Your
Annual LCom Staff Thanksgiving Recipe Thread
Lucianne.com
News Forum – Thread [/] http://j.mp/0RecipeL15
[/] or http://www.lucianne.com/thread/?artnum=853018
Lucianne.com,
by LcomStaff / Original Article / Posted By:LComStaff, 11/25/2015
6:50:11 AM
Here
is a collection of traditional Thanksgiving recipes Feel free to add
your own favorites. Last year Igor forgot how to make mashed potatoes
and found this thread helpful.
Reply
1 - Posted by: StormCnter, 11/25/2015 6:53:30 AM (No. 10542931)
Recipe
later if I have time, but first and more important: / Happy
Thanksgiving, safe travel, good food, warm company wishes to all
L-Dotters and the staff.
Reply
2 - Posted by: BirdsNest, 11/25/2015 7:18:48 AM (No. 10542967)
Happy
Thanksgiving to everyone. No recipes from me this year. I will be
spending my day with Hagar in rehab, eating whatever the place has to
offer in the way of a traditional meal. I am counting my blessings,
there have been many of them these past 6 months. Be safe.
Reply
3 - Posted by: Italiano, 11/25/2015 7:29:30 AM (No. 10542980)
Better
focus on the Ham recipes. According to Vladimir Putin, there may not
be any Turkey left by Thanksgiving.
Reply
4 - Posted by: StormCnter, 11/25/2015 7:34:49 AM (No. 10542989)
HOLIDAY
GRAPES / 1 8 oz. package soft cream cheese / 1 cup (8 oz.) sour cream
/ 1/3 cup sugar / 1 tsp. vanilla extract / 2 pounds seedless red
grapes / 2 pounds seedless green grapes
For
Garnish / 2 tbsp. brown sugar / 3 tbsp. chopped pecans
Beat
cream cheese, sour cream, sugar and vanilla until blended. Add washed
and stemmed grapes and toss to coat.
Cover
and refrigerate until serving. Sprinkle with brown sugar and pecans
just before serving. Yields 21-24 servings
This
is really good. I make it several times a year. It will keep in the
fridge for about a week.
Reply
5 - Posted by: Mushroom, 11/25/2015 7:35:40 AM (No. 10542990)
Here´s
a favorite of mine. / Go to fridge, grab beer, open beer, drink.
Repeat.
Seriously,
I wish you all the best, My loving spouse will be with family and I
will be here with the dogs.
Reply
6 - Posted by: ScarletPimpernel, 11/25/2015 7:38:51 AM (No.
10542998)
I
wish my fellow LDotters a safe and blessed Thanksgiving wherever you
are. I will try to post a recipe later on. In the meantime, here are
the words to a wonderful Dutch hymn (1597). I especially take comfort
in the second verse:
1.
We gather together to ask the Lord’s blessing; / He chastens and
hastens His will to make known;
The
wicked oppressing now cease from distressing; / Sing praises to His
Name; He forgets not His own.
2.
Beside us to guide us, our God with us joining, / Ordaining,
maintaining His kingdom divine;
So
from the beginning the fight we were winning; / Thou, Lord, were at
our side, all glory be Thine!
3.
We all do extol Thee, Thou Leader triumphant, / And pray that Thou
still our Defender will be;
Let
Thy congregation escape tribulation; / Thy Name be ever praised! O
Lord, make us free!
Reply
7 - Posted by: saguni, 11/25/2015 7:43:10 AM (No. 10543004)
Just
a short "Happy Thanksgiving!" for now, I´m off to
volunteer for now, but I´ll be back later.
Reply
8 - Posted by: Daylily, 11/25/2015 7:48:01 AM (No. 10543009)
Many
thanks #6 for posting the hymn; it´s very familiar and found myself
singing as I read it.
Reply
9 - Posted by: Keekng, 11/25/2015 8:02:17 AM (No. 10543024)
Our
favorite turkey gravy for the past 50+ years.....Enjoy!
Herb
Turkey (Tarragon) Gravy / Turkey giblets and neck / 10 cups water / 3
onions, peeled, quartered / 3 ribs celery, cut into sticks / 3
carrots, peeled, in sticks / 1-2 teaspoons salt / 3 chicken flavored
bouillon cubes / 3 bay leaves
1/3
cup cornstarch / 1 teaspoon dried tarragon leaves / 1 cup dry white
wine
Make
broth a day ahead using first 8 ingredients
Bring
to a boil, reduce heat, remove liver after 25 minutes and simmer
broth until reduced by half. / Drain cover and chill.
To
make gravy pour pan drippings from turkey into large measuring cup
leaving only brown particles in pan. Spoon off fat drippings,
discard. Add broth to juices to equal 4 cups, return to roasting pan.
IN small bowl stir together corn starch tarragon and wine. add to
roasting pan. Stir constantly bring to boil over medium heat,
scraping up brown bits from bottom of pan. Boil 1 minute, makes about
5 cups.
Reply
10 - Posted by: Lawsy0, 11/25/2015 8:14:54 AM (No. 10543040)
Multiplied
blessings to all my Ldot friends and neighbors. I will cut &
paste all these offerings to save for Christmas. My Thanksgiving
dinner will be at the Waffle House. In September I remarried my DxH
who has now become my DH (again) and we will be moving into our new
home on this Thursday and Friday (and probably the rest of the
month). Combining two households into a new place was the best plan.
Don´t gainsay the Waffle House or Cracker Barrel, since those are
open all day on both holidays. If all else fails, there is always
´´scattered, smothered, covered and chunked.´´
Thank
you, dear Hostess and Staff, for helping us stay sane in this
troubled time.
Reply
11 - Posted by: nightvision, 11/25/2015 8:43:01 AM (No. 10543081)
Don´t
have a recipe on hand at the moment, but thank you, Lucianne, for yet
another wonderful foodie thread.
I
have saved past ones and they are great to revisit, not just for the
recipes, but for the laughs and camaraderie Ldotters have shared over
the years.
#10,
congratulations on your (re)marriage! / I wish you many years of
happiness!
Reply
13 - Posted by: seamusm, 11/25/2015 8:52:38 AM (No. 10543096)
Giving
thanks to God Almighty.
Green
Beans and Bacon (not the usual) / Cook 1 lb of bacon in a pan. / Pour
off some (not all) the grease. / Add 4 cans of drained whole green
beans
Liberally
add black pepper./ Add 1 cup of vinegar. / Heat - then eat.
From
Lilly Miklis - her cooking sealed the deal to marry my wife of 37
years.
Reply
14 - Posted by: Susannah, 11/25/2015 8:59:41 AM (No. 10543108)
#12,
I don´t know about a plain old squirrel recipe, but LCom DOES have a
very famous and beloved WHORE SQUIRREL recipe.
Where
is it? Time for the whore squirrel recipe.
Reply
15 - Posted by: broken01, 11/25/2015 9:04:31 AM (No. 10543115)
I
would like to wish my fellow LDotters a very safe and enjoyable
Thanksgiving. Even though we still have a stuffed turkey and all of
his sides like his mashed potato headed Vice President in the White
House we as Americans have many things to be thankful for. As for me
I´ll be spending the holiday with the in-laws. They are wonderful
people but their son is a diehard Obama hoper and changer. Pray for
me.
Reply
18 - Posted by: vulcanrider, 11/25/2015 9:32:58 AM (No. 10543189)
Here
you go, the ever popular "Whore Squirrel" recipe:
Succulent
Squirrel Recipe / Serving size: Four Servings
Day
One:/ 4 cleaned, whore squirrels.
1
16 oz. bottle of Italian dressing / 8 small potatoes, sliced. / 4
carrots, sliced. / 2 medium sized onions, / 4 tablespoons barbeque
sauce,
1/4
cup salt, black pepper, / 1 pinch celery seed, / 1 pinch paprika, / 1
pinch sage, / 2 tablespoons of bacon bits.
Soak
squirrels overnight in refrigerator in large bowl of fresh water to
which the salt has been added.
Day
Two: / Next day, rinse squirrels off and place on their backs in cake
pan.
Pour
Italian dressing over them and put back in refrigerator for 4 to 6
hrs.
In
center of a sheet of aluminum foil large enough to wrap one squirrel,
place layer of sliced onion and potato.
Put
one dressing doused squirrel on its back on the veggies, .sprinkle
with pepper, Paprika, celery seed, and sage (takes very little
spice).
Sprinkle
bacon bits inside body cavity. Stuff cavity with carrots sliced long
and thin.
Pour
on BBQ sauce to taste. Put a layer of onions and thinly sliced
potatoes on top. Wrap each squirrel thus dressed with two wraps of
foil,
Sealing
well-do not puncture foil. Place the four servings on a double-burner
gas grill with lid closed.
Set
on low temperature, and grill for 45 minutes, turning every 10 to 15
minutes.
Reply
20 - Posted by: sudmuf, 11/25/2015 10:13:02 AM (No. 10543254)
Happy
Thanksgiving Everyone! I´ve always enjoyed this thread, the recipes
and the frivolity. In years past I´ve printed off the
recipes
and have actually used some of them. I posted one also a couple years
ago. I learned how to puree pumpkin this year to make my pies. It´s
a little messy but not that difficult. The taste is supposed to be
far superior to the canned stuff. We´ll see.
So
if that perks your interest I´m sure there are a number of cooking
websites with the "how to do it" Basically it involves
heating the pumpkin to soften the meat and the skin will peel off
easily.
Reply
21 - Posted by: 4freedom, 11/25/2015 10:13:17 AM (No. 10543255)
I
got a recipe for the greatest Thanksgiving ever, arrest Barry on
treason charges, celebrate, pass out candy on the streets.
Reply
22 - Posted by: yottyhere, 11/25/2015 10:31:16 AM (No. 10543277)
Well,
in between making the bed(fighting with the pugs) and folding a load
of wash(again fighting with the pugs)
PS
Congrats to Poster #10
BUTTERNUT
SQUASH HUMMUS
HUMMUS
/ 1 cup (140 g) cubed butternut squash / 4 cloves garlic, skin on (12
g) / 4 cloves garlic, peeled + minced (~2 Tbsp | 12 g)
1
lemon, juiced (2 Tbsp or 30 ml) / 1 15-ounce (425 g) can chickpeas,
lightly rinsed + drained / 1/3 cup (80 g) tahini
3-4
Tbsp (45-60 ml) olive oil, plus more for roasting garlic / Sea salt +
pepper to taste (~1/4 tsp each)
1/2
cup (30 g) fresh parsley, chopped / 1/4 tsp ground cinnamon / 1/2 tsp
ground cumin / Whole Wheat Pita Chips / Roasted Carrots*
Instructions
/ Preheat oven to 400 degrees F and position a rack in the middle of
the oven.
Add
cubed butternut squash and 4 unpeeled garlic cloves to a baking sheet
and drizzle with 1 Tbsp olive oil and a pinch each salt and pepper.
Toss to combine.
Bake
for 15-20 minutes, or until all squash is fork tender and the garlic
is golden brown. Let cool 5 minutes.
Peel
roasted garlic and add to food processor or blender, along with
squash, 4 cloves fresh minced garlic, lemon juice, chickpeas, tahini,
olive oil, salt, pepper, parsley, cinnamon, cumin and smoked paprika
(optional).
Purée
until creamy and smooth, scraping down sides as needed and adding
more olive oil or a touch of water if it´s too thick.
Taste
and adjust seasonings, then serve immediately with pita chips and
vegetables of choice (see notes for roasted carrots). Alternatively,
refrigerate until fully chilled - about 3-4 hours - for a thicker,
creamier dip.
Store
leftovers, covered, in the refrigerator up to 4-5 days, though best
when fresh.
Reply
23 - Posted by: PAdiva, 11/25/2015 10:35:04 AM (No. 10543282)
Enchilada
Sauce / 3 (8 oz.) cans tomato sauce (or 26 oz can) / 2 cloves garlic,
crushed / 1 tsp chili powder
1
tsp ground cumin / 1/4 tsp crushed oregano leaves / 1/8 tsp pepper
In
medium saucepan, combine all ingredients. Mix well. Heat to boiling,
reduce heat and simmer for 10 minutes, stirring occasionally.
(Easy
and more economical than the commercial stuff.)
Reply
24 - Posted by: hollyhock, 11/25/2015 10:46:36 AM (No. 10543299)
Happy
Thanksgiving to all who come here and to the staff and especially Ms
Lucianne.
Can
anyone post a copy of Ms Lucianne´s Bacon Jam recipe?
Reply
25 - Posted by: gaeditor, 11/25/2015 11:03:30 AM (No. 10543308)
Looking
for a quick and easy but delicious recipe to take to dinner? This is
a good one.
Cranberry
Relish / 1 bag of fresh cranberries (4 cups) / 2 cups sugar / 1 cup
orange juice / Juice of 1 lemon
1
cinnamon stick / Dash of nutmeg / 1/2 cup raisins (I like the golden
kind)
Rinse
the cranberries, removing any bad ones. Stir all of the ingredients
together in a saucepan and bring to a boil. Cook until the berries
begin to pop. (About 5 minutes). Keep in the fridge until ready to
use.
My
sister sometimes adds in 1/2 cup toasted walnuts, if you like nuts...
in your cranberry relish. (I didn´t mean to sound redundant, I
apologize, but one only need remember the most infamous,
shoot-coffee-out-your-nose, Thanksgiving typo on Lucianne...the
oh-so-famous Whore Squirrel...
Thank
you vulcanrider.....
Reply
26 - Posted by: daisymay, 11/25/2015 11:04:56 AM (No. 10543310)
Happy
Thanksgiving to all my Ldotter friends. We´ve been here for years
and years and may have our disagreements from time to time, but we
will survive them and still come out on the other side as friends.
#10,Congrats
on your re-marriage. I wish you a lifetime of happiness!
As
for the Whore Squirrel recipe...that´s not exactly how I remember
that whole story!
Reply
27 - Posted by: Hazymac, 11/25/2015 11:09:24 AM (No. 10543317)
Instant
Spiced Tea recipe
2
cups Tang / 1 1/2 cups sugar (or Splenda equivalent) / 3/4 cup
instant tea / 2 packages instant lemonade mix
1
tsp ground cloves / 1 tsp ground cinnamon / 1 tsp allspice / 1 tsp
coriander / 1 tsp cardamom
1
tsp ground ginger / 1 tsp ground nutmeg
Mix
ingredients well then add to hot water, to taste. It´s especially
good when it´s cold outside.
Reply
28 - Posted by: Me_Opinionated_Nah, 11/25/2015 11:17:24 AM (No.
10543324)
Just
as the sound of the first jingle bell I hear tells me it’s
Christmas, I know it’s Thanksgiving when I hear that unmistakable
sound of the first cylinder of jellied cranberry sauce as it uniquely
slithers its way out of the can.
Again
this year, I’m going back to the Kids’ Table where it’s always
more fun.
Reply
29 - Posted by: Duchess, 11/25/2015 11:25:15 AM (No. 10543332)
My
Canadian friends made this whole menu.It was fantastic. The pork loin
paired with the side dish of bread pudding was great.
I2C
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