Aga Lovers forum: Thanksgiving

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Nov 11, 2010 10:12 AM CST
Name: Gwen
Langley WA
What is everyone planning for Thanksgiving dinner? Or are you, like me, still thumbing through magazines and cookbooks looking for ideas?

I made some homemade pumpkin rolls the other night for a dinner party and there were enough left over that I could freeze them, so the rolls are done!
Mar 9, 2011 1:05 PM CST
Name: Lola J. Lee Beno
Just wandered in after a lengthy absence. Last year, we kept this kind of simple - turkey, sweet potatoes, string beans, and the like. My parents have very simple needs, so we didn't get too fancy. Cooked all the food that we were responsible for and took these over my parents' home.

One of those days, we will get an Aga installed . . . till then, I can just keep on dreaming and hoping that we finally win that multi-million lottery!
Mar 23, 2011 9:10 PM CST
Name: Gwen
Langley WA
Think of it as compared to a car. People spend so much on cars that don't last. An Aga is less than a car and lasts forever and then some!

We ended up going to friends' for Thanksgiving because my oldest son and gf couldn't make it. There were a lot of families there and everyone brought stuff. It was fun. There were 2 turkeys as well as a turducken. I've had those before and after having it a second time, I'm not a fan. Just give me plain old turkey!

I just made an excellent pasta dish I got on the Cooks Online forum. Here's the recipe: (It would be just great without the chicken, for anyone who's a vegetarian.)

Chicken Tenders Over Pasta with Creamy Slow-Roasted Tomato Sage Sauce

1 1/2 pounds chicken tenders
1 TBLS olive oil
1 TBLS butter
1/2 tsp salt
1/4 tsp black pepper

Creamy Slow-Roasted Tomato Sauce:
1 TBLS olive oil
1 medium onion, diced
2 ounces prosciutto, chopped
1 bag (16 oz) frozen peas, thawed
3/4 cup heavy cream
2 tsps chopped fresh sage
1 box (16 oz) spaghetti
1/2 tsp black pepper
1/2 cup freshly grated Parmesan cheese
2 TBLS chopped fresh Italian parsley

Slow-Roasted Tomatoes:
6 Italian plum tomatoes
1/4 tsp salt
1/4 tsp black pepper

Preheat oven to 250 F. Make slow-roasted tomatoes by slicing tomatoes in half lengthwise. Place cut side up on baking sheet; sprinkle with salt and pepper. Place in oven and roast for 2 1/2 to 3 hours. (Tomatoes may be made ahead and stored in refrigerator for up to three days.)

In large skillet, melt olive oil and butter over medium high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté, turning, until browned, about 3 minutes per side. Remove chicken from pan, cover and reserve.

To same skillet used to cook chicken, add one tablespoon olive oil. Add diced onion and sauté over low heat until soft, about 10 minutes. Add prosciutto and saute for 30 seconds. Add slow-roasted tomatoes and break up with back of wooden spoon. Heat through for 30 seconds. Add cream; remove sauce from heat.

Cook pasta according to package directions. When pasta is almost done, reheat sauce over low heat. Add peas and sage to sauce; stir to heat well. When pasta is cooked, drain but do not rinse. Add pasta to sauce in skillet and toss well to combine. Add cheese and parsley; toss again. Place on serving platter and top with chicken. Serves 6.

Nutritional Information, Per Serving:
710 calories; 25 g fat; 11 g saturated fat; 75 g carbohydrate; 8 g fiber; 8 g sugars; 44 g protein

From The National Chicken Council"s Eat Chicken

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