Thursday, November 21, 2013

Thanksgiving Recipes

I made a pinterest page with the links if this helps.

Otherwise, here are the links to the recipes that I will be using:

Alton Brown's Brined Turkey & Gravy:

America's Test Kitchen Brussels sprouts (I am adding slices of red onion):

Martha Stewart's Classic Stuffing:
It's from her Martha Stewart Living book

Sweet Potatoes (just roasted)
1. Peel sweet potatoes.  Cut into bite sized pieces
2.  Toss in olive oil, salt and pepper.  Roast until done.  35 to 40 minutes.  Temperature?   I'll get back to you.

Green Beans:
1. Blanch green beans after cleaned and ends removed.
 Cook in boiling salted water until crisp tender. Plunge into ice water to stop cooking and maintain green color.
2. Saute finely minced red onion (or shallot) in olive oil with a little salt until soft.  Throw in green beans and toss or stir until green beans are heated through.

Better Homes and Garden Overnight Refrigerator Rolls
This recipe has too much sugar.  I am going to reduce the amount when I make them.

Sunset Magazines Overnight Soft Herb Rolls:
I use 1 1/2 tsp. kosher salt.  I use 1 3/4 cup white all purpose flour and 1 3/4 cup whole wheat flour

Better Homes and Garden Best Pumpkin Pie:
I reduce sugar to 1/4 cup.  As for the spices, 1 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/4 tsp. ground cloves.  I don't make the caramel pecan topper, but it sounds good.

Apple Pie: I make a huge 12 inch pie per my husband's request.  
Modified from 2 recipes:

Pastry dough:
Martha Stewart's Pate Brisee
I use kosher salt as that is what the recipe states in my Martha Stewart's Living Cookbook.

Apple Pie Filling: From my husband's Mom's cookbook
9 Granny smith apples
1/3 cup sugar
Juice of 3 lemons
1 tsp. cinnamon
1/2 tsp. nutmeg
1/3 c. flour

Cover top with foil and then remove to allow brown for last 30 minutes.
Bake at 425 F for 1 1/2 hours or until the filling is bubbling.  

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