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skierupnor...
Whitehorse
crunch
Posts : 6,584
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We eat Buffalo here we don't have turkeys
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Posted: 10/7/2008 7:40:05 AM
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li sa
Windsor
Posts : 29,499
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food
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Posted: 10/7/2008 7:55:56 AM
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nyla princ...
Los Angeles
Lick my mango
Posts : 2,894
Barstar
ONLINE
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CORN BREAD, & CHERRY STUFFING
You can make the corn bread croutons a day ahead (place them in an air-tight container) or up to a week in advance (keep them in the freezer).
Yield
12 servings (serving size: 3/4 cup)
Ingredients
2/3 cup fat-free milk
2 large eggs
2 (8 1/2-ounce) packages corn muffin mix
Cooking spray
6 bacon slices
2 cups chopped onion
2 cups diced carrot
2 cups diced celery
1/2 cup dried tart cherries
1 (16-ounce) can fat-free, less-sodium chicken broth
1 cup chopped fresh parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Preheat oven to 400°.
Combine milk and eggs in a bowl; stir well with a whisk. Stir in muffin mix; let stand 2 minutes. Pour corn bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool and cut into 1/2-inch cubes. Place cubes on a baking sheet; bake at 400° for 10 minutes or until golden brown.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes over medium-high heat. Stir in cherries and broth; cook 5 minutes.
Combine corn bread cubes, bacon, onion mixture, parsley, thyme, salt, and pepper in a large bowl; stirring until well-blended. Spoon corn bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 20 minutes or until thoroughly heated, stirring after 10 minutes.
Nutritional Information
Calories:
248 (28% from fat)
Fat:
7.6g (sat 2g,mono 3g,poly 2.1g)
Protein:
5.7g
Carbohydrate:
39g
Fiber:
2.9g
Cholesterol:
41mg
Iron:
2.1mg
Sodium:
524mg
Calcium:
113mg
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Posted: 10/7/2008 2:38:48 PM
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the g
Calgary
SuperMOD
Posts : 30,605
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On 10/7/2008 2:38:48 PM, nyla princess wrote:
CORN BREAD, & CHERRY STUFFING
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if you make one for me i'll let you have sex with me
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Posted: 10/7/2008 2:40:25 PM
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nyla princ...
Los Angeles
Lick my mango
Posts : 2,894
Barstar
ONLINE
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Snicker Doodle Cheesecake
Yield
12 servings (serving size: 1 wedge)
Ingredients
2/3 cup chocolate graham cracker crumbs (about 5 cookie sheets)
Cooking spray
2 cups fat-free cottage cheese
1 (8-ounce) tub light cream cheese
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup fat-free sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
1/4 cup fat-free caramel sundae syrup, divided
2 (2.07-ounce) chocolate-coated caramel-peanut nougat bars (such as Snickers), chopped and divided
Preparation
Preheat oven to 300°.
Sprinkle crumbs into bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.
Combine cheeses in a food processor; process 2 minutes or until smooth. Add brown sugar and next 6 ingredients (brown sugar through egg whites); process just until blended. Pour half of batter into prepared pan. Drizzle with 2 tablespoons syrup; sprinkle with half of chopped candy bar. Pour remaining batter into pan; drizzle with 2 tablespoons syrup. Bake at 300° for 50 minutes. Sprinkle with remaining chopped candy bar; bake 10 minutes or until almost set. Turn oven off; let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 8 hours.
Nutritional Information
Calories:
271 (23% from fat)
Fat:
6.9g (sat 3.5g,mono 1g,poly 0.5g)
Protein:
10.9g
Carbohydrate:
41.8g
Fiber:
0.3g
Cholesterol:
49mg
Iron:
0.8mg
Sodium:
352mg
Calcium:
74mg
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Posted: 10/7/2008 3:11:37 PM
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nyla princ...
Los Angeles
Lick my mango
Posts : 2,894
Barstar
ONLINE
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Double Crusted Apple Pie
Yield
10 servings (serving size: 1 wedge)
Ingredients
PASTRY:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup ice water
Cooking spray
FILLING:
10 cup thinly sliced peeled Granny Smith apple (about 3 pounds)
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon chilled butter, cut into small pieces
TOPPING:
1 tablespoon fat-free milk
1 teaspoon turbinado sugar
Preparation
To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.
Preheat oven to 425°.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.
To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape.
To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack.
Nutritional Information
Calories:
333 (30% from fat)
Fat:
11.2g (sat 3.1g,mono 3.7g,poly 2.6g)
Protein:
3.7g
Carbohydrate:
55.2g
Fiber:
2.5g
Cholesterol:
3mg
Iron:
1.7mg
Sodium:
245mg
Calcium:
15mg
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Posted: 10/7/2008 3:14:08 PM
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nath jones
Toronto
Sexy Results...
Posts : 1,688
Club Hopper
ONLINE
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i'll be going to a mates house for turkey as i understand on monday, thats all i really know. i thought thanksgiving food was pretty much the same as christmas dinner.
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Posted: 10/7/2008 3:19:59 PM
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nyla princ...
Los Angeles
Lick my mango
Posts : 2,894
Barstar
ONLINE
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Chocolate Pumpkin Marble Cake
Notes: Two separate batters are swirled together to create this playful marbled pound cake.
Yield
Makes 12 to 16 servings
Ingredients
1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts (optional)
Preparation
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
Nutritional Information
Calories:
498 (47% from fat)
Protein:
6.5g
Fat:
26g (sat 15)
Carbohydrate:
64g
Fiber:
1.4g
Sodium:
464mg
Cholesterol:
138mg
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Posted: 10/7/2008 3:20:21 PM
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the g
Calgary
SuperMOD
Posts : 30,605
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On 10/7/2008 3:19:59 PM, nath jones wrote:
i'll be going to a mates house for turkey as i understand on monday, thats all i really know. i thought thanksgiving food was pretty much the same as christmas dinner.
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it is here...
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Posted: 10/7/2008 3:20:35 PM
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nath jones
Toronto
Sexy Results...
Posts : 1,688
Club Hopper
ONLINE
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im so thankful im not cooking, otherwise it would be Kraft Dinner all round.
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Posted: 10/7/2008 3:21:32 PM
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nyla princ...
Los Angeles
Lick my mango
Posts : 2,894
Barstar
ONLINE
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On 10/7/2008 3:19:59 PM, nath jones wrote:
i'll be going to a mates house for turkey as i understand on monday, thats all i really know. i thought thanksgiving food was pretty much the same as christmas dinner.
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Exactly. Just different desserts and decor. You Brits have us Northern Americans pegged dontcha?
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Posted: 10/7/2008 3:38:53 PM
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FreshFrazer
Calgary
Has Ankles.
Posts : 4,252
Jet Set
ONLINE
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On 10/7/2008 7:29:08 AM, hugh78 wrote:
ha...is that where you live fresh one?
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hah real close I've lived in 4 different places within a 5 min walk of that place
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Posted: 10/7/2008 6:32:10 PM
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sweetskitt...
Holland
comfortably numb
Posts : 20,257
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I'am pretty sad about thanksgiving actually..
we are having a traditional german meal instead of turkey and all that.
I really enjoy the food my family makes and appreciating my heritage but god dammit i get cabbage rolls and borscht and **** all year!
I only get turkey dinner twice!
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Posted: 10/7/2008 9:46:06 PM
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FreshFrazer
Calgary
Has Ankles.
Posts : 4,252
Jet Set
ONLINE
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BBB wing night up in teh ghetto. Paddy O'leary's to be precise. I just like it there caus it saves me from going to kensington and tehy have strongbow >: D
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Posted: 10/8/2008 8:47:40 AM
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hugh78
Calgary
*.*
Posts : 17,092
Legend
ONLINE
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On 10/8/2008 8:47:40 AM, FreshFrazer wrote:
BBB wing night up in teh ghetto. Paddy O'leary's to be precise. I just like it there caus it saves me from going to kensington and tehy have strongbow >: D
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ha ha...that place is totally a hole...
I know cause I've stumbled out of there at least half a dozen times...
I must admit I prefer cougar night at the pig & whistle...
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Posted: 10/8/2008 8:49:44 AM
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FreshFrazer
Calgary
Has Ankles.
Posts : 4,252
Jet Set
ONLINE
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haha get your whistle blown by a pig you mean.. o gawd that place is hilarious
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Posted: 10/8/2008 9:04:01 AM
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hugh78
Calgary
*.*
Posts : 17,092
Legend
ONLINE
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Its quite entertaining watching the cougars on patrol...tits popping out all over the place...its one of the few places that guys take another guy with them when they go to the washroom...the lone guy walking to the washroom is raw meat...
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Posted: 10/8/2008 9:32:02 AM
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tripple b
Calgary
U Set My Soul Alight
Posts : 30,194
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ONLINE
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On 10/7/2008 3:21:32 PM, nath jones wrote:
im so thankful im not cooking, otherwise it would be Kraft Dinner all round.
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You could always have gone to Swiss Chalet for the Thanksgiving special!! lol
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Posted: 10/8/2008 9:35:37 AM
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Cart
Thanksgiving Food
