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Twinkie
| Thursday, November 13, 2003 - 9:39 pm
Rice pudding? I love the idea of a TVCH recipe book! I've got tons of great recipes!
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Curiouscat
| Friday, November 14, 2003 - 5:47 am
I find lots of nice rice recipes at www.ricecafe.com ... here's one from that website: Rice Pudding 3 cups cooked rice 3 cups milk ½ cup sugar ¼ cup butter 2 cinnamon sticks 1 teaspoon vanilla extract ground cinnamon (optional) Combine rice, milk, sugar, butter and cinnamon sticks in 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks and stir in vanilla. Serve warm or chilled. Sprinkle with cinnamon, if desired. Makes 6 servings.
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Lumbele
| Friday, November 14, 2003 - 8:31 am
Thanks, Curious! The only Rice Pudding recipes I could find started out with raw rice. I'll have to try yours, probably tonight. Now what am I gonna do with the other 3 cups? This home is not very rice-friendly.LOL
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Terry1960
| Friday, November 14, 2003 - 3:56 pm
Hi! I am new to this site and after many weeks of reading the posts and trying some of the recipes I wanted to thank all that have posted and giving us delicious ideas for meals!!! This web site is wonderful and I look forward to many more great ideas..Thanks again!!
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Mak1
| Friday, November 14, 2003 - 4:05 pm
Welcome Terry! Let us know if you need any help navigating the site, and now that you've delurked....keep posting. 
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Curiouscat
| Saturday, November 15, 2003 - 6:53 am
Lumbele, I make this all the time with cooked rice. I use whatever I have in the fridge to add to it like leftover sausage or ham. Sometimes it's vegetarian, with bell pepper, carrot, etc., or even just dethawed chopped spinach. Try different cheeses and vary amounts - I like to sprinkle parmesan cheese on the top with parsley flakes before it goes under the broiler. Have fun with the added seasonings, making it Italian, Mexican or whatever you fancy. Frittata 1 chopped onion 1 minced garlic clove 6 large eggs salt, pepper (other seasoning optional) 1/2 cup milk 3 cups cooked rice 1 cup (or more) shredded cheese chopped cooked meat or ... chopped vegetable In a large bowl mix eggs, salt, pepper, milk, rice and shredded cheese together. Saute onion and garlic. Add to above mixture, as well as any chopped meat or vegetable. Pour into oiled oven-proof frying pan. Cook on medium heat on stovetop until mostly cooked. Put under the broiler to finish cooking. Let rest 5 minutes or so before cutting and serving.
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Lumbele
| Saturday, November 15, 2003 - 9:15 am
Thanks, Curious, it sounds wonderful, but I think I'll wait until after DH's cholesterol has been checked. His doctor is not easily pleased.LOL
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Tishala
| Saturday, November 15, 2003 - 2:09 pm
OK, I am making Thanksgiving dinner this year for friends who are trapped in Los Angeles for the holiday. I want to do something that is simultaneously "new" and traditional. I am making fried turkey, which is the best way to have it, IMHO (even though very few people I know have had it this way; I thank Martha Stewart for introducing me to it five years ago), and I'm doing sweet potato and apples pies. I also will make either roasted new potatoes or mashed garlic and herb potatoes, but I want other ideas about what to make. I usually have made oyster stuffing, but I might like to try something new, like cornbread stuffing or something else, although it will obviously have to be cooked outside the turkey! LOL. Does anyone have any good recipes for Thanksgiving I can try?
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Skootz
| Saturday, November 15, 2003 - 6:12 pm
Hey Curiouscat I made your rice pudding for dessert tonite - yum yum yum. I haven't made it in years. I didn't have any cinnamon sticks on hand so I used approx 1 tbsp. of cinnamon instead. I also added raisons too Question: I have approx. 2 cups of plain rice left over...anyone have a good recipe using that I can make tomorrow?
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Lumbele
| Saturday, November 15, 2003 - 6:32 pm
Skootz, DS made fried rice with some of ours. Chuck the rice into a little hot oil, pour a scrambled egg or two over top, add some broth and soya sauce, keep stiring. Once that got pretty hot we added some leftover corn and peas and at the last minute some bean sprouts. Now *that* rice we all ate with a hint of real enthusiasm.LOL
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Not1worry
| Saturday, November 15, 2003 - 8:28 pm
Ooooh...I love fried rice. I start with scrambled eggs, then take them out. Mushrooms, green onions, chopped up cooked ham, a can of crabmeat, water chestnuts, canned bamboo and some snow peas. Mix in the rice and the eggs. Soy sauce, mmmmmm. I know what I'm having for dinnert this week! Hadn't thought about putting corn or bean sprouts in it, that would be good too.
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Wendo
| Sunday, November 16, 2003 - 9:56 pm
Ok. I finally gathered together some of my favorite family and friend recipes. This is my ALL TIME favorite chocolate cake recipe! (This is a thread for non diet recipes...right!? LOL!) Aunt Sa Bella’s Black Chocolate Cake 1-1/4 cup sifted all-purpose flour 1/2 teaspoon salt 1/3 cup butter 1 cup sugar 2 egg yolks 2 squares unsweetened chocolate melted and cooled 1 cup sour milk (buttermilk) 1 teaspoon vanilla 1 teaspoon baking soda Sift together flour and salt. Cream butter until soft and fluffy. Gradually add sugar, beating till light. Beat in egg yolks. Blend in melted chocolate. Add flour mixture alternatively with sour milk, to which the soda is added. Beat well after each addition. Pour into greased and floured 8 inch square cake pan. Bake in 350 degree F moderate oven – about 35 minuntes. If using pyrex, reduce oven temperature to 325 degree F. (For heavy cake, toward the end of cooking, open oven, then slam oven door shut.) Caramel Icing 9 tablespoons brown sugar 6 tablespoons cream (half and half or light cream per choice) 3 tablespoons butter Boil above together 3 minutes. Cool. Beat in powdered sugar until desired consistency; approximately 1 2/3 to 2 cups. Add 1 teaspoon vanilla. Spread on cake and serve plain or with one scoop vanilla ice cream.
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Wendo
| Sunday, November 16, 2003 - 9:57 pm
A quick and easy appetizer... Quick and Easy Crab Spread Easy to preapare – 5 minutes! 6 ounce can crabmeat 3 tablespoons mayonnaise (may use light mayonnaise) Lemon juice to taste 1/2 teaspoon garlic salt 1/2 teaspoon ginger 1/2 teaspoon curry Mix above all together. Chill. Serve with nice bread and/or crackers. Can be made day ahead of time. For an ample amount, double recipe.
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Wendo
| Sunday, November 16, 2003 - 9:57 pm
Yummy Tsaziki Greek Sauce/Dip! Tsaziki Greek Sauce Serves three to four 2 cups plain yogurt 1 medium cucumber, peeled, seeded, and diced 1 clove garlic, minced 2 to 3 teaspoons fine olive oil 1 tablespoon white vinegar 1 tablespoon finely chopped fresh dill 1 teaspoon finely chopped fresh mint Pinch of salt Mix together and chill.
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Wendo
| Sunday, November 16, 2003 - 9:58 pm
Mmmmm, peach cobbler....mmmmmmm. Homemade Fresh Peach Cobbler Serves 8 3 cups sliced fresh peaches 1 cup sugar 1/4 teaspoon almond extract 1 tablespoon lemon juice (bottled Real Lemon ok.) 1/2 teaspoon salt 1-1/2 cups flour 3 teaspoons baking powder 1 tablespoon sugar 1/3 cup butter (or shortening) 1/2 cup milk Arrange peaches in greased (8 inch) baking pan (dish). Sprinkle with mixture of 1 cup sugar, extract, and lemon juice. Heat in oven while preparing shortcake. Sift together flour, salt, baking powder and 1 table spoon sugar. Cut in shorting (sit out ahead to soften a little) until mixture is like coarse crumbs. Add milk and egg at once, stir JUST until flour is moistened. Spread dough over hot peaches and sprinkle with 2 tablespoons sugar. Bake in 400 degree F oven 35-40 minutes. Serve in dish with either vanilla ice cream, or just milk.
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Wendo
| Sunday, November 16, 2003 - 9:59 pm
A fast dinner dish... Naderhoff Noodles 1 pound lean ground beef 1 medium onion 3 cups egg noodles (NOT cooked) 2 to 2-1/2 cups tomato juice 2 teaspoons celery salt 1 pint sour cream Brown ground beef with onion. Add 3 cups noodles. Pour tomato juice in. Sprinkle in celery salt. Simmer half hour or until noodles are tender. Add in sour cream. Serve.
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Wendo
| Sunday, November 16, 2003 - 9:59 pm
Another quick and easy appetizer... Cheese Balls 1 5 ounce jar cheese whiz 3 tablespoons butter Cream above together. Add: 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon paprika Blend well and form into 3/4 inch balls. Chill for 2 hours. Bake at 400 degree F for 10 minutes (on non-stick baking sheet.) Serve hot or cold. Can be frozen and reheated.
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Danzdol
| Monday, November 17, 2003 - 10:47 am
TISHALA, Please tell me about the fried turkey. I am hosting my first Thanksgiving dinner at home and want to do a good job with something a bit more innovative. I don't like turkey much becauuse it's so dry, no matter what people do to it. The fried way seems yummy. I was thinking of doing some kind of shredded turky but have not found anything interesting.
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Lostintheglades
| Monday, November 17, 2003 - 11:49 am
Fried Turkey's are great Danzdol. I normally have 60 people here for T-day and fried is the only way you can get that many turkeys done. We usually inject them the night before with different seasoning. First you have to have a turkey fryer and several gallons of Peanut oil. The best part to this is hubby does the cooking of the turkeys. Also...if you do decide to roast a turkey. Put the breast side down (This is opposite of how you usually see a turkey) and cook it very low for many hours with it completely sealed. You can uncover it for just the last few minutes if you want the skin crispier.
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Texannie
| Monday, November 17, 2003 - 11:57 am
Lost, I always cook my chicken/turkey breast side down for the same reason.
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Tishala
| Monday, November 17, 2003 - 12:54 pm
Danz, you have to get the peanut oil--use that because of the high smoking point--to about 375 degrees and you cook for about 3 minutes per pound and add an additional five minutes to it [i.e., a 15 pound turkey is 3x15 [45 min] plus 5 more]. Lost is right about the amount of peanut oil you need--i usually need about 4 1/2 gallons, myself. When you take it out of the oil, it is still a good idea to check the temperature and make sure it is 170 degrees or more. You can pretty well know that it's done because it sorta floatas to the surface. Let it drain on a rack and wait about 15-20 minutes before you serve it. You HAVE to cook it outside in a large pot simply because it is too large to do inside (and I think it might be too dangerous too). There are great insterts that look like pasta inserts you can use for cooking fried turkey. I have also done it with wire wrapped around the legs and formed into a handle--this was the first couple times I did it--and that worked well, but you have to have those super-heat repellant gloves to handle it afterwords and THEN you need wire cutters! LOL. You might feel like an electrician more than a cook. They are best with spicy rubs, IMHO. Season it really really well--under the skin and on the surface. You might want to do this a day in advance and let it sit. I hope that helps a little.
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Danzdol
| Monday, November 17, 2003 - 3:03 pm
ugh!!!! I don't have a frier. Can I adjust the recipe and do it with turkey pieces instead? and cook it inside? I love this idea but I need to adapt it a little I guess. What do you think? I have to cook for 9 adults and 2 kids.
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Tishala
| Monday, November 17, 2003 - 4:02 pm
You don't need a frier, Danz. If you have a really big stock pot you can do it. and then just hook the legs with wire hangers that you bend around them to take it in and out. I don't know how to do pieces.
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Reader234
| Monday, November 17, 2003 - 4:18 pm
I would caution your use of fried turkey parts, it may soak up too much oil (never having done it I'm only guessing!) The fryers and peanut oil are sold at Sam's Club and WalMart. They are dangerous. (think about all that hot oil bubbling if it tips, what happens! People have set fire to balconies etc. The fireman I know HATE them, because men and beer and fryers dont mix!!) You can buy a turkey bag at the store, put your turkey, the root veggies (onion, carrot, celery) in the bag with them, the bag has directions. My cousin and my mom swear by this method, no dry turkey!! I cook mine out on the Weber grill, its tricky you have to have a meat thermometer, it can get dry if you are not careful, I started with just the Turkey breast, and worked my way up, all year long I cook turkies on my Weber!! I hope when Texannie cooks her Turkey breast side down she prepares it with those limes and fresh rosemary under the skin of the turkey (between the breast meat and skin, just slide your hand in there and add the sliced lemons or limes, and bunches of fresh rosemary... very pretty and adds a great deal of flavor!!) Another trick my grandma did, was make the turkey a day or two ahead of time, slice it all up, then just heat it up Turkey Thursday, that way she 'freed' up her oven for all the other baking (stuffing,praline pecan sweet potatoes...) I always felt she was serving leftovers, and sometimes it would be dry, use that meat thermometer, and know that the turkey will continue to cook 15 min AFTER you take it out of the oven (maybe an add'l 10 - 15 degrees!!)
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Texannie
| Monday, November 17, 2003 - 4:23 pm
Yes, ma'am I do, Miz Reader! LOL My mom did the turkey ahead also cause she would bring it to my house. I read a great tip on the ********** site, about putting your sliced turkey in the ********** with equal parts melted butter and chicken broth over it, simmer on low for about an hour.
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