green bean casserole recipe

• Question:-Does anyone have a good recipe for a sweet corn bread? and a good home style green bean casserole?
  I'm looking for something similar to Sonny's or Boston Market's style of cornbread.
  
  Also, a good green bean casserole recipe that's isn't right off the back of a cambell's soup would be great too!
  
  Thanks!
  
  Answer:-Here are several recipes for you to choose from:
  
  Sweet cornbread:
  http://www.cooks.com/rec/search?q=sweet+cornbread
  
  Green bean casserole:
  http://www.cooks.com/rec/search?q=Green+bean+casserole
  
• Question:-Green bean casserole recipe?
  There are so many green bean casserole recipes out there, what is your favorite?? Please give full recipe or link to it :)
  
  Thanks in advance!
  
  Answer:-3 cans of green beans, i can of cream of mushroom, and about 1/3 block of velveeta, sltt and pepper.
  
  Heat all together on stovetop on low heat.
• Question:-I have a question about a green bean casserole recipe?
  the recipe that i have calls for mushrooms and cheddar...
  
  question #1: can you think of another veggie that i can put in besides mushrooms that won't overpower the green beans?
  
  question #2: can you think of another type of cheese that would be good with green bean casserole? perhaps fontina? or provolone?
  
  any suggestions are welcome. thanks!
  
  Answer:-Not sure about other veggies but turkey tastes great in green bean casserole! It makes the dish a main course instead of just a side dish,too!
• Question:-Green bean casserole recipe without using Campbell's cream of mushroom soup?
  Is their a recipe that does not use the condensed soup?
  
  Answer:-Grandma's Green Bean Casserole
  
  Ingredients
  2 tablespoons butter
  2 tablespoons all-purpose flour
  1 teaspoon salt
  1 teaspoon white sugar
  1/4 cup onion, diced
  1 cup sour cream
  3 (14.5 ounce) cans French style green beans, drained
  2 cups shredded Cheddar cheese
  1/2 cup crumbled buttery round crackers
  1 tablespoon butter, melted
  Directions
  Preheat oven to 350 degrees F (175 degrees C).
  Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
• Question:-green bean casserole recipe without mushrooms?
  My family is coming to town for thanksgiving, my dad hates mushrooms.. any great recipes out there for a green bean casserole without mushrooms or cream of mushroom soup?
  
  Thanks!
  
  Answer:-
• Question:-Do you like altering the classic green bean casserole recipe?
  Do you like to (or like when others) add stuff like cheese or almonds?
  
  Answer:-
• Question:-?What is a good green bean casserole recipe?
  thnx
  anything other than the Capbells soup one
  
  Answer:-I prefer my green beans with peeled cut-up potatoes...however, the french's onion, mushroom soup recipe is an all american favorite!
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  Directions:
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans
• Question:-What is a easy good green bean casserole recipe that uses fresh green beans?
  
  
  Answer:-Just use the regular recipe - mushroom soup, etc., only use blanched fresh green beans instead of the canned or frozen.
• Question:-Best Green Bean Casserole Recipe?
  I know that there are hundreds out there. Please share one that's tried and true for you (and of course tasty too!)
  Also if you want to share any other side dishes, please feel free!
  
  Answer:-Green Bean Casserole
  
  From: Campbell's Kitchen
  Prep: 10 minutes
  Bake: 30 minutes
  Serves: 6
  
  Ingredients:
  
  1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
  1/2 cup milk
  1 tsp. soy sauce
  Dash ground black pepper
  4 cups cooked cut green beans
  1 1/3 cups French's® French Fried Onions
  
  
  Directions:
  
  
  MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
  
  BAKE at 350°F. for 25 min. or until hot.
  
  STIR . Sprinkle with remaining onions. Bake 5 min.
  
  TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
  
  For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
  
  For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
  
  For a festive touch, stir in 1/4 cup chopped red pepper with soup.
  
  For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
  
  Sweet Potato Casserole
  
  
  2 1/2 pounds sweet potatoes (about 3 large), scrubbed
  2 large eggs, lightly beaten with a fork
  3 tablespoons unsalted butter, melted plus more for the preparing the pan
  2 tablespoons packed dark brown sugar
  1 teaspoon kosher salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  Pinch of freshly grated nutmeg
  Freshly ground black pepper
  1/4 cup coarsely chopped pecans
  Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
  Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
  
  Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
  
  Buttermilk Biscuits
  
  4 cups all-purpose flour
  1 tablespoon salt
  1 tablespoon baking powder
  2 teaspoons baking soda
  1 cup vegetable shortening, cold, cut into 1/2-inch pieces
  1 1/2 to 2 cups buttermilk, plus additional for brushing
  Preheat the oven to 375 degrees F.
  Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
  
  Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
  
  Garlic and Celery Root Mashed Spuds
  
  
  4 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces
  1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces
  4 cloves garlic, peeled
  3/4 cup lowfat buttermilk
  2 teaspoons olive oil
  2 tablespoons minced fresh chives
  Salt and ground black pepper
  In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender.
  Drain and transfer potatoes, celery root and garlic to a large bowl. Add buttermilk and olive oil and mash until smooth (or lumpy, whatever you like!). Fold in chives. Season, to taste, with salt and black pepper.
  
  Mixed Greens with Pancetta and Shaved Parmesan
  
  8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
  3/4 cup olive oil, plus 1 tablespoon
  1 bag mixed baby lettuce
  1 tablespoon Dijon mustard
  1/4 cup red wine vinegar
  8 ounces hard cheese, such as Parmesan or aged Cheddar
  Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
  
  
  Wild Mushroom Soup with Chestnuts and Roasted Fennel
  
  
  
  6 small fennel bulbs, stalks removed, halved lengthwise
  Extra-virgin olive oil
  Sea salt and freshly ground black pepper
  1/4 cup (1/2 stick) unsalted butter
  1 large onion, chopped
  4 garlic cloves, minced
  1/2 bunch fresh thyme sprigs, leaves stripped from the stem
  1 pound white button mushrooms, wiped of grit and coarsely chopped
  1 pound oyster mushrooms, wiped of grit and coarsely chopped
  1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
  1 pound cooked chestnuts
  3 quarts chicken stock
  1/2 cup heavy cream
  Fresh chopped chives, for garnish
  
  Preheat the oven to 400 degrees F.
  Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  
  In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  
  Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  
  To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.
  
  Herbed Butter Parsnips
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon unsalted butter
  2 pounds parsnips, peeled and sliced into circles
  Kosher salt and freshly ground black pepper
  Herb Butter:
  1/2 pound unsalted butter, softened
  1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
  Kosher salt and freshly ground black pepper
  
  Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  
  To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
  
  Good Luck!
• Question:-campells green bean casserole recipe?
  I want to make this for tomorrows Christmas lunch at work but only have 2 cups of green beans, really dont want to run back out tonight...do you think it would be a good idea if I just used mixed veggies as the other 2 cups? I using frozen bag veg. btw
  campbells** oops
  
  Answer:-Yeah, it's your own twist on the recipe :-/

brining a turkey

• Question:-Can someone tell me how to brine a turkey?
  I got responses for a previous question telling me that brining turkeys makes them tender. How do I do it? And doesn't it make the turkey extra salty?
  
  Answer:-This is Alton Brown's roat turkey recipe that incorporates a brine. I've used it before and have gotten rave reviews -though i did my aromatics a bit differently, as i didn't have some of those things. Not salty at all, just good.
  
  1 (14 to 16 pound) frozen young turkey
  For the brine:
  1 cup kosher salt
  1/2 cup light brown sugar
  1 gallon vegetable stock
  1 tablespoon black peppercorns
  1/2 tablespoon allspice berries
  1/2 tablespoon candied ginger
  1 gallon iced water
  For the aromatics:
  1 red apple, sliced
  1/2 onion, sliced
  1 cinnamon stick
  1 cup water
  4 sprigs rosemary
  6 leaves sage
  Canola oil
  
  Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
  Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
  
  A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  
  Remove bird from brine and rinse inside and out with cold water. Discard brine.
  
  Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
  
  Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving
• Question:-Are any of you brining your turkey?
  I brine chickens frequently and find it makes for a moister bird. I have not tried brining my thanksgiving turkey yet. It's an 18lb bird. Has anybody had success with brining turkeys?
  
  Answer:-I am brining my turkey this year. We usually have a kosher turkey (they are brined) but this year we are brining it ourselves. I suggest going to this link
  
  http://www.foodnetwork.com/food/et_hd_thanksgiving/0,1972,FOOD_9845,00.html
  
  and watching Alton Brown's video on brining turkey's. It is very helpful and informative and I am using his technique. Contrary to the one answer, brining does not dry out a turkey but actually moistens it.
  
  Oh, and don't use one of those turkey's that has been injected with all those flavorings like you find in the grocery store this time of year. You have to use one that is just plain ol' turkey which can be found at a place like Whole Foods or ask the butcher.
• Question:-Does brining a turkey shorten cooking time?
  I've read numerous places that brined turkey cooks faster. I'm brining for the first time. Can anyone give me a guideline on what to expect for cooking time for a roasted brined turkey? Thanks and Happy Thanksgiving!
  
  Answer:-
• Question:-Questions on brining a "Shady Brook" brand turkey breast?
  It says it has 60mg of sodium per serving, but doesn't say it has been injected with a salt solution. Would you recommend brining it anyway, or will that make it too salty?
  
  I haven't brined turkey breast before. How much water and how much salt do you recommend? It is nearly 7 pounds. Is brining as simple as salt + water + turkey in pot overnight?
  
  Answer:-If it has that much sodium per serving then it is already brined. Most sellers to the public do it now to make the turkey better.
• Question:-Another brining turkey question?
  If I bought a mass produced turkey from a grocery store e.g Jennie-O or Butterball, and there's already a 7 or 8% solution injected, would I still able to brine it? If so, would I need to cut back on the salt?
  
  Answer:-You can brine it, but it's unlikely to have any positive effect. The injected solutions are optimized to put as much liquid filler into the bird as it can hold.
  
  If you can't find an unprocessed bird locally, and have to go with the Butterball, etc, save your time and energy for marinading or otherwise treating the bird for additional flavor. A brine will not do anything for you.
  
  Happy cooking!
• Question:-need help brining turkey wings only?
  can i season the turkey wings and is there a brine recipe for turkey wings?
  i only have about 10 turkey wings
  
  Answer:-It's the same for turkeys and turkey wings.
  
  6 quarts hot water
  1 pound kosher salt
  1 pound dark brown sugar
  5 pounds ice
  1 (13 to 14-pound) turkey, with giblets removed
  
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35148,00.html?rsrc=search
• Question:-I started brining my turkey with the giblets inside, is the turkey now contaminated?
  I'm soaking my turkey in a brine in preparation for tomorrow, but I didn't take out the giblets prior to soaking the turkey. Is the turkey brine now contaminated? I have since removed the giblets and put the turkey back into the brine.
  
  Answer:-no it is not contaminated.......biologist and chef:)
• Question:-Have you ever used a turkey brining bag?
  I am going to brine 2 turkeys for Thanksgiving and this seems like the easiest and most convenient way but... I am wondering if anyone has had any experience with these as I would prefer not to have a mess in my fridge. Thank you!
  I would love to put it outside but I live in South Florida! :(
  
  Answer:-I have used different brine's in the past in the restaurant and what we have done that works out very well and does not use any room in refrigerator. Around the holidays business always ramps up and sometimes refrigeration becomes like looking for prime real estate, It is hard to find. So what we have done is washed and sanitize your ice chest or cooler and make up your brine and let it cool back down ,then put the brine in your cooler and put 4 or 5 pounds of ice in there and then put our turkeys in there and let them set.We were able to get 2 turkeys to an ice chest. Just remember that you need to cut back on the amount of water when making your brine,because of the ice that you will add so it does not weaken your brine.Just keep ice in there until time to cook those turkeys and still have room in the refrigerator.
• Question:-Does brining a turkey really make a difference?
  And does it make it taste salty? I'm cooking Thanksgiving dinner this year and have heard so much about brining. How exactly do you do it? And what does it do to the turkey?
  
  Answer:-Alll brining does is add moisture to the turkey so when you cook it, it stays moister than without brining.
  
  The salt washes off and will not change the taste.
  
  A better trick (and quicker) is to use butter (or oil) and add hebs, like Rosemary... and garlic if you like and mix it into a paste. Rub this paste 'under' the skin, as far as you can reach. It imparts amazing flavor, keeps the moisture in and crisps up the skin even more. You will not be disappointed - believe me! Your guests will ask you how you made a turket look/taste sooooo good!
  
  Steve
• Question:-brining turkey?
  I know you can brine a turkey before cooking it, but can I brine turkey pieces? Do I brine them just as long?
  
  Answer:-You can brine just about anything! If your turkey has been butchered into parts you do not need to brine them as long as you would a whole turkey. I would brine a whole bird for 24 hours. If you're brining all of the turkey parts I'd do them for 8 to 10 hours.

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

thanksgiving

• Question:-Thanksgiving?
  i sent my husband to the flea market this morning to get me a few sweet patatoes to make with our Thanksgiving dinner... he came home with like 15 pounds of them!
  
  does anyone know of different things to make with them?
  
  all i was gonna make with them was baked sweet patatoes and a sweet patatoe cream cheese pie.
  
  Answer:-If you want some great recipes just go online.There are so many sites to check out for what ever your need may be. Here are a few of my favoirites: www.kraft.com., www.bettycrocker.com, www.foodnetwork.com, www.allrecipes.com., www.pastrywiz.com. These are just a few but all of them are wonderful. Most of them you can join for free and even start your own personal recipe box to make it even easier to get to your favorites and start cooking!! Enjoy and Happy Thanksgiving. I also wanted to let you know that you can always boil and freeze your sweet potatoes for later use. Just remember to not over boil them and to cut them in pretty big chunks. Let cool before freezing. If all else fails pass some along to friends and co-workers, or even the local food bank!! : ) Good Luck!!
• Question:-thanksgiving?
  okay this will be my first thanksgiving on my own making dinner for people and i need some advice on what to make and how to make it ..also there is the yam dish with marshmellow fluff i had once i dont know how to make it or what it is callled so if anyone knows please help!! also whats the best way to make the turkey?
  
  Answer:-"Sweet Potato Mallow" - 4 servings
  
  1 lb. sweet potatoes or yams (about 3 medium - or use 16 oz. can)
  1/2 cup sour cream
  1 egg yolk
  1/2 tsp. salt
  1/4 tsp. mace
  3/4 cup miniature marshmallows or cut-up large marshmallows
  
  If using fresh sweet potatoes, prepare and cook: Wash, but do not pare. Heat enough salted water to cover potatoes (1/2 tsp. salt to 1 cup water) to boiling; add potatoes. Cover and heat to boiling; cook 30-35 minutes or until tender. Drain; slip off skins. Leave whole, slice or mash.
  Heat oven to 350*. In small mixer bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.
  Pour sweet potato mixture into buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.
  
  
  "Traditional Stuffed Turkey" - 18 to 20 servings
  
  1 lb. fresh pork sausage
  1/2 cup butter or margarine
  2 large apples; peeled, cored and chopped
  1 medium onion; chopped
  1/2 cup chopped celery
  1/2 cup water
  4 cups crumbled corn bread or 1 (8 oz.) pkg. corn bread stuffing mix
  1/2 cup coarsely chopped pecans
  1/4 cup chopped parsley
  1/2 tsp. poultry seasoning
  1 (18-20 lb.) frozen ready-to-stuff turkey; thawed
  1/2 cup butter or margarine
  Salt
  Pepper
  Giblet Gravy (recipe follows)
  
  1) In 10" skillet over medium heat, cook sausage until browned; breaking apart with fork. Stir in 1/2 cup butter, apples, onion and celery; cook until celery is tender, about 5 minutes, stirring occasionally. Add water; heat to boiling. Remove from heat. In large bowl, combine meat mixture with corn bread, pecans, parsley and poultry seasoning. Stir until well mixed.
  2) Remove giblets and neck from inside turkey; reserve for gravy. Rinse turkey with running cold water; drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With turkey breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
  3) Spoon remaining stufffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs or fasten under metal clip. On rack in roasting pan, place turkey breast-side up. Brush skin with melted butter. Sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh., not touching bone.
  4) Roast uncovered, at 325* - 4 to 4 1/2 hours until thermometer reads 180* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil. Begin checking for doneness after 3 hours cooking time. Toward end of roasting, remove foil; brush turkey with drippings.
  5) Remove turkey from oven; let stand 20 minutes for easier carving. Serve with Giblet Gravy.
  (Note: If you don't want to stuff your turkey, you can make stuffing muffins: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to platter to serve.)
  GIBLET GRAVY:
  Reserved giblets and neck from turkey
  1/2 cup chopped celery
  1/2 cup chopped onion
  1 tsp. salt
  Water
  Pan drippings from roast turkey
  6 tbsp. all-purpose flour
  
  1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
  2) Reduce heat to low. Cover; simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
  3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
  4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan; set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
  5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in broth mixture; cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through. Yields 4 cups.
  
  
  "Herb Smashed Potatoes" - 8 servings
  
  5 lbs. potatoes; peeled, cut into 1 1/2" chunks (10 cups)
  1-2 cups chicken broth
  1 small onion; finely chopped (3/4 cup)
  1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
  1 (3 oz.) pkg. cream cheese; cut into pieces
  2-3 tbsp. chopped fresh chives
  2-3 tbsp. chopped fresh parsley
  1 tsp. salt
  1/4 tsp. pepper
  Butter (optional)
  
  In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
  Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.
  
  
  "Green Beans with Smoked Bacon and Onions" - 8 servings
  
  2 lbs. green beans; trimmed
  2 1/4 tsp. salt
  4 slices thick-cut smoked bacon; cut into 1" wide strips
  1 medium onion; cut into 1" pieces
  
  1) Blanch the beans: Prepare an ice bath. Bring a large saucepan of water to a boil; add beans and 2 tsp. salt. Cook just until the beans turn bright green, about 7 minutes. Drain the beans and plunge them into the ice bath until they're cool. Remove beans from the bath; drain on a towel.
  2) Cook the bacon: Add the bacon to a large skillet over medium-high heat; cook until golden brown and lightly crisp. Drain all but 2 tbsp. of the bacon fat.
  3) Finish the beans: Add the blanched beans, onion pieces and remaining salt; toss to completely coat with the fat. Reduce heat to medium; cook until the beans are warmed through and the onions have softened, 4-5 minutes. Serve immediately.
  
  
  "Cranberry Gelatin Salad" - 8 servings
  
  1 1/2 cups boiling water
  2 (3 oz.) pkg. cranberry-raspberry gelatin
  1 (12 oz.) can seltzer
  1 1/2 tsp. unflavored gelatin
  3/4 cup sour cream
  1 tbsp. sugar
  1 (16 oz.) can whole-berry cranberry sauce
  1 rib celery; chopped (1/2 cup)
  1/2 cup chopped walnuts
  Additional sour cream and fresh cranberries (optional)
  
  Coat 1 1/2-quart mold with cooking spray.
  In bowl, pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
  Sprinkle unflavored gelatin over 2 tbsp. cold water; let stand 1 minute. Microwave on HIGH until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream; pour into mold.
  Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts; spoon into mold. Refrigerate until firm, 2 hours.
  Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish with additional fresh cranberries and sour cream.
  
  Butterball Turkey Talk Line: 800-BUTTERBALL
  Reynolds Turkey Tips Hotline: 800-745-4000
  USDA Meat and Poultry Hotline: 888-674-6854
  Q&A: www.landolakes.com
• Question:-THANKSGIVING?!?!?!?!?!?!?!?!?!?!!?!?
  Abraham Lincoln made Thanksgiving a national holiday. But, before he did, when was Thanksgiving celebrated?
  
  Answer:-In the fall, but it varied from community to community.
  
  I believe Lincoln believed America had survived a very harsh winter... we, a newly united country, had a lot to be thankful for, thus the national holiday.
• Question:-What is a good family thanksgiving movie?
  I am looking for any suggestions for a good family Thanksgiving movie. One for kids ages 6 to 10, that is not a cartoon, and that has a Thanksgiving theme or takes place during Thanksgiving. All the lists and ideas I have found are cartoons or Christmas movies. I am surprised how hard it has been. The only one I found is Dutch, with Ed O'Neill, (which I think is a cute movie), but there are some parts I don't think are okay for the kids. Any ideas?
  
  Answer:-
• Question:-Are There Any Thanksgiving Treats That Can Be Shipped In The Mail?
  I have some family members that are away at college, and won't be able to make it home for Thanksgiving. *sigh* Well, to cheer them up, I wanted to make some home made snacks and ship it to them. Obviously, it can't be something that has to be refridgerated, but are there any snacks that can be sent through the mail? Any ideas would be great, just as long as they are snacks that would remind them of Thanksgiving! Thanks!
  
  Answer:-Cookies! The fact that it will come around Thanksgiving will give them a clue. Cookies ALWAYS work at college.
  
  Or Flaming Turkey Wings.
  
  That's very sweet of you. If we couldn't go home for Thanksgiving, our Parents went on vacation.
• Question:-Thanksgiving is very soon. What is your tradition and what will you be having for dinner on Thanksgiving day?
  We have dwindled down to a very small group. My brother is paranoid schizophrenic and he doesn't like to have anyone else but our family over, so we can't invite friends or "strays" (people who have no where to go) anymore because he gets really freaked out. Anyway, it'll just be 4 of us.
  
  For dinner we have the turkey with stuffing which my mom makes. She makes the gravy too. I make the sweet potatoes, mashed potatoes, green bean casserole and butternut squash. We have rolls and olives, gherkin pickles, homemade cranberry sauce (which my mom makes), carrots and celery. These are all the relishes. I will make a deep dish apple pie and pumpkin pie; my mom will make her delicious pecan pies.
  
  We say a prayer before we eat and then we dive in! I LOVE Thanksgiving. It's my favorite holiday. Christmas is my second favorite. I just love the warmth of the holiday. I wish that my brother didn't have such a hard time, but I'm glad he is with us and we can only pray for him. We've tried everything else.
  
  I hope you all have a very Happy Thanksgiving...
  
  Peace!
  
  Answer:-I wish your brother felt better about people coming over too because all that food sounds so good i think id show up!! Well, over the years ive realized that traditions change and thats just part of life. Its nice if you can keep them going, but sometimes just having the wonderful memories of past traditions and the fun of new ones can be just as great if you let it!
  
  My dad used to be in charge of preparing our holiday meals and it was always so nice every year. I think he did it because his mom did it and he was trying to keep that going for us. Now that my dad is no longer with us and i have a new family we have our new little traditions.
  
  For the past few years my husband and i have been on turkey duty and fry at least 3-4 turkeys for Thanksgiving. One is just for us, one is for the rest of the family on Thanksgiving, and the others are for friends who beg us to fry them one! We have a special seasoning/injection process and recipie that we use and the turkeys are always moist and juicy and FULL of cajun flavor! This has become our little family tradition and we always enjoy it and look forward to it.
  
  The bottom line is that when it comes to traditions i think its all about being with the ones you care for the most. We make these traditions becasue they give us a chance to be with people we love and care about and give us an opportunity to make wonderful memories together.
  
• Question:-How long does a Thanksgiving drive from San Francisco to Phoenix take?
  I am trying to decide if it is a bad idea to try and drive from San Francisco to Phoenix on the day before Thanksgiving. Google Maps says it will take 12 hours, which I am ok with. However, I have heard the traffic in LA is really bad. Will it be horrible and take much longer than the 12 hours if I try to make this drive on the day before Thanksgiving? Is there a route that won't go straight through LA? Please share your tips!
  
  Answer:-I usually drive from San Diego to Santa Barbara for Thanksgiving, but we usually drive on Thanksgiving day and the traffic isn't too bad, but the day before it will probably be hell. Even though "rush hour" is 5 everywhere else, in LA it's from like 10AM- 6PM...
• Question:-Has Thanksgiving become nothing more than a corporate celebration of the start of the shopping season?
  From all of the ads and corporate ties in to Thanksgiving promoting sales today and tomorrow, it sure seems that way.
  
  Answer:-lol...
  seems like it
• Question:-How can I make thanksgiving more special for the kids?
  Thanksgiving is my favorite time of year and I'd love to get some new ideas to make it special for my kids. We stay home w/the kids by ourselves and they'd rather be w/family. How can I make thanksgiving better at home for them since this is our only one at home?
  
  Answer:-Look up fun Thanksgiving games and activities/crafts for kids online. Depending on the ages you should be able to find some really cool stuff.
  
  Make cookies with Thanksgiving cookie cutters and decorate them as a family.
  
  Get a Thanksgiving joke book and take turns reading jokes.
  
  Play the kid's favorite games.
  
  Overall, just let your kids be kids. If they see mommy and daddy having fun, they will too.
  
  = ]
• Question:-What Thanksgiving dish do you serve that makes your Thanksgiving dinner memorable?
  I like to make collard greens with onion and bacon at Thanksgiving. It's something I've added to my Thanksgiving table when I moved to NC.
  
  Answer:-I LOVE the real mashed potatoes and gravy from the drippings. Mmmmmm.... Thanksgiving would not be the same without them.

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

thanksgiving

• Question:-Thanksgiving?
  i sent my husband to the flea market this morning to get me a few sweet patatoes to make with our Thanksgiving dinner... he came home with like 15 pounds of them!
  
  does anyone know of different things to make with them?
  
  all i was gonna make with them was baked sweet patatoes and a sweet patatoe cream cheese pie.
  
  Answer:-If you want some great recipes just go online.There are so many sites to check out for what ever your need may be. Here are a few of my favoirites: www.kraft.com., www.bettycrocker.com, www.foodnetwork.com, www.allrecipes.com., www.pastrywiz.com. These are just a few but all of them are wonderful. Most of them you can join for free and even start your own personal recipe box to make it even easier to get to your favorites and start cooking!! Enjoy and Happy Thanksgiving. I also wanted to let you know that you can always boil and freeze your sweet potatoes for later use. Just remember to not over boil them and to cut them in pretty big chunks. Let cool before freezing. If all else fails pass some along to friends and co-workers, or even the local food bank!! : ) Good Luck!!
• Question:-thanksgiving?
  okay this will be my first thanksgiving on my own making dinner for people and i need some advice on what to make and how to make it ..also there is the yam dish with marshmellow fluff i had once i dont know how to make it or what it is callled so if anyone knows please help!! also whats the best way to make the turkey?
  
  Answer:-"Sweet Potato Mallow" - 4 servings
  
  1 lb. sweet potatoes or yams (about 3 medium - or use 16 oz. can)
  1/2 cup sour cream
  1 egg yolk
  1/2 tsp. salt
  1/4 tsp. mace
  3/4 cup miniature marshmallows or cut-up large marshmallows
  
  If using fresh sweet potatoes, prepare and cook: Wash, but do not pare. Heat enough salted water to cover potatoes (1/2 tsp. salt to 1 cup water) to boiling; add potatoes. Cover and heat to boiling; cook 30-35 minutes or until tender. Drain; slip off skins. Leave whole, slice or mash.
  Heat oven to 350*. In small mixer bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.
  Pour sweet potato mixture into buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.
  
  
  "Traditional Stuffed Turkey" - 18 to 20 servings
  
  1 lb. fresh pork sausage
  1/2 cup butter or margarine
  2 large apples; peeled, cored and chopped
  1 medium onion; chopped
  1/2 cup chopped celery
  1/2 cup water
  4 cups crumbled corn bread or 1 (8 oz.) pkg. corn bread stuffing mix
  1/2 cup coarsely chopped pecans
  1/4 cup chopped parsley
  1/2 tsp. poultry seasoning
  1 (18-20 lb.) frozen ready-to-stuff turkey; thawed
  1/2 cup butter or margarine
  Salt
  Pepper
  Giblet Gravy (recipe follows)
  
  1) In 10" skillet over medium heat, cook sausage until browned; breaking apart with fork. Stir in 1/2 cup butter, apples, onion and celery; cook until celery is tender, about 5 minutes, stirring occasionally. Add water; heat to boiling. Remove from heat. In large bowl, combine meat mixture with corn bread, pecans, parsley and poultry seasoning. Stir until well mixed.
  2) Remove giblets and neck from inside turkey; reserve for gravy. Rinse turkey with running cold water; drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With turkey breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
  3) Spoon remaining stufffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs or fasten under metal clip. On rack in roasting pan, place turkey breast-side up. Brush skin with melted butter. Sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh., not touching bone.
  4) Roast uncovered, at 325* - 4 to 4 1/2 hours until thermometer reads 180* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil. Begin checking for doneness after 3 hours cooking time. Toward end of roasting, remove foil; brush turkey with drippings.
  5) Remove turkey from oven; let stand 20 minutes for easier carving. Serve with Giblet Gravy.
  (Note: If you don't want to stuff your turkey, you can make stuffing muffins: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to platter to serve.)
  GIBLET GRAVY:
  Reserved giblets and neck from turkey
  1/2 cup chopped celery
  1/2 cup chopped onion
  1 tsp. salt
  Water
  Pan drippings from roast turkey
  6 tbsp. all-purpose flour
  
  1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
  2) Reduce heat to low. Cover; simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
  3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
  4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan; set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
  5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in broth mixture; cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through. Yields 4 cups.
  
  
  "Herb Smashed Potatoes" - 8 servings
  
  5 lbs. potatoes; peeled, cut into 1 1/2" chunks (10 cups)
  1-2 cups chicken broth
  1 small onion; finely chopped (3/4 cup)
  1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
  1 (3 oz.) pkg. cream cheese; cut into pieces
  2-3 tbsp. chopped fresh chives
  2-3 tbsp. chopped fresh parsley
  1 tsp. salt
  1/4 tsp. pepper
  Butter (optional)
  
  In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
  Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.
  
  
  "Green Beans with Smoked Bacon and Onions" - 8 servings
  
  2 lbs. green beans; trimmed
  2 1/4 tsp. salt
  4 slices thick-cut smoked bacon; cut into 1" wide strips
  1 medium onion; cut into 1" pieces
  
  1) Blanch the beans: Prepare an ice bath. Bring a large saucepan of water to a boil; add beans and 2 tsp. salt. Cook just until the beans turn bright green, about 7 minutes. Drain the beans and plunge them into the ice bath until they're cool. Remove beans from the bath; drain on a towel.
  2) Cook the bacon: Add the bacon to a large skillet over medium-high heat; cook until golden brown and lightly crisp. Drain all but 2 tbsp. of the bacon fat.
  3) Finish the beans: Add the blanched beans, onion pieces and remaining salt; toss to completely coat with the fat. Reduce heat to medium; cook until the beans are warmed through and the onions have softened, 4-5 minutes. Serve immediately.
  
  
  "Cranberry Gelatin Salad" - 8 servings
  
  1 1/2 cups boiling water
  2 (3 oz.) pkg. cranberry-raspberry gelatin
  1 (12 oz.) can seltzer
  1 1/2 tsp. unflavored gelatin
  3/4 cup sour cream
  1 tbsp. sugar
  1 (16 oz.) can whole-berry cranberry sauce
  1 rib celery; chopped (1/2 cup)
  1/2 cup chopped walnuts
  Additional sour cream and fresh cranberries (optional)
  
  Coat 1 1/2-quart mold with cooking spray.
  In bowl, pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
  Sprinkle unflavored gelatin over 2 tbsp. cold water; let stand 1 minute. Microwave on HIGH until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream; pour into mold.
  Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts; spoon into mold. Refrigerate until firm, 2 hours.
  Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish with additional fresh cranberries and sour cream.
  
  Butterball Turkey Talk Line: 800-BUTTERBALL
  Reynolds Turkey Tips Hotline: 800-745-4000
  USDA Meat and Poultry Hotline: 888-674-6854
  Q&A: www.landolakes.com
• Question:-THANKSGIVING?!?!?!?!?!?!?!?!?!?!!?!?
  Abraham Lincoln made Thanksgiving a national holiday. But, before he did, when was Thanksgiving celebrated?
  
  Answer:-In the fall, but it varied from community to community.
  
  I believe Lincoln believed America had survived a very harsh winter... we, a newly united country, had a lot to be thankful for, thus the national holiday.
• Question:-What is a good family thanksgiving movie?
  I am looking for any suggestions for a good family Thanksgiving movie. One for kids ages 6 to 10, that is not a cartoon, and that has a Thanksgiving theme or takes place during Thanksgiving. All the lists and ideas I have found are cartoons or Christmas movies. I am surprised how hard it has been. The only one I found is Dutch, with Ed O'Neill, (which I think is a cute movie), but there are some parts I don't think are okay for the kids. Any ideas?
  
  Answer:-
• Question:-Are There Any Thanksgiving Treats That Can Be Shipped In The Mail?
  I have some family members that are away at college, and won't be able to make it home for Thanksgiving. *sigh* Well, to cheer them up, I wanted to make some home made snacks and ship it to them. Obviously, it can't be something that has to be refridgerated, but are there any snacks that can be sent through the mail? Any ideas would be great, just as long as they are snacks that would remind them of Thanksgiving! Thanks!
  
  Answer:-Cookies! The fact that it will come around Thanksgiving will give them a clue. Cookies ALWAYS work at college.
  
  Or Flaming Turkey Wings.
  
  That's very sweet of you. If we couldn't go home for Thanksgiving, our Parents went on vacation.
• Question:-Thanksgiving is very soon. What is your tradition and what will you be having for dinner on Thanksgiving day?
  We have dwindled down to a very small group. My brother is paranoid schizophrenic and he doesn't like to have anyone else but our family over, so we can't invite friends or "strays" (people who have no where to go) anymore because he gets really freaked out. Anyway, it'll just be 4 of us.
  
  For dinner we have the turkey with stuffing which my mom makes. She makes the gravy too. I make the sweet potatoes, mashed potatoes, green bean casserole and butternut squash. We have rolls and olives, gherkin pickles, homemade cranberry sauce (which my mom makes), carrots and celery. These are all the relishes. I will make a deep dish apple pie and pumpkin pie; my mom will make her delicious pecan pies.
  
  We say a prayer before we eat and then we dive in! I LOVE Thanksgiving. It's my favorite holiday. Christmas is my second favorite. I just love the warmth of the holiday. I wish that my brother didn't have such a hard time, but I'm glad he is with us and we can only pray for him. We've tried everything else.
  
  I hope you all have a very Happy Thanksgiving...
  
  Peace!
  
  Answer:-I wish your brother felt better about people coming over too because all that food sounds so good i think id show up!! Well, over the years ive realized that traditions change and thats just part of life. Its nice if you can keep them going, but sometimes just having the wonderful memories of past traditions and the fun of new ones can be just as great if you let it!
  
  My dad used to be in charge of preparing our holiday meals and it was always so nice every year. I think he did it because his mom did it and he was trying to keep that going for us. Now that my dad is no longer with us and i have a new family we have our new little traditions.
  
  For the past few years my husband and i have been on turkey duty and fry at least 3-4 turkeys for Thanksgiving. One is just for us, one is for the rest of the family on Thanksgiving, and the others are for friends who beg us to fry them one! We have a special seasoning/injection process and recipie that we use and the turkeys are always moist and juicy and FULL of cajun flavor! This has become our little family tradition and we always enjoy it and look forward to it.
  
  The bottom line is that when it comes to traditions i think its all about being with the ones you care for the most. We make these traditions becasue they give us a chance to be with people we love and care about and give us an opportunity to make wonderful memories together.
  
• Question:-How long does a Thanksgiving drive from San Francisco to Phoenix take?
  I am trying to decide if it is a bad idea to try and drive from San Francisco to Phoenix on the day before Thanksgiving. Google Maps says it will take 12 hours, which I am ok with. However, I have heard the traffic in LA is really bad. Will it be horrible and take much longer than the 12 hours if I try to make this drive on the day before Thanksgiving? Is there a route that won't go straight through LA? Please share your tips!
  
  Answer:-I usually drive from San Diego to Santa Barbara for Thanksgiving, but we usually drive on Thanksgiving day and the traffic isn't too bad, but the day before it will probably be hell. Even though "rush hour" is 5 everywhere else, in LA it's from like 10AM- 6PM...
• Question:-Has Thanksgiving become nothing more than a corporate celebration of the start of the shopping season?
  From all of the ads and corporate ties in to Thanksgiving promoting sales today and tomorrow, it sure seems that way.
  
  Answer:-lol...
  seems like it
• Question:-How can I make thanksgiving more special for the kids?
  Thanksgiving is my favorite time of year and I'd love to get some new ideas to make it special for my kids. We stay home w/the kids by ourselves and they'd rather be w/family. How can I make thanksgiving better at home for them since this is our only one at home?
  
  Answer:-Look up fun Thanksgiving games and activities/crafts for kids online. Depending on the ages you should be able to find some really cool stuff.
  
  Make cookies with Thanksgiving cookie cutters and decorate them as a family.
  
  Get a Thanksgiving joke book and take turns reading jokes.
  
  Play the kid's favorite games.
  
  Overall, just let your kids be kids. If they see mommy and daddy having fun, they will too.
  
  = ]
• Question:-What Thanksgiving dish do you serve that makes your Thanksgiving dinner memorable?
  I like to make collard greens with onion and bacon at Thanksgiving. It's something I've added to my Thanksgiving table when I moved to NC.
  
  Answer:-I LOVE the real mashed potatoes and gravy from the drippings. Mmmmmm.... Thanksgiving would not be the same without them.

pecan pie recipe

• Question:-Pecan pie recipe with cream & pecans throughout?
  Years ago I had a recipe for pecan pie with pecans throughout the pie NOT just on top. I've lost the recipe & all my older relatives have passed on. All I remember is that it was a basic recipe with bourbon & cream. Please help.
  Thanks to everyone who has answered so far, but this recipe calls for cream IN the filling. The nuts are toasted & the filling is poured over them so they don't float to the top. It (the recipe) was also featured in the NY Daily news many, many years ago but they don't archive that far back.
  
  Answer:-PECAN PIE WITH CREAM AND PECANS
  
  Ingredients:
  1 prepared pie shell, 9-inch, baked
  1 3/4 cups granulated sugar, divided
  1 cup heavy/whipping cream
  4 eggs, separated
  1 cup pecans, coarsely chopped, toasted*
  Preparation:
  In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator.
  
  MAGGI
• Question:-Can I please have your pecan pie recipe?
  My husband loves pecan pie and the recipe I tried last year turned out runny. Could you also specify if the recipe calls for light or dark syrup. Thank you so much. Happy Thanksgiving!
  
  Answer:-PECAN PIE
  
  3 eggs
  1 c. Karo dark syrup
  1 c. sugar
  2 tbsp. butter
  1 tsp. vanilla
  1 1/2 c. pecans
  1 (9-inch) frozen deep dish pie crust shell
  
  Preheat oven and cookie sheet to 350 degrees. In large bowl stir in first five ingredients until well blended. Stir in pecans. Pour into frozen pie crust. Bake on cookie sheet 50-55 minutes. Do not over bake. Cool; serves 8.
• Question:-Is there an apple pie or pecan pie recipe that uses agave syrup?
  I'm looking for an apple pie or pecan pie recipe that uses agave syrup and does NOT include cornsyrup or high-fructose cornsyrup.
  
  Answer:-Agave Apple Pie
  
  1/2
  
  Cup Agave Nectar
  6
  
  Cups Apples
  1/2
  
  Tsp Cinnamon
  1/4
  
  Tsp nutmeg
  1/4
  
  Cup Tapioca
  1
  
  Dash of Salt
  1
  
  Tbsp. Butter
  1
  
  teaspoon Mexican Vanilla
  Mix apples, tapioca, agave nectar and flavor additions with exception of butter in a bowl. Prick bottom Crust. Place in bottom crust. *Place pats of butter over apples and add top crust which has slits cut in it; seal and flute. Brush top crust with agave and sprinkle lightly w/ cinnamon. Bake in Preheated 400 F oven for 35 to 40 minutes. Cover crust edges last 15 minutes with aluminum foil or pie crust covers.
• Question:-How to find the best Pecan Pie recipe? Like award winning?
  I don't just want the first award winning that shows up with a quick google search. I'm trying to find the best pecan pie recipe possible. Anyone know?
  
  Answer:-As such things are a personal judgement and are constantly being judged there is no pie that stands out as an outright leader.
  It you just look down the page when you google them you will see which of the major contributors claim is their best one.
  I can only suggest you make several with different recipes and make your own judgement, but you will only have your own opnion to go by.
  
  As you can see here, http://au.search.yahoo.com/search?p=best%20Pecan%20Pie%20recipe they all claim their is.
• Question:-What is your best pecan pie recipe?
  What is your personal best recipe?
  
  Also I have looked online and everything suggests putting toasted nuts on the bottom of the pie, then adding the filling. It's been a loooong time since I've made a pecan pie, but I like the pecans on the top. Do I put those on before or after the pie is cooked.
  
  Answer:-Look up Karo syrup on the Internet. Dark or clear Karo syrup makes the best pecan pies! I have never roasted the nuts! The recipe may be on the bottle.
• Question:-Super easy pecan pie recipe?
  My grandmother asked me to make a pecan pie for Thanksgiving. I have never made one. I am not too good in the kitchen, either. I looked online and there are SO many options. Anyone know a recipe that is easy and yummy?
  
  Answer:-If you don't feel comfortable making the pie crust, buy the refrigerated ones - they are quite good.
  
  Southern Pecan Pie
  Prep: 35 minutes
  Bake: 45 minutes
  
  Ingredients
  1-1/4 cups all-purpose flour
  1/4 teaspoon salt
  1/3 cup shortening
  1/4 cup finely chopped pecans
  4 to 5 tablespoons cold water
  3 eggs
  1 cup corn syrup
  2/3 cup sugar
  1/3 cup margarine or butter, melted
  1 tablespoon all-purpose flour
  2 tablespoons bourbon whiskey
  1 teaspoon vanilla
  1-1/2 cups pecan halves
  Whipped cream
  
  Directions
  1. For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
  
  2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
  
  3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
  
  4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
  
  5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
  
  Joyce's Pecan Pie
  8 servings
  Prep: 25 minutes
  Bake: 35 to 40 minutes
  Cool: 2 hours
  Stand: 2 hours
  
  Ingredients
  1 recipe Lard-Crust Pastry (see recipe below) or your favorite single crust pastry
  3 eggs, slightly beaten
  1 cup light-colored corn syrup
  2/3 cup sugar
  1/3 cup butter, melted
  1/2 teaspoon salt
  2 cups pecan halves
  
  Directions
  1. Preheat oven to 375 degree F. Prepare and roll out Lard Crust Pastry. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
  
  2. For filling, in a mixing bowl combine eggs, corn syrup, sugar, butter, and salt. Mix well. Stir in the pecan halves.*
  
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.
  
  4. To prevent over browning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Serves 8.
  
  *Note: If desired, prepare egg mixture as above, set aside 2 tablespoons of the mixture. Stir 1 cup of the pecans into the egg mixture and pour into prepared pie crust. Add remaining pecans to the reserved egg mixture; toss to coat. Arrange on top of the filling. Bake as above.
  
  Lard-Crust Pastry: In a medium bowl stir together 1 1/4 cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 1/3 cup lard until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. (You will need about 3 to 4 tablespoons of water.) Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.
• Question:-pecan pie recipe without corn syrup?
  I was wondering if there is a way to make pecan pie without corn syrup/ karo syrup? does anyone have a recipe???
  
  Answer:-I like to make pecan pie without corn syrup, because I am allergic to it, this is a recipe I found substituting caramel sauce for the corn syrup:
  
  Caramel Pecan Pie
  
  • 1 9" unbaked pie shell
  • 3 eggs
  • 2/3 c sugar
  • 1/4 c butter, melted
  • 1 12-oz. Jar Caramel Topping/Sauce
  • 1 1/2 c pecan halves
  
  Directions
  
  In mixing bowl, beat eggs slightly with fork. Add sugar and stir until dissolved.
  
  Stir in Caramel Topping/Sauce and butter; mix well.
  
  Stir in pecan halves.
  
  Pour filling into pie shell. Bake in 350ºF oven for 45 minutes or until knife inserted into the center, comes out clean.
  
  Cool thoroughly on rack before serving.
  
  Cover; chill to store. Yield: 8 Servings
• Question:-Does anyone have a great homemade pecan pie recipe.?
  Does anyone have a homemade family pecan pie recipe.
  Every pecan pie I buy has no flavor or has to much sugar.
  Everytime I buy a pie at the store it undercooked or burnt.
  The last great piece of pie I had was at a Luby's in central
  Texas five years ago.My late grandma could cook anything and I was too young to ask her for her recipe.
  So I am going to try a bake a pie this week.
  Thanks for your help.
  
  Answer:-TEXAS PECAN PIE
  
  1 c. chopped pecans
  3 med. eggs, beaten
  1 c. light/dark corn syrup
  1/2 c. sugar
  1/8 tsp. salt
  1 tsp. vanilla
  1/4 c. butter, melted
  1 (9 inch) unbaked pie shell
  
  Beat eggs. Add syrup, sugar, salt, vanilla and melted butter. Mix well. Place pecans in the bottom of pie shell. Add filling and bake at 350 F. for 50-60 minutes. Pecans will rise to the top and form a custard layer.
  
  Homemade and Yummy!!!!!!!!!!!!!!!
• Question:-What is a good pecan pie recipe?
  First time making pecan pie what is a good recipe I want to make a regular pie and some mini pies I already have keebler crusts.
  
  Answer:-
• Question:-Does anyone have a pecan (Karo nut) pie recipe that uses dry pudding mix in the fillinng mixture.?
  Custard part of pie is very creamy, not at all sticky like the old fashioned Karo and sugar mixtures sometimes are. I thought it was best Pecan Pie I'd ever made, but my recipe disappeared. Help please.
  
  Answer:-Pretty sure this is it!!
  
  1 9" unbaked pie shell
  1 (3 1/2 ounce) package vanilla or butterscotch jello instant pudding mix
  1 cup chopped pecans
  1 cup dark karo syrup
  1 cup condensed milk, not evaporated
  1 egg, well beaten
  -Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix. Gradually add condensed milk and pecans. Pour into pie shell. Bake@ 350 degrees for 1 hour.
  
  HAPPY THANKSGIVING!

how to cook a turkey

• Question:-how to cook really good turkey breast with only the basics?
  I'm not so handy in a kitchen, but I want to cook turkey breasts for Thanksgiving. The problem is I live overseas and only have basics--a baking pan, aluminium foil, baking paper, butter, salt, pepper. I don't have meat thermometer. I don't have those baking bags either.
  
  The turkey breasts each are 2 lbs./ 900 grams. I want to do 2 at the same time. How long should I bake them? Do I need to baste them? There's very little fat, and no skin, on the only turkey I could find where I'm living. Any tips on how to do this so it comes out nice?
  
  Answer:-season turkey. wrap in foil. bake at 350 degrees for 1hour per 4 lbs. remove the foil the last 30 minutes so it will brown.
• Question:-How Do you cook a turkey (serious answers)?
  Well my parents suck at cooking turkey and thats wat they bought for thanksgiving. Can anyone send me a recipe on how to cook a turkey?
  
  Answer:-http://www.globalgourmet.com/food/egg/egg1197/perfturk.htmlhttp://www.epicurious.com/recipes/recipe_views/views/236409
  http://www.epicurious.com/bonappetit/cooking_class/turkey_school
  http://www.urbanext.uiuc.edu/turkey/techniques.html
  http://www.eatturkey.com/consumer/thanks.html
• Question:-How long is the minimum time to cook turkey in a crock pot?
  I do not have a whole turkey, but pieces - two legs, breast and thighs. I only have 4 hours to cook the turkey and want to make sure it will be done in that amount of time. Obviously, I will need to cook it on high, but I'm just not sure if that's enough time to cook all the pieces. I plan to cook it with potatoes, carrots, and celery. Anyone have any experience with this? Thanks!
  
  Answer:-Make sure you keep it covered. Then check the internal temperature if you have any doubts. As long as the meat is not frozen I think you should be all right, it sounds like it will be very good when it is done. Good luck.
• Question:-how to Cook turkey breast in a pressure cooker?
  I am making 3 boneless turkey breast in my electirc pressure cooker. The recipe is to cook for 20 minutes on high pressure . I f I have more than 1 turkey breast wil I have to increse the time that it cooks?
  
  Answer:-Cooking Turkey in a Pressure Cooker
  The availability of turkey parts such as breasts, legs, and thighs makes it possible to cook turkey in an old favorite, the pressure cooker. Used since the 1930's, a pressure cooker is a quick cooking, stove-top metal pot with a tight fitting lid bearing a dial or weighted gauge to verify the pressure.
  
  When heated, the liquid converts to steam that, under pressure, can reach as high as 240 °F—hotter than the boiling point. As a result, food cooks in about a third or less time than conventional cooking methods. Because pressure cookers are made by various manufacturers and timing varies at altitudes above 1,000 feet, it is important to follow the manufacturer's instructions. The pressure specified must be kept constant for the recommended time, and the lid must not be removed until the pressure lowers and the pot cools.
  
  Times vary by altitude.
  
  Turkey, breast, boneless......20 minutes
  Turkey, breast, whole, with bone in........20 to 30 minutes
• Question:-How to cook Boneless Turkey breasts?
  I'm using turkey breasts for a recipe that I'm making for Thanksgiving and I'm trying to figure out if I need to cook it in the oven or on the stove? If I need to cook it in the oven then what temperature should I cook it on and for how long? When it comes to cooking turkey I don't know a lot about it.
  
  Answer:-Try a crock pot. That way you won't run the risk of drying out the meat.
  
  Crock Pot Turkey Breast
  3-3 1/2 lbs boneless turkey breast
  2 teaspoons poultry seasoning
  3 (14 ounce) cans chicken broth
  2 tablespoons butter
  
  Remove turkey from wrapper and set gravy packet in refrigerator for the time being. Leave netting on turkey breast and keep the turkey in one piece; rub turkey down on both sides with poultry seasoning and set in crock pot. Add 2 cans of chicken broth to the crock pot, set to low, and cook for 8-10 hours. At about the 5-6 hour mark, turn the turkey over, and add one more can of broth to the crock pot.
  At the end of the cooking time, remove turkey from the pot and place in a shallow baking pan, remove the netting, rub the top with butter, and set under a broiler in the oven to crisp up a bit. Allow the turkey to sit 15 minutes before cutting.
  If you wish, use a portion of the pan juices to pour over some of your dressing/stuffing if you made some to give it extra flavor. Use the remaining pan juices mixed with the gravy packet in a saucepan on the stove, heated with some cornstarch or flour to make a gravy for the meat.
  
  Happy Holidays!!!
• Question:-How long do I slow cook turkey legs?
  I have a crock pot and my husband wants me to slow cook turkey legs and I have no idea for how long. I would appreciate anyone who knows the answer. Thanks!
  Nunya i wasn't asking for smart ass remarks okay i simply ask how many hours i should cook my food in my crock pot. So if you don't have the answer to my question don't bother to put down anything thank you!
  
  Thanks everyone that nicely gave me the answers i was looking for. There very helpful thanks guys.
  
  Answer:-slow cooked means over a long period of time, so, now you know.
• Question:-What is the best way to cook turkey breast in the oven?
  I am not the greatest cook, but wanted make a meal for two for Thanksgiving. I bought turkey breast instead of a whole turkey to cook this year, since that's really the best part in my opinion. Just wanted to know how to prepare and season it just right?
  
  Thanks. =)
  
  Answer:-http://www.razzledazzlerecipes.com/thanksgiving/turkey-recipes/turkey.htm
  
  
  CHECK OUT THIS SITE. MANY MANY DIFFERENT WAYS TO SEASON AND COOK.
• Question:-How do you cook a 2 pound turkey breast?
  I've never cooked a turkey breast before and we had a frozen one in our freezer that I thought I'd unthaw and make for dinner so I'm looking just for a quick simple way to cook turkey breast? Thanx!!
  
  Answer:-look on food network
• Question:-How do I cook turkey wings in the oven or in a pan?
  I want to cook turkey wings in the oven - I don't want to deep fry my food - how should I cook them?
  
  I have three packages of turkey wings and a family to feed for dinner tonight. I would love to have a dinner that they are just blown away by and cannot make any ugly comments about...
  
  ?!Help!?
  
  Answer:-I'd roast them in a pan in the oven. Just season or marinade, at try 400 degrees for about 40 minutes. They come out crispy without all the grease.
  
  When I roast chicken or turkey, I usually brush the skins with melted butter or olive oil, then sprinkle on some salt, pepper and some Italian seasoning to get some dried herbs on them.
• Question:-How to cook Turkey Breast Roast on George Foreman Grill?
  Hi,
  
  I have the stand up indoor full size George Foreman grill. There are instructions in the manual explain how to cook a whole chicken but there is no recipe for a Turkey Breast Roast. Can someone please give me a recipe for a Turkey Breast Roast on the George Foreman Grill?
  
  Thanks!
  
  Answer:-Compare the weight of your turkey breast to the weight of the chicken in the instructions. Adjust accordingly. If your turkey breast is boneless, it will take even less time than the adjusted time from the step above. A meat thermometer is always a good idea, but the above adjustment should get you close.
  
  If not comfortable with that, I bet there is a customer service number in your instructions somewhere.