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Archive through November 25, 2003

The TVClubHouse: General Discussions ARCHIVES: 2005 Mar. ~ 2005 May: Cooking Corner (ARCHIVES): Recipies--Not weight watchers or any other diet (ARCHIVES): Archive through November 25, 2003 users admin

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Eliz87

Monday, November 24, 2003 - 8:26 am   Edit Post Move Post Delete Post View Post    
I'm a "Yankee" and I prefer bread & celery stuffing over the cornbread stuffing. But I do put mine inside the bird (flavors it so nice), and make a little extra to bake separately.

Lostintheglades

Monday, November 24, 2003 - 8:49 am   Edit Post Move Post Delete Post View Post    
lol...I'm southern and I prefer the bread & celery stuffing as well. I always overstuff the bird as I like it better that way too.

Texannie

Monday, November 24, 2003 - 8:58 am   Edit Post Move Post Delete Post View Post    
It's funny..except for the type of bread, my mom's and mil's recipes are very similar. (my mom actually used a combo of both)

Eliz87

Monday, November 24, 2003 - 9:58 am   Edit Post Move Post Delete Post View Post    
I do that too Lost! And I was just reading the Butterball site last night and it said NOT to pack the turkey with stuffing. But that's just what I do every year! Why stuff it if you're not going to PACK it?? LOL

Squaredsc

Monday, November 24, 2003 - 10:15 am   Edit Post Move Post Delete Post View Post    
i prefer cornbread dressing but i will eat bread dressing. but we have never cooked it in the turkey. don't know why though but that's just not how we do it.

Danzdol

Monday, November 24, 2003 - 10:35 am   Edit Post Move Post Delete Post View Post    
ok, a couple of rookie cook questions:

I am maing deviled eggs and it says to use a sieve set..........is thatlike a colander? I don't know what it is....

Also, on another recipe it calls for ground clove......

Sorry to sound so ignorant but this whole cooking thing is big and new for me.

Help :(

Lancecrossfire

Monday, November 24, 2003 - 10:49 am   Edit Post Move Post Delete Post View Post    
Danzdol, not sure why it's suggested to use a sieve set. It is a set of containers that have varying sizes of screens--wholes for sifting. I would think mixing well till all lumps are out would work great, then just spoon mixture back into eggs. For mass production at places like stores with delis, they will use something like a pastry bag, as designs can be made.

Clove--a common spice. You can buy it whole and grind it yourself, or buy it already ground. It should be in the spice section of any store.

That's great you are going to give the cooking thing a shot.:) Ask away with questions. Everyone has to start at the beginning--no shame in that.

Lostintheglades

Monday, November 24, 2003 - 10:50 am   Edit Post Move Post Delete Post View Post    
Hehe Eliz...You got it..I usually put enough stuffing for a 20lb bird into a 12lb bird. Works for me!

Colander = strainer, sieve...yep..they're all the same.

Most recipes will call for ground cloves. The only time I use whole cloves is for baked ham.

Maris

Monday, November 24, 2003 - 10:52 am   Edit Post Move Post Delete Post View Post    
I found a perfect invention at Williams Sonoma this week. It is a stuffing bag, made out of cheesecloth you put the stuffing in it and put it inside the bird. Then when bird is done you get all the stuffing out with one simple pull.

So for any of you with cheesecloth lying around, it looks pretty easy to just make your own bag. A knot on each end.

Ground cloves are a spice and can be found in any supermarket. A sieve is exactly like a colander but it is made of wire mesh, much smaller holes.

Danzdol

Monday, November 24, 2003 - 10:59 am   Edit Post Move Post Delete Post View Post    
thank you , thank you , thank you!!!!!!!!!!

Julieboo

Monday, November 24, 2003 - 11:06 am   Edit Post Move Post Delete Post View Post    
Looking for pumpkin bread or any kind of a bread recipe that actually might have some vitamins in it. My ds is the worst eater in the world. I swear to God he is. (Example, other night i spent an hour just trying to get him to east a few bites of a cereal bar and yogurt. For him, that is a successful meal. Don't even try to ask about a vegetable!) Anyways, his preschool teacher said he loved pumpkin bread they made and pumpkin has some good vitamins in it. I think he's getting a little tired of it now though (overkill) so I thought I'd see if there were any variations out there...

Lancecrossfire

Monday, November 24, 2003 - 11:30 am   Edit Post Move Post Delete Post View Post    
Julieboo, see what you think of these options. This is from the food channel web site.

pumpkin breads

Eliz87

Monday, November 24, 2003 - 11:34 am   Edit Post Move Post Delete Post View Post    
Julie, maybe you should try a cranberry bread or zucchini bread, or banana bread. Maybe even make the bread into muffins for something different, or make into cupcakes and ice with white icing or peanut butter icing.

Try this site:

http://www.allrecipes.com

Lancecrossfire

Monday, November 24, 2003 - 11:35 am   Edit Post Move Post Delete Post View Post    
Danzdol, something you will run into with being knew to cooking is the jargon. Like anything else, there are terms that might not sound familiar to you. There are a couple ways to get comfortable with them as you go along--many will be in the dictionary. Or you can get a cookbook that has basic terms and equipment listed.

I think you will find that the principles will be easy to pick up. And remember that great food doesn't have to be the weird things or things that are complicated. Taking everyday common foods and putting them together correctly makes for some fantastic eating. There are lots of great recipes out there that do just that.

Twinkie

Monday, November 24, 2003 - 11:44 am   Edit Post Move Post Delete Post View Post    
I don't know about the cornbread vs. bread stuffing since i use both. I make a pan of cornbread and use a half loaf of bread and finely chopped celery and onion and ground italian sausage and a can of chicken broth. and bake it in the oven to get the nice crunchy topping that you don't get by stuffing the bird.

Kstme

Monday, November 24, 2003 - 4:21 pm   Edit Post Move Post Delete Post View Post    
Lance, those are some great words of wisdom and advice!

The new C****P**. The 'idea' of the recipe in the machine is terrific. The 'reality' is another story. I decided to use one of theirs and NOT cheat. I found it very inconvenient. You have to scroll up and down between 'how much' and 'when' to put the ingredients together. The print is small and it's very hard for me to read. BUT...I love the configuration of the pot. I like the readout display that tells how long is left, at what temp.

So...all in all, it's a split decision. Had I paid full price, I would have been disappointed. Since I didn't, I'm not! I really like the new lids Rival designed. Not bulky at all.

I like stuffing!

Tabbyking

Monday, November 24, 2003 - 5:26 pm   Edit Post Move Post Delete Post View Post    
the bread and celery stuffing also has to have the giblets and liver cut up very tiny and put into it, and lots of diced onions and parsley....that is what i will miss most about cutting starchy carbs! i am going to do an extra mile on the treadmill, so i can have one tablespoon of stuffing and i am going to take teensy bites, so i get 10 of them!

Tabbyking

Monday, November 24, 2003 - 5:28 pm   Edit Post Move Post Delete Post View Post    
julieboo, will he eat something if he helped create it and it's fun? we made ants on a log for preschool snack--the peanut butter in celery with raisins for the ants. he will have his veggie, his protein, his iron......

Lumbele

Monday, November 24, 2003 - 5:31 pm   Edit Post Move Post Delete Post View Post    
Danzol, squeezing the yolks through a sieve (like Maris said, very small holes compared to a colander) makes them fluffier and smoother than just squooshing them with a fork - therefor lighter, making more volume and easier to pipe from a pastry bag.
I just mix mine with some mayo and a tiny bit of Dijon mustard before piping them back into the cavity. Sprinkle some with a little paprika, decorate others with little strips of lox or pickles, sliced stuffed olives or red peppers (from a jar), finely chopped chives or little sprigs of parsley or caviar and they'll think you are Julia Child. Makes for a colourful platter, too.

Julieboo

Tuesday, November 25, 2003 - 7:15 am   Edit Post Move Post Delete Post View Post    
Good try Tabby, but no go. Thanks tho. He does like to help mix batter, but even if he made ants on a log, he wouldn' eat it. He has some texure issues. It is sad that I am starting to think a reeses peanut butter cup is healthy for him!!!

Eliz, thanks for that link. I think the idea of peanut butter icing is great! I will try some of those other bread recipes. Gotta find smooth ones though, no way would he eat any with "bumps" in it like nuts in banana bread. Maybe I can alter...

Danzdol

Tuesday, November 25, 2003 - 9:13 am   Edit Post Move Post Delete Post View Post    
THanks for all the tips!

I am actually a good "recipe" cooker. As long as I have the instructions I uauslly make it perfectly and sometimes I get inspired and change the recipes around a bit and it's always a success!!!!!!

Tomorrow I am making the following:

Deviled eggs
Squash and spinach soup
Sweet potato balls
Ice cream Kahlua cake
Pumpkin Roll

My MIL is making the turkey.......

Wish me luck! It's my first official Thanksgiving being a host!

Eliz87

Tuesday, November 25, 2003 - 9:19 am   Edit Post Move Post Delete Post View Post    
Julie, I leave the nuts out of the banana bread. It's delicious with peanut butter icing.

Reader234

Tuesday, November 25, 2003 - 10:20 am   Edit Post Move Post Delete Post View Post    
Julie, my dd (actally my darling KIDS!! :) ) are the same way, and you are right about overkill!! My dd will eat banana bread, but NOT bananas. EEEsh!! She'll eat some foods as long as she doesnt know what's in them!! HELP!! DH is doing great with her, he's engaging her in cooking, and slowly she is trying things... the yogurt thing, wow can I relate!! I've tried different brands, colors, adding candy sprinkles, etc. Because I was abused as a kid with food I REFUSE to make it an issue. I know I've made mistakes, couldve maybe done things differently... I just believe I've done the best with what I know, and where *I've come from!!

DS for his 15th bday wanted to go to this Japanese rest. (the one where they chop, dice, cook and perform at the table!) well, they add veggies, and throw them up and you're to catch them, I was SHOCKED when they not only tried to catch the broccoli, they ATE it!! huh! So I always figure, you never know!

With yogurt there is only one brand I like, Yoplait CUSTARD style (esp the caramel!! yum!) one ds thinks its too thick, but I dont taste the bitterness...

Reader234

Tuesday, November 25, 2003 - 10:25 am   Edit Post Move Post Delete Post View Post    
Texannie, too FUNNY about the stuffing, call me "guilty" I always, ALWAYS make the stuffing at my mil (I've been dating dh since I was 17!!) That first year I was appalled she had used Stove Top Stuffing. I understood, she works, but I begged her to let me make Grandma's stuffing the next year... and valla, a tradition!! We do 1/2 cornbread, (9" pan) and a bag of bread cubes (or whatever I buy!!) a pound of Bob Evans Sausage, celery, onions... and for some reason Grandma mixed a can of cream of chicken soup and 2 eggs (I've seen on Food Network lots of people add the eggs as a binder!)

A couple of times I really exasperated my mil by insisting on making the stuffing (times when I've been overstressed?!) but I *have* to have grandma's stuffing!! LOL!! My own mother experiments with all kinds of stuffings, she adds dried fruits, or other weird things... she knows she can count on me to make the regular 'boring' stuff!!

BUT the great thing is, my kids actually eat it!! (whereas as picky eaters, they dont eat potatoes, not mashed, or baked anyway!!)

Julieboo

Tuesday, November 25, 2003 - 11:01 am   Edit Post Move Post Delete Post View Post    
Lance, I forgot to say thanks!