Recipezaar: Thanksgiving,Vegetarian recipes

Sauteed Brussels Sprouts With Walnuts

Wed, 07 Jan 2009 00:24:45 -0500

A healthy recipe from Chef MD (John La Puma, MD). Recipe published as Diabetic friendly in Walgreen's Diabetes and You. Sounds wonderful. They recommend serving this as a healthy holiday dish. States dietary exchanges are 2 vegetables, 1 lean meat and 2 fats. -- posted by JanuaryBride

Chocolate-Coffee Gingerbread With Hazelnut Poached Pears

Wed, 07 Jan 2009 01:42:17 -0500

This deep rich cake gets extra flavor from bittersweet chocolate, coffee, and crystallized ginger.You can make some things 1 day in advance and it is so good! Disregard the long laundry list as it goes together very easily. Bon Appetit Magazine, December 2008 Edition by contributing editor Bruce Aidell's. Haven't allowed for cooling times. -- posted by Manami

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

Sun, 11 Jan 2009 13:00:55 -0500

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way! -- posted by French Tart

Mango Pomegranate Guacamole

Tue, 13 Jan 2009 01:43:46 -0500

I can't get my mind off of this recipe...I finally will get a chance to make it this week for a small wedding reception I am hosting. I won't bother making a practice run of it because I just don't trust myself with a bowl of guacamole. From Gourmet Nov. 2008 -- posted by cookiedog

No More Plain Jane Green Beans

Tue, 13 Jan 2009 20:04:10 -0500

A fast fix that makes those veggies shine! Now that they make those bags of veggies that steam right in the bag this is so fast and easy yet looks and tastes special. -- posted by mama's kitchen

Spicy Roasted Red Pepper and Eggplant Soup

Fri, 16 Jan 2009 19:32:42 -0500

This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing it is to try not to lose the juice from the peppers when you roast them--it adds a lot of flavor to your soup! Also, all the spices at the end, including the lime juice, should be added to taste, a little at a time. The soup is fine without them, but I thought it needed something until I added them. Finally, if you are preparing this as a vegan recipe, just omit the cream garnish. Use scallions, and maybe a spoonful of olive paste instead to garnish! -- posted by Starrah

Cauliflower Gratin With Queso Cotija

Tue, 20 Jan 2009 23:33:41 -0500

I made this for our Tex Mex day after Thanksgiving menu. It would make a great side to any Mexican dinner and I won't wait until next Thanksgiving to make this one again. It received many compliments. You can assemble this gratin (through step 2) a day ahead; cover and chill. From Sunset Magazine. -- posted by cookiedog

Lighter Whipped Candied Brandied Yams With Pecans

Mon, 26 Jan 2009 01:15:15 -0500

Entered for safe-keeping. From Evelyn Tribole's "More Healthier Homestyle Cooking." This version reduces the amount of brown sugar and brandy, uses egg whites in place of whole eggs, and eliminates butter in the yam mixture. Note that Splenda Brown Sugar Blend for Baking may be substituted for the brown sugar, but you will need only half as much. -- posted by KateL

Balsamic and Brown Sugar Roasted Carrots

Mon, 16 Feb 2009 09:48:24 -0500

A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole. -- posted by Noo

Rum Old Fashioned

Mon, 23 Feb 2009 11:25:18 -0500

Delicious and tasty! Online, I can't believe this one is not posted! Considering I don't drink, rum "was" always my favorite drink in Cuba and Haiti as well as the States.The cherry was always my favorite thing.:) -- posted by Manami

Crock Pot Butternut Squash With Brown Sugar and Cinnamon

Sun, 01 Mar 2009 18:16:05 -0500

I found this recipe in a cook book that I bought from the local high school marching band booster club. This is a great way to cook butternut squash, and it's very easy to make. Use a large, wide round or oval crock pot for best results. -- posted by Eclipsante

Acorn Squash With Spinach Stuffing

Sun, 01 Mar 2009 18:17:47 -0500

Very simple side dish with very simple ingredients. The color is great and the taste is even better. It's a great comfy fall dish. -- posted by Jess4Freedom

Mashed Garlicky Potatoes With Portabello Gravy

Tue, 10 Mar 2009 14:51:20 -0400

The creamy texture of these mashed potatoes is achieved without using cream or milk. The secret is to use the cooking liquid to moisten the puree, adding just a small amount of butter or olive oil to provide a luxurious finish. Top them with this rich gravy that can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency. EatingWell Magazine, Fall 2003 Edition -- posted by Manami

Sweet Potato Pie

Mon, 23 Mar 2009 12:04:03 -0400

This traditional Southern favorite uses Truvia, a natural low calorie sweetener made with stevia. -- posted by Sue L

Pecan Pie

Mon, 23 Mar 2009 12:08:49 -0400

A traditional fall favorite using Truvia, a stevia-based sweetener. -- posted by Sue L

Roasted Sweet Potato Fries

Fri, 03 Apr 2009 14:29:29 -0400

This is a wonderful recipe. its a kid and adult pleaser. Crispy on the outside and nice and soft on the inside. Every one at the table fights over these when i make them. I've had sweet potatoes fries at restaurants several times. but i tried to come up with a baked/roasted version... reduce the fat increase the taste. I like to cut up the potatoes length wise... so my fries are nice and long. also i like them to be about a 1/3 of an inch thick. -- posted by Maya's Mama

Vegan Green Bean Casserole

Fri, 03 Apr 2009 17:07:42 -0400

I found this recipe on VegWeb: So far I have found no complaints! "This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices." - from the website (http://vegweb.com/index.php?topic=6137.0) -- posted by havolina

Collard Greens With Pecans (Vegan)

Sun, 05 Apr 2009 22:08:06 -0400

No pork fat here! Very flavorful vegan side dish, perfect for a holiday meal. -- posted by Prose

Sweet Potato-Jalapeno Casserole

Mon, 06 Apr 2009 21:03:56 -0400

Guests pedal their way to an outdoor feast in Key West, FL.Shaded by palm fronds and papaya trees, guests dining at the Shields home prop their vehicles in the backyard. Donna Shields beams as her guests start to arrive on bikes. There is a roast wrapped in green banana leaves next to a spicy-sweet potato casserole - which is what we prepared and it is an interesting dish!!! (The way I described it appears that we went to the dinner - no we just prepared the sweet potato casserole) Holiday gatherings are notorious for rich fare, but healthy options don't have to be mundane.;) Coastal Living Magazine, November 2008 Edition. -- posted by Manami

Spanish Potatoes

Wed, 22 Apr 2009 12:42:04 -0400

A Spanish inspired recipe that I found in a back issue of BBC Good Food Magazine. -- posted by Sarah_Jayne

Cherry Bakewell Cake

Thu, 23 Apr 2009 01:34:54 -0400

One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself! -- posted by Sarah_Jayne

Coconut Pralines

Wed, 29 Apr 2009 12:05:44 -0400

A classic deep South confection. Make ONLY on a low humidity day. From The Times-Picayune. -- posted by Buster's friend

Buttermilk Praline Pecans

Wed, 29 Apr 2009 14:46:33 -0400

The second in a praline quartet from The Times-Picayune. Make these on a low humidity day - they'll turn out better (that'll be next fall or winter here LOL). -- posted by Buster's friend

Pecan-Praline Cheesecake With Caramel Sauce

Sat, 02 May 2009 16:27:27 -0400

You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugars quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight. -- posted by Manami

Portuguese Cornbread (Broa)

Sat, 09 May 2009 00:45:37 -0400

Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog. -- posted by Sarah_Jayne

Chive and Parsley Mashed Potatoes

Sun, 10 May 2009 19:50:12 -0400

These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine. -- posted by Sharon123

Pistachio Cake With White Chocolate Buttercream

Sun, 10 May 2009 19:57:45 -0400

This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :) -- posted by Manami

Vegetarian Southern-Style Collard Greens

Sat, 23 May 2009 17:49:37 -0400

Great greens without the meat! Adapted from Sunny Anderson from the show Cooking for Real,Episode: Carolina On My Mind! -- posted by Sharon123

Gluten Free Corn Casserole

Mon, 01 Jun 2009 11:41:16 -0400

This corn casserole recipe is almost identical (at last) to the traditional Jiffy corn mix, sour cream, etc recipe that my family has made for years. Upon diagnoses of celiac disease, this was one of the first things I decided to try and replicate while converting it to gluten free ingredients....and I think Ive got it!! Since we never make this casserole just for my family, many non-celiacs have tried it as well and cannot believe it is Gluten Free! In fact, some relatives of mine have even proclaimed that this version is better than the original! Not bad, eh? :) Check out this recipe and more at my blog: www.glutenfreegirls.blogspot.com -- posted by Chef #1283639

Pumpkin Roll (Gluten Free!)

Mon, 01 Jun 2009 11:42:04 -0400

Warning: This is DANGEROUSLY addicting!! :) The mix of cream cheese and pumpkin rolled up together is exquisite, indeed, and even better, it is now gluten free! Actually, this was one of the easiest recipes for me to make a gluten free version of, and I actually truly prefer it to any other pumpkin roll! We've actually given this recipe to non-gluten-sensitive friends as they too agreed it was amazing! You can check out more GF recipes on my blog: www.glutenfreegirls.blogspot.com -- posted by Chef #1283639

Spiked Fudge Cake

Sun, 28 Jun 2009 13:13:19 -0400

A chocolate-lover's recipe - one that will even be a favorite of yours, for years to come. Many great holiday desserts add to the spirit of the occasion with a dash of good-quality liquor or liquer. This has been one of our favorites and I hope it will be yours, as well. DianasDesserts.com 11/18/2002.;) -- posted by Manami

Green Beans With Dijon Mustard and Caramelized Shallots

Mon, 13 Jul 2009 15:42:29 -0400

Adapted from Bon Appetit, December 2003. The butter really mellows the Dijon mustard, creating a really delicious flavor. -- posted by swissms

Fresh Basil-White Bean Hummus

Thu, 16 Jul 2009 17:55:36 -0400

This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything! -- posted by Prose

Coyotes Blue (Or Yellow) Cornmeal Bread

Fri, 31 Jul 2009 14:30:29 -0400

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element. The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast. -- posted by blucoat

Spiced Walnuts

Sun, 02 Aug 2009 10:31:36 -0400

My grandmother's recipe. Makes a wonderful Christmas gift and fits right in on the Thanksgiving table. Also good in salads. -- posted by banad

Garlic Zucchini Damper Bread

Fri, 04 Sep 2009 09:47:40 -0400

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time. -- posted by Sarah_Jayne

Cranberry Delight

Tue, 15 Sep 2009 11:52:21 -0400

A delightful salad/dessert for the Thanksgiving holiday table. Very easy to make. Prep time includes a 5 to 7 hour freeze time. -- posted by BecR

Scalloped Apples Ann

Wed, 23 Sep 2009 02:22:39 -0400

This is my version of scalloped apples made up in an attempt to keep the sugars as low as possible. I don't think that they can get any lower because you can't take the sugars out of the apples. -- posted by Annacia

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Spicy Savory Pumpkin Soup

Wed, 30 Sep 2009 01:13:04 -0400

I made this one up on my own after I learned how to cook well enough. All kinds of beans can be used, black beans do very well as do pinto beans, but regular red or dark red kidney beans are my favorite with this particular soup. You can also substitute pumpkin puree for squash puree! I think the green onion goes perfect with the mix but a small can of green chiles works well too. This is a great soup to have in the fall. Yields about 4 medium-sized servings. -- posted by the80srule

Rachel's Green Bean Casserole

Wed, 07 Oct 2009 12:13:50 -0400

Yummy Thanksgiving classic dish, and a little twist on tradition...I made it by accident because I don't like French-fried onions so I wanted to make my own and add a little something extra! -- posted by the80srule

Cinnamon-Swirl Pumpkin Rolls

Thu, 08 Oct 2009 10:38:10 -0400

This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some whole wheat flour (and a vegetable!). The dough is very easy to handle and rises up beautifully. These would also be good with a cream cheese icing. Dough requires a total of at least 2 1/2 hour rising time (if you use liquid milk instead of dry, you may require slightly longer rising time). You can make the dough the day before. Just let them rise for about 30 minutes, wrap them up, and refrigerate overnight. In the morning, let them rise a bit more and warm up, unwrap and then bake. -- posted by blucoat

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Roasted Maple-Ginger Carrots

Sun, 11 Oct 2009 03:21:54 -0400

I hate cooked carrots. This is the only way I'll eat them and I LOVE it! Great served with my seared salmon with pan sauce. Great for thanksgiving too. -- posted by Suzy_Q

Autumn Wild Rice

Mon, 12 Oct 2009 18:00:58 -0400

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing! -- posted by ~Rita~

Swiss Cheese Dip

Tue, 13 Oct 2009 14:56:50 -0400

This dip is so easy, with only 3-4 ingredients, and its suprisingly good! -- posted by Chef #695015

Cider Glazed Roasted Brussels Sprouts

Wed, 14 Oct 2009 14:13:00 -0400

A glaze of seasonal apple cider complements an amazingly simple dish. Perfect for Thanksgiving or Christmas, highlighting fresh, local ingredients. -- posted by Laurie150

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Pecan Sweet Potatoes

Mon, 19 Oct 2009 12:34:49 -0400

This recipe was featured in our October/November 2009 newsletter. It was adapted from the recipe in Healthy Holidays by Marilu Henner. -- posted by Vegetarian Network Of Austin Vegan Cookbook

Carrot Bread (Yeast) from Martha Stewart

Mon, 19 Oct 2009 13:16:20 -0400

A no-knead (isn't that great?!) bread from chef Jim Lahey. I saw this made on Martha's show and it was so beautiful! Very crusty but the inside is a soft, beautiful orange from the carrot juice. Just imagine a slice of bright orange bread studded with nuts and fruit, topped with some melty butter... What a great bread for fall. Prep time is so long because it needs to rise for up to 18 hours on the first rise - gotta plan ahead! -- posted by yogi

Sour Cream Cheese Puffs

Tue, 20 Oct 2009 17:46:58 -0400

Recipe by Annie Darling, Minneapolis MN. Annie says "she makes these pretty little puffs for all occasions - from a football party to a wedding rehearsal dinner." tasteifhome.com//appetizers -- posted by Manami

Level 5 Awesome Vegan Stuffing

Mon, 26 Oct 2009 16:18:44 -0400

I haven't tried this yet, just posting it here for safe keeping. -- posted by DitaVT

Pepper & Honey-Roasted Roots

Tue, 27 Oct 2009 01:27:37 -0400

The perfect warming veggie dish for any roast dinner - particularly Christmas or Thanksgiving. -- posted by English_Rose

Pumpkin Oatmeal Smoothie

Wed, 28 Oct 2009 12:18:43 -0400

Perfect drink for the fall season! Blends my love of pumpkin and smoothies! :) -- posted by LaxLily

Pumpkin Pie Cheesecake With Candied Cranberry Topping

Fri, 30 Oct 2009 12:29:19 -0400

I haven't tried this yet, put here for safekeeping! Adapted from Better Homes & Gardens magazine. They say two treasured recipes come together for a light cheesecake that tastes like pumpkin pie! -- posted by Sharon123

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Hannah Obee's Salted Caramel Chocolate Cake

Mon, 02 Nov 2009 10:53:55 -0500

This cake is unreal! It is so scrumptious and I only allowed myself a tiny taste! Delizzzzous! Thi cake is one of the final three in the 20th birthday cake competition at BBC Good Food. This dark, rich, moist delectable cake is one of the desserts we are serving for our Thanksgiving Dinner. All family members are invited and we fill up the DR, the patio off the DR, the two lobbies and the hallways! Good Food magazine, November 2009 issue.:) The recipe calls for golden syrup and since the recipe is English, I think it called for Lyle's Golden Syrup. I know it can be found in NYC & other large cities - we found it in a specialty store here in South Miami. A good substitute - Steen's Cane Syrup - good luck. That is what came up when I googled it ;) -- posted by Manami

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Pecan Pie Cheesecake With Caramel-Pecan Sauce

Sat, 07 Nov 2009 12:41:32 -0500

The better the quality of the bourbon you use, the better the flavor in both the cheesecake and the sauce. For a simpler dessert, skip the cheesecake and serve the delectable sauce over pound cake or ice cream. I have been making cheesecakes for a long time but this took my breath away and it is scrumptious! ;) CuisineAtHome - Issue 78, December 2009..Cooling times have not been included, about 3 to 24 hours. -- posted by Manami

Butternut Squash W/ Wilted Spinach and Blue Cheese

Sat, 07 Nov 2009 13:26:25 -0500

from the Whole Foods Market website... I might try it for Thanksgiving dinner. -- posted by Napoleon Dynamite

Cranium Cocktail

Sat, 07 Nov 2009 18:54:26 -0500

Dan Akroyd created a "luxury vodka in a cool bottle" after being inspired by an ancient myth about the mystical powers of the 13 crystal skulls. In a weird bottle the "Crystal Head Vodka" sells for $44.95 for 750 ml. Am posting, as per a request. Found at bevmo.com. -- posted by Manami

Pomegranate, Pear, and Grape Salad With Candied Pecans

Tue, 10 Nov 2009 15:54:58 -0500

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! My candied pecans recipe recipe #117774 are absolutely wonderful in this salad! -- posted by BecR

Glazed Roasted Chestnuts

Wed, 11 Nov 2009 16:20:13 -0500

Yes! Hot roasted chestnuts need only a touch of salt. But once cooled this is the way to reheat them adding more sweet nutty flavor. To roast chestnut check out Recipe #108746 or buy jarred shelled chestnuts. If you make a lot you can chop them and add to a stuffing/ dressing, soup or use in a dessert. -- posted by ~Rita~

Coconut-Orange Thumb Print Cookies

Thu, 12 Nov 2009 00:50:48 -0500

Adding this to my holiday cookie trays. Adapted from a recipe in The Seattle Times provided by Lynne Rossetto Kasper. Something wonderful about orange at Christmas. Coconut is always so festive too. The article noted this dough really benefits from resting overnight in the refrigerator so start the day before. Over working this dough seems to make tough cookies - think I'll be using cake flour. Prep time does not include overnight dough chilling. -- posted by Buster's friend

Sugar Free Pumpkin Pie Latte

Fri, 13 Nov 2009 18:35:07 -0500

From the Torani site - am stashing to be able to access the ratios easily. -- posted by Buster's friend

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Shredded Brussels Sprouts & Scallions (Gourmet)

Fri, 20 Nov 2009 01:37:21 -0500

An easy and delicious recipe from Gourmet Magazine (March 1996). You can make this ahead of time and rewarm before serving (even in the microwave!). Perfect for Thanksgiving or a holiday meal. Another very good twist on this recipe is to replace the lime juice with balsamic vinegar and the scallions with shallots. Yum! -- posted by blucoat

Spiced Baked Pears

Fri, 20 Nov 2009 02:05:52 -0500

This is a perennial favorite for Thanksgiving! It's adapted from a recipe for Spiced Baked Apples by Lorraine Chausse on allrecipes. The pears make a really lovely presentation for dinner parties and can cook while you eat dinner. The recipe states 6 servings, but you can also halve them and just ladle the sauce over the half. These are yummy served by themselves or with some vanilla ice cream. -- posted by Heidigal

Pumpkin Layer Dessert

Fri, 20 Nov 2009 15:33:47 -0500

This pumpkin recipe is just outstanding. It is a great change from Pumpkin Pie and it serves so many more people. Every time I serve it, even the pumpkin pie haters beg for the recipe and add it to their Thanksgiving menu the following year. Please try it, I know you will just love it!!!! -- posted by LizP

Yogurt and Pirourtte Trifle

Sun, 22 Nov 2009 18:31:41 -0500

This trifle is pretty and versatile and one of the desserts being served for our Thanksgiving "family" dinner! There will be approximately 240 people to eat at our feast! Found this on the Pepperidge Farm site. Did not account for the 30 minute standing time. -- posted by Manami

Sweet-Hot Glazed Nuts

Tue, 24 Nov 2009 14:46:28 -0500

A tantalizing combination of sweetness and spice--these hot/sweet nuts are always a hit! Recipe may be made with almonds, walnuts or pecans (or a combination). Originally from Sunset magazine. -- posted by BecR

Sugarplums

Tue, 24 Nov 2009 14:47:45 -0500

"...while visions of sugarplums danced in their heads..." Make these up to 1 month in advance; store, refrigerated, in an airtight container with parchment or waxed paper between the layers. From Saveur magazine, December, 1999. -- posted by BecR

Corn Bread and Broccoli Rabe Strata (Melissa Clark)

Tue, 24 Nov 2009 17:58:12 -0500

A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time. -- posted by blucoat

Apricot & Hazelnut Stuffing

Fri, 27 Nov 2009 09:25:52 -0500

Fantasic as part of the meal - so much more than just a stuffing for the turkey. -- posted by English_Rose

Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

Sat, 28 Nov 2009 14:49:09 -0500

A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Mulled Cider

Sat, 28 Nov 2009 17:45:23 -0500

There's no better way to scent a holiday house than with mulled apple cider on the stove. -- posted by Alan in SW Florida

Barbara Treves' Award Winning Apple Pie

Mon, 30 Nov 2009 01:31:36 -0500

Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times. -- posted by blucoat

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Squash & Leek Lasagna

Tue, 01 Dec 2009 23:06:54 -0500

A huge favorite with non-healthy, picky, and healthy eaters alike. A wonderful combination of fall flavors that will delight your tastebuds! Adapted from Eating Well magazine 2006. This would made a great Thanksgiving or Christmas main dish-or any holiday! -- posted by Sharon123

Momma's Meatless Cornbread Stuffing

Thu, 03 Dec 2009 00:32:00 -0500

We usually bake a turkey and a ham for holidays, since my family is so large. Since there's already so much meat in the menu, my mother made this stuffing without the sausage in it. Since then, it is my mom's job to make this stuffing for all our holiday gatherings. (We usually cut the celery and onion using a food processor. Saves a bunch of time) -- posted by Rock Lobstah

Mississippi Fudge Torte

Thu, 03 Dec 2009 09:53:14 -0500

This is on the menu for an evening dinner for the Doctors' - these are planned well in advance and I am sure this will be wonderful. Trials & tests start after Thanksgiving. Godiva.com Didn't account for chilling or cooling times. -- posted by Manami

Pomegranate-Rosemary Royale

Sun, 06 Dec 2009 20:13:41 -0500

The tart-sweet zing of pomegranate in a lovely jewel colored drink. This simple twist on the traditional kir-royale blends tart-sweet pomegranate juice with subtler herbal notes from a rosemary-infused syrup. Float rosemary leaves on the drinks for a pretty garnish.Cooking Light Magazine, November 2009. Cooling time = 30 minutes.;) -- posted by Manami

Portobello Paillards W/ Spinach, Beans & Caramelized Onions

Mon, 07 Dec 2009 20:43:09 -0500

Eating Well 2005- says,"Portobello mushrooms are so meaty that even carnivores will be satisfied with this lusty vegetarian dish. Instead of pounding the caps, we weigh them down in the skillet to flatten them while they cook". I haven't made these yet, but they sound so good, I will! -- posted by Sharon123

Caramelized Butternut Squash Gems

Tue, 08 Dec 2009 13:53:12 -0500

I recently discovered how wonderful butternut squash fries are. So I have been experimenting with different recipes and really like this one that I created. I really enjoy this recipe creation and am pleased with the lower fat and calorie content. Hope you enjoy these little gems of deliciousness as much as I do! -- posted by mama's kitchen

Lemon Poppy Seed Sandwich Cookies

Wed, 09 Dec 2009 23:54:08 -0500

A nice slice & bake cookie that caught my eye for the cranberry filling. From The Washington Post. Uncooked logs can be frozen for a month, baked unassembled cookies can be frozen 2 weeks & the assembled cookies keep in an airtight container for 3 days. Lemon, poppy seed, cranberry jam... what's not to like? Lime or grapefruit juice can be substituted for the lemon juice. Adapted from Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington. -- posted by Buster's friend

Butternut Squash and Potatoes With Rosemary

Fri, 11 Dec 2009 12:15:17 -0500

From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingreidets are very familiar to North Americans, as well. -- posted by duonyte

Roasted Acorn Squash With Wild Rice Stuffing

Fri, 11 Dec 2009 17:37:10 -0500

Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, its a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. extracted from Chow.com, haven't tried this yet but posted here for safekeeping -- posted by endeavour

Viennese Chocolate Pepper Cookies

Sat, 12 Dec 2009 14:41:15 -0500

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time. -- posted by Buster's friend

Ruth Reichl's Sweet Potato Pie

Fri, 18 Dec 2009 01:44:18 -0500

A simple and delicious pie from Ruth Reichl's memoir, "Comfort Me with Apples". It's great as is and is also a very flexible recipe that you can adjust to your preference. You can substitute brown sugar for white, omit the rum or use bourbon instead, or increase the vanilla or spices. Recipe can be doubled for a deep-dish pie. (The cooking time will be nearly doubled as well.) -- posted by blucoat

Pumpkin Pie

Mon, 21 Dec 2009 01:49:10 -0500

This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Recipe #404587 Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking -- posted by Kozmic Blues

Flaky Pie Crust

Mon, 21 Dec 2009 01:52:02 -0500

This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two! -- posted by Kozmic Blues

Cranberry Ginger Sauce

Mon, 21 Dec 2009 23:48:25 -0500

This sauce has a complex tart flavor with a touch of heat. Mix it with plain yogurt, over oatmeal, grits, or polenta, or just eat plain or with a muffin or piece of toast. -- posted by Sharon123

Gingery Vegan Carrot Cake

Tue, 22 Dec 2009 14:47:50 -0500

Packed with spicy goodness and flavors, this is healthy and indulgent, especially with cream cheeze frosting(see below)! I modified it from John Robbins' "May All Be Fed". -- posted by White Rose Child

Winter Fruit and Nut Stuffing

Sat, 26 Dec 2009 20:30:21 -0500

I haven't tried this sweet-looking stuffing yet, but I can't wait to! -- posted by LibraChick93093

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto

Cranberry Relish or Compote

Thu, 31 Dec 2009 09:26:45 -0500

I'm sure there are infinte varieties of cranberry relish on our Thanksgiving and Christmas tables. With this one I wanted to evoke a traditional New England flavor. Fortunately I can buy cranberries fresh from Cape Cod. If you freeze cranberries upon purchase they will work fine. Raspberries were added for sweetness, without overpowering the cranberry, but you could substitue other berries. The flavor of this relish is intense so adjust the sugar to your taste. -- posted by yankeeecho

Major Grey's Chutney Cheese Ball With Cherries and Pecans

Mon, 18 Jan 2010 01:11:29 -0500

This is a great tasting cheese ball that is very simple and easy to prepare! Requires several hours chilling-- so plan ahead. Serve with assorted crackers or crusty bread, add a nice bottle of wine and grapes for a party or tucked into the picnic hamper. From Taste of Home. -- posted by BecR

Crispy Everything Kale Chips

Thu, 21 Jan 2010 12:33:27 -0500

Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT! -- posted by ~Rita~

Most Awesome Apple Pie in the Whole World

Thu, 21 Jan 2010 13:32:08 -0500

This is my great-grandmother's apple pie recipe. It has a delicious crumble topping and just enough spice. The pie is better (obviously) with a home-made bottom crust. I use the "most incredible no fail pie crust" recipe also available on recipezaar. It's really not that hard and you can make it a week ahead of time and roll it out when you need it. Prep time does not include making pie crust. -- posted by lauren losefast

Cauliflower and Potato Gratin (Russ Parsons)

Wed, 27 Jan 2010 00:52:38 -0500

A simple, satisfying vegetarian recipe than can be served as a holiday side dish or a or as a main the rest of the year. Do be sure to cook the cauliflower well to mellow the flavor. And make the white sauce a little thicker than you might think appropriate -- the cauliflower and potatoes will both give off some moisture while they bake. From the Los Angeles Times (December 23, 2009). -- posted by blucoat