Hey corazon, try using Uncle Bens Long Grain and Wild rice in that recipe. You won't go back to regular rice afterward.
Alix said:Hey corazon, try using Uncle Bens Long Grain and Wild rice in that recipe. You won't go back to regular rice afterward.
woo, that salad sounds good, mind posting the recipe ? Thanks, BarbClaire said:I do the following: turkey with sage dressing, mashed potatoes and gravy. Then I have my guests chime in. After they decide what they want to bring, I fill in the rest of the menu. Cranberry sauce usually comes out of a can ... I like it made from scratch, but found that my husband and most guests actually prefer the stuff from a can, so why make extra work? My favorite salad if no one volunteers to bring one is thin sliced cucumbers, mushrooms and shrimp with a vinager-y vinagrette. Mom used to make it as the salad, but I've learned that it makes a perfect first course and buys me a little time in the kitchen for gravy-making, which to me is the most important part of the meal.
PA Baker said:The years I've tried anything "fancy" with the bird (brining, compound butters, etc) my dad doesn't like it, so I'll give in.
The years I've tried anything "fancy" with the bird (brining, compound butters, etc) my dad doesn't like it, so I'll give in.
buckytom said:you and me both, pds!!!!
ic, as usual, my stomach gets angry at me when i read your menu.
i was just reading that you can expect to pay a minimum of $70 per person for a 3 course dinner, sans drinks, in nyc at a top scale restaurant this fall. thanksgiving will be a little higher.
so really, it's a bargain... .