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Preparing Thanksgiving Dinner for People Who Can’t Boil Water

Preparing Thanksgiving Dinner for People Who Can’t Boil Water

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I am one of those nuts who love Thanksgiving dinner a few times a year. It becomes a way for feeling appreciation for the good things in my life.
You're probably more normal than I am and celebrate Thanksgiving at the appropriate time of year. But there are so many choices of recipes and dishes!
We want to help you create the traditions in your family with a Thanksgiving dinner menu that you won't simply enjoy once, but for many years.

Recipe choices for:
Turkey.
Stuffing
Cranberry sauce
Sweet potato
Sides
Dessert

We hope you enjoy them!

Jeff Altman and The Staff of How2Cook.info

I am one of those nuts who love Thanksgiving dinner a few times a year. It becomes a way for feeling appreciation for the good things in my life.
You're probably more normal than I am and celebrate Thanksgiving at the appropriate time of year. But there are so many choices of recipes and dishes!
We want to help you create the traditions in your family with a Thanksgiving dinner menu that you won't simply enjoy once, but for many years.

Recipe choices for:
Turkey.
Stuffing
Cranberry sauce
Sweet potato
Sides
Dessert

We hope you enjoy them!

Jeff Altman and The Staff of How2Cook.info

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Published by: Jeff Altman, The Big Game Hunter on Nov 20, 2011
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Preparing Thanksgiving Dinner for People Who Can’t Boil Water

Easy and Wonderful Recipes You Will Enjoy Making for Years

By Jeff Altman and the Staff of How2Cook.info

Published By The Big Game Hunter, Inc. Copyright 2011 Jeff Altman

Introduction

I am one of those nuts who love Thanksgiving dinner a few times a year. It becomes a way for feeling appreciation for the good things in my life. You're probably more normal than I am and celebrate Thanksgiving at the appropriate time of year. But there are so many choices of recipes and dishes! We want to help you create the traditions in your family with a Thanksgiving dinner menu that you won't simply enjoy once, but for many years.

Recipe choices for: Turkey. Stuffing Cranberry sauce Sweet potato Sides Dessert

We hope you enjoy them!

Jeff Altman and The Staff of How2Cook.info

Roast Turkey Reminders: 1. If using a frozen turkey, make sure it is defrosted. 2. Make sure you remove the neck and giblets from the turkey's cavity 3. Check your oven to make sure the temperature you set it at is accurate 4. Know the actual weight of your turkey (minus the giblets you've removed and without the water and ice.

Roast Turkey

a bunch of parsley. Check the cooking directions on the turkey packaging. You want a resulting temperature of 175°F for the dark meat (thighs and legs) and . For a 15 piound turkey. all of the juices from the cooking turkey will fall down into the breast while cooking. an hour before the turkey should be done. and some tops and bottoms of celery into the turkey cavity. Have the bird in a pan so that if the plastic covering leaks for any reason it drips into the pan. Wash out the turkey with water. Juice of a lemon Salt and pepper Olive oil or melted butter 1/2 yellow onion. Take a small handful of salt and rub all over the inside of the turkey. The resulting bird will be the most succulent turkey breast imaginable. Put the turkey in the oven. approx.. peeled and quartered. Remove the neck and giblets and save them for making stock for the stuffing. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey. Sprinkle salt and pepper over the outside of the turkey . start cooking at 400 F for the first 1/2 hour then reduce the heat to 350 F for the next 2 hours. bring it to room temperature before cooking. Rub either melted butter or olive oil all over the outside of the turkey.1 turkey. and then reduce the heat further to 225 F for the next hour to hour and a half until cooked. a couple of carrots. Pat the turkey dry with paper towels. However. Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. inserted deep into the thickest part of the turkey breast and thigh. With Generally. thyme If the turkey has been refrigerated. Keep it in its plastic wrapping until you are ready to cook it. turkeys take about 15 minutes for every pound. Preheat the oven to 400 degrees F. Lather the inside of the cavity with the juice of half a lemon. Start taking temperature readings with a meat thermometer. Cooking the turkey breast down means the skin over the breast will not get so brown. 15 lbs. peeled and quartered Tops and bottoms of a bunch of celery 2 carrots Parsley Sprigs of fresh rosemary. Put half a yellow onion.

In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. . If you don't have a meat thermometer. Add salt. You may not end up using all of the cornstarch mixture. stuff the neck cavity loosely with stuffing. not pink.. Allow time for the cornstarch to thicken the gravy. Roast Stuffed Turkey 1 6. stirring constantly. rinse the outside and cavities of the bird under cold. Ladle off excess fat with a gravy spoon. breast side up on a clean work surface. Pour drippings into a smaller skillet. When ready to roast the turkey. Turn the turkey breast side up to carve it Making Turkey Gravy Scrape all the drippings off of the bottom of the roasting pan. Dry with paper towel and sprinkle cavity liberally with salt and pepper. thyme. using a tablespoon. It is important to stuff the turkey fairly loosely because it expands during cooking. The turkey juices should be clear. garlic powder.to 24-pound dressed turkey. Pull the neck skin over the dressing and fasten it to the body with a poultry skewer. To stuff the turkey. stuff the body cavity loosely with dressing. fresh or frozen (allow 1 pound per serving for birds 12 pounds or under. optional Vegetable oil Turkey Gravy Do not stuff the turkey until immediately before roasting. Slowly add the cornstarch mixture to the drippings. thyme. Remove the turkey from the bowl and lay the bird. onion powder Dressing (stuffing) of choice. running water. Once you remove the turkey from the oven. Only add as much as you need to get the desired thickness. Beat cornstarch with a spoon to remove lumps. and 3/4 pound Kosher salt and ground pepper Dried herbs and spices of choice: sage. pepper. prick the breast with a knife. stand the bird on its tail end in a large bowl. sage. Turn the bird and place the neck end in the bowl. let it rest for 15-20 minutes. or other seasonings to taste. Pull the legs close to the body and tie the ends together with cotton string.165°F for the white meat (breast).

peeled. cover loosely with aluminum foil and let it stand 10 minutes before carving.heart and gizzard . Pour the gravy into a gravy boat and pass at the table. remove the turkey from the oven and place it on a serving platter or carving board. spices. cored. chopped 3/4 cup of currants or raisins Several (5 to 10) chopped green olives (martini olives. Do not add water to the pan. Lightly tuck the foil around the front. on a wire rack in a shallow roasting pan. Remove all the stuffing before carving the turkey. Classic Turkey Stuffing 1 loaf of day old French bread. leaving space between the bird and the foil. take the turkey giblets . making certain the tip of the thermometer is not touching bone. Remove the aluminum foil about 30 minutes before the turkey is done to complete the browning of the bird. Preheat the oven to 325 degrees F. make the Turkey Gravy. chopped onion and celery 6 Tbsp butter 1 green apple. Meanwhile. and pepper. Cover the turkey loosely with extra-heavy aluminum foil. back. . Roast the turkey until the meat thermometer reaches 180 degrees F. Sprinkle liberally with your choice of herbs. and sides of the bird. cut into 3/4-inch cubes (about 10-12 cups) 1 cup walnuts 2 cups each.and neck if you want. salt. cover with water and add a little salt. and the juices run clear. the ones with the pimento) Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock) 1/4 cup chopped fresh parsley 1 teaspoon poultry seasoning or ground sage (to taste) Salt and freshly ground pepper (to taste) If you haven't already made the stock. Brush all the exposed surfaces with vegetable oil. breast side up. When done.Place the turkey. Insert a meat thermometer into one of the inner thigh areas near the breast. and put them in a small saucepan.

Strain the stock into a container for use with the stuffing (Alternatively. about a minute or two. about 5-10 minutes. salt & pepper. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage. currants. Let them cool while you are toasting the bread. simmer for about an hour. Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes. raisins. parsley. sliced 2 large onions. sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through. or you'll end up with mushy stuffing). and stir to coat the bread pieces with the melted butter. Add cooked chopped walnuts. only turn them when they have become a little browned on a side (If you aren't working with somewhat dried-out day-old bread.Bring to a simmer. stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting. In a large Dutch oven. Turn heat to low. and then roughly chop them. Add chopped green apple. poultry seasoning. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan. Cook for an hour or until the apples are cooked through. chopped 2 teaspoons thyme 2 teaspoons marjoram 2 teaspoons salt . lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first. chopped 8 ounces fresh mushrooms. Let them toast. Cover. add the bread cubes. Add the bread. Melt 3 Tbsp butter in the pan. uncovered. The bread should be a little dry to begin with. Herb Sausage Stuffing 1 cup butter 3 cups celery. you can use chicken stock or just plain water with this recipe). before toasting them in butter on the stove top. Heat a large sauté pan on medium heat. olives.

). Add 1 Tbsp. Grease a 9-by-13-inch baking dish. Spread pecans on a baking sheet. Drain potatoes. sliced 1/4-inch thick 3 tablespoons lemon juice 1 cup chopped pecans 8 tablespoons unsalted butter. Put bread cubes in a large bowl. toss pears with lemon juice. salt. . about 7 minutes. run under cold water to cool. Stir in sautéed vegetables. Cut into 1/2-inch-thick slices. mushrooms and onions in butter Add browned sausage and all the seasonings. melted 2 cups mini marshmallows In a large pot. bulk pork sausage. 30 to 35 minutes.1 teaspoon sage 1 teaspoon black pepper 1 lb. bake until toasted and fragrant. beaten 1 1/2 to 2 cups chicken broth Sauté celery. Preheat oven to 350ºF. then peel. Add the beaten egg. cored. shaking sheet once. browned 1 lb. In a large bowl. bread crumbs cubes for stuffing 4 eggs. let cool. cover sweet potatoes with cold water. Simmer three minutes. Stuff turkey and place the bird in the oven to cook Sweet Potato Casserole with Pears and Marshmallows 4 pounds sweet potatoes (about 7 medium) Salt 5 medium Bosc pears (about 2 lb. then reduce heat and simmer until a knife can pierce sweet potatoes easily. Add enough of the chicken broth to moisten. Bring to a boil over medium-high heat. peeled. Transfer pecans to a bowl.

Set aside. Remove from oven and sprinkle with marshmallows. cut in pieces 11 ounces canned yams. about 1 hour and 15 minutes. unsalted butter. Combine first 3 ingredients in a bowl. Sprinkle marshmallows over top of casserole and broil until marshmallows are lightly browned. peeled and cut into 1/2-inch-thick slices .Layer half of sweet potato slices. or until marshmallows are melted. Cover baking dish tightly with foil and bake until sweet potatoes and pears are tender. drained 1 cup mini marshmallows Preheat oven to 350°F. drained and chopped 5 ounces can sliced peaches in natural juice. Candied Yams 1/3 cup brown sugar 2 Tbs. plus 1 tsp. Repeat layers. about 1 minute. Cover and bake for 30 minutes. Drizzle half of butter on top. all purpose flour 1/4 tsp. Arrange yams and peaches in a buttered casserole dish. then top with half of pears. Slow Cooker Candied Yams 1/4 cup butter 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup granulated sugar 1 cup firmly packed brown sugar 4 pounds sweet potatoes. Return to oven 3-5 minutes. half of pecans and a pinch of salt. overlapping. Mix thoroughly. Preheat broiler. Cut in butter until mixture resembles coarse crumbs. nutmeg 1 Tbs. Sprinkle with crumb mixture.

reserving liquid in slow cooker. cover tightly with foil. beginning with potatoes and ending with sugar mixture. Keep potatoes warm. Combine sweet potatoes in 1 pan. Remove 1/3 cup liquid from slow cooker. stir in vanilla and salt. Cover and cook on LOW 4 hours or until potatoes are tender. Pour over potatoes Chili-Glazed Sweet Potatoes 4 1/2 pounds sweet potatoes or yams 2/3 cup red jalapeño jelly 1/3 cup red wine vinegar 1/4 cup minced fresh cilantro About 3 tablespoons lime juice Salt Peel sweet potatoes and cut into 1-inch chunks.2 tablespoons cornstarch Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted. Meanwhile.). switch pan positions halfway through baking. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Add vinegar and stir until well blended. Stir together granulated sugar and brown sugar in a medium bowl. slow cooker. Carefully pour remaining liquid from slow cooker into a medium saucepan. about 25 minutes longer. Pour butter mixture over top. cook 1 to 2 minutes or until thickened. Uncover and continue to bake until sweet potatoes are tender when pierced. about 20 seconds. Transfer potatoes to a serving dish using a slotted spoon. put jelly in a 2-cup glass measure. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in. Bring to a boil over medium heat. Heat in a microwave oven at full power (100%) until softened. . Layer potatoes and sugar mixture in a lightly greased 6-qt. Whisk in cornstarch mixture. whisk cornstarch into 1/3 cup liquid until smooth. Bake in a 450° oven for 15 minutes.

Add the carrot slices. Remove the skillet from the heat. until carrots are glazed and hot. if desired Glaze 2/3 cup packed brown sugar 1/4 cup margarine or butter 1 teaspoon grated orange peel 1/2 teaspoon salt Carrots: Peel the carrots. orange peel and salt in the skillet over medium heat. Glaze: While carrots are cooking. stirring occasionally and gently. Cover and heat to boiling again. Heat 1 inch water to boiling in the saucepan over high heat. until sugar is dissolved and mixture is bubbly. stirring constantly. Creamed Spinach ¼ cup unsalted butter ¾ cup minced yellow onion 1 ¼ tablespoons minced garlic 2 teaspoons coarse salt 1 teaspoon freshly ground black pepper ¾ teaspoon freshly grated nutmeg ¼ cup all-purpose flour .Continue baking until mixture thickens and sticks to sweet potatoes (about 10 minutes). Cook over low heat about 5 minutes. and cut into 1/4-inch slices. margarine. Drain carrots in a strainer. Reduce heat just enough so water bubbles gently. Cook covered 12 to 15 minutes or until carrots are tender when pierced with a fork. Brown Sugar Glazed Carrots 2 pounds carrots 1/2 teaspoon salt. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste. heat the brown sugar. turning chunks often to prevent scorching. then stir them into the brown sugar mixture. Pour into a wide bowl. Add the salt if desired.

Stir in spinach until well-mixed and heated through. Add onion and garlic. add Parmesan and stir until well-mixed and heated through. milk. Bake at 350°F. whisking occasionally. Remove pan from heat. about 4 minutes or until there is a nutty aroma. beans and 1 1/3 cups onions in a 3quart casserole. Green Bean Casserole 2 10 3/4 ounces cans each Condensed Cream of Mushroom Soup AND 98% fat free cream of mushroom soup 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2 2/3 cups French Fried Onions Stir the soup. Just before serving. thawed and squeezed dry 1/3 cup freshly grated Parmesan cheese In large saucepan. . Add half-and-half and cook over medium-low heat. for 25 minutes or until the bean mixture is hot and bubbling. melt butter over medium-low heat. black pepper. pepper and nutmeg. Sprinkle flour over onion and cook over low heat. or until onion is translucent. until hot. Stir in salt. soy sauce. blend sauce for 1 to 2 minutes or until smooth. Whisk continuously 6 to 8 minutes. or until mixture thickens. sauté for about 10 minutes. Raise heat to medium-high and bring to boil. set over medium heat. Sprinkle with the remaining onions. Stir the bean mixture.3 ½ cups half-and-half 2 ¼ pounds chopped frozen spinach. Using handheld immersion blender. stirring with wooden spoon. Bake for 5 minutes or until the onions are golden brown.

and cook until the flat sides are deep brown and caramelized. whisking continuously. and cook for roughly 5 minutes. sprinkle with a couple pinches of salt. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Remove from heat. peeled. seeds removed. and a dusting of grated cheese. cover and cook for a few more minutes. flesh diced into 1/2-inch pieces (about 4 cups) 3 Tbsp butter 1 Tbsp chopped fresh thyme (or 1 teaspoon of dried) Salt and freshly ground black pepper Heat a large skillet on medium heat. The butter will have a nutty aroma. turn up the heat. cover. plus more for rubbing fine-grain sea salt and freshly ground black pepper 1/4 cup grated cheese of your choice Wash the brussels sprouts well. Place the brussels sprouts in the pan flat side down (single-layer). the bottoms of the sprouts should only show a hint of browning. If not. Cut in half from stem to top and gently rub each half with olive oil. If using fresh thyme. Heat 1 tablespoon of olive oil in your largest skillet over medium heat. uncover. Continue to cook the butter (Once melted it will foam up a bit and then subside. Season with more salt. whisking frequently. . the mixture will foam up a bit. Add the butter. Trim the stem ends and remove any tough or ugly outer leaves. Butternut Squash with Browned Butter and Thyme 1 1/2 pounds butternut squash. keeping it intact (if you are lazy just toss them in a bowl with a splash of olive oil). a few grinds of pepper.Brussels Sprouts 24 small brussels sprouts 1 tablespoon extra-virgin olive oil. Add the thyme. Once barely tender. Cut into or taste one of the sprouts to gauge whether they're tender throughout.

Stir and spread the pieces out again and let cook without stirring so more sides get browned. 10 to 20 minutes. without stirring. grated 1 1/2 cups sugar 1 cinnamon stick 2 whole cloves 2 Bosc pears. Add cubed butternut squash pieces to the pan and return the pan to the burner. Remove cinnamon stick and cloves Fundamental Cranberry Sauce o 1 pound fresh or frozen cranberries . Spread the squash pieces out in an even layer and let cook. and let cook until the squash is tender. peeled and diced 3 tart apples (Cortland or Empire). Sprinkle generously with salt and pepper. so that they brown a bit on one side (several minutes). cover the pan. Cranberry Relish 2 bags cranberries 3/4 cup orange juice rind from one orange. Reduce the heat to low. Cook over medium heat and bring to a boil. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. Simmer 25 minutes. peeled and diced 1 1/2 cups golden raisins Combine all ingredients in a large pot. Add more salt and pepper to taste. heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Let cool.Remember it doesn't take much time to go from browned butter to burnt butter. stirring often. sprinkle with a bit more chopped fresh thyme before serving. depending on how big you cut the pieces.

Transfer the sauce to a heatproof bowl. Broil the apples about 8 inches from the heat for 8 to 10 minutes or until tender. let cool. cored. Drizzle with the warm rum or syrup. firm apples. peeled. then refrigerate until chilled. combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jam-like (about 20 minutes). and all but 2 tablespoons of the sugar. Sprinkle with the remaining 2 tablespoons of sugar and broil until melted. heat the rum or maple syrup in a small saucepan over low heat. Caramel Apple Gingerbread 2 packages gingerbread mix 1 box cook-and-serve vanilla pudding mix 1 can pumpkin pie filling 1 container frozen whipped topping ½ cup gingersnaps ½ cup packed brown sugar ⅓ tsp ground cardamom ⅓ tsp ground cinnamon .o o 1 1/2 cups apple juice 1 cup sugar In a large saucepan. Store in a re-sealable plastic bag and refrigerate). such as Rome Beauties or Empires. and cut into 8 to 10 wedges 1/3 cup fresh lemon juice 4 tablespoons butter. butter. Serve the apples warm with vanilla ice cream. Toss the apples with the lemon juice. Broiled Apples 6 sweet. (Can be made to this point up to 1 day ahead. melted 3/4 cup sugar 1/3 cup rum or 1/2 cup maple syrup 2 pints vanilla ice cream Turn on broiler. Arrange on a baking sheet in a single layer. Meanwhile.

before you serve it. While the gingerbread is baking. After it cools down. and then at 325 for 45 minutes or until a knife inserted in center comes out clean.According to the directions on the package. Crust-Free Pumpkin Pie 1 can pumpkin (15 oz) 1 can evaporated skim milk (12 oz) 3/4 cup egg substitute (or 3 egg whites) 1/2 tsp salt 3 tsp pumpkin pie spice 1 tsp vanilla 2/3 C. along with brown sugar. make the gingerbread in a 9 inch baking pan. overnight is better. so that it cools down. Repeat the procedure again. Top it with pudding mixture and then with a layer of whipped topping. Now sprinkle the gingersnaps on top and keep it in the refrigerator for a few hours. add pumpkin pie filling. Pecan Pie 9" pie shell 2-1/4 cups small pecan halves 1/3 cup butter 1 cup packed brown sugar . Crumble some part of the gingerbread after it cools down and spread it at the bottom of a large bowl. you can also make the pudding and keep it aside. Pour into a 9" sprayed pie pan Bake at 400 for 15 minutes. Splenda or sugar or to taste Combine all ingredients and beat until smooth. cinnamon and cardamom into the pudding.

then stir in the cooled. Place saucepan over very low heat. Pour pecan mixture into hot pie crust. decrease oven temperature to 300 degrees. Cook and stir constantly with wire whisk until mixture is hot and looks shiny. about 6-7 minutes (Stir constantly so the mixture cooks evenly and the eggs don't scramble on the bottom of the pan). Place large pecan halves on top of the filling in a decorative pattern. Bake the pie until center feels set but soft when touched with your finger. Transfer pie to wire rack and let cool completely. and moves slightly when the pie is gently jiggled (about 40-55 minutes). . one at a time. As soon as the pie shell comes out of the oven. at least 5 hours. then coarsely chop. Place 2 cups small pecan halves on a cookie sheet and toast in a 350 degrees F oven for 8-12 minutes. then beat in corn syrup and vanilla. mix in sugars and salt with wire whisk until butter is absorbed. Remove from heat. Line pie crust with aluminum foil and pie weights or dried beans. Remove the foil and weights and bake 2-3 minutes longer until crust is just beginning to brown on the edges. shaking the pan once during baking time. Melt butter in a medium saucepan. until the pecans are fragrant. Beat in eggs. Preheat oven to 400 degrees. Remove from heat and strain into a large bowl (this is important to remove any cooked egg!). toasted pecans. Bake pie shell until set (about 5-6 minutes).1/4 cup sugar 1/4 teaspoon salt 3 eggs 1/2 cup light corn syrup 1 tablespoon vanilla 1/2 cup large pecan halves Place unbaked pie crust in freezer until ready to bake. Let cool completely.

Prepare filling. To prepare topping. Bake at 425° for 10 minutes. and beat until blended. Add pumpkin. Place pie plate on a baking sheet. To prepare crust. Fold edges under and flute. Cool completely on wire rack. bake an additional 50 minutes or until almost set.Pumpkin Pie Pumpkin Pie 3/4 cup packed brown sugar 1 3/4 teaspoons pumpkin pie spice 1/4 teaspoon salt 1 (12-ounce) can evaporated low-fat milk 2 large egg whites 1 large egg 1 15-ounce can unsweetened pumpkin Crust: 1/2 (15-ounce) package refrigerated pie dough Cooking spray Topping: 1/4 cup whipping cream 1 tablespoon amaretto 2 teaspoons powdered sugar Position oven rack to lowest position and preheat oven to 425°. Sweet Potato Pie . Add amaretto and powdered sugar. combine first 6 ingredients in a large bowl. stirring with a whisk. Reduce oven temperature to 350° (do not remove pie from oven). Pour pumpkin mixture into the crust. beat cream with a mixer at high speed until stiff peaks form. and stir with a whisk until smooth. fit into a 9-inch pie plate coated with cooking spray. Place baking sheet on lowest oven rack. Serve with pie. roll dough into an 11-inch circle.

eggs. center. If you have extra. . Reduce oven temperature to 350F. then remove. then remove the foil and beans. Tuck the pastry into the pan. nutmeg. and salt and process again until smooth. Preheat oven to 400F. When cool enough to handle. scoop out the flesh into a food processor and process until smooth. Remove and allow to cool. lemon juice. roll the pastry into a 12-inch circle with a floured rolling pin. and peel off the paper. Add sugar.2 large sweet potatoes 1/3 cup granulated sugar 1/3 cup firmly packed light brown sugar 2 large eggs 1 large egg yolk 1 cup light cream or half and half 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Scant 1/2 teaspoon salt Chill pastry until firm enough to roll (about 1 hour). and prick the bottom of the crust with a fork several times. Pierce \deeply with a paring knife several times. Bake until tender throughout (about 1 hour). Return 1 1/2 cups of the puree to the food processor. Put sweet potatoes on a large baking sheet. Cover the shell with aluminum foil and fill with dried beans to weight it. Place in the freezer for 15 minutes. Invert the pastry over a 9-inch standard pie pan. On a sheet of lightly floured waxed paper. cinnamon. Bake at 400F for 15 minutes. vanilla. and sculpt the edges into an upstanding ridge. Add the cream. Set aside to cool. save it for another use. Lower the oven temperature to 375F and continue to bake 10 to 12 minutes. Pour puree into a medium-sized bowl. without stretching it. and egg yolk to the food processor and process with the sweet potato puree until smooth. Don’t worry if you come up a little short.

Serve warm over a bed of rice. . ground cinnamon 3/4 tsp. refrigerate. non-hydrogenated non-dairy butter 1 tbsp lemon juice 3/4 tsp.Carefully pour filling into the cooled pie shell. then rotate the pie 180 degrees. ground nutmeg 2 tsp. ground allspice 3/4 tsp. chopped into bite-size chunks 10.5-ounce can mandarin oranges. Place pie in the center oven rack and bake for 30 minutes. Transfer pie to a wire rack and let cool. Bake Tofurky in an oven at 400 degrees for 20 minutes. Serve barely warm or at room temperature. Spread oranges on top. Continue to bake until the center is set and the edge has risen slightly (About 15 to 20 minutes). drained 10-ounce jar apricot jam 1/4 cup molasses 2 Tablespoons orange juice 1/4 teaspoon cayenne pepper Preheat oven to 400 degrees. so that the part that faced the back of the oven now faces forward. and serve cold. Mix remaining ingredients together and pour mixture over the Tofurky and oranges. Or cover with loosely tented aluminum foil. then put them on a baking sheet. Vegan Thanksgiving Tofurkey 1 pound Tofurky. grated orange peel salt and pepper Use a fork to put holes in the rinsed sweet potatoes. Mashed Sweet Potatoes 6 sweet potatoes (you can get a mixture of the different varities at the store) 1/3 cup brown sugar 2 tbsp. Spread out chopped Tofurky in a 9"x9"x2" square pan.

about 40 min. Roast at 450 degrees for 15 to 20 minutes (until tender).1 hour. toss with olive oil and a splash of maple syrup. and mash with a potato masher. Peel and cut in 1 inch cubes of butternut squash. Put the cooked sweet potatoes in a bowl (peel them if you wish).info .Bake at 400 degrees until tender. the juice of 1 lemon. 1 bunch of chopped thyme and fresh ground pepper and sea salt and lightly dress with olive oil. Toast with Roasted Fall Vegetables 4 French baguettes cubed and lightly toasted 2 lbs of Brussels Sprouts 2 medium butternut squash 1 red onion thinly sliced 1/4 cup white wine vinegar Juice of 1 lemon 1 bunch of thyme. Toss all the ingredients with 1/4 cup white wine vinegar. Add all the spices and season to taste. Mash to your desired consistency. chopped Fresh ground pepper and sea salt Olive oil Cut Brussels Sprouts in half and roast at 450 degrees for 12 minutes until tender and slightly charred. Other Recipe Guides from Jeff Altman and the Staff of How2Cook.

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