Jesse Grant / Getty Images; LauriPatterson
Thanksgiving usually focuses on two things: family and food. So what better way to celebrate the holiday than with some recipes from one of the most famous families in the United States? The Kardashians!
Through the years, Kourtney Kardashian, Kim Kardashian Y Khloe Kardashian They have shared their delights of Turkey Day with their fans through their applications. Whether you like the sweet or the salty, this trio of sisters will cover you with recipes that will please professional chefs and home cooks, alike.
Has your stomach started to growl? Take a look at the menu below to start cooking like a Kardashian. You will feel part of the family, even if you did not receive an invitation to this year's Kardashian-Jenner party.
Kim "Cheese" by Kim
Cooking is one of Kim's "secret talents."
"Actually I'm pretty good!" she writes through her application, that she first presented the recipe. "Food for the soul is my favorite for cooking, and mac and cheese are a classic, it's also a perfect Thanksgiving dish that everyone will love!"
Here is everything you need for pure goodness of cheese:
- 16 ounce bag of elbow macaroni.
- 1 egg
- 1/2 cup whole milk
- 1/2 box of velveeta, cut into cubes.
- 1/4 teaspoon Lawry seasoned salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1/2 cup grated cheddar cheese
- 1/2 cup grated Monterrey Jack cheese
- 15 by 10-inch Pyrex baking dish
To start, preheat the oven to 350 degrees Fahrenheit. Then, boil the noodles until they are cooked and pass them to a Pyrex baking dish.
Then, mix the egg and milk in a small bowl and mix with the noodles. Add Lawry's seasoned salt, garlic salt and pepper for a touch of flavor and stir. Then, add the Velveeta cheese and mix until mixed. Finally, sprinkle the cheddar and Monterey Jack over the top and bake for 20 minutes until it is "golden and bubbly."
Michael Tullberg / WireImage; Robynmac
Pumpkin twice baked in Khloe
As Khloe points out in the recipe through her application, "This is not your average Thanksgiving dolls dish." With confit turkey bacon, parmesan cheese and whipped cream, this indulgent treat will surely be a success.
This is what you will need:
- 1 large pumpkin (about 5 pounds) and 1 medium pumpkin (about 3 1/2 pounds)
- 2 cups heavy whipped cream, divided
- 1 1/2 cup grated Parmesan cheese, divided
- 4 strips of turkey bacon
- 4 tablespoons of sugar, divided
- 2 tablespoons finely chopped hazelnuts
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 3 tablespoons chopped chives, divided
Start cooking by preheating the oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper. Cut each pumpkin in half lengthwise and remove all its seeds. Move the pumpkin with its sides cut down to the pan. Then, use a fork to make holes in the outside of the skin and roast the pumpkin until the meat is "very soft". According to Khloe's application, this should take about 90 minutes for the big squash and about 60 minutes for the medium squash.
Then, heat a cup of cream over medium heat until it starts to boil. Lower the heat to medium-low and beat in a quarter of the cheese cup until the mixture becomes smooth. This should take about a minute. Then, move this mixture to a medium bowl and let it cool for about 45 minutes or until it becomes "very cold."
Meanwhile, cook the turkey bacon in a pan over medium heat. Make sure you flip it once in a while to make it nice and crispy. This should take between eight and 10 minutes. Transfer the goodness to a paper towel, let it cool and then cut it finely.
Then, spread three tablespoons of sugar in a thin layer in the middle of a dry pan and cook over medium heat until it melts and turns light brown. This should take about six minutes. Then, add that crispy bacon and hazelnuts until everything is well covered and the sugar is now brown brown (about another minute). Scrape this combo in the lined mold and spread it to cool. Again, chop finely.
We are almost there! Lower the oven to 375 degrees Fahrenheit. Remove the flesh of the large squash in a large bowl, but leave a half-inch border around its shell to help maintain its shape. Next, move the shells to an edge baking pan and place a few pieces of crumpled foil around them to stay upright. Then, remove the meat of the medium zucchini in the same bowl to bring the total amount to about six cups of zucchini. Discard the medium shells. Mix salt, pepper, nutmeg, your last cup of cream, one and a quarter cup of cheese and a tablespoon of sugar in the bowl with a mashed potato or spatula. Then, add 2 tablespoons of chives and double in the mixture.
Divide the filling between the large pumpkin shells and bake until hot. Depending on the application, this should take between 20 and 30 minutes.
Now is the time of the really fun part. Use an electric mixer or whisk to beat the cold cream at medium peaks. Be sure to keep it cool and cold until you are ready to use it.
Then, add your whipped cream to your delicious pumpkin and top with the bacon bits and a spoonful of scallions. You can also serve the tasty treat with additional candied bacon bits on the side.
Jesse Grant / Getty Images; VeselovaElena
Kourtney cornbread stuffing
Do you like corn bread? Then you have to try Kourtney's corn bread stuffing.
"The filling is the cornerstone of every big Thanksgiving dinner," writes the older sister through her application, which originally published the recipe. "I love making corn bread stuffing because it does not contain gluten or dairy, but you would never know it, because it's so tasty and delicious."
This recipe works with homemade corn bread or bought in the store. Get Kourtney's cornbread recipe here.
This is what you will need to do the filling:
- 8 tablespoons of vegan butter, divided
- 1 Large Vidalia or Spanish onion, minced (about 1 cup)
- 1 stock of celery, chopped, plus leaves.
- Kosher salt and freshly cracked black pepper.
- 3/4 cup of water
- 6 cups of home-made or home-made corn bread, about 1 pound
- 1/3 cup of fresh sage leaves (about 12), without stems
- 2 large eggs, shakes
Begin by preheating the oven to 375 degrees Fahrenheit. Then, melt two tablespoons of vegan butter in a large skillet over medium heat. Add the chopped onion and season with salt and pepper to taste. Cook the onions for about six or eight minutes until they turn golden brown. Then, remove the onions from the pan and place them on a small plate.
Next, make sure the heat is low and add water. Scrape the brown pieces from the bottom of the pan and let the water simmer for a few minutes to melt the flavor of the onion. Remove the pan from the heat and save it.
Pour the cornbread into a large mixing bowl and add your chopped celery. Then, melt the remaining six tablespoons of vegan butter in a separate skillet over medium heat, allowing it to bubble and acquire a beautiful golden hue. Throw the sage leaves and fry until they start to crack. This should take about 30 seconds. Pour this buttery goodness on corn bread.
According to the application, the cooks must add the cooked eggs and onions to the corn bread and sprinkle some salt and pepper to taste. Do you remember the water infused in onion that you saved? Add approximately one tablespoon at a time and fold gently. He wants the corn to be moistened evenly but not soaked, Kourtney instructs.
Finally, pour the dressing into a nine-by-11-inch baking dish and bake in the oven until the top turns golden brown and the dressing is placed in the center, which will take approximately 30 minutes.
Happy Thanksgiving Day!