1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though)
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt
4 large eggs
3 cups pumpkin glop ("sieved, cooked pumpkin")
1.5 cans (12oz each) of evaporated milk
IF IN FRANCE YOU MAY SUBSTITUTE TRADITIONAL SPICES FOR THEIR EAST ASIAN EQUIVALENTS
Combine in a pie crust, bake for about an hour (or until inserted knife comes out clean) at 200C
Heat oven to 425¡F. Put a sturdy 8- or 9-inch iron skillet or square baking pan in the oven.
In a medium bowl, combine the cornmeal, flour, salt, and baking powder. Whisk to combine.
In a large glass measuring cup or a bowl, whisk the 1 1/2 cups of milk with the egg and melted butter. Stir into the dry mixture until blended.
Carefully remove the hot pan from the oven and swirl a teaspoon or two of vegetable oil around in it until the bottom is coated. Spread the batter in the pan and bake the cornbread for 22 to 25 minutes, or until lightly browned.
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
2 things of broccoli, cooked
a couple of onions, cooked
Mix, put in oven at 350F until its boiling.
2.5 c all-purpose flour
1 c whole or skim milk
3 t baking powder
0.5 c granulated sugar
1 t salt
0.5 c brown sugar (packed)
0.5 t baking soda
0.25 c shortening
1 c chopped nuts (optional)
Heat oven to 350oF. Grease and flour loaf pan (9 x 5 x 3 in). Blend all ingredients above in large mixer, by hand or by mixer at low speed, then beat at medium speed scraping bowl constantly. After beating, stir in rasberries (cranberries), orange peal, and orange juice (see below). Lastly, add Cheddar cheese. Pour into pan. Bake until wooden pick inserted in center comes out clean. 1 hour 10 min to 1 hour 15 min. Cool on wire rack and remove from pan.
1 c chopped fresh or frozen rasberries (cranberries)
2 t grated orange peal
2 T orange juice
1 c shredded sharp Cheddar cheese
8-10 cloves of garlic
one unit of chives, left at the market
1. chop potatoes into cubes, morsels, or pieces and boil them until soft.
2. drain the potatoes, added in some butter (maybe 1/4 cup?), and mash them with a whisk, blunt object, or potato masher.
3. add in maybe a cup of milk during this process to get the potatoes to the correct CR consistency. add more butter, too.
4. after realizing you have orphaned the chives at the market, add dill instead. also salt and pepper. keep spicing until it tastes good.
5. add as much milk and butter as you want to get the texture you want.
(could also use yogurt or fromage frias here for a healthier option)
however many squash you want
brown spices (cinnamon, nutmeg, ginger, allspice, cardamom)
some cayenne pepper
1. cut squash into halves and take out the seeds. guard them so you can roast them later.
2. brush the insides with butter or olive oil. sprinkle with cinnamon, brown sugar, salt, pepper, and cayenne.
3. set in the oven to roast at about 350 degrees until the insides are soft. this should take 30-60 minutes.
4. meanwhile, cook the rice. take care not to overcook it; you still want it to be a bit chewy.
5. add in butter and dried fruit. ajouter spices with abandon.
6. chop almonds and toast them in a pan just until brown. could also do this in an oven. push them around a lot (but please don't bully them; they're sensitive) so they don't dan brown.
7. add almonds, add bread crumbs. mix. note: make sure to use a vessel that is big enough here. certain people, stressed about time and out of dishes, attempted to do the mixing in a too-small pot, leading to incomplete spice integration.
8. stuff stuffing into squash. squash squash into stuffing.
mushrooms (button mushrooms)
green spices (basil, parsley, thyme, rosemary, etc)
dry, salty cheese (parmesan, asiago. emmental if you must, but somewhere a fromagier is crying)
1. take the stems off the mushrooms.
2. have ignacio chop stems.
3. saute onions and garlic in olive oil. add chopped stems, spices, and bread crumbs.
4. spoon the mixture (not like that) into the mushroom caps. top with grated cheese. bake in oven (325 degrees?) for a certain amount of time. i have little conception of how long this is. 20 minutes? until heated through and cheese is melted.
4 apples, chopped
2 onions, chopped
3 cups of leek whites, sliced into circles
1 cup of shallots, diced
2-3 T apple cider vinegar
2 cups of vegetable broth (bouillon)
plenty of dried bread, broken into croutons
soaked cranberries, raisins and dried apricots
spices to taste
Dry bread days before the meal and break into smaller pieces.
Soak cranberries, raisins and apricots in water for 15-20 minutes before cooking.
Saute leeks, shallots and onions in a pan until they are soft and translucent.
Add herbs (sage, parsley, thyme, rosemary) and apple cider vinegar to onions.
Lower the heat and add apples and bread to pan.
Pour broth little by little into the pan. You want the bread to feel moist but not soggy,
When all the ingredients are well mixed, transfer into baking dish.
Bake at 375 F for about 45 minutes.
*Note, all measurements are approximate. Also, almost anything can be added to stuffing; mushrooms, celery, nuts, n'importe qoui.
*note, again, my measurements are arbitrary. I ended up making enough root vegetables to last until next Thanksgiving. Use your best judgement.
2-3 Turnips, washed and diced into 1 inch pieces
2-3 Sweet Potatoes, peeled and diced into 1 inch pieces
2-3 Parsnips, peeled and diced into 1 inch pieces
2-3 Beets, peeled and diced into 1 inch pieces
4-5 carrots, cut into 1 inch pieces
8-10 shallots, peeled and cut in half
10 whole garlic cloves, peeled
salt and pepper
Combine all vegetables accept garlic and beets in big bowl. I mix the beets separately so that they do not discolor the other vegetables. Coat beets and other vegetables with olive oil, pepper, salt and honey.
Grease large pans and add a layer of vegetables to each, make sure there is only one layer so that they can cook throughout.
Put into preheated oven at 375 F for half an hour, stirring occasionally.
Add five whole garlic cloves to each pan and stir.
Cook for another half hour or until vegetables are tender and slightly browned.