What's your favorite Thanksgiving food/recipe?

by Frannie Banannie 53 Replies latest jw friends

• 

  Tigerman

  U. B. That's a great idea ! One chicken, one stuffing mix.That'll work. As a matter of fact, I'm pretty darn thankful every day I'm above ground. My friends ( mostly beach lovers, fishermen, sun- worshippers, and a few who are doing their best to beat " possesion" . . . no, the word isn't arrest . . . something else ) are going to be gathering at my house for "stuffed something" . . a South of France sort of regional dish that has just been recently introduced into our " group." Sam is bringing a " turn of the corner, found somewhat upright " white. He hopes it will " engage" the "purity", if you will, of the chicken ( God help him if he discovers it is not organic . . .for Sam will not pluck ( sorry 'bout the pun ) anything from the garbage that has chemicals in it. He is indeed a pure soul ! There are so few. ANYWAY . . .Claire is bringing the salad ( don't tell anyone but I think it's some type of "grass" that she has grown in her basement. I had it for last year's Thanksgiving and for the next six Thankgivings since then . . . it ain't bad.

  Oh, I could go on . . .however,my buds want me to " get the F**K off the computer" and mix them up a potion . . .after all, it IS Monday, and we have to discuss the upcoming election. BTW, we are all voting for the SOB that promises not to use nukes . . .oh, never mind. I think it's time to move.

  Yep, hyjacked another one. Sorry about that . . .my mind DOES wander.
• 

  Tigerman

  U. B. That's a great idea ! One chicken, one stuffing mix.That'll work. As a matter of fact, I'm pretty darn thankful every day I'm above ground. My friends ( mostly beach lovers, fishermen, sun- worshippers, and a few who are doing their best to beat " possesion" . . . no, the word isn't arrest . . . something else ) are going to be gathering at my house for "stuffed something" . . a South of France sort of regional dish that has just been recently introduced into our " group." Sam is bringing a " turn of the corner, found somewhat upright " white. He hopes it will " engage" the "purity", if you will, of the chicken ( God help him if he discovers it is not organic . . .for Sam will not pluck ( sorry 'bout the pun ) anything from the garbage that has chemicals in it. He is indeed a pure soul ! There are so few. ANYWAY . . .Claire is bringing the salad ( don't tell anyone but I think it's some type of "grass" that she has grown in her basement. I had it for last year's Thanksgiving and for the next six Thankgivings since then . . . it ain't bad.

  Oh, I could go on . . .however,my buds want me to " get the F**K off the computer" and mix them up a potion . . .after all, it IS Monday, and we have to discuss the upcoming election. BTW, we are all voting for the SOB that promises not to use nukes . . .oh, never mind. I think it's time to move.

  Yep, hyjacked another one. Sorry about that . . .my mind DOES wander.
• 

  Frannie Banannie

  Okay, here's that Chicken TNT recipe that Codeblue and family are so crazy about:

  Chicken TNT (served over rice) 5 or 6 chicken breasts or 2 1/2 lbs. chicken cubed 3 sm. cans Rotel tomatoes w/chilies, cilantro & lime 1 lb. sour cream 2 cups grated colby/jack or cheddar cheese 1 pkg. Taco Seasoning 1 envelope onion soup mix 1 cup water In large stewing pot, place chicken, Rotel, water, sour cream, Taco Seasoning and onion soup mix. Heat over med., stirring occasionally until mixture comes to simmer and turn down on med-low, simmering until chicken is done (about 30 mins.). Turn heat to low, add sour cream and cheese to mixture, stirring occasionally until sour cream is melted/blended and cheese is melted/blended in. Serve over rice. The original crockpot recipe uses 4 chicken breasts (which recipe I increased by 1/3) on crockpot temperature LOW for 6 to 8 hours. For conversion to crockpot cooking..... Given there's travel time to and from work with an 8 hr shift sandwiched between, I'd put your chicken breasts in the pot frozen and expect it to be done when you get home. Just mix the sour cream and cheese togeher before adding to the Rotel with the seasonings. Stir until blended well, then add the chicken, turn it on low, and put the lid on. Should be done when you get home. If this recipe is too large for your household, believe me.....yall are GONNA want leftovers.
• 

  gwyneth

  This is my FAVORITE Thanksgiving recipe, from allrecipes.com. I make it every year! Easy and yummy. (Description below not mine, but the person who originally posted the recipe.)

  Oranged Cranberry Sauce

  "This recipe was graciously shared with me by a Jamaican friend many years ago. It makes a delicious sauce, different from any other cranberry sauce I've ever tasted or made. It does not 'gel,' but you do want to cook it long enough to make a good, thick consistency."
  Original recipe yield: 24 servings

  PREP TIME	10 Min
  COOK TIME	1 Hr 15 Min
  READY IN	1 Hr 25 Min

  US

  METRIC

  SERVINGS About scaling and conversions

  INGREDIENTS

  • 2 (12 ounce) packages fresh cranberries
  • 1 orange, zested
  • 3 cinnamon sticks
  • 2 cups orange juice
  • 2 cups packed brown sugar

  DIRECTIONS

  1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

  
  

  NUTRITION INFORMATION

  Servings Per Recipe: 24

  Amount Per Serving

  Calories: 93

  • Total Fat: 0.1g
  • Cholesterol: 0mg
  • Sodium: 8mg
  • Total Carbs: 23.9g
  • Dietary Fiber: 1.5g
  • Protein: 0.3g
• 

  Frannie Banannie

  Gwyneth, it sounds great! What do you serve it over?
• 

  crazyblondeb

  MMMmmmm!! All those recipes sound great!!

  Maybe all you great cooks could help me?!?! When I was younger, my mom had a recipe, (she doesn't have a clue now!) that was like a chocolate chip cookie dough type on the bottom. The topping was almost like a merigue (?) type topping. It was sugar, brown sugar, and egg whites. It was ssoo good. I have not been able to find the recipe anywhere!!

  thanks-shelley
• 

  gwyneth

  It's just a garnish, instead of canned cranberries.

  Everyone loves it--even my picky teenager! She'll make a cold turkey sandwich the next day and put this sauce on it as a condiment.
• 

  Frannie Banannie

  Crazyblondedeb, if you know the name of the recipe, maybe we could "google" it?

  Gwyneth, that sounds great and I betcha it'll taste wonderful with a turkey 'n dressing sandwich!
• 

  gwyneth

  Crazyblondb, allrecipes.com has a great search engine. I put your keywords in, and it had one hit--maybe this is it?? (This person added peanut butter chips, which weren't mentioned in yours, but I guess you could just take them out and substitute more chocolate ones.)

  Double Chip Meringue Bars

  SUBMITTED BY:Dawn Onuffer

  "This recipe came from my mom. It originally called just for chocolate chips, but the addition of peanut butter chips was a huge success. And the meringue topping makes these bars extra special."
  Original recipe yield: 48 servings

  PREP TIME	20 Min
  COOK TIME	25 Min
  READY IN	45 Min

  SERVINGS

  INGREDIENTS

  • 1 cup butter or margarine, melted
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 egg yolks
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • TOPPING:
  • 2 egg whites
  • 1 cup packed brown sugar

  DIRECTIONS

  1. In a mixing bowl, cream butter and sugars. Beat in the egg yolks, water and vanilla; mix well. Combine the next four ingredients; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chips and pat lightly.
  2. For topping beat egg whites in a mixing bowl on medium speed until soft peaks form. Gradually add brown sugar 2 tablespoons at a time, beating on high until stiff peaks form. Spread evenly over chips. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
• 

  Frannie Banannie

  Shelley, I may have found your meringue cookie bar recipe on About.com:

  Brown Sugar Meringue Bars

  These delicious layered bar cookies have a soft brown sugar crust, melting chocolate chips, and a brown sugar meringue crisp top. Yum.

  INGREDIENTS:

  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs, separated
  • 1 tsp. vanilla
  • 1-1/2 cups flour
  • 1 tsp. baking soda
  • 2 cups semisweet chocolate chips
  • 1/2 cup brown sugar

  PREPARATION:

  Preheat oven to 325 degrees. Grease 13 x 9" baking pan and set aside. In large bowl, beat 1/2 cup brown sugar, sugar and butter until creamy. Beat in egg yolks and vanilla extract. Gradually stir in flour and baking soda until crumbly. Press dough onto bottom of greased 13x9-inch baking pan. Sprinkle evenly with chocolate chips.

  Beat egg whites in medium bowl until soft peaks form. Gradually beat in 1/2 cup brown sugar until stiff peaks form. (Actually, I've never been able to get the egg white mixture stiff; if you are beating and beating and stiff peaks won't form, don't worry about it. Just continue with the recipe; it will be fine.) Spread meringue over chocolate chips.

  Bake at 325 degrees for 30 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm. 36 bars