Although most holidays now revolve around giving gifts, Thanksgiving is still about eating.Unfortunately, for those of us who walk into the kitchen, this does not necessarily mean that the holiday stress will be reduced, because everyone in the family is looking forward to a meal worth waiting for 364 days.
On the bright side, the Internet is full of resources for all taste buds and skill levels—including many verified, authentic recipes from some of our favorite celebrities.Whether you need the last minute of Thanksgiving or need some inspiration for an upcoming holiday party, check out some of our options below.
2. Drain the noodles with a colander.Put a little water back into the pot, maybe about a quarter cup.
2. Melt butter in a small saucepan.Add lemon zest and lemon juice and 1 teaspoon of thyme leaves to the butter mixture.Set aside.
3. Take out the innards of the turkey and wash the turkey inside and out.Remove excess fat and remaining pin feathers, then pat the outside dry.Place the turkey in a large roasting pan.Sprinkle salt and pepper randomly in the turkey cavity.Fill the cavity with a bunch of thyme, half lemon, quarter onion and garlic.Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.Tie the legs together with rope, and then tuck the wingtips under the turkey’s body.
4. Roast the turkey for about 2 1/2 hours, or until the juices are clear when you cut between the legs and thighs.Move the turkey to a cutting board and cover with aluminum foil; rest for 20 minutes.
1. Preheat the oven to 375 degrees Fahrenheit, with one shelf in the upper third of the oven and one in the lower third of the oven.
4. In a large bowl, mix butter, peanut butter, brown sugar and granulated sugar.Using a medium-speed handheld electric mixer or wooden spoon, stir the mixture vigorously until smooth.
5. Add eggs and vanilla.Gradually add the flour mixture until combined.Stir in the chocolate chips.
6. Using a spoon, place the round dough portion on the prepared baking sheet, about 2 inches apart.
7. Put one on the upper shelf and one on the lower shelf; bake for 8 to 10 minutes until it turns golden brown. Switch the sheets from top to bottom and from front to back in the middle of the baking time to ensure even baking.
8. Remove the biscuits from the oven and place them on the sheets to cool for 5 minutes.Transfer the biscuits to a metal rack to cool completely.
1. Preheat the oven to 350°F.Boil the chicken broth (or vegetable broth or water) in a small saucepan, add green beans, and cook until tender and crisp, 5-6 minutes.If using broth, drain the green beans with a colander or strainer on the bowl, and save the broth for other uses (such as soup or gravy).If you use water, you can pour it into a colander in the sink.
2. In a large bowl, stir together the cream of mushroom soup, halves, garlic powder, salt and pepper.Add cooked green beans, ham, onions, 2 cups of cheddar cheese and 3/4 cup of fried onions.
3. Spray a 13×9 inch baking pan with cooking spray and add the casserole mixture.Sprinkle with the remaining ½ cup of cheddar cheese and bake for 40 minutes, until bubbly and crusty, and add the remaining ¼ cup of French fried onions in the last 10 minutes of baking (so they won’t burn).Remove from the oven and let stand for 5 minutes before serving.
1. Heat the oven to 325 degrees and begin to assemble the crust.Mix graham cracker crumbs with melted butter and 3 tablespoons of sugar.Place the crust evenly on the bottom of the spring pan and bake for 10 minutes.
2. In a large bowl, add 1 tablespoon of vanilla extract to five packets of cream cheese.The electric hand mixer is very convenient to mix them together.Next, add 1 cup of sugar, 3 tablespoons of flour, and 1 cup of sour cream to the bowl, and then beat again with an electric mixer.
3. Remove the crust from the oven and set aside to cool.Add the eggs to the mixture, mixing them all at once.Then pour the mixture onto the cooled crust.
4. Wrap the spring pan with tin foil and place it on the deep baking pan.Pour about an inch of water into the baking pan, and put it in the oven.Bake for about 1 hour and 20 minutes and check the cheesecake until it is ready to come out.After the cheesecake is baked, turn off the oven and open the oven door for about an hour.Then, let the cheesecake cool in the refrigerator for a few hours before eating.
2. Cut the potatoes in half lengthwise.Put it in the kettle and add enough water to cover the potatoes.
Post time: Dec-25-2021
