Food ideas for a bunch of Americans in a foreign country on Thanksgiving?

Question by Even Then: Food ideas for a bunch of Americans in a foreign country on Thanksgiving?
I am with a group of American’s in India. We have been here for about three months and we will be leaving in a little over a month. But this Thursday we are making our own Thanksgiving dinner. Masala free! XD
So everyone is making something, well, mostly everyone. I was originally going to make some chocolate-chip cookies because I have made them before here and they were a huge success. But now I’m thinking I want to do something a little more original.
I want something American that I can still manage to make in India. I bake a lot at home so desert is probably the direction I’m going to be leaning toward. Though something like Macaroni and cheese would be fun too.
It doesn’t have to be classic Thanksgiving. Other people will handle that. I just need something fun, easy, and American. And good of course! I have to keep up my name as a good baker/chef!
People are covering the usuals… aka Apple Pie, Pumpkin Pie, Turkey, Mashed Potatoes…
And I want American food. All we’ve been having is foreign food. We want a taste of home for Thanksgiving!

Best answer:

Answer by Luv2Cook
A traditional apple pie or pumpkin pie would be appreciated. I also like the idea of chocolate chip cookies, a big favorite for anyone.

Give your answer to this question below!

  1. freexxxlk says:

    Try this site ….. sri lankan foods

  2. Sugar Pie says:

    Baked Macaroni & Cheese

    ½ cup heavy cream
    ½ cup milk
    3 Tbsp butter
    2 Tbsp flour
    1 lb. macaroni, boiled al dente, according to pkg. directions
    1½ c ups yellow cheddar cheese, shredded
    1½ cups Muenster cheese, shredded

    Heat the milk and cream together in microwave. Melt butter in large saucepan, then add all the flour stirring constantly. Let cook for 4-5 minutes, continuing to stir. Remove from heat and add warm milk and cream while whisking — if sauce is too thick, add a touch more milk. Add cheese to white sauce and stir. (Save a bit of cheese for the topping.) Stir sauce into macaroni and place in a buttered casserole dish. Place in 350° oven until slightly brown and bubbly on top — 25-30 minutes.

    New Potato Salad

    3 pounds small red potatoes
    Kosher salt
    1 cup good mayonnaise
    1/4 cup buttermilk, milk, or white wine
    2 tablespoons Dijon mustard
    2 tablespoons whole-grain mustard
    1/2 cup chopped fresh dill
    Freshly ground black pepper
    1/2 cup chopped celery
    1/2 cup chopped red onion

    Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

    Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

    When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

    –Ina Garten

    PB&J Bars

    1/2 pound (2 sticks) unsalted butter, at room temperature
    1½ cups sugar
    1 teaspoon pure vanilla extract
    2 extra-large eggs, at room temperature
    2 cups (18 oz) creamy peanut butter (recommended: Skippy)
    3 cups all-purpose flour
    1 teaspoon baking powder
    1½ teaspoons kosher salt
    1½ cups (18 oz) raspberry jam or other jam
    2/3 cup salted peanuts, coarsely chopped

    Preheat the oven to 350ºF. Grease a 9x13x2” cake pan. Line it with parchment paper, then grease and flour the pan.

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

    In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

    Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

    –Ina Garten

  3. Peter W says:

    you know that the pillgrims actually cooked and ate lobsters for the first thanksgiving not turkey. just a fun fact to think about

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