Author |
Message |
Herckleperckle
Member
11-20-2003
| Tuesday, November 20, 2007 - 9:51 am
Thanks, Serate. Makes a lot of sense! (I can tell you are a REAL cook. I'm just a recipe follower.)
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Lumbele
Member
07-12-2002
| Tuesday, November 20, 2007 - 10:43 am
Well, Mme Recipe Follower, don't forget to let us know how that tart turns out.
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Costacat
Member
07-15-2000
| Tuesday, November 20, 2007 - 10:43 am
I'm not a Martha Stewart fan but... roast turkey sans stuffing is healthy. Period. The things that will add calories are stuffing (inside the bird and basting with butter throughout.
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Prisonerno6
Member
08-31-2002
| Tuesday, November 20, 2007 - 12:33 pm
Just picked up my farm raised, pasture fed turkeys.
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Herckleperckle
Member
11-20-2003
| Tuesday, November 20, 2007 - 5:19 pm
Lum, sure will. I picked up one more recipe for a dessert, so I am now making 3--and since I bought the ingredients for all 3, guess I'd better put my cooking hands where the grocery bill is (or something like that)! Heh. I'll post it a little later. Got things to do! Miss Costa--don't have to like MS to like her recipes. Hey, read the headline on a gossip rag while in line at the grocery store--says she collapsed -- due to her mother's passing; somehow I missed that news but there was something on her site that clued me in about it last night--a memorial of sorts). And of course I know stuffing and butter are no-no's!! BUT, it's once a year. Sooooo... My turkeys, btw, aren't officially organic. (I say turkeyS because I purchased 2. Why? They are rather skinny little devils--running about 12 lb each. And we like lots of leftovers around here.] They are labeled 'All Natural,' which I know has no meaning. But the label reads: "No antibiotics administered and no animal byproducts." So I think that should be good enough for my dd. Hope so. Later!
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Twinkie
Member
09-24-2002
| Tuesday, November 20, 2007 - 10:37 pm
Simply apply aluminum foil in the appropriate areas and your turkey looks like its been lolling by the pool.

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Whoami
Member
08-03-2001
| Wednesday, November 21, 2007 - 1:17 am
I actually tried that a couple of years ago, and it browned under the foil too. I guess you have to really put it on tight or something. Never did figure out the trick.
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Costacat
Member
07-15-2000
| Wednesday, November 21, 2007 - 7:07 am
Put the foil on and then baste the turkey. And yeah, the foil has to be tight! 
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Biloxibelle
Member
12-21-2001
| Wednesday, November 21, 2007 - 7:21 am
Here is a little hint on mashed potatoes if you want to cut down on some of the calories. Instead of using milk and or cream to mash them use the potato water you boiled them in, along with a little butter. They come out with a nice potato flavor and tend to stay hotter longer this way since you are not adding cold milk or cream to them.
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Scooterrific
Member
07-08-2005
| Wednesday, November 21, 2007 - 7:35 am
Why on earth would anyone want to cut down on the calories on mashed taters???????????
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Costacat
Member
07-15-2000
| Wednesday, November 21, 2007 - 7:44 am
Seriously. People, it's Thanksgiving. Enjoy the day. Enjoy the food. Eat reasonable-sized portions. Be sensible. Splurge a little. You are not going to gain five pounds in one day. FWIW, if you heat the milk or cream up first, it doesn't cool down the mash and also makes 'em creamier.
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Biloxibelle
Member
12-21-2001
| Wednesday, November 21, 2007 - 9:23 am
Sorry, my mistake. I just thought it might be a helpful hint.
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Hermione69
Member
07-24-2002
| Wednesday, November 21, 2007 - 9:37 am
It was a good hint! 
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Karuuna
Board Administrator
08-31-2000
| Wednesday, November 21, 2007 - 9:50 am
It is an excellent hint, Biloxi, and I'm definitely going to try it this year! Thank you!
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Lumbele
Member
07-12-2002
| Wednesday, November 21, 2007 - 10:14 am
Biloxi, I think I'll try that next time. Warming the milk first is a good idea, too. I hate cold spuds!
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Scooterrific
Member
07-08-2005
| Wednesday, November 21, 2007 - 10:21 am
Oh Biloxi...I'm sorry....It was my sarcastic sense of humor...it always gets me in trouble!!!! It was a very good hint!
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Sewmommy
Member
07-06-2004
| Wednesday, November 21, 2007 - 10:25 am
Mashed taters rock!!! I am using low fat cream cheese in mine along with some diced green onions. Yum! So far I have the cranberry sauce, stuffing and an apple pie done. I have a pumpkin pie still to do and pumpkin/cranberry bread. Everything else will be done tomorrow. It smells so good in the house. 
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Landileigh
Member
07-29-2002
| Wednesday, November 21, 2007 - 10:28 am
<swat> mean 'ol scooter! you play nice or i'm taking your keyboard from you! now biloxi, if mean 'ol scooter bothers you again, you let me know, and i'll put her in time out!
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Cinnamongirl
Member
01-10-2001
| Wednesday, November 21, 2007 - 10:33 am
We use potato water, butter, mayo & green onions in our mashed potatoes.... very yummy and creamy
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Chiliwilli
Member
09-04-2006
| Wednesday, November 21, 2007 - 12:10 pm
It is an excellent hint, Biloxi. You just have to remember that comment came from a skinny person. How rude. LOL
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Mameblanche
Member
08-24-2002
| Wednesday, November 21, 2007 - 12:15 pm
Not a fan of milk in mashed potatoes, (Mom used to do that) but I love tons of butter or margarine. I mean in for a penny, in for a few pounds! Enjoy!
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Dipo
Member
04-23-2002
| Wednesday, November 21, 2007 - 12:32 pm
LOL, I was going to say the same thing Scooter! I use cream cheese, sour cream and butter at Thanksgiving. But Biloxi, that is a great hint for when I make meatloaf, I never would have thought of it!
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Scooterrific
Member
07-08-2005
| Wednesday, November 21, 2007 - 12:34 pm
<scooterrific heads to Dipo's house>
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Karen
Member
09-07-2004
| Wednesday, November 21, 2007 - 12:41 pm
No one uses chicken stock to mash potatoes? Gives 'em a light, buttery flavour without adding all that fat. Of course, for Thanksgiving, you wanna go all out and use cream cheese to mash them. Has anyone had yams with marshmallows?
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Prisonerno6
Member
08-31-2002
| Wednesday, November 21, 2007 - 12:48 pm
I'm of the "why ruin a good yam with marshmallows" camp. I love mashed yams (or mashed sweet potatoes. Roast them in the oven, scoop the pulp out, mash with a little butter, cinnamon. and maple syrup -- yummers!
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