thanksgiving meal ideas



* 6 sweet potatoes
* 4 oranges
* 1/4 cup butter, softened
* 1/4 cup heavy cream
* 1/4 cup orange juice
* 1/4 cup firmly packed brown sugar
* 2 tablespoons bourbon

Cook sweet potatoes until tender; cool and peel. Meanwhile, cut oranges in half and, with a sharp knife, carefully cut fruit from inside shell. Arrange orange shells in a shallow baking dish. Trim white membranes from oranges.

Place sweet potatoes in a large mixing bowl and add butter, cream, orange juice, brown sugar and bourbon; beat until smooth. Spoon into orange shells. Bake in a 350°F oven for 25 to 30 minutes or until heated through. Garnish with orange sections or slices.

Makes 8 servings.

Source: Tabasco Pepperfest Cookbook

Filed under New Orleans Recipes, News by  #

Didn’t find what you’re looking for? Try Search!

Custom Search

Our Thanksgiving is not complete without green beans, but I wanted to try something different from the same old green bean with mushroom soup and french onions casserole.  So, I searched for recipes from one of my favorite Southern chefs, Paula Dean, and found this one.

Makes 8 to 10 servings
Prep time: 20 minutes
Total time: 1 hour 35 minutes

3 pounds fresh green beans, trimmed
1/4 pound salt pork, sliced
1/4 cup bacon fat
3 to 4 cups chicken broth
2 to 3 teaspoons Paula’s House Seasoning, to taste
12 small red potatoes
1 onion, thinly sliced
4 tablespoons butter, sliced
Freshly ground pepper

1. Snap beans in half, place in a colander and rinse; let drain.
2. Meanwhile, in a large Dutch oven, cook salt pork in bacon fat over medium heat, turning frequently, until lightly browned, about 10 minutes. Add beans and stir with a wooden spoon until coated well with fat. Add 3 cups broth and the seasoning. Cover and cook over medium-low heat, stirring occasionally, until beans are softened, about 30 minutes.
3. Meanwhile, using a vegetable peeler, peel skin around center of each potato. Add potatoes and onion to Dutch oven; if bottom is dry, add 1/4 cup broth. Cover and cook until potatoes are fork-tender, 25 to 30 minutes, occasionally adding broth, 1/4 cup at a time, if needed.
4. Slightly uncover pot and continue to cook until beans are wilted, about 15 minutes more; add butter and season with pepper.

Nutrition facts per serving (based on 8 servings):
Calories: 310
Total fat: 24g
Saturated fat: 10.5g
Sodium: 408mg
Carbohydrate: 22g
Calcium: 71mg
Cholesterol: 34mg
Protein: 6g
Fiber: 6g

Filed under News, Southern Recipes by  #

Didn’t find what you’re looking for? Try Search!

Custom Search

I found this recipe in a free handout magazine at Walgreens called diabetes & you.  I have been looking for good Thanksgiving recipes for diabetics- both my mother-in-law and father-in-law have diabetes.


4 medium sweet potatoes
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup whole milk
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons vanilla extract
1 extra large egg, lightly beaten
1/2 cup all-purpose flour
3 tablespoons butter, melted
1 cup panko
1/2 cup finely chopped pecans
2 tablespoons butter, melted
3 tablespoons maple syrup


1. Preheat oven to 375 degrees F. Lightly grease a 13- x 9-inch baking dish.
2. Place sweet potatoes on a baking sheet; bake for 1 hour or until done. Cool to touch. Peel and mash. Reduce oven to 350 degrees F.
3. Combine sweet potatoes and next 8 ingredients in a large bowl. Beat at medium speed with an electric mixer until smooth. Spoon into baking dish.
4. Combine panko and remaining ingredients; sprinkle crumb mixture over top of casserole. Bake for 1 hour or until casserole is thoroughly heated.

Serving Size: 1/2 cup sweet potato casserole

Note: Panko is a Japanese-style breadcrumb that is sold in some supermarkets and in Asian food markets. They are delicate crisp crumbs that add a light crisp texture to foods.

Nutrition Info:
Servings Per Recipe: 14

Amount Per Serving:
Calories: 200
Calories from Fat: 70
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 95mg
Total Carbs: 30g
Dietary Fiber: 3g
Sugars: 11g
Protein: 4g

Exchanges per Serving: 2 Starches, 1 Fat

Courtesy: Splenda Chefs

Filed under News, Southern Recipes by  #

Didn’t find what you’re looking for? Try Search!

Custom Search