Thanksgiving Recipes a la Statements2000
Our multi-talented staff here at Statements2000 wanted to share our favorite Thanksgiving recipes with our amazing customers! We have something for nearly every type of diet and taste palate.
Here are the top Thanksgiving Recipes from Statements2000 employees.
We hope you enjoy our recipes! Feel free to leave a comment with your favorite Thanksgiving recipes - that is, if you are willing to share your secret recipe!
Adam’s Lime Cumin Hummus
3 cans garbanzo beans
Juice of 3-4 limes
1/3 to 1/2 jar of tahini (depending on desired texture)
1 package of cilantro, chopped
4 or 5 green onions, chopped
3 garlic cloves, diced
1/3 cup to 1/2 cup of olive oil (depending on desired texture)
3 tablespoons of cumin powder
1 teaspoon of chili powder (depending on how spicy you want it)
1 teaspoon of garlic powder
Combine all ingredients in a blender and blend until smooth. Add more olive oil/tahini as needed to reach your desired consistency.
Sometimes I put a lot of kalamata olives in it which ends up being a cool hummus/tapenade.
[Vegan and gluten-free-friendly]
Jenny’s Stuffed Mushrooms
4 tablespoons extra virgin olive oil
½ cup panko bread crumbs
2 tablespoons of melted butter
2 pints medium white mushrooms, washed and dried
1 ½ tablespoons lemon juice
1/3 cup Italian parsley, chopped
¼ cup fresh sage, chopped
Salt and pepper to taste
Pre-heat oven to 350 degrees and lightly grease a baking sheet. Combine bread crumbs with melted butter and set aside.
Remove the stems from the mushrooms and finely chop. Sautee the stems with lemon juice and 2 tablespoons olive oil until soft. Place mushroom caps with the hole facing up on baking sheet and grease with remaining olive oil. Bake mushroom caps for 10 minutes and remove.
Now combine your breadcrumb mixture with the cooked stems, parsley, sage, and salt and pepper. Divide the mixture evenly into the mushroom caps. Return baking tray to oven and bake for 20 minutes, finishing under the broiler for 1 minute until browned.
Megan’s Cornbread Casserole
2 boxes of Jiffy corn muffin mix
2 cans of cream corn
2 sticks of salted butter
16oz of sour cream
Pre-heat oven to 350 degrees and lightly grease a 9” x 13” casserole dish. Combine all ingredients in a large bowl until completely blended. Pour cornbread mixture into casserole dish and spread out evenly. Bake for 30 minutes or until top is golden brown.
Kami’s Cranberry Sauce
1 12 oz. bag of fresh cranberries
1 cup orange juice
½ cup brown sugar
1 cup crushed pineapple, drained
1/2 tsp. vanilla
2 tsp. orange zest
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop, about 10 minutes. Remove from the heat and stir in the pineapple, vanilla, and orange zest. Transfer to bowl to cool. This sauce can be made a few days ahead of time and stored in the refrigerator until serving time.
Mary’s Spinach Casserole
6 boxes of frozen spinach
8oz cream cheese
3/4 cup breadcrumbs
6 tablespoons butter
1 teaspoon sage (to taste)
Salt and pepper to taste
Preheat oven to 350 degrees. Heat spinach until hot and fully thawed and drain out excess water. Mix with cream cheese and 4 tablespoons of butter until fully blended. Transfer spinach mixture into a 2 quart baking dish. Melt remaining 2 tablespoons of butter and mix with breadcrumbs. Sprinkle breadcrumb mixture on top of spinach mixture. Bake for 25 minutes until bubbly and golden brown on top.
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