Thanksgiving Dinner?

[FastNFancy]

Thanksgiving is upon us...I know this is a useless question, but I thank I'm going to ask it anyway? Is anyone cooking? Anyone like to share any recipes? Any domesticated persons on the board at all? ;D

[AllFiveAllTime]

i love this board you got here. I hope yall didn't start cooking without me. Cuz I'm bout to throw it down and pick it up. Recipes? I got too many.

[FastNFancy]

Aww shucks, man! You know we can't let you leave this joint! I love it when a man cooks... they make some darn good cooks. Since Thanksgiving is upon us, you ought to go on and drop some of those slammin recipes you got!

[AllFiveAllTime]

if i drop mine, you gotta drop your, baby. ;D

[FastNFancy]

k...you go first!

[AllFiveAllTime]

FastNFancy said:

k...you go first!

aight, but it's big? I hope you can handle it. It might take a little while.

[AllFiveAllTime]

This is last years, stuff. I tried this out and it made dinner great. These are recipes I got from Black People. Do not share these with any White People.

Turkey

Marinade

1 cup dry red wine
1/2 cup bourbon
1/2 cup dry sherry
1/2 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons sugar
5 whole star anise
1 tablespoon minced fresh ginger
freshly ground black pepper, to taste
Glaze
1 1/4 cups bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup (packed) brown sugar
Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use. Rinse the pieces well and pat dry.
Stir all the marinade ingredients together in a large bowl. Add the turkey pieces and coat them in the mixture. Cover, and marinate for 1 hour.

Preheat the oven to 325° F.

Lift the turkey pieces from the marinade, and arrange them in one or two roasting pans. Pour 1/2 cup of the marinade (or 1 cup if using two pans) over the turkey.

Bake for 1 hour, turning and basting the pieces every 20 minutes. (If you are using two pans, rotate them over 30 minutes.)

Increase the oven temperature to 450° F.

Stir the glaze ingredients together in a bowl. Brush the turkey well with the glaze, and bake 30 minutes, brushing and turning every 5 minutes. (If you are using two pans, rotate them after 15 minutes.)

Mound the turkey on a large platter, and serve. This is great hot or at room temperature.
8 to 10 portions

greens
2 pounds collard greens , washed and cut or torn in bite-size pieces
2 tablespoons Italian seasoning, or a combination of basil, oregano, and rosemary
1 can (14 to 16 oz) tomatoes, chopped and drained - reserve liquid
Rinse torn leaves well; do not dry them. Put in a large pan and let wilt over medium-low heat. Add Italian seasoning, chopped tomatoes and continue to heat for about 5 minutes. Add as much of the liquid from the tomatoes as you want. Heat for about 4 more minutes, or until hot.
Serves 4.

stuffing
1/3 cup minced fresh celery
4 to5 slices white bread
3 to 4 slices wheat bread
3 chicken bouillon cubes, crushed
2 teaspoons dried chopped onions
1 1/2 teaspoons dried parsley
1/8 teaspoon sugar
1/8 teaspoon onion powder
To Make Stuffing
1 2/3 cups water
1/4 cup margarine


1. Arrange the celery pieces on a plate and set the plate in a warm place - a sunny window is best - for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 teaspoons of dried celery for every 1/3 cup of freshly minced.
2. Prepare bread crumbs by stacking the bread slices on top of each other and squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy and pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 cups of white bread and 1 1/2 cups of wheat for a total of around 4 cups of bread.
3. Preheat oven to 250 degrees. Spread the bread crumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 cups of dry bread crumbs.
4. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up and stored in a dry place until you are ready to use it.
5. To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 cups water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Stir in the bread crumbs, cover, and remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving

Soup
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

liquor
1/2 cup granulated sugar
1/4 cup dark brown sugar
3/4 cup very hot water
1/2 cup corn syrup
1 1/2 cups 80-proof vodka
1 tablespoon almond extract
1 teaspoon vanilla extract

1. Combine the hot water with the sugars in a medium glass pitcher or bowl. Stir until the sugar is dissolved. Add corn syrup and stir well.
2. Add vodka and flavorings and stir. Store in a sealed container.
Makes 3 cups
TEXT

I will keep my secret recipes secret for now. Yall gonna have to beat them outta me.

[FastNFancy]

Wait a minute...those ain't no Black peepa greens! You must be a vegetarian. I don't see any smoked meat or nuffin...what's up with that? You gotta be a vegetarian!!! Do you use Aminos to season your greens? I ate some cabbage and spinach seasoned with Aminos and they tasted really good! Man, having you around here, might make us start eating a little more healthier, man!

[FastNFancy]

I have to print these recipes out so I can read and use them. I usually don't bother with a whole turkey...just the wings or breast cuz that's the only thing my family eats. I might have to try your marinade on my turkey wings.

[AllFiveAllTime]

Listen, I am a fan of throwing the Ham hock and neck bone in the pot, but It was just something I tried last year. It wasn't perfect the meal went down easy. All you saw was a whole bunch of sleeping black folk at my table.

[FastNFancy]

I know what you mean...you know how we do after a good meal!

[AllFiveAllTime]

it's actually white people who get most tired after meals. It's because of thier bodies resistance to food and thier poor digestion.