Thanksgiving recipes

[Nephythys]

ooooooooooo! I get it now- thanks H

[Prudence]

What is it with the green bean casserole? I've never liked it.

[Kevy Baby]

Here's my Green Bean Casserole recipe:

Spoiler:

Susan makes it

Originally Posted by Prudence

What is it with the green bean casserole? I've never liked it.

Heathen

[lashbear]

Voila part 2.

Cream Of Mushroom Soup
======================
4 Tablespoons Unsalted butter
4 Tablespoons Olive oil
2 Small Onions; diced
2 Pounds Mushrooms; sliced
1 Tablespoon Quick-mixing flour;eg Wondra
Salt & black pepper to taste
1 Cup Beef stock
2 Cups Half-and-half
1/2 Cup Dry vermouth
12 Dashes Bitters
.
1. Melt butter with oil in large pot over medium heat. Add onions and
mushrooms. Cook, stirring occasionally, until tender, 10 minutes.
2. Sprinkle flour, salt and pepper over onions and mushrooms; stir
well. Cook 1 minute. Slowly add stock, stirring until smooth. Add
half-and-half, vermouth and bitters. Reduce to low heat; simmer gently
10 minutes. Adjust seasoning and serve hot.
By Caroline Van Cleave, who "counts on this creamy, rich soup to tame
the bluster of fall days. She usually uses button mushrooms although a
handful of wild mushrooms can be added to the mix." She serves this at
Northwestern University tailgate parties.
Printed in the Chicago Tribune, September 18, 1996. Posted to



Cream Of Mushroom Soup
======================
8 Ounces Mushrooms
4 Tablespoons Butter or margarine
1 Medium Onion; chopped
1/4 Cup All-purpose flour
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Water
1 Can {10 3/4 oz.} condensed chicken broth
1 Cup Half-and-half
Snipped parsley
.
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook
and stir sliced mushrooms in 2 tablespoons of the butter in 3-quart
saucepan over low heat until golden brown. Remove mushrooms with
slotted spoon.
Cook and stir chopped mushrooms and onion in remaining butter until
onion is tender. Stir in flour, salt, and pepper. Cook over low heat,
stirring constantly, about 1 minute. Remove from heat; stir in water
and broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in half-and-half and sliced mushrooms; heat just until
hot. DO NOT BOIL. Garnish each serving with parsley.
Recipe by: Betty Crocker Recipes For Today
Converted by MM_Buster v2.0l.
Servings: 4



Cream Of Mushroom Soup
======================
1/2 Pound White mushrooms
1/4 Pound Mixed wild mushrooms
3 Tablespoons Butter
1 Medium Yellow onion, sliced
2 Tablespoons Chopped fresh thyme
3 Tablespoons Dry white wine
2 Cups Chicken broth
1 Cup Heavy cream
Salt and pepper to taste
1 Tablespoon Butter
4 Shiitake mushrooms, sliced
Fresh thyme, for garnish
.
Slice mushrooms and place in a saucepan with the butter. Saute over
medium heat for 2 minutes, stirring. Add onion and thyme and continue
to saute for 2 minutes. Add white wine and cook for 2 minutes. Add
chicken broth, heavy cream, and salt and pepper to taste. Cook for 5
minutes, then puree in a blender.
Heat 1 tb butter in a saute pan and add shiitake mushrooms. Saute for 1
minute, until somewhat soft.
Ladle pureed soup into bowls, garnish with sauteed shiitakes and thyme,
and serve hot.
Appeared in the 20 Oct 1994 issue of The Atlanta Journal/Constitution.


Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1 Lemon, juice
3 Ounces Butter
1 Shallot OR
1 Tablespoon Onion chopped
1 Small Clove garlic
Salt & pepper
2 Ounces Flour
2 Pints Beef stock
4 fl Double cream
.
Make a duxelles as follows. Chop garlic finely and add, with the onions
or shallots, to 1/3 of the butter in a pan. Sweat, then cook gently
till golden. Meanwhile prepare mushrooms, chop and sprinkle with lemon
juice. When onions/shallots are golden, add mushrooms and cook. If they
exude a great deal of liquid, strain and boil down separately to avoid
overcooking the mushrooms. Season with salt, pepper and nutmeg.
Make a roux from remaining 2 oz of butter and the flour. Add stock and
make a sauce as usual. Simmer 20 mins. Add mushroom duxelles and cook a
further 10 mins. Just before serving, correct seasoning and add cream.


Cream Of Mushroom Soup
======================
1 ounce Dried mushrooms, see * Note 1
1 cup Hot water
2 quarts Basic Chicken Stock, see * Note 2
(or use canned chicken stock)
3/4 cup Butter
3/4 cup All-purpose flour
1/2 cup Dry white wine
2 tablespoons Olive oil
3 Garlic clove, peeled and crushed
1 pound Fresh mushrooms, sliced
1 cup Heavy cream
1/2 teaspoon Worcestershire sauce
2 tablespoons Dry sherry
Salt, to taste
Freshly-ground black pepper, to taste
=== GARNISH ===
Fresh chopped chives
.
* Note 1: Italian porcini or the South American variety, which cost
much less. * Note 2: See the "Basic Chicken Stock" recipe which is
included in this collection.
Place the dried mushrooms in a small bowl and add 1 cup hot water.
Allow to soak for 45 minutes. Bring the stock to a simmer in a 4-quart
pot. In a small frying pan melt the butter. Add the flour to the butter
and cook together to form a roux, but do not brown. Using a wire whisk,
whisk the roux into the hot stock. Continue whisking until smooth and
lump-free. Stir the wine into the pot, cover and simmer gently. Heat a
large frying pan and add the oil and garlic and saute a few seconds (be
careful not to burn the garlic). Add the fresh mushrooms and saute
until just tender. Strain the liquid from the dried mushrooms into the
thickened stock. Chop the soaked mushrooms coarsely and add to the
frying pan. Saute a few minutes more.
Add the contents of the frying pan to the pot along with the cream and
the Worcestershire sauce. Simmer 5 minutes more. Add the sherry, salt
and pepper to taste and garnish with the chopped chives. This recipe
serves 8 to 10.
Comments: This is a classic opener for a dinner party. Made ahead, it
improves in flavor, but be careful when heating it before dinner -- you
do not want to burn it or curdle it. Just be gentle with low heat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith

[lashbear]

Voila part 3

Cream Of Mushroom Soup
======================
3/4 Pound Fresh sliced mushrooms
1/4 Cup Sliced green onions
2 Tablespoons Dry sherry
2 Tablespoons Recuded calorie stick margarine
3 Tablespoons All-purpose flour
2-1/2 Cups Skim milk
1-1/4 Teaspoons Chicken-flavored bouillon granules
1/4 Teaspoon Pepper
2/3 Cup Nonfat sour cream
Vegetable cooking spray
.
This is from Jenny Craig cookbook.
Coat a large saucepan with cooking spray; place over medium-high heat
until hot. Add mushrooms, 1/4 cup green onions and sherry; saute until
vegetables are tender. Set aside. Melt margarine in a medium size heavy
saucepan over medium heat; add flour, stirring until smooth. Cook,
stirring constantly, 1 minute. Gradually add milk; cook over medium
heat , stirring constantly, 10 minutes or until mixture is thickened
and bubbly. Stir in mushroom mixture, bouillon granules and pepper.
Cook until thoroughly heated. Remove from heat and stir in sour cream.



Cream Of Mushroom Soup
======================
1 Pound Mushrooms
1/2 Cup Butter or margarine
1 Teaspoon Lemon juice
1 Small Onion; sliced
1/3 Cup All purpose flour
3-1/2 Cups Water
3 Chicken-flavor bouillon cubes or envelopes
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Cup Heavy or whipping cream
.
Yummy recipe from The Good Housekeeping Illustrated Cookbook. It's
definitely TNT.
Trim tough stems ends of mushrooms; remove stems; set aside. With
knife, slice mushroom caps thinly. In 4-qt saucepan over medium-high
heat, in hot butter or margarine, cook sliced mushrooms and lemon juice
until mushrooms are just tender, stirring. Reduce heat to medium-low;
with slotted spoon, remove mushrooms to bowl. In saucepan in remaining
butter, cook onion and stems; cook until onion is tender. Stir in flour
until blended; cook 1 minute, stirring the mixture constantly.
Gradually stir in water and bouillon; cook, stirring constantly, until
mixture is thickened. Into blender container, ladle half of mixture;
cover and at high speed, blend until smooth. Repeat with other half.
Return mixture to saucepan; stir in salt, pepper, cream and mushroom
slices; reheat just until soup is boiling. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Louise Lovdahl


Cream Of Mushroom Soup
======================
3 Tablespoons Unsalted butter
2 Tablespoons Olive oil
3/4 Cup Finely chopped shallots
2 Pounds White cultivated mushrooms, thinly sliced
1 Teaspoon Fresh thyme leaves
Salt and freshly ground black pepper
1/3 Cup Cream sherry
3 Tablespoons All-purpose flour
3-1/2 Cups Low-salt chicken broth, reserving 1/2 cup
1/2 Cup Milk
Ground nutmeg to taste, about 1/4 teaspoon
1/2 Cup Sour cream
.
In a large saucepan melt butter with the olive oil over moderate heat.
Add the shallots and cook until tender, about 2 to 3 minutes. Add the
sliced mushrooms, thyme leaves, salt and pepper, cooking until all of
the liquid rendered from the mushrooms evap orates. Add the Sherry and
cook until evaporated. Remove a 1/2 cup of the cooked mushrooms and
reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of
the chicken broth, bring to a simmer and cook for 15 minutes. In a
blender puree the soup in batches until smooth. For a very smooth soup,
pass through a fine sieve. Return soup to saucepan, bring to a simmer
and whisk in the milk. Add reserved chicken broth to achieve desired
consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat
and whisk in 1/4 cup of the sour cream. Keep soup warm but do not
simmer or boil. Serve soup garnished with reserved cooked mushrooms and
a dollop of the remaining sour cream.
Yield: 4 servings



Cream Of Mushroom Soup
======================
8 Tablespoons Butter
6 Tablespoons Sifted flour
2 Tablespoons Choped onions
1-1/2 Pounds Fresh domestic mushrooms; cleaned (up to 2)
2 Tablespoons Water
1-1/2 Cups Heavy cream
1/2 Teaspoon Dried savory
2 Teaspoons Sugar
1 Teaspoon Soy sauce
Salt to taste
.
Wasn't there someone on this list looking for a mushroom soup recipe?
Well, if there wasn't there should have been! I've got the world's best
mushroom soup, bar none. It comes from Jane and Michael Stern's
excellent book, A TASTE OF AMERICA, which is almost as good a travel
resource as it is a cookbook.
Melt 6 tablespoons of the butter in saute pan and gradually stir in
sifted flour. Cook over low heat, stirring, 5 minutes. Set aside.
Cook onions in remaining 2 Tablespoons of butter in a separate
saucepan. When onions are transparent, add mushrooms and water. Cover
and lower heat. Simmer gently 30 minutes, stirring 2 or 3 times.
Remove lid from onions and mushrooms; stir in cream and all remaining
seasonings, except salt. Bring to simmer.
Stir in flour-butter mixture to thicken. Salt to taste. Serve
immediately. Makes 4 small, but filling, servings.


Cream Of Mushroom Soup
======================
4 Tablespoons Unsalted butter
1 Pound Fresh mushrooms; sliced
6 Scallions - sliced - - or l large onion; chopped
1/4 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon White pepper
1-1/4 Cups Water
1 Can Unsalted chicken broth
1 Cup Half-and-half; even skim will do
Fresh chopped parsley
.
In a medium saucepan, melt butter.Add mushrooms and scallions or onion
and sauté until tender. Stir in flour, salt, and pepper. Cook over low
heat until smooth Stir in water and broth. Heat to boiling. Add
half-and-half and heat just to boiling (do not boil). Garnish with
fresh parsley. MAKES 4 SERVINGS.

[Matterhorn Fan]

I get the point. Lashbear hath many recipes.

Prudence--The kind you had was probably made with the canned beans.

[Cadaverous Pallor]

Originally Posted by Matterhorn Fan

I get the point. Lashbear hath many recipes.

I'd bet that Lashbear simply hath a copy/paste function.

Making soup from scratch when you can buy it canned is a pain in the butt, especially if you're making 10 other things for Thanksgiving. And that's a fact, jack.

[lashbear]

Originally Posted by Cadaverous Pallor

I'd bet that Lashbear simply hath a copy/paste function.

Hem Hem !!



That's right... over One hundred and eighty-two thousand recipes.

[CoasterMatt]

Originally Posted by lashbear

That's right... over One hundred and eighty-two thousand recipes.

...and not a bite to eat

[blueerica]

Oooh,... late to the conversation again! I loved my green bean casserole this year, and it was a complete improvisation. I think I've finally gotten to the point with it where I don't really measure anymore.

I want to give a hint with the frozen green beans - while you can bake them right from their frozen state, I find them too watery for my tastes. I think the casserole holds up better if you cook them so that they're not frozen (not necessarily hot) take them out and squeeze the water from them. Not squeezing them to death, but drying them out a bit. It allows the whole thing to be creamier, IMO.