Thanksgiving “classic” side dishes

We are continuing on with our Thanksgiving theme.  Today we will feature a few “classic” Thanksgiving side dishes.  Now while these are classic’s they have been modified just a little. These slight modifications are really only little tweaks to make these family classics shine a little more on the Thanksgiving table.

Green bean casserole

Food Network

Ingredients:

• 1/3 stick butter
• 1/2 c. diced onions
• 1/2 c. sliced fresh mushrooms
• 2 c. sliced green beans
• 3 c. chicken broth
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (2.8-oz.) can French-fried onion rings
• 1 c.grated Cheddar
• Salt, pepper and garlic powder to season

Directions:

1. Preheat the oven to 350 degrees F
2. Melt the butter in a large skillet
3. Saute the onions and mushrooms in the butter
4. Boil green beans in chicken broth for 10 minutes and drain
5. Add the green beans, mushroom soup, onion rings, and salt, pepper and  garlic powder to taste, to the onion mixture, stir well
6. Pour into a greased 1 1/2-quart baking dish
7. Bake for 20 minutes, and then top the casserole with the Cheddar
8. Bake for 10 minutes longer, or until the casserole is hot and cheese is melted

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

Bon Appétit

Ingredients:

• 4 lbs. red-skinned sweet potatoes, peeled, cut into 1-inch pieces
• 2/3 c. packed golden brown sugar
• 5 T. butter
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/4 t. ground nutmeg
• Pinch of ground ginger

• 2 c. miniature marshmallows
• 1/2 c. sliced almonds

Directions:

1. Preheat oven to 375°F.
2. Arrange potatoes in 13 x 9 x 2-inch glass baking dish.
3. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat.
4. Bring to boil, stirring until sugar dissolves.
5. Pour over potatoes; toss to coat. Cover dish tightly with foil.
6. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes.
7. Increase oven temperature to 500°F.
8. Top potatoes with marshmallows and nuts.
9. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

Cranberry Mold

Ingredients:

• 2 (3 oz) packages Jello,
• 1 (8oz.) can crushed pineapple
• ½ c. sugar
• ½ c. celery, finely chopped
• ½ c. apples, finely chopped
• ½ c. walnuts, finely chopped
• 1 lb. fresh cranberries, ground

Directions:

1. Add boiling water to pineapple juice to make three cups
2. Pour over jello and sugar, stir until dissolved
3. Pour mixture into a mold
4. Place in refrigerator until just starting to set, about an hour (make sure to keep checking)
5. Add pineapple, celery, apples, and walnuts
6. Place back in refrigerator and let set overnight
7. Remove from mold and serve

*side note-to remove from mold, briefly dip mold into hot water, cover with serving dish and flip over, mold will come right out

Tags: cooking ideas, cooking recipes, Holiday cooking, holiday dinners, Holiday ideas, Holiday recipes, Holidays, Thanksgiving, Thanksgiving recipes, Thanksgiving side dishes

This entry was posted on Saturday, November 6th, 2010 at 1:48 pm and is filed under Casserole, Holiday Food, Holiday cooking, Holiday ideas, Holidays, Menu ideas, cooking recipe. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.