Most four popular american authentic thanksgiving recipes

Most four popular american authentic thanksgiving recipes

Classic Sweet potato casserole

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 tsp salt
4 tbsp butter, softened
1/2 cup milk
1/2 tsp vanilla extract

2 cups mini marshmallows
1/3 cup all-purpose flour
1/2 cup packed brown sugar
3 tbsp butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish. Sprinkle with marshmallows. In medium bowl, mix brown sugar and flour. Cut in butter until mixture is coarse. Stir in pecans. Sprinkle the mixture over the marshmallows. Bake 30 minutes, or until the topping is lightly brown.

Peach corn salsa

4 ears of roasted or steamed corn, cut off the cob
4 fresh peaches, peeled and chopped
1/3 cup olive oil
Pinch of cumin
1/4 cup purple/Vidalia onion ( or 1 whole green onion )
8 to 10 "Sungold" mini tomatoes
1 jalapenio pepper, diced small ( optional )

Combine ingredients. Serve on top of chicken or fish or as a dip with corn chips.

Grilled Spicy Watermelon

1 tsp lime zest
1/4 cup lime juice
1/4 cup honey
2 tsp garlic chili sauce
1 pinch salt
1 watermelon, medium sized
1 tbsp fresh chopped cilantro

Preheat grill to high. In bowl, whisk together lime zest, juice, 3 tbsp (45 mL) of the honey, garlic chili sauce and salt.

Cut watermelon into 1-inch (2.5cm) thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro.

Blue lips chicken wings

2 lbs chicken wings
1 cup blueberry preserves
3 tbsp lime juice
1/2 lime zest
2 tbsp red pepper flakes
1 cup fresh blueberries
8 ounces feta cheese

Preheat oven to 400 degrees. In a blender, combine preserves, lime juice, zest, olive oil and red pepper. Whirl until smooth. Pour mixture into 1 gallon resealable bag. Add chicken wings, seal and shake to coat evenly. Refrigerate and marinate at least 30 minutes or up to 24 hours. Turn occasionally to coat. Line a large sheet pan with heavy-duty aluminium foil. Place wings in single layer on foil. Sprinkle with whole blueberries. Bake for 45 minutes. Sprinkle with feta cheese. Let stand 5 minutes, then serve.

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