blender at low speed, with center part of cover removed to allow steam to escape, blend soup remaining in saucepot in small batches until very smooth. Pour soup into large bowl after each batch. Return blended soup and reserved soup to same saucepot; stir in half-and-half. Heat soup over medium heat until hot, stirring occasionally. Serve soup with cilantro and chili paste if you like.
    This looks wonderful and it certainly is soup, but what kind? The flavorings lend themselves to Thai style, but the corn was a surprise--what's the name of this wonderful sounding soup?
  13. by   mercyteapot
    Quote from chris_at_lucas_RN
    This looks wonderful and it certainly is soup, but what kind? The flavorings lend themselves to Thai style, but the corn was a surprise--what's the name of this wonderful sounding soup?
    Oops, sorry about that. I cut and pasted that from another board on which I posted it previously and didn't realize the title wasn't there. I went back and edited it to note that it's Asian Corn Chowder. If memory serves (I've lost the actual copy of the magazine from which I took it), the woman who posted it was from Indonesia and had blended some of her favorite dishes with traditional dishes for her family's Thanksgiving menu.

    That was a great issue; GH is published near PA Dutch country and there were lots of dishes that had Amish influences, too.
  14. by   Grace Oz
    These all are VERY tempting!

    I'm just sitting here thinking ......... Hmmmm, maybe I could hold a thanksgiving meal here in Oz in honour of my dear Allnurses mates from whom I've gained so much warmth and friendship over the past several years! While we don't celebrate Thanksgiving here in Oz, there's no law sez I can't do that, is there?
    Hmmmm. the more I think about it........
    Soooooo........ when IS thanksgiving?

close