What's Everyone Making for Thanksgiving?
If you're going to someone's house, what are you bringing? I'm going to an office party this week and actual Thanksgiving next week, and even though it's very white trashy, I'm bringing Paula Deen's cranberry-pineapple-walnut jello salad. I'd rather bring something different, but people always ask for this one, and it's easy to do.
So, what's everyone else bringing?
|by Anonymous||reply 46||11/15/2012|
Thanks, OP. We were in need of another Thanksgiving thread.
|by Anonymous||reply 1||11/12/2012|
I hope all of datalounge is volunteering to feed the homeless!
|by Anonymous||reply 2||11/12/2012|
OP, that does sound trashy, but also wonderful. However, this is also excellent & probably tastes just as good (if not better) -- & those of us who don't eat meat appreciate the lack of Jello.
|by Anonymous||reply 3||11/12/2012|
Fried okra is always extremely popular. And cole slaw.
|by Anonymous||reply 5||11/12/2012|
I will be making the world's best potato salad. It really is.
|by Anonymous||reply 6||11/12/2012|
Poor R4 won't have any leftovers.
|by Anonymous||reply 7||11/12/2012|
R6 Care to share your recipe?
|by Anonymous||reply 8||11/12/2012|
A pumpkin pie and a chocolate mousse pie. For them as hates pumpkin (guess which will have the most leftover).
|by Anonymous||reply 11||11/12/2012|
Well, I won't be making those fucking meatball patties, that's for sure YOU PEOPLE!
|by Anonymous||reply 12||11/12/2012|
Mom, why do the meatballs taste funny? And where's Rafalca?
|by Anonymous||reply 13||11/12/2012|
Don't particularly like turkey, so it's roast beef at our house...
|by Anonymous||reply 15||11/12/2012|
one part gin, one part earrings, one part caftans. Mix and SERVE
|by Anonymous||reply 16||11/12/2012|
R6, this is the recipe I use. It's called world's best potato salad online. But it really is. I think it's all the butter. I get raves whenever I make it.
|by Anonymous||reply 18||11/12/2012|
Paula Deen's english peas, but it seems a little complicated. Maybe I can make it ahead of time and warm it up.
|by Anonymous||reply 19||11/12/2012|
Grand Marnier cranberry sauce, pecan pie, white trash sausage cheese balls (we call them Schweddy Balls for obvious reasons) and I'll pick up some bread from a local bakery.
|by Anonymous||reply 20||11/12/2012|
Apple Crisp for the office party and stuffed turkey breast for our own dinner.
|by Anonymous||reply 21||11/12/2012|
A big old tin of Humble Pie!
|by Anonymous||reply 23||11/12/2012|
I'm making mac & cheese and cornbread dressing.
|by Anonymous||reply 24||11/12/2012|
[quote] those of us who don't eat meat appreciate the lack of Jello.
You do realize that Jello is gelatin, derived from pig skins.
|by Anonymous||reply 26||11/12/2012|
R19 That recipe reminds me of someone who described a person's cooking as so bad that "She couldn't make ice water from a mix with Julia Child talking her through the hard parts."
Have you seen this one?
|by Anonymous||reply 27||11/12/2012|
[quote]Poor [R4] won't have any leftovers.
Honey, you can ask to take home part of your meal if you ask at any restaurant in the United States.
|by Anonymous||reply 29||11/12/2012|
Stick those frozen grapes up your ass R27. On second thought that might feel good.
|by Anonymous||reply 30||11/13/2012|
"You do realize that Jello is gelatin, derived from pig skins."
You do realize you should reread what you misunderstood.
|by Anonymous||reply 31||11/13/2012|
I have re-read, stand corrected and humbly ask forgiveness.
|by Anonymous||reply 32||11/13/2012|
For our family gathering, I always make southern cornbread dressing, maque choux (basically kernel corn in a spicy cream sauce-much better than it sounds) and red velvet cake.
|by Anonymous||reply 33||11/13/2012|
I've been commanded to make cheesecake. I DO make a good one.
|by Anonymous||reply 34||11/13/2012|
But all-you-can-eat buffets do tend to frown in it, R29.
|by Anonymous||reply 35||11/15/2012|
I'm going to my neighbor's house for dinner. I'm making cheesecake (and I have the best recipe), and apple, pumpkin and pecan pies.
It's a big family.
|by Anonymous||reply 36||11/15/2012|
R33 make sure you use organic corn, Corn is a GMO product and you don't want unintended allergies popping up at the table.
|by Anonymous||reply 37||11/15/2012|
We are going to my In Laws house this year. We have been ordered not to bring anything at all just assist with clean up operations. BF's mom is a phenomenal cook so I have no doubt it will be some good eatin'.
|by Anonymous||reply 39||11/15/2012|
Maque choux is delicious. I'm making a variation of that.
For an appetizer (served once a year only): Take brick of cream cheese, bring to near-room temperature, pour a bottle of Pickapeppa sauce over it, serve with Ritz crackers. Southern comfort food.
|by Anonymous||reply 40||11/15/2012|
Is anyone having it catered by Guy Fieri's new Times Square restaurant?
|by Anonymous||reply 41||11/15/2012|
That is wonderful R40 -- as are cream cheese bricks topped with hot pepper jelly (any kind) & cream cheese bricks topped with shrimp cocktail from those little jars. The common denominator seems to be cream cheese....
|by Anonymous||reply 42||11/15/2012|
I'm making the Sweet Potato Casserole from Aunt Bee's Mayberry Cookbook which really is absolutely divine.
|by Anonymous||reply 43||11/15/2012|
Love cream cheese, R40 and R42. Making and taking this, found on the "Pecan" thread:
Pecan Grapes Salad. Ingredients:
8 ounces cream cheese, softened 8 ounces sour cream 1 teaspoon vanilla 2 pounds white grapes, washed 1 cup brown sugar 1 cup chopped Pecans
Method: In a large bowl, mix the cream cheese, sour cream and vanilla together until blended. Gently stir in grapes. Spoon into a 9- X 13-inch pan. Sprinkle brown sugar over top of grape mixture. Sprinkle nuts over brown sugar. Cover and refrigerate for at least 12 hours. This “salad” is very delicious and different and could be served as dessert as well.
|by Anonymous||reply 44||11/15/2012|
I'd LOVE to share my recipe for ice cubes, but it's a family SECRET
|by Anonymous||reply 45||11/15/2012|
I have picked out these desserts so far:
Dark Chocolate Pie
all from epicurious.com I will also look at Cook's magazine for the main entrees.
|by Anonymous||reply 46||11/15/2012|