1 year, 8 months ago
via cooking-questions.com
What is your all-time favorite Thanksgiving Day dish?
Most of us prefer the usual of turkey, ham, dressing etc. My personal favorites are lasagna, greens with my favorite dessert being sweet potato pie. Aside from the traditional dishes, what foods do you like to eat the most during the Thanksgiving holiday and why?
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M$2 Answers
This is one of my favorites.
Sweet potato pie recipe
Ingredients
1 pound sweet potato
1/2 cup butter or margarine, softened
1 cup granulated white sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
9 inch unbaked pie crust
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Directions
*Boil the sweet potato in its skin until it is done (for about 40 to 50 minutes).
*Next Run cold water over the cooked sweet potato, and peel of the skin.
*Open the sweet potato in a medium bowl. Add the butter, and mix thoroughly.
*Stir in the sugar, the milk, the eggs, nutmeg, cinnamon and the vanilla extract. Beat the mixture on medium speed until the mixture is very smooth, then Pour it into the unbaked pie crust.
*Bake the pie at 175 degrees C or 350 degrees F for about 55 to 60 minutes. If a knife inserted into the center comes out clean then the pie is done.
http://www.firehow.com/images/stories/users/683/6inchsweetpotato.jpg
Sweet potato pie recipe
Ingredients
1 pound sweet potato
1/2 cup butter or margarine, softened
1 cup granulated white sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
9 inch unbaked pie crust
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Directions
*Boil the sweet potato in its skin until it is done (for about 40 to 50 minutes).
*Next Run cold water over the cooked sweet potato, and peel of the skin.
*Open the sweet potato in a medium bowl. Add the butter, and mix thoroughly.
*Stir in the sugar, the milk, the eggs, nutmeg, cinnamon and the vanilla extract. Beat the mixture on medium speed until the mixture is very smooth, then Pour it into the unbaked pie crust.
*Bake the pie at 175 degrees C or 350 degrees F for about 55 to 60 minutes. If a knife inserted into the center comes out clean then the pie is done.
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M$Report Abuse
I always enjoy sweet potatoes and corn on Thanksgiving, so one year I Emeril Lagasse on the Food Network making a sweet potato and corn pudding and knew I had to try it. It's a fairly easy recipe to execute, takes about 2 hours and 15 minutes from prep time to finish. It's delicious and certainly worth trying!
Ingredients:
2 teaspoons butter, room temperature
3 tablespoons plain bread crumbs
1 tablespoon olive oil
8 strips bacon, chopped into 1/2-inch pieces
3 ears fresh yellow corn, shucked and kernels cut from the cob
1 cup small diced onion
1/2 cup small diced bell pepper
1/2 cup small diced celery
1 tablespoon minced garlic
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups heavy cream
1 cup whole milk
6 large eggs
1 (12-ounce) sweet potato, roasted and strained through a fine sieve, about 1 cup
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1/2 cup freshly grated Parmesan
1/2 cup yellow cornmeal
Directions:
Preheat the oven to 350 degrees F.
Butter the bottom and sides of an 8 by 2-inch square (8 cups) casserole dish with the butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.
Set a 12-inch saute pan over medium heat and add the olive oil and bacon. Cook the bacon, stirring occasionally, until most of the fat has rendered, and the bacon is crispy, about 6 to 7 minutes. Add the corn to the bacon and cook, stirring often, until the corn is slightly tender, about 5 minutes. Add the onions, bell pepper and celery and continue to cook until the vegetables are softened, about 5 to 6 minutes. Add the garlic to the pan and saute for 30 seconds. Season the vegetables with 1 teaspoon of the salt and the cayenne pepper. Set the pan aside and allow the vegetables to cool.
In a large bowl, combine the heavy cream, milk, eggs, sweet potatoes, remaining teaspoon of salt, black pepper and nutmeg. Using a whisk, beat the cream mixture until frothy. Add the Parmesan, cornmeal, and the cooled corn mixture to the bowl. Stir to mix well and pour into the prepared casserole dish.
Place in the oven and bake until the center is set and the top is deep golden brown, about 1 hour. Be sure to turn the casserole dish around after 30 minutes.
Remove from the oven and allow to cool on the counter top for at least 15 minutes before serving.
http://img.foodnetwork.com/FOOD/2006/12/06/ee0916_pudding1_lg.jpg
Ingredients:
2 teaspoons butter, room temperature
3 tablespoons plain bread crumbs
1 tablespoon olive oil
8 strips bacon, chopped into 1/2-inch pieces
3 ears fresh yellow corn, shucked and kernels cut from the cob
1 cup small diced onion
1/2 cup small diced bell pepper
1/2 cup small diced celery
1 tablespoon minced garlic
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 cups heavy cream
1 cup whole milk
6 large eggs
1 (12-ounce) sweet potato, roasted and strained through a fine sieve, about 1 cup
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1/2 cup freshly grated Parmesan
1/2 cup yellow cornmeal
Directions:
Preheat the oven to 350 degrees F.
Butter the bottom and sides of an 8 by 2-inch square (8 cups) casserole dish with the butter. Sprinkle the bread crumbs evenly on the bottom and sides of the dish.
Set a 12-inch saute pan over medium heat and add the olive oil and bacon. Cook the bacon, stirring occasionally, until most of the fat has rendered, and the bacon is crispy, about 6 to 7 minutes. Add the corn to the bacon and cook, stirring often, until the corn is slightly tender, about 5 minutes. Add the onions, bell pepper and celery and continue to cook until the vegetables are softened, about 5 to 6 minutes. Add the garlic to the pan and saute for 30 seconds. Season the vegetables with 1 teaspoon of the salt and the cayenne pepper. Set the pan aside and allow the vegetables to cool.
In a large bowl, combine the heavy cream, milk, eggs, sweet potatoes, remaining teaspoon of salt, black pepper and nutmeg. Using a whisk, beat the cream mixture until frothy. Add the Parmesan, cornmeal, and the cooled corn mixture to the bowl. Stir to mix well and pour into the prepared casserole dish.
Place in the oven and bake until the center is set and the top is deep golden brown, about 1 hour. Be sure to turn the casserole dish around after 30 minutes.
Remove from the oven and allow to cool on the counter top for at least 15 minutes before serving.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
