Thanksgiving Planning

Archive for the ‘thanksgiving dinner recipes’ Category

How to marinade a Cornish hen for a dinner recipe; tips, trick and more in this free online cooking video taught by an expert chef.

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:30

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it thanks.

How about a double-layer pumpkin pie?

1/2 brick cream cheese, softened
1 Tbsp milk
1 Tbsp sugar
1 small tub cool whip, thawed, divided
premade graham pie crust
1 cup milk
1 can pumpkin (15 oz)
2 small pkg vanilla pudding mix
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 cup chopped pecans

Mix cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk or mixer til well blended. Gentle stir in half the whipped topping and pecans, spread onto base of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat 2 min or until well blended. Spread over cream cheese layer.

Refridgerate 4 hrs or until set. Top with remaining whipped topping just before service. Store leftovers in fridge.

Cooking supplies and utensils to make a Cornish hen dinner recipe; tips, trick and more in this free online cooking video taught by an expert chef.

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:25

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Remember that the turkey is the hardest thing to prepare and will leave the biggest impression… so listen closely okay:

2 days before turkey day you need to place turkey in 5 gallon bucket and fill with water. Add Kosher salt (2 cups) and let sit for 12hrs. If it is cold where you live just add ice and put in the garage or something. Needs to be kept below 40 degrees.
This process is called brining, what it does is use osmosis to bring the flavor of the salt into the turkey and also add moisture, no way in the world you are going to have a dry turkey! Also… when cooking the turkey, cook it upside down that way the breast meat stays extremely moist. They will ask how did you do that!

How to make the marinade for a Cornish hen dinner recipe; tips, trick and more in this free online cooking video taught by an expert chef.

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:2:27

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I’m looking to add some good vegetarian dishes to my Thanksgiving dinner this year. Simple enough for me to find the ingredients at my local chain grocery store, but a little more than just basic. Any suggestions will be greatly appreciated! Thanks!
I will be roasting a turkey, but it would be great to have at least one substantial dish that was vegetarian – I dont want to just offer sides to my vegetarian family members, I want them to have a full meal. Thanks!

Thanks for realising vegetarians don’t want to be fobbed off with side dishes.

Have a look at these recipes; we don’t have Thanksgiving where I live, but I’ve made the creamy mushroom puff and the cashew nut roast with sage and onion stuffing at Christmas before and both were really tasty

http://www.veganfamily.co.uk/yule.html

I’m looking for some unique bread recipes to make with my Turkey feast. I have a bread machine and I also enjoy traditional recipes. Any suggestions would be great.
Thanks and Happy Thanksgiving!

Pumpkin cranberry bread is always a hit, and you can make it a couple days ahead.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20765,00.html

I’ve also baked this in a muffin pan for brunch Thanksgiving morning. Bake at same temp, but start testing for doneness after 15 min or so.

You could also make a compound butter by blending softened unsalted butter with some pumpkin pie spice.

How to tell when your Cornish hen is done cooking; tips, trick and more in this free online cooking video taught by an expert chef.

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:32

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How to cut a Cornish hen for a dinner recipe; tips, trick and more in this free online cooking video taught by an expert chef.

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:44

Read the rest of this entry »

I made an early Thanksgiving dinner last weekend because we had family come into town. I want to make a nice dinner on Thanksgiving but I am burnt out on the normal thanksgiving meal. So I was hoping to pick up some new recipes from my friends on Y/A. What is your favorite way to make the turkey, or what’s the best dessert? Do you have a favorite wine to go with dinner? I’ll take anything as long as it’s yummy. Nothing with nuts*allergy’s*:(
Thank you so much and Happy Thanksgiving!!!

This is a recipe for a pumpkin roll that I have been making for years! It is absolutely delicious….try it….you won’t be disappointed!

Granny Kat’s Pumpkin Roll

“This moist rolled-cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.”
————————————–…
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 55 Min

INGREDIENTS
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners’ sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners’ sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.