Thanksgiving Menus and Recipes HERE!

Kobi · 11-17-2010, 10:37 PM

Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked?

Was only one place here that made an excellent one but it closed.

dixie · 11-17-2010, 10:49 PM

I'll probably leave out a few things on here, cause we have so much stuff I forget...lol

~traditional oven baked turkey breast
~deep-fried turkey breast
~honey baked ham
~green beans
~green bean casserole
~sweet potatoes
~mashed potatoes w/your choice of white or brown gravy
~velveeta shells n'cheese
~whole kernel corn
~creamed sweet corn
~dressing
~cranberry sauce
~peas
~carrots
~broccoli casserole
~spicy cajun coleslaw
~regular coleslaw
~homemade yeast rolls w/honey butter
~brown n' serve dinner rolls
~fudge marble cake w/chocolate icing
~red velvet cake
~chocolate pie
~egg custard pie
~pumpkin pecan pie
~Italian cream cake

I know there's more (because so far I've spent over $200 on this one meal) but I can't remember offhand.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pumpkin Pecan Pie

•3 eggs, divided
•1 cup canned solid pack pumpkin
•1 cup sugar, divided
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•1/8 teaspoon ground cloves
•dash salt
•2/3 cup light or dark corn syrup
•2 tablespoons melted butter
•1 teaspoon vanilla
•1 cup coarsely chopped pecans
•1 prepared deep dish pie crust*

Preparation:
Preheat oven to 350°.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Jess · 11-18-2010, 02:13 PM

Quote:

Originally Posted by Kobi

Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked?

Was only one place here that made an excellent one but it closed.

I do a butternut squash soup garnished with roasted marshmallow. It's simple, tasty and the marshmallow is always a hit ( especially if you are trying to get kids to try it). It could translate easily for pumpkin.

Cut squash in halves, roast with butter until tender enough to peel easily. Chop and place in pot with enough heavy cream to cover about 2 inches over squash. Cook slowly so as not to scorch cream or boil over. When squash has become very tender ( mashable), remove and process in blender a small amount at a time ( careful with lid, as hot liquids can blow top off.. I cover lid with a towel as I blend). Season to taste with your favorites, salt, nutmeg, clove, cinnamon or cardamom, a bit of brown sugar or honey). Should be a thick smooth texture when all blended.

Roast marshmallow and lay on top for a lil treat!

I am thinking of doing a chestnut- leek bread pudding in addition to the girls traditional stuffing. Depends on whether or not I can find a chestnut around here..LOL. Maybe some sweet potato timbales. That depends on whether or not I want to kill everyone before the holidays!

Bon appetite folks.. some great menus on here!

morningstar55 · 11-18-2010, 02:18 PM

Quote:

Originally Posted by Kobi

Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked?

Was only one place here that made an excellent one but it closed.

my mom has one for pumpkin soup....... its a recipe thats been handed down for generations on her mom's side of the family.
ill have to call her for the recipe or wait till i get home.... which will b monday sometime.

Spirit Dancer · 11-18-2010, 02:34 PM

[QUOTE=Kobi;230218][FONT="Comic Sans MS"][SIZE="2"][COLOR="Navy"][CENTER]Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked?

Was only one place here that made an excellent one but it closed.

Chiles and allspice give a punch of flavor to this creamy pumpkin soup. This soup gets a jump-start from canned pumpkin, but feel free to use freshly-cooked and pureed pumpkin. Cooked and pureed butternut or Hubbard squash may be substituted for the pumpkin. You may also cut back on the chiles to suit your tastes, but do use some. It makes a difference.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutesIngredients:
•1-1/2 teaspoons dried ground small red chiles such as Piquins
•1 large onion, chopped
•2 cloves garlic, chopped
•1 Tablespoon butter or margarine
•1 16 ounce can pumpkin puree
•4 cups chicken stock
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon ground allspice
•1/2 teaspoon sugar
•1 cup half-and-half or light cream
•1/4 cup dry sherry
•Grated nutmeg
Preparation:
Saute the onion and garlic in the butter until they are soft and transparent.

Add the pumpkin, stock, chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth.

Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.

This soup can be served either hot or cold

WolfyOne · 11-22-2010, 02:03 PM

You can make this a few days before the holiday
The creamed vegetables can be refrigerated for up to 3 days and
rewarmed over low heat. Stir in a little stock if the cream sauce is too thick.

Creamed Spinach and Parsnips

Ingredients
4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4-inch pieces
2 large shallots, thinly sliced
1 cup turkey stock or canned low-sodium broth
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 1/4 pounds baby spinach (20 cups)
2 tablespoons all-purpose flour
2 cups half-and-half or whole milk
1/2 teaspoon freshly grated nutmeg

Directions
In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

WolfyOne · 11-23-2010, 08:05 PM

I just stole this off one of my brother's FB walls
He used to be a baker when he lived in Michigan
We come from a family that owned bakeries when we were kids
So, I'm not sure where his recipe came from

Pumpkin Bread Recipe

Cream Cheese Filling:

8 ounce package (227 grams) cream cheese, room temperature

1/2 cup (100 grams) granulated white sugar

2 large eggs

1 1/2 tablespoons all purpose flour

Pumpkin Bread:

1 cup (110 grams) pecans or walnuts

3 1/2 cups (450 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

4 large eggs

2 cups (400 grams) granulated white sugar

1 cup (226 grams) unsalted butter, melted and cooled

1 - 15 ounce (425 grams) can pure pumpkin

1/2 cup (120 ml) water

1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans.

To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Cream Cheese Filling: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves.

11-17-2010, 10:37 PM	#1
Kobi Infamous Member How Do You Identify?: Biological female. Lesbian. Relationship Status: Happy Join Date: Feb 2010 Location: Hanging out in the Atlantic. Posts: 9,234 My Photo Gallery Thanks: 9,840 Thanked 34,613 Times in 7,637 Posts Rep Power: 21474860	Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked? Was only one place here that made an excellent one but it closed. __________________

11-18-2010, 02:34 PM	#5
Spirit Dancer Senior Member How Do You Identify?: Complex but Tender Preferred Pronoun?: ~Ma`am~ Relationship Status: Shotgun Rider Join Date: Nov 2009 Location: Following the red road Posts: 4,519 My Photo Gallery Thanks: 9,304 Thanked 12,905 Times in 3,466 Posts Rep Power: 21474857	Pumpkin Soup (great Flavor) [QUOTE=Kobi;230218][FONT="Comic Sans MS"][SIZE="2"][COLOR="Navy"][CENTER]Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked? Was only one place here that made an excellent one but it closed. Chiles and allspice give a punch of flavor to this creamy pumpkin soup. This soup gets a jump-start from canned pumpkin, but feel free to use freshly-cooked and pureed pumpkin. Cooked and pureed butternut or Hubbard squash may be substituted for the pumpkin. You may also cut back on the chiles to suit your tastes, but do use some. It makes a difference. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutesIngredients: •1-1/2 teaspoons dried ground small red chiles such as Piquins •1 large onion, chopped •2 cloves garlic, chopped •1 Tablespoon butter or margarine •1 16 ounce can pumpkin puree •4 cups chicken stock •1/2 teaspoon freshly ground black pepper •1/4 teaspoon ground allspice •1/2 teaspoon sugar •1 cup half-and-half or light cream •1/4 cup dry sherry •Grated nutmeg Preparation: Saute the onion and garlic in the butter until they are soft and transparent. Add the pumpkin, stock, chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth. Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve. This soup can be served either hot or cold __________________ “For it was not into my ear you whispered, but into my heart. It was not my lips you kissed, but my soul.” Judy Garland

11-22-2010, 02:03 PM	#6
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,391 Times in 4,138 Posts Rep Power: 21474859	You can make this a few days before the holiday The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick. Creamed Spinach and Parsnips Ingredients 4 tablespoons unsalted butter 2 tablespoons vegetable oil 2 pounds small parsnips, cut into 3/4-inch pieces 2 large shallots, thinly sliced 1 cup turkey stock or canned low-sodium broth 1 teaspoon chopped thyme Salt and freshly ground pepper 1 1/4 pounds baby spinach (20 cups) 2 tablespoons all-purpose flour 2 cups half-and-half or whole milk 1/2 teaspoon freshly grated nutmeg Directions In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve. __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

11-23-2010, 08:05 PM	#7
WolfyOne Magically Delicious How Do You Identify?: Gentle Butch Relationship Status: Single and content Join Date: Nov 2009 Location: Minnesota Posts: 6,558 My Photo Gallery Thanks: 22,052 Thanked 15,391 Times in 4,138 Posts Rep Power: 21474859	I just stole this off one of my brother's FB walls He used to be a baker when he lived in Michigan We come from a family that owned bakeries when we were kids So, I'm not sure where his recipe came from Pumpkin Bread Recipe Cream Cheese Filling: 8 ounce package (227 grams) cream cheese, room temperature 1/2 cup (100 grams) granulated white sugar 2 large eggs 1 1/2 tablespoons all purpose flour Pumpkin Bread: 1 cup (110 grams) pecans or walnuts 3 1/2 cups (450 grams) all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 4 large eggs 2 cups (400 grams) granulated white sugar 1 cup (226 grams) unsalted butter, melted and cooled 1 - 15 ounce (425 grams) can pure pumpkin 1/2 cup (120 ml) water 1 1/2 teaspoons pure vanilla extract Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Cream Cheese Filling: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts. Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough. Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use. Makes 2 loaves. __________________ Being deeply loved by someone gives you strength; loving someone deeply gives you courage --- Lao Tzo

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11-17-2010, 10:49 PM	#2
dixie Infamous Member How Do You Identify?: I usually just poke it with a stick. Preferred Pronoun?: Bitch Relationship Status: Intertwined deeply Join Date: Nov 2009 Location: We're all a little mad here. Posts: 6,627 My Photo Gallery Thanks: 10,972 Thanked 21,383 Times in 4,808 Posts Rep Power: 21474859	I'll probably leave out a few things on here, cause we have so much stuff I forget...lol ~traditional oven baked turkey breast ~deep-fried turkey breast ~honey baked ham ~green beans ~green bean casserole ~sweet potatoes ~mashed potatoes w/your choice of white or brown gravy ~velveeta shells n'cheese ~whole kernel corn ~creamed sweet corn ~dressing ~cranberry sauce ~peas ~carrots ~broccoli casserole ~spicy cajun coleslaw ~regular coleslaw ~homemade yeast rolls w/honey butter ~brown n' serve dinner rolls ~fudge marble cake w/chocolate icing ~red velvet cake ~chocolate pie ~egg custard pie ~pumpkin pecan pie ~Italian cream cake I know there's more (because so far I've spent over $200 on this one meal) but I can't remember offhand. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pumpkin Pecan Pie •3 eggs, divided •1 cup canned solid pack pumpkin •1 cup sugar, divided •1/2 teaspoon ground cinnamon •1/4 teaspoon ground ginger •1/8 teaspoon ground cloves •dash salt •2/3 cup light or dark corn syrup •2 tablespoons melted butter •1 teaspoon vanilla •1 cup coarsely chopped pecans •1 prepared deep dish pie crust* Preparation: Preheat oven to 350°. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.