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November 2006 | What's Cooking #305
Allrecipes - What's Cooking?
Thursday, November 16, 2006, Issue No. 305
Bring Out Your Bird
thanksgiving day feast
For many of us, the classic Thanksgiving image spotlights a perfectly roasted turkey taking center stage in a bounteous tableau. We can put you in the picture by offering expert coaching and star-studded recipes for the big bird as well as all the players on your menu. Take a look at our comprehensive advice pages--complete with how-to videos--and let help take the jitters out of your grand entrance on Thanksgiving Day.
In this Issue
Visit to see our complete collection of recipes and meal ideas.
Submitted By: Alyssa
An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

Submitted By: KF1065
Beautiful sugar-coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.

Submitted By: HEBEGEBE
This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hours for the best flavor. Two days is optimal. Enjoy!

Submitted By: lindslu01
A delectable sweet and savory dish! Perfect as a side dish. Made with pineapple, bread, sugar, condensed milk etc. I make this for every holiday as it is HIGHLY requested by friends and family. Even if you are not a huge pineapple fan, it will please your taste buds without a doubt.

Submitted By: KerryT
Persimmon pudding is baked in the oven until it is dark and creamy. This recipe has been handed down in our family for over a century. It's a Thanksgiving favorite, served hot or cold!

Each week we take a look at what home cooks are stirring up in different parts of the country. This week our eye is on Hawaii.
  1. Diana's Hawaiian Bread Rolls
  2. Malasadas
  3. Yummy Yam Casserole
  4. Upside Down Turkey
  5. Oranged Cranberry Sauce

This easy, versatile dish was enjoyed by our Colonial ancestors both in the morning for breakfast and after dinner for dessert. It's a simple cornmeal mush made with water or milk and sometimes sweetened with molasses, maple syrup or honey. If the dish isn't sweetened during cooking, a syrup or sweet sauce usually accompanies a hasty pudding. It's served hot, sometimes with milk or cream.

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