what are some easy and tasty Thanksgiving recipes?

Question

what are some recipes a 13 year old can do to make a thanksgiving dish

Answer 1

THANKSGIVING CRANBERRY RELISH

4 c. cranberries
2 oranges
1 1/2 c. sugar

Wash cranberries and oranges. Cut oranges into quarters and core. Put cranberries and oranges through a food processor or blender. Add sugar and mix well. This is best if made at least 2 days before Thanksgiving.

THANKSGIVING DAY SALAD

Make the day before. 1 (6 oz.) pkg. raspberry flavored gelatin 2 (10 oz.) pkgs. frozen, sliced strawberries, thawed 1 (16 oz.) can whole cranberry sauce 1/2 c. pecan pieces Lettuce leaves
Bring water to a boil in a saucepan over high heat. Pour over the gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the strawberries and cranberry sauce, stirring to break up the sauce. Stir in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate overnight. Before Thanksgiving dinner, unmold the salad on a large platter. (To help unmold the salad, run a knife around the edge of the mold. Dip the mold into warm water for a few seconds, being careful not to get water on the salad. Place serving platter over the top and turn over, holding both together.)

Surround with lettuce leaves. Refrigerate and prepare the topping.


SALAD TOPPING:

1 (3 oz.) pkg. cream cheese, softened
1 c. dairy sour cream
1/3 c. sugar
1 tbsp. fresh lemon juice

Combine cream cheese, sour cream, sugar, and lemon juice in a small bowl. Beat with an electric mixer until well blended. Spoon into a serving bowl and cover with plastic wrap. Refrigerate until ready to serve. (Makes 10 servings.)

Answer 2

This is a must at our Thanksgiving dinner... it's a really good side dish.

Sweet & Sour Red Cabbage


1 head red cabbage, coarsely shredded
1 medium sweet yellow onion, coarsely shredded
4 medium Jonathan apples, peeled and thinly sliced
¼ cup butter
1 cup red wine
¼ teaspoon ground cloves
½ cup light brown sugar
2 tablespoons apple cider vinegar
¼ cup butter or margarine, softened
1 tablespoon fresh lemon juice


Melt butter in a Dutch oven. Add apples and onions and sauté slightly. Add cabbage, wine, cloves and sugar. Cover and simmer for 45 minutes or till cabbage is tender. Whisk together vinegar, lemon juice and softened butter. Pour over cooked cabbage. Heat through and serve immediately.

Yield: 6 servings.

Answer 3

Corn Casserole: 2 cans reg corn (drained) 2 cans cream form corn a million 16oz bitter cream 2 boxes couple of minutes corn muffin combination 2 eggs 2/3 cup milk combination all aspects at the same time Pour into 13x9 pan Pre warmth oven--4 hundred* Bake 45mins to a million hour

Answer 4

take some cranberries put them on a baking sheet and cover them with a little bit of sugar. Stick it in the oven for 10 to 15 min. While its in the oven take a wafer put a scoop of vanilla icecream on the wafer and while the cranberries are still warm dallop it on top of the icecream.......i dont know its good..


ps chocolate sauce is optinal

Answer 5

You can easily make ALL of these! Just sit back and take the credit! Godd for you for wanting to help out!


Butter Pecan Sweet Potatoes

8 med. fresh sweet potatoes ( about 5 lbs.)
2 Tbsp. olive oil
Kosher salt
2 Tbsp. cold butter, cut into small pieces
2 Tbsp. light brown sugar
1/3 cup pecans
1/8 tsp. cayenne pepper

Preheat oven to 400ºF. Peel potatoes. Halve lengthwise, slice crosswise into ½” thick slices. On a baking sheet, toss potatoes w/ olive oil and salt. Transfer half the potatoes to a 2nd baking sheet. Bake until tender about 25-35 min., tossing occasionally. Toss potatoes with butter, brown sugar, pecans, and cayenne pepper, dividing evenly between both baking sheets. Bake again until sugar is caramelized and hard, about 10 minutes. Gently toss and serve. Serves 8.

--Everyday FOOD
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Conniosseur's Casserole

1 12 pz can white shoe peg corn drained
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper

Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.

(I have subbed water chestnuts chopped for the celery and it is very good.)

--Tea Time At the Master’s cookbook
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Sinful Potatoes

1 (26 oz.) bag frozen hash brown potatoes
8 oz. shredded cheddar cheese (I like sharp)
1 (10 ¾ oz) can Cream of Celery soup
1 (10 ¾ oz) can Cream of Chicken soup
1 (8 oz.) container sour cream (can use lowfat)
1 medium onion, finely chopped

Combine all ingredients, place in a greased casserole dish. Bake at 350ºF for 45-60 minutes until lightly browned and bubbly.
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Cranberry Fruit Conserve

1 (12 oz) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 cup water
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

--Ina Garten
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Traditional Pumpkin Pie

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (use frozen to make it easy)
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.