Thanksgiving Recipe Challenge!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by vfem, Nov 20, 2011.

  1. vfem

    vfem Yoga...The Chicken Pose

    7,325
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    Aug 4, 2008
    Fuquay Varina, NC
    So this is a little Challenge I thought I'd bring here, since we all seem to love baking and eating SO much! Each of us have 2 options here. [​IMG]

    Option 1: Place a list of ingredients you have for a thanksgiving side/dessert/appetizer/ect. Number your post accordingly (If is the first list of ingredients or 10th list of ingredients you need to number your list so the replier with a recipe can reply to the correct list #). People can come and answer your list with a recipe.

    Option 2: Find someone else's list of ingredients and share a recipe they can use with those ingredients. (You respond by says "Ingredient list #..." 2, 3, 9...whatever, then give the recipe with those included ingredients.)

    If you are the one sharing the ingredient list, and someone shares a recipe you like and will use come back and say "I'm using 'so-so' recipe for my list #" and award that person 1 point. Once you've chosen a recipe for your list, you also get 1 point. So that makes you come back and chose one, but not everyone will reply with an recipe for every list.

    Rules: Each ingredient list must contain at least 2 ingredients. EX: You can't say ingredient list #(whatever): Turkey. It would have to be Turkey + apples, ect.


    I'll start us off with an ingredient list, I bought this stuff at the store today all excited and didn't know what I'd do with it:

    Ingredient List #1:

    Brussel Sprouts
    Brie Cheese
     
  2. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    Ingredient list # 2

    Venison tenderloin
    Venison sausage
    Mixed dried wild mushrooms
    Assorted breads
     
  3. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    Recipe for ingredient list #1

    Trim up Brussels sprouts and saute in a little butter.
    Place in baking dish and put chunks of Brie all over and bake until all melty.
     
  4. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    Recipe for ingredient list #1

    Saute Brussels sprouts and steam until tender, maybe add a spritz of lemon juice or white wine.
    Chop coarsely.
    Bake Brie until nice and warm.
    Either pile the chopped sprouts on top or in a side dish.
    Serve with crostini as an appetizer.
     
  5. vfem

    vfem Yoga...The Chicken Pose

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    Fuquay Varina, NC
    Ken you are on this!

    I'm liking! [​IMG]
     
  6. vfem

    vfem Yoga...The Chicken Pose

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    Aug 4, 2008
    Fuquay Varina, NC
    Quote:Recipe for Ingredient List #2:

    Sausage stuffing stuffed Venison

    Create a stuffing with ven-stock, the breads, mushrooms (reserve some mushroom) & ven sausage
    Then stuff inside the Venison tenderloin, wrap with the bakers twine and roast in the oven. Take out, let rest and slice.

    Using the reserved mushrooms & more stock create a gravy to go over the medallions of meat and stuffing after you slice and serve them.
     
  7. vfem

    vfem Yoga...The Chicken Pose

    7,325
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    Aug 4, 2008
    Fuquay Varina, NC
    Ken, I think I'm going to go with recipe 2 and do it served on a crostini as an appetizer. With all that gooey cheese that would be killer!

    So score:

    KenK - 1 Pt
    Me - 1 Pt



    I was thinking about a prize for this... but I wanted to see how well it would go over first. If there isn't a lot of participation I don't know. [​IMG]

    I should have done this sooner then now with the holiday so close.
     
  8. KenK

    KenK Chillin' With My Peeps

    Jan 23, 2011
    Georgia
    Your recipe was my original idea but I started to worry about the venison getting overcooked. We like our venison fairly rare so it stays juicy. I'm in a quandary...
     
  9. vfem

    vfem Yoga...The Chicken Pose

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    Aug 4, 2008
    Fuquay Varina, NC
    Quote:When you roast it, make sure some stock is in the bottom of the roasting pan... and I would seer it in a pan on the stove top before putting it into the oven to roast. It'll help keep moisture sealed in.
     
  10. wildorchid053

    wildorchid053 Chillin' With My Peeps

    May 12, 2009
    syracuse area, ny
    i would take the brussel sprouts and julienne them and saute. when done at balsamic vinegar and sugar to sweeten them. put over warm brie round and serve with crackers or bread as an appetizer.
     

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