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Perfect Prime Rib Recipe https://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html Classic Sage and Sausage Stuffing (Dressing) Recipe https://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html Butternut Squash Pie (better than pumpkin I swear) 1-1/4 cups sugar 4-1/2 teaspoons cornstarch 1/2 tablespoon ground cinnamon 3 cups mashed cooked butternut squash 1/2 cup butter, softened 2 eggs 1/4 cup water 3 teaspoons vanilla extract Whipped cream, optional Directions Line a 9-in. pie plate with pastry place on a baking sheet and set aside. In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust. Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted near the center comes out clean. or until golden brown. Cool pie on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with whipped cream if desired. Croatoan fucked around with this message at 03:43 on Nov 22, 2018 |
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Nov 12, 2018 00:00
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| # ¿ Apr 26, 2024 05:23 |
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nwin posted:For a 13 pound turkey that’s in the freezer, how many days before thanksgiving should I put it in the fridge? I plan on spatchcocking it with kenjis recipe. Allow at least 1 day of thawing for every 4 lbs.
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Nov 14, 2018 18:04
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nwin posted:Any suggestions? The stuffing is just stove top so that can be made 5 minutes before hand if needed. Don't phone it in. This is really easy and super good. It's usually a crowd favorite. Classic Sage and Sausage Stuffing (Dressing) Recipe https://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html
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Nov 15, 2018 14:51
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I want to make a Thanksgiving confession. My family always had jellied cranberry sauce for Thanksgiving and as a child I thought that poo poo was disgusting. It took me until 40 years of age to try a cranberry salad and holy crap that stuff was delicious.
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Nov 18, 2018 21:40
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So between yesterday and today I’ve made: Sausage and sage stuffing Roasted pumpkin seeds Butternut squash pie Pumpkin cheesecake bars Cranberry salad Tomorrow all I’ve got to do is prime rib and gravy. Question for y’all who have made the stuffing waffles. Is it worth it to go the extra mile since I have already made the stuffing?
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Nov 21, 2018 19:50
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| # ¿ Apr 26, 2024 05:23 |
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Every year I've been alive we've done a Polish Christmas so I figured I'd share my recipe for galumpkis. Ingredients 2 tablespoons Olive Oil #1 2 teaspoons minced Garlic #1 28 ounces Crushed Tomatoes, Canned 8 ounces Tomato Sauce 14 ½ ounces Diced Tomatoes, Canned ⅛ teaspoons Red Pepper Flakes 2 tablespoons White Wine Vinegar 1 tablespoon Sugar ¼ teaspoons Salt #1 ¼ teaspoons Black Pepper #1 2 tablespoons Olive oil #2 1 cup dice Onion, Yellow 2 teaspoons minced Garlic #2 2 tablespoons Tomato Paste 2 tablespoons Red Wine 2 tablespoons chop Parsley, Fresh 1 pound Ground Beef (ground veal is more traditional but whatever I think it's fine) 1 pound Ground Pork (or ground lamb it's up to you) 1 ½ cups cook White Rice, Long-Grain ¼ teaspoons Salt #2 ¼ teaspoons Black Pepper #2 2 whole Cabbage 2 tablespoons Olive oil #3 1. Heat olive oil #1 in large saucepan over medium high heat. Add garlic #1 and sauté for 1 minute. 2. Stir in crushed tomatoes, tomato sauce, diced tomatoes and cook for 5 minutes. 3. Stir in red pepper, white wine vinegar, and sugar. Simmer a few minutes until slightly thickened. 4. Season with salt #1 and pepper #1. Remove from heat and set aside. 5. Heat olive oil #2 in medium skillet. Sauté onions and minced garlic until soft. 6. Stir in tomato paste, red wine, parsley and 0.5 cups prepared sauce. 7. Remove from heat. 8. In a large bowl, combine meats (raw), onion and tomato mixture, and cooked rice. Season with salt #2 and pepper #2 and set aside. 9. Boil a large pot of salted water over high heat. 10. Remove cores and outer damaged leaves of cabbage. (Save outer leaves) Remove remaining leaves carefully. 11. Blanch leaves for 5 minutes. 12. Drain leaves and run under cold water. 13. Prepare baking pan by lining with reserved outer leaves. 14. Lay out blanched leaves and place about 0.5 cup filling in each, rolling up burrito style. 15. Place seam side down in baking pan. 16. Pour remaining sauce over rolls and fold in the cabbage leaf "blanket". 17. Drizzle with olive oil #3. 18. Bake at 350 for 1 hour or until meat is cooked through (may need to check internal temperature with meat thermometer).
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Dec 19, 2018 21:14
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