MermaidMermaidpicky7,871 postsJoined View profileMessagepicky
32,518 views
Tootsie had an excellent idea about putting all our yummmy recipes for the big turkey day in one place, so fire away! I wanna see some dressing recipies!
Replies
165
steele mamasteele mamaBeach FanaticNewnan, Georgia3,357 postsJoined View profileMessageBeach Fanatic
steele mamaBeach FanaticNewnan, Georgia3,357 postsJoined View profileMessageBeach FanaticI haven't tried this yet but I going to this Thanksgiving. Thought I would share.That is just like my "famous" chocolate sheet cake except without the coke. I made it recently and my brain forgot to remind me to put the baking soda. I found that it is a VERY important ingredient. :shock:
CRACKER BARREL DOUBLE FUDGE COCA COLA CAKE
Ingredients:
1 cup Coca-cola
1/2 cup oil
1 stick Margarine
3 tablespoons cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
***Frosting***
1/4 pound Margarine
3 tablespoons cocoa
6 tablespoons cream or milk
1 teaspoon vanilla
1/2 cup pecans chopped
1 pound confectioners sugar
In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot cake. Cool and cut.
This recipe for Cracker Barrel Double Fudge Coca Cola Cake serves/makes 10
Beach RunnerBeach Runnerbeats on hoodNear the ATL and in SoWal as often as possible15,269 postsJoined View profileMessagebeats on hood
Beach Runnerbeats on hoodNear the ATL and in SoWal as often as possible15,269 postsJoined View profileMessagebeats on hoodOOPS! I forgot Beach Jacket's salad recipe when I posted our menu earlier.
My Daughter’s Cranberry and Pecan Salad with Lemon Vinaigrette
Enough mixed green lettuce (or arugula, if you can find it) for 8 people
? cup dried cranberries, coarsely chopped
? cup pecan halves, coarsely chopped
Goat cheese
Lemon Vinaigrette
This is from Ina Garten’s Barefoot Contessa Family Style.
? cup freshly squeezed lemon juice (about 2 lemons)
? cup of high-quality extra-virgin olive oil
? teaspoon kosher salt
? teaspoon freshly ground black pepper
Whisk together the vinaigrette ingredients. Lightly toss the greens with the cranberries and pecans. Then lightly toss with the vinaigrette. Sprinkle with goat cheese.
Serves 8.
My Daughter’s Cranberry and Pecan Salad with Lemon Vinaigrette
Enough mixed green lettuce (or arugula, if you can find it) for 8 people
? cup dried cranberries, coarsely chopped
? cup pecan halves, coarsely chopped
Goat cheese
Lemon Vinaigrette
This is from Ina Garten’s Barefoot Contessa Family Style.
? cup freshly squeezed lemon juice (about 2 lemons)
? cup of high-quality extra-virgin olive oil
? teaspoon kosher salt
? teaspoon freshly ground black pepper
Whisk together the vinaigrette ingredients. Lightly toss the greens with the cranberries and pecans. Then lightly toss with the vinaigrette. Sprinkle with goat cheese.
Serves 8.
Edited
If you can't bear the thoughts of yet another marshmallow-encrusted sweet potato, here is a spicy alternative:
Cuban-Style Roasted Sweet Potatoes
3 large sweet potatoes, peeled and quartered (about 3 pounds)
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon finely minced garlic (1 large clove)
1 tablespoon freshly squeezed lime juice
1 1/2 tablespoons roughly chopped parsley
Heat oven to 400 degrees. Line baking pan with parchment paper and set aside.
Place the sweet potatoes in a medium bowl, toss with 2 tablespoons olive oil, and season to taste with salt and pepper. Transfer to the prepared baking sheet, and roast until the potatoes can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let the potatoes cool for about 15 minutes.
Transfer potatoes to a large bowl. Toss with the garlic, lime juice, chopped parsley and remaining 2 tablespoons olive oil, and adjust the seasonings to taste. Serve warm or at room temperature.
Cuban-Style Roasted Sweet Potatoes
3 large sweet potatoes, peeled and quartered (about 3 pounds)
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon finely minced garlic (1 large clove)
1 tablespoon freshly squeezed lime juice
1 1/2 tablespoons roughly chopped parsley
Heat oven to 400 degrees. Line baking pan with parchment paper and set aside.
Place the sweet potatoes in a medium bowl, toss with 2 tablespoons olive oil, and season to taste with salt and pepper. Transfer to the prepared baking sheet, and roast until the potatoes can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let the potatoes cool for about 15 minutes.
Transfer potatoes to a large bowl. Toss with the garlic, lime juice, chopped parsley and remaining 2 tablespoons olive oil, and adjust the seasonings to taste. Serve warm or at room temperature.
Smiling JOeSmiling JOeSoWal Expert31,643 postsJoined View profileMessageSoWal Expert
Smiling JOeSoWal Expert31,643 postsJoined View profileMessageSoWal ExpertPlease remember, NO DEEP-FRYING TURKEYS INDOORS, OR ON THE FRONT PORCH!
John RJohn Rneeds to get out moreConflictinator6,782 postsJoined View profileMessageneeds to get out more
John Rneeds to get out moreConflictinator6,782 postsJoined View profileMessageneeds to get out moreNo cooking for me on Thanksgiving. I would rather fly to France and have someone else cook for me. Enjoy all of the hard work and remember, it is about giving thanks, not cooking a turkey to perfection.
Edited
yippieyippieBeach FanaticA local946 postsJoined View profileMessageBeach Fanatic
HAPPY THANKSGIVING
Here is a recipe I thought you might like for the holidays...!!!
Ingredients:
1 fresh turkey... 15 - 17 lbs
1 large lemon, cut into halves
Sprig of rosemary
Salt and pepper to taste
Miscellaneous seasonings
Butter or olive oil, whichever you prefer
Method:
1. Heat oven to 350 degrees
2. Rub butter or oil over the skin of the chicken/turkey until it is
completely coated.
3. Sprinkle with salt and pepper and any other seasonings you prefer.
4. Take a knife and gently separate the skin from the breast meat;
5. Slide lemon halves under the skin with the peel side up,
one on each side. This way the juice from the lemon will release into the
breast meat.
6. Place sprig of rosemary into the chicken/turkey.
7. Cover and bake for 30-45 minutes.
8. Remove cover and continue to roast until juices run clear, basting
every 15-20 minutes.
If you've followed these steps correctly, your chicken/turkey should look
like the one in the picture below .
Bon Appetit! And Happy Thanksgiving!
Here is a recipe I thought you might like for the holidays...!!!
Ingredients:
1 fresh turkey... 15 - 17 lbs
1 large lemon, cut into halves
Sprig of rosemary
Salt and pepper to taste
Miscellaneous seasonings
Butter or olive oil, whichever you prefer
Method:
1. Heat oven to 350 degrees
2. Rub butter or oil over the skin of the chicken/turkey until it is
completely coated.
3. Sprinkle with salt and pepper and any other seasonings you prefer.
4. Take a knife and gently separate the skin from the breast meat;
5. Slide lemon halves under the skin with the peel side up,
one on each side. This way the juice from the lemon will release into the
breast meat.
6. Place sprig of rosemary into the chicken/turkey.
7. Cover and bake for 30-45 minutes.
8. Remove cover and continue to roast until juices run clear, basting
every 15-20 minutes.
If you've followed these steps correctly, your chicken/turkey should look
like the one in the picture below .
Bon Appetit! And Happy Thanksgiving!
ScooterScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach Fanatic
ScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach FanaticO.K. here we go
Stuffed Mirlitons - I cut this recipe in half and freeze half for Christmas.
30 mirlitons or they're called chayote in places other than New Orleans
1 stick butter
1 stick oleo (margarine)
1/2 cup bacon grease
1 cup finely chopped green onions and tops
1 cup finely chopped white onion
2 cups finely chopped celery and leaves
4 pods garlic, finely minced
5 cups dry French bread crumbs
2 tablespoons parsley
4 tablespoons salt
1 tablespoon coarse ground red pepper, or less
2 cups cooked, chopped shrimp (I usually don't half this)
1 (1-lb) can frozen claw crabmeat (I usually don't half this either)
4 eggs, lightly beaten
1/2 cup dry sherry
Seasoned bread crumbs
Boil mirlitons until tender, about 1 hour. Slice in half, remove seed and any stringy part around seed. Scrape out pulp. In a large pot, melt butter, oleo and bacon grease. Add onions, celery and garlic. Saute until wilted. Add mirliton pulp and juice, bread crumbs, parsely, salt, black pepper, red pepper and cook over low heat, stirring often, for about 45 minutes to 1 hour. Remove from heat. Add shrimp, crabmeat, eggs and sherry. Let mixture set for several hours or overnight in the refrigerator, before stuffing shells. Stuff shells and sprinkle on top with seasoned bread crumbs. Bake at 350 degrees until heated through. Makes about 60 halves. These may be frozen in individual bags, but add bread crumbs just before heating. If frozen, you may have liquid in the pan, but this may be removed. They are highly seasoned. The recipe doesn't tell you how much black pepper to add, so I just wing it! People go crazy over these. If you drink plenty of Chardonnay while making them they come out much better. These mirlitons used to grow on a vine on the the chain link fence behind my house in New Orleans. We never planted the vine.
Stuffed Mirlitons - I cut this recipe in half and freeze half for Christmas.
30 mirlitons or they're called chayote in places other than New Orleans
1 stick butter
1 stick oleo (margarine)
1/2 cup bacon grease
1 cup finely chopped green onions and tops
1 cup finely chopped white onion
2 cups finely chopped celery and leaves
4 pods garlic, finely minced
5 cups dry French bread crumbs
2 tablespoons parsley
4 tablespoons salt
1 tablespoon coarse ground red pepper, or less
2 cups cooked, chopped shrimp (I usually don't half this)
1 (1-lb) can frozen claw crabmeat (I usually don't half this either)
4 eggs, lightly beaten
1/2 cup dry sherry
Seasoned bread crumbs
Boil mirlitons until tender, about 1 hour. Slice in half, remove seed and any stringy part around seed. Scrape out pulp. In a large pot, melt butter, oleo and bacon grease. Add onions, celery and garlic. Saute until wilted. Add mirliton pulp and juice, bread crumbs, parsely, salt, black pepper, red pepper and cook over low heat, stirring often, for about 45 minutes to 1 hour. Remove from heat. Add shrimp, crabmeat, eggs and sherry. Let mixture set for several hours or overnight in the refrigerator, before stuffing shells. Stuff shells and sprinkle on top with seasoned bread crumbs. Bake at 350 degrees until heated through. Makes about 60 halves. These may be frozen in individual bags, but add bread crumbs just before heating. If frozen, you may have liquid in the pan, but this may be removed. They are highly seasoned. The recipe doesn't tell you how much black pepper to add, so I just wing it! People go crazy over these. If you drink plenty of Chardonnay while making them they come out much better. These mirlitons used to grow on a vine on the the chain link fence behind my house in New Orleans. We never planted the vine.
ScooterScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach Fanatic
ScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach FanaticO.K. Here's an easier one-
Sweet Potatoes with Crunchy Topping
3 cups sweet potatoes, mashed
1/2 teaspoon salt
1/2 cup milk
1 cup sugar
1/3 stick margarine, melted
2 eggs beaten
1 teaspoon vanilla flavoring
Mix the above ingredients and pour into greased baking dish.
Topping mixture
1 cup brown sugar
1/3 stick margarine, melted
1/3 cup flour
1 cup chopped nuts, pecans or walnuts (I use walnuts)
Mix the above ingredients and sprinkle over the potatoe casserole. Bake at 350 degrees for 35 minutes.
Sweet Potatoes with Crunchy Topping
3 cups sweet potatoes, mashed
1/2 teaspoon salt
1/2 cup milk
1 cup sugar
1/3 stick margarine, melted
2 eggs beaten
1 teaspoon vanilla flavoring
Mix the above ingredients and pour into greased baking dish.
Topping mixture
1 cup brown sugar
1/3 stick margarine, melted
1/3 cup flour
1 cup chopped nuts, pecans or walnuts (I use walnuts)
Mix the above ingredients and sprinkle over the potatoe casserole. Bake at 350 degrees for 35 minutes.
kathydwellskathydwellsDarlene is my middle name, not my nicknameLacey's Spring, Alabama13,303 postsJoined View profileMessageDarlene is my middle name, not my nickname
kathydwellsDarlene is my middle name, not my nicknameLacey's Spring, Alabama13,303 postsJoined View profileMessageDarlene is my middle name, not my nicknameO.K. Here's an easier one-
Sweet Potatoes with Crunchy Topping
3 cups sweet potatoes, mashed
1/2 teaspoon salt
1/2 cup milk
1 cup sugar
1/3 stick margarine, melted
2 eggs beaten
1 teaspoon vanilla flavoring
Mix the above ingredients and pour into greased baking dish.
Topping mixture
1 cup brown sugar
1/3 stick margarine, melted
1/3 cup flour
1 cup chopped nuts, pecans or walnuts (I use walnuts)
Mix the above ingredients and sprinkle over the potatoe casserole. Bake at 350 degrees for 35 minutes.
This is one of my favorites. I make it every Thanksgiving!!! YUMMY!!!
steele mamasteele mamaBeach FanaticNewnan, Georgia3,357 postsJoined View profileMessageBeach Fanatic
steele mamaBeach FanaticNewnan, Georgia3,357 postsJoined View profileMessageBeach Fanatic"Pumpkin Dumpkin"
A friend passed this on to me. We are going to try it tomorrow. It is just the right amount of easy!!
A friend passed this on to me. We are going to try it tomorrow. It is just the right amount of easy!!
TIP: Best is baked fresh on Thanksgiving morning. Then pop it back into a warm oven before serving to give it that "just baked" temperature. Serve it with Vanilla Ice Cream or Cool Whip.
INGREDIENTS
2 cans pumpkin
3 cups evaporated milk
2 teaspoons cinnamon
1 teaspoon ginger
4 eggs, well beaten
11/2 cups sugar
1 teaspoon salt
1/2 teaspoon cloves
1 yellow cake mix
1 stick butter, melted
1 cup chopped pecans
Vanilla ice cream or Cool Whip?, at serving time.
DIRECTIONS
Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt and cloves together well. Pour into greased and floured 9 x 13 -inch pan. Sprinkle with cake mix, drizzle with melted butter, then sprinkle with pecans. Bake at 350? for 1 hour and 20 minutes. Serve warm with vanilla ice cream or Cool Whip?.
RudyjohnRudyjohnSoWal InsiderChicago Area7,736 postsJoined View profileMessageSoWal Insider
If you can't bear the thoughts of yet another marshmallow-encrusted sweet potato, here is a spicy alternative:These sound divine!
Cuban-Style Roasted Sweet Potatoes
3 large sweet potatoes, peeled and quartered (about 3 pounds)
4 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon finely minced garlic (1 large clove)
1 tablespoon freshly squeezed lime juice
1 1/2 tablespoons roughly chopped parsley
Heat oven to 400 degrees. Line baking pan with parchment paper and set aside.
Place the sweet potatoes in a medium bowl, toss with 2 tablespoons olive oil, and season to taste with salt and pepper. Transfer to the prepared baking sheet, and roast until the potatoes can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let the potatoes cool for about 15 minutes.
Transfer potatoes to a large bowl. Toss with the garlic, lime juice, chopped parsley and remaining 2 tablespoons olive oil, and adjust the seasonings to taste. Serve warm or at room temperature.
These sound divine!
They are. And it's certainly an easy enough recipe. I don't know why I never thought of doing sweet potatoes like this before. After all, we do it often enough with white potatoes. We love oven fries in our house!
MangoMangoSoWal InsiderNew York/ Santa Rosa Beach9,699 postsJoined View profileMessageSoWal Insider
MangoSoWal InsiderNew York/ Santa Rosa Beach9,699 postsJoined View profileMessageSoWal InsiderThey are. And it's certainly an easy enough recipe. I don't know why I never thought of doing sweet potatoes like this before. After all, we do it often enough with white potatoes. We love oven fries in our house!
We do these sweet potatoes in addition to a yam dish, but I wrap my sweet potatoes in tin foil and cook them on the grill. For some reason they taste better than the oven, plus I save valuable oven space on T-giving.
I love garlic. But FYI Mermaid, do not get the garlic fries at Trader Joes. I got physically ill for 2 days after eating those. It was like a garlic implosion.:lol:
We do these sweet potatoes in addition to a yam dish, but I wrap my sweet potatoes in tin foil and cook them on the grill. For some reason they taste better than the oven, plus I save valuable oven space on T-giving.
I love garlic. But FYI Mermaid, do not get the garlic fries at Trader Joes. I got physically ill for 2 days after eating those. It was like a garlic implosion.:lol:
Ooooh, thanks for the heads up about that. I'm sorry if you reeked for days! 😱
Edited
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