Thanksgiving Recipes (Most Popular)3969 results - showing 3421 to 3430
I got this great deal on a fresh turkey breast. I took it home, deboned it and cut it into 1 inch squares. Then, I decided to start a heart vegetable soup with the stock I was making.Submitted by JEMPOWER
GREAT IF YOU SLICE THE SQUARES IN HALF AND TOAST THEM FOR BREAKFAST (LIKE AN ENGLISH MUFFIN). THESE ARE GOOD WITH PEANUT BUTTER ALSO.Submitted by MYCANDYCANE
A traditional cooked pudding. Tastes like a Holiday pumpkin pie but without the crust. Submitted by MARYELLEN301
As with my pecan pie and lemon pie; this pie is crustless. Those of you who have a penchant for pumpkinpumpkin pies with decadent crusts - my profound apologies. You could try pouring this blend into a prepared crust in order to satisfy your culinary sensibilities. Beyond that - my suggestion would be to look elsewhere at some of the other fantastic pumpkin piepumpkin pie recipes out there. But those of you who want to whip up a pumpkin pie that is ridiculously quick and easy, with a gorgeous creamy texture, and then move onto other things - give this a turn in your blender. I served this up to some of my most discerning pigs a few weeks ago, and everyone commented on how fantastic the texture was; as well as the delicious flavour. Submitted by THEBLENDERGIRL
Yummy favorite with the kids. Great with real maple syrup for breakfast, or plain as a snack on the road. I like to mix up the dry ingredients the night before. You can make this with fewer eggs (I've used as few as 6, but my objective here is to get eggs into the kids). You could probably use more pumpkin, maybe a large can? I used to freeze half of the cooked pancakes, but I would always end up pulling them out after about 3 days because the first half was gone. I like to fry in a generous amount of coconut oil, as this gives them a nice crispness, and no oil goes into the actual batter. Your choice. These are a staple in my house, but they started as a healthy Christmas and Thanksgiving breakfast idea.Submitted by OBLERTOP
HIgh-protein, high-fiber spice cake. This is an original variation on those Chickpea Chocolate Cakes I've seen -- I made one of those the first time I decided to try out a "bean cake" recipe, and I was shocked by how good it was! So when I got a craving for spice cake recently I decided to try improvising a recipe for one.
This cake turned out to be delicious, and incredibly light, moist and soft as well, -- I think the pinto beans give it a "buttery" flavor even though there's no butter. I've had success with chickpeas in cake before, and black beans or any white bean should work as well, but I'm using pinto beans from now on. Feel free to modify the recipe by replacing the pumpkin pie spice with another flavor (cocoa, coffee, etc.)Submitted by KALOS01