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ConfluenceFarms · Nov 16, 2021 4:35 PM

IT'S THE HUNT AND JUMP

THANKSGIVING BUFFET!

What’s for Dinner? That’s up to YOU!

Share a recipe.
It doesn’t have to be a traditional Thanksgiving recipe, just something you love and love to share!
You can post the recipe itself, or just post a link to one online.
Tell us something special about your recipe.
Recipes will be accepted until rollover on Wednesday November 24th
Prizes will be awarded on a random basis on Friday November 26th
1st prize = 1,000,000 HBs
2nd prize = 75,000 HBs
3rd prize = 50,000 HBs
Don’t forget to include your stable name and ID number!

Here is Ammit’s contribution:
She says this is a very important dish to her family
Palneni Chushki
http://www.recipehow.com/palneni-chushki-recipe/

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Here’s Confluence’s contribution
I try, every year, to make a familiar recipe with a twist. Green Beans Almandine will be taking the place of the standard Green Bean Casserole this year!
Green Beans Almandine
2 cans of cut green beans
1 lb bacon, cooked and crumbled
1 package of slivered almonds
1 onion, chopped
Salt and Pepper to taste
Directions:
Fry the bacon and set aside.
In the bacon grease sauté onion and slivered almonds until the almonds are lightly browned. Use as much or as little almonds and onions as you like.
Drain the green beans and add to the pan with the almonds and onions. Add the bacon. Let it simmer for 15-20 mins then serve
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BlueValley · Nov 16, 2021 7:10 PM

BlueValley's contribution! (not super Thanksgivings-y, but it's my fav recipe of all time).
25784

Every year for my birthday, I've always made our family's version of fettucine alfredo. It's my favourite alfredo and the very first recipe I ever memorized! I don't remember a time before this "fettucine and white sauce", as I used to call it as a kiddo.

-1/3 cup butter
-1/3 cup flour (ish)
-1 TBS powdered chicken stock
-1L of 10% cream
-parsley to taste
-parmesan cheese to taste
-3/4-1 cup chopped ham
-1-1.5 cup sliced mushrooms
-1 TBS chopped garlic (or to taste)
-pack of fettucine or linguine noodles
-green onions

-First, add a chunk of butter into a saucepan. Cook down the mushrooms, and add the ham, garlic, and black pepper to taste in this pan (I find there's usually enough salt in the ham and the chicken stock, this recipe doesn't usually need additional salt).
-Fill a large pot with water and set to boil for the noodles.
-In a medium sized pot, add the 1/4-1/3 cup of butter and melt in down over medium heat. Once melted, add the flour and stock and whisk together. It should be rather thick (makes for a thicker sauce). Remove the pot from the heat and slowly add the cream, whisking while doing so. Once all the cream is in the pot, put it back on the heat and add as much parsley and parmesan as desired. Stir continuously, you can bump up the heat if it's taking too long. Stir until the sauce has reached your desired consistency.
-Once the sauce is completed, add the ham, mushroom and garlic to it.
-Chop up the green onions and sprinkle atop your plate of fettucine!

Looper · Nov 16, 2021 9:45 PM

This is Looper's contribution 48800

A Kiwi friend from a Lord Of The Ring forum, SilverScribe, shared this cranberry recipe with me years ago. Cooked properly, it's not dangerous ;) .

A 16oz bag of whole cranberries, preferably with a very small handful of white/underripe one for tartness
1 cup sugar
1 cup Grand Marnier, or to taste

Mix all in a saucepan and cook on low until cranberries are tender and liquid has been reduced to a syrup glaze.

Seaswell · Nov 17, 2021 2:25 AM

By Seaswell 45120

This was found online about 10 years ago, and is a family favorite now.

Orange Sweet Potatoes

8 large sweet potatoes
A small bag of oranges
1.5 cup brown sugar, or to taste.
0.25 tsp salt, or to taste.
16 oz of whole pecans

Boil cut and peeled sweet potato to fork soft. Drain.
Cut a 1.5 to 2 inch hole in the top of the oranges and gut like a jack o lantern. Save 0.5 cup of juice.
Mash sweet potatoes, orange juice, brown sugar and salt together.
Spoon mixture into orange skins. Line up in a cake pan.
Sprinkle with brown sugar.
Decorate the top of filled oranges with pecans.
Add a thin layer of water to the bottom of the cake pan and bake uncovered for 25 minutes.
Enjoy.

Lallyhop · Nov 17, 2021 8:05 AM

Lallyhop, 45703

A longstanding favorite, for both thanksgiving and the rest of the winter holidays! :P

Candied Orange Peel

Ingredients:

- the peels of a bunch of oranges, torn into pieces somewhere between the size of a medium coin and a child's palm (go ahead, make yourself sick on oranges, there's no time like the present! Gather friends and family around, the more the merrier!)
- enough sugar to cover them (no, really, you need more sugar)
- water (well if you don't have this, I'm sorry, you're out of luck, but I'm sure you can order some online if you look really hard)
- time (or money, you know, time is money, you can pay a neighbor kid to do it for you)
- a pot (what else are you going to put it in?)
- a stove (well I mean a campfire works too, or any other source of heat. Sure, use your uncle's propane grill, who am I to judge?)
- something to put them on while they dry (I prefer parchment paper but don't let that stop you!)

Steps:

Take the orange peels and put them in the (empty, unheated) pot.

Pour water over them until they're covered, then move onto the heat, and stir it every so often while you watch it. A watched pot never boils? Good. You don't want a lot of boiling here. Just hot water, maybe a couple bubbles. I think fancy people call it a "simmer". Heat them peels. Get 'em hot. The water might turn a little orange. Good.

After about five or ten minutes of that, whenever you're bored, dump the water out, pour fresh water in, and do it again. And then a third time. You're getting 'em nice and soft, and that takes out that bitterness you would normally associate with orange peel, if you're lunatic enough to eat orange peel on a normal basis like I am. Seriously, candied orange peel? Who'da thunk?

It tastes good, I swear. Besides, you're halfway done. Momma didn't raise no quitter.

Now you've got a pan of soft, un-bittered orange peels.

Dump out the water again, make sure it's more or less all out (less is fine), and then put sugar in the pan. How much? Dunno. Cover the orange peels, should be enough. More never hurt anybody, you'll just have orange syrup left over when you're done. That stuff tastes amazing on pancakes.

Add water until it's enough to dissolve the sugar in. The more water you add, the longer it's gonna take to go away, so only add enough to get the sugar to look kinda dissolve-y. When you heat it, it'll finish dissolving a little better, and if it doesn't, add more water. If you add too much water you're gonna be here for ages but oh well, not like you have anything better to do.

Stir it all in, heat the whole thing up and get to simmerin.

And simmerin.

And..... simmerin.

You might be here a while. (Don't forget to stir it every so often, just enough that the peels aren't sticking to the bottom of the pan.)

But hey, eventually the whole mess is going to get a lil more syrupy and less runny. Exactly how much doesn't matter, you just want the sugar syrup to stick to the peels when you take them out. A little more runny and you'll have less sugar coating, a little less runny and you'll have more sugar coating. Me? Judge? Not at all. (My vote's on more sugar though.)

Then use something to take them out of the pot (preferably not your fingers, a fork is probably safer) and put them on the parchment paper. Or the... whatever it is you've got there.

Now put them all out in nice neat little rows (or weird patterns, or crude ones if you're like that) and let them sit there to dry. No touchie. No, I know it looks good, but you're supposed to let it dry before you- ah, whatever, one or three won't hurt.

Or the whole batch.

Screw it, drying is optional.

But if you do decide to let them dry, they get all nice and crunchy and crystallized and pretty, and you can put them out in a pretty little crystal bowl in the middle of the table and people are going to think you actually know how to cook. Congratulations! You've won your family's approval!

Now go and make yourself sick on the fruits of your labor, you've earned it.

(And next time, if you want to get really elaborate, you can try adding spices, like cloves and cinnamon and allspice and whatever else strikes your fancy, for that extra holiday sparkle.)

GraveDancers · Nov 17, 2021 9:55 AM

GraveDancers - 48973

Chocolate chip Cheesecake Bars
Not exactly Thanksgiving-y but they're great for any occasion or just because.

What you need:
• 2 packages cream cheese
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 packages of cookie dough

Steps
•Preheat oven to 350°
• Grab both packages of cookie dough and squish the dough to the bottom of a 13x9 glass casserole dish. You will use about a package and a half of the cookie dough making the base of your cookie bars.
• Cream together the cream cheese, eggs, sugar and vanilla until smooth.
• Pour cream cheese mixture into the casserole dish, even out with spoon.
• With remaining cookie dough flatten pieces and cover the top of cream cheese mixture.

Throw in oven for 30 - 45 minutes, or until middle part of the bars isn't 'jiggly.

Let cool, cut into bars then place in a fridge until desired coldness.

whywishesarehorses · Nov 17, 2021 4:29 PM

Whywishesarehorses - 52732

- 6 med sweet potatoes
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/3 cup milk
- 1/2 cup butter

Cook sweet pots in water 45 minutes or until tender. Cool, peel and mash... combine pots with sugar eggs vanilla milk and butter- beat at medium speed until smooth. Spoon in a greased 12x8x2inch dish.

Topping
- 1 cup packed brown sugar
- 1 cup chopped pecans
- 6 Tbsp all purpose flour
- 6 tbsp butter...

Mix brown sugar, pecans, flour and butter with pastry knife or possibly fork. sprinkle over the top of the sweet pots. Bake 30 minutes in a 350 degree oven.
(If you use canned sweet potatoes note 1 can is equal to 1/2 recipe)

This has been my favorite for years, and now it is my partner's as well! I've been asked to make it for both Thanksgiving and Christmas and I am elated.

Windigo · Nov 17, 2021 7:32 PM

Windigo here, 42168.
Here it is y'all, the keys to the kingdom. A guaranteed tradition every Sunday morning before church My entire childhood (Or every day, really. All we had to do was stop by Mawmaws and "bum a biscuit" as my Dad called it. She always had plenty made) A Southern Legacy...
My MawMaw's homemade biscuits, as she taught me how to make 'em many moons ago, in her own words. She passed away back in January and my sister asked me if I knew how to make her biscuits. I was the only one of her grands to have the thought to get her to teach me how to make them before she left us. I was about 17 when I asked her to teach me. I've been making these awesome yummies for 16 years. Anywho, my sis asked me right after Mawmaw passed and it all came rushing back to me, the entire conversation, so I texted it back to her, word for word. I now present that text to you, with my own modifications to perfect them to my own liking over the years.

Ok sis I'm reaching into the vault with this stuff.
From memory, and from mawmaws mouth to my ears it went like this. (Also, I'm pretty sure she was eyeballing it too so just find what comes out right for you)
"You want 7 or 15? I don't know why but that's what it'll make every time," she laughs.
"For 15 it'll be about 3 cups of self rising flour. Have extra nearby.
Git ya bowl and make ya well in your flour. Then add maybe half a cup of veggie oil or shortnin, or more, up to a cup if you want. Butter works too.
Work that into ya flour a bit til it gets all crumbly lookin. Then add milk or buttermilk bit by bit until all your dough makes a big ball. But don't overwork your dough or they'll come out tough. No spoons needed gal, get your hand in it! Flour em up good. When it'll make a ball and stick pretty much all together, sprinkle you some extra flour on top to be able to handle it."
"Grease your cast iron up good and make sure to have some extra oil in the pan on 1 side.
Now, you pinch off your dough into about 2.5-3 inches. There's other ways, but pinchin biscuits is the best. Roll both sides of your biscuit ball in the extra grease and start filling the pan up til it's full, you want em touching. Bake em at 350 for about 30-45 mins, just check em. You know what you want em to look like."
Enjoy!
Okay, I cooked them that day with her, we used veggie oil, and it works great, she said shortening is better tho, more flavor. I've done em all different ways til I found what I like and ain't gotta have anything special on hand. MY favorite way though is with cold spreadable butter, and it'll be about a cup, maybe more. It cuts into the flour better and give you the texture you're looking for faster so you don't overwork it. And just regular milk cause I ain't keeping buttermilk on hand for biscuits lol. They bake up huge and have that salty buttery flavor already there.

StormwoodFarm · Nov 18, 2021 5:06 PM

StormwoodFarm, 50888

My favorite thanksgiving dish is a broccoli cheese casserole that my mom always made when we were growing up. I'm pretty sure this is what made me decide that broccoli was good.

You will need:
1 sleeve of Ritz crackers
½ cup mayonnaise
1 can cream of mushroom (or celery, or chicken) soup
~½ cup sharp cheddar cheese (but I measure this with my heart)
And approximately 30 oz of broccoli, frozen or fresh!

1. Cook the broccoli
2. Mix mayo, cream of mushroom soup, cheese, and broccoli in a bowl and spread into a casserole dish.
3. Crush up the crackers and toast them for a few minutes in a frying pan on the stove top.
4. Sprinkle crackers on top of the casserole
5. Bake at 350F for about 20 minutes

It's delicious by itself, with mashed potatoes, or even with rice! :)

Cheers · Nov 18, 2021 8:22 PM

Cheeers 3790

My Ausmerican Thanksgivings are a meal of legend here in Brisbane. We do it BIG and usually have about 40 people show up for turkey, ham, pie and various sides. This year since we are building our new house we were really hoping we would be able to have the full do there, but the house isn’t ready yet.

So we are having a construction Thanksgiving with about 18 people and turkey sandwiches and pie! Closed toe shoes required, no plumbing available besides the portaloo. Roughing it. Bring your own chair!

It’s hot here, the weekend before summer begins, so it’s always a little tricky to have my favourite meal but also not make the house so hot it’s unbearable. Less baking is better.

This sort of do-ahead tart will be doing quadruple duty for me this year. Cranberries? Check. A tart/sour dessert to offset all the super sweet ones? Check. Super pretty bright colours? Check. Can be made gluten free? Check. Do ahead? Check. Make various stages even further ahead? Check Check Check! Come on Thanksgiving!

Cranberry Lemon Curd Tart
https://buttermilkbysam.com/cranberry-and-lemon-curd-swirl-tart/

jezmynespice1 · Nov 19, 2021 12:02 PM

A very popular favorite in my house is our homemade apple cranberry stuffing

1/2 cup (1 stick ) butter
2 cups chopped celery
1 cup chopped onion
2 medium chopped red apples
1 bag cranberries
1 teaspoon Parsley flakes
1 teaspoon rosemary leaves
1 teaspoon Thyme leaves
6 cups dry unseasoned bread cubes
1 can chicken broth
1 cup apple juice

1. Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.
2. Place bread cubes in large bowl. Add celery mixture, broth and apple juice; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.
3. Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned.

hiddenvfarm · Nov 23, 2021 5:33 AM

This is an awesome idea I'll have to get my recipe and put it on here later

Cheers · Nov 25, 2021 11:09 AM

@windigo your grandmother’s biscuit recipe is awesome! Biscuits are one of those super deceptively simple baked goods. They look and sound like a two year old should be able to make them, but only someone with a really good touch can make good ones! Your version of the recipe is lovely and made me smile.

silverborn · Nov 25, 2021 3:35 PM

Silverborn - 52949

We really don't make anything out of the ordinary for Thanksgiving, so I'll share another good fall favorite: brown flour gravy/potato soup!

A two night meal. Quantities are very approximate, because my dad's idea of measuring is "this is enough".

Night one:
Ingredients:
Ground beef or chopped steak, and any spices or herbs you like to flavor it
Water
Flour
Gravy browning liquid (optional)
Rice
Bread

Brown the hamburger in any flavors you like (we add garlic and a grilling spice mix). Remove the hamburger and leave some of the fat in the pan. Mix water and flour in a separate container until it creates a gravy like texture, then pour it in with the fat. It helps to have one human mix the gravy in the separate container, and one human constantly stir the gravy and fat in the pan.
You want enough gravy to act as a soup-base for the meat you browned. If you made too much, it's fine - this portion freezes VERY well.
Once the gravy is enough to cover the meat and has warmed and thinned to the right consistency (it'll get really thick and look like dough for just long enough you'll worry, and then thin out into gravy), add the browning liquid if you'd like. It only adds color, so it's optional. Then mix the meat back in until it's all evenly mixed and warmed to the same temperature.
Also make the rice. Plain is ideal because you'll be adding to it.
To serve, portion everyone some rice and a slice of favorite bread. Pour the gravy meat mixture onto the rice and bread and dig in!

Night two:
You'll also need cubed white potatoes as well as your previous mix of meat and gravy.
On this night, cube some potatoes and boil them. (If you have dogs or rats, boil the potatoes plain so you can hold back some for them. Otherwise, go ahead and add seasoning if you want.) Once they're mostly cooked with maybe a little crunch still in the middle, put the meat and gravy mixture on the stove and warm it. Add the potatoes and continue to warm until the mixture starts trying to boil (doesn't go very well because of the thickness, but you'll see bubbles). That is typically sufficient to finish cooking the potatoes. Make sure and if not, let it simmer until they're done.
Pour out the potato soup onto bread.
This step doesn't freeze quite as well because the potato consistency changes a little, but it's still very good even with that change.

You can freeze for up to 6 months. If not frozen it lasts about 1 week in the fridge. Fantastic filling meal for when it's cold out!

ConfluenceFarms · Nov 26, 2021 6:23 PM

Wowza do these sound delicious! Here are the prizes from Hunt & Jump, but who ever gets those dishes on Thanksgiving is the real winner!

1st prize = 1,000,000 HBs Seaswell (45120) for Orange Sweet Potatoes
2nd prize = 75,000 HBs Windigo (42168) for Maw Maw’s Homemade Biscuits
3rd prize = 50,000 HBs Silverborn (52949) for Brown flour/Potato soup

Lallyhop · Nov 27, 2021 12:39 PM

Is that the bluegrass results? Those ID numbers and names look wrong, unless we were sharing across servers, lol.

ConfluenceFarms · Nov 27, 2021 3:14 PM

OH! SORRY! Yes they were the HJ1 results. My only excuse is that I was SUPER tired! It has been corrected.

Seaswell · Nov 27, 2021 10:22 PM

Aw. Thanks Confluence.

Windigo · Nov 28, 2021 1:23 PM

Haha awesome, Thanks! I'm glad to be able to share this recipe.
@Cheers I'm absolutely sure all of her 15+ grandkids have been in the kitchen helping her make these when we were toddling. If you'd ask any of us what we remember about her most, that answer would be that there was always love, laughter, and fresh biscuits, and plenty of all.
And you're definitely right, they're such an easy thing, but it doesn't take long to screw them up at all. My learning how came from messing up dozens of batches as a teen and my brothers not letting me live it down. Rock biscuits lol. I got banned from the kitchen and decided if I'm gunna learn how I messed up, I might as well learn from the pro, lol. Thankfully Mawmaw had me sorted out quickly.
This will be our first Christmas without her. For all my living life, we may not know where/what we were going to be doing/at every other day of the year. But come December 24th at 5pm, we were all at her house. Its already hard, just thinking about it. It makes me happy to be able to share her biscuits with everyone on here, like shes teaching me how all over again, and there just ain't much this year that's been very happy.

ConfluenceFarms · Nov 28, 2021 2:57 PM

{{{{{Hugs, Windigo!}}}}}

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