Need good Thanksgiving recipes please tell me your favorite dishes and give recipes?

Question

I am cooking Thanksgiving dinner and I would like some new ideas.

Answer 1

Well,this is my favourite recipe for deserts.it's called:
CRÈME BRULEE

INGREDIENTS:

Serves 4
500 ml Cream
4 Egg yolks
1 Whole egg
75 gms Sugar
Vanilla essence a few drops
6 tbsps Brown sugar

METHOD:

Heat cream in a pan till it reaches the boiling point. Set aside to cool. Place egg yolks and whole egg in a bowl, add sugar and mix. Cook over a double boiler till the sugar gets dissolved, taking care that the eggs do not get scrambled. Add egg mixture to the cream and mix well. Preheat oven to 180°C.Add vanilla essence to the cream mixture. Mix well. Strain the entire mixture into another bowl. Pour the cream mixture into six ramekin moulds. Take a tray, pour some water in it. Place the moulds in this water bath and place the tray in the preheated oven. Bake at 180°C for twenty to twenty-five minutes. Remove from oven. Take the moulds out of the water bath and let them cool down to room temperature. Chill in the refrigerator. Just before serving sprinkle a tablespoon of brown sugar over the set custard in each of the moulds and brulee it with a torch. Serve immediately.

hope u like it...it has always been my favourite and I make it always whatever the occasion is.

HAPPY THANKSGIVING DAY!!!

Answer 2

I've made this for the last 10 yrs and never once had leftovers with it.

Cranberry Mousse

20 ounces crushed pineapple
1 cup water
6 ounces cranberry gelatin
16 ounces whole cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon nutmeg
8 ounces sour cream
1/2 cup chopped pecans

Drain the pineapple, reserving the liquid. Add the liquid and water to the gelatin in saucepan and stir. Boil until the gelatin dissolves; remove from the heat.

Pour the gelatin into a large Pyrex serving bowl. Blend in the cranberry sauce, lemon juice, grated peel and nutmeg. Chill until the mixture thickens slightly, then blend in the sour cream. Fold in the pineapple and pecans. Chill until firm, about two to four hours, or overnight.

Answer 3

My favorite dish is collard greens....
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste

Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.

Answer 4

Why don't you tell us what you have already? Are you doing the traditional stuffing, taters and gravy, sweet potatoes and green bean casserole, corn, biscuits, etc...??? That is what we have with a couple of other salads thrown in. There is a great pretzel salad made with a crust of pretzels and sugar/butter than a layer of strawberry jello with a cream cheese/whipped topping layer on top and you can add frozen strawberries to the jello, if you like.

Try allrecipes.com It is a wonderful site where people who have tried the recipes than actually give a review and tell you what works, etc..... lots of recipes too!

Answer 5

This is a pretty vegetable dish for a large dinner. Get a large head of cauliflower, slivered almonds and your favorite cheese sauce.
Cook the cauliflower in a large pan and drain well. Place almond slivers all over the cauliflower. Pour your cheese sauce over it and serve in a round dish. For color you can sprinkle paprika over it at the last minute.

Answer 6

SWISS ONION-ZUCCHINI BAKE

1 lg. sweet onion
3 c. thinly sliced zucchini
2 eggs, beaten
1/4 c. butter
1/4 c. milk
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1 c. grated Swiss cheese

Wash and scrub zucchini as it has a lot of sand in its skin

Peel and thinly slice onion, separate into rings, saute onion and zucchini in butter until tender. Place in shallow 1 1/2 quart baking dish. Combine eggs, milk, salt, pepper, mustard and half of cheese. Pour over vegetables. Sprinkle with remaining cheese. Bake at 375 degrees for 20 minutes or until firm.

Answer 7

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are bitter. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

how about sweet potato pie yum off of verybestbaking.com
broccoli cassarole off of kraftfoods.com
stove top stuffing add golden raisins and apples to give it a quick or add cranberries dried ones