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 :-/

sweet potato recipes

• Question:-Canned sweet potato recipes?
  Is there a simple recipe for canned sweet potatoes that isn't too sweet, but tastes really good?
  
  Answer:-Check out
  http://southernfood.about.com/od/sweetpotatoes/Sweet_Potato_Recipes.htm
  for they have all types of recipes for canned sweet potatoes
• Question:-any awesome sweet potato recipes?
  i bought real maple syrup, i have every ingredient known to man for baking needs and i bought a 5lb. bag of sweet potatoes. i bought the maple syrup because i remember making this 7 yrs ago and it was in the recipe. but i forgot to research a recipe before going grocery shopping today! the store is a mad house btw and i was under pressure to try to remember what i put in it. ooo i also bought heavy cream....is that in the recipe aswell?
  
  Answer:-If it were me, I'd prepare the potatoes, put in about a cup of maple syrup, 1/4 cup of butter, a cup of heavy cream, and a good tsp of salt, a tbsp cinnamon and a tbsp good vanilla extract. I'd mash it all up together, put it in a baking pan, and save until you're ready to cook it. I'd reheat it at 350 degrees for 45 min, then cover with marshmallows and give it an additional 10 min at 400 degrees.
  
  Kraft has a great recipe on their site, if you can find it--with cream cheese or neufachel and pecans on top.
  
  TX Mom
• Question:-Great low-sugar sweet potato recipes?
  So I can find a lot of recipes online for sweet potato but a lot of them use a ton of sugar. Does anyone have any good recipes or websites with recipes for low sugar sweet potato recipes?
  
  I love the taste and the health benefits, but I need more variety.
  
  Answer:-umm this one is with substitute sugar
  
  INGREDIENTS:
  3 lbs sweet potatoes or yams (try to find ones that are about the same size)
  1½ cups pecan pieces
  2 teaspoons cinnamon
  ½ teaspoon nutmeg
  1 teaspoon salt
  ¼ teaspoon pepper
  5 Tablespoons butter
  1 egg
  Sugar substitute
  
  PREPARATION:
  1. Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 F. until soft - about 45-60 minutes depending upon the size.
  
  2. Make the topping - pulse 1 cup of the pecans in food processor or blender until it is ground into a meal.
  
  Add about 1/4 cup worth sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 Tablespoons of the butter and process until blended. Mix the rest of the pecan pieces in by hand.
  3. Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes) and process with the rest of the butter (3 Tablespoons). Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings - (1 teaspoon cinnamon, the nutmeg, salt, and black pepper). The amount of sweetener you add will be up to your taste and the sweetness of the yams. When the seasonings are to your taste, and the egg and blend.
  
  4. Put sweet potato in buttered baking dish and sprinkle pecan topping over the top. Bake at 375 F. until the topping is browned.
  
  OR...
  Ingredients:
  4 medium sweet potatoes(approx 1 lb)
  1/2 tsp grated orange peel
  1/2 cup orange juice
  2 tbsp brown sugar
  1/4 tsp cinnamon
  2 dash angostura bitters
  
  
  Instructions:
  Boil potatoes until tender. Remove skins. Mash pulp with a potato
  masher or electric mixer. Add remaining ingredients and whip until
  fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
  degrees for approximately 30 minutes.
• Question:-Are there any sweet potato pie recipes that dont call for milk or cream?
  My Grandmother used to make sweet potato pies without milk or cream. She was an old Southern woman that never measured or wrote down anything she knew by heart. I never got the chance to write the recipe down before she past away. I want to bake one for the upcoming holiday. Please help!
  
  Answer:-Though I don't have an exact recipe for you, I would suggest baking the sweet potatoes, rather than boiling them. Their flavor is much more rich when baked.
  
  Or, you could do as I have done before, and it tastes dynamite!! Make candied sweet potatoes, and once they are fully cooked, mash them (or use the blender/mixer) and pour into pie crusts and bake.
  
  Here's a recipe for those, adjust it as you may need for a smaller batch.
  
  3 pounds sweet potatoes or yams--peeled and cubed
  1 cup sugar
  1 cup brown sugar
  2 sticks sweet butter, cubed
  vanilla flavoring
• Question:-Sweet Potato Recipes?
  My husband is in love with the sweet potato fries from TGIFridays. Mostly because it is sweet potatoes. Any one have some interesting or exotic sweet potato recipes? Or even one for these tasty fries?
  
  I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?
  I know about baking them like potatoes. We have tried mashed with brown sugar and butter.
  
  I'd like more exotic or 5 star recipes as I am not a cooking novice.
  
  Answer:-I made some sweet potato fries today following this recipe.
  
  INGREDIENTS
  1/2 teaspoon(s) ground cumin
  1/2 teaspoon(s) salt
  1/4 teaspoon(s) ground red pepper
  1 tablespoon(s) vegetable oil
  2 large (about 1 1/2 pounds) sweet potatoes
  DIRECTIONS
  
  1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
  2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
  
  
  COOKING INFO
  Serves
  4
  Yield--
  Prep Time--
  Cook Time--
  Total time--
  Oven Temp400
  
  
  
  NUTRITIONAL INFORMATION (per serving)
  Calories136
  Total Fat3.78g
  Saturated Fat--
  Cholesterol--
  Sodium295mg
  Total Carbohydrate24.1g
  Dietary Fiber--
  Sugars--
  Protein1.73g
  Calcium--
• Question:-Purple Sweet Potato Recipes?
  Can anyone give me a few Delicious recipes for Purple Sweet Potatoes?
  Also the BEST way to cook them?
  
  Answer:-I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luck
• Question:-I want to impress my family and make a killer sweet potato recipe! Recipes???
  prefably with marshmellows! and if you got a good green bean casserole recipe i wouldn't mind that either, all for about 15 people, 10 pts to best answer! thank you!
  A sweet potato casserole recipe that is
  (For Thanksgiving)
  
  Answer:-Doesn't have marshmallows but I can guarantee its to DIE for!!!!!!!!!!! I always have to double the below fir my family :) Enjoy!!
  
  INGREDIENTS
  4 1/2 cups cooked and mashed sweet potatoes
  1/2 cup butter, melted
  1/3 cup milk
  1 cup white sugar
  1/2 teaspoon vanilla extract
  2 eggs, beaten
  1 cup light brown sugar
  1/2 cup all-purpose flour
  1/3 cup butter
  1 cup chopped pecans
  
  
  DIRECTIONS.......
  
  
  Preheat oven to 350. Grease a 9x13 inch baking dish.
  In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  Bake for 25 minutes in the preheated oven, or until golden brown.
• Question:-OK, who has good sweet potato recipes? I'm about to have a bumper crop!?
  All variety please, I want to take advantage of the amount and try a lot of different things...
  
  Answer:-go to allrecipes.com or cooks.com!
• Question:-EASY sweet potato recipes for the anti-cook?
  
  
  Answer:-I made sweet potato hash browns and they were awesome, I shredded the potatoes like regular potatoes. I put some olive oil and butter in my pan, so the butter would not burn so fast. I added the sweet potatoes, a little salt, pepper, cayenne and some brown sugar. Let them cook till brown on one side, then flip. They get real brown and the crust is kinda chewy. My boyfriend loved them and he isn'at crazy about sweet potatoes. You can also make sweet potato fries. I have not made them, but had them at a restaurant and they were wonderful.
• Question:-I need some good sweet potato recipies for the fair, I'd like to win a blue ribbon, know any great recipes
  I'd be interested in any kind of recipes with sweet potatoes in them. biscuits, jelly, pie, muffins, cookies, etc. anything.
  
  Answer:-If you use the orange kumara for this, you will have a beautiful golden pudding. You'll need about 1 lb unpeeled potatoes.
  
  SWEET POTATO PUDDING
  
  13 1/2 oz sweet potatoes, peeled, cooked and mashed
  1 cup orange juice
  3/4 cup sugar
  1/2 cup butter, melted
  6 egg yolks, beaten
  2 teaspoons preserved ginger in syrup, finely chopped
  1-2 teaspoons lemon zest, finely grated
  1/4 teaspoon cinnamon or nutmeg
  2 egg whites, stiffly beaten
  
  Preheat the oven to 180 degrees celsius.
  Combine all the ingredients except fo the egg whites in a bowl and beat together well.
  Fold in the egg whites and bake in a greased pudding dish for about 1 hour.
  
  Preserved ginger in syrup is available in jars from delicatessens.

green bean casserole

• Question:-Can I bake green bean casserole tonight, stick it in the fridge and nuke it in the microwave tomorrow?
  I was asked to bring the green bean casserole to Thanksgiving dinner at my parents' house tomorrow (the generic recipe w/ green beans, milk, pepper, and cream of mushroom soup), and I really don't want to get up early tomorrow to bake it. Will it be ok if I bake it now, allow it to sit in the fridge overnight and bring it to the family's house to nuke in the microwave tomorrow afternoon? It's either that or bake it in the morning and have to drive an hour with a hot casserole dish, and it will still have to be reheated before dinner tomorrow. Will it be ok to refrigerate it overnight or will it be nasty? Thanks!
  
  Answer:-no, i think it will be okay. one thing, though - if you put those canned fried onions on top, do that when you get to your parents house and then reheat it in the oven so they stay crispy. the microwave will make them soggy & gross. happy thanksgiving!
• Question:-How can I make green bean casserole?
  So I moved to the dorm for college, and I really want to cook more of my own food since there is basically just fast food around. I really love green bean casserole, and I know how to make it. The down side is that I don't have a casserole dish. I have several pots and pans of different sizes, and some tupperware. Does anyone know how I could make a casserole without the dish?
  I have access to a microwave, a stove, and an oven.
  
  Answer:-Go to the grocery store and buy a small square tinfoil pan that is disaposable and bake it in that. You can also microwave everything and then finish the toasted onions in the toaster oven and sprinkle on top.
  Good Luck!
• Question:-What are the best tasting green beans for green bean casserole?
  When My mom makes green bean casserole her G.B.'s are like hard, tough, dry feeling, and thick. I like to have soft thin juicy green beans in my casserole. Any suggestions anyone?
  
  Answer:-Use french cut frozen green beans. Canned french cut ones work OK too, but I think the frozen ones have better flavor and more vitamins.
  
  It also helps if the casserole is kept covered (with a lid, or foil) until the last 10 minutes. Keeping it covered for most of the cooking time prevents the beans from getting too dry!
  
  And removing the cover at the end allows it to brown properly on top. :)
  
  -----------------------
  Classic Green Bean Bake (my grandma's recipe!)
  
  - Prep Time: 7 minutes
  - Cooking Time: 35 minutes
  - 8 servings
  
  Ingredients
  1 can (14.5 ounces) Butterball Chicken Broth (you can also use turkey broth instead, if you have it handy 'cause you are cooking a turkey).
  
  1 can (10.5 ounces) Marie Callender's Cream of Mushroom Soup
  
  1 bag (16 ounces) frozen French cut green beans
  
  1 can (8 ounces) La Choy Sliced Water Chestnuts, or 8 oz slivered almonds.
  
  1/4 teaspoon ground black pepper
  
  1 bag (6 ounces) Butterball Stuffing
  
  1/4 cup butter,
  
  Directions
  1. Preheat oven to 375°F.
  
  2. In a large bowl, combine Butterball Broth and Marie Callender's Soup; mix until well blended. Add remaining ingredients except Butterball Stuffing and butter; blend well. Pour into a greased 13x9x2-inch baking dish; set aside.
  
  3. Combine stuffing and butter together until blended; evenly spoon over green bean mixture. Cover, bake, for 25 minutes. Remove cover and bake an additional 10 minutes.
• Question:-What is so great about Green Bean Casserole?
  I have eaten green breen casserole many times. I neither like it, nor dislike it. I can take it or leave it. Could someone please explain to me what all the fuss over this dish is? People go ga-ga over this stuff. If it turns up at a restaurant buffet, or church potluck dinner, or Thanksgiving, etc, people are all like "OOOOOooo green bean casserole!!!" and flock to it like it is the food of the gods, or something. What is so great about green bean casserole?
  
  Answer:-I think it has to do with nostalgia and comfort food, like macaroni and cheese and meatloaf. Personally I could do without it. Why spoil a perfectly good green bean with overly salted canned soup?
• Question:-Green bean casserole: double the servings, double ALL ingredients?
  I'd like to double the green bean casserole recipe on the back of the can of French's fried onions, so that it would serve twice as many people. Should I use twice the amount of EVERY ingredient listed in the recipe? Or would doubling the milk and cream of mushroom soup make the casserole too milky and creamy? And would I still bake it at the same temperature and for the same amount of time as in the original recipe even though I'm doubling the recipe? Thanks in advance for your help!
  
  Answer:-Speaking from experience, no you do not automatically double all of the ingredients. You are right on track when you question doubling the milk. When I doubled the milk it got too soupy and I ended up tripling it and the not adding more milk. I would recommend you put in about 1 1/2 times the milk originally called for and then see how the consistency is. If it is far too gloppy then add a tablespoon of milk at a time until you like the consistency.
  
  Also, you would bake for the original amount of time listed at the original temperature.
• Question:-How can I make awesome green bean casserole?
  I have green beans, french's fried onions, mushroom soup. I also have milk. How do I make a green bean casserole with this stuff? I want to make it super tasty.
  
  Answer:-
• Question:-Why did my French's green bean casserole come out so crunchy?
  Tonight I cooked French's green bean casserole for the first time and it came out raw and crunchy. I cooked it with fresh green beans and according to the recipe. It said I could also use canned green beans, is this a better way? Maybe I should have boiled the fresh green beans first and/or cooked them longer?
  Yeah, I figures I needed to blanche the fresh beans first... I'm just ticked the recipe didn't state that!!!!
  
  Answer:-You have to cook the beans first. The original recipe calls for canned, but yuck. Frozen work OK but fresh are the best. Just blanch them in boiling salted water until just slightly underdone. Then put them in the casserole with the other ingredients. Should turn out fine.
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  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.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps
• Question:-Is it okay to store an uncooked green bean casserole in the dish in the fridge overnight then cook it?
  I just wanted to know because i want to make a green bean casserole but have it all mixed and ready to go but want to store it in the fridge until im ready to cook it tomorrow. So will it make the casserole less good? Or is it okay to do that?
  
  Best and first answer receives 10 pts!
  
  Answer:-yea, it should be fine, maybe a tad watery, but nothing to fret over and let it ruin your day. I just premade my stuffing and mashed potatoes tonight, but I haven't baked the potatoes or stuffing yet, they need to be in the frige overnight, and then the stuffing will get put in the turkey tomorrow.
• Question:-I am making a from scratch green bean casserole this year.?
  I am not going to really follow any real recipe, but rather just combine different thigns I like from several.
  
  What do you do to your green bean casserole to make it special...even if you do the canned method?
  Yes I have looked at Atons ercipe and I thnk that is what I am going to base my recipe off of.
  
  As far as the nacho soup I want to stay away from that becuase of all the sodium, but thanks for the idea.
  
  Answer:-Have you checked out Alton Browns Recipe? He even makes his own fried onions.
  Personally, I hate the stuff, but I would give his a try.
  
  Is it strange that I think Alton Brown is uber sexy LOL

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!

pumpkin cheesecake

• Question:-Pumpkin Cheesecake?
  I need a really good no-bake pumpkin cheesecake recipe. I'm hoping someone out there knows one. Please help, Thanksgiving is tomorrrow in Canada.
  
  Answer:-Hello:
  
  Go to either one of these food websites and they should have the recipe that you are looking for:
  
  www.kraftfoods.com
  
  or
  
  www.allrecipes.com
• Question:-Is there a good pumpkin cheesecake recipe?
  Looking for a really good pumpkin cheesecake recipe. My skill in the kitchen is not beginner but not an expert...I really enjoy baking!
  
  Answer:-Preheat oven to *350 and place oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.
  
  For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.
  
  For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
  
  In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
  
  Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.
  
  Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
  Serves 10-12 people.
  
  Crust:
  
  1 cup (100 grams) graham cracker crumbs
  
  1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought
  
  1 tablespoon (15 grams) granulated white sugar
  
  4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted
  
  Cheesecake:
  
  2/3 cup (145 grams) light brown sugar
  
  1/2 teaspoon ground cinnamon
  
  1/4 teaspoon ground ginger
  
  1/8 teaspoon ground cloves
  
  1/8 teaspoon ground nutmeg
  
  1/4 teaspoon salt
  
  1 pound (454 grams) cream cheese, room temperature
  
  3 large eggs
  
  1 teaspoon pure vanilla extract
  
  1 cup pure pumpkin puree (canned or homemade)
  
  Topping:
  
  1 cup sour cream
  
  1 teaspoon pure vanilla extract or vanilla bean paste
  
  1/4 cup (50 grams) granulated white sugar
• Question:-Is there a way to make something like a pumpkin cheesecake roll but without the pumpkin?
  I was planning on makeing a pumpkin cheesecake roll for thanksgiveing but all of the stores are sold out of pumpkin. I'm wondering if I can use that same idea and make it more of a cake/cheescake roll?
  Any ideas?
  
  Answer:-go to cooks.com
• Question:-What are some tips on transporting a pumpkin cheesecake?
  I am making a pumpkin cheesecake to bring to my aunt's house for thanksgiving. It is a 3 hour drive and I am making and storing it in a springform pan. Should I put it in a cooler with ice or keep it room temperature?
  
  Answer:-Freezing cheesecake changes the texture in what I view to be an unpleasant way.
  
  Sun Tzu teaches us to make our weaknesses in to strengths. XoD Your weakness: 3 hour drive.
  
  What I'd suggest doing is pre-heating the oven to bake it 2.5 hours before you leave, cooking it for the 40-45 minutes needed at 350, cooling it in the oven for half an hour, cooling it on a wire rack for one hour and then putting it on your lap still warm to cool during the three hour ride with aluminum foil covering it and a few holes poked in the foil to allow steam to escape so it doesn't condense and drip on to your lovely pumpkin cheesecake. Pumpkin cheesecake is on a very short list of cheesecakes that can go straight from counter cooling in to your tummy tum and still be yummy. It'll be a little bit better if you refrigerate it for 2 hours after arriving. But it's not necessary, and won't make any difference at all if you do what I'm about to tell you because every one's head will explode from the goodness.
  
  Top it with dulcé de leche (made in advance) and ground cinnamon pecans or candied pralines. Dulcé deleche is the world's greatest caramel ever - made by boiling a can of condensed sweetened milk for 2 hours, making sure to keep the water level above the can for even boiling. Then let the can cool, open it, and pour on top of your pie, followed by said nuts.
  
  This is the way to make pumpkin cheesecake. I swear to you. Even people who hate pumpkin, caramel,cheesecake and nuts like this stuff. And make sure you spice the heck out of it. I finish mine by lightly dusting the top with cinnamon, nutmeg and allspice before putting the caramel layer on top. You can't see the difference, but by god, can you ever taste it.
• Question:-Anyone know a good recipe for Pumpkin Cheesecake?
  I want one that is tall and layered with chocolate chips.
  Or any other tall cheesecake or pumpkin dessert.
  I made a layered one from Good Housekeeping ( this months issue) however I found it small and dull. The idea is great because it is more colorful. You have a layer of cheesecake , a layer of Chocolate chips and top that off with a layer of pumpkin pie. Needs to be higher for better presentation.
  
  Answer:-the country cream is optional, but tastes great. you can serve it plain, with regular whipped cream, or anything that sounds good to you!
  
  Pumpkin Chocolate Chip Cheesecake With Country Cream
  
  Crust:
  1 1/2 cups graham cracker crumbs
  4 tbsp confectioners’ sugar
  6 tbsp butter, melted
  
  Filling:
  1lb (450g) cream cheese, at room temperature
  1/2 cup granulated sugar
  2 eggs
  1/2 tsp vanilla extract
  1/2 cup canned pumpkin purée
  1 tsp ground cinnamon
  1/2 tsp freshly grated nutmeg
  1/2 tsp ground cloves
  1/2 cup semisweet chocolate chips
  
  Country Cream:
  1/2 cup sour cream
  1/2 cup mascarpone
  1/2 cup plain, whole-milk yogurt
  1/2 cup granulated sugar
  2 tsp vanilla extract
  
  Prepare the crust: In a large mixing bowl, combine the crumbs, sugar, and butter, and knead together until well blended.
  
  Press evenly over the bottom and sides of a 9in (23cm) spring form pan. Chill until needed.
  
  Preheat the oven to 350°F (180°C).
  In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth.
  
  Add the eggs and vanilla, and mix until well blended. Add the pumpkin purée and spices, and continue mixing until thoroughly combined.
  
  Remove the mixing bowl from the machine and fold in the chocolate chips with a rubber spatula.
  
  Pour the filling into the chilled crust.
  Place in the oven and bake for 30–40 minutes. The center of the cheesecake should feel somewhat firm to touch.
  
  Let the cheesecake cool to room temperature, then refrigerate, covered, for at least 6 hours or overnight.
  
  To make the country cream, place all the ingredients in a deep mixing bowl and set the bowl over a larger bowel filled with ice.
  
  Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.)
  
  To serve the cheesecake, remove the sides of the spring form pan. Cut the cheesecake into portions and serve topped with the country cream. Alternatively, serve the cheesecake with plain whipped cream, or with chocolate sauce or ice cream.
  
• Question:-Can I turn a regular "jello no-bake cheesecake" into a pumpkin cheesecake?
  by just adding pumpkin and some spices (nutmeg, cinnamon, and cloves)? Do you think that would turn out ok or should I just chuck that idea and go for a real pumpkin cheesecake recipe?
  canned pumpkin needs to be cooked?
  
  Answer:-YES YOU CAN!
  
  EASY PUMPKIN CHEESECAKE
  
  11. oz. pkg. no-bake cheesecake mix
  1 tsp. ground cinnamon
  1/2 tsp. ground nutmeg
  1/4 tsp. cloves
  3/4 c. milk
  3/4 c. pumpkin
  1/2 tsp. vanilla
  Whipped cream
  
  Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9 inch pie plate (if desired, use already made graham cracker crust). Chill in freezer while preparing filling. In small mixer bowl combine cheesecake filling mix, cinnamon, nutmeg and cloves. Add milk, pumpkin and vanilla. Beat at low speed until blended. Beat 3 minutes at medium speed. Pour mixture into crust. Chill at least 1 hour. Garnish with whipped cream and cinnamon if desired. Let stand 5 minutes before serving.
• Question:-How can you make a half pumpkin pie, half pumpkin cheesecake pie?
  Can this be done? I really want to please the pumpkin pie and pumpkin cheesecake lovers? Help please!
  
  Answer:-Simple easy and delicious! Pumpkin Cheesecake Pie~ 1 deep dish pie shell crust 1 pk(8oz) cream cheese (unwrap & place in microwave 20 seconds to soften) 1/2 cup sugar 1 teaspoon vanilla 1 egg, beaten 1 cup canned pumpkin 1/4 t ginger 1 /4 tsp cloves 3/4 t cinnamon dash of salt 1 small can evaporated milk (5oz can) 2 eggs beaten mix cream cheese 1/2 cup sugar vanilla and egg till smooth spread in pie crust combine pumpkin 1/2 cup sugar spices salt milk and eggs till smooth pour over cream cheese mixture put on baking sheet and bake 50 -55 minutes till puffy or set ( knife will come out clean ) cool - Decorate with whipped cream if desired before serving Edit I have used the entire can of pumpkin (15ozcan)and 1 can evaporated milk (12oz ca) increased spices a tiny bit and it worked out fine you can also double entire recipe and use a graham racker or gingersnap cookie crust make in a springform pan .. makes a beautiful presentation
• Question:-Where can I get a pumpkin cheesecake in metro Detroit area?
  I am in need of a pumpkin cheesecake for a holiday gathering. Does anyone know where I can purchase one?
  
  Answer:-I would check out some of the local bakeries in your area. Good luck.
• Question:-Pumpkin Cheesecake recipe: I'm looking for a simple, easy, delicious recipe?
  I'm not much of a baker, but I'd like to make this for my husband for Thanksgiving. Can someone please provide a simple, quick and easy recipe for Pumpkin Cheesecake? Thanks!
  
  Answer:-Hello,try this recipe.......it's not a true cheesecake but a cheesecake pie........it's really EASY & QUICK:
  
  Pumpkin Cheesecake Pie
  
  2 Packages (8 oz. each) cream cheese,soften
  2/3 cup regular white sugar
  2 tps. pumpkin pie spice *
  2 eggs
  1 can (15 oz.) pumpkin (regular not pie mix)
  1 extra serving graham crumb pie crust (10 inch size)
  
  In a large beat the cream cheese until fluffly. Add the sugar and spice. Combine well. Add eggs in one at a time. Stir in pumpkin. Pour mixture into crust. Bake in a 350 degree preheated oven for 35 to 40 minutes or until the middle is set.
  Cool for 1 hour and refrigate for 3 hours. Cut and add Cool Whip on top when serving.
  
  * Substitute 1 tps. ground cinnamon,1/2 tps. ground ginger and 1/4 tps. ground cloves for the pumpkin pie spice.
  
  Again this is simple,quick and easy.
  Happy Thanksgiving Ya'll!!!
• Question:-There was a recipe on yahoo about 2 years ago for pumpkin cheesecake. How do i find it?
  This was a feature on the yahoo home page site and i have used it for the last two years but lost the recipe when my computer crashed. The pie tasted more like pumpkin pie than cheesecake. Can you help me find it?
  
  Answer:-Libby sells the pumpkin and also makes the best pumpkin cheesecake, pumpkin cake roll, pumpkin bars,and pumpkin pies! you an also go to allrecipes.com and type in pumpkin cheesecake you can make your crust from crushed graham crackers, shortbread cookies, vanilla wafers or gingersnaps you can add pecans or walnuts if you wish I always add a little extra spice to my pumpkin cheesecake be sure to check out the pumpkin praline cheesecake recipe also by libby's but also on the allrecipes.com website or you can go to Libby's website kraftrecipes.com has many wonderful cheesecakes with full color pictures they want to sell lots of cream cheese, they are the makers of Philadelphia cream cheese* EDIT* yahoo shine recipes takes most all their recipes from better homes& gardens or eating healthy they do not have their own recipe website when you check out the yahoo shine recipe website you will notice at the end of each recipe where they obtained that recipe from

brining a turkey

• 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:-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:-Can I coldwater thaw a turkey and than brine it?
  So I got a turkey last night, and it has been in the fridge since 7pm yesterday so about 16 hours, it is a 12.8 pound turkey. I want to brine it but that takes 12 hours. Is it possible to cold water thaw the turkey, brine it for 12 hours, than cook it? Or do I have to cook the turkey right away if I cold water thaw it?
  
  Answer:-
• 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.
• Question:-Brining Turkey from Alton Brown - Good Eats?
  I am brining my turkey starting tomorrow. I am doing it from a recipe I got from Alton Brown. The only thing is the recipe calls for a 14-16 lb turkey, and my turkey is 20 lbs...Can I still use to the same amount of brine? Or do I need to double the recipe?
  
  Any good advice would be great...Thanks
  
  Answer:-ABSOLUTELY I USE HIS BRINE RECIPE EVERY YEAR.MY TURKEYS RANGE FROM 20 - 25 LBS. IT DOES NOT CHANGE THE RECIPE AT ALL .YOU WILL HAVE AN AWESOME TURKEY THIS YEAR. ENJOY!!!

turkey recipes

• Question:-Turkey Recipes?
  I am beginning to get my Thanksgiving Dinner menu planned for this year, and I was wondering if anyone had a good Turkey recipe... I generally just use water and butter with mine... Someone told me to Roast it in 7UP instead of water.... Do any of you have a Unique Great tasting recipe you would like to share?
  
  Answer:-To help make the skin a rich, golden brown, I rub the turkey skin w/ soy sauce and little canola oil before placing it in a roasting pan.
  
  I baste the turkey w/ turkey or chicken stock. Then I like to use a little bit apple juice/cider to baste the turkey during the last half hour of roasting. The sugar in the apple juice/cider caramelizes so the skin browns & crisps even more.
  
  My mother in law recommends laying thick strips of baking across the turkey breast. As the bacon melts, it bastes and flavors the turkey. Remove the bacon once it has cooked so it doesn't burn & to allow the turkey skin to brown.
• Question:-Turkey recipes?
  Ok my mom is injured and i want her thanks giving to be delicious.please give me some turkey tricks and tricks to the flavor of the basting and stuffing and tenderness and juiciness??
  
  Answer:-Hint 1: if this is your first time baking a turkey, make it a smallish one (10-14 pounds, not 20 pounds). (Of course, if you haven't bought your bird yet, it's a bit late...)
  
  Hint 2: Use a baking bag. Yes, it seems silly to put a plastic bag in the oven, but it really does work. (Make sure it's an actual baking bag, not some random plastic bag you found in the kitchen.)
  
  Hint 3: After sprinkling seasoned salt (or just salt & pepper) *lightly* all over the turkey (inside & out), cover the entire breast with bacon slices. Put it in the bag and into your roasting pan, and roast as directed (i.e. find the little timing chart on the turkey's wrapper, because ain't none us ever gonna remember those guidelines from one year to the next).
  
  Hint 4: Make the stuffing separately. It can probably share oven space with the green bean casserole, after the turkey is cooked and is resting.
• Question:-turkey recipes?
  Can I use aluminium foil to bake a turkey? So when it is cooked I can take it off to leave the turkey skin crispy and roasted?
  
  Answer:-Yeah, you can. It'd probably be moister that way. Personally I use oven bags. It still browns but the inside is moister. I also cover it with kosher salt before hand for a better flavor. Let your meat set for about 10 mins. after done before cutting it as that gives it a chance to redistribute the juices making it moister as well. Btw this may seem a given but just in case make sure it's in a sturdy pot. Alot of times those disposeable ones break & you have a mess, not to mention possible burns.
• Question:-Where can I find great turkey recipes?
  Hi everyone, I need to find some turkey recipes since I'm a teen who will be helping my family make the turkey this year.^^
  
  Thank you very much for reading and happy holidays!
  
  Answer:-Go to google and search. But you could always go to my favorite website. www.allrecipes.com
• Question:-Does anyone have any favorite ground turkey recipes they could share?
  I just recently started trying more recipes using ground turkey, and I've really come to like it. Would anyone like to share ground turkey recipes that they love? I have already gone to the recipe websites, but I was hoping for other people's tried and true experiences. Thanks in advance.
  
  Answer:-I have found that it makes a lean and tender substitutue for ground pork! So I end up using it in meat balls, egg rolls etc. Here is a "Chinese Spaghetti" recipe for you to try.
  
  1 lb ground turkey
  2 Tbsp soy sauce
  1/2 tsp salt
  1/2 tsp 5-spice powder
  4-6 cloves garlic, minced
  1 Tbsp minced fresh ginger root
  
  Mix turkey with soy sauce, salt, 5-spice powder, garlic, and ginger root. Let this sit as long as possible in the fridge--it's fantastic if I do it in the morning but 1/2 hour will do.
  
  Sauce
  3 Tbsp oyster flavored sauce
  2 Tbsp soy sauce
  1 Tbsp dry wine
  1 Tbsp sesame oil
  
  Mix together in small bowl and set aside.
  
  2 stalks celery, julienned into 2-3 inch strips
  2 large carrots, Julienned into 2-3 inch strips
  1 large onion, peeled, cut in half, thinly sliced into c shaped arches (onion rings cut in half)
  1 lb "french style" green beans
  1 lb dried spaghetti, broken into 4-6 inch pieces, cooked according to package directions, then drained and rinsed with cold water.
  
  Spray large non-stick skillet with cooking spray and heat until very, hot. Add carrots and cook 1 1/2 min. Add celery to pan and cook 2 min. longer. Add meat to pan breaking it up into small pieces and cook until all pinkness is gone and it is broken up into small pieces. Add green beans to pan and cook until they are heated through. Add onions, spaghetti, and sauce and gently toss until well heated. Serve, will serve a family of 6 if there's little kids or 4 grown men!
  
  Good Luck!
• Question:-Do you have any special turkey recipes that use for Christmas?
  I'm in charge of Christmas dinner this year!!! I'm the youngest but I'm the best at cooking :P
  
  We're having turkey, but I've never cooked one before. Do you have any recipes (rough measurements are okay if you haven't written the recipe down) that you use? I'm cooking for 5 people by the way.
  
  Answer:-Get yourself a 10-15 lb. turkey, some vinegar, honey, sea salt, chese cloth and a good store bought rub.(or make your own). Then go to food network and search turkey brine. They will tell you how to brine the turkey overnight.
  
  step 2.
  
  Pull out your smoker and make sure you have two large bags of hickory chunks from walmart.
  
  after turkey is brined pull it out drain and pat with paper towl. Then add rub(make sure you add your rub underneath the skin too!) and set in frige overnight.
  
  Cooking day: Put enough wood in your smoker to get it around 225 and let it burn for about 20 min. Wrap turkey in chese cloth then place on the smoker. Cooks 8-14 hrs(sometimes more) depending on weight of turkey and altitude. Now if a 10 lb. turkey and in lets say las vegas you would wanna take the cloth off at about hr 6-7 and let it finish without it on. You can also smoke it for that lenght of time and pull it out and finish it in your oven. Make sure you have a thermometer so you can check the temp. You want it any where between 160-165.
  
  *If you dont have a smoker get wood chips instead of chunks, then place some charcoal in your grill and put chunks,placed in foil with holes on top of foil, on charcoal. Once wood is smoking good place your bottom rack to its lowest level in oven and place them on there. Will smoke house up a tad bit but you can open kitchen window or door. You only need to do it for about 1.5 hrs
  
  ** Or you can just use the rub and chese cloth in your oven, but you will still need to remove the cheese cloth so the skin will brown.
  
  *** If you smoke the turkey don't put stuffing in it as it will take too long for the turkey cavity to get up to temperature. Im sure you don't want to get folks sick!
• Question:-18lb turkey, all recipes say 10-14lb, can I still use the recipe?
  I have an 18lb turkey and I would like to find a good recipe online. My problem is that the biggest turkey recipe I can find is for a 14lb turkey. Can I just extend the baketime and I will be fine? I don't plan on going off of the oven temperature on the recipe, I will read the instructions on the turkey. Thanks for your help!
  
  Answer:-hi,
  
  It takes about 15 minutes per pound to bake a turkey. So your turkey will take about 4 and a half hours to cook. Of course, you'll can always stick one of those thermometors in and it will tell you when its done. I don't know what your other ingredients are, but just increase them a little bit, and you'll be fine.
• Question:-Turkey recipes for smaller conventional oven?
  I am looking for a really good recipe that entails smoked turkey, or a flavored smoked turkey that you can make in a smaller oven. I only have this oven, so it makes it harder to cook in. I am looking for a tender, juicy turkey. I can make it in a bag, but need a really good recipe, that isn't spicy. Any suggestions that you can give, would be great. Only serious replies.Thanks to all those chefs out there!
  
  Answer:-For the smoked part, look at your grocery store for liquid smoke - that will give you the flavor of smoking without having to spend hours to do it. You can also check with a place that sells grilling supplies for a cast iron box (you buy wood chips, soak them in water, then put them in the box and it will give a smoky flavor). You're going to get a more tender turkey with a bag so liquid smoke might be a better option.
  
  Here's a recipe with a bag and liquid smoke:
  http://www.cooks.com/rec/view/0,1639,149166-241206,00.html
  
  Here's a site with some cooking tips:
  http://www.eatturkey.com/consumer/basics.html
• Question:-What are some simple ground turkey recipes over pasta?
  Just want some simple quick and easy ground turkey recipes. Thanks!
  
  Answer:-My husband made ground turkey meatballs over marinara sauce and pasta for dinner last night. It was really good.
  
  Other than that, you can brown it, add some spinach and mushrooms with garlic, parmesan cheese and servce that over pasta.
• Question:-need some good recipes for cooking turkey for thanksgiving?
  also if you have a good turkey recipe where i have to marinade it for a day or whatever would be great...
  ty jason ill try that.
  
  Answer:-I'm going to use the Tony Cachere injectable marinade and slow roast it (then again it will only take about 3 hours as it's a small turkey about the size of a large roasting chicken) in a low oven. If you bird is about 25+ pounds you can put it in a cold oven and turn it to about 275-300 degrees and let it slowly cook and then pull it out about 1:30 or so and it will be tender and juicy. I've never had this technique fail as I learned it from a friend.

sweet potato recipes

• Question:-Canned sweet potato recipes?
  Is there a simple recipe for canned sweet potatoes that isn't too sweet, but tastes really good?
  
  Answer:-Check out
  http://southernfood.about.com/od/sweetpotatoes/Sweet_Potato_Recipes.htm
  for they have all types of recipes for canned sweet potatoes
• Question:-any awesome sweet potato recipes?
  i bought real maple syrup, i have every ingredient known to man for baking needs and i bought a 5lb. bag of sweet potatoes. i bought the maple syrup because i remember making this 7 yrs ago and it was in the recipe. but i forgot to research a recipe before going grocery shopping today! the store is a mad house btw and i was under pressure to try to remember what i put in it. ooo i also bought heavy cream....is that in the recipe aswell?
  
  Answer:-If it were me, I'd prepare the potatoes, put in about a cup of maple syrup, 1/4 cup of butter, a cup of heavy cream, and a good tsp of salt, a tbsp cinnamon and a tbsp good vanilla extract. I'd mash it all up together, put it in a baking pan, and save until you're ready to cook it. I'd reheat it at 350 degrees for 45 min, then cover with marshmallows and give it an additional 10 min at 400 degrees.
  
  Kraft has a great recipe on their site, if you can find it--with cream cheese or neufachel and pecans on top.
  
  TX Mom
• Question:-Great low-sugar sweet potato recipes?
  So I can find a lot of recipes online for sweet potato but a lot of them use a ton of sugar. Does anyone have any good recipes or websites with recipes for low sugar sweet potato recipes?
  
  I love the taste and the health benefits, but I need more variety.
  
  Answer:-umm this one is with substitute sugar
  
  INGREDIENTS:
  3 lbs sweet potatoes or yams (try to find ones that are about the same size)
  1½ cups pecan pieces
  2 teaspoons cinnamon
  ½ teaspoon nutmeg
  1 teaspoon salt
  ¼ teaspoon pepper
  5 Tablespoons butter
  1 egg
  Sugar substitute
  
  PREPARATION:
  1. Poke the sweet potatoes/yams several times with a sharp knife and roast at 400 F. until soft - about 45-60 minutes depending upon the size.
  
  2. Make the topping - pulse 1 cup of the pecans in food processor or blender until it is ground into a meal.
  
  Add about 1/4 cup worth sugar substitute, 1 teaspoon cinnamon, a pinch of salt, and 2 Tablespoons of the butter and process until blended. Mix the rest of the pecan pieces in by hand.
  3. Let the sweet potatoes cool for 10-15 minutes. Split them and remove the pulp. Put them into the food processor or blender (no need to wash between topping and sweet potatoes) and process with the rest of the butter (3 Tablespoons). Mashing with a potato masher is also fine, but the texture will be somewhat smoother if you blend/process. Add the rest of the seasonings - (1 teaspoon cinnamon, the nutmeg, salt, and black pepper). The amount of sweetener you add will be up to your taste and the sweetness of the yams. When the seasonings are to your taste, and the egg and blend.
  
  4. Put sweet potato in buttered baking dish and sprinkle pecan topping over the top. Bake at 375 F. until the topping is browned.
  
  OR...
  Ingredients:
  4 medium sweet potatoes(approx 1 lb)
  1/2 tsp grated orange peel
  1/2 cup orange juice
  2 tbsp brown sugar
  1/4 tsp cinnamon
  2 dash angostura bitters
  
  
  Instructions:
  Boil potatoes until tender. Remove skins. Mash pulp with a potato
  masher or electric mixer. Add remaining ingredients and whip until
  fluffy. Pace in a 1 quart ungreased casserole. Cover and bake at 350
  degrees for approximately 30 minutes.
• Question:-Are there any sweet potato pie recipes that dont call for milk or cream?
  My Grandmother used to make sweet potato pies without milk or cream. She was an old Southern woman that never measured or wrote down anything she knew by heart. I never got the chance to write the recipe down before she past away. I want to bake one for the upcoming holiday. Please help!
  
  Answer:-Though I don't have an exact recipe for you, I would suggest baking the sweet potatoes, rather than boiling them. Their flavor is much more rich when baked.
  
  Or, you could do as I have done before, and it tastes dynamite!! Make candied sweet potatoes, and once they are fully cooked, mash them (or use the blender/mixer) and pour into pie crusts and bake.
  
  Here's a recipe for those, adjust it as you may need for a smaller batch.
  
  3 pounds sweet potatoes or yams--peeled and cubed
  1 cup sugar
  1 cup brown sugar
  2 sticks sweet butter, cubed
  vanilla flavoring
• Question:-Sweet Potato Recipes?
  My husband is in love with the sweet potato fries from TGIFridays. Mostly because it is sweet potatoes. Any one have some interesting or exotic sweet potato recipes? Or even one for these tasty fries?
  
  I forgot to ask if anyone has a recipe for a sweet potato soup with chunks of ham?
  I know about baking them like potatoes. We have tried mashed with brown sugar and butter.
  
  I'd like more exotic or 5 star recipes as I am not a cooking novice.
  
  Answer:-I made some sweet potato fries today following this recipe.
  
  INGREDIENTS
  1/2 teaspoon(s) ground cumin
  1/2 teaspoon(s) salt
  1/4 teaspoon(s) ground red pepper
  1 tablespoon(s) vegetable oil
  2 large (about 1 1/2 pounds) sweet potatoes
  DIRECTIONS
  
  1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
  2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
  
  
  COOKING INFO
  Serves
  4
  Yield--
  Prep Time--
  Cook Time--
  Total time--
  Oven Temp400
  
  
  
  NUTRITIONAL INFORMATION (per serving)
  Calories136
  Total Fat3.78g
  Saturated Fat--
  Cholesterol--
  Sodium295mg
  Total Carbohydrate24.1g
  Dietary Fiber--
  Sugars--
  Protein1.73g
  Calcium--
• Question:-Purple Sweet Potato Recipes?
  Can anyone give me a few Delicious recipes for Purple Sweet Potatoes?
  Also the BEST way to cook them?
  
  Answer:-I never used purple sweet potatoes but i grew purple beans and when cooked they turned green. Iwas really diappointed! I dont know if the potatoes do the same. I would cook them like regular S.potatoes. Martha has some good recipes on her site. Good luck
• Question:-I want to impress my family and make a killer sweet potato recipe! Recipes???
  prefably with marshmellows! and if you got a good green bean casserole recipe i wouldn't mind that either, all for about 15 people, 10 pts to best answer! thank you!
  A sweet potato casserole recipe that is
  (For Thanksgiving)
  
  Answer:-Doesn't have marshmallows but I can guarantee its to DIE for!!!!!!!!!!! I always have to double the below fir my family :) Enjoy!!
  
  INGREDIENTS
  4 1/2 cups cooked and mashed sweet potatoes
  1/2 cup butter, melted
  1/3 cup milk
  1 cup white sugar
  1/2 teaspoon vanilla extract
  2 eggs, beaten
  1 cup light brown sugar
  1/2 cup all-purpose flour
  1/3 cup butter
  1 cup chopped pecans
  
  
  DIRECTIONS.......
  
  
  Preheat oven to 350. Grease a 9x13 inch baking dish.
  In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
  Bake for 25 minutes in the preheated oven, or until golden brown.
• Question:-OK, who has good sweet potato recipes? I'm about to have a bumper crop!?
  All variety please, I want to take advantage of the amount and try a lot of different things...
  
  Answer:-go to allrecipes.com or cooks.com!
• Question:-EASY sweet potato recipes for the anti-cook?
  
  
  Answer:-I made sweet potato hash browns and they were awesome, I shredded the potatoes like regular potatoes. I put some olive oil and butter in my pan, so the butter would not burn so fast. I added the sweet potatoes, a little salt, pepper, cayenne and some brown sugar. Let them cook till brown on one side, then flip. They get real brown and the crust is kinda chewy. My boyfriend loved them and he isn'at crazy about sweet potatoes. You can also make sweet potato fries. I have not made them, but had them at a restaurant and they were wonderful.
• Question:-I need some good sweet potato recipies for the fair, I'd like to win a blue ribbon, know any great recipes
  I'd be interested in any kind of recipes with sweet potatoes in them. biscuits, jelly, pie, muffins, cookies, etc. anything.
  
  Answer:-If you use the orange kumara for this, you will have a beautiful golden pudding. You'll need about 1 lb unpeeled potatoes.
  
  SWEET POTATO PUDDING
  
  13 1/2 oz sweet potatoes, peeled, cooked and mashed
  1 cup orange juice
  3/4 cup sugar
  1/2 cup butter, melted
  6 egg yolks, beaten
  2 teaspoons preserved ginger in syrup, finely chopped
  1-2 teaspoons lemon zest, finely grated
  1/4 teaspoon cinnamon or nutmeg
  2 egg whites, stiffly beaten
  
  Preheat the oven to 180 degrees celsius.
  Combine all the ingredients except fo the egg whites in a bowl and beat together well.
  Fold in the egg whites and bake in a greased pudding dish for about 1 hour.
  
  Preserved ginger in syrup is available in jars from delicatessens.

green bean casserole

• Question:-Can I bake green bean casserole tonight, stick it in the fridge and nuke it in the microwave tomorrow?
  I was asked to bring the green bean casserole to Thanksgiving dinner at my parents' house tomorrow (the generic recipe w/ green beans, milk, pepper, and cream of mushroom soup), and I really don't want to get up early tomorrow to bake it. Will it be ok if I bake it now, allow it to sit in the fridge overnight and bring it to the family's house to nuke in the microwave tomorrow afternoon? It's either that or bake it in the morning and have to drive an hour with a hot casserole dish, and it will still have to be reheated before dinner tomorrow. Will it be ok to refrigerate it overnight or will it be nasty? Thanks!
  
  Answer:-no, i think it will be okay. one thing, though - if you put those canned fried onions on top, do that when you get to your parents house and then reheat it in the oven so they stay crispy. the microwave will make them soggy & gross. happy thanksgiving!
• Question:-How can I make green bean casserole?
  So I moved to the dorm for college, and I really want to cook more of my own food since there is basically just fast food around. I really love green bean casserole, and I know how to make it. The down side is that I don't have a casserole dish. I have several pots and pans of different sizes, and some tupperware. Does anyone know how I could make a casserole without the dish?
  I have access to a microwave, a stove, and an oven.
  
  Answer:-Go to the grocery store and buy a small square tinfoil pan that is disaposable and bake it in that. You can also microwave everything and then finish the toasted onions in the toaster oven and sprinkle on top.
  Good Luck!
• Question:-What are the best tasting green beans for green bean casserole?
  When My mom makes green bean casserole her G.B.'s are like hard, tough, dry feeling, and thick. I like to have soft thin juicy green beans in my casserole. Any suggestions anyone?
  
  Answer:-Use french cut frozen green beans. Canned french cut ones work OK too, but I think the frozen ones have better flavor and more vitamins.
  
  It also helps if the casserole is kept covered (with a lid, or foil) until the last 10 minutes. Keeping it covered for most of the cooking time prevents the beans from getting too dry!
  
  And removing the cover at the end allows it to brown properly on top. :)
  
  -----------------------
  Classic Green Bean Bake (my grandma's recipe!)
  
  - Prep Time: 7 minutes
  - Cooking Time: 35 minutes
  - 8 servings
  
  Ingredients
  1 can (14.5 ounces) Butterball Chicken Broth (you can also use turkey broth instead, if you have it handy 'cause you are cooking a turkey).
  
  1 can (10.5 ounces) Marie Callender's Cream of Mushroom Soup
  
  1 bag (16 ounces) frozen French cut green beans
  
  1 can (8 ounces) La Choy Sliced Water Chestnuts, or 8 oz slivered almonds.
  
  1/4 teaspoon ground black pepper
  
  1 bag (6 ounces) Butterball Stuffing
  
  1/4 cup butter,
  
  Directions
  1. Preheat oven to 375°F.
  
  2. In a large bowl, combine Butterball Broth and Marie Callender's Soup; mix until well blended. Add remaining ingredients except Butterball Stuffing and butter; blend well. Pour into a greased 13x9x2-inch baking dish; set aside.
  
  3. Combine stuffing and butter together until blended; evenly spoon over green bean mixture. Cover, bake, for 25 minutes. Remove cover and bake an additional 10 minutes.
• Question:-What is so great about Green Bean Casserole?
  I have eaten green breen casserole many times. I neither like it, nor dislike it. I can take it or leave it. Could someone please explain to me what all the fuss over this dish is? People go ga-ga over this stuff. If it turns up at a restaurant buffet, or church potluck dinner, or Thanksgiving, etc, people are all like "OOOOOooo green bean casserole!!!" and flock to it like it is the food of the gods, or something. What is so great about green bean casserole?
  
  Answer:-I think it has to do with nostalgia and comfort food, like macaroni and cheese and meatloaf. Personally I could do without it. Why spoil a perfectly good green bean with overly salted canned soup?
• Question:-Green bean casserole: double the servings, double ALL ingredients?
  I'd like to double the green bean casserole recipe on the back of the can of French's fried onions, so that it would serve twice as many people. Should I use twice the amount of EVERY ingredient listed in the recipe? Or would doubling the milk and cream of mushroom soup make the casserole too milky and creamy? And would I still bake it at the same temperature and for the same amount of time as in the original recipe even though I'm doubling the recipe? Thanks in advance for your help!
  
  Answer:-Speaking from experience, no you do not automatically double all of the ingredients. You are right on track when you question doubling the milk. When I doubled the milk it got too soupy and I ended up tripling it and the not adding more milk. I would recommend you put in about 1 1/2 times the milk originally called for and then see how the consistency is. If it is far too gloppy then add a tablespoon of milk at a time until you like the consistency.
  
  Also, you would bake for the original amount of time listed at the original temperature.
• Question:-Why did my French's green bean casserole come out so crunchy?
  Tonight I cooked French's green bean casserole for the first time and it came out raw and crunchy. I cooked it with fresh green beans and according to the recipe. It said I could also use canned green beans, is this a better way? Maybe I should have boiled the fresh green beans first and/or cooked them longer?
  Yeah, I figures I needed to blanche the fresh beans first... I'm just ticked the recipe didn't state that!!!!
  
  Answer:-You have to cook the beans first. The original recipe calls for canned, but yuck. Frozen work OK but fresh are the best. Just blanch them in boiling salted water until just slightly underdone. Then put them in the casserole with the other ingredients. Should turn out fine.
• Question:-Do you have a good recipe for green bean casserole?
  My grandma asked me to make green bean casserole for Thanksgiving and any kind I've ever tried I don't like. And it has to be a vegetarian recipe because some people in my family are vegtarians.
  
  Answer:-Grandma's Green Bean Casserole
  
  INGREDIENTS (Nutrition)
  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.
  
  note...
  This is a great recipe!! u can add more onions, cheese and some garlic and onion powder into the mixture. and more cheese on top.
  
  hope it helps
• Question:-Is it okay to store an uncooked green bean casserole in the dish in the fridge overnight then cook it?
  I just wanted to know because i want to make a green bean casserole but have it all mixed and ready to go but want to store it in the fridge until im ready to cook it tomorrow. So will it make the casserole less good? Or is it okay to do that?
  
  Best and first answer receives 10 pts!
  
  Answer:-yea, it should be fine, maybe a tad watery, but nothing to fret over and let it ruin your day. I just premade my stuffing and mashed potatoes tonight, but I haven't baked the potatoes or stuffing yet, they need to be in the frige overnight, and then the stuffing will get put in the turkey tomorrow.
• Question:-I am making a from scratch green bean casserole this year.?
  I am not going to really follow any real recipe, but rather just combine different thigns I like from several.
  
  What do you do to your green bean casserole to make it special...even if you do the canned method?
  Yes I have looked at Atons ercipe and I thnk that is what I am going to base my recipe off of.
  
  As far as the nacho soup I want to stay away from that becuase of all the sodium, but thanks for the idea.
  
  Answer:-Have you checked out Alton Browns Recipe? He even makes his own fried onions.
  Personally, I hate the stuff, but I would give his a try.
  
  Is it strange that I think Alton Brown is uber sexy LOL
• Question:-How far ahead can I make a green bean casserole?
  So Im taking a green bean casserole and im going to do a version of the Campbells one but I dont know how soon I should make it...Do I mix everything and cook now or do I take the soup part seperate and put it all together at the peoples house..or can i mix everything and refrigerate and take to cook later?
  Thank you!
  
  Answer:-I'd assemble the whole thing and refrigerate. Take the French onions with you separately, otherwise they'll get soggy. When you get where you're going, top the casserole and stick in their oven.

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!