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Pumpkin Pie. Stuffing. Turkey. Cranberry sauce. Preparing lots of good food is one of the best traditions at Thanksgiving time.

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Turkey sald with mayo Submit a Recipe
First your put the cook the turkey at 20000 0F .Then you throw mayo on it! You chop up the turkey with a knife.hten you slow roast it at 200 degeres. I hope You Like it!O and I frogot you must get a Chain saw and cut it up with it!

Gold Link

Bread Pudding with Whiskey Sauce Submit a Recipe
Bread Pudding with Whiskey Sauce Peggy Faris

2 C Milk
¼ C butter or margarine
½ C sugar
1 tsp. ground cinnamon
¼ tsp. salt
2 eggs, slightly beaten
6 C dry bread cubes (8 slices)
½ C raisins

(Whisky Sauce below)

1. Heat oven 350 degrees F
2. Heat milk and butter in 2 quart saucepan over medium heat until butter is melted and milk is hot.
3. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 ½ Qrt. Casserole or square (8”x8”) pan. Place casserole in rectangular pan and fill pan with 1”boiling water.
4. Bake uncovered 40 – 45 min. or until knive inserted 1” from edge of casserole comes out clean

Whisky Sauce

1 C packed brown sugar
½ C butter or margarine
2 TBLS. whipping (heavy) cream
3 or 4 TBLS. bourbon whiskey

1. Heat all ingredients to boiling in 1 qrt. Saucepan over medium heat, stirring constantly, until sugar is dissolved. Serve warm or cool.

*This sauce would be great with chopped pecans over vanilla ice cream too!

Peggy Faris

old fashion syllabub Submit a Recipe
1 pint heavy cream
1 c. sugar
3-4 tbs. bourbon, rum, or
port wine. if you don't
want to use alcohol, try rum

beat cream and sugar together until moderately thick, then add alcohol or flavoring. continue beating until very thick...but still pourable. chill for an hour.

this is excellent on a gelatin dessert, on fruitcake or even on fresh fruit. keep leftovers covered and refrigerated for up to 5 days, stirring just before use.

annie pi

Turkey with popcorn stuffing Submit a Recipe
15-18 lb. turkey
2+1/2 cups melted butter
8 cups boxed or homemade croutons
2 cups unpopped popcorn (ORVILLE REDENBACHER'S microwavable is good).

1/2 onion cut up
3 stalks celery, chopped up into bits

Salt/pepper to taste

Preheat oven to 350 degrees. Brush turkey well with melted butter,

sprinkle on salt and pepper.

Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.

Listen for the popping sounds. [This usually takes about 4 hours in a conventional oven].

When the turkey's butt blows the oven door open and the bird flies across the room, it's done.

Bonnie Treiber

"PUMPKIN PIE" Creme Brulee Submit a Recipe
3 cups heavy cream
1 Tabelspoon Vanilla
12 egg yolks
11/2 cups sugar
1 tea. cinnamon
1 Tablespoon pumpkin pie spice
1 cup pumpkin puree
Place cream in a large sucepan. add vanilla and place on medium heat. Meanwile whisk yolks,3/4 cup sugar cinnamon,and pumpkin pie spice in a bowl. Add pumpkin puree and whisk to combine. When cream is very warm slowly add half of the cream to the pumpkin mixture as you whisk. then add the pumpkin mixture to the rest of the hot creamand keep whisking. this is tempering the egg yolks. Preheat oven to 350 degress. Divide the mixture among 6 (1cup) or 12 (1/2 cup)ramekins.Place in a oblong pan with sides at least 2 inches. and fill with hot water to come up half the way the sides of the ramekins. Bake for 45 minutes Remove from oven then remove ramekins from water.Let cool 1 hour then refrigerate. When ready to searve sprinkle each ramekin with 2 Tablespoons of sugar and use a kitchen torch to melt the sugar. This is very easy and delicious!

Valerie Curry


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