Answers to Everyday Questions : What’s a good easy recipe for Thanksgiving?

What’s a good easy recipe for Thanksgiving?

6 Responses to “What’s a good easy recipe for Thanksgiving?”

1. wedge_antilles_nrsfc said :
   November 22nd, 2010 at 8:06 pm

   This is a very easy recipe to make and very tasty as well. Canned yams/sweet potatoes can be substituted for fresh, but the flavor is just not quite the same.

   Kings Arms Tavern Sweet Potatoes

   3-pounds sweet potatoes
   ¾-cup light brown sugar, packed divided
   3-tablespoons butter
   5 teaspoons cinnamon
   ½-teaspoon nutmeg
   ¼-teaspoon salt
   1-cup milk

   Preheat oven to 400º
   Grease 1½ quart casserole
   Cook sweet potatoes in boiling salted water until done; drain peel and mash them.

   Stir in all the remaining ingredients except 2 tablespoons of sugar.

   Turn the mixture in to prepared casserole and sprinkle with remaining sugar.

   Bake at 400º for 30 minutes.

   ENJOY
2. al l said :
   November 22nd, 2010 at 8:54 pm

   Real pumpkin pie

   cut open and gut one pie pumpkin
   boil the whole pumpkin for 45 minutes on high heat
   remove and peal the outer layer off
   mash and add 2 tbs skim milk or soy milk 1/2 cup of sugar, 2 tbs cinnimon, 1tbs nutmeg, and 1/2 tsp ginger. Mix and place in a pie crust.
   Bake at medium heat for 45 minutes or until golden brown on the edges.

   Cranberries

   in a blender mix one whole seedless orange (peel included)and 1 lb cranberries. Add 1/2 cup to 1 cup of sugar. Cover and refridgerate for 2-3 days.

   Green bean cassarole

   Prepare green beans by cutting the ends and steaming them until soft. Place in a cassarole dish with 1 can of cream of mushroom or chream of broccoli soup and 1/2 can of water. Mix well and top with french fried onions. Bake for 25 minutes and add more french fried onions.

   Mashed potatos

   Peel and halve several yukon gold potatos (taste better than any other potato.) Boil in water for 20 minutes until soft. Mash and add 1/2 cup of skim milk or soy milk and mix. Add butter as needed.
3. Janet said :
   November 22nd, 2010 at 9:00 pm

   It’s not so far from Thanksgiving…. so it’s time to start planning if you want to try something different from your norm. I don’t consider any of the food preparation for this holiday hard, because I enjoy prepareing this meal most of all I think. I don’t know what “easy” means to you. I do a boneless large, fresh organic turkey breast that’s stuffed, then rolled jellyroll style. It’s a fair amount of work, but well worth it in the end. So I won’t give you that recipe.

   Maybe something like sliced sweet potatoes roasted with rosemary would be a nice, simple side dish?

   Take a shallow pan (like a cookie sheet) and put a little olive oil on it & spread it around the pan. Place sliced sweet potatoes (scrubbed with skins on) on the pan, and turn each slice over so both sides get coated with oil. Finely chop some dried rosemary, and sprinkly over each piece. Put enough aside to sprink the other side. Bake at 400 Deg. F. turning when they start to brown. Sprinkle 2nd side with rosemary. You can turn the broiler on them the last few minutes of cooking. This crisps them up a little.
4. shellnpepe said :
   November 22nd, 2010 at 9:23 pm

   HEARTY MACARONI SALAD

   1 (7 oz.) pkg. elbow macaroni (about 2 c.)
   8 hard-cooked eggs
   1 (6 1/2 oz.) can tuna, drained
   1 c. chopped celery
   1/2 c. chopped onion
   1 tbsp. chopped fresh parsley
   1/4 tsp. ground pepper
   2/3 c. mayonnaise or salad dressing

   Cook macaroni according to package directions; drain and cool thoroughly, about 30 minutes. Cut 7 eggs in half horizontally; reserve 1 egg.
   In large bowl, combine tuna, egg halves, celery, onion, parsley and pepper. Add macaroni and mayonnaise, tossing gently to combine. Chill at least 3 hours before serving. To serve, cut reserved egg in thin slices crosswise, and garnish salad with slices.
   ****************************************************
   THANKSGIVING PEAS

   1 (1 lb.) bag frozen peas, thawed
   1 c. heavy cream
   4 strips bacon, chopped
   1/2 c. Bermuda onion, chopped
   1 tbsp. flour
   2 tbsp. cooking sherry
   1 1/2 tsp. Worcestershire sauce
   1 c. canned mushrooms
   Salt and pepper

   Brown bacon pieces. Saute onion in bacon grease until brown. Add flour and cream, stirring constantly. As sauce thickens add seasonings and sherry. Mushrooms and peas are added last, stir gently. Transfer to a baking dish or casserole (can be made ahead). Warm in 275 degree oven.
   ***********************************************

   THANKSGIVING PUNCH

   1 qt. water
   1/4 tsp. grated nutmeg
   1 tsp. whole cloves
   1 tsp. coriander seed
   2 (3 inch) cinnamon sticks
   2 qt. cranberry juice cocktail
   2 c. pineapple juice
   4 c. grapefruit juice
   1 c. raisins for garnish

   Combine the water and spices in a large saucepan, bring to a boil, and simmer for 15 minutes. Add the juices and bring just to boiling. Remove from heat.

   *****************************************
   THANKSGIVING WILD RICE AND MUSHROOM
   DRESSING

   2 c. cooked wild rice
   2 c. cooked white rice
   4 strips bacon
   1 med. onion, chopped
   1/2 tsp. thyme
   1 bay leaf
   2 tbsp. finely minced parsley
   1 lg. can sliced mushrooms with liquid
   Salt and pepper to taste
   1/4 to 1/2 c. chicken broth

   Cook rices according to package instructions. Saute bacon until crispy; remove and crumble. Saute onions in bacon drippings until soft and yellow. Add remaining ingredients using enough chicken broth (duck is better!) for a moist dressing. Season with salt and pepper. (I added some sage, also.) Bake 30 minutes at 325 degrees. Excellent with turkey, ducks, or other game birds. Serves 8.
5. fuzzibunny said :
   November 22nd, 2010 at 9:50 pm

   sometimes my brother makes scallop potatoes instead of mashed.

   You just cut up about 4-5 potatoes into thin slices, place them in some Corningwear, let it simmer in some cream and butter until the potatoes are soft, then broil cheese on the top. They are soooo good.
6. April said :
   November 22nd, 2010 at 10:42 pm

   Sweet Potato Pineapple Bake

   1 can (29 oz) cut sweet potatoes, drained
   1 can (8 oz) crushed pineapple
   3 Tbsp chopped pecans
   2 Tbsp brown sugar
   2 Tbsp butter, melted
   3/4 c mini marshmallows

   In a large, bowl, mash the potatoes. Stir in pineapple, pecans, brown sugar & butter. Put into a greased dish. Bake uncovered for 20 min @ 375*. Sprinkle w/ marshmallows. Bake 5 min longer or until marshmallows are lightly brown.

   **********************************************************************
   Pumpkin Fluff Dip

   1 (16 oz) container frozen whipped topping, thawed
   1 (5 oz) package instant vanilla pudding mix
   1 (15 oz) can solid pack pumpkin
   1 tsp pumpkin pie spice

   In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve w/ graham cracker sticks or ginger snips.