Hosting Thanksgiving for the 1st time, what's your best dish? (1 Viewer)

[msudaisy26]

Love the Thanksgiving snobs in here. Make and eat what you like, it is a holiday and you should enjoy it. 

 

[SWC]

cranberries like this i take two bags of fresh cranberries then i boil them until they pop which is awesome because they actually pop then i drain them and put them back in the pot i boiled them in then you dump in two containers of rasberries and some cut up shredded oranges then you dump in a package of rasberry jello powder just dump it right in there and you mix it up do not add water or anything and then you chill that stuff in your refrigerator or a snow bank for a couple of hours and bam you got you some swc cranberry sauce now i hope that some of you will make it and tell me if you like it take that to the happy turkey day bank brothankos

Just made this, and put it in a dish to cool. Added some pineapple, because... hey, pineapple. Tastes like money in the bank, already, Brocahontas.

and the cranberries even came from ole ‘Sconny. Gonna enjoy a SWC addition to Turkey Day. Thanks, bromigo.

hey bromigo did this turn out well and did people like it because it is sort of the swc thing at thanksgiving that my family all likes and i hope that yours did to and hey just for the record if it did go ok and you start makin it every year just think in five years you know i got this recipe from some total wierdo on the internet who is way too in to brandy by looking glass and does not use punctuation or capitals and sometimes goes in to pirateese and calls people brohan like hes getting paid by brohan inc and if that makes you at least laugh once a year then bam my work is done here take that to the bank brochacho 

 

[Buddy Ball 2K3]

Sausage Stuffng

We take the fruit out. Add extra spicy sausage. Any stuffing recipe would work but adding the sausage makes it.

Totally forgot to thank you guys on these. Made the stuffing which was a HUGE hit. Also made @Jedi Knight mashed potatoes which everyone enjoyed but all said the same thing... MORE GOUDA!! 

 

[The General]

Totally forgot to thank you guys on these. Made the stuffing which was a HUGE hit. Also made @Jedi Knight mashed potatoes which everyone enjoyed but all said the same thing... MORE GOUDA!! 

Thumbs up. Glad it was a success!

 

[ProstheticRGK]

hey bromigo did this turn out well and did people like it because it is sort of the swc thing at thanksgiving that my family all likes and i hope that yours did to and hey just for the record if it did go ok and you start makin it every year just think in five years you know i got this recipe from some total wierdo on the internet who is way too in to brandy by looking glass and does not use punctuation or capitals and sometimes goes in to pirateese and calls people brohan like hes getting paid by brohan inc and if that makes you at least laugh once a year then bam my work is done here take that to the bank brochacho 

Everybody said “Crannies, you’re a fine dish. (You’re a fine dish)

What a welcome tradition you will be (such a fine dish)

Your sweet, tangy flavor tastes good in my tummy.”

it was a big hit Bro-cul Harum. They make the list of recurring turkey day favorites. Forever more known as GB Bromigo SWC’s Cranberry Taste Good Delight.

 

[General Malaise]

Smashed Potatoes with Gouda and Horseradish

Serves 6-8

3 pounds unpeeled red potatoes, cut into eighths
1 tablespoon kosher salt
3 tablespoons unsalted butter
1 cup whole or 2% milk
1/2 cup sour cream
2 cups shredded gouda (about 6 ounces)
1 !/2 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper, to taste

Place potatoes and salt in a large stock pot and cover with water. Bring to a boil and cook potatoes until very tender when pricked with a sharp knife. (This could be anywhere from 20-30 minutes depending on the size of the potatoes.) Drain and return to the pot.

In a medium saucepan, heat the butter and milk over medium heat until butter is melted and milk is warmed through. Stir the milk mixture into the (still hot) potatoes, followed by the gouda, sour cream and horseradish. Using a potato masher, smash the potatoes until thick and creamy, with a few small chunks of potatoes throughout. Season with kosher salt (2 1/2 teaspoons was the perfect amount for me) and lots of freshly ground pepper.

These were great.  Don't understand the complaints, mine turned out wonderful.  Used smoked gouda.  Fantastic!

 

[General Malaise]

Smashed Potatoes with Gouda and Horseradish

Serves 6-8

3 pounds unpeeled red potatoes, cut into eighths
1 tablespoon kosher salt
3 tablespoons unsalted butter
1 cup whole or 2% milk
1/2 cup sour cream
2 cups shredded gouda (about 6 ounces)
1 !/2 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper, to taste

Place potatoes and salt in a large stock pot and cover with water. Bring to a boil and cook potatoes until very tender when pricked with a sharp knife. (This could be anywhere from 20-30 minutes depending on the size of the potatoes.) Drain and return to the pot.

In a medium saucepan, heat the butter and milk over medium heat until butter is melted and milk is warmed through. Stir the milk mixture into the (still hot) potatoes, followed by the gouda, sour cream and horseradish. Using a potato masher, smash the potatoes until thick and creamy, with a few small chunks of potatoes throughout. Season with kosher salt (2 1/2 teaspoons was the perfect amount for me) and lots of freshly ground pepper.

Bumping this thread and this recipe in particular. 

 

[Jedi Knight]

Ok, time to add a couple more.

Zesty Carrots

1 lb. carrots, cut into 1/2" slices
2 T. Minced Onion
3/4 Cup Mayonnaise
1/2 tsp Worcesteshire
1 T. Prepared Horseradish (Not horseradish sauce)
1/4 cup water
1/4 tsp pepper
1/2 cup breadcrumbs (I like crushed Ritz crackers instead)
1/2 cup shredded sharp cheddar cheese

Cook carrots on stovetop of microwave until tender.  Place drained carrots in 1 quart baking dish.  In a small bowl, combine the next 6 ingredients.  Pour over cooked carrots.  Sprinkle breadcrumbs on top and bake at 350 deg. for 25 to 30 minutes.  Sprinkle with cheddar cheese and return to oven for 2-3 minutes or until cheese has melted.  Approx 6 servings.

These are the most requested carrots at Thanksgiving from our family.  They make a really good change from the sweet varieties I always see.  I'll post my Mac and Cheese next.

 

[Jedi Knight]

Million Dollar Mac and Cheese

1 pound cellentani pasta (may sub rigatoni, penne or macaroni)

4 tablespoons butter

1/4 cup all-purpose flour

3 cups milk

1 12 oz. can evaporated milk

1 tablespoon cornstarch

1 tablespoon Dijon mustard

2 tablespoons Worcestershire

1 tablespoon chicken bouillon ( I crush up 4 Chicken Bullion Cubes)

1 tsp EACH onion pwdr, garlic pwdr, dried parsley, salt

1/2 teaspoon pepper

1/4-1/2 teaspoon red pepper flakes (optional)

2 cups shredded smoked gouda

2 cups shredded sharp cheddar

6-8 slices provolone cheese

1 cup sour cream

1 cup freshly grated Parmesan cheese

Panko Topping (optional)

3/4 cup panko breadcrumbs

2 tablespoon butter

1 tablespoon extra virgin olive oil

Instructions

Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.

Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish. Set aside.

Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.

Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in shredded cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).

Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste).

Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese.

Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving.

Recipe Notes

***I DO NOT RECOMMEND ASSEMBLING THIS AHEAD OF TIME.  The pasta seeps up the sauce.  Instead, you can prepare the sauce and refrigerate separate from the pasta.  Cook the pasta, toss it in a touch of olive oil so it doesn't stick together, and refrigerate.  When ready to assemble, warm the sauce (you can do this in the microwave).  You might need to add a touch of milk to thin, then proceed as instructed.  This prep will make assembly come together quite quickly.

*You just need enough provolone to cover the 9x13 in a single layer. Typically 8 slices medium provolone or 6 large slices as pictured from Costco. Gouda slices would also be delicious.
***Feel free to swap cheeses for a combination of whatever you have on hand - Asiago, Gouda, smoked cheddar, Monterrey, etc - the possibilities are endless! You can also mix in bacon, ham, etc.
**I use crushed Bacon Ritz crackers instead of the panko topping.  It helps give a subtle bacon flavor to the dish.

Overall, this is my most requested side dish- not just at Thanksgiving, but for all events.  It's really like having pasta mixed with an awesome cheese fondue.

 

[Jedi Knight]

Another desert post.  This cake is easy to make and money for taste.  Brown Sugar Caramel Pound Cake

Ingredients:

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzle:

1 – 14 oz. can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:

 
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

 
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

Notes: There is a lot of batter with this.  Make sure you use a 12 cup bundt pan- or fill a 10 cup about 3/4 of the way and adjust the baking time down.  Start checking at the 55 minute mark.  You can use the remaining batter in loaf pans or mini bundts to make smaller cakes.  Another helpful trick is to coat the toffee chips in flour before adding to the batter.  It helps keep them in place through the baking process.  If you don't, the toffee will sink to the bottom and create sticking issues with the pan.