This is a bit late in the game, but if you are not counting calories and want a dish to become a family favorite - here is one which my family considers a MUST HAVE for Thanksgiving and Christmas...
Scalloped Pineapple
4 cups fresh breadcrumbs
1 20 oz. can chunked or diced pineapple drained (I cut the chunked pieces in half)
3 eggs slightly beaten
2 cups sugar (yes, two cups)
1 cup melted butter (yep)
Toss drained pineapple w/bread crumbs. Place in a greased 2 qt. casserole. Combine remaining ingredients and pour over pineapple. Bake at 350 for 30 minutes.
This is a totally unscientific recipe.. but I have given it to lots of people and it turns out well made this way
Enough heads of broccoli for the amount of people you are serving
1/2 red onion, finely chopped (less for a small batch)
cooked crumbled bacon
lots of golden raisins (craisins are good too)
mayo to coat everything, I use light and no one knows
Cheapo powdered parmesian cheese to coat
a light sprinkle of fine sugar
I make this the day before and let it sit in the fridge then
before serving I sprinkle it with real parmesian cheese. The broccoli really shrinks down, so use more than you think.
This is seriously good stuff, and really easy! It is also a great way to get broccoli into the kids
ETA: this sort of thing is why I am not good at baking, this is about as close as I ever get to a measured recipe, I cook by feel
Edited by Jennifer Lee (11/22/2010 10:56 PM)
Edit reason: afterthought
Ana Kozlowsky Webboard User Reg: 01-21-2010
Posts: 1049
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Ah, the Thanksgiving!
This is my only favorite turkey recipe:
Put a turkey in a cooking pan, throw in some herbs/spices/whatever;
If you add some water to the pan the turkey won't stick quite as much in the end;
Preheat oven to 350 or something like that;
Stick the turkey in the oven;
Poke it with a knife once in a while to see if juices run clear!
When no more blood is pouring out the turkey is almost done. Cook it some more just in case;
If there is still blood running out when you are slicing it stick it back into the oven and cook some more. Repeat this step if necessary.
Bon appetit!
eta: this recipe could be easily adjusted for any other type of meat, fish, poultry or vegetable.
My best recipe is 3 Pretzel Salad, passed down to me as a family heirloom.
Recipe:
In the snack aisle of your grocery select 3 bags of pretzel varieties. Minis, nuggets, rods...use your imagination here. (I've even seen someone get really daring and add peanuts and popcorn to the mix, but I prefer the traditional recipe, especially for the Holidays.) Once home, open bags into a bowl and stir. Voila. You have made a delish 3 Pretzel Salad. Enjoy.
Reg: 07-27-2009
Posts: 1421
Loc: Southern California
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That's a mean sounding pretzel salad Meredith!! I love these ideas. I make a fabulous green bean casserole - right from the instructions on the can of fried onions!
I did make an amazing butternut squash pie a few weeks ago though, to test it out. It was my first time. Pre-made pie crust. Thursday I'm going to make it again from a homemade pie crust!! Wish me luck!
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