Answers to Everyday Questions : What’s the best Thanksgiving recipe you have made?

What’s the best Thanksgiving recipe you have made?

9 Responses to “What’s the best Thanksgiving recipe you have made?”

1. Mama said :
   November 19th, 2010 at 12:35 pm

   How about creamed spinach?
2. Viva La Opinions said :
   November 19th, 2010 at 12:52 pm

   The only thing i’ve ever cooked for Thanksgiving was whole-berry cranberry sauce. I had to use a lot of sugar because i bought the berries fresh and didn’t realize how sour and naturally unsweet they are. It was delicious, like everything i touch.
3. IDK MY BFF MC? said :
   November 19th, 2010 at 1:50 pm

   i got a really good pumkin pie
   recipie from the food network
   it’s delicious
4. Jack Bauer my Hero said :
   November 19th, 2010 at 2:18 pm

   corn bread dressin!
5. Baby Boy#1 said :
   November 19th, 2010 at 2:36 pm

   Chicory, Tangerine, and Pomegranate Salad

   2 medium shallots, sliced 1/8 inch thick (about 1 cup)
   1/3 cup red wine vinegar
   1 tablespoon granulated sugar
   1 1/2 teaspoons kosher salt
   2 tablespoons freshly squeezed tangerine juice
   2 teaspoons whole-grain mustard
   1/4 teaspoon freshly ground black pepper
   2 tablespoons olive oil
   1 pound mixed chicory (such as escarole, radicchio, curly endive, or frisée), washed, dried, and torn into bite-size pieces
   1 cup tangerine segments (from about 4 medium tangerines)
   1/2 cup pomegranate seeds (from 1 small pomegranate

   Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside.
   Combine vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Pour boiling liquid over shallots and pickle until shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
   Drain shallots into a strainer set over a large salad bowl, collecting any pickling liquid in the bowl; set shallots aside.
   Whisk tangerine juice, mustard, remaining 1/2 teaspoon salt, and pepper into the pickling liquid. Slowly drizzle in olive oil while whisking until vinaigrette is emulsified. Taste and adjust seasoning as needed.
   Add chicory and tangerine segments and toss well to combine. Top with pomegranate seeds and shallots and serve.

   Is really good my mom makes it all the time on special occasions
6. libbyami said :
   November 19th, 2010 at 2:46 pm

   Hi Riley! What exactly are yo looking for? Sides or main dish or desserts?
   Heres one for a side dish I love ( among many )
   Butternut Squash Risotto

   14 1/2 ounces reduced sodium chicken broth defatted
   4 cups water
   1 teaspoon salt
   2 slices bacon diced
   1 onion chopped
   1 cup arborio rice
   1 small butternut squash peeled and diced –3 cups
   1/2 cup freshly grated Parmesan cheese
   1/4 teaspoon freshly ground black pepper

   In a medium saucepan, bring chicken broth, water and salt to a simmer. Reduce heat and keep at a bare simmer. Meanwhile, in a Dutch oven or large deep saute pan, cook bacon over low heat until crisp. Remove with a slotted spoon and set aside on a paper towel. Discard rendered fat. Return pan to heat, add onion and cook, stirring, until softened, about 5 minutes. Stir in rice and squash; cook for 1 minute more.

   Ladle 1 cup simmering broth into rice mixture and cook, stirring, until most of the liquid has been absorbed, about 1 minute. Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until squash is tender and mixture is creamy. (Adjust heat as necessary to prevent scorching yet maintain a lively simmer.) Total cooking time will be 20 to 25 minutes. Remove from heat. Stir in 1/4 cup Parmesan, reserved bacon and pepper. Serve hot, passing remaining 1/4 cup Parmesan separately.

   Makes 6 cups for 4 servings.
7. G*G* said :
   November 19th, 2010 at 3:30 pm

   I love turkey! oo baby! But I do love the Brussels Sprouts I make… First I steam Brussels Sprouts, then I cut them into halves or quarters & mixed them with garlic (lots), lemon juice (a little bit goes a long way) & olive oil to coat (with salt & pepper)… Then I roast them on a baking pan for about 1 to 2 hours at 450 to 500 degrees!
8. Gringa_uno said :
   November 19th, 2010 at 4:17 pm

   For dessert Pumpkin Roll
   so easy to make.
   Ingredients:3 Eggs 1 cup sugar2 / 3 cup canned pumpkin1 teaspoon lemon juice3 / 4 cup flour1 teaspoon baking soda2 teaspoons pumpkin pie spice1 cup chopped nuts,,pecans 8 ounces cream cheese ( softened )1 cup powdered sugar1 teaspoon vanilla 4 teaspoons butter ( softened ) Cream together eggs,sugar, pumpkin, and lemon juice until light and fluffy. Then add flour, baking soda, and pumpkin pie spice. Pour batter into a jelly roll pan ( line a cookie sheet with wax or parchment paper ) and spread evenly. Sprinkle nuts onto mixture. Bake at 375 degrees in a preheated oven for fifteen minutes.Sprinkle a clean towel with powdered sugar. Put cake on towel (nut side down ) and remove the parchment or wax paper. Roll the towel and cake together. Cool in the refrigerator. Cream together cream cheese, powdered sugar, vanilla , and butter. Unroll the cake and spread the mixture (icing ) on the cake . Roll the cake back up. Keep refrigerated until ready to serve.
9. newmie01 said :
   November 19th, 2010 at 4:24 pm

   As an appetizer, I make a really moist pumpkin bread.