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Lucy
| Saturday, October 04, 2003 - 5:57 pm
Skootz-I use seasoned croutons, like Kellogg's Croutettes Stuffing Mix. Then I saute onions,celery and butter until tender and then add that mixture plus warm chicken broth to the croutons. Usually the pre-packaged seasoned croutons have instructions telling the amounts of each. For example, 12 oz. stuffing mix, 1/2 c. celery, 1/4 c. onions, 1/2 c. butter, and 1 c. chicken broth. This can be cooked in a casserole dish or stuffed into chicken or turkey. These days I worry about cooking it in the bird (health risks), so I bake it in a casserole dish. Happy Thanksgiving!!! <edited to say that I think Curious' recipe sounds about the same as mine, but her recipe is truly homemade>
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Eliz87
| Saturday, October 04, 2003 - 7:05 pm
My recipe is very similar to Curiouscat's, only I also add a bag of the herb seasoned stuffing mix (stuffing mix in crumbs, NOT croutons) from Pepperidge Farm and about 1/4 cup more butter. And, I also use a bunch of green onions instead of a regular onion. Just seems to add more flavor to it. An important key is to remember to use the chicken broth to moisten instead of plain water -- the broth gives the stuffing a great flavor. Add enough broth to make it kind of "sloppy" or else it will be too dry once it bakes. (Yes, I'm one of those annoying cooks that don't use recipes for some things...) Stuffing recipes are a lot like opinions -- everybody has one. :-) I've seen it made with saltine crackers as well as cornbread, and have also seen mushrooms, sausage, or oysters added. Give me the plain ole bread, celery & onion stuffing anyday though!
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Twinkie
| Saturday, October 04, 2003 - 7:05 pm
Skootz, I make mine the same as Curiouscat only I also add a pan of cornbread and only half a loaf of bread and add more chicken broth. Jiffy cornbread mix works fine. Oops, also meant to say that I also add ground (not links) italian sausage.
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Curiouscat
| Saturday, October 04, 2003 - 11:02 pm
Skootz, it all depends on the type and size of the ham for cooking time and measurements, but studding it with cloves, brushing on mustard, patting on brown sugar, adding pineapple rings and maybe marachino cherries with toothpicks, and then putting leftover pineapple juice and some ginger ale in the bottom of the pan. This liquid is used to baste with and when the ham is done cooking, a little cornstarch can thicken it for gravy.
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Skootz
| Sunday, October 05, 2003 - 10:04 am
mmmmmmgood..these all sound good. I think I will probably make the recipe supplied by CuriousCat. I tend not to be able to follow a recipe directly, but, having all the proper ingredients will surely help. I plan on making the stuffing on Saturday, as only a small portion will fit in the bird anyways. I will cook the rest of it in a small caserole dish beside the chicken and then baste the dressing with some of the drippings from the chicken. My mouth is watering already Thanks for the responses!
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Lumbele
| Sunday, October 05, 2003 - 10:18 am
Now I am feeling guilty about taking the Stouffer shortcut for the last few years. Maybe it's time to go traditional again. Heck, I'll decide on Saturday.LOL Good luck, Skootz!
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Lucy
| Sunday, October 05, 2003 - 11:05 am
Hey Lumbele-Happy Thanksgiving to you, too!!! Hope all of our Canadian friends have a great celebration, with good food and good company!!
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Lostintheglades
| Monday, October 06, 2003 - 6:15 am
Hey Elize - You and I have the same recipe...lots of butter..hehe
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Eliz87
| Monday, October 06, 2003 - 7:16 am
Yep, Lost, good eatin'!!! :-) Honestly, I make homemade stuffing once a year on Thanksgiving -- no need to skimp I figure. ;-)
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Djgirl
| Monday, October 06, 2003 - 7:29 am
Here are two of my "famous" recipes (at least they're famous with my friends & family who LOVE these) Stuffed Salsa Chicken Boneless, Skinless chicken breasts Stuff a tblsp of Philly Cream Cheese in the middle of the filet (you may need to slice open a little pocket if not fileted properly) Place on square sheet of tin foil, and secure the pocket with toothpicks Cover chicken with salsa & grated old cheddar cheese Create a packet with the tin-foil around the chicken sealing all sides. Place in 400F oven for one hour. Be CAREFUL when opening packets - very hot!!!! HashBrown Casserole In a bowl, mix the following: One bag of frozen Hash Browns One container (250g) of Sour Cream One can of Campbell's Cream of Chicken Soup Chopped red onions - to suit your taste - usually 1/2 cup to a cup 2 cups grated cheddar cheese one handful of crushed Salt & Vinegar chips (that's the secret ingredient) Mix together and place in baking pan, cover with grated cheese & tin foil Bake in 400F oven for 60 minutes, remove and let sit for 10 minutes. YUMMY!
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Texannie
| Monday, October 06, 2003 - 7:45 am
This is my kids' favorite veggie recipe.. Zuchinni 'Lasagna' in a greased casserole dish layer marinara sauce sliced zuchinni sauce mozzarella cheese zuchinni sauce cheese (you can do as may layers as you want) Bake covered at 350 for about 30 minutes or so. You can add sliced mushrooms, ground beef, sausage if you want.
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Not1worry
| Monday, October 06, 2003 - 8:11 am
Oh, that sounds just like the zucchini lasagna my dad used to make when I was a kid! He swears he can't remember it, but I think he's just had too many bumper crops of zucchini over the years. I can't wait to try it!
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Skootz
| Monday, October 06, 2003 - 8:20 am
Funny you posted the Hash Brown Casserole today Djgirl. I was just at the grocery store this morning and looked at the Hash Browns..and couldn't remember where I have the recipe for this casserole..now I don't have to search for it
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Texannie
| Monday, October 06, 2003 - 8:29 am
Hope you like it!
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Djgirl
| Monday, October 06, 2003 - 10:13 am
Skootz, this has just confirmed my suspicion that this casserole is a Canuck thing - especially after I made it for my family who were visiting from Portland, OR, and they wanted to know what the hash browns where! Theirs are slivers of potato, not cubes like ours!!! Glad I could help out!
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Melfie1222
| Monday, October 06, 2003 - 8:16 pm
Djgirl... I think you're right about the hashbrown thing. I'm from the same corner of the states as Portland, and I have a crockpot recipe a lot like yours. The potatoes I use are the frozen cubed potatoes with peppers/onions... they're usually labeled Potatoes O'Brien, anything labeled hash browns are usually the shredded kind. The recipe I use calls for stuffing mix on the top but next time I will try it with the crushed salt and vinegar chips. The salsa stuffed chicken sounds yummy too, I'll have to try that..
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Skootz
| Tuesday, October 07, 2003 - 11:03 am
I just made these and had to share..because I cannot share or eat them until this weekend. I am freezing them or else I will eat them all. The recipe came from Quick and Easy baking recipes - from Robin Hood. Chocolate Raspberry Layer Bars Base 1 cup All purpose flower 1/4cup icing sugar ½ cup Butter preheat oven to 375 - spray 9" square pan with cooking spray. Combine flour and icing sugar. Cut in butter until mixture is crumbly. Press firmly into greased pan. Bake at 375 for 15-18 minutes. Filling: 1/3 cup raspberry jam (I used strawberry) 1 cup white chocolate chips 4oz cream cheese (softened) 2 tbsp light cream or milk spread jam on warm crust. Melt white chocolate chips as directed on package. Beat cream cheese and cream in small mixer bowl. Add melted chocolate, beating until smooth. Mix well. Spread evenly over jam (I found that the mixture was quite thick, so I put it in the microwave to soften it up a bit to spread better over jam) Chill to set - approx 1 hour Topping: 1 cup semi-sweet chocolate chips 3tbsp butter Melt chocolate chips and butter together over low heat, stirrin guntil smooth. Spread over filling. Chill untiol set. Tip: Use your favorite jam, apricote, peach and strawberry are all great enjoy!
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Lostintheglades
| Tuesday, October 07, 2003 - 1:14 pm
My family says thanks...lol...I haven't cooked this much in years. I'm having so much fun with all these new recipes it's made cooking fun again. I made the Green Chili Chicken yesterday, tonight it's cube steak but I think I'm going for the salsa chicken tomorrow.... <<<my family thinks I'm possessed>>>>
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Lostintheglades
| Wednesday, October 08, 2003 - 6:14 am
Anyone have a good recipe for Round Steak? I'm really tired of the Swiss and smothered recipes.
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Eliz87
| Wednesday, October 08, 2003 - 7:11 am
Lost, you can always pound round steak to very thin, spread stuffing on top it, and roll it. Quickly brown the roll in some olive oil, and then bake it at 350 until the meat is done to your taste. Let it sit for a few minute before slicing so that the stuffing doesn't come out of the roll.
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Lostintheglades
| Wednesday, October 08, 2003 - 9:41 am
Oooh...sounds yummy Eliz, I just happen to have some Pepperidge Farms stuffing here too.
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Djgirl
| Wednesday, October 08, 2003 - 10:30 am
I think this is a fantastic thread - especially for we beginners. I sometimes have problems coming up with a full dinner, or varying what I always make. I grew up in a house where we had spaghetti once a week, every week, and I don't want to do that to my kids (whenever they come along!). I'm lucky to have a bf who loves food, and doesn't cook, so I look like a kitchen goddess! lol
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Lostintheglades
| Wednesday, October 08, 2003 - 11:13 am
This is a great thread. I rarely cook the same thing 2 weeks in a row....shoot, until I found this thread I rarely cooked anymore. I used to love to cook but that was before I had to work all day and manage the kids. I hate being greeted with "What's for dinner?" as soon as I walk in the house. I still love cooking those big Sunday dinners, Thanksgiving and Christmas dinners but I hate the everyday, gotta cook something meals. I would try new recipes but not knowing if anyone really ever ate it before was scary, and some of them came out just as bad.
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Carolshelly
| Wednesday, October 08, 2003 - 12:48 pm
Hi all, your receipes sound great. I have a quick desert, called dump cake. Dump 1 can of crushed pineapple and 1 can of cherry pie filling in 9 x 11 dish, mix well, dump 1 box yellow cake mix on top, spread evenly, then 1 cube of butter. I melt it & pour evenly over top. Bake at 375 for about 1 hour, till top browns. Quick, easy and really good.
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Lostintheglades
| Wednesday, October 08, 2003 - 12:52 pm
Wow - I have that dump cake recipe...forgot all about it. It is really good. going to pantry to take inventory
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