Friendsgiving (aka the best holiday ever) is a time when we can get together with all of our close friends for one last celebration before the end of the semester. It’s the perfect opportunity to catch up on funny stories and vent about the pains of finals, and it gives you and your friends a chance to eat some amazing home-cooked meals. After all, room-temperature Ramen noodles and cans of Diet Coke can only sustain a human being for so long.
It used to be that Thanksgiving meals were some of the most difficult to cook, especially for college students with little to no experience in the kitchen. Thanks to the internet, however, kind foodies from around the world have shared tons of easy and delicious recipes that even the most cooking-challenged person could execute. Gone are the days that we would need a culinary degree to pull off an awesome Friendsgiving to enjoy with our favorite people.
This Friendsgiving, spare yourself the trouble of trying to follow impossibly confusing recipes and burning a giant turkey in your oven. Check out these five Friendsgiving recipes hacks that’ll make this year the best one yet and give you plenty to be thankful for.
Preheat the oven to 350 degrees F (175 degrees C).
Place one three pound chicken (giblets removed) in a roasting pan and season generously inside and out with salt and pepper.
Sprinkle inside and out with onion powder.
Place three tablespoons margarine in the chicken cavity.
Arrange dollops of the remaining margarine around the chicken’s exterior.
Cut the celery into three or four pieces, and place in the chicken cavity.
Bake uncovered one hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
Remove from heat and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Roasted Rosemary Potatoes
Simply preheat the oven to 400 degrees, cut up about a pound of your favorite kind of potatoes, place them on a baking sheet, add a pinch of salt and pepper, drizzle with olive oil and add a few sprigs of rosemary for flavor and aroma.
You’ll have the perfect side dish in only an hour!
Brussels Sprouts with Bacon
All you’ll need is three slices of chopped bacon, one tablespoon of EVOO, one chopped shallot, one and a half pounds of halved brussels sprouts and one cup of chicken broth. The rest is easy!
Brown bacon in a medium skillet over medium-high heat.
Remove bacon to a paper towel-lined plate. Add extra-virgin olive oil to the pan, 1 turn.
Add shallots to the pan and saute one to two minutes. Add Brussels sprouts and coat in oil.
Season with salt and pepper.
Cook Brussels sprouts two to three minutes to begin to soften, then add broth.
Bring broth to a bubble, cover and reduce heat to medium-low.
Cook 10 minutes, until tender.
Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Green Bean Casserole
Here’s what you’ll need to make an awesome green bean casserole, according to Campbell’s: one can condensed cream of mushroom soup , 1/2 cup milk, one teaspoon soy sauce, one dash black pepper, four cups cooked cut green beans, one and 1/3 cups of French fried onions.
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for five minutes or until the onions are golden brown.
Individual Sweet Potatoes
Here’s what you’ll need: nine sweet potatoes, about 12 ounces each, one tablespoon canola or vegetable oil, one stick (eight tablespoons) unsalted butter, cut into tablespoons, 1/3 cup pure maple syrup, preferably grade B, 3/4 teaspoon ground cinnamon, salt, cayenne pepper and three cups of mini marshmallows.
Preheat the oven to 350° and set a sheet of foil in the bottom. Rub the sweet potatoes with the oil and prick each one all over with a fork 5 or 6 times. Roast the potatoes directly on the oven rack for about an hour, until tender. Let cool slightly.
Split each sweet potato lengthwise and carefully scrape the flesh into a large saucepan. Transfer 12 of the potato skin halves to a baking sheet (discard the remaining six skin halves). Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry, about five minutes. Add the butter, maple syrup and cinnamon. Season the mixture with salt and cayenne, whisking until it is smooth and hot.
Spoon the sweet potatoes into the 12 skins. Press the mini marshmallows onto the mashed sweet potatoes. Bake the potatoes in the center of the oven for 10 to 15 minutes, until heated through. Turn on the broiler and broil for about one minute, until the mini marshmallows are toasted. Alternatively, brown the marshmallows using a kitchen blowtorch. Serve the twice-baked potatoes right away.