Top 10 Thanksgiving Recipes

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Source: http : //www.tasteofhome.com/recipes/holiday---celebration-recipes/thanksgiving-recipes/top-10-thanksgiving-recipes

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Ingredients 1/2 cup butter, melted 3 tablespoons lemon juice 2 teaspoons grated lemon peel 1 teaspoon minced fresh thyme  or  1/4 teaspoon dried thyme 1 turkey (14 to 16 pounds) 2 teaspoons salt 2 teaspoons pepper 1 medium lemon, halved 1 medium onion, quartered 14 garlic cloves, peeled 24 fresh thyme sprigs 1 tablespoon all-purpose flour 1 turkey-size oven roasting bag TOTAL TIME:  Prep: 30 min. Bake: 2-1/4 hours + standing

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Directions : In a small bowl, combine the butter, lemon juice, lemon peel and minced thyme. Pat turkey dry. Sprinkle salt and pepper over skin of turkey and inside cavity; brush with butter mixture. Place the lemon, onion, garlic and thyme sprigs inside cavity. Skewer turkey openings; tie drumsticks together . Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided . Bake at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving. If desired, thicken pan drippings for gravy.  Yield:  14-16 servings.

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Ingredients 3 pounds potatoes (about 9 medium), peeled and cubed 6 bacon strips, chopped 1 package (8 ounces) cream cheese, softened 1/2 cup sour cream 1/2 cup butter, cubed 1/4 cup 2% milk 1-1/2 teaspoons onion powder 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese 3 green onions, chopped TOTAL TIME:  Prep: 35 min. + chilling ~ Bake : 40 min .~

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Directions : Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender . Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain . Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day . Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, uncovered, 40-50 minutes or until heated through.  Yield:  10 servings .

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Ingredients: 1 package (12 ounces) fresh  or  frozen cranberries 1 cup thawed cranberry juice concentrate 1/2 cup dried cranberries 1/3 cup sugar 3 tablespoons orange juice 3 tablespoons orange marmalade 2 teaspoons grated orange peel 1/4 teaspoon ground allspice TOTAL TIME:  Prep: 10 min. Cook: 15 min. + chilling

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Directions : In a small saucepan, combine the cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until the berries pop, about 15 minutes . Remove from the heat; stir in the orange juice, marmalade, orange peel and allspice. Transfer to a small bowl; refrigerate until chilled.  Yield:  3 cups .

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Ingredients 2 cans (10-3/4 ounces  each ) condensed cream of mushroom soup, undiluted 1 cup milk 2 teaspoons soy sauce 1/8 teaspoon pepper 2 packages (16 ounces  each ) frozen green beans, cooked and drained 1 can (6 ounces) French-fried onions,  divided TOTAL TIME:  Prep: 15 min. Bake: 35 min .

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Directions: In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13-in. x 9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top . Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5 minutes longer or until the onions are brown and crispy.  Yield:  10 servings.

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Ingredients 1 cup chopped onion 1 cup chopped celery 1/4 cup butter 6 cups cubed day-old white bread 6 cups cubed day-old whole wheat bread 1 teaspoon salt 1 teaspoon poultry seasoning 1 teaspoon rubbed sage 1/2 teaspoon pepper 1 can (14-1/2 ounces) reduced-sodium chicken broth  or  vegetable broth 2 eggs, beaten TOTAL TIME:  Prep: 30 min. Cook: 3 hours

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Directions: In a small non stick skillet over medium heat, cook onion and celery in butter until tender. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.  Yield:  10 servings.

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Ingredients: 1 cup vanilla frosting 7 drops yellow food coloring 32 miniature peanut butter cups 1 package (11-1/2 ounces) fudge-striped cookies 32 pieces orange mini Chiclets gum TOTAL TIME:  Prep: 1 hour

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Directions: In a small shallow bowl, combine frosting and food colouring. Remove paper liners from peanut butter cups . Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over centre hole on the bottom of cookie, forming the hatband and crown. Add a buckle of Chiclets gum. Repeat with remaining cups and cookies.  Yield:  32 cookies .

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Ingredients: 2/3 cup pecan halves 1/4 cup balsamic vinegar,  divided Dash cayenne pepper Dash ground cinnamon 3 tablespoons sugar,  divided 1 package (5 ounces) spring mix salad greens 1/4 cup olive oil 1 teaspoon Dijon mustard 1/8 teaspoon salt 1 medium pear, thinly sliced 1/4 cup shredded Parmesan cheese TOTAL TIME:  Prep/Total Time: 25 min.

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Directions: In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool . Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.  Yield:  6 servings

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Ingredients: 2 packages (1/4 ounce  each ) active dry yeast 1 cup warm water (110° to 115°) 1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed 1/2 cup sugar 1/2 cup shortening 1 egg 1-1/2 teaspoons salt 5 to 5-1/2 cups all-purpose flour 1/4 cup butter, melted TOTAL TIME:  Prep: 30 min. + rising Bake: 15 min .

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Directions: In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks.  Yield:  3 dozen.

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Ingredients: 1-1/2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted FILLING : 3 packages (8 ounces  each ) cream cheese, softened 1 cup packed brown sugar 1 can (15 ounces) solid-pack pumpkin 1 can (5 ounces) evaporated milk 2 tablespoons cornstarch 1-1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 eggs, lightly beaten

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SOUR CREAM LAYER: 2 cups (16 ounces) sour cream 1/3 cup sugar 1 teaspoon  McCormick® Pure Vanilla Extract Additional ground cinnamon OPTIONAL TOPPINGS: Caramel sundae syrup Chocolate syrup Whipped cream Chocolate curls Ground cinnamon TOTAL TIME:  Prep: 15 min. + cooling Bake: 1 hour + chilling

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Directions: In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes . In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch , cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust . Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set . In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.  Yield:  12-14 servings .

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Ingredients: 5 pounds sweet potatoes, peeled and cooked 4 eggs, lightly beaten 1/2 cup orange juice 1/2 cup butter, softened 1/2 cup sugar 1 teaspoon  McCormick® Pure Vanilla Extract 1/2 teaspoon ground nutmeg Dash salt 1 cup miniature marshmallows TOTAL TIME:  Prep: 15 min. Bake: 40 min .

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Directions In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish . Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes.  Yield:  10-12 servings .

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