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Post by Kpatch on Oct 25, 2015 8:08:32 GMT -5
Do you have plans for Thanksgiving yet? I know it's still a month away, but I'm starting to think about cooking and cleaning (ugh).
I'm looking for ideas for appetizers for Thanksgiving. I always do a semi-elaborate buffet table with crudites and crackers and fruit and cheese, plus one baked/cooked item that I can make ahead. Any ideas?
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Post by fluffysmom on Oct 25, 2015 10:00:06 GMT -5
I assume we are doing what we do every year. We go to my mother in laws house on Thursday and my dad's house on Friday. I hope you find a tasty appetizer Kpatch. |
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Post by Minako98 on Oct 25, 2015 10:27:48 GMT -5
Staying home & cooking for me, hubby & our 4 furbabies. Kpatch, here is my Dad's tried & true stuffed Mushrooms, they are always a favorite. 16 oz. Large Mushrooms 1 cup Breadcrumbs 1 tbsp. Pimentos 2 tbsp. Onion, chopped fine 2 tbsp. Celery, chopped fine Seasonings to taste Italian Seasoning Oregano Garlic Salt Chives 2 tbsp. Lemon Juice 2 tbsp. Butter Fresh lemon, cut into wedges Take stems out of mushrooms. Chop stems, pimentos, onions and celery. Mix all ingredients except for mushroom caps, butter and breadcrumbs. Heat all in frying pan with butter until browned. Remove from heat. Add breadcrumbs to mixture and stir well. If not enough liquid, add lemon juice or melted butter. Clean mushrooms caps and put on a cookie sheet. Stuff each cap with mixture. Put a little bit of water into cookie sheet. Cook at 400° F for approximately 10 minutes. Serve with lemon wedges. |
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Post by Kpatch on Oct 25, 2015 10:59:49 GMT -5
Staying home & cooking for me, hubby & our 4 furbabies. Kpatch, here is my Dad's tried & true stuffed Mushrooms, they are always a favorite. Mmm, that sounds delicious Peggy, and relatively easy. Thanks for the recipe! Do you think I can make it ahead (night before), and then refrigerate and bake it off when needed? Ron does the majority of cooking and I find it's best to stay out of his way when he's in Thanksgiving mode. So I always shoot for something I can do the day before, then bake off at the last minute. You and hubs are invited to join us if you don't mind driving a couple hours. |
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Post by rockfordfosgate on Oct 25, 2015 11:59:22 GMT -5
As of right now, my in-laws aren't coming down until Christmas. So our plans will most likely be us going to my parents' house.
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Post by fluffysmom on Oct 25, 2015 13:36:42 GMT -5
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Post by Minako98 on Oct 26, 2015 6:39:44 GMT -5
Kpatch Yes, you can make them the night before. fluffysmom They are... sooo good.
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Post by heroicmuse on Oct 26, 2015 16:39:52 GMT -5
Thanksgiving is huge in our house! My mom will start cooking next week. My dad makes cookies and cakes, and has already started. For the past 3 years I have contributed a sugar free noodle pudding and will do it again this year. Usually my aunt and uncle come, along with my cousins. My cousin has two kids a little older than the quads and of course my sister and her family are coming. Usually the day after Thanksgiving my sister has us over to help decorate her tree and then we all go out to dinner.
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Post by Kpatch on Oct 27, 2015 7:44:16 GMT -5
Sounds so festive heroicmuse. We also decorate our tree the day after Thanksgiving. And when I say "we" I mean me. LOL. |
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Post by doolfan4life on Oct 27, 2015 10:18:25 GMT -5
Well we had our Thanks giving already in Canada, but if it's appetizers you want idea's for I like getting the little tiny potatoes and wrapping a bit of bacon around it and stick a tooth pick before baking it for dip I use sour cream with epicure lemon dilly and three onion it's simple and usually one of the first things to get demolished also breaded and fried broccoli and cheese bites delicious! I have to make it differently now being celiac but cheese makes everything tasty  for desserts I use a small melon scooper and scoop out the strawberry and I fill it with cheese cake filling after I dip the strawberries in chocolate and Graham wafer crumbs (again I make mine gluten free cuz I'm "Glutarded", but its tasty and easy) |
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Post by Kpatch on Oct 27, 2015 10:39:33 GMT -5
Mmm. I love these ideas. Those bacon-wrapped potatoes are making me hungry.
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Post by doolfan4life on Oct 27, 2015 10:46:46 GMT -5
I love bacon wrapped anything always makes me hungry the way I can go on about food people would think I was 500 pounds my dad is a chef and that's how I learned to cook, working in his restaurant since I was 6 years old I can spend all day in the kitchen if you let me |
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Post by Kpatch on Oct 27, 2015 12:45:28 GMT -5
How awesome that your dad was a real chef! At a restaurant? Hotel? In case you're interested, we have a cookbook thread. Feel free to contribute. MyHourglass Cookbook |
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Post by doolfan4life on Oct 27, 2015 13:06:54 GMT -5
He owns his own restaurant him and my mom still run it together I have 4 siblings and we all worked there and even now in adulthood and married life often get suckered into helping lol I may check out that thread and come up with a few goodies  |
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Post by nurse2herbalist on Nov 12, 2015 18:08:58 GMT -5
My aunt used to take the little wee cocktail weiners and make much smaller triangles out of the bigger crescent roll triangles roll them around the weiners and bake them with the point side down. I don't know for how long or at what temp but it can't be too much different than the crescent rolls themselves or they would burn. You can get cheesy cocktail weiners too but if you are going to have cheese and fruit anyway, I would just make the regular. If you like Jalapeno poppers you can do a spin on that by halving some sort of spicy pepper and stuffing it with cream cheese or a mixture of that and another cheese. Wrap it in bacon and secure with toothpicks and bake. You can do the bacon around sea scallops or around pineapple chunks too. I am glutarded too.  I just bought some really expensive Einkorn flour and I can eat it. it has only 14 chromosomes and has not been crossed with any grasses that are in modern wheat. |
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I just bought some really expensive Einkorn flour and I can eat it. it has only 14 chromosomes and has not been crossed with any grasses that are in modern wheat.