Recipe Favorite Family Holiday Recipes

Discussion in 'Recipes' started by Ganado, Nov 22, 2016.

  1. Ganado

    Ganado Monkey+++

    Sausage Balls (my Dad calls them CornDodgers, don't ask me why)
    1 lbs spicy sausage
    1 lbs sharp cheddar (grated)
    3 C Bisquick (can substitute 3 C flour, 3 tsp baking powder & 3/4 tsp salt)
    1/2 C milk


    Mix it all together with best kitchen tool (hands)
    roll into 1" balls
    Bake 20 minutes @ 375
    You can add spices like sage, rosemary and thyme but the spicy sausage is plenty of seasoning.
    These are great Hot or Cold as an Appetizer or for Super Bowl Game.

    Anyone else have a favorite family recipe they want to share? One that it just wouldn't be the holiday's without it?

    Last edited: Nov 22, 2016
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  2. Sgt Nambu

    Sgt Nambu RIP 4/19/2018

    IIRC, Corn Dodgers is their original name! Those look excellent, Ganado! :p:D:p
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  3. Ura-Ki

    Ura-Ki Grudge Monkey

    My Grand Mother used to Make something like those, but used Corn Meal sort of like Cornbread with cheese on top and ground up sausage! She always served it with Red beans and Rice and Tapioca Pudding for desert! I sure do miss her and her cookin! Pretty funny when I Think back, Here is this little Russian/German woman who grew up in Texas and fell in love with "Southern Style" Cooking! No complaints here! One of the few "Old Country" Dishes she did was PlumDuff Russian style, sort of like Spotted dick, but with fruit! Very rare that she would make it, and only for ThanksGiving! Had to beat Grand Dad with a stick to keep him from eating it all him self! LOL
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  4. Ura-Ki

    Ura-Ki Grudge Monkey

    Does any one still do a holiday Goose? I am thinking of doing one for Christmas this year, My wife has never had Goose any thing! I have plenty of Great Big honkers out in my lower meadow, wouldn't even be a challenge to take one or two! Foie Gras is one of the most amazing dishes ever invented by man, so I have to share that with her! Any recip ideas? I usually do a goose like I would a Turkey, Oven bag with onions and celery with potatoes and carrots and two cups of white wine! I have never tried smoked goose before, any ideas, I bet it's good. recommendations?
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  5. Ganado

    Ganado Monkey+++

    For a first goose would suggest you stick with baking, geese have more fat than turkey and wild geese can be gamey. So you want to let the fat drain as it cooks. I've liked rotes say goose the best.

    Idk much about smoking.... but I never have liked the taste of smoked turkey because it's easy to Smoke too long (I think that is the problem in my household) I don't like the old musty smell on turkey. All other meats are great smoked but for me smoked turkey is a no go.
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  6. Motomom34

    Motomom34 Monkey+++

    I do not have any family recipes to share. We are basic people. Though I am wondering what people put in their stuffing. I am thinking of adding sausage to mine this year. I saw sage sausage in the store and that may add some zesty to it. I make the normal stuff.

    A bag of stuffing chunks
    chicken broth
    chopped apple
    Maybe sage sausage??? I hate to have a fail on Thanksgiving day.
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  7. ghrit

    ghrit Bad company Administrator Founding Member

    Go with the sausage (we used mild Jimmy Dean's) forget the sage. IMO, anyway, some folks like the combination. With the sausage, cooking it down to get rid of some of the grease is advisable. Hack up an onion (and saute it with the sausage) and toss in a bit of minced garlic, just a bit, 'cause it can be overpowering. Never cared for the chicken broth option, but water will serve in it's place if the sausage grease doesn't wet the mix quite to your liking. (It won't.)
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  8. DarkLight

    DarkLight Live Long and Prosper - On Hiatus Site Supporter

    Hawaiian Haystacks.

    I'll look for the recipe but we usually wing it.

    Basically it's:
    A bowl of rice (usually Jasmine), covered with
    • crock-pot chicken (whole chicken) shredded, with sufficient cans of chicken gravy to make it "soupy" (not enough fat to make enough gravy)
    Then top it with any or all of the following:
    • crushed pineapple
    • chow mein noodles (crunchy)
    • diced tomatoes
    • chopped scallions
    • shredded cheese
    • shredded coconut
    Personally I do the following order (to get the cheese melty)

    Rice (hot)
    Chicken in gravy (hot)
    Shredded cheese
    Diced tomatoes
    Crushed Pineapple
    Chow mein noodles
    Chopped scallions
    Shredded coconut (sometimes...not a huge coconut fan)
  9. Ganado

    Ganado Monkey+++

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  10. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    Deep Fried Turkey Rub

    Okay, this recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves already you can use that. The real secret of a fried turkey rub is to get it on the surface of the turkey really well before it hits the oil.

    25 medium whole bay leaves
    3 tablespoons hot Creole seasoning
    3 teaspoons dried thyme
    3 teaspoons dried oregano
    2 teaspoons garlic powder
    1 1/2 teaspoons black peppercorns

    In a spice grinder, grind the bay leaves into a fine powder. Place in small bowl. Grind thyme, oregano, peppercorns similarly. Add all ingredients to bowl and mix together. Divide into three equal parts. Rub one part on the inside of turkey. Rub the second third under the skin around the breasts. And rub the last portion over the outside of the turkey. Refrigerate over night.

    Get a large gas burner and Great big pot (southern sizing… means one around 2 ft tall and 18” in diameter or a turkey frying pot if you buy it commercial…) you will need around 2 gallon of either Peanut oil or another high temperature cooking oil…heat oil to around 350 degrees then turn off the burner (you will relight it later but this is important so you don’t fry yourself…place turkey on turkey form (store bought is beat this fits up the cavity and leaves a eye loop coming out the neck cavity… place a hook in the eye loop and slowly lower or dunk the turkey into the hot oil… WEAR COOKING GLOVES/OVEN MITTS. The oil will boil and rise, as the turkey is lowered watch to make sure it doesn’t over flow on to the burner. (This could ruin your whole day… fires tend to do that. after you “dunk the turkey 3-4 times the boiling up should stop place a lid on the pot and restart the burner…. It will take 31/2 minutes per pound on average to cook your turkey… (check internal temp with a thermometer it should be around 180-190 degrees to be done… cut off burner again and move the turkey to a platter (you cut the burner off so if it falls back in the oil it won’t catch fire… remove the frame and let stand for around 20 minutes if you can wait that long… then slice and serve…
  11. Witch Doctor 01

    Witch Doctor 01 Mojo Maker

    For breakfast...

    Cranberry Pumpkin Waffles

    Indulge yourself by topping these waffles with a scoop of sour cream and a generous sprinkling of toasted sunflower seeds, raisins, and confectioner's sugar. Or simply serve them with stewed fruit or orange-flavored honey. Slightly thinned with milk, this batter can be used for making pancakes as well.

    2 cups unbleached all-purpose flour
    2 tablespoons sugar
    4 teaspoons baking powder
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1-1/2 cups milk
    4 tablespoons (1/2 stick) unsalted butter
    1/4 cup solid vegetable shortening, preferably Crisco
    2 large eggs
    1 cup canned, pureed pumpkin
    1/2 cup dried cranberries, plumped in hot water to cover
    for 10 minutes and drained
    melted butter, for buttering the waffle iron

    Place the flour, sugar, baking powder, salt, and spices in a large mixing bowl and stir with a fork until blended.

    Place the milk, butter, and shortening in a small saucepan and heat over low heat until the butter and shortening have melted. Cool slightly.

    In a separate bowl, beat the eggs with the pumpkin puree. Stir in the cooled milk and shortening. Add to the dry ingredients and stir with a wooden spoon until well combined. Stir in the cranberries.

    Preheat the waffle iron; this should take about 10 minutes.

    Butter the preheated waffle iron and add about 1/2 cup batter. (It takes from 1/2 to 2/3 cup batter to make 1 waffle, depending on the size of your waffle iron.) Bake the waffles until they are golden and crisp. Serve hot.

    Yield: 4 servings
  12. Ura-Ki

    Ura-Ki Grudge Monkey

    Motomom34 For your stuffing try adding Crumbled BACON, Smoked Baby Oysters ( Or use sliced and fried/dried German sausage) and dried cranberries and sub the chicken broth and or water with white wine ( about 1/2 3/4 cup) for your first go! I have a Recipe for Vietnamese Cranberry and raisin's that is just the right sweet and spicy and really knocks it outa da park! Let me dig a little and if interested, I will post it up! For a Smoked turkey, I find if I pierce the skin with a fork in hundreds of places and place in the smoker on a slow/dry smoke for ONE hour only, I get just the right amount of smoke. It just a hint and will not over power the flavor of the bird!
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  13. Motomom34

    Motomom34 Monkey+++

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  14. Ganado

    Ganado Monkey+++

    All day cooking. I'm going to @Witch Doctor 01 's house because he has yhe best food!
    Last edited: Nov 23, 2016
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  15. Motomom34

    Motomom34 Monkey+++

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  16. Sgt Nambu

    Sgt Nambu RIP 4/19/2018

    Can't imagine dressing without sausage! We like pork breakfast sausage! Do you use the giblets in your dressing? Give them a light parboil, cool and dice, add to dressing.
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  17. Sgt Nambu

    Sgt Nambu RIP 4/19/2018

    Not a family recipe, until I developed it several years ago. If you aren't fond of Brussels Sprouts, (and I'm not) this will make them more palatable.

    Holliday Brussels Sprouts
    As many Sprouts as you need-cleaned and cut into halves
    Place in a pot and barely cover with chicken stock
    Simmer until done-a bit al dente is best
    Drain well
    While hot add a nice chunk of butter-to taste
    Add salt, pepper and a whisper of nutmeg
    Add chopped pistachio nuts-again, to taste-I like a lot! :D
    Last edited: Nov 24, 2016
  18. Motomom34

    Motomom34 Monkey+++

    @Sgt Nambu nutmeg on brussel sprouts? How interesting. I have heard that nutmeg acts as a great accent to many dishes. We love nutmeg in our french toast and with many recipes that call for cinnamon and vanilla, I always swap with nutmeg and almond extract.

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  19. Sgt Nambu

    Sgt Nambu RIP 4/19/2018

    Remember, a tiny bit of nutmeg goes verrrry far! Nutmeg is a terrific enhancement for poultry, hence a tiny bit on the sprouts, cooked in chicken stock!
    Try it on chicken stew or soup, in stuffing or dressing, etc!
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  20. Ura-Ki

    Ura-Ki Grudge Monkey

    Don't forget Anise seed Rough crushed in a mortar and added SPARINGLY to sauce's or regular dishes.
    Ganado likes this.
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