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Joined: 14 Mar 2006
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PostPosted: Mon Nov 10, 2008 1:33 pm    Post subject: Favorite Celebrity Thanksgiving day Recipes Reply with quote

If you can't think of anything to whip up for dinner (or dessert) try these
Read up on some delicious suggestions from your favorite stars.

Faith Hill's Cornbread:
The Southern singer’s delicious cornbread goes perfectly with her husband Tim McGraw’s Chicken and Dumplings!

What you need:
Iron skillet (7"–10")
3 Tbsp. Crisco Butter Shortening
1 1/2 cups Martha White Yellow
Cornmeal Mix
1 egg
1 1/2 cups buttermilk

What to do:
Preheat oven to 500°
Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet. Bake at 500° until it is golden brown.

Tim McGraw's Chicken and Dumplings:
Countryman McGraw made his grandmother's chicken and dumplings for Faith Hill when they were dating! Seems like the stomach is the way to a woman’s heart as well!

What you need:
1 small chicken
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
1 egg

What to do:
Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth. Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender. Allow the dumplings to thicken the broth until it is a creamy consistency.

Gwyneth Paltrow’s Flounder with Miso Sauce:
Paltrow, who named her daughter after a fruit (Apple), loves to cook with organic ingredients and likes to serve this dish with organic brown rice and a side of greens shredded with carrots and ginger.

What you need:
1 thick piece of white fish, like flounder
1 cup mellow white miso paste
3/4 cup of mirin sauce

What to do:
Whisk the miso paste and mirin sauce together. Place the fish in an oven-safe pan. Coat the top side of the fish with the miso/mirin mixture. Bake for 20 minutes at 400 degrees, until the sauce is slightly caramelized. Serve with rice and fresh salad.

Quincy Jones’s Lip-Smackin’ Ribs:
If you can hold off 8 hours before digging in, then this recipe is well worth the wait!

What you need:
2 teaspoons Spike seasoning
1 teaspoon Ac'cent seasoning
1/2 tsp. freshly ground black pepper
5 racks baby back ribs (about 5 pounds)
6 garlic cloves, minced
2 large jalapeño peppers, minced
2 large onions, halved and thinly sliced
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced

What to do:
In a cup, combine Spike and Ac'cent seasonings and black pepper. Sprinkle 1/4 tsp. seasoning mixture on each side of the rib racks. In a small bowl, combine the minced garlic, jalapeño peppers and remaining seasoning mixture. Rub the garlic mixture on the top and bottom of the ribs. Line a large roasting pan (17 x 11 1/2 inches) with enough foil to wrap all the ribs.
Spread a layer of onions and bell peppers on top of the foil. Place 2 rib racks, side by side, on the vegetables. Continue to layer the onions and peppers and the ribs. Tightly wrap the marinated ribs in the foil and refrigerate for 2 days.
Remove the pan from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 400°.
Before placing the ribs in the oven, reduce the temperature to 300°. Bake the foil-wrapped ribs for 6 to 8 hours. Remove the ribs. Spoon off the fat from the liquid in the pan and discard, reserving the pan juices. Cut each rack into three sections and serve with the vegetables and pan juices, plus sides of rice and chopped tomato-and-cucumber salad.
Recommended ingredients: Spike seasoning is a special blend of 38 herbs, vegetables and exotic spices, combined with a bit of salt. It can be found in most major grocery stores with spices or salt. Ac'cent seasoning is also called M.S.G. (Monosodium Glutamate). It is not a favored seasoning or enhancer in the United States as many people are allergic to it. It is an optional seasoning and can very easily be left out of recipes.

Oprah’s Southern-Style Corn Fritters:
Just right with maple syrup, fruit syrup, or honey! Can it get any sweeter?

What you need:
2/3 cup yellow cornmeal
1/3 cup self-rising flour
1 cup buttermilk
1 egg, beaten
2 ears corn, shucked, or 1/2 cup frozen or canned corn
2 Tbsp. melted unsalted butter, optional
Milk or water, if needed

What to do:
Microwave the corn on high for 2 or 3 minutes. Slice off the kernels, and set them aside.
In a bowl, mix the cornmeal and the flour well, using a wire whisk. This will make your fritters very light. In a separate bowl, whisk together the buttermilk and the egg. Gradually add the wet ingredients to the dry—Oprah likes using a fork. Don't worry if the batter isn't completely combined; you want to be careful not to overmix it. Fold in the corn and add the butter if desired. If the result is thicker than pancake batter, thin it with a little milk or water.
Heat a skillet or a griddle to medium, spray with Pam, and add spoonfuls of batter. Cook the fritters for 2 minutes per side. A great way to tell if they're ready to turn is to look for little bubbles all over the surface. You might have to make a few fritters before they start coming out perfectly. Serve with honey or your favorite syrup.

Maya Angelou's Banana Pudding:

What you need:
3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
Pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon pure vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

What to do:
Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.
In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.
Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

Patti LaBelle’s Wicked Peach Cobbler:
According to Miss LaBelle, no recipe file is complete without this memorable dessert!

What you need:
Piecrust for double crust pie
3 pounds medium peaches, peeled, pitted, and cut into 1/4-inch slices
2 tablespoons cornstarch
1 cup sugar 2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon, plus more for the top of the crust
4 tablespoons (1/2 stick) butter, chilled, cut into small pieces

What to do:
Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish.
On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches. Roll out the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed.
Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips.
Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.
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