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    You are in: Home / Community Forums / Recipe Requests - General / Starting to think about Thanksgiving
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    Starting to think about Thanksgiving

    Go to page 1, 2  Next Page >>
    Halloweenfairy85
    Sat Oct 27, 2012 5:32 pm
    Food.com Groupie
    So I am curious..As October comes to an end am I the only one who is starting to think about what your going to make for thanksgiving? It is just my boyfriend and I this year,but I still want to make a decent meal and we will eat left overs through out the week..I'm interested in trying new things this year so I was wondering what you guys are thinking about making...And even what recipes you have tried and flopped..Always appreciate those!
    duonyte
    Sat Oct 27, 2012 5:57 pm
    Forum Host
    If you hover your cursor over the Holidays tab above you'll see a link for Thanksgiving in the left hand column - lots of great ideas and suggestions from there.
    duonyte
    Sat Oct 27, 2012 5:58 pm
    Forum Host
    I myself am still in the undecided category. If we go to family, then I'll likely just bring a side. If it's just us at home, I will likely make a duck rather than a turkey. So, still very undecided......
    Zeldaz
    Sat Oct 27, 2012 8:54 pm
    Food.com Groupie
    Just four of us, we two and our niece and friend, but we have a 12-pound free-range turkey grown for us in a local pecan orchard, thinking of Roasted Butternut Squash, Red Grapes and Sage, Brussels sprouts (with toasted pecans?), hominy and green chile gratin, and Persimmon and Cranberry Pie.
    pinky kookie
    Sat Oct 27, 2012 9:28 pm
    Food.com Groupie

    Sometimes we don't want to have the whole turkey for 4 to 5 persons, so I have made just the turkey breast and freeze some leftovers to use them in soups, small casseroles with vegetables, salads with vegetables, or in sandwiches.

    I have served the roasted turkey breast in slices with gravy, sausage and apple stuffing, asparagus soup, side dishes like cranberry and pineapple sauce, checkerboard potatoes and creamed spinach; or corn pudding and glazed carrots, or green beans and mac & cheese. And for dessert a delicious pumpkin roll or a carrot-pineapple cake.

    And here is this Topic Thread to find some good ideas, too:

    THANKSGIVING MENU - WHAT IS YOURS? - 5 pages
    Shawn C - 04 Nov 2003 11:50 - Food.com Groupie
    http://www.food.com/bb/viewtopic.zsp?t=50913
    SarasotaCook
    Sun Oct 28, 2012 7:41 am
    Food.com Groupie
    Just me for turkey day; but usually I invite a couple of guys I play poker with over later in the week; as both of them work Thanksgiving usually. But, even though it is just me, I make a big dinner and enjoy leftovers for most of the week in one way or another. I also take some to my neighbor as well.

    My thanksgiving dinner is traditional and rarely changes.

    Turkey, ham, stuffing, cranberry sauce, mashed spuds, gravy, pumpkin pie, but I will make pumpkin tart for me, green bean casserole, and waldorf salad.

    I know it is just me, but I still love our families traditional Thanksgiving. I guess it reminds me of my parents and grandparents and all the dinners we ate together.

    I eat turkeys year round, but usually don't have the whole spread like thanksgiving.
    Chicagoland Chef du Jour
    Sun Oct 28, 2012 8:59 am
    Food.com Groupie
    We will likely be serving 8-9 people.
    Our meal stays the same but I may switch up some of the sides.
    I'll have to start perusing recipes this week to get some ideas.

    Even though it's just the two of you, I would do a small stuffed turkey.
    I am not a fan of turkey breasts & dressing baked separately cuz I need my stuffing.

    Here's a couple must haves, for us.

    Zeldaz mentions the squash, red grapes & sage..... we love that dish. It's on the top of my "sides" list.

    The turkey recipe my husband makes, it delish but hugely labor intensive. That is why he makes it and not me.
    Morton Thompson Turkey

    Holiday Pomegranate, Pear, and Grape Salad With Candied Pecans

    If you're gonna make pumpkin pie, this is the best EVER! icon_arrow.gif Opal's Pumpkin Pie

    I'll figure out the rest, later.
    Chicagoland Chef du Jour
    Sun Oct 28, 2012 9:01 am
    Food.com Groupie
    pinky kookie wrote:

    Sometimes we don't want to have the whole turkey for 4 to 5 persons, so I have made just the turkey breast and freeze some leftovers to use them in soups, small casseroles with vegetables, salads with vegetables, or in sandwiches.

    I have served the roasted turkey breast in slices with gravy, sausage and apple stuffing, asparagus soup, side dishes like cranberry and pineapple sauce, checkerboard potatoes and creamed spinach; or corn pudding and glazed carrots, or green beans and mac & cheese. And for dessert a delicious pumpkin roll or a carrot-pineapple cake.

    And here is this Topic Thread to find some good ideas, too:

    THANKSGIVING MENU - WHAT IS YOURS? - 5 pages
    Shawn C - 04 Nov 2003 11:50 - Food.com Groupie
    http://www.food.com/bb/viewtopic.zsp?t=50913




    I'm curious, what are checkerboard potatoes, Pinkie?
    White with sweet potatoes?
    Halloweenfairy85
    Sun Oct 28, 2012 2:46 pm
    Food.com Groupie
    Well my boyfriend's company gives all its employees a free turkey for ThanksGiving...I think I may just cook it and freeze the rest,or make some soup..
    pinky kookie
    Sun Oct 28, 2012 5:37 pm
    Food.com Groupie
    Sorry, double posting... icon_rolleyes.gif


    Last edited by pinky kookie on Sun Oct 28, 2012 5:50 pm, edited 1 time in total
    pinky kookie
    Sun Oct 28, 2012 5:48 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    I'm curious, what are checkerboard potatoes, Pinkie?
    White with sweet potatoes?

    Hi Chef,
    We love this side dish with white and sweet potatoes combined in a colored patchwork or checkerboard pattern that not only looks pretty but taste wonderful. It goes well with corn bread, another favorite.

    I have also add 2 tablespoons of sour cream and salt to white mashed potatoes, and 2 tablespoons of orange juice, 1 teaspoon brown sugar and some finely chopped pecans to mashed yams or sweet potatoes for more flavor, and omit black pepper. Just keep it simple or add the seasonings you like to your own taste, too.

    PATCHWORK POTATOES - RECIPE FROM MR. FOOD -
    http://www.mrfood.com/Potatoes-Rice/Patchwork-Potatoes



    "With this pretty patchwork side dish, everybody gets their favorite potatoes: dill mashed potatoes or mashed sweet potatoes. Yep, Patchwork Potatoes is a sure crowd-pleaser!".

    Serves: 9 - Cooking Time: 45 min
    What You'll Need:
    4 cups warm mashed potatoes
    4 tablespoons (1/2 stick) butter, melted, divided
    1 teaspoon chopped fresh dill
    1/4 teaspoon black pepper
    2 (29-ounce) cans yams or sweet potatoes, drained
    Grated peel of 1 lemon - (or orange peel)

    What To Do:
    Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. In a medium bowl, combine mashed potatoes, 2 tablespoons melted butter, the dill, and pepper; mix well and set aside. In another medium bowl, mash yams then add lemon peel and remaining 2 tablespoons melted butter; mix well.

    Spoon five equal-sized scoops yam mixture into prepared baking dish, placing one scoop in each corner and one scoop in center. Using a spoon, shape each scoop into a square.Place mashed potato mixture in the four empty squares, dividing mixture equally. Pat down evenly to fill any gaps, forming a checkerboard pattern. Bake 45 to 50 minutes, or until heated through.
    Chicagoland Chef du Jour
    Sun Oct 28, 2012 7:49 pm
    Food.com Groupie
    WOW, this is super COOL!

    I have a brownie pan that does this! I wonder if it would work.
    pinky kookie
    Sun Oct 28, 2012 11:15 pm
    Food.com Groupie

    Yes Chef, of course you can try it to see if it works but I think your good idea of making the patchwork potatoes in that 8-inch square baking pan with divisions to cut perfect brownie squares, will work well to form the checkerboard pattern with the mashed potato and yam squares, removing the divisions carefully after baked, right?.

    I have seen that new brownie pan at the stores, so thanks to your idea, I would like to try it for this favorite recipe in Thanksgiving.
    *Parsley*
    Tue Oct 30, 2012 5:30 pm
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    WOW, this is super COOL!

    I have a brownie pan that does this! I wonder if it would work.



    I have that brownie pan, too and yes, I am going to make those potatoes as well!
    Jasmine.
    Tue Nov 06, 2012 10:41 am
    Food.com Groupie
    Zeldaz wrote:
    Just four of us, we two and our niece and friend, but we have a 12-pound free-range turkey grown for us in a local pecan orchard, thinking of Roasted Butternut Squash, Red Grapes and Sage, Brussels sprouts (with toasted pecans?), hominy and green chile gratin, and Persimmon and Cranberry Pie.


    Wow, you had a turkey grown for you? I never knew that was possible. Sounds like I should come over for Thanksgiving at your house. icon_wink.gif
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