TVCH FORUMS HOME . JOIN . FAN CLUBS . DONATE . CONTACT . CHAT  
 Wikia  Quick Links   TOPICS . TREE-VIEW . SEARCH . HELP! . NEWS . PROFILE
Archive through December 12, 2007

The TVClubHouse: General Discussions ARCHIVES: Oct. 2007 ~ Dec. 2007: Cooking Corner: QUICK QUESTIONS: Archive through December 12, 2007 users admin

Author Message
Costacat
Member

07-15-2000

Tuesday, November 13, 2007 - 3:08 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
If they are blanched properly, they'll be just fine.

But honestly? I'd use fresh green beans on turkey day...

Dipo
Member

04-23-2002

Tuesday, November 13, 2007 - 4:08 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Thanks, I just want them to be blanched before I saute them, which I could do on the day, but was trying to think of things I could do ahead.

SO I gather the earliest I could blanch them would be the day before.

Costacat
Member

07-15-2000

Tuesday, November 13, 2007 - 4:52 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Yeah, I'd do it the day before. Or even the morning of. But unless your stovetop is at a premium, it's only gonna take a couple of minutes to blanch 'em. You could blanch them as you heat up the saucepan to sautee 'em in.

Karen
Member

09-07-2004

Monday, November 19, 2007 - 12:08 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Dumb question... I've been craving chicken pot pie in the worst way. I've found tons of good recipes to pick and choose from (I'm one of those cooks who finds five or six different recipes and then amalgamates the best part of all of 'em.)

The thing that's got me stumped is that none of the recipes specify whether or not the pie should have a bottom crust. I plan to use phyllo for the top crust... do I need a bottom one?

Y2krazy
Member

09-17-2002

Monday, November 19, 2007 - 12:21 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Karen, you do NOT need a bottom crust. Many people don't make a bottom anymore, to save calories!

Julieboo
Member

02-05-2002

Monday, December 10, 2007 - 1:48 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
I am stumped and I doubt anyone will be able to help, but thought I'd try.

When I was in college (gulp in the mid 80s) I would occasionally make chocolate chip cookies. The only choc chips the little store had near campus were in a shiny silver package and it had a recipe on the back. Well those cookies were the best. I did save the recipe, but it got lost in our last move. I have no idea what brand the chip were. Any ideas on how I could look this up? (Or does anyone have a link for suer good choc chip recipes?)

Thanks, though I know I am most likely SOL!

Julieboo
Member

02-05-2002

Monday, December 10, 2007 - 1:54 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Oh, before someone mentions the very obvious GOOGLE, I already did. I input "chocolate chips silver package" and got a bunch of stuff, but not what I was looking for...

Kc103
Member

07-13-2004

Monday, December 10, 2007 - 2:02 pm   Edit Post Move Post Delete Post View Post Send Kc103 a private message Print Post    
Is there a topic or thread anywhere on TVCH where all the shows on The Food Network are discussed? Thanks

Prisonerno6
Member

08-31-2002

Monday, December 10, 2007 - 2:22 pm   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
Were they Ghiardelli chocolate chips?

http://www.ghirardelli.com/products/chips_milk.aspx

Kitt
Member

09-06-2000

Monday, December 10, 2007 - 3:05 pm   Edit Post Move Post Delete Post View Post Send Kitt a private message Print Post    
I've heard good things about the Nestle Toll house recipe:
http://www.cookingforengineers.com/recipe/185/Nestle-Toll-House-Chocolate-Chip-Cookies

The site also has some tips for what results you get if you alter the amount of flour/size of egg etc.. That might help you get the taste you remember.

Cinnamongirl
Member

01-10-2001

Monday, December 10, 2007 - 3:06 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
I think my chocochips come in a silver package, I'll check when I get home...

I also have a GREAT choclate chip cookie recipe that I use ALL the time (well, at least twice a month), I'll post that when I get home too

Karen
Member

09-07-2004

Monday, December 10, 2007 - 3:11 pm   Edit Post Move Post Delete Post View Post Send Karen a private message Print Post    
Julie, I think you're thinking of Chipits, from Hershey?



Kitt
Member

09-06-2000

Monday, December 10, 2007 - 3:15 pm   Edit Post Move Post Delete Post View Post Send Kitt a private message Print Post    
They also might be Guittard, their milk choc chips seem to come in a silver bag:
http://www.sweetsandtreats.com/guittard_baking_chips.htm

If so, this is their chocolate chip cookie recipe:
http://www.guittard.com/home/RecipeView.asp?id=100005

Cinnamongirl
Member

01-10-2001

Monday, December 10, 2007 - 3:20 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
Thats it Karen!!...Chipits from Hershey

Kc103
Member

07-13-2004

Monday, December 10, 2007 - 3:31 pm   Edit Post Move Post Delete Post View Post Send Kc103 a private message Print Post    
Boy, a lot of recipes sure look good on here!

http://www.hersheycanada.com/en/recipes/browse.aspx

Are these Chipits only available in Canada though?

Suz
Member

10-13-2005

Monday, December 10, 2007 - 4:37 pm   Edit Post Move Post Delete Post View Post Send Suz a private message Print Post    
Thanks, for the hershey's site Kc103. The recipes do look very good. The guittard cookies also look good too Kitt. I love chocolate chip cookies.

Teachmichigan
Member

07-22-2001

Monday, December 10, 2007 - 5:33 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
I swear by the nestle recipe with a couple of changes: substitute 1/2 the butter w/crisco, add a bit extra flour (1/4 - 1/3 cup) and use dark brown sugar instead of light. All of these make the cookies chewier. :-) (I also chill the dough between batches and put it in a big "ball" so they don't get too thin).

Cinnamongirl
Member

01-10-2001

Monday, December 10, 2007 - 6:50 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
This is my favourite Choclate Chip Cookie recipe

1 Cup Butter
1 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1 tsp Vanilla
1 tsp Baking Soda
2 1/4 Cup Flour
1 Cup Chocolate Chips (or more!!)-or mini m & m's work great too

Cream butter, add sugars & mix well. Add egg and vanilla and beat until smooth. Add baking soda and flour. Mix well. Add choco chips.

Round into spoon size balls. Place on ungreased baking sheet. flatten each ball slightly with fork. Bake at 350 for 10 minutes, or until slightly browned.

Julieboo
Member

02-05-2002

Monday, December 10, 2007 - 7:25 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Thanks all of you!!! I will probably try all the recipies!!!

Dipo
Member

04-23-2002

Tuesday, December 11, 2007 - 4:08 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
I am going a different direction for Christmas dinner this year, tired of the ham and turkey, so I am making enchiladas. We will have salad, rice, enchiladas (they will be made with flour tortillas, hamburger/refried beans, jalpenos,two cheeses and two sauces) and key lime pie for desert. I want to have some extra toppings for the enchiladas and have thought of sour cream, black olives, avocado, chopped tomatoes, of course salsa, but am I forgetting something?

Dipo
Member

04-23-2002

Tuesday, December 11, 2007 - 4:09 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Oh and does anyone have a good rice recipe to go with enchiladas, LOL.

Teachmichigan
Member

07-22-2001

Tuesday, December 11, 2007 - 6:47 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Here's an EASY one, Dipo.

Bring 1 cup chicken broth and 1 1/2 cup salsa and 1 1/4 cup long grain brown rice to a boil. Cover and simmer 25 minutes. You can adjust spiciness by choosing the salsa of your choice. I add a bit of fresh cilantro in the final 5 minutes before serving. YUMMY!

Costacat
Member

07-15-2000

Wednesday, December 12, 2007 - 9:18 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Y'know they are not enchiladas if they are flour tortillas! They are "wet" burritos! :-)

Dipo
Member

04-23-2002

Wednesday, December 12, 2007 - 1:23 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
haha, Costa. They were enchiladas when I got them with flour tortillas about 20 years ago. It seems in the last decade everyone decided to go with corn tortillas, I had never even heard of the corn ones except as chips.

If I had gotten hooked on enchiladas when they were made with corn I would probably do that now, but they were flour, in San Diego -- I can't remember where we went, but I lived there in the late 70's early 80's.

ETA: Thanks Teach for the rice recipe!

Costacat
Member

07-15-2000

Wednesday, December 12, 2007 - 3:22 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Wasn't a MEXICAN Mexican place then. Not here in San Diego. In Texas maybe, where they serve tacos on flour tortillas! Yuck!