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Holiday Foods / Thanksgiving

Cristina's Thanksgiving Turkey
1/2 cup of liquid and combine with 1 teaspoon of arrowroot. Add to stock to thicken. You may need to repeat this process 2 to 3 times to reach desired consistency. Finish gravy, by removing from heat and adding sherry and chives. Serve with turkey. -----
Chinese American Thanksgiving Turkey
registers 165 degrees, about 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve carved turkey and stuffing with sauce. SAUCE: While turkey is roasting, combine chicken stock and reserved turkey juices in saucepan. Bring mixture to boil and reduce by half. Season to taste with salt and pepper. Yields 10 to 12 servings. Each of 12 servings: 848 calories; 1,056 mg sodium; 286 mg cholesterol; 33 grams fat; 47 grams carbohydrates; 83 grams protein; 0.39 gram fiber Recipe Source: Los Angeles Times - 11-23-1997 Recipe from "Easy Family Recipes From a Chinese-American Childhood" by Ken Hom (Knopf, $27.50) Formatted for Mastercook by Lynn Thomas - -----
A Great Thanksgiving Turkey
and cooked through completely. (To test doneness: the meat between the leg and thigh, when pierced with a fork shows clear juices escaping.) Allow the turkey to rest 20 minutes before carving. -----
After Thanksgiving Salad
Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 9, 1998 ----- ----------
Thanksgiving Turkey Roll
STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat. Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper. From Gemini's MASSIVE MealMaster collection at ----- ----------
Thanksgiving Sweet Potato Souffle
Bake approximately 30 minutes at 350 degrees. Serves approximately 8-12 depending on how many children and large appetitites you are feeding! NOTES : Allow plenty of time to cook this. I found the recommended 30 minutes is not long enough. Recipe by: Jerryn Hamill Posted to MC-Recipe Digest V1 #553 by Shirley Jordan on Apr 5, 1997 ----- ----------
Thanksgiving Stuffed Acorn Squash
needed and spoon into the baked squashes. (The recipe can be prepared ahead to this point.) Just before serving, bake the stuffed squashes at 375 degrees until thoroughly heated, 15 to 20 minutes. Makes 8 servings. The illustration for this recipe shows each halved squash decoratively cut on top in a zig-zag pattern. I didn't attempt it, but when they are cut in half, the zig-zag shape of the squash itself makes it very attractive. And being able to prepare most of it ahead makes this a great addition to the Thanksgiving menu. Posted to fatfree digest V97 #275 by Margaret Webb on Nov 24, 1997 ----- ----------
Thanksgiving Pie
: Ann Hill Wiebe : University of Texas Computation Center, Austin, Texas, USA : : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at ----- ----------
Thanksgiving Menu
From: (The Meades) ----- ----------
Thanksgiving Loaf
Serve with favourite veggy ``gravy'' (optional.) After baking, cover with towel to keep moist, or if you like it dry, don't cover. Serve with Parsley "Gravy" Entered Separately From: Jay Stevens Date: 10-11-93 From Gemini's MASSIVE MealMaster collection at ----- ----------

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