So next week is Thanksgiving (wtf, right?) and I thought it’d be fun to have a thread where people could request and share recipes.
I am looking for a Sweet Potato Pie recipe. My grandma has a really good one but she’s not giving that up, so I’m forced to look on my own. There’s a bunch online but I don’t know which one will be great.
As a kid, I never liked pumpkin pie much. So, every Thanksgiving, my mom would spoil me by also making a chocolate macaroon pie. If you like coconut, it’s truly awesome.
Chocolate Macaroon Pie
3 sq. unsweetened chocolate
1/2 c. butter
3 eggs, slightly beaten
3/4 c. sugar
1/2 c. flour
1 tsp. vanilla
2/3 c. sweetened condensed milk
2 2/3 c. flaked coconut
Melt chocolate and butter together in saucepan or microwave, do not overheat. Stir in eggs, sugar, flour, and vanilla. Pour into greased 9 inch pie plate. In a separate bowl, combine the milk and coconut and spoon over chocolate mixture leaving 1/2 to 1 inch border. Bake 30 minutes at 350 degrees, until the bottom is set and some of the coconut is just starting to brown. Cool before cutting and eating; I think it’s best at room temperature.
You can make it with more of the coconut-milk mixture if you like, but don’t go too nuts with it; the key is hitting the perfect ratio of dark chocolate crust and sweet coconut in each bite.
Anyone care to offer a crockpot turkey breast recipe? And stuffing for two?
This is one of those Southern traditional recipes that you see at some family gatherings.
It may be a bit downmarket for some people, but it’s an easy and tasty appetizer to put on the table for people to nosh on with their drinks while you’re slaving in the kitchen. Also good for football watching, general snacking. Warning: They can be addictive.
I’ve made this recipe with Jimmy Dean breakfast sausage and the Bob Evans brand and both were fine, I tend towards the spicier versions but you can buy what you like.
You can also make this way in advance and freeze it and pull out what you need. Just let it thaw and bake.
This bears repeating. If you’re expecting a crowd, you can make gravy in advance to go along with what you make on the day. Just buy some turkey thighs/drumsticks and baste/roast them with some vegetables. Remove the meat and veggies from the roasting pan, but keep whatever fat there is in the pan. Add some butter to the fat, if needed, and set it aside.
Break up the turkey parts and add them and the veggies to a pot of either water or chicken stock, along with bay leaf and perhaps some sage/thyme. Bring to a boil and then simmer for several hours. Drain the broth into a bowl and discard the solids.
Heat the fat in the roasting pan on the stove top, then add enough flour to absorb the fat. Let it brown nicely, then add in some stock, whisking as you go. As it thickens, add more stock until you get a nice gravy.
I usually use some of the pre-made stock as liquid for the stuffing, as well.
:eek:
I don’t really go ‘all out’ on Thanksgiving anymore. No point to it with only two of us. I expect I’ll roast a turkey (in a Reynold’s cooking bag) with (Mrs. Cubbison’s) stuffing (Yes, stuffing! Cooked in the bird!), mashed potatoes, gravy made from the drippings, buttered Brussels sprouts, and green bean casserole. I usually make a pecan pie.
Pecan Pie
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
2 Cups Roasted Pecan halves
Preheat your oven to 350ºF. Melt the butter. ‘Roast’ the pecan halves. The easiest way os to spread them on a plate and put them in the microwave oven for one minute. Toss them with your hands and spread them out again, then heat for another minute. If they don’t look done, give them another minute. Or you can roast them in the oven at 350ºF. Just be sure not to burn them.
Mix the corn syrup, brown sugar, salt, melted butter, and vanilla in a bowl. Slightly beat the eggs and add them to the mix. Make a pie crust, or do as I do and just use Marie Callender’s frozen crusts. Pour the filling into the crust. Sprinkle the pecans over the top. Some will sink, and some will stay on top. Bake in the preheated oven 60 to 70 minutes. After 20 minutes, use strips of aluminum foil to wrap the edges of the crust to prevent it from burning. After another 40 minutes (one hour total baking time), test for doneness by inserting a knife in the middle. If it comes out clean, the pie is done. If not, put it back in the oven for another ten minutes.
‘Roasting’ the pecans really adds to the flavour.
I am looking for a sweet potato/yam recipe. If it can be held in a slow cooker, that would be great. I’m trying to find something a little unusual, but that does’t matter too much as long as it is tasty.
Damn, those are looking real Schweddy!
If you’re looking for a challenge: Hasselback Turkey
Not this Thanksgiving, but this is definitely happening sometime. “Moist, moist, moist” I love Chef John.
‘[T]he ribcage is important for keeping the meat, if you’ll pardon the expression, moist.’
What’s wrong with that?
I prefer pecan pie that does not have the gooey texture of Karo syrup. That is why I make this recipe which uses sugar. The consistency is similar to a soft cookie.
I’m going to have to try this. The wife and I are maple syrup snobs (hey, we need to be snobbish about something) and that topping sounds amazing.
My grandma makes an amazing pie, but my cousin won’t give me the recipie.
I didn’t make the topping. I’m only making one pie this year, and it will be pecan. Pecan pie is my favourite. Mom used to make two pecan pies; one for dinner, and one to send home with me. (Hm… Maybe I’d better make two pies…)
As for maple syrup, I love Trader Joe’s Grade B maple syrup. Grade B is better than Grade A (or whatever they’re calling the grades now), and at $14 for a 750 ml bottle, it’s not a bad price.