Heirloom Meals: Savoring Yesterday's Traditions Today

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For: Heirloom Meals thanksgiving recipes

  • Loring Barnes' Acorn Squash Stuffed with Cranberries recipes

    Ingredients: 2 acorn squashes, halved lengthwise and seeded, bottom sliced so it isn’t “tippy” 3 T butter 3 T brown sugar 3 T orange marmalade 3/4 cup cranberries, chopped...
  • Cooper Boone's Turkey recipes

    Hazel’s Herb Bacon Turkey Ingredients:

 10 slices of raw bacon
 ½ cup unsalted butter
 2 sprigs of thyme
 2 sprigs of rosemary 
2 sprigs of sage
 1 tablespoon garlic powder
 Cracked...
  • Ellie Markovitch's “Paeo de Queijo” - Cheese Bread recipes

    Ingredients: 1 cup of sour cream
 1 cup of finely grated parmesan cheese
 1 cup plus 2 Tbsp of Yuca flour Instructions: Preheat the oven to 350 degrees. Make small balls by rolling...
  • Chadwick Boyd's Chipotle Pumpkin Pie with Candied Ginger Double Crust recipes

    Crust Ingredients: 2 1/2 cups flour 1 tsp salt
 2 T sugar 1½  sticks unsalted butter (cold and cut into small cubes) 
½ cup shortening
 6-8 T ice water
 1/3 cup chopped candied...
  • Heirloom Meals' Thanksgiving Menu recipes

    The Show featured the following dishes on the menu: First Course: Manicotti Main Course: Acorn Squash Stuffed with Cranberries Brazilian Cheese Bread Cooper Boone's Turkey Cooper...
  • Heirloom Meals Cookbook; RECIPES and STORIES needed! blog

    Heirloom Meals is looking for people who would like their family recipes and stories to be included in the Thanksgiving section of the potential Heirloom Meals’ Holiday cookbook.  This is a great...
  • Paul Finnerty's Cranberry Pie recipes

    Ingredients: ½ Cup Water or Apple Cider ½ Cup Raisins 2 Tablespoons Flour 1 Cup Sugar ¼ Teaspoon Salt 1½ Cups Cranberries 1 Tablespoon Butter Instructions: Preheat Oven to 450...
  • Tradition with a Twist By Annie Selke blog

    This year has been about transition for me, as you may have noticed if you follow my blog, Fresh American. I’ve been renovating and moving into the house that belonged to my late mother, and now I’m...