HR4NT Thanksgiving Recipes

We are rapidly approaching that time of year where we cook and eat wayyyy too much.  So this year, I thought I would try something a bit different and share with you some of my recipes from when I was a chef years ago,  These are relatively easy to make and you will see nothing but smiles when your guests have a taste and think you are a culinary genius.  So I hope you enjoy these recipes.

HR4NT Signature Tomato Basil Soup

• 2 medium-size onions, diced
• 2 garlic cloves, chopped
• 2 tablespoons butter
• 3 Russet potatoes, peeled and diced
• 2 celery stalks, diced
• 1/4 cup chopped parsley
• 10-15 FRESH basil leaves chopped
• 2 1/2 cups chicken broth
• 5 Roma tomatoes chopped
• 2 1/2 cups half and half
• Salt and pepper to taste
• 1- 8 oz. can of tomato sauce

Brown onions and garlic in melted butter for 3 to 4 minutes. 
Mix in potato and celery dices, chopped parsley and basil.
Pour in chicken broth and tomatoes; simmer for 20 to 25 minutes, until vegetables are tender.
Pour in milk; reheat without boiling.
Salt and pepper, to taste.
Puree into a blender.
Serve with a pinch of parmesan reggiano shredded cheese.


Orange You Glad It's Thanksgiving Soup

▪ 1 Tbsp Olive Oil
▪ 1 Tbsp unsalted butter
▪ 1 medium onion, finely chopped
▪ 4 carrots, finely chopped-or shredded
▪ ½ cup pulpy orange juice
▪ 2 boxes frozen butternut-squash puree
▪ 2-3 cups chicken stock
▪ Grated nutmeg as needed/to taste
▪ 1 Tbsp fresh thyme, chopped
▪ 1 Tbsp orange zest
▪ Salt and Pepper as needed/to taste

➢ In a soup pot over medium-high heat add 1 Tbsp Olive Oil and 1 Tbsp butter. When butter is melted add onions, carrots and thyme, a little salt and pepper to taste, then sauté until they are soft and fragrant and the onions are fully cooked. Deglaze the pan with the orange juice and simmer for 1 – 2 minutes, scraping the bottom of the pan to get all fond off the pot.
➢ Transfer mixture to blender/food processor – or utilize a hand blender (boat-motor) to puree veggies. When veggies are smooth return pan to heat, add the frozen butternut-squash and the chicken stock stirring to blend. Adjust seasonings as needed and include the grated nutmeg. Simmer for a few minutes to allow all the flavors the marry.
Serve hot or chilled, garnish with orange zest.

HR4NT's REAL Cranberry Sauce

My wife has always hated cranberry sauce, until I made this recipe for her. Now she licks the bowl clean! This is an EASY recipe that can be prepared in 45 minutes or less. Can be prepared any number of days in advance that you can keep it untouched in the ‘fridge!

o 12-ounce bag of cranberries, picked over and cleaned
o ½ cup honey
o 2 – 3 Tbsp firmly packed brown sugar, or to taste
o 2 cinnamon sticks, at least 3” long
o 6 whole cloves
o 1/4 tsp freshly grated nutmeg, or to taste
o ¾ cup ginger ale

➢ In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened. Remove the cinnamon sticks and place them in the bowl you will be storing the cranberry sauce in.

➢ Transfer the sauce to blender and puree the mixture and then strain into the bowl removing all the pulp. The sauce may be made 2 days in advance and kept covered and chilled. Serve the sauce at room temperature.
Makes about 2 1/4 cups.

Mixed Green Salad with Sherry Vinaigrette

For Salad
▪ Mixed Greens
▪ Bell Pepper (red or yellow)
▪ Cherry or Grape Tomatoes
▪ Parmesan Cheese

Sugared Pecans
o 1 cup+ Pecan pieces
o Granulated Sugar
o Canola Oil

Sherry Vinaigrette
 3/8 cup Sherry Wine Vinegar
 3/4 Shallots (rough chopped)
 1+ Garlic clove
 2/3 tsp Dijon Mustard
 2 ¾ tsp Honey
 2/3 tsp Sugar
 ¾ cup Extra Virgin Olive Oil (not light flavor)
 Salt & Pepper to taste

Pecans: Toss the pecans with the oil and sugar until thoroughly coated. Bake at 350⁰ until pecans are lightly browned and the sugar has dissolved.

Vinaigrette: Combine all ingredients in a blender except for the olive oil and blend on high until dressing reaches the correct viscosity. While blending, slowwwwwllllyyy add the olive oil until mixed.  Do not over mix.  Refrigerate until chilled.  **If you have many guests, double the recipe for the dressing.

Salad: Julienne the Bell Pepper(s), slice Cucumbers, rip any over-large Lettuces. Toss all salad parts to mix, Cheese and Pecans provided for personal preference.
Please note; these measurements are dependent on the amount of salad dressing desired.

HR4NT Signature Cheesecake



1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine


  1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
  2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
  3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan about ¼ inch up the side.


1 1/2 lbs cream cheese (3 – 8oz Packages)
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice


Cheesecake Directions:

  1. All the filling ingredients should be at room temperature.
  2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
  3. Add the sugar a little at a time and continue beating until creamy.
  4. Add one egg at a time and beat after each egg.
  5. Add flour, vanilla and lemon juice, mix well.
  6. Add the sour cream and beat well.
  7. Pour cream cheese mixture into the spring form pan and wrap the outside of the spring form with foil to prevent leaking water from the next step. Place in a roasting pan…carefully

Fill a roasting pan about half way up the side of the spring form pan with hot water

  1. Place in the middle of a 325 degree F preheated oven for one hour and 15 minutes.
  2. When time is up turn oven off, prop open oven door and leave in oven for one hour.
  3. Remove from oven and let cool then refrigerate for 24 hours.
  4. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

**Remove once cooled and cover with foil and refrigerate until chilled.