For me, Thanksgiving doesn't seem complete without enjoying some of this Cranberry Relish. This recipe is originally from my Maternal Great-Grandmother, and then was my Maternal Grandmother's, and then my Mother's. It is an excellent blend of tart and sweet. Ingredients 12 oz bag Cranberries - raw (48 oz) (Washed and Dried) 1 Orange & Very Little Zest (4 oz) (Zested and Peeled) 2 Apples (Fuji) (6 oz) (Cored, Peeled, and Diced) 1 Cup Sugar Directions Make into relish consistency using a food processor on the pulse setting. Store in the refrigerator in an airtight container. This Relish is extra tasty if it's made a couple of days before.

This is a very simple recipe that I will invariably look for later and will be grateful when I can find it quickly. Ingredients 4 cups water 6-12 large eggs Directions Add water to an 8-qt Instant Pot. Place the metal trivet into the pot. Gently add eggs on top of the trivet. Add more water if necessary so that the eggs are just covered. Select manual setting; adjust the pressure to high, and set the time for 3-7 minutes.*  When finished cooking, quick-release pressure according to manufacturer’s directions. Cool eggs in a bowl of ice water for 1 minute. Drain well and peel. Be careful as to not burn your hands or fingers on steaming hot eggs. NOTES: *3 minutes: Soft, just set whites, and runny yolks 4-5 minutes: Medium, firmer whites and jammy yolks 6 -7 minutes: Hard, firm whites and fully set yolks

For Thanksgiving, instead of a turkey, I double this recipe (my edits are in parentheses) and make two Masala Roast Chickens (For one Chicken, half the amounts). They are outstandingly delicious. There are a lot of directions included for this recipe. I've been making these for years and have learned some helpful tips and tricks along the way.  The original for this recipe is from MyFoodStory.com.  Ingredients 1 Whole Chicken  (skin-on) (2  Draper Valley Farms Whole Chickens) 2 1/2 Tbsp Kashmiri Red Chilli Powder (3 parts paprika, 1 part cayenne) (7 Tbsp paprika, 3 Tbsp cayenne) 1 1/2 Tbsp ginger paste (2 Tbsp ground ginger or 2 *frozen ginger juice ice cubes) 1 Tbsp garlic paste (2 Tbsp ground garlic or 1/2 Tbsp Garlic Powder) 1/2 Tbsp Pepper Powder (1 tsp white pepper powder or whole white peppers) 1 tsp jeera powder or cumin (1-2 tsp freshly ground cumin seeds) (optional) (1-2 tsp freshly ground coriander seeds or 3-4 tsp if not adding cumin) 2 Tbsp honey (80 g) ...

I have been trying to create a dairy-free and gluten-free version of Winger's Asphalt Pie for years. I finally figured it out, but my version is more of an ice cream bowl than a pie. 1 pint So Delicious Salted Caramel Cluster Cashewmilk Frozen Dessert 7 cookies OREO Gluten Free Chocolate Sandwich Cookies, separated and filling scraped off 3-4 drops McCormick Pure Peppermint Extract Open the container of Salted Caramel Cluster and add Peppermint extract drops. Stir as best as you can. Using an Oreo cookie half, scoop out a reasonably sized portion of the frozen dessert mixture and eat it. Continue for as long as you want, but not so long that the frozen dessert melts completely. Store the remaining frozen dessert in the freezer and any remaining Oreo cookies in an airtight container. I'm sure there are several ways to enjoy these ingredients, including making a gluten-free Oreo-based pie crust and using the combined Salted Caramel Cluster and Peppermint mixture as the frozen fil...

This original recipe was for roasted potatoes, but I switched it to mashed potatoes because I think it goes better with the Thanksgiving meal. These mashed potatoes are extra delicious and taste like samosa filling. I make a ton of food for Thanksgiving, and for this recipe, I use 1 of 3 Giant Rack Roaster Pans ( Handi-foil , Eco-Foil ). The other two are used to roast the Masala Chickens and for the stuffing respectively. Ingredients 1 Tbsp canola or olive oil 2 lbs small red or large russet potatoes, halved or quartered 1 tsp mustard seeds 1/2 tsp chili pepper seeds or flakes 2 tsp fresh ginger minced (1 *frozen ginger juice ice cube) 5 garlic cloves minced 1/2 green jalapeno seeded and minced 1 tsp salt 1 tsp ground turmeric (optional) 1/2 tsp garam masala (1 tsp) 1/2 cup fresh cilantro chopped 1/2 cup mint chopped 1 Tbsp fresh lime juice 1 Giant Rack Roaster Pan Directions Coat a large baking dish, (one that's at least 9x13 inches, I use a Giant Rack Roaster Pan) lightly with o...

The original for this recipe came from Grand Central Bakery. Ingredients 2 tsp canola or extra-virgin olive oil 2 medium red or sweet onions, peeled and finely diced (about 1 2/3 cups) 2 tsp finely minced garlic 1 tsp finely grated fresh ginger (1 *frozen ginger juice ice cube)  3-4 large apples, peeled, cored, and diced into ¼-inch cubes (about 4 cups) 1 ½ cups fresh or frozen cranberries 1 1/3 cups apple cider vinegar 1 ¼ cup packed dark brown sugar ½ cup dried currants ½ cup golden raisins 2 tsp yellow mustard seeds 1 ½ tsp ground allspice 1 tsp cayenne pepper Directions Warm the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute longer. Stir in the apples, cranberries, vinegar, sugar, currants, raisins, mustard seeds, allspice, and cayenne. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to lo...