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Archive through December 30, 2007

The TVClubHouse: General Discussions ARCHIVES: Oct. 2007 ~ Dec. 2007: Cooking Corner: QUICK QUESTIONS: Archive through December 30, 2007 users admin

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Dipo
Member

04-23-2002

Wednesday, December 12, 2007 - 3:36 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
LOL, never had mexican in texas.

Julieboo
Member

02-05-2002

Sunday, December 16, 2007 - 9:31 am   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Dumb question, I am sure, but can you buy whipped cream (not in a spray can?) Do you just whip the heavy liquid cream that is sold near the milk???

TIA (I am a cooking dummy!!)

Jimmer
Moderator

08-30-2000

Sunday, December 16, 2007 - 9:35 am   Edit Post Move Post Delete Post View Post Send Jimmer a private message Print Post    
Yep. It should say whipping cream on it. Pour it in a bowl and whip it up. When it starts getting a little thicker, add about a teaspoon of sugar and keep whipping until you get it as thick as you like. It will get thick quickly toward the end so don't over whip it. I think it is much nicer than the pre-made stuff and it's not hard to make.

Julieboo
Member

02-05-2002

Sunday, December 16, 2007 - 12:06 pm   Edit Post Move Post Delete Post View Post Send Julieboo a private message Print Post    
Thx Jimmer!!!

Wargod
Moderator

07-16-2001

Sunday, December 16, 2007 - 2:19 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
You can also add your own flavor to it as well if you want (vanilla, almond, orange, cinnamon, etc.) I'm with Jimmer, I think it's much nicer and it adds a little special touch that doesn't take much effort on your part.

Costacat
Member

07-15-2000

Sunday, December 16, 2007 - 7:32 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
You can also whip it in a blender, or use a stick blender to whip smaller amounts (I usually will whip up only the amount I need at a specific time). I always add powdered sugar (not granulated sugar) and vanilla.

Y2krazy
Member

09-17-2002

Friday, December 28, 2007 - 11:46 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
I hope one of the brilliant TVCH's can help me. My mom had a recipe for roasting turkey that she cut from a magazine in the '60s. The turkey was roasted breast-side up (the traditional way) but at a very high temperature (425-450F) for a while (like 30-60 min.) then turned it down to something in the 300s for the rest of the time...which was based on so many min per pound.

I've tried searching but with no luck so far. Any of you able to assist? You'd make my mom ever so happy. She lent the page to someone in the family and it disappeared...she'll never do that again...you can copy, but you can't have her copy..LOL)

Chewpito
Member

01-04-2004

Friday, December 28, 2007 - 12:03 pm   Edit Post Move Post Delete Post View Post Send Chewpito a private message Print Post    
http://www.chefmarc.com/recipe.php?id=25

Here is a recipe for a turkey at high heat...

Chiliwilli
Member

09-04-2006

Friday, December 28, 2007 - 1:10 pm   Edit Post Move Post Delete Post View Post Send Chiliwilli a private message Print Post    
Perfect Roast Turkey

This is the recipe I use; however, I usually just use butter and don't put in the wine. It has never failed to come out perfect with this cooking method.

Y2krazy
Member

09-17-2002

Friday, December 28, 2007 - 1:16 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Thank you both, Chewpito and Chiliwilli! You responded so quickly! Both of these sound good. I'm printing them and will discuss with Mom.

Dipo
Member

04-23-2002

Friday, December 28, 2007 - 2:25 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
My recipe calls for 30 minutes at 425, then the rest of the time at 325.

Chiliwilli
Member

09-04-2006

Friday, December 28, 2007 - 3:59 pm   Edit Post Move Post Delete Post View Post Send Chiliwilli a private message Print Post    
Mine too, Dipo. I don't cook the stuffing inside the turkey though. I fill the inside of the turkey with chunks of carrots, onions, celery, maybe even some turnips, whatever I have and then cover it with butter soaked cheese cloth. After the first 30 min. I turn it down to 325° and then baste it with more butter or pan drippings every 30 minutes until it's done. I have to fit it in my oven sideways so I turn it half way around every 30 minutes also so both sides cook the same.

Biloxibelle
Member

12-21-2001

Saturday, December 29, 2007 - 10:16 am   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
Does anyone have a tried and true recipe for homemade croutons?
I have never made them before. I will be using them in french onion soup, so they will need to compliment that flavor. I am going to add those this year instead of the toast round at the bottom of the bowl.

Lumbele
Member

07-12-2002

Saturday, December 29, 2007 - 12:25 pm   Edit Post Move Post Delete Post View Post Send Lumbele a private message Print Post    
Biloxi, you can fry dried bread cubes, but you'll need ooooooooooooodles of butter (my Dad made the best - with about 1 lb of butter.LOL)

Since this household is cholesterol-rich, I put bread cubes on a plate, take some very cold butter and a vegetable peeler and put thin slivers all over. (I suppose you could add some spices over top of trhe butter, but we like them just plain.) The I nuke them 1 min at a time, tossing them every once in a while until they have a little colour.

Skootz
Member

07-23-2003

Saturday, December 29, 2007 - 1:18 pm   Edit Post Move Post Delete Post View Post Send Skootz a private message Print Post    
from about.com

Use these tasty croutons with salads or soup.

INGREDIENTS:
1 baguette
4 tablespoons butter
1/2 teaspoon fresh or freeze dried dill, or other herbs, if desired
dash garlic powder
salt

PREPARATION:
Slice baguette thinly; arrange slices on a large baking sheet. Melt butter with remaining ingredients. Brush some of the mixture over the slices. Bake at 325° for about 25 to 30 minutes, or until dried and browned Bake less time and cut thicker slices for softer croutons.
Serves 10 to 12 with soup or salad

another one here from this site

Basic Crouton Recipe

Preheat your oven to 400 degrees. Slice bread into rough 1/2" cubes, or larger if you like them that way. (You don't need to cut the crusts off. Our word crouton comes from the French word croûte, meaning "crust," so with no crusts, they wouldn't really be croutons, now would they?) Melt 1 T of butter for every cup of bread cubes you have, and then toss the bread, butter, plenty of salt and pepper, and any other seasonings (see below) you like together to coat. Pour them out onto a rimmed baking sheet and bake for about 10 minutes, turning them over about halfway through if you want them to look pretty.

Additional seasonings:


seasoned salt, like Jane's Krazy Salt
red pepper flakes or hot sauce
minced or pressed clove of garlic
curry powder
dried thyme (1/4 - 1/2 t per cup of bread)

Biloxibelle
Member

12-21-2001

Saturday, December 29, 2007 - 5:14 pm   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
Thanks Lum and Skootz, you just gave me an idea. Instead of croutons or plain toast. I will crouton the toast. I think I will put garlic, onion on them then lightly fry them in butter.

Y2krazy
Member

09-17-2002

Saturday, December 29, 2007 - 9:01 pm   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Dipo, could you possilbly post your recipe...including times for various weights? The high temperature and then the lower temperature is how my mom's went, before it went...LOL

Sunshyne4u
Member

06-17-2003

Saturday, December 29, 2007 - 9:30 pm   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
to update the Old Fashioned recipe for turkey. this is how we do it now (for over ten years) and it is Just as good as the usual way MINUS the worry of dry meat due to Oven Cooking.

Not sure if any of you guys do it....but we always get a turkey around 7 kgs. (7 x 2.2 lbs-- for you USA folks LOL) Stuff it, season it and stick it into a large LOOK bag.

then Into the Microwave (with revolving glass area) for 55 mins at power 70%.

after that time you take the LOOK bag out and pour all the contents, juice and turkey, into a roaster uncovered...

then into a 375-400 degree oven for half hour
change heat to 350 and cook one more hour.

Wha La------ a good sized turkey, beautifully moist yet browned crisply...all done in about 2.5 hrs.

We always stuff it first.


Sunshyne4u
Member

06-17-2003

Saturday, December 29, 2007 - 9:32 pm   Edit Post Move Post Delete Post View Post Send Sunshyne4u a private message Print Post    
oh, also need to add that sometimes it will need an extra 1/2 hr depending on whether bird is fresh or previously frozen.

Prisonerno6
Member

08-31-2002

Sunday, December 30, 2007 - 5:32 am   Edit Post Move Post Delete Post View Post Send Prisonerno6 a private message Print Post    
I've started brining turkeys overnight before cooking them, and I haven't had a dry one since, and they're more flavorful. I bring mine in a lobster pot lined with a turkey roasting bag.

Here's Alton Brown's recipe for brining, that also uses a hot oven.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html

Sherbabe
Member

07-28-2002

Sunday, December 30, 2007 - 5:42 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
i had a wonderful breakfast casserole over christmas. the bottom layer was hash browns..then egg mixture. anyone do this recipe. i believe there was ham and mushrooms in it as well. i was company at their house and did not want to ask for recipe.

Kristylovesbb
Member

09-14-2000

Sunday, December 30, 2007 - 5:59 pm   Edit Post Move Post Delete Post View Post Send Kristylovesbb a private message Print Post    
Sherbabe it sounds like it could be a Frattata dish. There are hundreds of different recipes some in a pie crust some not. You can put anything in them you want. Basically you would cook the hash browns in an oven prof pan (cast iron works great). Fry your potatoes until golden brown. Beat about 6 or 8 large eggs, stir in your ham and pour over the potatoes. You can add green or red peppers in the egg mixture too.
Place pan in oven at 350 until eggs set 15 to 20 min. You can also pour the mixture in a quiche dish and then in the oven. I love to make this for Christmas.

Cinnamongirl
Member

01-10-2001

Sunday, December 30, 2007 - 6:52 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
Sherbabe, I have a tried and true recipe I always do...

Its called Christmas Morning Wife Saver, of all things..

3 Cups Frozen Hashbrowns (little square type)
2 Tbsp Butter, melted
1 egg, beaten

Add those 3 things together, stir well. Place in bottom and up the sides as best you can in a 8x8 baking dish.. Cook at 450 for 12-15 minutes.

1 1/2 Cup chopped, cubed ham
1 Cup grated cheddar
1/2 Cup grated Parmesan
1 1/4 Cup milk
2 Tbsp minced onion (I do 1/4 to 1/2 small onion)
1/2 tsp salt
1/4 tsp pepper
4 eggs beaten
2 tsp parsley (optional)

Add all together and pour into baked hashbrown crust. Bake at 350 for 45 minutes.. Let set for 10-15 minutes before serving.

And for sure add whatever else you may like, as in mushrooms.....

Cinnamongirl
Member

01-10-2001

Sunday, December 30, 2007 - 6:54 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
oh and, personally, I like it the next day best, reheated a little...

Sherbabe
Member

07-28-2002

Sunday, December 30, 2007 - 9:26 pm   Edit Post Move Post Delete Post View Post Send Sherbabe a private message Print Post    
that sounds like it, cinnamon. i know an egg was added to bottom layer to hold it together. her's was in a 9x 13 pan and she said about 10 eggs. i'll try it sometime. it was very good.