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Archive through December 21, 2005

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: QUICK QUESTIONS (ARCHIVES): Archive through December 21, 2005 users admin

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Julieboo
Member

02-05-2002

Monday, November 28, 2005 - 1:57 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
HELP! My dh got a frozen turkey from work. It is 23 lbs. He brought it home last week and left it in his car in the garage overnight (it was about 40 degrees). Then he put it in a cooler in the morning with ice and left it there til early afternoon when he got it to my parent's freezer (where there was room for it.)

My question, is it still good? I am thinking it started to thaw a bit when it was in the car overnight and in the cooler. Anyone know??

Thanks in advance!!!

Sillycalimomma
Member

11-13-2003

Monday, November 28, 2005 - 2:00 pm   Edit Post Move Post Delete Post View Post Send Sillycalimomma a private message Print Post    
I would think that it is as long as it wasn't exposed to temperatures over 40 degrees.

Spitfire
Member

07-18-2002

Monday, November 28, 2005 - 2:07 pm   Edit Post Move Post Delete Post View Post Send Spitfire a private message Print Post    
We have done this before as well when my hubby has brought them home after his afternoon shift at 11:30 with nowhere to put it. It's been fine for us.

Costacat
Member

07-15-2000

Monday, November 28, 2005 - 5:29 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Jules, that turkey had already started to thaw, definitely. Turkeys freeze at about 26 degrees (F) and I think it's recommended that they be stored (frozen) at about 0 degrees.

If there are still ice crystals inside the cavity, and if it's still mostly frozen, I think you'll be OK. Be sure to smell it once it's been completely defrosted. It's not the only indicator, but it is one indicator that it's gone "bad."

Julieboo
Member

02-05-2002

Tuesday, November 29, 2005 - 8:15 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Yikes, it's been back inside a freezer several days now, so how would we be able to tell if it's good or not? Wouldn't cooking it kill anything bad? HELP!?

Costacat
Member

07-15-2000

Tuesday, November 29, 2005 - 8:21 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Do you know how much it defrosted before you stuck it back in the freezer? If you could poke it and it was mushy, honestly, I'd toss it out. Truly, turkeys need to be kept frozen at some ridiculously low temp. If it had started to defrost, I'd have either let it defrost entirely and cooked it, or tossed it out. :-(

Julieboo
Member

02-05-2002

Tuesday, November 29, 2005 - 10:23 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
It was never mushy, but part of it was a bit soft.... So we are better off dumping? Rats! My dumb dh! Why doesn't he tell me this stuff before it is so late?

Costacat
Member

07-15-2000

Thursday, December 15, 2005 - 6:35 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Does anyone here have a Finnish recipe for carrot casserole? It's a traditional Christmas dish, and it's yummy! But I don't know how it was made!

Jmm
Moderator

08-16-2002

Thursday, December 15, 2005 - 9:42 pm   Edit Post Move Post Delete Post View Post Send Jmm a private message Print Post    
Costa, I've never tried it but what about this one?

Carrot Casserole
(Porkkanalaatikko)

Recipe Ingredients

˝ kg carrots
water
1 ˝ dl short-grain rice
5 dl liquid from boiled carrots
5 dl milk
2 eggs
salt
white pepper
nutmeg

Recipe Cooking and Preparation Method

Boil the peeled and chopped carrots in salty water until tender.

Strain the liquid to a separate saucepan (5 dl), add the rice and cook until the liquid is absorbed.

Blend the carrots and add them to the rice together with the remaining ingredients. Season with white pepper, nutmeg and salt if needed.

Pour the mixture into a greased oven casserole and cook at 175 degrees Celsius for approximately one hour.

Food Serving Suggestion

Serve the warm Carrot Casserole together with the Christmas Buffet.

It is from Finnguide

Karen
Member

09-07-2004

Friday, December 16, 2005 - 12:49 am   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Found this carrot casserole at Virtual Finland:

Carrot casserole
Preparation time: 40 minutes
Cooking time: 20 minutes + 1 1/2 hours
Oven temperature: 350 °F (175°C)
Suitable for freezing

3/4 cup (2 dl) rice
1 1/2 cups (4 dl) water
1/2 cup (1,2 dl) milk
3 teaspoons salt
3 lb. (1 1/2 kg) carrots
3/4 cup (2 al) milk or a mixture of cream and milk
1/4 cup (50g) butter
3 eggs
1 teaspoon grated nutmeg
1 tablespoon sugar
2 teaspoons salt
Coating: dried breadcrumbs, butter

1. Boil the rice in the water and milk mixture and cook until the rice starts to thicken just a bit.
2. Peel and grate the carrots.
3. Mix the grated carrots, milk, melted butter, eggs and spices into the rice pudding.
4. Pour the mixture into a greased baking dish. Sprinkle with dried breadcrumbs and dot with butter. Bake in the oven until brown all over.

Costacat
Member

07-15-2000

Friday, December 16, 2005 - 8:10 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
LOL! Thanks JMM and Karen. And yes, I found those two recipes, too. The problem is that what I ate seemed like a cross between the two. And, of course, JMM's requires conversions from metric! <gak!>

I *think* Karen's recipe is more like what we had, but there was some "heat" in the casserole, so I think there was white pepper added. It's been bugging me, but I guess I'll play with it to see what I come up with.

FWIW, this carrot casserole was AWESOME! Looks like it made quite a bit. It was sort of like a very firm custard (you could cut the pieces into squares). Sweet from the carrots, and the crunchy breadcrumb topping. For vegetarians, this was a great option as a side dish or main dish.

I tasted it at Christmas on the Prado (wait! December Nights! in Balboa Park). The international houses all serve tastings of their specialities. The House of Finland's combo was three meatballs, carrot casserole, and beet salad. My dad and his wife and I usually buy things from different countries and share 'em. I don't eat meat, so they got the meatballs and I scarfed the carrot casserole. It was REALLY yummy!

Rslover
Member

11-19-2002

Friday, December 16, 2005 - 6:18 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
Costa,

I think your casserole is here, among others.

HOUSE OF FINLAND RECIPES

Costacat
Member

07-15-2000

Saturday, December 17, 2005 - 9:54 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Rslover!! I love you!! What an idiot (me!) to not even THINK of checking their site! (Actually, I know I checked for one of the houses a few years ago and they didn't have a site and figured no on else would!)

Thank you thank you thank you!

I do think they missed an ingredient or two, though. There was something in there, something that added heat. I've just sent an email to a couple of people at the House... I'll let you all know what I find out!

I'll post this recipe if I get the right one. If *I* was impressed by a vegetarian dish, well, you gotta know it was good! :-)

Rslover
Member

11-19-2002

Saturday, December 17, 2005 - 12:01 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
You are quite welcome. That seemed to be from a few years ago so maybe they did change the recipe a bit this year. It couldn't be jalapenos. Are you sure it wasn't nutmeg. Though not hot, it does have a strong taste if too much is used. I am sure they will give you the exact recipe. I will make it too if it is that good. I couldn't figure out what Blue Rose rice is. The closest I found was some brand made in Louisiana.

Costacat
Member

07-15-2000

Saturday, December 17, 2005 - 12:04 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I think Blue Rose rice is a calrose rice. Short grained and sticky. I'm heading to the grocery store and will check it out.

I'm pretty sure there wasn't any nutmeg in there.

I'm making a trial batch today, so I'll let you know! :-)

Costacat
Member

07-15-2000

Monday, December 19, 2005 - 1:11 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Rs, I made the carrot casserole Saturday night. I used Calrose sushi rice (short grained sticky rice). And I added about a 1/2 to 1 tsp of white pepper. It turned out pretty darned close!

Next time I make the recipe... when it says 1-2 tbls of syrup? I'm gonna use corn syrup (I used maple syrup, silly me!). And instead of grating the carrots (so you end up with shreds), I'll use the food processor without the grater attachment (so you end up with very finely chopped pieces). The pieces will more closely match the rice, and will make a smoother texture.

But the flavor? Yeah, it was the white pepper and it tasted pretty close to what I remembered. Not quite as sweet, but I think that was the syrup (there was a hint of sweet and a hint of heat... I got the heat but missed the sweet! :-)).

Rslover
Member

11-19-2002

Monday, December 19, 2005 - 1:16 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
How come you didn't use the molasses?

Kaykay
Member

01-21-2004

Monday, December 19, 2005 - 1:21 pm   Edit Post Move Post Delete Post View Post Send Kaykay a private message Print Post    
has anyone ever made spaghetti squash???

Kep421
Member

08-11-2001

Monday, December 19, 2005 - 1:22 pm   Edit Post Move Post Delete Post View Post Send Kep421 a private message Print Post    
Noooo.... but I've squashed spaghetti under my plate...does that count?

(sorry...couldn't resist)

Kaykay
Member

01-21-2004

Monday, December 19, 2005 - 1:42 pm   Edit Post Move Post Delete Post View Post Send Kaykay a private message Print Post    
lol kep421 :-) so have my kids!!!!

Texannie
Member

07-16-2001

Monday, December 19, 2005 - 1:49 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Love spaghetti squash!!!!

How To Cook Spaghetti Squash


Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.
Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes.

Spaghetti Squash with Vegetables & Mozzarella
1 spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
1 lg. yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese
Serves 6-8
Preheat oven to 375 F. Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.

Spaghetti Squash Alfredo
1 med spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
1 C sour cream
1/2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
2 cloves garlic, finely minced
1/4 tsp. salt
1/4 tsp. black pepper
Serves 6-8
In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.

Low Carb Spaghetti Squash Pancakes
6 C spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
4 eggs
2 T chopped green onion or chives
salt and pepper to taste
oil for skillet
Makes About 30 Patties
Add eggs, onion or chives, salt and pepper to cooked spaghetti squash. Form into 3 inch patties. Heat oil in a skillet and cook for 3-4 minutes on each side.
For a different flavor, you can sauté the patties in butter. For an Asian flair, sauté in canola oil mixed with a few drops of sesame oil, serve with soy sauce.

Pesto Spaghetti Squash with Mozzarella
1 spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
1 T olive oil
3/4 C pesto sauce
4 oz smoked or plain mozzarella cheese, shredded
1/4 C grated Parmesan cheese
Serves 6 to 8 as a side dish
Heat oil in a large skillet over medium high heat, add spaghetti squash. Using a couple of forks to lift, mix in pesto. Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt. Serve immediately.

Spaghetti Squash Chicken Alfredo
4 boneless chicken breasts cut into bite size pieces
4 T butter
1 med spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
1/2 C heavy cream
1/2 C shredded Parmesan cheese
1/2 C shredded mozzarella cheese
Serves 4
Sauté chicken pieces in butter until cooked, about 10 minutes.
Heat cream on the stove and when it is very warm, add the cheese and stir to melt. Combine the cheese sauce with the cooked pieces of chicken and the cooked spaghetti squash strands. Sprinkle with extra parmesan cheese if desired.

Oysters & Spaghetti Squash
24 shucked oysters
1 large spaghetti squash
8 tablespoons butter
salt and freshly ground pepper
1 1/2 C heavy cream
pinch of nutmeg
1/4 C grated Parmigaiano-reggiano cheese
1 C finely chopped fresh herbs like parsley, chives, basil, chervil
cayenne pepper to taste
Serves 6
Preheat oven to 350° F.
Cut squash in half, remove seeds and stringy center, season with salt and pepper and bake, cut side down, in a pan filled with about an inch of water. It is done when it separates into strands but is not mushy. (Click here for more information about, and other methods for, cooking spaghetti squash.)
When cool enough to handle, comb out the long strands of flesh with a fork. Place in a heatproof dish, mix with 4 tablespoons of butter, season, cover and reheat in the oven before serving.
Remove the oysters from the shells and pat dry. Combine cream, remaining butter and nutmeg in a heavy saucepan and boil over medium heat until the sauce is reduced to about 1 cup. Remove from heat and whisk in the cheese until it melts.
Stir in the fresh herbs and oysters and cook over low heat until the edge of the oysters start to curl. Season to taste. Arrange the hot squash on a serving platter, pour the sauce over it and serve immediately.

Spaghetti Squash Frittata
1 C spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
4 eggs, lightly beaten
2 T chopped Italian parsley
3 T grated Parmesan cheese
1 C finely chopped red onion
3-4 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 T butter
Serves 6
Preheat broiler.
Combine all ingredients in a large mixing bowl.
Melt butter in a large skillet. Pour mixture into the skillet and cook over low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned.


Spicy Chicken (or Turkey) & Spaghetti Squash Skillet
1 small spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
2 T olive oil
1/2 C minced onion
3-4 cloves garlic, minced
2 green onions, finely chopped
12 oz. cooked chicken or turkey meat
2 C canned crushed tomatoes
1/4 C dry red wine
2 tsp. capers
2 1/2 tsp. fresh oregano (1 tsp. dried)
1 tsp. crushed red pepper, more to taste
3 T Italian parsley, finely chopped
Serves 6
Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes. Add the chicken or turkey and cook for about 3-4 minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another 5 minutes. Pour sauce over heated spaghetti squash and serve.
For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu

MUSHROOM SPAGHETTI SAUCE & SQUASH
8 oz. cooked lean ground beef
1 c. tomato sauce
1 c. canned tomatoes
1/2 c. sliced sauteed mushrooms
1/2 tsp. basil
1/2 tsp. oregano
2 c. cooked spaghetti squash
Combine all ingredients except squash and simmer 10 to 15 minutes. Divide into 2 equal servings and serve over 1 cup spaghetti squash.

BAKED SPAGHETTI SQUASH DINNER
1 spaghetti squash, cut in half lengthwise
1 lb. hamburger, extra lean
1 sm. onion, grated
Salt and pepper
1/2 c. grated cheddar cheese
1 c. canned tomato sauce
1/2 tsp. basil leaves, crumbled
Boil halves of spaghetti squash face down in 2 inches of water for 20 minutes or until mildly tender. Break hamburger into small pieces and partially fry with onion, salt and pepper in butter. When cooled, remove inner shreds of spaghetti squash from both halves and mix lightly with hamburger and tomato sauce. Add basil; return mixture to spaghetti squash shells. Sprinkle with cheddar cheese and bake for 30 minutes at 350 degrees.

BAKED SPAGHETTI SQUASH LASAGNA
1 (2 3/4 lb.) med. spaghetti squash, cooked in microwave oven about 12 minutes or baked, then cooled for handling
3 tbsp. flour
1 med. clove garlic, minced
1/2 tsp. salt
1 (15 oz.) carton low fat Ricotta cheese, drained
1 c. packed spinach leaves
1/3 c. grated Parmesan cheese
1 c. Italian style red pasta sauce
6 oz. sliced Mozzarella cheese
Split squash lengthwise. Remove seeds and stringy portion. Use fork to comb squash flesh, pulling it off in long strands. Place in large mixing bowl. Toss with flour, garlic and salt until well combined.
Blend Ricotta, spinach and Parmesan cheese in food processor or blender until smooth.
To assemble, spread 1/2 cup sauce on bottom of shallow 6-cup baking dish. Top with spaghetti squash, arranging evenly and compactly. Spread Ricotta mixture evenly over squash. Spread remaining sauce over Ricotta. Cover with sliced Mozzarella. Place on baking sheet to catch any juices during baking.
Bake on center rack of 350 degree oven, uncovered, until cheese is lightly browned on edges and juices bubble, about 40 to 50 minutes. Cut into squares and serve hot. Makes 6 servings.

SPAGHETTI SQUASH & MEATBALLS
1/2 lb. ground beef or ground turkey
2 tbsp. uncooked oatmeal
1 tsp. oregano
1 clove garlic, minced
Salt & pepper to taste
2 lg. spaghetti squash
Mix meat, oatmeal, oregano and garlic together. Form into little meatballs. Spray baking pan with Pam and set meatballs in pan. Bake at 350 degrees until done. Cut squash in half, remove seeds, place foil on rack in oven. Place the 4 halves cut side down on foil and bake at 350 degrees for approximately 30 minutes.
To test for doneness, take a fork and scrape flesh from skin, it will come apart an look like spaghetti. When done scrape squash from skin. Serve with meatballs. Top with tomato sauce of choice (1 cup per serving) no sugar. (Weigh and measure 4 ounce meatballs per serving and 1 cup squash.) Serve with 1 cup tossed salad. Single serving = 4 ounces protein, 1 cup starch, 1 cup vegetable, 1 cup salad.

SPAGHETTI SQUASH MARINARA
2 tsp. each olive oil and butter
1 clove garlic, minced
1/2 c. sliced mushrooms
1 1/2 c. canned ready cut tomatoes
2 c. cooked spaghetti squash strands
Salt and pepper to taste
1/2 c. chopped onions
1/4 c. chopped parsley
1/2 tsp. dried basil
3/4 c. grated Parmesan cheese
In a large non-stick skillet heat olive oil and butter. Saute garlic and onions until onions are translucent about 5 minutes, add mushrooms and saute 2 minutes longer, stir in tomatoes, parsley and seasonings, cover and simmer gently for 15 minutes, stir in half of the Parmesan cheese, reheat spaghetti squash and arrange strands on serving platter, spoon sauce over squash and sprinkle with remaining cheese.
How to cook spaghetti in microwave. Cut squash in half, scoop out seeds and place cut sides down, in microwave safe dish. Add 1/3 cup water. Cover with plastic wrap. Microwave on high (100% power) for 10 to 12 minutes, or until tender, turning dish after 5 minutes. Drain and cool. Yield: 4 servings - 158 calories - 1 bread, 1 meat, 1 fat, 2 vegetables.

SPAGHETTI SQUASH WITH SPINACH AND CHEESE
1 lg. spaghetti squash
1 (10 oz.) pkg. frozen spinach
8 slices bacon, cooked and crumbled
6 oz. creamed cottage cheese
2 tbsp. butter
2 tbsp. flour
1 c. milk
1/4 - 1/2 tsp. nutmeg
1 tsp. chicken bouillon
Salt and pepper
1 c. Cheddar or Swiss cheese
Cook squash. Meanwhile, cook spinach only until thawed, drain well. Combine with bacon and cottage cheese. Season with salt and pepper and set aside.
Prepare white sauce. Using a fork remove squash strands into a large bowl; add seasoned white sauce and toss to combine well.
In casserole dish, layer half of the squash mixture, half of the spinach mixture and sprinkle with half the grated cheese; repeat layers. Bake at 350 degrees for 20-30 minutes, or until bubbly. Six main dish servings.

SPAGHETTI SQUASH AND SPINACH CASSEROLE
2 eggs
4 c. cooked spaghetti squash
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained (about 1 c.)
1 c. drained canned sliced mushrooms
1/2 c. finely chopped red bell pepper
1/4 c. bean sprouts
1 packet (four 1/4 c. servings) reduced calorie chicken gravy mix, prepared according to pkg. directions (10 calories per 1/4 c. prepared gravy
6 oz. mozzarella cheese, shredded
Preheat oven to 375 degrees. In medium mixing bowl beat eggs; add squash, mixing well. Spray shallow 1 quart casserole with nonstick cooking spray and spread squash mixture evenly over bottom of dish; bake until set, 15-20 minutes.
In medium mixing bowl combine remaining ingredients except cheese, mixing well. Spread spinach mixture over squash; sprinkle with cheese. Bake until cheese is melted and lightly browned, 20-25 minutes; remove from oven and let stand 5 minutes before cutting. Makes 4 servings.

Kaykay
Member

01-21-2004

Monday, December 19, 2005 - 1:55 pm   Edit Post Move Post Delete Post View Post Send Kaykay a private message Print Post    
HOLY CROW!!! THANK YOU!!!!!!!!!!!! I have to run but i CAN'T wait to read all these yummy recipes!!!! THANK YOU!!!!!!!!!!!!!

Texannie
Member

07-16-2001

Monday, December 19, 2005 - 3:32 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
The only thing that is a pain in the butt is cutting it in half, so microwaving it is kind of hard to do since you have to cut it first.

Costacat
Member

07-15-2000

Monday, December 19, 2005 - 6:22 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I second what Texannie said about cutting it. It can be a pain... be careful!

Rs, I didn't think there was molasses in it. You can usually tell when molasses is used in something, and I was pretty sure it wasn't in this casserole.

Rslover
Member

11-19-2002

Wednesday, December 21, 2005 - 9:05 am   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
I thought you made the recipe I found. It has 2 T. molasses in it.