By [http://ezinearticles.com/?expert=Joseph_Devine]Joseph Devine
If the pilgrims of the Mayflower could see us today, I think they would be proud of their descendants. Thanksgiving is a time of family and food, two things to be thankful for, even in the modern world. Even though making a good dinner is only a small part of this important holiday, it is big part of the fun. Usually most families meet at one of their relative's house, make a turkey dinner complete with mashed potatoes, cranberry sauce, greens, finishing it off with pumpkin pie. This is the menu that everyone expects. However, why not surprise your family this year with something of a hint of that traditional meal, but with a modern and interesting twist.
Let's start with a traditional desert (since it is always fun to start off with something sweet), and make it into an interesting addition to your holiday extravaganza. How does Banana Sour Cream Bread sound? Banana bread is one of those American classics that seem to make an appearance at every holiday, every bake sale, and every social event. Its popularity makes it a great place to start your experimenting. Banana sour cream bread uses all the same ingredients as banana bread, so you can use your own favorite recipe, plus one container of sour cream. This gives your banana bread an extra kick of flavor, with a very moist and savory texture. To make it even more delicious, line your pan with a dusting of sugar and cinnamon, giving it a fairy-like sheen as it comes out of the oven.
Now, you are going to need to wash down this savory desert with a homemade drink (because even the drinks need to be home-style on Thanksgiving Day). Why not use your cranberries for a better purpose than cranberry sauce? Making a cranberry punch will accentuate your other dishes without overpowering your cooking delights. My favorite recipe for cranberry punch uses cranberry, white grape, and pineapple juice, plus ginger ale, and a pint of orange sherbet ice cream. The ice cream gives the punch a little more thickness and mass to keep them coming back for more, while the ginger ale gives it the bubbles and fun all punches deserve.
And finally, the turkey. The turkey is not only the main dish; it is the center piece of the table. Try baking your turkey with a cornbread dressing. Cornbread is as traditionally American as anything else. To make this dressing, bake your turkey, and when you take it out of the oven, smother it with butter. After it cools, take your favorite cornbread recipe and paint the turkey with as thin or thick of cornbread batter as you desire. Your family is guaranteed to love it.
If you would like more information on preparing your Thanksgiving meal, or would just like most information on cooking in general, visit http://www.cdkitchen.com/ today!
Joseph Devine
Article Source: http://EzineArticles.com/?expert=Joseph_Devine http://EzineArticles.com/?Interesting-Ideas-For-Thanksgiving-Meals&id=1511252
Tuesday, November 4, 2008
Quick and Easy Turkey Recipe Ideas
Quick and Easy Turkey Recipe Ideas
By [http://ezinearticles.com/?expert=Sherry_Frewerd]Sherry Frewerd
Thanksgiving is coming soon, and most folks will prepare and sit down to a huge traditional turkey day meal. A few days ago my oldest son, now twenty-three, made me stop and think about how necessary all of that food really is. I mean really, do we need to roast a twenty pound bird every year? My son commented on how ridiculous it all can be at times when the true meaning of the holiday is to show gratitude for what we have. Right?
For those among us who aren't interested in cooking a massive dinner, or for those small families who just want to have a 'taste' of the holiday, there is an alternative. Of course you can always just order pizza and let everyone take turns saying what they're thankful for, but there are some die-hard 'Thanksgiving-ites' who, although they don't want all the mess and excess, still would appreciate the 'essence' of the traditional holiday fare. So, what's the compromise in this situation? The following is a quick and easy turkey dinner idea along with easy trimmings that will leave you feeling comfy and grateful, yet not about to pop or anxious about the mess in the kitchen.
Quick and Easy Thanksgiving Turkey and Dressing to Really Be Thankful for
4-6 turkey breast slices
½ c chopped green bell pepper
2 tbsp water
1 - 12 oz jar turkey gravy
1 c chicken broth
3 c dry stuffing mix
1 - 6 oz package dried fruit pieces
Spray large skillet with cooking spray. Add turkey and season as you prefer. Cook 4 minutes or until turkey is golden brown and not pink in center. Turn once and remove from skillet. In same skillet, add bell pepper and water, cook for 2 minutes. Take out ¼ cup of gravy from jar or can and add the remaining gravy and broth to skillet; mix well. Bring to boil and remove skillet from heat. Add the stuffing and fruit pieces and stir until moist. Return your turkey to skillet and add the rest of the gravy. Cover and let stand about 5 minutes before serving.
You can double this entire recipe if you have more folks to serve. Another thought I had about making this even easier for larger groups-give this recipe to a few members of your family and let them prepare and bring their own dish to the occasion. This will travel well in a casserole dish and makes a wonderful Thanksgiving Potluck idea.
What quick and easy trimmings go well with this delicious recipe? How about some dinner rolls, cranberry jelly, butternut squash and green beans? Simple and yummy too. Serve a ready made apple or pumpkin pie with whipped topping and it's a hit all round.
For more delicious quick and easy dinner ideas and easy crock pot recipes please visit 'Quick and Easy Dinner Recipes' http://quickandeasydinnerrecipes.blogspot.com and 'Family Crock Pot Recipes' http://familycrockpotrecipes.com
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd http://EzineArticles.com/?Quick-and-Easy-Turkey-Recipe-Ideas&id=818415
By [http://ezinearticles.com/?expert=Sherry_Frewerd]Sherry Frewerd
Thanksgiving is coming soon, and most folks will prepare and sit down to a huge traditional turkey day meal. A few days ago my oldest son, now twenty-three, made me stop and think about how necessary all of that food really is. I mean really, do we need to roast a twenty pound bird every year? My son commented on how ridiculous it all can be at times when the true meaning of the holiday is to show gratitude for what we have. Right?
For those among us who aren't interested in cooking a massive dinner, or for those small families who just want to have a 'taste' of the holiday, there is an alternative. Of course you can always just order pizza and let everyone take turns saying what they're thankful for, but there are some die-hard 'Thanksgiving-ites' who, although they don't want all the mess and excess, still would appreciate the 'essence' of the traditional holiday fare. So, what's the compromise in this situation? The following is a quick and easy turkey dinner idea along with easy trimmings that will leave you feeling comfy and grateful, yet not about to pop or anxious about the mess in the kitchen.
Quick and Easy Thanksgiving Turkey and Dressing to Really Be Thankful for
4-6 turkey breast slices
½ c chopped green bell pepper
2 tbsp water
1 - 12 oz jar turkey gravy
1 c chicken broth
3 c dry stuffing mix
1 - 6 oz package dried fruit pieces
Spray large skillet with cooking spray. Add turkey and season as you prefer. Cook 4 minutes or until turkey is golden brown and not pink in center. Turn once and remove from skillet. In same skillet, add bell pepper and water, cook for 2 minutes. Take out ¼ cup of gravy from jar or can and add the remaining gravy and broth to skillet; mix well. Bring to boil and remove skillet from heat. Add the stuffing and fruit pieces and stir until moist. Return your turkey to skillet and add the rest of the gravy. Cover and let stand about 5 minutes before serving.
You can double this entire recipe if you have more folks to serve. Another thought I had about making this even easier for larger groups-give this recipe to a few members of your family and let them prepare and bring their own dish to the occasion. This will travel well in a casserole dish and makes a wonderful Thanksgiving Potluck idea.
What quick and easy trimmings go well with this delicious recipe? How about some dinner rolls, cranberry jelly, butternut squash and green beans? Simple and yummy too. Serve a ready made apple or pumpkin pie with whipped topping and it's a hit all round.
For more delicious quick and easy dinner ideas and easy crock pot recipes please visit 'Quick and Easy Dinner Recipes' http://quickandeasydinnerrecipes.blogspot.com and 'Family Crock Pot Recipes' http://familycrockpotrecipes.com
Article Source: http://EzineArticles.com/?expert=Sherry_Frewerd http://EzineArticles.com/?Quick-and-Easy-Turkey-Recipe-Ideas&id=818415
Chestnut Sweets - A Great Appetizer or Snack for Thanksgiving!
By [http://ezinearticles.com/?expert=Sara_Gray]Sara Gray
If you like roasted chestnuts, you'll love these Chestnut Sweets. They are a perfect addition or to any holiday meal whether for Thanksgiving or Christmas.
These sweet meats are best served immediately, but you can make these yummy snacks up to an hour ahead of time if necessary.
Try them out at your next gathering. Your guests will be clamoring for the recipe!
What you'll need:
- 1 cup confectioners' sugar
- 1 Tablespoon salt
- one 1-pound jar of vacuum-packed whole chestnuts (not canned)
- 4 cups vegetable oil for deep-frying
First, preheat the oven to 325 degrees F.
Next, sift together the confectioners' sugar and the salt. Then, in a baking pan, place the chestnuts in a layer and bake in the upper third of your oven for about 6 to 8 minutes, or until the chestnuts feel hot and dry to the touch.
Next, take out the chestnuts from the baking pan and add them to the sugar mixture. Toss them gently to coat and put aside.
Then, in a 3-quart saucepan, heat 1 1/2 inches oil over a moderate heat. Test the temperature with a deep-fat thermometer until it shows 350 degrees F. Your oil is now hot enough for using. Fry the chestnuts in batches of 8 for about 1 to 2 minutes, or at least, until they turn brown and crisp.
And then, with a slotted spoon, transfer the chestnuts to rack to cool a little. Make sure your oil maintains the temperature at 350 degrees F. At the same time, carefully skim off the caramelized sugar from the surface of oil between batches as necessary.
If you make the Chestnut Sweets an hour ahead of time, just leave them out so they stay at room temperature. Otherwise, serve immediately. They are delicious!
Sara Gray is an avid lover of appetizers and has created a great website called [http://www.easy-appetizer-recipes.com]Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.
Article Source: http://EzineArticles.com/?expert=Sara_Gray [http://ezinearticles.com/?Chestnut-Sweets---A-Great-Appetizer-or-Snack-for-Thanksgiving!&id=351505 ]http://EzineArticles.com/?Chestnut-Sweets---A-Great-Appetizer-or-Snack-for-Thanksgiving!&id=351505
If you like roasted chestnuts, you'll love these Chestnut Sweets. They are a perfect addition or to any holiday meal whether for Thanksgiving or Christmas.
These sweet meats are best served immediately, but you can make these yummy snacks up to an hour ahead of time if necessary.
Try them out at your next gathering. Your guests will be clamoring for the recipe!
What you'll need:
- 1 cup confectioners' sugar
- 1 Tablespoon salt
- one 1-pound jar of vacuum-packed whole chestnuts (not canned)
- 4 cups vegetable oil for deep-frying
First, preheat the oven to 325 degrees F.
Next, sift together the confectioners' sugar and the salt. Then, in a baking pan, place the chestnuts in a layer and bake in the upper third of your oven for about 6 to 8 minutes, or until the chestnuts feel hot and dry to the touch.
Next, take out the chestnuts from the baking pan and add them to the sugar mixture. Toss them gently to coat and put aside.
Then, in a 3-quart saucepan, heat 1 1/2 inches oil over a moderate heat. Test the temperature with a deep-fat thermometer until it shows 350 degrees F. Your oil is now hot enough for using. Fry the chestnuts in batches of 8 for about 1 to 2 minutes, or at least, until they turn brown and crisp.
And then, with a slotted spoon, transfer the chestnuts to rack to cool a little. Make sure your oil maintains the temperature at 350 degrees F. At the same time, carefully skim off the caramelized sugar from the surface of oil between batches as necessary.
If you make the Chestnut Sweets an hour ahead of time, just leave them out so they stay at room temperature. Otherwise, serve immediately. They are delicious!
Sara Gray is an avid lover of appetizers and has created a great website called [http://www.easy-appetizer-recipes.com]Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.
Article Source: http://EzineArticles.com/?expert=Sara_Gray [http://ezinearticles.com/?Chestnut-Sweets---A-Great-Appetizer-or-Snack-for-Thanksgiving!&id=351505 ]http://EzineArticles.com/?Chestnut-Sweets---A-Great-Appetizer-or-Snack-for-Thanksgiving!&id=351505
Traditional Pumpkin Pie Recipe
By [http://ezinearticles.com/?expert=Mansi_Desai]Mansi Desai
I've added the recipe to make fresh Pumpkin Puree as it makes a huge difference to the taste. The roasted pumpkin puree adds a delicious flavor and aroma, but if you don't have enough time on hand, you can use the canned pumpkin puree to bake the pie.
Ingredients
Pumpkin Puree
1 pie pumpkin (weighing 2 to 3 lbs.)
Vegetable oil
Pie Filling
3/4 cup granulated sugar
1/2 tspn salt
1 tspn ground cinnamon
1/2 tspn ground ginger
1/4 tspn ground nutmeg
2 large eggs
** check notes for eggless recipe below
1 can (15 oz) Pumpkin Puree
1 cup (12 oz) Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream - for garnish
Eggless Version:
Replace eggs by 1/4th cup cornstarch. Add that to the liquid ingredients just as the recipe states below.
Method
Mix sugar, salt, cinnamon, ginger and nutmeg in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk.
Pour into the pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and bake for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Pumpkin Puree
Preheat the oven to 350°F. Wash the exterior of the pumpkin, remove the stem and cut the pumpkin in half lengthwise. Scrape out the seeds and stringy fibers from the center using a metal spoon.
Coat the cut surface of the pumpkin halves with vegetable oil. Place halves cut side done in a roasting pan. Add 1 cup of water to the pan.
Place the pumpkin in the preheated oven and bake for 60 to 90 minutes. It is done when the flesh feels tender when poked with a fork.
Remove the pumpkin from the oven and place on a cooling rack. Cool until it can be handled comfortably. Scrape the flesh out of the pumpkin halves and place in a large bowl. Use a hand mixer to blend the flesh until it is pureed.
Drain moisture from the puree by placing it in a sieve lined with paper towels or a double layer of coffee filters. Be sure the sieve is placed in a bowl to catch the liquid as it drains.
Cover the puree with plastic wrap and place in the refrigerator. Allow puree to drain for at least 2 hours. Drain overnight if possible. After draining, the pumpkin puree is ready to use.
For those who'd love to bake their own pie shells, here's a little tutorial on [http://www.funandfoodcafe.com/2008/10/how-to-make-pie-crust.html]How to Make Pie Crust at home, in case it interests you.
-Mansi Desai http://funandfoodcafe.com
Article Source: funandfoodcafe.com/2008/10/easy-pumpkin-pie-recipe-traditional.html
Article Source: http://EzineArticles.com/?expert=Mansi_Desai http://EzineArticles.com/?Traditional-Pumpkin-Pie-Recipe&id=1596748
I've added the recipe to make fresh Pumpkin Puree as it makes a huge difference to the taste. The roasted pumpkin puree adds a delicious flavor and aroma, but if you don't have enough time on hand, you can use the canned pumpkin puree to bake the pie.
Ingredients
Pumpkin Puree
1 pie pumpkin (weighing 2 to 3 lbs.)
Vegetable oil
Pie Filling
3/4 cup granulated sugar
1/2 tspn salt
1 tspn ground cinnamon
1/2 tspn ground ginger
1/4 tspn ground nutmeg
2 large eggs
** check notes for eggless recipe below
1 can (15 oz) Pumpkin Puree
1 cup (12 oz) Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream - for garnish
Eggless Version:
Replace eggs by 1/4th cup cornstarch. Add that to the liquid ingredients just as the recipe states below.
Method
Mix sugar, salt, cinnamon, ginger and nutmeg in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk.
Pour into the pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and bake for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Pumpkin Puree
Preheat the oven to 350°F. Wash the exterior of the pumpkin, remove the stem and cut the pumpkin in half lengthwise. Scrape out the seeds and stringy fibers from the center using a metal spoon.
Coat the cut surface of the pumpkin halves with vegetable oil. Place halves cut side done in a roasting pan. Add 1 cup of water to the pan.
Place the pumpkin in the preheated oven and bake for 60 to 90 minutes. It is done when the flesh feels tender when poked with a fork.
Remove the pumpkin from the oven and place on a cooling rack. Cool until it can be handled comfortably. Scrape the flesh out of the pumpkin halves and place in a large bowl. Use a hand mixer to blend the flesh until it is pureed.
Drain moisture from the puree by placing it in a sieve lined with paper towels or a double layer of coffee filters. Be sure the sieve is placed in a bowl to catch the liquid as it drains.
Cover the puree with plastic wrap and place in the refrigerator. Allow puree to drain for at least 2 hours. Drain overnight if possible. After draining, the pumpkin puree is ready to use.
For those who'd love to bake their own pie shells, here's a little tutorial on [http://www.funandfoodcafe.com/2008/10/how-to-make-pie-crust.html]How to Make Pie Crust at home, in case it interests you.
-Mansi Desai http://funandfoodcafe.com
Article Source: funandfoodcafe.com/2008/10/easy-pumpkin-pie-recipe-traditional.html
Article Source: http://EzineArticles.com/?expert=Mansi_Desai http://EzineArticles.com/?Traditional-Pumpkin-Pie-Recipe&id=1596748
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