Author |
Message |
Sherbabe
Member
07-28-2002
| Sunday, December 30, 2007 - 9:27 pm
that much milk, cinnamon? 1 1/4 cup?
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Cinnamongirl
Member
01-10-2001
| Sunday, December 30, 2007 - 10:25 pm
yep...1 1/4 Cup milk... Try it, you'll love it 
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Sunshyne4u
Member
06-17-2003
| Sunday, December 30, 2007 - 10:30 pm
with a turkey roasting bag. I called it a LOOK bag as that is the brand name around here..and you can do other meats in it. Sorry if I confused anyone by calling it LOOK LOL
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Dipo
Member
04-23-2002
| Sunday, December 30, 2007 - 11:28 pm
Y2K, I dug out my recipe. I think I had another one that said to start the turkey at 425. But this is the one I use from Flylady.net, her holiday planner. It says to place the turkey into a preheated 500-degree oven for a half hour. The reason for the intense heat is that this will allow the fat under the skin on the bottom of the turkey to melt and help brown the skin on the bottom. then turn down the oven to 325 and cook according to the timetable. 8 to 12 pounds 2-3/4 to 3 hours 12 to 14 pounds 3 to 3 3/4 hours 14 to 18 pounds 3 3/4 to 4 1/4 hours 18 to 20 pounds 4 1/4 to 4 1/2 hours 20 to 24 pounds 4 1/2 to 5 hours 24 to 30 pounds 5 to 5 1/4 hours Also, NO BASTING, every time you open the oven door you lose 25 degrees of heat and it actually dries out the bird!!
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Y2krazy
Member
09-17-2002
| Sunday, December 30, 2007 - 11:42 pm
Thank you, Dipo. I print that for my mom too. With the help of all of you, she'll figure the recipe out again.
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Vacanick
Member
07-12-2004
| Thursday, January 03, 2008 - 10:49 am
I'm making hummus for the first time this weekend. Does anyone have any great recipes or tips for me? Thanks!! 
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Costacat
Member
07-15-2000
| Thursday, January 03, 2008 - 11:07 am
Don't you have a recipe for hummus? I mean, if you've already decided you want to make it. Or, am I missing something? (As in, you've decided you love hummus and want to make it but dunno how?) That said, there are probably as many recipes for hummus as there are for spaghetti sauce. I'd stick to the traditional, using tahini. The recipe at http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm is probably one of the more "basic" ones. But if you want variations, check out http://mideastfood.about.com/od/hummusrecipes/Hummus_Recipes.htm.
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Vacanick
Member
07-12-2004
| Thursday, January 03, 2008 - 11:11 am
I have a basic tahini recipe Costa but like you said there are probably as many recipes for hummus as there is for spaghetti sauce. I thought I'd check to see if anyone has favorites. Thanks for the links!! 
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Chewpito
Member
01-04-2004
| Thursday, January 03, 2008 - 11:11 am
2 C. chick peas(cooked) 1 to 2 cloves garlic (minced) 2 T.tahini juice of half lemon or to taste 1/2 teas. olive oil salt to taste tamari soy sauce to taste (garnish with parsley or mint leaves) puree the peas and mix all ingredients togeather in a blender if you want. It should be creamy.. Serve in a bowl and garnish if you want...
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Jewels
Member
09-23-2000
| Tuesday, January 29, 2008 - 2:42 pm
I bought a bag of raw almonds, not roasted like I thought. Can I just throw them on a pan and roast them? Do I add anything to them? I'm thinking 350 for ?? how long? Thanks in advance!
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Mameblanche
Member
08-24-2002
| Tuesday, January 29, 2008 - 3:26 pm
Jewels: My DH says 15 - 20 minutes at 350 - 375, spread loose on a cookie sheet. If they aren't done enough, check about every 5 min after that. He says just don't let them get too dark or they taste burnt. He says 30 minutes is too long.
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Wargod
Moderator
07-16-2001
| Tuesday, January 29, 2008 - 3:29 pm
That's about what I've heard too.
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Jewels
Member
09-23-2000
| Tuesday, January 29, 2008 - 3:51 pm
Thank you! Thank you! Thank you! 
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Mameblanche
Member
08-24-2002
| Wednesday, January 30, 2008 - 3:46 pm
Jewels, yer very welcome, welcome, welcome! 
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Herckleperckle
Member
11-20-2003
| Saturday, February 09, 2008 - 10:58 pm
I buy radicchio a lot as a salad ingredient. (I make a lot of salads!) But I'm really wondering if I am wasting much of this lettuce. I always use just the reddish part, and discard the white part, veiny or not. That amounts to 1/2 to 2/3 of each leaf being tossed. Am I using this veggie properly?

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Kiersten_love
Member
08-03-2001
| Saturday, February 09, 2008 - 11:38 pm
I use radicchio all the time, in fact we grow it at my parents house. You eat the whole thing, white and reddish part, its so delicious too, try grilling it as well with a bit of olive oil on it, I think you will enjoy that too.
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Herckleperckle
Member
11-20-2003
| Saturday, February 09, 2008 - 11:42 pm
Thanks so much, Kiersten_love! I've been meaning to ask this question for some time. Now I will feel so much less wasteful! I have heard of it grilled (love the olive oil idea) but have never tried it. Thanks to you, now I will! 
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Kiersten_love
Member
08-03-2001
| Sunday, February 10, 2008 - 10:59 pm
Oh, you are so very welcome, and let me know if you like it grilled too, and enjoy! 
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Kiersten_love
Member
08-03-2001
| Monday, February 11, 2008 - 8:52 pm
I have these lovely veal chops that are very small, not sure what they call them, but tiny veal chops with the bone. Anyway, how should I cook them? I was thinking of breading them and putting them in the oven, any suggestions that are different?
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Naja
Member
06-28-2003
| Sunday, February 24, 2008 - 10:41 am
I have stuffed shells before, but now I am going to stuff manicottis for the first time, and you can't really do it with a spoon like you can with shells. They will be stuffed with a ricotta cheese/spinach mixture. What is the best way to get the filling into the manicotti when you don't have one of those mechanized squeezing guns? The filling is definitely much thicker than frosting. I am trying to avoid a mess from too much trial and error. My first thoughts were cutting the corner off of a plastic Glad freezer bag, or a rolled cone of wax paper. Thanks for any suggestions.
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Lumbele
Moderator
07-12-2002
| Sunday, February 24, 2008 - 10:43 am
Naja, I'd go the freezer bag route, too if you don't have a wide-mouthed decorator.
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Naja
Member
06-28-2003
| Sunday, February 24, 2008 - 1:38 pm
Lumbele, the freezer bag worked so well just now that I am relieved I didn't even attempt the wax paper. Thanks.
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Lumbele
Moderator
07-12-2002
| Sunday, February 24, 2008 - 2:33 pm
Don't thank *me*, *you* already had the answer.LOL Glad it worked for you! Bon appetit!
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Naja
Member
06-28-2003
| Sunday, February 24, 2008 - 2:48 pm
LOL Lumbele! Yes you did help. Your input certainly kept me from trying the wax paper first, which surely would have been a disaster.
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Colordeagua
Member
10-25-2003
| Monday, March 24, 2008 - 12:27 pm
Got a fresh salmon fillet for supper tonight. Take the skin off before or after grilling?
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