It’s quickly coming upon us… the feast of the year! Once again, we’d like to share some favorite Thanksgiving recipes that could bring some new flavors to your dinner table.
1 cup chopped onions
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground achiote
3 ears fresh corn, cut into 3 pieces
12 cups of water or more if necessary
8 pieces of chicken
1 pound of pork meat or pork ribs
1 pound of beef cut into pieces
2 green plantains, peeled and cut crosswise into 2 inch pieces
4 medium white potatoes, peeled and cut in half
1 pound frozen or fresh yuca cut into big pieces
1/4 cup chopped fresh cilantro
1/4 teaspoon ground pepper
1 teaspoon salt
1. Place the onions, pepper, garlic and cumin in the blender with 1/4 cup of water.
2. In a large pot, place the beef, pork, chicken, corn, onion mixture, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 45 minutes.
3. Add the potatoes and yuca. Continue cooking for 30 more minutes or until the vegetables are fork tender. Stir in the cilantro.
4. Taste and adjust the seasoning. Serve in large soup bowls, dividing the meat and chicken and vegetables evenly.
1 lb breakfast saugage (cooked & drained)
3 celery stalks
1 large onion
1 bag bread crumbs
1 large can chicken stock
pepper to taste
1. In a pan, fry onions and celery until soft.
2. In large bowl combine celery, onions, and seasonings into bread crumbs.
3. Slowly add broth until bread crumbs are moist.
4. Refrigerate over night if using to stuff turkey or place in casserole dish and bake at 375 for about 35 mins or until hot all the way through.
20 ounces frozen corn
3 tablespoons butter
8 ounces cream cheese, cut in chunks
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1. In medium saucepan, warm corn slightly covered in water to about room temperature.
2. DO NOT OVER COOK.
3. Drain corn, place back in pan.
4. Add butter and cream cheese.
5. Cook, stirring over medium heat only until melted, add salt and pepper.
6. Pour into serving bowl and sprinkle slight amount of parsley for color.
2 cups cranberry juice
1 6 oz bag of cranberries (or craisins)
1 cinnamon stick, broken in half
¼ cup sugar
2 Gala apples, peeled, cored & diced
2 teaspoons corn starch
1. In a medium saucepan over medium heat, add cranberry juice, cranberries, cinnamon & sugar.
2. Bring to a boil and let cook for 5 mins.
3. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 mins.
4. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch.
5. Slowly add the cornstarch-juice mixture to the cranberry mixture, stirring constantly. Cook for an additional 5 mins.
6. Remove from heat and pour into a serving bowl.
7. Refrigerate until thickened, about 30 mins.
8. Remove the cinnamon sticks and serve.
1 cup graham crackers, crushed
1 cup chocolate chips
1 cup caramel bits
1 cup shredded coconut
1 cup pretzels
1 (14 oz) can sweetened condensed milk
1 (9-inch) pie shell
1. Preheat oven to 350 F.
2. In large bowl, combine graham crackers, chocolate chips, caramel bits, shredded coconut, crushed pretzels, and condensed milk.
3. Stir well.
4. Pour filling into a pre-made 9-inch pie crust and bake for 40 mins, or until pie filling is firm and crust is brown.
Cinnamon Pull-Apart Coffee Cake
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1. Heat oven to 350°F.
2. Lightly grease 12 cup fluted tube pan with shortening or cooking spray.
3. In large food-storage plastic bag, mix granulated sugar and cinnamon.
4. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan.
5. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
6. Bake 28 to 32 mins or until golden brown and no longer doughy in center. Cool in pan 10 mins.
7. Turn upside down onto serving plate; pull apart to serve. Serve warm.