Posted on 21 November 2011.
“He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.” — Henry David Thoreau
As Thanksgiving approaches, all cooks might consider taking a deep breath and remembering —It’s just a turkey dinner!
But, it’s a special one, so we’re happy to help with a few more recipes, some of which are already posted under the “recipes” heading. And, we have answers to questions, should you want to direct them to us here or by email. Also, follow us on Twitter at Mysavorsa, or ‘like’ us on Facebook, at Savorsa.
In case of emergency!: Hotlines and tips
Roland Trevino shows how to Fry a Turkey
Alton Brown’s No-Fail Thanksgiving Turkey
The Diabetic Thanksgiving
Leek Bread Pudding recipe
Creamed Onions, a Silky Side Dish
Tips for best Mashed Potatoes
Luby’s Cornbread Dressing
SavorSA’s Cornbread, Sausage, Jalapeno and Pecan Dressing
Making Good Gravy
Holiday Cran-Raspberry Sauce
Don Strange’s Corn Pudding
Celery Root and Apple Puree
Scarlet Roasted Vegetables
Diana Trevino’s Favorite Family Cheesecake
John’s Mom’s Pumpkin Pie
Don Strange’s Brioche French Toast and Bananas Foster
Fresh Apple Cake with Caramel Frosting
Divine Turkey Divan (for those leftovers)!
Posted in Daily Dish
Posted on 21 November 2009.
Diana Barrios Trevino
This recipe is one that the Barrios-Treviño family looks forward to ever year at Thanksgiving. A touch of almond extract in the recipe is the “secret” ingredient that helps make this dish a standout. To watch a video of Diana Barrios Treviño making this dish, click here.
Sweet Potato Soufflé
2 cups mashed, cooked sweet potatoes
2 eggs, beaten
1 1/4 cups sugar
12 tablespoons (1 1/2 sticks) butter, melted and divided equally between 2 small bowls
1 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon almond extract
1/4 cup crushed cornflakes
1/2 cup packed brown sugar
1/2 cup chopped pecans
Preheat oven to 400 degrees.
[amazon-product]0375760970[/amazon-product]Combine sweet potatoes, eggs, sugar, half the butter, milk, nutmeg, cinnamon and almond extract in large bowl, mixing well. Pour into a buttered baking dish or pie plate and bake 20-25 minutes until set.
Combine cornflakes, brown sugar, nuts and remaining butter, mixing well. Spread over the sweet potatoes and return to oven to bake for another 10 minutes.
Makes 10-12 servings.
From “Los Barrios Family Cookbook” by Diana Barrios Treviño
Posted in Recipes