what's a good dish?

Question

what's a good dish to bring to thanksgiving dinner

Answer 1

Sweet Potatoe Pie

2 sweet potatoes, about 10 ounces each
1 3/4 cups fine graham cracker crumbs (about 15)

1/4 cup dark brown sugar
8tbs unsalted butter (1 stick melted)

2 large eggs
1/2 cup +1 tbs dark brown sugar
1/2 cup heavy cream
3 tbs all purpose flour
1tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 teaspoon vanilla extract

preheat oven to 350

wrap the sweet potatoes tightly in 2 layers of foil and roast them in the oven until very soft, about 1 hr 20 minutes...remove and allow to cool

In a bowl, stir the graham crackers crumbs and sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. press firmly and evenly on the bottom and sides of a 9 inch pie plate to create a crust, being sure there are no cracks. Bake for 10 minutes.

Unwrap the potatoes and peel them, put the flesh in a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg and vanilla and whip until very smooth. Pour filling in to partially baked crust, Sprinkle about 1 tbs sugar over top and bak in the center of the over until set...about 40 minutes

All to cool, serve at room temp!

Answer 2

Scalloped Oysters have always been a hit for me, elegant, something unusual, but easy to prepare.

you will need:

1 pint of heavy cream

1 stick of butter (don't cheat yourself with margarine, this is a once a year thing use the real stuff)

1 teaspoon of salt

1/2 teaspoon of fresh ground pepper

1/2 loaf of day old bread (french or sourdough are best) remove crust and tear bread into small pieces.

1 pint of oysters chopped & drained (reserve liquid)

put bread, oysters, salt and papper into an oven safe baking dish and toss.

In a medium sauce pan put reserved oyster liquor, 1 pint of heavy cream and one stick of butter heat to a scalled ( just below a boil, small bubbles aound outside of pan)

pour liquid over the bread and oyster mixture and bake for 45 minutes in a 350 degree oven.

Answer 3

Broccoli and Cauliflower Au Gratin Recipe
courtesy "Prime Time Emeril", by Emeril Lagasse, William Morrow Publishers, 2001
Show: Emeril Live
Episode: America's Dairy Farmers

1 stick plus 2 teaspoons unsalted butter
3 pounds cauliflower, trimmed and cut into large florets
1 1/2 pounds broccoli, trimmed and cut into large florets
2 teaspoons salt, plus more as needed
1/2 cup all-purpose flour
6 cups whole milk
1/4 teaspoon cayenne
8 ounces grated cheddar cheese, about 3 cups
1 cup fine dry bread crumbs
2 teaspoons Essence, recipe follows
1/4 cup extra-virgin olive oil

Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish with 2 teaspoons of butter and set aside.
Bring a pot of salted water to a boil. Add the cauliflower and cook until tender but still firm, 8 to 10 minutes. Transfer with a slotted spoon to a colander, rinse under cold running water, and drain well.

Return the water to a boil, add the broccoli and cook until tender but still firm, about 5 minutes. Drain in a colander, refresh under cold running water, and drain again.

Place the cauliflower in the prepared pan and top with the broccoli.

In a medium heavy saucepan, melt the remaining stick of butter over medium heat. Stir in the flour, whisking constantly over medium heat until thickened into a blond roux, about 4 minutes. Add the remaining 2 teaspoons salt and the cayenne, stir, and gradually add the cold milk, whisking constantly until the mixture thickens, about 4 minutes. Bring to a simmer and add the cheese, whisking constantly until the cheese is melted. Remove from the heat.

Pour the cheese sauce over the vegetables, gently rapping the casserole dish on the counter top to dispel air bubbles.

In a bowl, mix together the bread crumbs, oil, and Essence and evenly distribute over the top of the vegetables. Bake until golden brown, about 30 minutes. Serve hot.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Answer 4

In our Southern family, it's got to be chicken and hot broth dumplings. Here's the easiest, best recipe....it makes a BIG pot full. (I take two days to do this). It's very simple.
Boil chicken pieces, about 8 thighs is our choice...in a big pot of water seasoned with 3 chicken bouillon cubes, black pepper, minced onion, salt, and a bit of celery seed and garlic powder. When chicken is tender, remove from pan and when cooled a bit, remove from bones, discard fat, and cut meat into bite sized pieces. Cover and refrigerate. Put broth in refrigerator so you can skim fat off when it gets cold.
Next day, bring broth to a boil. You need plenty so add water or chicken stock if necessary.
In a large bowl, put 5 cups self rising flour (can use plain) and mix in 2 cups very hot broth. Stir till well mixed. Divide into 5 pieces. One at a time roll dough thin on floured surface. I always roll each piece on a large piece of waxed paper well floured.. When all the dough is rolled out, cut into strips 2 inches wide. Heat the broth to a rolling boil and tear strips into 2 inch pieces and drop into broth. Keep broth boiling and stir occasionally to separate dumplings. Reduce heat and cook till dumplings are done, about 20-25 minutes. Stir occasionally from bottom so dumplings don't stick. Return chicken pieces to pot and adjust seasonings.

Answer 5

A good dessert could be a pie or cheesecake ( pumpkin cheesecake is great) , Just an ordinary dish: maybe a fruit salad or any salad.

Answer 6

Right now I'm waffling between a cranberry fluff or a pecan pie.

Answer 7

When you are really wanting to make the day---A PIE, there's always room for pie.....take something that isn't expected.

Answer 8

A big, empty one.