November 25, 2014
Honestly, Thanksgiving is my favorite holiday. Not only does it fall within the boundaries of the best season (i.e., autumn), but the holiday is marked by lots and lots of food. And, I mean, is there anything better than food? Answer: no. Additionally, I love cooking, so I enjoy being able to try out different Thanksgiving recipes – it taken me a few Thanksgivings, but I think I’ve finally settled on the perfect recipe for mashed potatoes. Apropos of this, we reached out to startups and asked them to share their own favorite Thanksgiving recipes to share with the rest of the community.
While we aren’t entirely new to tech people sharing their favorite recipes, we haven’t yet gotten the chance to take a peek at what startups founders set in front of their very own families during the holidays. While inherent in the startup life is a philosophy of constant work and a dedication to pursuing the best things for your company, it’s sometimes important to be reminded that people who work in startups do take the time to celebrate with their families; Thanksgiving is one of those important times of celebration. Read on to see what startups are making this week with these Thanksgiving recipes.
Here are 30 Thanksgiving recipes that startups shared with us:
Kale & Date Salad with Cranberry Pear White Balsamic Vinaigrette
Shared by Binary Star Systems
- 6 cups Baby Kale
- 1/4 cups Chopped Pecans
- 1 Small Shallot Thinly Sliced
- 3 Dates Thinly Sliced
- 2 tbsp Cranberry Pear White Balsamic Vinegar
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp Stoneground Mustard
- 1/4 tsp Salt
- 1/8 tsp Pepper
- To make the vinaigrette combine cranberry pear white balsamic vinegar, extra virgin olive oil, stoneground mustard, salt and pepper in a small bowl and whisk.
- Combine kale, shallots, pecans and dates in a large bowl and drizzle with vinaigrette; toss. Divide salad among plates.
- Don’t have an ingredient? Substitute Arugula for Kale, use pistachios instead of pecans or use Ripe Summer Peach Balsamic Vinegar instead of the Cranberry Pear White Balsamic Vinaigrette (we do this in the summer for seasonality).
Shared by AskforTask
- Olive oil
- Ensure the pan is piping hot before putting anything in, then put enough olive oil to very thinly cover the pan.
- Season one side of the scallops with salt, pepper, and your season spice, possibly paprika.
- Place them the seasoned side down in a clockwise manner, evenly spaced. Season the side facing up now.
- After 1-1.5 minutes, turn the scallops over and cook on the other side for another 1-1.5 minutes.
- When finished dump them out all at once into a paper-towel covered strainer, not one at a time.
- You may serve on a bed of rice with veggies or by themselves as an appetizer.
Orange Juice Turkey
Shared by ReSoMe
- 15lb turkey
- 4-6 cups orange juice
- 1/2 cup soy sauce
- 1 tablespoon minced garlic
- 1 large minced onion
- 1 tablespoon cinnamon
- 1/2 cup butter
- 1 500ml jar honey
- Pour 4 cups of OJ over the bird, letting some flow through the cavity then the same with the soy sauce. Use the injector needle to sample some of this mixture and inject into 6-10 spots on the top the bird – now you have some nice citrus working for you on the inside and holes for the rest of the mixture to seep in.
- In a saucepan melt the butter and add the onions to activate and soften them, add in the garlic and cinnamon then pour this mixture over and through the bird. You don’t need to “cook” anything here just heat/stir enough to mix it all into the butter so you can pour it. I like to keep a mound of the onion on top to trap liquids when basting for the entire process – soaking and cooking. As the butter flows through the bird and hits the cold juice mixture it will harden – scoop these bits up and place inside the bird. If the turkey is not covered up to just below the opening of the cavity, top up with more OJ (and soy sauce if you want.) Drizzle with honey – be sure to hit every injection spot and get a little inside the cavity.
- Place in refrigerator for at least 2 hours, basting often – ensuring the onion bits and pile stay on top to trap the marinade and always target the injection spots and flow some through the cavity.
- Take the bird out of the fridge, one last big basting in the pan. Remove the bird from the pan (I put it on a cookie sheet) and strain marinade with slotted spoon or sieve to capture any goodies (butter chunks, onions, garlic chunks) these can be placed in the cavity or added to the stuffing. I recommend putting the butter chunks in the cavity and the onions, garlic in the dressing. Stuff the bird and cap the end with tin foil (this is so when you are basting the turkey when cooking the stuffing doesn’t get soggy.)
- Once the bird is on the v-rack pour the marinade over again (hopefully the pile of onions, etc are still on top to capture juices when you baste) and let the marinade sit in the bottom. Tent the pot with tinfoil and cook for 5-5 1/2 hours at 350. This is hotter and longer than usually recommended but it is because I recommend basting every half hour to 45 min which means the door will be open quite a bit during cooking. Every time your baste the turkey finish with drizzling honey over the entire top of the bird be sure to hit each injection spot – this will give a candy texture to the skin and add a sweetness to it – it will also make the skin brown and darken faster so be prepared for dark but yummy tips, etc.
Bacon and Parmesan Brussels Sprouts
Shared by ReSoMe
- 1.5 lbs Brussels sprouts
- 1 large lemon
- 5-6 pieces of bacon (cooked and chopped)
- 1 heaping tablespoon of Parmesan cheese
- 1/4 cup butter
- Chop, peel wash, and cut Brussels sprouts in half long ways and place on a baking sheet cut side down (I placed them on top of wax paper too.)
- Cut lemon in half and squeeze over Brussels sprouts then cut into slices and arrange on top of Brussels sprouts. Let sit for at least half an hour.
- Bake at 350 for 30 min – bottoms will brown and tops will become a bright green. Discard lemon when done baking.
- Melt butter, remove from heat, stir in Parmesan and bacon and pour over Brussels sprouts and mix. Sprinkle with fresh Parmesan to serve.
Shared by Cheekd
- 1 package (12 ounces) semisweet chocolate chips
- 1 package (11 ounces) candy corn
- 52 fudge-striped cookies (sometimes I exchange for Fudge Dipped Ritz Crackers)
- 1/4 cup butter, cubed
- 4 cups miniature marshmallows
- 6 cups crisp rice cereal
- 52 white confetti sprinkles
- In a microwave, melt chocolate chips; stir until smooth. For tails, use a dab of chocolate to attach five candy corns to the chocolate side of half of the cookies in a fan shape; refrigerate until set.
- In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls.
- Remelt chocolate if necessary. Using chocolate, attach the cereal balls to the chocolate side of the remaining cookies. Position tails perpendicular to the base cookies; attach with chocolate.
- Refrigerate until set.
- For feet, cut off white tips from 52 candy corns; discard tips. Attach feet to base cookies with chocolate. Attach one candy corn to each cereal ball for heads.
- With a toothpick dipped in chocolate, attach two confetti sprinkles to each head. Using chocolate, dot each sprinkle to make pupils.
- Let stand until set. Store in an airtight container. Yield: 26 turkeys.
Pumpkin Chiffon Pie
Shared by RentLingo
- 3 beaten egg yolks
- 3/4 cup brown sugar
- 1 1/2 cups canned pumpkin
- 1/2 milk
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 T Knox gelatin (1 envelope)
- 1/4 cup cold water
- 3 stiffly beaten egg whites
- 1/4 cup sugar
- 1 pie crust: plain baked, graham cracker or ginger snap
- Combine egg yolks, brown sugar, pumpkin, milk, salt and spices.
- Cook in double boiler until thick, stirring frequently. Soften gelatin in water and stir into hot mixture. Chill until partially set.
- Beat egg whites, add sugar, fold into gelatin mixture.
- Pour into pie shell. Refrigerate overnight.
Chocolate Raspberry Pavlova
Shared by Rabbit
For the chocolate meringue base:
- 6 large egg whites
- 300 grams cane sugar
- 3 tablespoons cocoa powder (sieved)
- 1 teaspoon balsamic vinegar
- 50 grams dark chocolate (finely chopped)
For the topping:
- 500 ml Chantilly cream
- 500 grams raspberries
- 3 tablespoons dark chocolate (coarsely grated)
- Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.
- Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
- Mound on to a baking sheet in a fat circle approximately 23cm / 9 inches in diameter, smoothing the sides and top.
- Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers.
- Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
- When you’re ready to serve, invert on to a big, flat-bottomed plate.
- Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the raspberries.
- Coarsely grate the chocolate so that you get curls rather than rubble, as you don’t want the raspberries’ luscious colour and form to be obscured, and sprinkle haphazardly over the top, letting some fall, as it will, on the plate’s rim.
Shared by CompanyFolders
- 1 stick melted butter
- 2 eggs
- 8 oz sour cream
- 1 can kernel corn
- 1 can creamy corn
- 1 pack corn muffin mix
- Mix these ingredients and pour into a lasagna dish.
- Bake for about an hour and fifteen minutes at 350 degrees.
- For the first 45 minutes, keep the pan covered. For the next 30 minutes, bake it uncovered.
Shared by UrbanStems
- 21 oz. can cherry pie filling
- 8 oz. plain yogurt
- 8 oz. tub of Cool Whip
- 15oz. can of pineapple tidbits
- 2 cups mini marshmallows
- Drain the pinapple – even pat the tidbits with paper towels to absorb extra moisture.
- Mix all the ingredients together (except marshmallows) and add marshmallows at the end right before serving.
Maple-Roasted Brussels Sprouts
Shared by Home Chef
- 14 oz Brussels sprouts
- 1 garlic clove
- 4 oz of pure maple syrup
- 1 tsp olive oil
- pinch of salt
- pinch of pepper
- Preheat the oven to 400°F and prepare a baking sheet with foil or parchment.
- Rinse and halve the Brussels sprouts.
- Finely mince the garlic clove.
- Place Brussels sprouts and minced garlic in a bowl and add 1 tsp. olive oil and a pinch of salt and pepper. Coat sprouts evenly.
- Evenly arrange sprouts on the baking sheet (no overlapping). Place in the oven to roast for 15-20 minutes, or until sprouts become
browned and tender.
- Remove from oven and pour the maple syrup over the Brussels sprouts in the baking pan. Move sprouts around to ensure they’re coated with the syrup.
- Place sprouts back in the oven to roast for another 5-8 minutes.
- Remove from oven and allow to cool for 5 minutes until the syrup hardens a bit and the sprouts cool.
- Place in a serving dish and garnish with a crack of fresh sea salt.
Cheesecake Pumpkin Pie
Shared by Wardrobe Wake-Up (original recipe by Paula Deen)
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1 cup half-and-half
- 1/4 cup (1/2 stick) melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger, optional
- 1 piece pre-made pie dough
- Whipped cream, for topping
- Preheat the oven to 350 degrees F.
- Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
- For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
- Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.
- Cut into slices and top each piece with a generous amount of whipped cream.
Sweet Potatoes Glazed with Molasses, Pecans, and Bourbon
Shared by HomeZada (original recipe by Bobby Flay)
- 1 stick unsalted butter, quartered
- 3/4 cup molasses
- 1/2 cup light brown sugar
- Pinch cayenne pepper
- 1 cup bourbon
- Salt and freshly ground black pepper
- 8 large sweet potatoes, par cooked and cut into 2-inch dice
- 3/4 cup toasted chopped pecans
*The potatoes can either be roasted or boiled to par-cook them.
- Preheat the oven to 375 degrees F.
- Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
- Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
- Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.
Oven-Roasted Cornish Hens
Shared by The Expert Institute
- 8 Cornish Hens
- 6 ounces of mushrooms – finely chopped
- 2 onions – finely chopped
- 3 tablespoons of olive oil
- 2 tablespoons of salt
- 2 tablespoons of pepper
- 2 cloves of garlic – finely chopped
- 2 sprigs of rosemary – finely chopped
- Preheat oven to 385 degrees F.
- Clean the hens thoroughly under running water and make sure they are dry before getting started.
- Next you’ll rub the hens with olive oil and season them with salt, pepper and rosemary.
- Once they are well seasoned you will stuff each hen with chopped mushroom, onion, and garlic.
- Place the hens in the oven for 60-minutes.
Apple Sausage Stuffing
Shared by GlobaFone (original recipe by Tyler Florence)
- 1/2 stick butter
- 2 Golden Delicious apples, peeled, cored, and cubed
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp chopped fresh rosemary
- 1/2 lb. loose Italian sausage (optional)
- 2 small onions, sliced
- 6 large cornbread muffins, torn into bite-size pieces
- Kosher salt and freshly ground black pepper
- 1 large egg, lightly beaten
- 1/4 cup light cream
- 1/4 cup chicken stock
- Melt butter in a pan over medium heat and toss in apple cubes. Cook for about 2 minutes to add a little bit of color, then set aside.
- In the same pan, add the olive oil, rosemary, and sausage, if desired. Cook until lightly browned, then add the onions; cook for 10 minutes or until golden. Scrape into a large bowl; add the apples and cornbread. Season with salt and pepper; toss to combine.
- In a separate bowl, whisk together the egg, cream, and chicken stock; pour over cornbread. Stir stuffing, season with salt and pepper, and bake inside turkey or in a gratin dish as dressing. (For dressing, bake in a 375ºF oven for 30 to 40 minutes.
Southern Corn Casserole
Shared by Home Chef
- 15.25 oz. can of corn
- 15.25 oz. can of creamed corn
- 8.5 oz. corn bread mix
- 1 cup sour cream
- 4 tbsp. butter
- 1 cup cheddar cheese
- 2 green onions
- pinch of salt
- pinch of pepper
- Preheat oven to 350°F and lightly grease a cast iron skillet or oven-safe casserole dish with butter or spray.
- In a large bowl, mix the can of whole kernel corn, the can of creamed corn, cornbread mix, sour cream, and half of the cheddar cheese together. Add a pinch of salt and pepper and mix with a spatula to incorporate.
- Pour mixture into the cast iron skillet or oven-safe casserole dish and bake in the oven for 35-40 minutes.
- Remove from oven and insert a toothpick into the center of the casserole. If toothpick comes out cleanly, top with cheese and place back in oven to bake for another 5 minutes, or until cheese is bubbling and brown.
- If toothpick does not come out cleanly, place back in oven to firm up for another 5 minutes. Then top with cheese, place in oven for another 5 minutes, until cheese is bubbling and brown.
- Garnish with green onion and a crack of fresh black pepper
Shared by SittingAround
- 1 lb green beans, washed and trimmed1 lemon
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic
- Salt & pepper to taste
- Zest lemon and set aside.
- Bring large pot of salted water to a boil. Add green beans and cook until bright green and crisp, 3 minutes. Immediately put beans into bowl of ice water to stop cooking. Drain.
- Heat olive oil and butter in large pan over medium heat. Mince garlic and add to pan, along with half the lemon zest. Saute until garlic and zest just start to brown.
- Add beans to the pan and remaining lemon zest. Saute until beans are cooked through, 8 minutes.
- Season with salt & pepper and serve.
Super Stuffed Cornbread
Shared by GenYRator
- 5 pieces – 1/2 lb of bacon
- 1.5 cups of all-purpose flour
- 1.5 cup yellow cornmeal
- 1/2 cup sugar
- 2 tablespoons of baking powder
- 1 1/4 teaspoon salt
- slightly less than 2 cups milk
- 1 cup buttermilk
- 1/2 cup unsalted softened butter
- 3 eggs beaten
- 8oz shredded sharp cheddar divided in half
- 3 unseeded and chopped jalapeño
- Cook bacon for about 10min in heated skillet. Place bacon on paper towel plate. Crush bacon into small pieces.
- Preheat oven to 375 with bacon grease (just enough to coat the skillet).
- Combine cornmeal, baking powder, salt, and flour in 1 bowl (batter).
- Combine egg, butter, milk in another bowl and beat till lumpy (mix). Add jalapeno, corn, and 1/2 of cheese.
- Remove skillet from oven and add more butter. Mix everything and stir. Add bacon to mix and then pour in mix.
- Bake for about 30-35min (toothpick clean). Add rest of cheese on top.
Sweet Potato Recipe
Shared by Accessibility Partners
- 6 tall cans of Bruce’s Yams in syrup, drained (or equivalent)
- 1 cup granulated white sugar
- 1 lb sweet butter, room temperature, cut into pats
- 2 bags regular size marshmallows (not the minis nor the giant ones)
- Little by little, blend in a Cuisinart, yams, sugar and butter. As you finish each batch, transfer the mixture into a large Tupperware container.
- When it’s all done, cover well and refrigerate until Thanksgiving Day.. (It’s nice that this can be blended a day or two before the holiday.)
- Remove from refrigerator early on Thursday and let it come to room temperature.
- Two or three hours before eating, transfer the mixture, an inch at a time, into a deep well-buttered casserole.
- In between the layers, push in marshmallows being sure to cover every spot.
- When you get to the top layer, and you put in the last of the marshmallows, cover the casserole with aluminum foil.
- Be sure to keep the foil up above the marshmallows (not touching them).
- Put into a 350 oven for 35-40 minutes.
- Remove the foil and bake for another 10 minutes or so until the top marshmallows are crispy brown.
Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce
Shared by Yummly
- 7 1/2 ozs gingersnap (or 1-1/2 cups finely ground gingersnap crumbs)
- 1/4 cup granulated sugar
- 5 tbsps unsalted butter (melted)
- 15 ozs pumpkin (such as Libby’s)
- 11/3 cups granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup heavy cream (cold)
- 11/2 lbs cream cheese (three 8-ounce packages, room temperature)
- 5 large eggs (room temperature)
- 1 cup sugar
- 2 tbsps light corn syrup
- 2 tbsps water
- 1/8 tsp lemon juice
- 1/2 cup heavy cream (plus more if necessary)
- 1 tbsp unsalted butter
Leftover Thanksgiving Balls
Shared by Dasheroo
- 1/8 cup of leftover chopped up turkey
- 1/8 cup stuffing
- 1/8 cup mashed potato
- hot oil
- Take the stuffing or mashers (or both) in your hand and put your thumb in the middle making room for the turkey.
- Put the turkey in the middle and wrap the stuffing/mashers around it making it into a ball.
- Roll the ball into the egg, then the flour.
- Put into the boiling oil for a few minutes.
- Serve with gravy to dip!
Brown Sugar-Glazed Sweet Potatoes with Marshmallows
Shared by Simplpost
- 4 pounds sweet potatoes (yams), peeled, cut into 1-inch pieces
- 2/3 cup packed golden brown sugar
- 5 tablespoons butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 2 cups marshmallows
- 1/2 cup sliced almonds
- Preheat oven to 375°F.
- Arrange potatoes in 13 x 9 x 2-inch glass baking dish.
- Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves.
- Pour mixture over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes.
- Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
- Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts.
- Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.
Shared by Dash
- Orida Frozen Southern Style Hashbrowns
- 1 can Cream of Mushroom Soup
- 8oz. Sour Cream
- 1 tsp. Salt
- 1 Stick Butter (melted)
- 12 oz. Velveeta (chopped)
- 1/4 cup Onions (optional)
- 1 box Cornflakes
- Put hashbrowns in dish. Add chopped Velvetta.
- Mix all other ingredients and pour over hashbrowns.
- Cover hashbrowns with crushed cornflakes.
- Drizzle 1/4 cup of melted butter over everything.
- Bake on 350 for 45-50 minutes. Make sure potatoes are fully cooked and tender.
Spicy Deviled Eggs
Shared by Dash
- 10 large eggs
- ¼ cup mayonnaise
- 1 tablespoon Sriracha
- 3 cornichons, minced
- 4 ounces goat cheese, at room temperature
- 2 teaspoons Dijon Mustard
- 1 ½ teaspoons shallot, minced
- 2 teaspoons chives, snipped
- 1 dash kosher salt and pepper to taste
- 1 ounce prosciutto, torn into 20 pieces
- Boil and peel the eggs – half them lengthwise.
- In a medium bowl, mix the mayonnaise, Siriracha sauce, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Add the yolks to the bowl and mix until smooth.
- Fill each egg half with the mixture and top each egg with a piece of prosciutto.
- Sprinkle with the remaining 1 teaspoon of chives and serve.
Cola Chicken Wings
Shared by Adela Mei
- 1 can of Cola
- 12 dozen chicken wings (wash and dried)
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 tablespoon grated ginger
- Pan-sear the chicken wings – should take 2-3 minutes.
- Once chicken wings have browned add the ginger.
- Once ginger is fragrant add cola and soy sauce. Cook for 20 minutes on medium-high.
- Once the chicken wings are caramelized they’re ready to serve.
Shared by Inselly
- 1 cup tomato puree
- 1 large chopped onion
- 4 gloves of garlic, chopped
- 5 medium size tomatoes, 1 eggplant and 1 zucchini, very thinly sliced
- olive oil, salt, pepper, chopped parsley
- Preheat the oven to 375 degrees F (190 degrees C).
- Add the olive oil, onion and garlic to a large heavy bottomed round or oval pot, stir over medium heat until the garlic starts to brown and becomes fragrant. Pour tomato puree and stir for few more minutes. Atop the tomato sauce.
- Arrange alternating slices of eggplant, zucchini and tomatoes, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors.
- Drizzle the vegetables with a bit of olive oil, add salt and black pepper. Cover the pot with a piece of aluminium foil.
- Bake for about 45 minutes, then remove the foil and bake for another 10-15 minutes. Vegetables should be clearly cooked, but still with some structure.
- Sprinkle the parsley and serve hot.
Shared by Parachute
- 2 bunches of Curly Kale
- 2 lemons
- 1 large shallot
- 2 large carrots
- Olive Oil
- Sunflower Kernels (roasted not salted)
- Feta cheese – a nice soft one with a lot of flavor
- Tear the leaves from the stems of the kale. Discard stems. Tear kale into little bunches, maybe like 2 inches. Wash and dry.
- Drizzle kale with olive oil and a tiny bit of salt. Massage kale for 5 minutes. I do this is two batches. Kale will shrink in size and turn a brighter green. Massaging will minimize the bitterness of the kale.
- Grate the carrots. Finely chop the shallot.
- For the dressing, combine olive oil, lemon juice, salt, and pepper to you liking.
- I mix the carrots and shallot in, then dress the salad, then toss in the feta and sunflower kernels.
Cranberry Sauce with Bourbon
Shared by Greenvelope
- 1 cup sugar
- 1 stick of cinnamon
- Fresh ginger peeled and sliced
- 1/4 cup bourbon (recommend using Woodinville Whiskey Co Bourbon)
- Orange Zest – about 1/2 and orange
- 2 cups thawed cranberries
- 1 vanilla bean with the seeds scraped out
- Mix sugar and bourbon in pan then add cinnamon orange zest, orange juice and ginger. Bring to boil, letting the sugar dissolve, then bring the temp down to medium/low.
- The mix should start to become thicker in 4-5 minutes. Add cranberries and vanilla and continue to simmer. Stir Often to prevent burning. Stir for around 10 to 12 minutes until you get the desired consistency.
- I like mashing the cranberries with a fork to make it a bit smoother. If you do this you should keep on the stove for another few minutes.
Sour Cream Cranberry Relish
Shared by Common Form
- 2 cups whole raw cranberries, washed
- 1 onion (chopped)
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 tablespoons horseradish
- Grind the berries and onion together.
- Add everything else and mix. Put in a plastic container and freeze.
- Early morning the day you want to eat it, move it from freezer to refrigerator compartment to thaw. The relish will be thick, creamy, and pink.
Teriyaki Meatball Appetizer
Shared by Govlish
- 2 pounds ground beef
- 1/2 cup Panko bread crumbs
- 2 egg yolks
- 2 cloves crushed garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 cup orange marmalade
- Preheat oven to 400 degrees.
- Whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, marmalade and 1 cup water; bring to a simmer. Stir
in cornstarch mixture until thickened.
- Combine ground beef, bread crumbs, egg yolks, garlic, soy sauce and pepper. Stir until mixed.
- Roll the meat mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.
- Place meatballs onto baking sheet and bake until browned for about 20-25 minutes.
- Add meatballs into sauce, warm and serve.
Shared by BuildMyBod
- 1 cup sugar
- 3/4 cup oil (preferably corn oil)
- 1/4 cup honey
- 1 tsp vanilla
- 1 egg
- 2 cups self rising flour
- 1 teaspoon cinnamon
- 1 scant teaspoon baking soda
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 1 tablespoon water
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla
- Mix sugar, oil, honey, vanilla, and egg in a bowl.
- Dump in the flour, cinnamon, baking soda and chopped pecans. Mix well.
- Spray a 11″ x 14″ pan with cooking spray. Press dough into the pan and press it evenly.
- Bake at 350 degrees for 15-20 minutes. It will rise and fall.
- While warm, spread with the powdered sugar, water, butter and vanilla mixture.
- Cut bars before they cool.
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