Author |
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Texannie
| Thursday, November 20, 2003 - 5:53 pm
Which one are you doing? The one with applesauce or the pulled pork one?
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Tagurit
| Thursday, November 20, 2003 - 5:56 pm
The one with applesauce. The pulled pork one is definitely the next. I just bought a jar of applesauce today and figured this must of been the reason I bought it. I'll let you know tomorrow how much everyone enjoyed it!
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Texannie
| Thursday, November 20, 2003 - 5:59 pm
I hope you like it!
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Lumbele
| Thursday, November 20, 2003 - 8:39 pm
Tag, stay vertical until that roast has to come out. Just in case you do fall asleep like I did, Texannie's dog loves pork crumbs.
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Texannie
| Thursday, November 20, 2003 - 9:27 pm
ROFL!
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Lkunkel
| Thursday, November 20, 2003 - 10:10 pm
What type of recipes are people looking for? I'm finally getting mine transferred to MasterCook (yea! no more illegible scraps of paper!!!) Our Turkey is getting the Alton Brown treatment from Good Eats: 15 Pounds Turkey, Tom, Whole, defrosted For The Brine: 1 Cup Kosher Salt 1/2 Cup Light Brown Sugar 1 Gallon Vegetable Stock 1 Tablespoon Black Peppercorns 1/2 Tablespoon Allspice Berries 1/2 Tablespoon Candied Ginger Root 1 Gallon Water, iced For The Aromatics: 1 Red Apple, sliced 1/2 Onion, sliced 1 Cinnamon Stick 1 Cup Water 4 Sprigs Rosemary 6 Sage Leaves 1/4 Cup Peanut Oil 1. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat. Cool to room temperature, then refrigerate until thoroughly chilled. 2. Early on the day of cooking (or late the night before) combine the brine and the ice water in a clean 5-gallon bucket. Place thawed turkey (breast side down) in brine, cover, and refrigerate (or place in cool area) for 6 hours. Turn turkey over once, halfway through brining. 3. A few minutes before roasting, heat over to 500-degrees. Combine the apple, onion, cinnamon stick, water in a microwave safe dish and microwave on high for 5 minutes. 4. Remove bird from brine and rinse well inside and out with cold water. Discard brine. 5. Place bird on roasting rack inside wide, low pan, and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat bird liberally with peanut oil. 6. Roast on lowest positioned rack at 500-degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast, and return to oven; reduce oven to 350-degrees. 7. Set thermometer alarm to 161-degrees. (A 15-pound bird should require 2-to-2.5 hours of roasting.) 8. Remove turkey from oven when alarm sounds. Let turkey rest, loosely covered, for 15 minutes before carving.
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Lumbele
| Friday, November 21, 2003 - 9:28 am
Llkunkel, glad to see another "cook" join us. Don't know about the others, but easy tried and true recipes is what I am looking for. The kind our families love, and where most if not all the ingredients are in the pantry and don't take forever to throw together into a meal. If someone needs a specific recipe they just holler for one. Someone always comes through. P.S. Try Twinkie's cobbler. It is so easy I have even made it at 9 pm before because of a sudden sweet tooth. Nothin' to it and tastes great even with Klingon peaches.
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Reader234
| Friday, November 21, 2003 - 10:01 am
Just thought I 'd stop in and report, I tried the brine turkey thing, my turkey tasted salty!! I was really disappointed. Not sure if I did something wrong, but its not something I'd try again..
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Twinkie
| Friday, November 21, 2003 - 11:05 am
Lost, tell me how you like the coconut pie once you try it. Thanks, Lumbele!
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Lostintheglades
| Friday, November 21, 2003 - 11:33 am
Will do Twinkie....I just found out we'll be having our own T-day here due to work schedules so I plan on making that as well as my mom's pumpkin pie. I would share her recipe for that but I'm afraid my family would kill me but god it's good and I've never seen a recipe like it anywhere. What I will share however is a really good cake that I've made for years. It's pretty easy and very refreshing. Pick Pecking Cake 1 box Golden Dunkin Heinz Cake Mix 4 eggs 1/2 cup oil 1 11 oz can mandarin oranges Mix together and bake at 350 until toothpick inserted in middle comes out clean. Frosting 1 9 oz tub of Cool Whip 1 box instant vanilla pudding 1 can crushed pineapple Drain the pineapple and mix until well blended and spread over the cake. Keep refrigerated.
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Lkunkel
| Friday, November 21, 2003 - 11:45 am
Lumbele: cool, I have a lot of those recipes. I still need to search the archive for the pork recipes, so I'll look for Twinkie's cobbler, too. Reader: I'm sorry to hear that. Mine wasn't salty, but a friend of mine who used vegetable broth instead of stock complained about his being salty. I wonder if that's the difference? (Not that I know what you used, but just thinking aloud. Finding the actual stock isn't as easy as the broth, and I had offered to pick up the stock for him, but he said he'd just use the vegetable broth.) I just obtained a calzone maker, so I'll be making up some pocket meals on my OAMC session on the 29th.
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Kstme
| Friday, November 21, 2003 - 9:12 pm
Lost, I printed out your cake recipe. It sounds delish!!! OK...A MOMENT OF SILENCE, PLEASE!!!! <drum roll, taps playing and kleenex on standby> <sniff, sniff > My Cr***p** died this evening. After preparing a fabulous meal of pork chops, onion, apples and apple cider, it FELL to it's death. You would not believe how CRUSHED we were over this event. We gathered together for a brief ceremony, relating the many happy meals we've all shared. There will be no further memorials...no headstones will be placed. <footnote...got my eye on that new programmable one! >
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Lkunkel
| Friday, November 21, 2003 - 9:46 pm
{{Kstme}} My sympathy. (Also consider the Presto Multi-Cooker--it has a you-know-what insert--and it is a deepfryer and steamer.) So it the meal that it suicided on buried in the archives somewhere?
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Kstme
| Saturday, November 22, 2003 - 12:31 am
OOPS! Lk...no. Very simple recipe I made up years ago. Peel and slice one Delicious and one Granny Smith apple. Slice small sweet onion or a couple slices of a large sweet onion. Pork Chops Tree Top Apple Juice Chicken bullion...I use a soup base, about a tablespoon about a 1/2 teaspoon cinnamon Add all the ingredients...apple juice to cover and slow cook for about 6 hours. Hmmmm...think dh is springing for the new Cr***p** tomorrow. If I confuse the poor guy, he may not understand. LOL
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Lostintheglades
| Sunday, November 23, 2003 - 6:17 am
Awww...Kstme...I am so sorry to hear about you C****P**....I would suggest to run...(or drive) t the nearest store and buy a new one as I don't think I could sleep at night knowing I didn't have one in my cabinet. You'll love the cake Kstme. It's my family's favorite.
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Kstme
| Sunday, November 23, 2003 - 8:35 am
Cr***p** Update! New programmable C****p** is in the house! Whew! Thought we'd all go into shock over the our loss the other night. I still had my small 4 qt round out in the garage, so all was not lost, only inconvenienced. Went to Bed, Bath and Beyond to find the new one. With coupon and sale price, I paid HALF! What a deal! <heading off to finish my bread baking. I don't use a breadmaker and this recipe is a snap!> Laura's Bread Recipe 2 1/2 Tablespoons softened butter 3/4 cup boiling water 1/4 cup milk 1/4 cup sugar, this can be adjusted to 1/3 cup for less sweet bread 1/2 teas. salt 1 egg, beaten lightly 1 pkg. yeast (2 1/2 teas. yeast) 3 cups plus flour 1/4 cup warm water In a large bowl add, sugar, butter, milk, salt and boiling water. Whisk to dissolve. Cool...only takes a minute. Add beaten egg. Dissolve yeast in 1/4 cup warm water and add to liquids. Blend well. Add all the flour and blend until smooth. The dough will be sticky. Do not over work. Put into buttered bowl, cover and let rise. I, usually, let mine rise about 45 minutes to an hour. Pour out onto a lightly floured board. Punch down and knead until smooth, dusting gently with flour. PLEASE don't over work this dough. Keep it simple...a couple of minutes should be enough. Shape, let rise and bake at 350 for 30 to 35 minutes. If I am making cinnamon bread, I add about 1 1/2 teaspoons cinnamon to the liquid ingredients. You could also add raisins at this time. Try some real pineapple juice instead of the boiling water. Heat it so it can dissolve the sugar, etc. This is wonderful for morning rolls. Use your imagine and have fun!
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Texannie
| Sunday, November 23, 2003 - 8:47 am
Hallelujah!!!! I was so worried for your loss! LOL
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Curiouscat
| Sunday, November 23, 2003 - 7:14 pm
Talking about c**** p***, I got my very first one as an early Christmas present. Made my very first meal with it today - a basic pot roast recipe. My roasts never turned out as great as this ever, even the gravy was fantastic. I'm sold I checked out the Epinions website to find out which one suited me best beforehand. I decided not to get the programmable one, but I'm curious to know what you think of yours, Kstme, after you've made a meal or two with it, especially since you've owned a couple already. I'm hoping to make a more exotic meal with it next time - curried goat. My favourite Jamaican restaurant closed a year ago and I've been craving that with some rice and peas.
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Twinkie
| Sunday, November 23, 2003 - 7:18 pm
Curious, where do you get the goat meat?
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Kstme
| Sunday, November 23, 2003 - 8:10 pm
You've got to be 'kidding'...<kstme runs from the thread before being hit with a wet noodle> YES! Curious, I will let you know. I was going through some of the recipes today and am going to make the Teriyaki Flank Steak tomorrow. Most of the recipes seem to be pretty basic.
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Squaredsc
| Sunday, November 23, 2003 - 8:15 pm
ive always wanted to try curried goat. now curried chicken i love. yummy.
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Texannie
| Sunday, November 23, 2003 - 8:33 pm
Welcome to the dark side Curious!!!!
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Reader234
| Sunday, November 23, 2003 - 9:55 pm
Martha Stewart made a Turkey Gravy surprisingly similiar in looks, and ways to MIL gravy (the secret is that darn stock - lol Martha spilled the secret!! bwaaahhhhhahaahhaha!!) If anyone's interested, I could post it!! My Turkey gravy was always lacking... but I know like stuffing, gravy is rather personal!! I'll not make any but MY grandma's cornbread stuffing... hmmm Texannie, what kind of stuffing hits your home??? (my grandma went the easy route and just did plain ole simple gravy from can, from the bird packet, or even McCormicks, but MIL used the pan juices etc...)
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Curiouscat
| Monday, November 24, 2003 - 7:06 am
The c**** P** dark side LOL A few years back I saw a frozen package of goat meat already cubed up with the bone-in (that's where lots of nice flavour comes from - the bone and marrow) at a grocery store I normally don't go to for about $5-6. When I visited there last week, they still had it, but it costs $10 now for the 2 lb bag. My bf saw it at a local Asian grocer but he doesn't remember the price. We'll probably visit that store this week some time. There's a butcher that had a sign in his window for goat meat some time ago and we may have to check him out as well. I figure I'm going to have to pay the price if I want to make it authentically anyways, with a fresh thyme bundle, couple scotch bonnets, scallions, etc.
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Texannie
| Monday, November 24, 2003 - 7:17 am
Reader, that is a real issue in my family! LOL On my SOUTHERN side, mom always did a cornbread mixture inside the bird. My dh's family is from Kansas, and mil does a bread dressing outside the bird. When his folks still came to Christmas at our house (they can't travel anymore) she would bring her dressing and they would only eat that. All of us would eat both. One time mil made a comment "how did it start that I started bringing dressing?" I said, cause you didn't like my mom's "mushy" stuffing. She said..oh yeah, that's right! LOL
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