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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(21 of 21)
Nov 26, 2005 6:14 PM
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How did your Brussels sprouts work out, Star? After traumatizing childhood experiences with grey, watery and overcooked sprouts, I've come to quite enjoy them, and your roasted variation sounds darned tasty!
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(20 of 21)
Nov 23, 2005 3:03 PM
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One more recipe -- it's in the oven right now!
3 slices bacon, cut into 1/2 in. pieces
4 pts brussel Sprouts trimmed & halved
coarse salt & pepper
1 apple, cored and cut into 1/4 in. slices, each slice
halved crossswise
2 tsps red wine vinegar
Preheat oven to 425. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, about 10 mins. Add sprouts in a single layer, sprinkle w/salt & pepper. Roast until they begin to brown, about 15 mins. Remove from oven and toss in apple. Return to oven; roast until sprouts are browned and tender and apple has softened, 10-15 mins. Toss vegetables with vinegar & serve immediately.
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(19 of 21)
Nov 21, 2005 9:24 AM
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Cranberry, Cherry and Walnut Chutney
1 c sugar
1 c water
1/2 c port (or other sweet red wine)
1/4 tsp ground allspice
1/2 c dried tart cherries
1 12 oz bag fresh cranberries
2/3 c chopped walnuts, toasted
1/2 tsp grated orange rind
1/4 tsp almond extract
Orange rind strips for garnish, if desired
Combine first 4 ingredients in a medium saucepan. Bring to a boil. Add cherries, cook 1 minute. Stir in cranberries, bring to a boil. Reduce heat and simmer 10 muniutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind and extract. Garnish with orange rind strips, if desired. Cover and chill. Yield: 16 servings, 1/4 c. each.
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(18 of 21)
Nov 21, 2005 9:19 AM
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Another recipe I have chosen for this week's big event. Rather than stuffing the bird, as directed here, I'll be adding a bit of extra liquid and baking the stuffing in a casserole dish.
Savory Fruited Stuffing
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CD
Posts:
2,999
Registered:
8/21/02
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(17 of 21)
Nov 20, 2005 4:39 PM
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The countdown to T-day is on. Anyone have any tried and true recipes? What's on your menu? TIA.
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CD
Posts:
2,999
Registered:
8/21/02
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(16 of 21)
Nov 20, 2005 4:38 PM
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The countdown to T-day is on. Anyone have any tried and true recipes? TIA.
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Cairo
Posts:
85
Registered:
8/9/04
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(15 of 21)
Nov 17, 2005 4:50 PM
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I'm not a big Thanksgiving dinner fan, but the Potato Apple Gratin sounds pretty yummy to me! Thanks Constance!
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(14 of 21)
Nov 17, 2005 1:27 PM
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A comparison of a number of recipes for pumpkin and butternut squash soups has resulted in this final selection, which will grace our Thanksgiving table.
Thai-Style Butternut Squash Soup
1 (3-pound) butternut squash
1 (14-ounce) can coconut milk
1 (14-ounce) can Swanson's Natural Goodness chicken broth
Cayenne pepper, to taste
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt or to taste
11/2 teaspoons chopped chives, for garnish
Cut the squash in half from top to bottom and remove seeds. Place on a baking pan and bake in a 350-degree oven 1 hour until tender.
Scrape the butternut flesh into a saucepan; discard the shell. Add the coconut milk, chicken broth, cayenne, nutmeg, cloves and salt. Mix well and heat over medium heat. Transfer to a blender and puree until smooth. This may have to be done in batches or use an immersion blender. Return puree to pan over medium heat and heat through. Serve in bowls garnished with chives. Makes 6 1-cup servings.
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Maggie Brooks
Posts:
240
Registered:
11/9/05
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(13 of 21)
Nov 11, 2005 11:39 PM
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with these great alternatives, i think we can banish the green bean casserole forever, thanks!
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(12 of 21)
Nov 11, 2005 3:21 PM
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Maggie, dj and Michelle, I'm sensing a revolt against the green beans! The dish isn't a tradition here, but I have had it, and didn't understand the fuss. Michelle and dj, your recipes look much more appealing, thank you
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DJ
Posts:
1,760
From:
Texas
Registered:
7/9/03
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(11 of 21)
Nov 10, 2005 10:30 PM
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Hi Maggie,
My sister-in-law brings a family favorite, she made when she was first married over 29 years ago. She makes it because our new generation doesn't care for the green been casserole either.
Asparagus Casserole
2 cans Asparagus-drained
2 cans Cream of Mushroom Soup
Grated Cheddar Cheese
Fritos
In buttered baking dish layer Asparagus & soup,-repeat
Crumble Fritos on top of mixture & as much cheese as can put on top.
Bake @ 350* until cheese melts.
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CD
Posts:
2,999
Registered:
8/21/02
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Maggie Brooks
Posts:
240
Registered:
11/9/05
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(9 of 21)
Nov 10, 2005 6:05 PM
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i know it's traditional, but our family really hates that green bean casserole. what do you suggest as an alternative special-event vegetable side dish?
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Star
Posts:
3,039
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(8 of 21)
Nov 3, 2005 5:26 PM
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I really like the idea of putting sweet potatoes in the orange shells, Michelle -- what a pretty presentation. Perhaps topped with a spiral of orange zest if you don't feel like the marshmallow topping would be a nice touch.
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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(7 of 21)
Oct 31, 2005 2:38 PM
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Constance, that potato apple gratin would be sensational for any special fall or winter meal, and I love your buffet scheduling plan. I can't wait to try it.
Michelle, I was picturing the oranges in your recipe decorated with pumpkin faces - but maybe that's just because it's Hallowe'en today. With or without faces, what a cool presentation!
Thank you both!
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CD
Posts:
2,999
Registered:
8/21/02
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(6 of 21)
Oct 27, 2005 1:13 PM
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A side I've made over and over is orange shells stuffed with sweet potatoes. I don't use a recipe. Prepare and mash sweet potatoes, halve oranges and scoop out flesh, (you can use a squeeze of the orange juice in the potatoes or some ginger), fill orange shells with mashed sweet potato mixture.
If you like, you can cut little triangles (slashes) in the orange shell tops, & top the potatoes with mini marshmallows and place under broiler till marshmallows melt. Topping the filled shells with pecans is another serving idea.
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