Welcome to 44-D’s Annual Thanksgiving-Palooza 2009. Whether you’re looking for turkey recipes, stuffing, side dishes, pies or other desserts, we’ve got you covered. Find great advice and Thanksgiving recipes to plan your Thanksgiving dinner menu. Also, please feel free to add your own special family recipes in the comments section!

Click here to read: Thanksgiving Letter From First Lady Michelle Obama

Giving Thanks to Our Heroes This Holiday

Posted by Dr. Jill Biden

There is nothing like the warmth of home during the holidays. In this spirit, the Vice President and I hosted an early Thanksgiving Dinner last night for servicemembers and their families at our home, the U.S. Naval Observatory. It was the Biden family’s small way of saying thank you to these heroes, and we could not have been more honored to share a table with this group. As my husband said, “Never before has this place been accorded such an honor as tonight. No individual group has walked through that door that has lent more dignity than you.”

read more: The White House Blog

Make desserts the day before Thanksgiving. This really makes sense. It’s so hard to bake everything at the same time because everything seems to bake at different temperatures. Even if you aren’t baking this easy preparation tip comes in handy. Having your pies, candy, etc already made will give you more time to work on preparing the turkey, vegetables, etc.

Peel potatoes the day before Thanksgiving. This easy preparation tip may not seem to save a lot of time, but it really does. The day before Thanksgiving I peel the potatoes, place them in a bowl of water, and then put them in the refrigerator. This way, they won’t oxidize and turn brown. When you are ready to cook your potatoes, simply drain off the water and cook them like normal.

Make cornbread for homemade dressing the day before Thanksgiving. I can’t believe I went so many Thanksgivings without doing this. I used to bake my cornbread while my turkey was baking and hope I could get my dressing mixed and baked before the turkey was done. Now, I always bake my cornbread the day before and then all I have to do is mix up the ingredients and bake the dressing.

Cut up vegetables the day before Thanksgiving: This also saves a lot of time. Whether you need vegetables for homemade dressing or you’re putting out a vegetable platter, this is an easy preparation tip that will make your Thanksgiving more enjoyable.

Thaw turkey well ahead of time. Nothing is worse than going to fix your turkey on Thanksgiving and it’s still partially frozen. By following this easy preparation tip, this Thanksgiving, you will be able to get everything finished on time rather than having to wait longer because you turkey still isn’t done.

Purchase rolls rather than making them from scratch. You may be completely against this easy preparation tip, but believe me you can buy rolls that will be just as good as homemade. There are rolls in the freezer section that you thaw and then let rise. There’s also wonderful crescent rolls found in the dairy section next to the biscuits. If you honestly cannot do this, prepare you dough in advance and freeze it before it rises. Then remove it from the freezer and allow it to thaw and rise before baking.

Buy desserts from a local bakery. If you think making desserts from scratch will drive you over the edge this Thanksgiving, use this easy preparation tip. Go to a local bakery and choose desserts that you can pass off as homemade.

Have someone else do the little things. Whether it’s buying precut vegetables from the produce section or buying pre-made mashed potatoes, this is an easy preparation tip that just makes sense. Why should you waste your time this Thanksgiving cutting vegetables or baking rolls?

Share the responsibility. This Thanksgiving ask your friends and family to bring different dishes and then all you have to do is cook the turkey. This is an easy preparation tip that will truly allow you to have an enjoyable Thanksgiving.

Order a Thanksgiving dinner from the store. In this day and time you can get wonderful Thanksgiving dinners from your local grocery store. If you aren’t comfortable with having the whole dinner catered, only buy the items you dread making the most.

I hope these easy preparation tips will help you easily get through Thanksgiving this year and many years to come.

Alton Brown’s Thanksgiving Menu
Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later as a way to get dates in college. On Feasting On Asphalt, Alton had only his motorcycle, a few buddies and the clothes on his back during a nostalgic trip across the country to rediscover the disappearing people, places and stories of great American road food.

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Alton Brown shares the best techniques for carving the perfect Thanksgiving turkey.

Paula Deen’s Thanksgiving Menu
Who would think that a housewife from Albany, Ga., with no formal training in food, would become one of the country’s most beloved celebrity chefs? Paula Deen is a self-made success story who learned the secrets of Southern cooking from her Grandmother some 30 years ago. She had no idea at the time that the love for Southern cooking her grandmother instilled in her would lead to a life-long career.

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Download Paula’s free Holiday Hosting Guide

Paula Deen bakes a terrific sausage stuffing for a Thanksgiving feast.

Good Old Country Stuffing Recipe

Ina Garten’s Thanksgiving Menu
In 1978, Ina Garten went from working on nuclear energy policy to running a small specialty food store in the Hamptons. Ina has been a columnist for Martha Stewart Living magazine and O, the Oprah magazine. Since March, 2006 she has been a columnist for House Beautiful. She shares her cooking expertise in a series of cookbooks and on her show, Barefoot Contessa.

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Ina remembers her favorite Thanksgiving memory, favorite dessert (Pumpkin Banana Mousse Tart), favorite place to be at Thanksgiving, favorite Thanksgiving meal highlight, favorite Thanksgiving short cut, and her Thanksgiving confession.

Giada De Laurentiis’s Thanksgiving Menu
Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself. As the granddaughter of film producer Dino De Laurentiis, Giada consistently found herself in the family’s kitchen. Giada is a master at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying.

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Try her recipe for Turkey with Herbes de Provence and Citrus.

Rachael Ray’s Thanksgiving Menu
According to Rachael Ray, she grew up in food. “My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4,” says Rachael, who insists that cooking is a way of life she was simply born into. Rachael has parlayed that birthright into a wildly successful career as an iconic Food Network television personality, bestselling cookbook author and editor–in-chief of her own lifestyle magazine.

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Rachael Ray whips up the best and creamiest butternut squash soup.

Butternut Squash Soup Recipe

Bobby Flay’s Thanksgiving Menu
Bobby Flay’s versatility is evident in the multiple talents he brings to the field as a chef, restaurateur, cookbook author, and media personality. He is also the Resident Chef and Lifestyle Correspondent for The Early Show on CBS and CBS Sunday Morning, where he regularly informs a national audience about seasonal dishes and ingredients. Bobby works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun.

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Bobby Flay helps viewer Elizabeth prepare Thanksgiving appetizers for the love of her life.

Pat and Gina Neely’s Thanksgiving Menu
As co-owners of Neely’s Bar-B-Que, Pat and Gina Neely have turned their family restaurant into one of the most successful barbecue restaurants in the South. Now they share the secrets behind their favorite dishes and their passion for food, family, and fun on Food Network’s Down Home with the Neelys. The Neelys launched a second Food Network show in July 2008, Road Tasted with the Neelys, a cross-country search for specialty stores and family-run businesses that make hand-crafted, one-of-a-kind edibles. In May 2009, the Neelys released their first cookbook entitled Down Home with the Neelys, which quickly earned a place on The New York Times‘ best-seller list.

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On Road Tasted with the Neeley’s Thanksgiving Special David and Barbara Barber’s Three Square Grill and Picklopolis are featured. This is a great way to ease the amount of work you have to do for Thanksgiving, order it from a professional.

Audiegrl’s Broccoli Cornbread

Ingredients:

• 2 (8.5-ounce) boxes corn muffin mix
• 1/2 cup whole milk
• 2 cloves minced garlic
• 1 (8-ounce) container cottage cheese
• 4 large eggs
• 1 tablespoon salt
• 1 cup plus 2 tablespoons grated Cheddar
• 1 stick unsalted butter or margarine
• 1 medium onion, chopped
• 1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Directions:

Preheat oven to 375 degrees F.

Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.

In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.

Bake in oven until golden, 30 minutes. Note: this tastes better in a cast iron skillet, but if you don’t have one, you can use another pan.

Bluedog89’s Creamy Cornbread Casserole

Ingredients:

• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 cup whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream
• 1 Tbls sugar (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish.

2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn, sour cream and sugar . Spoon mixture into prepared dish.

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Buellboy’s Cavatappi-n-Cheese

Ingredients:

• 3 pinches kosher salt, for pasta water
• 1 pound Cavatappi pasta, cooked al dente
• 6 tablespoons butter (for roux)
• 6 tablespoons all-purpose flour (for roux)
• 3 cups milk
• 1 cup heavy cream
• 1 tsp freshly ground black pepper (to taste)
• 1 tsp salt (to taste)
• 1 pound 8oz Velveeta cheese
• 12 ounces Monterey Jack cheese, shredded
• 1/3 cup sugar (to taste)

Directions:

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, Velveeta and 1 cup Monterey Jack cheeses. Add sugar, salt and pepper to taste. Cook until cheeses are fully melted, stirring occasionally.

Pour half the pasta and then half the melted cheese sauce in a greased 13 by 9 baking dish. Repeat with the remaining pasta and cheese sauce. Top with remaining 4 oz of Monterey Jack cheese. Place in the oven and bake for 35-40 minutes or until golden brown.

Note: If your family does not like Monterey Jack cheese, please feel free to substitute with Sharp/Mild Cheddar, Asiago, Romano, or White Cheddar cheeses.

Cardinals19’s Cowboy Beans

Ingredients:

• 2 cans (15 ounces each) pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) lima or butter beans, rinsed and drained
• 1 lb ground beef, browned and drained
• 1 medium yellow onion, chopped
• 3/4 cup packed brown sugar
• 1/2 cup BBQ sauce
• 1/2 cup ketchup
• 1/2 green pepper, chopped
• 1/2 lb thick bacon strips, cooked and crumbled

Directions:

In a large bowl, combine the ground beef, bacon, beans, onion, green pepper, brown sugar and ketchup. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour. Uncover, bake 30 minutes longer.

COgene’s Thanksgiving Poundcake with Pomegranate Glaze

Ingredients:

• 1 1/2 cup butter, room temperature
• 3 cups granulated sugar (use special “baking sugar” found in baking isle in grocery store – cake comes out smoother)
• 1 package (8 ounces) cream cheese, room temperature
• 3 cups all-purpose flour, sifted before measuring
• 6 eggs
• 1 tablespoon vanilla extract

In a large mixing bowl, cream the butter. With mixer on medium speed, gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs. Stir in the vanilla. Pour batter into a greased and floured Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

Glaze:

• 1 cup powdered sugar
• 1/4 cup POM 100% Pomegranate Juice

Gradually stir the juice into the cup of powdered sugar. Mix until smooth. Drizzle over warm cake.

GeoT’s ‘How to Brine a Turkey‘

The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. The basic formula for a brine is 1/2 cup to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). You can also add sugar and any other seasonings to taste; try herbs, garlic or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture.

The larger the meat, the longer it should brine; while shrimp only need about half an hour, a whole turkey takes 6 to 8 hours or so. Add ice to the brine to keep it under 40 degrees Fahrenheit in case you don’t have room in the refrigerator.

Once you’re done brining, remove the meat from the brine, pat it dry and cook it the same way you would otherwise.

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GiaT’s Holiday Cranberry Punch

Ingredients:

• 1/2 gallon cranberry juice cocktail
• 1 large can pineapple juice
• 1 6 ounce can frozen limeade concentrate
• 1-2 bottles club soda (to taste)

Mix together cranberry juice, pineapple juice, and frozen limeade.
Chill for one hour, then add club soda and serve.

Perfect with:

Supplies:

• 1 large freezer-safe Bundt® pan or ring mold
• 1 12-oz. bag of Fresh Cranberries
• Fresh mint leaves, if desired
• Water *

Directions:

Rinse cranberries in cold water. Drain.

Fill pan 1/2 inch to 1 inch deep with water. Place on even surface in freezer and freeze until solid. Remove pan from freezer. Add an additional 1/4 inch water over the ice surface. Arrange cranberries and mint leaves in desired pattern then return pan to freezer. Once set, add an additional 1/2 inch to 1 inch of water and freeze until solid.

Note: Cranberries float, so if you add all the water at once, the cranberries will float to the surface. When you unmold the frozen ring, the decoration will be on the bottom of the ring.

To unmold, run briefly under warm water to loosen.

* Note: Ice ring can also be made with White Cranberry Juice Drink instead of water.

HerselWellingtonIV’s Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and/or a fresh raspberry or strawberry.

LibbyShaw’s Texas Pecan Pie

If you live in Texas and have a pecan tree, gather up enough pecans for at least 2 cups of pecans.

Make your favorite pie crust. If in a time crunch I recommend the prepared Pillsbury crusts in the refrigerated section of the grocery store.

Glaze pie crust with egg yoke.
Place in 350 degree oven until warm.

Ingredients:

• 2 cups of pecans
• 3 large eggs
• ½-1 C light corn syrup
• ½-1 C of sugar

(I use only ½ of each b/c pecan pie tends to be too sweet for my family’s taste)

• 5T unsalted butter
• 1t of vanilla extract or 1 T dark rum. (I use the rum.)
• ½ t salt

Directions:

Toast the pecans at 350 for about 6-10 minutes.

After removing the pecans turn oven up to 450.

Combine all ingredients above except for the pecans.

After they are toasted, add the pecans.

Bake at 450 for 10 minutes, then lower the heat to 350 and bake for 35-45 minutes.

Let cool for 1 ½ hours before eating.

Some recipes call for brown sugar instead of white. I use white for a lighter texture and taste.

Bon appetite and Happy Thanksgiving!

Ogenec’s Vodka-Marinated Rib Roast

Ingredients:

• One 11- to 12-pound prime rib roast (5 ribs), chine bone removed
• 12 bay leaves
• 1/2 cup vodka
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground pepper

Directions:

Set the roast in a large roasting pan, fat side up. Using a sharp knife, make 12 shallow slits in the fat and insert the bay leaves. Rub the vodka, salt and pepper all over the roast and let stand at room temperature for 2 hours.

Preheat the oven to 425°. Roast the meat in the lower third of the oven for 30 minutes. Reduce the oven temperature to 325° and continue to roast for about 1 3/4 hours longer, or until an instant-read thermometer inserted in the thickest part registers 120° for rare to medium-rare meat. Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.

Set the roast on its side and run a long, sharp knife between the bones and the meat; remove the bones. Turn the roast right side up. Carve the roast into thick slices and transfer to plates. Pour any carving juices over the meat and serve at once.

Notes:

Although rib roast is carried at many butcher shops and supermarkets, you may have to order this cut in advance, so plan ahead. Because the meat is so simply prepared, buy the best beef you can, preferably USDA Prime. Lobel’s Prime Meats in New York City is a great mail order source (lobels.com).

Removing the bones after cooking as described in this recipe makes carving quite easy, but don’t discard them. The meat nearest to the bone is tastiest, so pile the bones on a platter next to the carved meat for people to eat them like spareribs.

Shanti2’s Spinach and Green Apple Salad

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 5 ounces baby spinach leaves (about 5 cups lightly packed)
• 1 Granny Smith apple

Directions:

1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.

Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.

Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.

SouthernGirl2’s Mustard Greens

Ingredients:

• 1/2 cup sliced onions
• 1/2 cup chopped bell peppers
• 1/4 salt or to taste
• 1/4 pepper
• 3 tbsp vegetable oil
• 2 slices of chopped bacon
• 3 cups water
• 1 lb Mustards washed thoroughly & torn into pieces

Directions:

Cook until Mustard Greens are done and wilted.

TheLCster’s Pumpkin Crunch

Ingredients:

• 1 tspn Cinnamon
• 1/2 tspn Salt
• 1 cup Butter (2 sticks)
• Whipped Topping
• 1 package (box) Yellow Cake Mix
• 1 can (15 oz) Solid Pack Pumpkin
• 1 can (12 oz) Evaporated Milk
• 3 Eggs
• 1 1/2 cup Sugar
• 1/2 cup Pecans (halves)

Directions:

Preheat oven to 350 degrees F. Grease bottom of a 9×13 inch pan. Combine pumpkin evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a 9×13 inch pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350 degrees F for 50-55 minutes, or until golden brown. Cool…serve chilled. Top with whipped topping when served.

President Obama Pardons White House Turkey

The President grants the traditional Thanksgiving pardon to Courage, this year’s Official White House Turkey in a ceremony on the North Portico of the White House. November 25, 2009.

Well this album came out on November 10th, but I think it needs to be reviewed.  Bon Jovi’s eleventh album is “The Circle.”  The title does sum up what this band has done in their career.  This album is a mixture of original Bon Jovi rock and a little bit of country style.  The do tend to on the song “When We Were Beautiful” sound a little bit like U2.  On some of the songs it seems like they took  country songs and changed the words a bit and added a rock beat.  I do like how they did this, but it doesn’t seem like a different direction.  It is just a compilation of all their work.  I do like the different work that they have done, but this really is not that much of a new sound.  If your looking to get this album still consider your tastes.  If you are more of into the old eighty’s type Bon Jovi you may want more of a song like “Thorn in my Side.”  And if you like more of the country rock version you may want “Work for the Working Man.”

Overall this is an average album for Bon Jovi.  The title says it all that they have come full circle with a mash of all Bon Jovi sounds.

Is to aru kagaku no railgun in your watch list for this season ?
i think if you like toaru majutsu no index , i think you will like this series too . ( may be a peaceful version of it ) hahahah
actually this series is a side story of majutsu no index . if you haven’t seen the original one , i think you should see it ~~

The To Aru Kagaku no Railgun side story is based on Kamachi’s original story set in Academy City, a city where about 80% of its 2.3 million citizens are students working to develop psychic powers and advanced technology. The story deals with the adventures of Misaka Mikoto, one of the Level 5 espers in the To Aru Majutsu no Index light novels.

and the opening song is sung by fripside . do you know fripside ?

FripSide is a Japanese pop duo that started in February 2002. When the group started, they were releasing their songs on the Japanese amateur and indie community, muzie. fripSide’s albums were always high in sales at muzie’s online CD shop. As of July 2006, more than 6,000 copies of the three original albums have been sold. and beside this anime , they also sing for koihime musou .

here is some picture from moe.imouto

does anybody remember who is the right in the right side ? i like her style when she fight . 8D

thinks it is near christmas so i post this picture~~ , do you have christmas in your country ?

so here is the song

and here is the anime version

• 1 (40 ounce) can cut sweet potatoes, undrained
• 1 cup white sugar
• 2 eggs
• 1/3 cup butter
• 1/3 cup milk
• 1 teaspoon vanilla extract  
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil. Cook 15 minutes, or until tender. Remove from heat, drain, and mash.
3. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract. Spread evenly into the prepared baking dish.
4. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter. Sprinkle over the sweet potato mixture.
5. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.

The filling for these dough balls came from a recipe called Italian Chicken so I thought I’d carry over the name.  Rather than being Italian in style the mix of flavours is what makes it Italian.  The tang of garlic mixed in with the bursts of tomato over the creamy base makes and excellent, and moreish, combination.  Tonight we had Italian Chicken and I thought I’d make some dough balls filled with the left over cheese mix.  I’ve tweaked the recipe from the first time I made Dough Balls and now they’re even better!  They only take an hour to throw together so it’s perfect if you don’t have time to make bread during the day. 

Makes 12 dough balls

250g strong bread flour
1 tsp (approx 4g) fast action yeast
1 tsp salt
1 1/2 tbsp olive oil
150ml warm water
250g soft cheese
2 cloves garlic, finely chopped
2 sundried tomatoes, finely chopped
1 tbsp herbes de provence

- In a medium sized bowl mix together the flour, yeast and salt.  Make a well in the centre. 
- Tip the water and oil into the well. 
- Mix together with a wooden spoon until the mix comes together into a dough. 
- Once combined tip our onto a floured worksurface and dust with flour. 
- Knead for 5-10 minutes until the dough is soft and elastic. 
- Set aside to rest in a covered, lightly oiled bowl for 10-15 minutes. 
- Meanwhile mix together the cheese, garlic, tomatoes and herbs in a small bowl. 
- Lightly knead the dough so all the oil is absorbed. 
- Divide the dough into 12 balls, covering the dough you aren’t working with. 
- Roll each ball out into to a circle about 3″ in diameter. 
- Place a heaped teaspoon of cheese mixture in the centre of each circle. 
- Gather the edges of the circle together and pinch closed so the seam disappears. 
- Place in an oiled baking dish leaving a little space between balls. 
- Bake at gas mark 7 for 12-15 minutes until golden brown on top. 
- Serve warm to enjoy them at their best.

Incredibly simple – utterly delicious.

SERVES 8  /  PREPARATION TIME: 10 MINS  /   COOKING TIME:  10 MINS

Easy to prepare

1 Kg / 2lbs 4 oz carrots (about medium-sized)

25 g / 1 oz butter

1 tsp caraway seeds

Small handful of chopped parsley

…………………………………………………………………..

Peel the carrots and trim off the ends.  Cut in half lengthways, then cut on the diagonal into slices about 1/2 cm (1/4 inch) thick.

Place the carrots in a steamer basket and steam for 5 – 7 minutes until softened, or place in a heatproof bowl with a little water and microwave on ‘High’ for 3-5 minutes.

To finish the dish: Gently heat the butter in a frying pan.  Tip in the caraway seeds and cook for 30 seconds until they start sizzling.  Add the carrots and stir into the butter until glossy and heated through (about 3 minutes).  Toss through the parsley and serve.

…………………………………………………………………..

THESE CAN BE PREPARED IN ADVANCE:

Cook the carrots up to 2 days in advance, leave to cool, then cover and store in the fridge.  Reheat in pan, finishing with butter and caraway seeds as above, just before serving.

In this piece I’m going to talk about Minoxidil side-effects. If you’re pondering using Minoxidil, its one of the best options you can go with. Its the only FDA approved ingredient that has been attempted, tested, and proved to excite new hair growth. The main thing you should look into is the complications of using this medication, because it isn’t fully perfect. Below are a selection of these defects users adversely experience when taking it.

side effects you’ll Experience

One of the commonest side effect that many experience when taking Minoxidil is flaking and irritation to your scalp. Inflammation is another common side effect as the scalps of many users become a bit red. Many people seek to have a look for a solution that’s stronger than 5% yet the effects can get pretty serious.

Less common effects include itching and rashes to your scalp.

Rare side-effects with Minoxidil include dizziness, tenderness to the juggs, reoccurring headaches, upset stomachs which result in puking, intense burning in your scalp, reddened skin ( not only the scalp ).

Its crucial to understand the more significant side effects are not common and the common side effects have a tendency to not be really dangerous to your body. In total, Minoxidil is one of the finest solutions you can take to treat your hair. Its necessary to understand that your chances of experiencing Minoxidil side effects are significantly reduced if you follow the express directions that are included in whatever Minoxidil product you choose to go with. Many times folks who overuse the treatment will experience these kinds of effects.

vital points to Note :

One of the finest products you can take that contains Minoxidil is an herbal hair formula called Provillus. I say this because they take multiple approaches to treating your hair, Minoxidil being one of the many. This is important because those that see the most ends up in hair regrowth are those who approach their situation with some different solutions.

On top of including a Minoxidil topical gel, Provillus contains an herbal supplement which is useful in preventing further hair loss. It contains ingredients like Saw Palmetto, which inhibit your DHT from attaching to your hair follicles. It also contains necessary minerals and vitamins your body needs to maintain hair function such as growth. When giving your body multiple solutions for alopecia, this significantly increase your odds of effectiveness. For these reasons, Provillus is one of the finest solutions which contain Minoxidil.

provillus side effects

Ingredients

4 cups water

2 cups Uncle Ben’s or other converted rice

1 TBSP butter

2 tsp salt

For the sour cream mixture (crema agria preparada):

2 cups sour cream

½ cup chopped onion

½ cup chopped cilantro

1 garlic clove, minced

2 TBSP vegetable oil

2 poblano chiles; roasted, peeled and deveined

½ cup chopped onion

1 garlic clove, minced

1 16 oz can corn

½ lb grated cheddar cheese

Preparation

Preheat oven to 350 ∘

Bring water to a boil; add butter and salt.  When the butter is melted, add the rice and bring back to a boil.  Lower the heat to very low, cover the rice with a tight-fitting lid and cook for 25 to 30 minutes. Take rice out of the saucepan and spread on a baking sheet to cool or allow rice to cool in the pan uncovered.

Meanwhile, combine the sour cream with the chopped onion and cilantro and add salt to taste. Heat the vegetable oil in a frying pan and add the chopped onion and garlic clove. Dice the poblanos, add to pan when the onion is wilted and sauté for one minute.  Let cool and combine with the rice.

Drain corn well and add to the cool rice and poblano mixture. Add the sour cream mixture and mix in the grated cheese. Bake for 30 minutes or until heated through in a 350∘ oven.  If using a glass dish, the oven temperature should be 325∘.

Cooks’ Notes

Garnish with fresh cilantro and/or chopped scallions.

SERVES  8    PREPARATION TIME: 30 minutes + cooling    COOKING TIME: 1 hr 10 mins

Easy to prepare

INGREDIENTS

425 mls / 15 fl oz  (approx 2 US cups)  double (heavy) cream

1 small onion or shallot, finely chopped

2 thyme sprigs, one stripped of leaves

butter, for greasing

500g / 1 lb 2 oz parsnips (about 4 large)

500g / 1 lb 2 oz butternut squash (about 1/2 a large one)

25g / 1 oz Gruyere cheese, grated

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Method

Place the cream, onion or shallot and the thyme sprig in a small pan.  Slowly heat to just below boiling point, then remove from the heat and allow to cool.  Strain, discarding the onion and thyme.

Heat oven to 160C  / 325F  / Gas 4  /  (Fan oven 140C  /275F).  Rub the bottom and sides of a gratin dish measuring about 20 x 30 cm (8 x 12 in) with butter.  Peel the parsnips and trim the ends.  Peel and scoop the seeds out of the squash.  Thinly slice the vegetables.

Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyere cheese.  Bake for 1 hour until golden and a fork slides easily into the veg.

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Get Ahead:  Leave the bake to cool, then cover and place in the fridge for up to 2 days.  To reheat, place in a 220C  / 425F  / gas 7  (fan 200C / 400F) oven for 15 minutes.  If the top starts to brown more than you’d like, cover with foil.

This recipe first appeared in the December 2007 Christmas edition of BBC Good Food magazine

Adapted from a traditional Indian recipe.

Ingredients:

4 tsp Bengal gram lentils (Yellow Split Peas/Channa Dal)
1 tbs Black gram (Whole Urad Dal)
4 tbs frozen/dried/fresh grated Coconut
1-2 hot Green/Red Peppers
1 tsp Tamarind paste (Substitute: 2 tsp lemon juice + pinch of sea salt + pinch of Raw Sugar)
1 tbs non-fat Yogurt (Vegan: Substitute with 1/4 tbs lemon juice, 3/4 tbs water, pinch of Sea salt)
1/4 cup chopped Cilantro (Coriander)
1/2 tsp Asafoetida
1/4 tsp Sea salt

For Tempering:
2 tsp Mustard seeds
10-12 Curry leaves
1 tsp Canola/Sunflower/Safflower Oil

Method:

Roast lentils, peppers in a heavy skillet, on medium, till fragrant.
Blend with all other ingredients, except for tempering.
In a skillet, heat oil, and add mustard seeds and shredded curry leaves. When spluttering/sizzling stops, add to the blended mixture.

This will keep for up to 4-5 days in a refrigerator.

Ingredients

8 cups coarse fresh bread crumbs (from a 1-lb white loaf with crust removed)

4 cups coarsely crumbled corn bread

¼ cup finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh sage

1 tsp salt

½ tsp black pepper

1 stick unsalted butter

2 medium onions, finely chopped (1 1/2 cups)

½ package baby Bella mushrooms, finely chopped

3 cups finely chopped celery

2 large eggs, lightly beaten

1 cup turkey giblet stock or low-sodium chicken broth

½ cup heavy cream

Preparation

Preheat oven to 325°F.

Spread all breadcrumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in parsley, sage, salt, and pepper.

Melt butter in a 12-inch heavy skillet over moderate heat, and add onions; cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Then add mushrooms and celery, cook 5 minutes, stirring occasionally. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.

Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Cooks’ Notes

Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.

Feel free to increase the quantity  of herbs (use the recipe only as guide) or  add other herbs such a thyme and rosemary. Roasted chestnuts are also a nice addition to this dish.

To make this “vegetarian friendly” simply substitute the turkey/chicken stock with vegetable broth.

~ Courtesy of Gourmet Magazine

(originally published November 1975)

Ingredients

3 TBSP butter, divided

½ pound shallots, thinly sliced

Coarse kosher salt

2 TBSP apple cider vinegar

4 tsp sugar

1 ½  lbs brussels sprouts, trimmed

3 TBSP extra-virgin olive oil

1 cup water

Preparation

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Ingredients

2 cups heavy cream

1 heaping tablespoon chipotle pepper puree

3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick

Salt and freshly ground black pepper

Preparation

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

~Courtesy of Bobby Flay

Adapted from a traditional Indian recipe.

The dhaba originated as a ramshackle, road-side restaurant, where long-distance truckers stopped for food. The dhaba is a family-owned, bare-bones structure that serves fresh home-cooked meals, which are served under an open sky on rickety, tables and benches. While the dhabas originated to serve truck drivers, the food is so delicious that people seek them out just to have a good and inexpensive meal. Dhaba-style food has now been incorporated into restaurants and high-end Indian cuisine.

Serves 4.

Ingredients:

1/4 cup Whole Urad (Whole Black Gram)
1/8 cup Channa (Split Chickpeas or Split Bengal Gram)
1/8 cup Rajma (Red Kidney Beans)
1 cup chopped Onions
1 cup chopped Tomatoes
1 tbs chopped Garlic
1 tbs chopped Green Chillies
1 tbs Paprika
1/2 tbs Cumin Powder
1/2 tsp Turmeric
1 tsp Sea Salt
6 tsp Canola/Sunflower/Safflower oil

To Finish:
1 tbs Ghee (Omit if Vegan)
1 tbs roasted, and powdered Kasturi Methi (Dried Fenugreek leaves)
1 tbs chopped fresh Coriander leaves (Cilantro)

Method:

Soak lentils and beans overnight or till soft (about 6 hours)
Heat oil in a heavy-bottomed pan or pressure cooker
Add onions, garlic, chillies. Saute till onions are soft and translucent.
Add paprika and cumin powder and stir for a few seconds.
Add tomatoes, and salt and stir till tomatoes as mushy.
Add drained lentils and beans along with 1 cup of water.
Pressure cook for 10 minutes, or in a heavy-bottomed pan till dal is soft and mushy.
Finish with ghee, kasturi methi, and coriander leaves. Stir.
Serve hot with rice or rotis/pita bread

Purchase an order of Hardee’s Smothered Country Potatoes and get a small beverage free. One per customer. Coupon expires December 7, 2009.

(Adapted from a traditional Indian recipe)

Serves 4.

Ingredients:

2 medium (Italian) Eggplants (Brinjal)
1 cup chopped Onions
1 cup chopped Tomatoes
1 cup fresh or thawed Green Peas
1 tsp chopped Green Chillies
2 tsp chopped Ginger
2 tsp Paprika
1 tsp Cumin Seeds
1 tsp Turmeric
2 Bay Leaves (fresh or dried)
4 tsp Canola (Sunflower or Safflower) oil
1 tsp Sea salt
Pinch of Raw sugar
1/4 cup chopped fresh Cilantro (Coriander)

Method:
Fire roast eggplant till charred and soft. Alternately, place eggplants in 350 deg F oven and cook for an hour, or until soft. Scoop the flesh out.
Cool in water and removed charred skin.
Heat oil over medium hot flame.
Add cumin seeds, till spluttering/sizzling stops. About 30 secs.
Add bay leaves, ginger, chillies, and onions, and saute till onions are transluscent and soft.
Add tomatoes, salt, paprika and turmeric. Saute till tomatoes are soft and mushy. About 4-5 mins.
Add eggplant and stir till it is mushy and paste like. About 8 mins.
Remove from heat.
Add fresh cilantro and peas.
Serve warm or hot.

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This year, since Thanksgiving falls so close to my due date (just 3 weeks to go!), my family is coming to us for the holiday! Which thrills me to no end because I love cooking Thanksgiving dinner. I love menu planning, figuring out the timing (what can be made ahead?  what goes into the oven when?), eating all the food (of course), but most of all, having everyone gathered around the table for a festive fall meal.

My tendency when I make Thanksgiving dinner is to keep a few tried-and-true standard dishes that I’ve grown up with and loved, but also to audition a few new dishes each year. Ours is not a house where the same dishes will show up ad infinitum for the rest of our lives…there’s just too many tasty things to try! However, the two dishes that we always have on the menu are butternut squash and apple bake, and this marbleized root vegetable puree. (Yes, we love carbs in my family.)

I first had this dish about 10 years ago at a potluck hosted by the faculty member whose lab I worked in during college…and since then, it’s been a regular feature on our Thanksgiving table. It’s a real looker of a dish, stunning in its autumnal colors and swirls, but beyond aesthetics, it’s a great way to showcase the many root vegetables in season this time of  year. I was lucky enough this year to get all of the ingredients (well, except for the butter, cream and nutmeg) from our Full Plate Farms and Finger Lakes Fruit Bowl CSA shares: Yukon Gold potatoes, turnips, parsnips, carrots, and a pear.

The carrots are cooked and pureed with a little butter and nutmeg; separately, potatoes, turnips, parsnips and a pear are cooked and mashed together.

The orange and creamy-white purees are swirled together in a pan, drizzled with a little more butter and showered with a faint dusting of more nutmeg.

The resulting dish is savory with a tinge of sweetness and a hint of nutmeg, beautiful to look at, and (in my opinion) a really interesting alternative to traditional mashed potatoes.

And finally, I had to post this last picture, because it’s the state of my life right now: every time I go to take a picture and look down, this big belly gets in the way!! Baby Eggs on Sunday will be here before we know it, and we’re so excited — much to be thankful for this Thanksgiving!

More to come tomorrow on our Thanksgiving menu this year, as well as a round-up of other menu ideas if you’re still looking for a little inspiration!

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Marbleized Root Vegetable Puree

recipe from Bon Appetit

view printable recipe

This is a delicious and beautiful way to showcase all of the root vegetables in season around Thanksgiving. It can be made and assembled a day or two ahead, stored in the refrigerator, and baked just before serving.

Ingredients

2 pounds potatoes (I like Yukon Gold or Russet), peeled, cut into 2-inch pieces
8 ounces turnips, peeled, cut into 2-inch pieces
8 ounces parsnips, peeled, cut into 1-inch pieces
1 medium pear, peeled, cored, cut into 1-inch pieces
1/2 cup whipping cream
8 tablespoons (1 stick) butter

1 1/2 pounds carrots, peeled, cut into 1-inch pieces
1/8 teaspoon ground nutmeg

Additional ground nutmeg

Directions

Preheat oven to 350°F and butter a 2-quart baking dish (I use a 9×9 square ceramic baking pan.)

Place the potato, turnip, parsnip and pear chunks in a large pot of cold salted water. Bring it to a boil, and cook until the vegetables are very tender, about 20 minutes. Drain the veg and return them to the pan; continue to cook over low heat for another minute until any excess moisture evaporates. Add the cream and 5 tablespoons of butter, and then mash until smooth. Taste and add salt and pepper as needed.

Meanwhile, cook the carrots in another pot of boiling salted water until tender, about 15 minutes. Drain them, let cool just slightly, and transfer them to a food processor. Add 2 tablespoons of butter and 1/8 teaspoon nutmeg, and puree until smooth (this usually takes me a few minutes, and I pause periodically to scrape down any chunks on the sides of the processor bowl.) Taste and add salt and pepper as needed.

Spoon the potato and carrot purees, alternating by 1/2 cupfuls, into the buttered baking dish. Draw a knife through the purees to marbleize, then drizzle 1 tablespoon of melted butter over the whole dish. Sprinkle with a little additional nutmeg. Cover with foil (at this point you can refrigerate it for a day or two.) Bake the foil-covered puree until it’s heated through, about 35 minutes (or 45 minutes if chilled.)

Serve 8-10.

This is pretty nuts. Take a look at the first picture, this man busted through the guard rail on the side of the road then flipped over and landed feet short of the edge. The second picture shows just how fucked he would’ve been.