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Archive through May 21, 2007

The TVClubHouse: General Discussions ARCHIVES: Apr. 2007 ~ Jun. 2007: Cooking Corner (ARCHIVES): QUICK QUESTIONS (ARCHIVES): Archive through May 21, 2007 users admin

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Escapee
Member

06-15-2004

Monday, February 05, 2007 - 4:18 pm   Edit Post Move Post Delete Post View Post Send Escapee a private message Print Post    
Ladytex: Try Sunsweet Spicy Hot Ketchup.


http://store.sunsweet.com/merchant2/merchant.mvc?Screen=PROD&Store_Code=store&Product_Code=3758&Category_Code=PANTRY


It's awesome.

Chiliwilli
Member

09-04-2006

Monday, February 05, 2007 - 4:22 pm   Edit Post Move Post Delete Post View Post Send Chiliwilli a private message Print Post    
I would do without if all I had was Miracle Whip. I can't even stand the smell let alone the taste and you can't hide the taste.

Costacat
Member

07-15-2000

Monday, February 05, 2007 - 4:40 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I cannot stand Miracle Whip, and can spot it's usage from 10 feet away. It has a very different taste than mayo. I'm not even a huge mayo fan, but it does have it's place (as in potato salad or on sandwiches). In my opinion, Miracle Whip is disgusting white stuff!

Plugra unsalted butter here. Grey Poupon for sandwiches if I haven't been to any gourmet food places and I'm out of my favs (Garlic Mustard is yummy!), Guldens Brown only when cooking. Kraft Mayo (never Best Foods). I dunno if Hellman's is available in my stores, I'll have to check. (I've heard it's the best.)

Costacat
Member

07-15-2000

Monday, February 05, 2007 - 4:51 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Oh heck. Forgot to mention...

Stacked enchiladas.

I caught an older Alton Brown show on Food Network last week. Originally, back in the very early 20th century, enchiladas were made as layered or stacked. The "Americanized" version of them is rolled and placed in a baking dish.

Landi
Member

07-29-2002

Monday, February 05, 2007 - 4:52 pm   Edit Post Move Post Delete Post View Post Send Landi a private message Print Post    
costa, hellman's IS best foods. on the west coast it's best foods, over the rockies it's hellmans. i agree miracle whip is NASTY!

Costacat
Member

07-15-2000

Monday, February 05, 2007 - 4:57 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Oh LOL... then yuck. I think Kraft mayo is way better than Best Foods. It's creamier and richer, to me anyways. I don't use mayo all that often, but the one time I bought Best Foods by accident, I knew it. (And no, it wasn't Miracle Whip!)

Ladytex
Member

09-27-2001

Monday, February 05, 2007 - 4:59 pm   Edit Post Move Post Delete Post View Post Send Ladytex a private message Print Post    
Escapee: I'll look for that next time I'm in the grocery store, thanks

Goddessatlaw
Member

07-19-2002

Saturday, February 10, 2007 - 5:36 pm   Edit Post Move Post Delete Post View Post Send Goddessatlaw a private message Print Post    
Metoo, we've just started using fat-free mayonnaise because of Colossus' triglyceride problem, it is very good - zero fat, zero cholesterol. I generally despise fat-free anything (low-fat sour cream is fine, fat-free sour cream is te heinous), but I've detected no real difference between fat-free and regular mayo. Never been a fan of Miracle Whip, though, I certainly wouldn't substitute it in a recipe that calls for mayo.

Serate
Member

08-21-2001

Saturday, February 10, 2007 - 6:42 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
Miracle Whip has egg yolks in it. I know this because I had a friend who was allergic to eggs and ate MW thinking it didn't have eggs.

Ingredients: WATER, SOYBEAN OIL, VINEGAR, HIGH FRUCTOSE CORN SYRUP, SUGAR, MODIFIED FOOD STARCH, EGG YOLKS, SALT, MUSTARD FLOUR, ARTIFICIAL COLOR, POTASSIUM SORBATE AS A PRESERVATIVE, SPICE, PAPRIKA, NATURAL FLAVOR, DRIED GARLIC.
http://www.kraftfoods.com/main.aspx?s=product&m=product/product_display&u3=******2100064515***

We grew up on Miracle Whip - Mom wouldn't have mayo in the house. Course there were some days that money was so tight we'd have "steak" sandwiches. Miracle Whip and bread. And I have a recipe for Miracle Whip Cake that doesn't seem to do as good with mayo.

Now days it matters not to me which I have. I can tell if it's MW or mayo on the sandwich but it really matters not to me which I have if I have.

Karen
Member

09-07-2004

Tuesday, April 03, 2007 - 6:55 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Totally stupid question: I bought "picked over crab meat" from my butcher today. This is going in a chilled watermelon soup for dinner tonight. This crab meat is cooked already, yes? (The same as the 'machine peeled shrimp' is ready to eat?)

Quick response, if possible! Dinner's on the table in an hour, thanks!!

Juju2bigdog
Member

10-27-2000

Tuesday, April 03, 2007 - 8:06 pm   Edit Post Move Post Delete Post View Post Send Juju2bigdog a private message Print Post    
Yes, Karen, it is already cooked. Hope I got here in time. Probably not.

Karen
Member

09-07-2004

Tuesday, April 03, 2007 - 9:02 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Thanks, Juju! Not quite in time, but I bit the bullet and served it as is, anyways. Mmm. Anyone looking for a cheap, easy, glamorous meal should check this out. I've only ever made it in the past with a mix of imitation crab and baby shrimp, tonight was the first I did w/ real crab. Excellent and fantastic, either way. I've only served it cold, but waiting to try it warm.

Watermelon Soup

Urgrace
Member

08-19-2000

Tuesday, April 03, 2007 - 9:39 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Metoo! You never let us know if your dh liked the MW or not.

Teachmichigan
Member

07-22-2001

Wednesday, April 04, 2007 - 3:17 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
That sounds delicious, Karen! I've bookmarked it for this summer when the watermelon is abundant. :-)

Metoo
Member

02-22-2005

Wednesday, April 04, 2007 - 4:34 pm   Edit Post Move Post Delete Post View Post Send Metoo a private message Print Post    
I haven't heard any "yuks"! I did go ahead and buy a jar of our regular mayo just to have on hand for potato salad, deviled eggs, etc. Since I haven't been buying his favorite sandwich meat (regular bologna, sugar cured ham,pastrami) but getting the low fat meats like turkey, he hasn't been making as many sandwichs. Guess I'm going to have to ask him.

Metoo
Member

02-22-2005

Thursday, May 10, 2007 - 4:07 pm   Edit Post Move Post Delete Post View Post Send Metoo a private message Print Post    
Corned beef recipe, please. Never had one before and hubby brought one home from the store yesterday. Help!

Dipo
Member

04-23-2002

Thursday, May 10, 2007 - 5:07 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Metoo, go to foodtv.com and in the recipe box, type corned beef and Go. you will get tons of recipes. I don't ever make it so don't have a favorite recipe for it.

Urgrace
Member

08-19-2000

Thursday, May 10, 2007 - 5:47 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
This one is a baked recipe, Metoo. Good luck!

corned beef brisket, about 4 pounds
1 tablespoon mixed whole pickling spices
1 rib celery, sliced
1 onion, cut up
1 carrot, sliced
1/3 cup light brown sugar, packed
1 tablespoon prepared mustard
1/2 cup sweet pickle juice

PREPARATION:
Wash corned beef and place in a large stock pot or Dutch oven. Cover with cold water and add pickling spices. Add celery, onion, and carrot. Bring to a boil. Reduce heat, cover, and simmer for 4 to 4 1/2 hours.

Cool corned beef in the broth. Place beef in a shallow roasting pan. Score fat. Mix brown sugar with mustard and rub over the brisket. Pour pickle juice into the pan. Bake at 300° for 1 hour, basting occasionally with the pan drippings.

Corned beef recipe serves 8

Urgrace
Member

08-19-2000

Thursday, May 10, 2007 - 5:48 pm   Edit Post Move Post Delete Post View Post Send Urgrace a private message Print Post    
Wait! Is the corned beef your dh brought home already spiced? If so, all you need to do is follow the baking directions on the package.

Twinkie
Member

09-24-2002

Thursday, May 10, 2007 - 6:00 pm   Edit Post Move Post Delete Post View Post Send Twinkie a private message Print Post    
It probably came with the little packet of spices. Cut that open and pour it in the pot of water.

Treasure
Member

06-26-2002

Thursday, May 10, 2007 - 8:13 pm   Edit Post Move Post Delete Post View Post Send Treasure a private message Print Post    
Metoo, I have fixed Cornedbeef and cabbage a few times. I do it in my crockpot. I use red potatoes and quarter them. I also put in carrots cut in pieces. They go on the bottom. Then I put the cornedbeef on top of them. Add the package of spices or season yourself. I then quarter a head of cabbage and place the wedges on top of the beef. Some recipes say to leave the cabbage for the last 15 minutes of cooking. Do that if you want the cabbage to be firm. I like it soft, so I put it in the pot from the start of cooking. Add about a cup of water or beef broth. Set your crockpot on high and cook for 5 to 6 hours.

I love to start my crockpot just before noon and have my meal ready to eat by my 6pm dinner time.

Metoo
Member

02-22-2005

Friday, May 11, 2007 - 7:21 am   Edit Post Move Post Delete Post View Post Send Metoo a private message Print Post    
Thanks, everybody. I just looked at it once when he was putting it in the freezer ( I was thinking "what am going to do with this?") and I think there was a little packet inside. Going to fix it this weekend. I'll let you know how it turns out.

Sherbabe
Member

07-28-2002

Sunday, May 20, 2007 - 1:43 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
OK, i'm not a cook, but, there was a dish at my work that i asked what the ingredients were. It basically is a chicked dish, but, it was dipped in PANKO. a japanese style bread crumb.
on the box there is a pork recipe and you have to send away for more recipes. was wondering if any of you cooks out here have heard of this tasty bread crumb or have any easy recipes that include it.

Kstme
Member

08-14-2000

Monday, May 21, 2007 - 9:27 am   Edit Post Move Post Delete Post View Post Send Kstme a private message Print Post    
Sherbabe, I use them all the time and with everything. Fish, beef, chicken and pork. Use them the same way you'd use crumbs. They are fabulous! They stay crispy. I have used them on fried zucchini and YUM! Have fun with them and use YOUR imagination! :-)

Costacat
Member

07-15-2000

Monday, May 21, 2007 - 9:46 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Panko breadcrumbs can be used on anything that you'd use regular breadcrumbs on. Anything that you'd bread. Anything that you'd top (they really do wonders on homemade mac 'n cheese).