The first 50 suggestions come from the New York Times

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

Wahoo, here is the second 50 suggestions.

Ingredients

• 1 (8 ounce) package egg noodles
• 1 (16 ounce) package frozen broccoli florets, thawed
• 1/4 cup (1/2 stick) butter, melted
• 1 (8 ounce) package shredded cheddar cheese
• 1 (10 ounce) can cream of chicken soup
• 1 cup half-and-half cream
• 1/4 teaspoon ground mustard
• 3 cups cooked, cubed chicken breasts
• 2/3 cup slivered almonds, toasted

Directions

1. Preheat over to 350 degrees
2. Cook noodles according to package directions and drain.  Cut stems off broccoli and discard.  Combine noodles and broccoli in large bowl.
3. Add butter and cheese until cheese melts.  Stir in chicken soup, half-and-half cream, mustard, chicken and about 1/2 teaspoon each of salt and pepper.  Spoon into sprayed 2 1/2 quart baking dish.
4. Cover and bake for about 40 minutes.  Remove from oven, sprinkles with slivered ovens.

Serves 8.

Serious Eats has re-created the famous New York City Shake Shack Burger recipe

There's nothing special about the burger—regular squishy bun, a 1/4-pound patty of griddled meat, lettuce, tomato, and sauce—but like all good burger experiences, the sandwich is far more than a sum of its parts. To recreate the experience at home, I had to eat it, dissect it, deconstruct it, research it, eat it some more, rebuild it, break it down again, reconfigure it, taste it, eat it one more time, and finally reconstruct it again. Here are the results of my labor, from the ground up.

I am so trying this up at the cabin this summer.

Ingredients

• 12 slices dark rye bread
• 6 slices Swiss cheese
• 12 thin deli slices corned beef
• 4 cups deli coleslaw drained

On 6 slices of rye bread, layer cheese, 2 slices corned beef and lots of coleslaw.  Top with remaining bread slices.  Serves 6.

Ingredients

• 1 (12 ounce) loaf French Bread
• 1/2 cup creamy Dijon-style mustard
• 3/4 pound sliced deli roast beef
• 8 slices American cheese

Directions

1. Preheat over to 325 degrees Fahrenheit
2. Split French bread and spread mustard on bottom slice.  Line slices of beef over mustard and cheese slices over beef.  Add top loaf.
3. Cut loaf in quarters and place on baking sheet.  Heat for about 5 minutes or until cheese just partially melts.  Serves 4.

Ingredients

• 2 (10 ounce) packages romaine lettuce
• 2 1/2 – 3 cups cooked, sliced, turkey
• 1 (8 ounces) jar baby corn, quartered
• 2 tomatoes, chopped
• 1 (8 ounces) package shredded colby cheese)

Directions

1. Combine romaine lettuce, turkey, baby corn, tomatoes and cheese in large salad bowl.

Dressing

1. 2/3 cup mayonnaise
2. 2/3 cup salsa
3. 1/4 cup cider vinegar
4. 2 tablespoons sugar

• Combine all dressing ingredients in bowl and mix well.
• When ready to serve, sprinkle a little salt and pepper, pour dressing over salad and toss to coat well.  Serves 8.

Ingredients

• 1 banana cut into 1 inch slices
• 1 mango, pealed, cubed
• 1 1/2 cups of pineapple or orange juice, chilled
• 1 (8 ounce) container vanilla yogurt

Directions

1. Process banana slices, mango, juice, and yogurt into blender until smooth.  Scrape sides of blender and mix.  Serve immediately.

Ingredients

• 3 eggs, beaten
• 1 (8 ounce) carton sour cream
• 1 (6 ounce) can crabmeat, rinsed, drained, flaked
• 1/2 cup shredded Swiss cheese
• 1 (9 inch) piecrust

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Combine eggs and sour cream in bowl.  Blend in crabmeat and cheese and add a little garlic salt and pepper.
3. Pour into piecrust
4. Bake for 35 minutes.  Serves 6.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.  Also over at our cabin blog, there are some great ideas for Thanksgiving at the lake.  Happy Thanksgiving everyone!

Ingredients

• 5 slices bacon
• 1/2 cup slivered almonds
• 1 (16 ounce) package frozen cut green beans
• 1/4 cup butter

Directions

1. Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
2. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Ingredients

• 5 pounds red potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup butter
• salt and pepper to taste

Directions

1. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

Ingredients

• 1 (12 pound) whole turkey
• 3/4 cup olive oil
• 2 tablespoons garlic powder
• 2 teaspoons dried basil
• 1 teaspoon ground sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups water

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Ingredients

• 30 slices white bread, lightly toasted
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 eggs, lightly beaten
• 2 cups chicken broth
• 2 teaspoons rubbed sage
• 1 teaspoon garlic powder
• salt and pepper to taste

Directions

1. Allow the toasted bread to sit approximately 24 hours, until hard.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird."

• 5 cups turkey stock
• 1/4 cup all-purpose flour
• 1 cup water
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon celery salt

Directions

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

• 1 large turnip, peeled and diced
• 2 tablespoons white sugar
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste

1. Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
2. Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
3. Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Ingredients

• 2 pounds orange turnip
• 3 tablespoons butter
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash garlic powder 1/2 pound bacon - cooked and crumbled
• 2 tablespoons rendered bacon fat

Directions:

1. Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
2. In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
3. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon.
4. Stir and heat to the desired temperature before serving.