What dish can i bring for Thanksgiving dinner that will knock my family's socks off??

Question

recipes??????

Answer 1

I would hate to eat at Irina C's house ANY Time! Everything packaged, canned or frozen... UGH.

You asked for a dish you could bring that will knock your family's socks off. Here's a recipe from my cookbook that I always make at Thanksgiving. It's a vegetable that doesn't sound like it would be tasty, but believe me, everyone at the table wants seconds and thirds. Anyway, here it is.

Recipe Number 135
Mashed Rutabagas
I only make this dish a few times during the year, usually around the Thanksgiving and Christmas holidays. No matter how much I make, there never seems to be enough. My family and guests gobble it all up. The recipe below is about half of what I usually make. Rutabagas are always waxed when you find them in the produce section, so here’s a tip. The easiest way to peel a large rutabaga is to first cut it into smaller sections and peel the skin from each section. It’s usually about one eighth of an inch thick and peels away easily.

Ingredients:

3 or 4 rutabagas, peeled and cut into 1 inch cubes
salted cold water
salt and pepper to taste
8 ounces unsalted butter
1 pint heavy cream

Preparation:

Add the rutabagas to boiling salted water and cook until very tender. When done, drain and put them in a mixing bowl. Begin mashing with a hand masher, adding pieces of the butter until a crude mash is obtained. Using an electric mixer, continue to whip the rutabagas, add the cream, salt and pepper to taste, until it is smooth (like mashed potatoes).

Answer 2

Butternut Squash & Potato Gratin with Walnut Crust
Serving Size : 9

To vary this gratin, add tomatoes, caramelized onions, or other vegetables. It's wise to put a sheet of foil on the bottom rack of the oven to catch any cream that bubbles over.

1 butternut squash (about 2 lb.), peeled
2 Idaho potatoes (about 1-1/4 lb. total), peeled
Salt and freshly ground black pepper
6 Tbs. grated Parmesan cheese
1 cup heavy cream
1/2 cup finely chopped walnuts
1/2 cup fresh breadcrumbs combined with 2 Tbs. melted butter

For a gratin, alternate layers of squash and potato, drizzling cream and sprinkling Parmesan in between. Press gently on the completed layers to distribute the cream evenly.

Heat the oven to 350°F. Grease an 8x8-inch (2-qt.) glass or ceramic baking dish. Cut the squash in half lengthwise and scrape out the seeds and fibers. Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one). Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream.

Cover with a layer of potato slices, season with salt, pepper, cheese, and cream. Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash.) Press down lightly to distribute the cream and compact the layers. The last layer of squash should be just sitting in the cream, but not covered by it.

Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour and 10 min. Finish cooking the gratin uncovered to brown the breadcrumb-walnut topping.

Combine walnuts and buttered breadcrumbs. Remove gratin from the oven, sprinkle with breadcrumb-nut mixture, and bake until top is lightly browned, 5-10 min. Let sit in a warm place for 20 min. before serving so that liquids will set and tighten the gratin. Cut into 9 squares and serve.

http://www.taunton.com/finecooking/recipes/butternut_squash_potato_gratin.aspx

Answer 3

Orange-Spiced Sweet Potato Casserole

This recipe uses less sugar and margarine than
a traditional sweet potato casserole.

Details
Cooking Method: Bake
Prep Time: 20 min
Cooking Time: null
Makes: 12 servings, 1/2 cup each

Ingredients
5 large sweet potatoes, (about 4 pounds )
1 teaspoon grated orange peel
1/3 cup fresh orange juice
2 tablespoons margarine
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup chopped pecans
2 tablespoons all-purpose flour
1 tablespoon light brown sugar
1 tablespoon margarine, melted

Directions
1. Preheat oven to 400°F.
2. Wash and dry potatoes. Pierce potatoes in several places with a fork. Bake potatoes 1 hour or until
tender. Cool. Peel potatoes, place in large bowl, and mash.
3. Stir in orange peel, orange juice, 2 tablespoons margarine, 2 tablespoons brown sugar, cinnamon,
cumin, and salt; mix well. Spoon into lightly greased 10x6-inch baking dish.
4. Combine pecans, flour, 1 tablespoon brown sugaar, and 1 tablespoon margarine; mix well. Sprinkle
evenly over potatoes.
5. Bake 30 to 35 minutes or until hot. Let stand 5 minutes

Answer 4

I like bringing deviled eggs (there are NEVER any leftover)

I usually make at least a dozen(and sometimes two)

(Use two seperate pots for 2 dozen eggs. I have tried to cook them all in the same pot and it did not work very well.....)

take 1 dozen room temp eggs and put them in a pot and put cool water (just enough to cover all the eggs) & some salt in the pot. Turn the stove to med/high and heat to a rolling boil. Then turn off stove and put a lit on the pot and let sit for 5-10 minutes. The eggs should be a little "floaty".

Then to cool them off I stick the pot under cool running water for a few minutes. Then you can start peeling the eggs. (If your having trouble getting the shells off dipping them under running water while peeling them can help sometimes.)

After they are peeled cut them in half and seperate the yellows in another bowl.

To make the yellow mixture I just put some Mayo, Mustard with the yellows and beat until smooth-ish. Then I fold in some pickle relish and salt/pepper. There aren't any exact measurments just to your taste.

To fill the eggs I use a cookie press or icing bag. To garnish I put a tap or two of papricka on top of each egg. It makes them look colorful. You could also put a little parsley sprigs on them.

Answer 5

I have a Khalua cake recipe that people go nuts for.
I'll write it in later (like in an hour or so). I have to go now.

choc. cake
2 pkgs instant choc. pudding
2 12oz containers cool whip
8 or 9 Heath bars (crushed)
1 - 1 1/2 cups Kahlua

1 choc. cake, w/ pudding in mix. - baked in 13x9 , when cool, poke holes in it with fork. pour Kahlua over cake and refrigerate overnight.
Crush Heath bars, to breadcrumb size
make pudding
In large bowl (pref. see thru) :
crumble 1/3 cake, top with 1/3 pudding, 1/3 cool whip, 1/3 Heath crumbs.
Repeat 2x cake, pudding, cool whip, Heath
Refrigerate 3-4 hrs.
Just scoop into bowls with a big spoon.

It is soooooo good!

Answer 6

occasion Potatos relies upon on how enormous of a dish you choose. on account which you stated your mom and dad, and likewise you, i pass to easily pass with 3 ladies and men human beings. 5 potatoes bitter cream a million Onion eco-friendly onion A field of Cornflakes a million. activate oven to 350 tiers 2. Peel the potatoes, sparkling them, then cube them 3. placed diced potatoes in mixing bowl, then upload 3 spoons of bitter cream [or till the bitter cream covers each and every of the potatoes] 4. upload a million/2 a diced onion [you may ascertain the quantity of onion, in case you like onion placed the completed onion in] into the mixing bowl 5. cube the golf eco-friendly onion into slices, upload a million/2 of to the mixture 6. mixture would desire to be like a variety [yet nevertheless chunky from the potatoes, if its no longer a variety and greater like a team of aspects prepare, upload greater bitter cream and combine] pour mixture right into a tumbler/ceramic pan to bake. 7. while mixture is in the pan, sprinkle [plenty] of cornflakes on top [the cornflakes act as a crunchy good--delicious topping!] 8. Bake in oven for 40 5 minutes [or till completely cooked, you would comprehend while mixture is crisp on the outdoors and heat on the interior.] 9. Stick a fork in the middle [to envision] and take a glance at a potato, if its cooked, you're executed! wish that enables! P.S. Me and my kin chefs this each and every Thanksgiving and that's continuously effectual!

Answer 7

How about a banana split cake? or an ice cream pie?
Bananna split cake- bake box of duncan heins white cake in a 9x11 pan. cover the bakes cake with a layer of drained crushed pineapple, top the pineapple with fresh bananas, now top the cake and fruit with a generous coat of cool whip. Lastly cover the cake with rows of marachino cherries. Serve Eat and enjoy
Yum!!!

Ice cream pie- Ingredients: 1 graham cracker crust, 1 3oz box of jello, 1 1/2 gal of vanilla ice cream, Vanilla french vanilla is a no no.1 20 oz can of fruit and I tub of cool whip. some thing that will compliment the jello flavor you have chosen. To do: open or make your graham cracker crust. Make 1 box of fruit flavored jello while the jello is jello in your saucepan blend in 16 oz of vanila ice creme. Once the jello and ice creme is blended together add in 1 20 oz can of drained fruit and blend that in.
Once it all mixed together pour the contents into the graham cracker crust place into the refridge. When it is jello LOL cover with cool whip and mark the pie in case you are doing diff flavored pie. Jello fruit combos I have used include raspberry or cherry jello with fruit cocktail. Lime jello with crushed pineapple, orange jello with mandarin oranges, peach jello with peaches
To make a low fat version substitute a cup of blended fruited yugurt for the ice cream. Chill in the refridge and top with coolwhip. Smile serve and enjoy. PS make sure you get a slice for yourself. Bon Appetite. LOL

Answer 8

My family is always very happy with a homemade cheesecake (the kind you make from cream cheese and bake, not the fluffy stuff you get from a box).

Answer 9

I just found this and it's a great alternative to straight turkey.... In the ingredients, it says one picked-over turkey, but I would just buy a breast, bake it, and use that....

INGREDIENTS
1 picked over turkey carcass
12 cups water
1 1/2 cups chopped celery
5 carrots
1 onion, quartered
2 teaspoons salt
3/4 teaspoon dried thyme
1 cube chicken bouillon
1 bay leaf
6 tablespoons all-purpose flour
1/2 cup milk
1 small rutabaga, cubed
1/2 teaspoon ground black pepper
1 1/2 pounds cooked turkey, cubed
1/2 cup chopped parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted

DIRECTIONS
1. Combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. Bring to boiling. Lower heat, and cover. Simmer for 1 1/2 hours. Strain stock, and discard solids. Skim off fat using ladle or fat separator. Pick meat off bones when cooled. Reserve meat.

2. Combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. Shake to combine. Pour stock into pot. Bring to simmering. Strain flour mixture through sieve into stock, stirring.
Slice remaining 3 carrots. Add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. Simmer 20 minutes, or until vegetables are tender.

3. While the soup is simmering, prepare the dumplings. Combine parsley and bread in processor; whirl until medium size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended.

4. Drop mounded tablespoons of dumpling mixture into simmering soup. Place cover on pot. Cook for 12 minutes, or until dumplings are dry in center. Add turkey meat; cook 3 minutes, or until heated through.

Another thing that I would suggest are home-made cheesey mashed potatoes. Take half a bag of Idaho potatoes, wash them and peel the skins off of them. Keep a little skin on though (some people like the skin). Cut the taters up into small squares (probably 1"x1") and put them into a pot of boiling water. Let the potatoes cook for about twenty to thirty minutes. Drain the water from the potatoes, and add in about a cup of milk at two cups of your favorite cheese (I always use cheddar and Swiss cheeses). You can add more millk to make them creamier. I always add parsley flakes, pepper, a touch of salt, and a dallop of sour cream to the mix. This adds to the flavor. mix it altogether, and viola! Easy, cheesy, and delicious!

Good luck!

Answer 10

You could do green beans with bacon, onion(fry bacon pieces ( drain the grease first)then add onion to green beans and let simmer for about an hour) or a green bean casserole. Squash casserole is good too. Web search: food recipes for ideas.