Ask your food questions here!

[JJ Lady]

Go ahead...ask away and we will all do our best to answer.

Also if you have any wonderful recipes that you would like to post do so here!

"Allez Cuisine!!" :)

Oh and please try to keep this on topic! :heart:

[CletusJones]

find me a good recipe for cream of chicken dumpling soup please.

[Desslock]

find me a good recipe for cream of chicken dumpling soup please.


I have pleny of cream for you. :drool:

[JJ Lady]

Long version

Chicken Dumpling Soup
1 3 to 3 1/2 lb. chicken
1 onion cut in half
2 celery ribs cut in 3 inch pieces
2 carrots cut in 3 inch pieces

Put the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat.

Prepare:
2 celery ribs diced
3 carrots diced
1 C. chopped onion
Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Mix up dumplings.

Dumplings:
2 C. flour
1/2 t. salt
1/2 t. baking soda
2 eggs
2 T. sour cream
2 T. butter
Add butter, eggs, sour cream and salt. Mix well. Add flour and baking soda. If needed add milk to make dough the consistency of mashed potatoes. Do not overmix or dumplings will be tough.

When vegetables are cooked in broth, bring to a boil and add dumplings. Use a teaspoon, they should be quite small. Add all the dumpling mix and cook another 15 minutes.

Thicken soup with a roux:
4 T. flour
6 T. water
Cook 5 more minutes. Season with salt and pepper.

[Desslock]

Long version


Thicken soup with a roux:
4 T. flour
6 T. water
Cook 5 more minutes. Season with salt and pepper.

Be careful with that roux. They burn easily.

[JJ Lady]

Short Version:

And this one is actually my own

1 Can on chicken stock
1 can of cream of muchroom soup
1 half onion
1/2 cup diced carrots
1/2 cup diced celery
1 clove of garlic (if desired)
Bisquick dumplings
Salt & Pepper to taste

In a medium sauce pot saute onion, carrots, & celery with a little olive oil. when softened add the chicken stock and cream of mushroom soup. bring to slight boil. Prepare dumplings per bisquick directions (you can flavor to taste with salt, pepper and a little sour cream if desired). Drop by teaspoon full into soup mixture and cook per Bisquick directions.

This will make a more bread like dumpling. If you prefer the noodley (yes I consdier that a word) dumpling, you can buy frozen ones in most supermarkets.

[JJ Lady]

Be careful with that roux. They burn easily.
Yes, you can use a slurry too of either flour and water or cornstarch and water. But be sure you cook it long enough after you add it or else everything will taste like raw flour.

[BigDov]

BigDov's version of lazy man's chili (con carne for you Texan snobs lol)

4 to 5 lbs of whatever type of meat you like; I usually choose beef
1 large white onion diced
1 head of garlic
as many peppers as you like depending on personal preference

Here's the lazy parts:
14 to 16 cans of beans- the bigger the variety the better. I've made chili lots of times, and I just got tired of waiting for beans to boil, be done, whatever. Canned is way easier. Just make sure to wash and rinse at least twice.
1 small can of tomato paste
6 or 7 good-sized tomato's or 5 cans of tomato sauce.

Dice the beef and start to simmer it.
Next comes the onions, garlic and peppers.
Let all of those ingredients cook together for a while.
EDIT- about 3 to 4 tablespoons of cumin is good too.

Start adding everything else........

Since the beans are already cooked, you can eat this when it's hot, or you can cook it for a few hours. Either way, it's easy and yummy.

[Nyx]

Yay!!! :D

This isn't a question, but I have GOT to get this in. I didn't think I had the recipe here, but I do. It's quick, easy, and my kids love it.
_______________________
No Bake Cookies

2 cups sugar
1 stick margarine
1/2 cup cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups quick oatmeal

Combine first 5 ingredients and boil for 1 minute or so. The longer you boil this the faster the cookies will set up, and the harder they will be. Remove from stove and stir in the peanut butter and vanilla, then the oatmeal. I throw in a handful or so of chocolate chips, I don’t measure, just toss them in. Drop on waxed paper by teaspoon, but you have to work FAST or it will get hard in the pan. Let them set for a few minutes, until they are firm enough to pick up and eat.

If you have kids around you’ll be lucky if there are any left for the next day. I use chunky peanut butter. You can also make them without the cocoa if you want peanut butter no-bakes.

[JJ Lady]

OMG my friend at work makes those! They rock! :)

[BigDov]

Here's another quick and easy one (shared this with Pandora) for cobbler

Decide on your fruit, and if it's fresh I'll get to that in a minute. Canned in this instance is easier and lazier, and that's kinda the point on this one.

2 white cake mixes
2 10 or 12oz cans of ****** if there's tons of juice, drain one can.
1 cube of butter

Put the fruit in a deep, rectangular cooking pan, kinda like a lasagna pan
Put the white cake mixes on top of that- don't worry about clumps or anything, just put it on.
Melt the butter and pour it on the cake mix- this is going to brown the crust.

There ya go- put it in the oven and cook for about 35-45 minutes at 350. Watch the crust and basically however brown you do or don't want it, that's when it's done. Let it sit for at least 20 minutes before you eat it.

FRESH FRUIT version.

I used this with blackberries this summer, and it took at least 5 or 6 cups of berries- with the fresh fruit, you're going to get a lot of juice depending on what you use, so best put your pan on a cookie sheet to catch all the goop. That's pretty much the only difference. Also depending on the depth of the pan, you could use more or less than 5-6 cups of whatever, but that seemed to work pretty good.

[JJ Lady]

Sounds Awesome. I wonder if I can convice Pandora to make it for me :)

[BigDov]

Sounds Awesome. I wonder if I can convice Pandora to make it for me :)


I sure hope so- it's cheap, fast and super easy.

[Nyx]

Here's another quick and easy one (shared this with Pandora) for cobbler
---



My type of recipe, quick, easy, and good! :D Wish I had more time to cook, then the *quick* component wouldn't be as important.

I'll have to look for my recipe for Death by Chocolate cake when I get home.

[BigDov]

My type of recipe, quick, easy, and good! :D Wish I had more time to cook, then the *quick* component wouldn't be as important.

I'll have to look for my recipe for Death by Chocolate cake when I get home.


It's only about an hour from ingredient to finished product...... your kids could make it :)

Chocolate :drool:

[Nyx]

It's only about an hour from ingredient to finished product...... your kids could make it :)

Chocolate :drool:

My 9 y/o son would like that. He made deviled eggs recently, with the only help needed being with hard cooking the eggs to start with. He cut the eggs, mixed the ingredients, and fixed them pretty much by himself. He drew the line at sprinkling paprika over them like a lot of people seem to do, because he doesn't much like paprika. I couldn't blame him for that :fly:

[JJ Lady]

When I get home I'm going to post a recipe for Carrot Souffle. Its not too hard and it is awesome for Thanksgiving!

[theacoustician]

Is this a paid sticky?

[JJ Lady]

Is this a paid sticky?

Yes. BigDov paid for it.

[theacoustician]

Yes. BigDov paid for it.
Very Good. Carry on.

[JJ Lady]

Very Good. Carry on.


You can't come in here and not post something good! I want a recipe out of you!! Come on! :)

[theacoustician]

You can't come in here and not post something good! I want a recipe out of you!! Come on! :)
Don't have much at work. They're all at home. But I did post a recipe for Krispy Kreme Bread Pudding in the KK thread.

[JJ Lady]

Don't have much at work. They're all at home. But I did post a recipe for Krispy Kreme Bread Pudding in the KK thread.


Thats right. And that in itself rocks! :)

Think I can pursuade you to post your steak marinade? :hi2u:

[Pandora]

I want a receipe for Pocky, preferably Gberry if possible. Pleeeezzzzz!! :D

[Pandora]

Sounds Awesome. I wonder if I can convice Pandora to make it for me :)

How much loven would I get?? And by loving I mean Pocky of course.... :fly:

[Pandora]

Very Good. Carry on.

Aye aye Capn'! :fly:



:heart:

[BigDov]

WHAT IS POCKY!!!?? :mad:

[Pandora]

WHAT IS POCKY!!!?? :mad:


OMG! Did you miss my Pocky love thread??

http://www.uselessforums.com/showthread.php?t=568

[Pandora]

I want a receipe for Pocky, preferably Gberry if possible. Pleeeezzzzz!! :D


I'm still waiting for my receipt!!! I neeeeeed it! I'm going through withdrawl!! :opens new box:

[JJ Lady]

I'm still waiting for my receipt!!! I neeeeeed it! I'm going through withdrawl!! :opens new box:

Start computer
open web browser
go to http://www.jafopo.com/
click on desired flavor of Pocky
Order and buy it your damn self! ;)

:fly: :heart:

[JPatrick]

hay i liek food

[JJ Lady]

As Promised...the BEST carrot souffle EVER!

1 and 1/2 lbs carrots (Iprefer the baby ones, already peeled)
1/2 cup butter
3 large eggs
1/4 cup flour
1/2 TBS Baking Powder
1 and 1/2 cups sugar (regular granulated sugar)
1/2 to 1 tsp Cinnamon

Preheat oven to 350 degrees F
Boil carrots until soft (fork tender). Puree carrots (blender or food processor and mis in remaining ingredients. be sure to mix in eggs while blender is running to avoid curdling. place in a cassarole dish or souffle pan. A round deep ceremic dish will work. Bake for 1hr 10mins or until middle is set.
:drool:

[fly]

Stolen from a friend.

OK, I'm going to do something I said I would never do. I'm going to share one of my own secret recipes with everyone. I have two that are very special; one I will never give up. Here goes...

We'll do a serving for two and if you want more people it's real easy to add proportions...

- 2 good sized boneless, skinless chicken breasts
- 1 package of cheese/meat Tortellini (You can find this in the cheese cooler isle. I think DiGiorno makes it, but use whatever you like.)
- McCormick's Grill Mates® Roasted Garlic Montreal Chicken Seasoning (Secret ingredient #1)
- Grape seed oil (VERY hard to find in a normal grocery store. I think it's seasonal or something, but it's secret ingredient #2 and is GREAT for cooking almost anything. Even steaks, but I'll share that one later. Oh and grape seed is one of the best antioxidants for the body)
- Black and red pepper (Buy it as a blend)
- Pinch of Italian Seasoning (Buy it as a blend)
- 1 jar of alfredo sauce
- Veggie of choice or rice

Trim the chicken well. Cut off all fat and grisle. Then cut into bite sized pieces (be creative with your cuts) or leave whole. Put chicken into a bowl with some of the grape seed oil. Use just enough to cover the chicken then use plenty of secret ingredient #1. Pepper to taste and just a pinch of the italian seasoning. This stuff is powerfull so you don't want to over do it. Next, heat up a skillet with about a tablespoon or so of the oil. Once this is hot add chicken. Cook on a med heat until chicken is mostly cooked then turn heat up to sear the outside for a little bit of crisp. DO NOT OVERCOOK. Follow the directions on the tortellini and heat up the alfredo in a sauce pan. Do whatever you want for the last side dish.

Once all is done, mix pasta and sauce in pan then dish out to plate. Place chicken on top of the bed of pasta and do whatever you want for the last side dish. Salad and garlic bread are highly recommended along with a nice white wine. I prefer a Zin. ENJOY!

[Enemy]

Since you crazy people don't do this I'll tell you how to make and eat beans on toast:

Make two peices of toast, put half a tin of baked beans in the microwave. Pour beans on toast, eat toast with beans on, if there's too many beans pull a few off with your fork. Repeat until your plate it clear.

Try it. You'll like it.

[CletusJones]

Since you crazy people don't do this I'll tell you how to make and eat beans on toast:

Make two peices of toast, put half a tin of baked beans in the microwave. Pour beans on toast, eat toast with beans on, if there's too many beans pull a few off with your fork. Repeat until your plate it clear.

Try it. You'll like it.
that's probably one of the grossest things i've ever heard.

[Enemy]

that's probably one of the grossest things i've ever heard.

Try it, British people eat it all the time. :o

[JPatrick]

Since you crazy people don't do this I'll tell you how to make and eat beans on toast:

Make two peices of toast, put half a tin of baked beans in the microwave. Pour beans on toast, eat toast with beans on, if there's too many beans pull a few off with your fork. Repeat until your plate it clear.

Try it. You'll like it.



We call that shit on a shingle

[Enemy]

We call that shit on a shingle

Can me simple but we just stick with beans on toast.

[fly]

Can me simple but we just stick with beans on toast.

:lol:

[I.C.Water]

We call that shit on a shingle

i thought that was beef and gravy on toast

[JPatrick]

i thought that was beef and gravy on toast

Its any sloppy stuff you put on toast

[I.C.Water]

Its any sloppy stuff you put on toast

so if i put you on toast.........

[fly]

so if i put you on toast.........

def shit on a shingle.

edit: I just took the obvious joke, making it not as funny. Sorry about that.

[ieholly]

so i forgot chicken broth so i am using ramen noodle packets in my tomato basil soup. think it will turn out ok?

[JJ Lady]

so i forgot chicken broth so i am using ramen noodle packets in my tomato basil soup. think it will turn out ok?

I may be a little salty. here is a trick. If you broth is too salty put in a while peeled potatoe. It will pull some of the salt out.

[ieholly]

I may be a little salty. here is a trick. If you broth is too salty put in a while peeled potatoe. It will pull some of the salt out.

that is an excellent idea! it turned out ok anyway, but i have a hard time getting the texture to match that of a restaurant. it tastes good but is to chunky. i think i need to puree it or something.

[JJ Lady]

that is an excellent idea! it turned out ok anyway, but i have a hard time getting the texture to match that of a restaurant. it tastes good but is to chunky. i think i need to puree it or something.

Probably. I don't know what your recipe entails, but a lot of places will add a bit of heavy cream to the soup.

[Pandora]

Try it, British people eat it all the time. :o

Is that supposed to make it sound more appitizing?? :fly:

[mikey]

give me recipes for sword fish and a recommendation for sides

[Enemy]

Is that supposed to make it sound more appitizing?? :fly:

:lol:

Gotta be better than a McDonalds :P

[BigDov]

give me recipes for sword fish and a recommendation for sides


I'd grill it.....

Then have some grilled veggies- zucchini, onions, asparagus spears, peppers- as one side. Lots of garlic butter for that.

Mango salsa would be good on the fish too.....

Maybe some sort of fancy bread to go with it?

I've never really done anything with swordfish yet :(

[Enemy]

I'd grill it.....

Then have some grilled veggies- zucchini, onions, asparagus spears, peppers- as one side. Lots of garlic butter for that.

Mango salsa would be good on the fish too.....

Maybe some sort of fancy bread to go with it?

I've never really done anything with swordfish yet :(

You sound like quite the chef. You'll have to cook for me sometime :drool:

[BigDov]

You sound like quite the chef. You'll have to cook for me sometime :drool:


I'm definitely not afraid of the kitchen, or trying anything new. So yeah, next time you're state-side, be sure to look me up ;)

:heart:

[mikey]

I'd grill it.....

Then have some grilled veggies- zucchini, onions, asparagus spears, peppers- as one side. Lots of garlic butter for that.

Mango salsa would be good on the fish too.....

Maybe some sort of fancy bread to go with it?

I've never really done anything with swordfish yet :(


what shall i marinate the fishy with

[BigDov]

what shall i marinate the fishy with


I'm not much into marinating fish for some reason. Just a little salt and pepper and I'm done.......

I'd think that almost anything would be good. Since it's fish though, I'd lean toward a teriyaki or something kind of citrusey(sp?).

[mikey]

I'm not much into marinating fish for some reason. Just a little salt and pepper and I'm done.......

I'd think that almost anything would be good. Since it's fish though, I'd lean toward a teriyaki or something kind of citrusey(sp?).



i was thinking a lemon and lime squeezed, kosher salt and fresh ground pepper.

[BigDov]

i was thinking a lemon and lime squeezed, kosher salt and fresh ground pepper.


That always works too. In my opinion, when you're doing something with fish, the simpler the better.

[JJ Lady]

That always works too. In my opinion, when you're doing something with fish, the simpler the better.


You guys are good :)

[BigDov]

You guys are good :)


Well hello there!!

I'm going to write down my yummy salsa recipe tonight and post it up ;)

[JJ Lady]

Well hello there!!

I'm going to write down my yummy salsa recipe tonight and post it up ;)
Works been crazy. Imagine..they actually want me to work while I'm here. Glad you are around to answer questions and make suggestions when I am not. I was hoping I wouldn't be the only one. :heart:

[BigDov]

Works been crazy. Imagine..they actually want me to work while I'm here. Glad you are around to answer questions and make suggestions when I am not. I was hoping I wouldn't be the only one. :heart:


Yeah, they kinda want me to do that work stuff too :( But, I'm always able to keep a browser open and check up on this thread.

[JJ Lady]

Yeah, they kinda want me to do that work stuff too :( But, I'm always able to keep a browser open and check up on this thread.

I'd probably get my internet access taken away if they found out I was doing this at work. But oh well. I get my work done and that is what is important in my book! But this should probably stay on topic.

Anyone have some good recipies for Thanksgiving sides? I posted my Carrot Souffle.

[Pandora]

what shall i marinate the fishy with


If you want some awesome fish cook it with some of this stuff....
http://ww1.williams-sonoma.com/cat/pip.cfm?pkey=xsrd0m1%7C15%7C0%7C%7C%7C%7C%7C%7Cpot lach&gids=sku6409023&cmsrc=sch

http://img128.exs.cx/img128/9484/fishy.jpg


Best fish I've ever had!!!

[Pandora]

Works been crazy. Imagine..they actually want me to work while I'm here. Glad you are around to answer questions and make suggestions when I am not. I was hoping I wouldn't be the only one. :heart:


How can you answer cooking questions? Don't you actually have to cook?? :D

Wait, that Pocky recepie did sound a lot like your cooking style.....

:fly:

[JJ Lady]

How can you answer cooking questions? Don't you actually have to cook?? :D

Wait, that Pocky recepie did sound a lot like your cooking style.....

:fly:


Are you high? You know I cook a lot. :confused:

Weirdo :heart:

[Pandora]

Are you high? You know I cook a lot. :confused:

Weirdo :heart:


So what if I am!! :shifty:

[JJ Lady]

So what if I am!! :shifty:


I noticed you haven't contributed any recipies....

[JJ Lady]

Anyone have any good recipes for Sweet Potatoes?

I like to slice them thin, mix them with butter, brown sugar and pecan. Bake until soft then top with mini marshmellows and pecans in star shapes and then pop that under the broiler. Yummy!

[BigDov]

Anyone have any good recipes for Sweet Potatoes?

I like to slice them thin, mix them with butter, brown sugar and pecan. Bake until soft then top with mini marshmellows and pecans in star shapes and then pop that under the broiler. Yummy!


Rather than slicing them up like that, kinda mash them together with the brown sugar and a little butter, make them into ball, put them in a semi deep rectangular cooking pan, cover with more butter and brown sugar, the marshmallows and the nuts, then give it a go in the broiler. A little easier for serving...... outside of that, pretty much the same.

[JJ Lady]

SOunds good!

Yea! you're post 69!
:P

[BigDov]

SOunds good!

Yea! you're post 69!
:P


Coincidence??? I think NOT!!!

:fly:

[F33nX1080i]

i need some ideas for side dishes to go with a yummy spiral ham
so far i've got butternut squash risotto and i have dessert down (gateau de crepes ala normande, i have time to make it), and homemade rosemary baguettes, but i need a good veggie to go with the ham, and possibly something else. any suggestions?

[BigDov]

i need some ideas for side dishes to go with a yummy spiral ham
so far i've got butternut squash risotto and i have dessert down (gateau de crepes ala normande, i have time to make it), and homemade rosemary baguettes, but i need a good veggie to go with the ham, and possibly something else. any suggestions?


Hey F33nX- long time no see :heart:

So, it looks like you're kinda going all out with your dinner and dessert, so I don't know if my suggestion is going to work or not. Go simple with the veggie- baby red potatoes always go nice with ham (I think), or some nice green beans or something. You've already got a couple "wow" dishes going there, make the last one simple.

Just my opinion.

[JJ Lady]

i need some ideas for side dishes to go with a yummy spiral ham
so far i've got butternut squash risotto and i have dessert down (gateau de crepes ala normande, i have time to make it), and homemade rosemary baguettes, but i need a good veggie to go with the ham, and possibly something else. any suggestions?

Recipe? Squash?

[JJ Lady]

Hey F33nX- long time no see :heart:

So, it looks like you're kinda going all out with your dinner and dessert, so I don't know if my suggestion is going to work or not. Go simple with the veggie- baby red potatoes always go nice with ham (I think), or some nice green beans or something. You've already got a couple "wow" dishes going there, make the last one simple.

Just my opinion.
green bean cassarole? Oh or the carrot souffle that I posted a few pages back.

[PinkysAvenger]

this isnt THAT accurate of a recipy, i just kind of wing it each time i make it. make it and you'll start to figure out ways you like it. its EXTREMELY good. trust me.


Lemon Chicken Over Pasta


Chicken (about 4 breasts, but equivalent of tenders work great too)
Flour (a cup or two
Egg (one)
2 Lemons (fresh is best)
Pasta (spaghetti ideally, but any pasta will do)
Butter (stick or two)


Pound the Chicken with a mallet until its about 1/4th of an inch thick or so, then cut into smaller pieces (not tiny, but not huge, use your own judgement). cook the pasta of your own accord, i dont think i have to tell you how to do that. you want to be pulling the pasta out just as the last of your chicken finishes cooking, so time as best you can. melt half a stick of butter into a skillet. set up two dishes, one with flour and in the other, crack the egg and whip the contents with a little water. dip each piece of chicken in the flour to coat, then dip in the egg. place each piece of chicken in the skillet and fry it up. after you fill the skillet, squeeze half of a lemon into the skillet. flip the chicken pieces after a while to cook both sides. apply more butter and another half of a lemons juice as needed, until all the chicken is cooked. after you remove the chicken, melt another half stick of butter in whatever is left in the skillet, then add in another half of a lemons juice. stir it all around with a wooden spoon, unsticking all the little brown bits. put the chicken over the pasta, and pour on this newly made sauce. enjoy with a salad.

[JJ Lady]

this isnt THAT accurate of a recipy, i just kind of wing it each time i make it. make it and you'll start to figure out ways you like it. its EXTREMELY good. trust me. .

Sounds a lot like how I cook!


Lemon Chicken Over Pasta
.

Sound great! Thats for contributing! :heart:

[Nyx]

I have a pie crust recipe that is damned near goof-proof, here it is. A friend of mine had been trying for over 20 years to make a good pie crust, but couldn't seem to do it. I actually ate (well, tried to eat) her pie crust, trust me, it was bad. I gave her this recipe, which had been passed down to me from another friend. She hasn't had a real failure with this recipe yet :cool:

Idiot-Proof Pie Crust

4 c flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 c vegetable shortening-not animal fat or lard
1 egg, beaten
1/2 c cold water
1 tablespoon white vinegar


Mix flour, sugar & salt. Add shortening with pastry blender and mix well. Add egg, vinegar & water. Mix until well blended (with fork, then hands). Place in refrigerator until ready to use. Will keep 2 weeks in refrigerator. Yields 4 - 9" pie shells. You can also make them all at once and freeze what you're not using.

[F33nX1080i]

Hey F33nX- long time no see :heart:

So, it looks like you're kinda going all out with your dinner and dessert, so I don't know if my suggestion is going to work or not. Go simple with the veggie- baby red potatoes always go nice with ham (I think), or some nice green beans or something. You've already got a couple "wow" dishes going there, make the last one simple.

Just my opinion.
hey cutie :heart:

i like the idea of those potatoes! i was thinking maybe a simple smashed potato recipe with the reds, or yukon golds, and maybe i'll make some green beans almondine too. thanks hon!

[F33nX1080i]

Recipe? Squash?
it works with any kind of squash except for summer or zucchini.

1 butternut squash about 2 1/2 to 3 pounds
5 to 6 cups chicken stock (or canned, fat-free)
1 piece of bacon, chopped finely
1 tablespoon extra virgin olive oil
1 clove garlic
2 cups Arborio rice
1/2 cups dry white wine
Salt to taste
Fresh ground pepper to taste
1 tablespoon chopped fresh rosemary
1 tablespoon unsalted butter
1/2 cup thinly sliced asiago cheese

the directions are pretty easy. peel and chunk up the squash, and boil until tender. when cool enough to work with, mash or puree, depending on what texture you want the final dish to be. combine the wine and stock and work to a simmer in a pot next to your rice pan. sautee the rice in the olive oil with the garlic, salt, and pepper until translucent, and then add 1 cup of your stock mix and the pureed squash. stir until liquid is almost absorbed. keep adding the stock 1/2 to 1 cup at a time, until the rice won't absorb any more liquid, and has a creamy texture. garnish with the bacon and rosemary (which can be left out it you think it's too much), and when plating, place the slivers of asiago over the top of the rice

:drool:

dessert's gonna be even better if i have time/energy to pull it off:drool:

[Th3JiggaMan]

im not a big fan of squash, but mashed potatoes are really good.

[JJ Lady]

it works with any kind of squash except for summer or zucchini.

:drool:

dessert's gonna be even better if i have time/energy to pull it off:drool:

Rock! Thanks! :heart:

[mikey]

Ok, since many of you will be eating turkeys tomorrow and I am cooking one this evening for dinners, tell me how you prepare your bird. Do anything special?

I definitely one of those plastic oven bags. I slice the turkey all over and slip orgasmic pieces of garlic into the newly created vaginal openings. I cover it in olive oil and kosher salt. Grrrrrrrr, so hungry.

What about stuffing? I boil the neck, gizzard and various other innerds, pour that over the bread crumbs, usually add a box of stouffers just because, numerous seasonings and hot sauce if I will be the only one eating it.

Bake the stuffing inside the bird of course.

What about sides? I have to have mashed potatos, corn, whole canned tomatoes from the garden, garlic(yes, I eat pieces of garlic with dinner), hot peppers,* canned carrots from the garden and those dinner rolls:drool:

*Actually, Gramma cans various hot peppers, garlic, cauliflower, baby onions, carrots and a few other vegetables we've grown over the summer all in the same mason jar. And it gets pulled out with dinner everynight. Soo good.

So anyways, tell me how to prepare a turkey and dressing. I am going to be throwing one in the oven in a couple hours. I'd love to try something new.

[JJ Lady]

Your pretty close...although poking all those holes in your bird could make it dry. I give mine a rub down with some butter all over, then salt pepper and what ever other spices I feel like cooking. Today there really is not as high of a risk of getting sick from Turkey as there used to be (but always be sure to cook it long enough anyway) so I cook my stuffing inside the bird. Some people think this is how you get sick , but I have down it that way all my life and never had anything wrong. Just make sure you stuff right before you put it in the oven. DO NOT stuff the night before or even an hour before. As for my stuffing of choice...don't laugh but I'm a Stove Top girl. I love it and when the juices of the turkey get mingled in...mmmm. :heart: I cook mine in an oven bag and follow the directions that come with. Oven bags are awesome. I have never had a dry turkey cooking with one.

If you have enough time before hand you can ask theAC about brining. I haven't tried it but I heard its good. If you are looking for an awesome side dish look earlier in this thread where I give the recipe for carrot souffle...its like candy :drool:

[mikey]

Your pretty close...although poking all those holes in your bird could make it dry. I give mine a rub down with some butter all over, then salt pepper and what ever other spices I feel like cooking. Today there really is not as high of a risk of getting sick from Turkey as there used to be (but always be sure to cook it long enough anyway) so I cook my stuffing inside the bird. Some people think this is how you get sick , but I have down it that way all my life and never had anything wrong. Just make sure you stuff right before you put it in the oven. DO NOT stuff the night before or even an hour before. As for my stuffing of choice...don't laugh but I'm a Stove Top girl. I love it and when the juices of the turkey get mingled in...mmmm. :heart: I cook mine in an oven bag and follow the directions that come with. Oven bags are awesome. I have never had a dry turkey cooking with one.

If you have enough time before hand you can ask theAC about brining. I haven't tried it but I heard its good. If you are looking for an awesome side dish look earlier in this thread where I give the recipe for carrot souffle...its like candy :drool:



oh yes, i meant stove top stuffing. not stouffers. stove top. :heart: i drive past the stouffers/nestle headquarters everyday, i confuzzle myself all the time.

as long as i use the cooking bag, i've never had a problem with the turkey drying out with all my poked holes. i'd never stuff the turkey the night before. since i'm cooking it tonight, that's not an issue anyways. do you do anything special with the stove top? add any extra seasonings? i throw in a stick of butter with mine.

[mikey]

If you are looking for an awesome side dish look earlier in this thread where I give the recipe for carrot souffle...its like candy :drool:



Oh my, that looks good. I don't think I am staying up late enough tonight to try this(read:lazy), but I will do it on Sunday. I have another turkey to cook Sunday.:D

[berzerker]

This is my kind of thread.

[mikey]

This is my kind of thread.


where the fuck is my stuffing recipe then :mad:

[berzerker]

where the fuck is my stuffing recipe then :mad:
What kind of stuffing would you like? I was thinking about inventing a chicken apple sausage stuffing for tomorrow.

[mikey]

What kind of stuffing would you like? I was thinking about inventing a chicken apple sausage stuffing for tomorrow.



So anyways, tell me how to prepare a turkey and dressing. I am going to be throwing one in the oven in a couple hours. I'd love to try something new.

[berzerker]

blablabla

First of all, make certain that you cook the turkey and the stuffing separately. Not only does stuffing dry out the turkey and prolong the cooking time, but it is a harbor for bacteria.

Now, before I make a recipe, you must tell me the following:

Turkey: Baked, grilled, or fried?
Stuffing: Basic, with sausage, sweet and savory (i.e. w/ apples or cranberries), with nuts, made with cornbread, made with fresh bread or "stuffing cubes", bla bla bla.

Just give me some preferences to work with. :)

[mikey]

First of all, make certain that you cook the turkey and the stuffing separately. Not only does stuffing dry out the turkey and prolong the cooking time, but it is a harbor for bacteria.

Now, before I make a recipe, you must tell me the following:

Turkey: Baked, grilled, or fried?
Stuffing: Basic, with sausage, sweet and savory (i.e. w/ apples or cranberries), with nuts, made with cornbread, made with fresh bread or "stuffing cubes", bla bla bla.

Just give me some preferences to work with. :)


i'm open to suggestions, but i'll go with baked here,

[berzerker]

i'm open to suggestions, but i'll go with baked here,

Maple roasted turkey with sage, bacon, and cornbread stuffing.

Combine 1 cup of room temperature butter and 1/2 bunch of finely chopped sage in a mixing bowl, mashinf with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add 2 large chopped onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put 6 cups of cubed cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add 1 large egg (beaten), 1/2 cup of heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey (12 to 14lbs, I'm assuming) and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together 1 cup maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle 8-10 strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk 1/4cup flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

[fly]

HOLY CRAP THAT SOUNDS GOOD

[mikey]

that sounds rather good, i will try that sunday. thank you

[berzerker]

HOLY CRAP THAT SOUNDS GOOD
Tasty++ :drool:

[mikey]

i am having that for dinner/snack right now berzerker. i thank you, rather good.

[April40]

:wiggle:

[theacoustician]

:wiggle:
god i love that new keyword

[April40]

god i love that new keyword
:yawn: You will never win. Ever.