Question by R&R: Any delicious recipes for Thanksgiving??
any suggestions for a dish to take over to my Fiances dads house? Something that they will never forget?
awesome ideas guys! They all sound so yummy!
Answer by wedge_antilles_nrsfc
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
¾-cup light brown sugar, packed divided
5 teaspoons cinnamon
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.
PUMPKIN can be substituted for the sweet potatoes and it comes out well.
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese – room temperature
1 can Crushed Pineapple – chilled
1 16 ounce container of Cool Whip or fresh whipped cream
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
4 1/2 to 5 cups
Prep: 10 minutes
Cook: 10 minutes
24 oz. fresh cranberries (6 cups)
1 cup full-bodied red wine or cranberry juice
1-1/2 cups granulated sugar
1 cinnamon stick
1 Tbsp. finely grated orange zest
1. Wash cranberries; drain. Remove any spoiled berries. In a wide nonreactive skillet combine wine, sugar, 1/4 tsp. salt, and cinnamon stick. Bring to simmer, stirring to dissolve sugar; cook one minute. Add the cranberries; cook, stirring constantly, until they begin to pop, 3 to 5 minutes. Add orange zest; cook a few seconds longer. Remove from heat. Cool. Remove cinnamon stick. For thicker relish, smash berries slightly with back of spoon. Makes 16 to 20 (1/4-cup) servings.
2. Note: Relish can be made up to 1 week in advance. Store, covered, in refrigerator.
Prep: 15 min.
Freeze: 2 hr. plus overnight
1-1/2 cups water
3/4 cup sugar
2 cups cranberries
1. Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).
2. Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.
3. To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes.
4. Makes 8 to 10 servings
Nutrition facts per serving:
Ginger-Lime Cranberry Sauce
Start to Finish: 20 min.
1/2 cup sugar
1/2 cup pure maple syrup or maple-flavor syrup
1/2 cup water
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
1 12-ounce package fresh or frozen cranberries
1 teaspoon minced fresh ginger
1. In a medium heavy saucepan, stir together sugar, maple syrup, water, lime peel, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until sugar is dissolved.
2. Stir in cranberries. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, about 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Cool. Makes 12 servings.
3. Make-Ahead Tip: Prepare sauce as directed; cool. Transfer to an airtight container and chill for up to 3 days. Let stand at room temperature for 30 minutes before serving.
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