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TOPIC: Recipe Sharing
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How sweet is it with the all spice. I want to stay away from any hint of sweetness. I'm guessing it's the stock I'm using.


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Take a good chicken stock, add some ginger, a little corn starch (very little). Get to a full running boil.

Egg mixture:

Couple eggs, well beaten Dash of Soy Sauce Little Garlic Dash Allspice if you have it Beat well and slowly, I mean slowly pour into stock. Serve immediately, garnish with Chopped Green onions.

It's the one I always make, yum!

Jacksonville FL
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Does anyone have a good egg drop soup recipe. It should be easy, but I haven't had luck making it taste really good.


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Kat, both of these recipes look delicious! Thanks for sharing them.

Sheboygan Falls WI
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Sausage, Cranberry and Apple Stuffing (the only way my family is letting me do this is that my Dad is bringing his traditional stuffing)

5 1'2 cups prepared potato bread stuffing cubes 1 pound ground turkey sausage 1 cup chopped onion 3/4 cup chopped celery 1 1/2 t dried sage 1 1/2 t dried rosemary 1/2 t dried thyme 1 golden delicious or granny smith apple, cored and chopped 3/4 cup dried cranberries 1/3 cup fresh minced parsley (I use Italian) 3/4 cup turkey or chicken stock One stick unsalted butter, melted

Place bread cubes in large bowl. In skilled, (use a little oil) cook sausage over medium heat, breaking it up into small pieces until it's evenly browned. Place sausage in bowl with bread. In same skillet, melt the stick of butter and saute the celery, sage, rosemary and thyme until onion is clear.

Pour onion/celery/butter mixture over bread in bowl. Add chopped apples, dried cranberries, parsley, and stock. Gently stir to mix. Spoon into 10 to 14 pound turkey. OR - as I don't stuff my turkey anymore, you can double the stock and add one egg to the stuff mixture and place into a greased 9x13 baking pan. Cover with aluminum foil and bake in preheated oven at 325 degrees for 45 minutes.


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Here are the two new ones I'll be trying this Thanksgiving.

Pumpkin Custard Pie A thin layer of white custard forms under the pumpkin; sounds delicious!

2 9" pie shells, unbaked 2 cups pumpkin 4 T flour 1 1/2 T cinnamon 4 egg yolks (save the whites for whipping) 1 1/2 cups sugar 1/2 t salt 1 T butter, melted 2 1/4 cups milk

Preheat over to 400 degrees. Combine everything but the crust and egg whites in a large bowl. In separate bowl, beat the four whites until stiff peaks form. Gently fold the stiffly beaten egg whites into the pumpkin mixture. Pour into two 9" pie shells and bake about 50 minutes or until the top of the pies get a dark brown and the crust is baked.


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Ok and thank you all* The time has passed where Im making food for folks outside. The army guys doing that now. We snuck to a diner last night. WHAT a treat!

joan*

Mantoloking NJ
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Joan, just got in from day and evening cruise on that little dinghy. Will be happy to give you recipes and ideas. If you don't see them by say ten, remind me please.

Saint Augustine FL
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Maybe some good ideas here too* I could use ideas for simple foods that can be eaten at room temp. No mayo, nothing that spoils fast. I've been making:

roasting cut up chickens pasta/veggie salads with voo & vinegar grilled veggies applesauce

Any ideas?

thank you all* joan*

Mantoloking NJ
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Holly, OMG, lol...some things are sacred, right : ). Sugar??!! I hear you guys about not doing anything new for Thanksgiving. I must have our traditional menu, but in addition I want to try this sausage and cranberry stuffing, as well as a different version of pumpkin pie. I'll post them soon.

Fun, girl...is there anything more satisfying, more happy making than pierogies?? Thank you!

Wow! I have several new slow cooker recipes to try. Thanks everyone!

Kat


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TOPIC: Recipe Sharing