November 27 is the day we give thanks to the things in life we’re grateful for. It’s also a day of celebration with friends and family, which tends to involve food. Provided below, we have written out a few recipes for dishes we eat on Thanksgiving. Some of these dishes originate from our cultures. Some are common and well-known, while others are peculiar. They’re dishes you would never expect that someone cooked for a Thanksgiving meal. And yet, they always manage to squeeze their way in on every Thanksgiving get together, eventually becoming traditions.
Arroz Dorado
Cook time: 25-30 minutes
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Ingredients:
-Rehash and rice
- 2 tablespoons of achiote oil
- 1 white onion
- Minced ½ green bell pepper
- 1 teaspoon of cumin
- 2 cups of long grain white rice
- 4 cups of chicken broth or water
- Salt
- Pepper
Instructions:
- Heat the achiote oil in a pot over medium heat.
- Add the chopped onion, garlic, and bell pepper
- Cook until the onion is soft and translucent, which should take about 5 minutes.
- Add the ground cumin, salt, and pepper, and stir for 30 seconds or for however long is needed.
- Add the 2 cups of rice to the pot.
- Stir the rice constantly for about 2-3 minutes, toasting it slightly and coating it in the rehash.
- Pour in the chicken broth (or water) and bring to a boil
- Once boiling, after the rice comes more to the surface and gets bigger, and water starts decreasing, that’s when you fully reduce the heat to low, and cover the pot with a tight-fitting lid
- Cook for 15-20 minutes, or until all the liquid is absorbed
- Remove from heat and let it rest covered, for 5-10 minutes
Optional step: Fluff the rice with a fork before serving
Shrimp scampi
Cook times: 10 minutes
Ingredients:
-Shrimp
- 4 tablespoons of butter
- 2 tablespoons of olive oil
- 1 shallot
- 2 tablespoons of garlic
- 1 cup of chicken broth
- 1 lemon
- Garlic powder
- Salt and pepper
- Red pepper flakes
-Pasta
- Angel hair pasta
- salt
Instructions:
- Defrost shrimp in a strainer, run it under water until they are soft
- Start to boil a pot of water
- While it boils, de-shell shrimp
- Optional step: bread crumbs
- Melt 2 tablespoons of butter in a pan
- Once melted, add bread crumbs and season with garlic powder, salt, and pepper
- Once it starts to turn dark brown, transfer your bread crumbs into a bole
- In the same pan, melt 2 tablespoons of butter and 2 tablespoons of olive oil in a pan at medium heat
- Add chopped shallot and garlic into the pan, cook until it starts to turn brown
- Add shrimp seasoning with salt and pepper
- After the shrimp is added, put your pasta into the water
- Cook shrimp for three minutes then flip
- Once flipped, add salt, pepper, lemon juice, red pepper flakes, and chicken broth
- Cook for another three minutes and add to pasta when cooked
Molotof Pudding (Cloud Cake)
Bake time: 30 minutes
Ingredients:
-Caramel Sauce
- 1 cup of sugar
- 2 tablespoons of water
-Meringue
- 8 large eggs (separate the whites from the yolk)
- 1 cup of sugar
-Optional Topping
- ½ cup sugar
- ½ cup water
- 8 pieces of egg yolks (slightly
beaten)
- ¼ cup lemon juice
- 1 teaspoon of grated lemon peel
Instructions:
- Preheat oven to 350 degrees Fahrenheit
- To make the caramel syrup, add 1 cup sugar and 2 tablespoons of water in a small pan and melt over medium low heat until it turns into liquid. Continue to cook until it turns amber brown while tilting the pan around to prevent it from burning.
- Transfer content into a bundt pan. Tilt the pan sideways and turn to cover the bottom of the pan with the sugar caramel. Set aside.
- Make meringue. In a large bowl, beat egg white at low speed until soft peaks. Add sugar in 1 tablespoon additions while beating continuously.
- Once all sugar is added, increase speed to medium and beat until stiff peaks form.
- Transfer the meringue to the bundt pan, tapping it to the counter from time to time to level it. Once the pan is filled, tap/bang it against the counter to release trapped air and to level.
- Place the bundt pan on a larger pan or dish and fill that outer pan with hot water halfway up the bundt pan.
- Bake in the preheated oven for 15 minutes. Turn off the oven and leave to cool for another 15 minutes. Take out of the oven and water bath and let it cool down for 10 minutes.
- Optional Step: Heat base of the pan on the stove to loosen any hardened caramel.
- Invert in a serving plate.
Pumpkin Pie
Cook time: 1 hour
Ingredients:
- 2 large eggs + the yolk of a third egg
- ½ cup packed of dark brown sugar
- ⅓ cup of white sugar
- ½ teaspoon of salt
- 2 teaspoons of cinnamon
- 1 teaspoon of ground ginger
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- ⅛ teaspoon of ground cardamon
- ½ teaspoon of lemon zest
- 1 15-ounce can of pumpkin puree
- 12 ounces of evaporated milk
- 1 pie crust (chilled or frozen)
Instructions:
- Preheat oven to 425 degrees Fahrenheit
- Beat the eggs in a large bowl
- Mix in the brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest
- Mix in the pumpkin puree
- Stir in the cream
- Beat together until everything is mixed well
- Pour the filling into an uncooked (chilled or frozen) pie shell
- Bake for 15 minutes
- After 15 minutes, lower temperature to 350 degrees Fahrenheit
- Bake for 45-55 minutes more
- Once ready, let the pie cool on a rack for 2 hours