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What's your go to side dish, and the recipe?
Posted on 11/20/14 at 9:58 am
Posted on 11/20/14 at 9:58 am
Looking for ideas for turkey day, with veggies or a small amount of starch. I usually just make bacon wrapped green beans or asparagus with red pepper flakes and cheese but want to change it up this year. Any help would be appreciated.
Posted on 11/20/14 at 10:01 am to DieSmilen
Green bean casserole. I have a dish with the recipe from the Cambell's soup people and follow it. I just add shredded cheddar.
Posted on 11/20/14 at 10:02 am to CoachChappy
quote:
Green bean casserole
This
Also cornbread dressing with andoullie sausage
Am I the only one who's mouth is watering from all the thanksgiving threads?
Posted on 11/20/14 at 10:06 am to DieSmilen
School Cafeteria Rolls
3 packages yeast
2 cups warm water
1/2 cup sugar
1-1/2 sticks melted butter (3/4 cup)
7 cups flour
1/2 cup dry milk
1-1/2 teaspoons salt
Put yeast & water in mixing bowl and add sugar. Let sit until
dissolved (about 10 minutes), then add melted butter
Add flour, dry milk and salt. Beat well
Shape into rolls, place on greased sheet & let rise until
double in bulk
Bake about 15 minutes at 425 degrees
Recipe Note: This is an old cafeteria recipe that is so easy to
make if you have a heavy duty mixer. It only requires one rising
and it's impossible to mess these up. If you don't have a heavy
duty mixer, only add part of the flour so you can mix them well
and then knead the remainder of flour in.
3 packages yeast
2 cups warm water
1/2 cup sugar
1-1/2 sticks melted butter (3/4 cup)
7 cups flour
1/2 cup dry milk
1-1/2 teaspoons salt
Put yeast & water in mixing bowl and add sugar. Let sit until
dissolved (about 10 minutes), then add melted butter
Add flour, dry milk and salt. Beat well
Shape into rolls, place on greased sheet & let rise until
double in bulk
Bake about 15 minutes at 425 degrees
Recipe Note: This is an old cafeteria recipe that is so easy to
make if you have a heavy duty mixer. It only requires one rising
and it's impossible to mess these up. If you don't have a heavy
duty mixer, only add part of the flour so you can mix them well
and then knead the remainder of flour in.
Posted on 11/20/14 at 10:40 am to DieSmilen
Cornbread dressing. Nothing out of the ordinary:
cornbread
celery
onions
chicken broth
cornbread
celery
onions
chicken broth
Posted on 11/20/14 at 11:13 am to DieSmilen
I like the usual dishes on Thanksgiving like sweet potato casserole with the crunchy pecan topping, cornbread dressing, squash and andouille dressing (recipe is in the TD Recipe Book stickied in the recipe thread above), spinach madeleine, homemade grand marnier cranberry sauce.... I enjoy all of those dishes and yet, only eat them once a year, excluding leftovers that week. The food snobs in the other thread would probably crucify me!
Posted on 11/20/14 at 11:16 am to DieSmilen
Stuffed Mirliton or Mirliton Cassarole
I think I have posted my recipe in the TD recipe book.
Mirliton's are cheap this time of year.
I think I have posted my recipe in the TD recipe book.
Mirliton's are cheap this time of year.
Posted on 11/20/14 at 11:26 am to Kajungee
quote:
Stuffed Mirliton or Mirliton Cassarole
I love that. We don't have it at Thanksgiving, though we should probably add it. I eat it other times during the year when the damn things are more expensive which doesn't make a lot of sense!
Posted on 11/20/14 at 11:39 am to Kajungee
quote:
Stuffed Mirliton or Mirliton Cassarole
I didn't grow up even knowing what these were, but Jones' family has opened my eyes.
I am so glad we decided yesterday to go to their house for Thanksgiving.
Posted on 11/20/14 at 11:55 am to Kajungee
Gee, there are several in the recipe book. Could you remind me which one is yours? Thank ya.
Posted on 11/20/14 at 11:59 am to Gris Gris
quote:
sweet potato casserole with the crunchy pecan topping
My favorite meal of the day. I like to eat the middle out of sweet roll and stuff it with the casserole, but I know that's not your kinda thing.
Posted on 11/20/14 at 12:08 pm to PapaPogey
quote:
I like to eat the middle out of sweet roll and stuff it with the casserole, but I know that's not your kinda thing.
I picked of a box of local sweet potatoes in LeBeau last week and they are so creamy and yummy. Making the sweet potato casserole with those. None of it will be stuffed into a sweet roll, though.
Posted on 11/20/14 at 12:15 pm to Gris Gris
I have some family in CENLA that farm sweet potatoes, so we have a LOT of different dishes for the holidays.
Posted on 11/20/14 at 12:15 pm to DieSmilen
Petit Pois (Green Peas)
1/2 stick butter
1/8 cups flour
Small yellow onion diced fine
3 cans LeSeur Petit Pois
Make blonde roux with the butter and flour.... you dont need it dark. Maybe to the color of manilla folder. Add your onions and cook them till clear, add you peas and simmer them for 30 minutes or so.
Eat that over some mashed potatoes!
1/2 stick butter
1/8 cups flour
Small yellow onion diced fine
3 cans LeSeur Petit Pois
Make blonde roux with the butter and flour.... you dont need it dark. Maybe to the color of manilla folder. Add your onions and cook them till clear, add you peas and simmer them for 30 minutes or so.
Eat that over some mashed potatoes!
Posted on 11/20/14 at 12:23 pm to PapaPogey
You can't beat locally grown sweet potatoes.
One year, I was at Mr B's and they served a side with a fish dish in November which was sweet potato gratin. Simple, decadent, rich and wonderful. The "sauce" that results in this dish is just heavenly. They used Beauregards.
The recipe is below, but I make it in whatever size I want and just add the cream amount I need. There's no magic in the measurements, though I like enough cream to have enough sauce. I don't always cut with a mandoline either. Takes a bit longer to cook if the slices are thicker, but the outcome is stupendous. You might want to try it if you've never had it before. I highly recommend it. I eat it as a whole meal sometimes.
Sweet Potato Gratin
Ingredients:
15 – 20 large sweet potatoes
1 quart heavy whipping cream
salt & pepper
1 cup grana padana or parmesan cheese, grated
Method:
Preheat oven to 350° F.
Peel potatoes and slice very thin using a mandolin. Arrange evenly in layers in a 9 x 12 inch casserole dish. Sprinkle salt & pepper over each layer. Pour cream evenly over the entire dish.
Cover and bake for approximately 45 minutes or until potatoes are tender. Sprinkle grated cheese on top and bake uncovered for an additional 10 minutes.
Yield: 10 servings
One year, I was at Mr B's and they served a side with a fish dish in November which was sweet potato gratin. Simple, decadent, rich and wonderful. The "sauce" that results in this dish is just heavenly. They used Beauregards.
The recipe is below, but I make it in whatever size I want and just add the cream amount I need. There's no magic in the measurements, though I like enough cream to have enough sauce. I don't always cut with a mandoline either. Takes a bit longer to cook if the slices are thicker, but the outcome is stupendous. You might want to try it if you've never had it before. I highly recommend it. I eat it as a whole meal sometimes.
Sweet Potato Gratin
Ingredients:
15 – 20 large sweet potatoes
1 quart heavy whipping cream
salt & pepper
1 cup grana padana or parmesan cheese, grated
Method:
Preheat oven to 350° F.
Peel potatoes and slice very thin using a mandolin. Arrange evenly in layers in a 9 x 12 inch casserole dish. Sprinkle salt & pepper over each layer. Pour cream evenly over the entire dish.
Cover and bake for approximately 45 minutes or until potatoes are tender. Sprinkle grated cheese on top and bake uncovered for an additional 10 minutes.
Yield: 10 servings
Posted on 11/20/14 at 12:31 pm to Gris Gris
I've got an uncle who makes a similar dish, but does half sweet potatoes and half turnips. Out of this world.
Posted on 11/20/14 at 12:32 pm to OldHickory
I love turnips. Might try that combo next time. thanks
Posted on 11/20/14 at 12:49 pm to DieSmilen
we always have some greens, I prefer turnips. My mom always cooks lady cream peas, they're better than black eyeds.
Posted on 11/20/14 at 12:57 pm to Masterag
I love lady creme peas, but I'm a purple hull girl as far as my favorite.
Posted on 11/20/14 at 1:01 pm to Gris Gris
those are good, too. But damnit if I didn't have to hull so shell purple hulls as a kid that I don't care if I ever see another one. lol
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