Offers easy-to-follow instructions for making a complete Thanksgiving dinner, including recipes for salads, soups, the main course, dressings, stuffings, breads, vegetables, relishes, potatoes, and desserts.5 lb (2.5 kg) orange-fleshed yams such as Garnet (about 6 large) a#39;/4 cup (2 oz/60 g) unsalted butter, cut into small pieces, plus ... (3 oz/90 g) miniature marshmallows (optional) 1/2 cup (4 fl oz/125 ml) fresh orange juice CANDIED YAMS Preheat the oven to 400AdF (200AdC). ... Make-Ahead Tip: The yams should be baked a day or so in advance to allow them to cool and firm up before assembling the dish.
|Title||:||Williams-Sonoma Collection: Thanksgiving|
|Author||:||Michael McLaughlin, Chuck Williams, Noel Barnhurst|
|Publisher||:||Simon and Schuster - 2001-11-01|