Thanksgiving Recipe Menu
"The best easy recipe’s for your Thanksgiving Dinner. Create a menu for your guests of the following recipe’s below"
"The best easy recipe’s for your Thanksgiving Dinner. Create a menu for your guests of the following recipe’s below"
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Main Dish
1. Roasted Turkey 2. Turkey crock pot style |
Appetizers
1. Straight up devil eggs. 2. Hot Spinach Artichoke dip 3. Stuffed baby Bellas 4. Fried Ravioli |
Side Dish
1.Mashed sweet potatoes 2. Brussel Sprouts with bacon |
Desserts
1. 5 minute bread pudding 2. Pecan Pie |
Drinks
1. Double Apple Sidecar |
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Thanksgiving Recipe--Appetizers
1.) Straight Up Devil egges
What you need:
Directions
First, take the eggs and put in a large pot and cover with cold water. Boil the eggs over medium heat and let it sit for 15 minutes. Cool the eggs by draining the water from the pot. Peel the eggs and slice a small piece off the bottoms so that they will stand upright.
Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.
Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.
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What you need:
- 2 tablespoons bacon bits or crumbled bacon, for garnish, optional
- 1 dozen eggs
- 2 teaspoons sweet pickle relish
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1 tablespoon spicy brown mustard
- 1/4 cup mayonnaise, or yogurt as a healthy alternative
- 2 tablespoons chopped chives
Directions
First, take the eggs and put in a large pot and cover with cold water. Boil the eggs over medium heat and let it sit for 15 minutes. Cool the eggs by draining the water from the pot. Peel the eggs and slice a small piece off the bottoms so that they will stand upright.
Slice the top third off of each and save the tops. Carefully remove the eggs yolks with a small spoon and put them in a medium-size bowl. Break up the egg yolks with a potato masher. Add all the remaining ingredients except the bacon and chives. Mix until well blended and smooth.
Transfer the mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with chopped chives and bacon bits, if desired. Cover with the egg tops and arrange them on a serving platter.
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2.) Hot Spinach-Artichoke Dip
What you need:
Directions:
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
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What you need:
- 1 cup grated pepper jack cheese
- 1 (10-ounce) package frozen chopped spinach
- 1 cup freshly grated Parmesan
- 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Directions:
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
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3.) Stuffed Baby Bellas
What you need:
Directions:
Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
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What you need:
- 1/4 cup pine nuts or chopped almonds
- 3 garlic cloves, grated or finely chopped
- 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
- 16 baby portabella mushrooms (creminis)
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1 cup shredded asiago cheese
- 1 teaspoon fennel seed, 1/3 palmful
- Salt and pepper
- 1 lemon, zested
- 1 pound ground chicken or turkey breast
- 1 small onion, finely chopped
Directions:
Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
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4.) Fried Ravioli
What you need:
Directions:
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
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What you need:
- 1 jar store bought marinara sauce, heated, for dipping
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
Directions:
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
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Thanksgiving Recipe--Side Dish
Thanksgiving Recipe--Side Dish
1.) Mashed Sweet Potatoes
What you need:
Directions
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
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What you need:
- 1 orange, zested and juiced
- 1 cup chicken stock
- 1/2 teaspoon grated nutmeg
- 1/2 cup brown sugar
- Salt and pepper
- 1 banana, sliced
- 3 pounds sweet potatoes, peeled and cut into chunks
- 1/2 stick butter
Directions
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
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2.) Brussels Sprouts with Bacon
What you need:
Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits
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What you need:
- Salt and pepper, to your taste
- 1 cup chicken broth
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 3 slices bacon, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Directions
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits
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Thanksgiving Recipe--Desserts
1.) 5 Minute Bread Pudding
1.) 5 Minute Bread Pudding
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2.) Pecan Pie
2.) Pecan Pie
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Thanksgiving Recipe--Drink
Thanksgiving Recipe--Drink
Double Apple Sidecar
What you need:
Directions
Combine all the ingredients in a shaker. Shake for a few seconds then pour into glasses over ice. Serve immediately
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Source: http://www.foodnetwork.com
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What you need:
- 2 tablespoons apple cider
- 2 tablespoons orange-flavored liqueur (recommended: Cointreau)
- 8 to 9 tablespoons apple brandy, less or more if desired
- 1 tablespoon fresh lemon juice
- Ice
Directions
Combine all the ingredients in a shaker. Shake for a few seconds then pour into glasses over ice. Serve immediately
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Source: http://www.foodnetwork.com
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Would you like to learn the secrets of your favorit dish?
If you simply answered yes to the above questions than we would like to recommend Secret Recipes to you. In addition to recommendation we would also send you the top 5 free secret recipes to your email. You can re-create the food of your choice at the comfort of your home. We have created a list of the top restuarants below and much more.
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Get the entire Secret Recipe book
The book contains the following bonus Gifts:
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