Recipes
Difficulty:
Easy
Intermediate
Difficult
Expert

Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup

Base:
Beef
Bread
Christmas
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Seafood
Thanksgiving
Vegetables

Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Bulgarian cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Italian cuisine
Japanese cuisine
Jewish cuisine
Mexican cuisine
Moldovan cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Turkish cuisine
US cuisine

Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes 		  Ingredients Recipes Recipes Recipes Restaurants Recipes Utilities Recipes

Recipes from all over the world

A-Z | Search

Search Recipes

Course Base Ethnicity Preparation Time
Loading...
      (Advanced Search)
Dish Name Comments
Anytime Thanksgiving Burgers
Submitted by Chef
Apple and Dried Cherry Cobbler with Buttermilk Biscuits
Submitted by Chef
Breadless Stuffing
Submitted by Chef
Cranberry-Orange Relish
Submitted by Chef
Grammy's Dark Rolls
Submitted by Chef 		NOTES: * Holiday rolls with oatmeal and molasses -- This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source.
* These rolls are really wonderful, but they need time to rise. start them as early in the day as possible. Don't even think about using the quick-rise yeasts.
HOLIDAY LOAF (HELEN)
Submitted by Chef
Molded Cranberry Relish
Submitted by Chef 		* For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christmas. The unanimous family response to the inevitably bitter dish was, "Do we have to?" Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish. Yield: Serves 8-10.
* The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "PAM") before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish.
* I usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish.
Stuffed Thanksgiving Pumpkins
Submitted by Chef
Thanksgiving Chowder
Submitted by Chef 		* Approximate nutritional analysis: 217 calories per 1/4-cup serving:
19 g protein, 22 g carbohydrates, 6 g fat (24% of calories), 5 g fiber, 30 mg cholesterol, 436 mg sodium, 41% of the Daily Value for vitamin A, 35% for niacin, 25% for vitamin C
THANKSGIVING DAY TOFU
Submitted by Chef
Thanksgiving gravy
Submitted by Chef 		Poultry seasoning does not contain animal products. If you don't have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil.
Per 1/2 serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0 chol; 618 g. sodium; 4 g. fiber
THANKSGIVING LOAF
Submitted by Chef
Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book
Hoodia